Thursday, 24 April 2014

Lazy Daisy Cake










Lazy Daisy Cake

Ingredients

2 eggs
1 teaspoon vanilla
1 cup (200 g) granulated sugar
1 cup (140 g) flour
1 teaspoon baking powder
1 teaspoon salt
¼ cup (1dL) milk
4 tablespoons butter
2 tablespoons dark-brown sugar
2 tablespoons cream
½ cup (1 dL) grated coconut or chopped nuts

Method

1.                  Preheat the oven to 350°F (180°C).
2.                  Butter and lightly flour an 8 inch square cake pan.
3.                  Beat the eggs with the vanilla until they have thickened slightly.
4.                  Gradually add the granulated sugar and beat thoroughly. 
5.                  Mix the flour, baking powder, and salt together and add to the first mixture, blending until smooth.  Heat the milk and 1 tablespoon of the butter together in a small pan.  When the butter has melted, stir the mil and melted butter into the batter and mix well, the batter will be very liquid.  Pour into the pan and bake for about 25 minutes, until a toothpick comes out clean.
6.                  Remove the cake from the oven.  Mix the 3 remaining tablespoons of butter, the brown sugar the cream, and the coconut or nuts together in a small pan over low heat until melted and well blended.  Spread over the not cake and brown lightly under the broiler for a minute of two. Taking care that it does not burn.

Note from recipe book:-
This small cake, made with hot milk, is high, light, delicate and very easy to make.  You can omit the broiled topping, if you wish, and frost the cake instead, once it has cooled.  But the traditional Lazy Daisy topping is very, very good.

Lazy Daisy Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe derived from The Fannie Farmer CookBook, the chapter on “Cakes Made Without Shortening (Sponge Cakes)”, page 641 of the Twelfth Edition. 







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Thank You!

Shirley-Ann Pearman

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Tuesday, 22 April 2014

Buttermilk Whole-Wheat Bread Muffins







Buttermilk Whole-Wheat Bread Muffins

Ingredients

1 cup whole-wheat flour
1 package active dry yeast
¼ cup warm water
1 teaspoon salt
3 cups sifted all-purpose flour
½ cup seedless raisins
⅓ cup shortening
½ cup sugar
1 egg
1 cup buttermilk

Method

1.                  Preheat oven to 400F.
2.                  Grease bottoms of 12 (3-inch) muffin pan cups, or line each with paper liner.
3.                  Sift flours together ;
4.                  Add raisins and mix well, set aside.
5.                  If possible, check temperature of warm water with thermometer.  Sprinkle yeast over warm water in large bowl of electric mixer, stirring until dissolved.
6.                  Warm buttermilk and add shortening, sugar and salt. 
7.                  Add to yeast mixture, along with the egg.
8.                  Pour into dry ingredients and blend together.
9.                  Knead accordingly.
10.              Fill muffin pans not quite too full.
11.              Bake 20 to 25 minutes.

Buttermilk Whole-Wheat Bread Muffins were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Muffins”, page 62 an edition of between 1950 – 1960s. 


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Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.  

Sales and discounts available daily on many products.  Rewards are available to shoppers as well.



Thank You!
Shirley-Ann Pearman

Recipe Marketing

Marketing Sites