At some point in your lives you’ve made some type of baked good that requires you butter and flour a pan, right? And if you’re like me you’ve either ended up with more flour on your floor/shoe/you than in the pan OR you’ve put way too much flour in the pan only to have to waste it and throw it away. Right? 🙂 Eventually the leading spray can makers saw a brilliant marketing idea of making a spray that contained both butter and flour. It works pretty good but it’s not cheap and I don’t know about you but I always end up with this mass at the end of the spray can after I’m done using it. It’s like build up.
Well I got tired of wasting the flour or wearing it and spending the money on the spray can. So I whipped up (no pun intended) my own mixture of this that holds awesome-ly (shush on my play on words!) in the pantry. No longer do I have to wear the flour or have built up gunk!
- 2 1/2 cups Crisco
- 3/4 cup flour
- 1/3 cup vegetable oil
- Either with a hand mixer or a stand mixer, beat 2 1/2 cups of regular Crisco with 3/4 cup of flour.
- Add in a 1/3 cup of vegetable oil.
- Whip until it is fluffy.
- Store in sealed container. And no, it doesn’t have to be in the fridge either! I keep mine right in my pantry. When you’re ready to use it, Use a small pastry brush to apply to your baking pans just like you would if you were to grease/flour it. The nice thing is that there’s no mess!