Saturday, 29 October 2011



Marble Loaf Cake
Makes 1 Loaf

Ingredients

1 ½ squares unsweetened chocolate
2 ½ cups sifted cake flour
¾ teaspoon salt
3 teaspoons baking powder
½ cup soft butter or margarine
1 ½ cups sugar
3 eggs
¾ teaspoon vanilla extract
¾ cup milk

Method

1.                  Melt chocolate over hot, not boiling, water.  Let cool.
2.                  Preheat oven to 350°F.  Grease and flour a 9-by-5=by-3-inch loaf pan.
3.                  Sift flour with salt and baking powder; set aside.
4.                  In large bowl of electric mixer, at medium speed, beat butter and sugar until light.
5.                  Add eggs and vanilla, beating until very light and fluffy.
6.                  At low speed, beat in flour mixture (in fourths), alternately with milk (in thirds), beginning and ending with flour mixture.
7.                  In medium bowl, combine about one third batter with chocolate, mixing well.
8.                  Spoon plain and chocolate batters, alternately, into prepared pan.  With spatula or knife, cut through batter, forming a Z.
9.                  Bake 65 minutes, or until cake tester inserted in center comes out clean.
10.              Cool in pan 15 minutes.  Remove from pan’ cool thoroughly on wire rack.  To serve, cut into thin slices.  

Cake prepared and photos taken by Shirley-Ann Pearman



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Pound Cake


Pound Cake
Makes 1 loaf

Ingredients
⅔ cup shortening
1 ¼ cups sugar
⅔ cup milk
1 teaspoon lemon extract
2 cups sifted enriched flour
1 teaspoon salt
½ teaspoon double acting baking powder
3 eggs 

Method
1.                  Cream shortening and sugar until light and fluffy.
2.                  Add milk and extract; blend.
3.                  Sift dry ingredients.
4.                  Add to creamed mixture.
5.                  Beat until smooth.
6.                  Add eggs, one at a time and beat well, after each addition.
7.                  Beat entire mixture well before pouring into a greased loaf pan.
8.                  Bake in 300° oven for 1 hour and 25 minutes. 

Cake prepared and photos taken by Shirley-Ann Pearman
This is a very nice recipe of a “Pound Cake” to which I have made on several occasions for many years.  The recipe came through a particular cake pan called “Bake-King - Pure Aluminum” at its purchase many years ago.

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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. 



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Friday, 14 October 2011

Coconut Cookies


 

Coconut Cookies
1¾ cups sifted all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup soft butter or margarine
1½ cups sugar
2 eggs
1 teaspoon vanilla extract
1 can (3 ½  oz) flaked coconut
½ cup finely chopped almonds


1.            Sift flour with baking powder and salt; set aside.

2.            In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat butter and sugar until light and fluffy.  Beat in eggs and vanilla until smooth.

3.            Add flour mixture; stir just until combined.  Refrigerate 1 hour.

4.            Meanwhile, preheat oven to 400F.  Lightly grease cookie sheets.  Combine coconut and almonds on sheet of waxed paper.

5.            Drop dough by slightly rounded teaspoonfuls onto coconut mixture; roll to coat completely.  Using hands, roll dough into balls.  Place, 2 inches apart, on cookie sheet.

6.             Bake 12 to 15 minutes, or until golden.  (Cookies will flatten during baking.)  Remove to wire rack; cool.  Makes about 5 dozen.


Cookies prepared by Shirley-Ann Pearman

Photo taken by Shirley-Ann Pearman

Recipe was taken from McCall’s Cookbook section on “Molded Cookies”. 


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


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Monday, 10 October 2011

McCall's Basic White Bread

McCall’s Basic White Bread                                                                       
Makes 2 Loaves

2 cups milk
3 tablespoons sugar
1 tablespoon salt
¼ cup butter or margarine
¼ cup warm water (105 to 115 F)
2 packages active dry yeast
6 ½ to 7 cups sifted all-purpose flour
2 tablespoons melted butter or margarine


1.                In small saucepan, heat milk just until bubbles form around edge of pan.  Remove from heat.  Add sugar, salt, and ¼ cup butter, stirring until butter is melted.  Let cool to lukewarm (a drop sprinkle on wrist will not feel warm).

2.                If possible, check temperature of warm water with thermometer.  Sprinkle yeast over water in large bowl, stirring until dissolved.  Stir in milk mixture.

3.                Add half the flour; beat, with wooden spoon, until smooth – about 2 minutes.  Gradually add remaining flour, mixing it in with hand until dough is stiff enough to leave side of bowl.

4.                Turn out dough onto lightly floured board.  Cover with the bowl; let rest 10 minutes.  Knead by folding dough toward you, then pushing down and away from you, with heel of hand.  Give dough a quarter turn; repeat kneading, developing a rocking rhythm.  Continue kneading and turning 10 minutes or until dough is smooth and elastic and blisters appear on surface.

5.                Place lightly greased large bowl; turn dough to bring up greased side.  Cover with towel; let rise in warm place (85 F), free from drafts, about 1 hour, or until double in bulk.  When two fingers poked into dough leave indentations, rising is sufficient.  Punch down dough with fist; turn out onto lightly floured pastry cloth.  Divide in half; shape each half into smooth ball.  Cover with towel; let rest 10 minutes.  Shape each portion into loaf, and place in pan, according to the shaping directions.

6.                Brush top of each loaf with 1 tablespoon melted butter.  Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk, or until sides of dough reach tops of pan about 1 hour.

7.               Meanwhile, preheat oven to 400F.

8.               Bake loaves 40 to 50 minutes – tops should be well browned and sound hollow when rapped with knuckle.  Remove from pans immediately; cool well on wire rack, away from drafts.

Note:  If a lighter-color crust is desire, cover top of loaves with brown paper or aluminium foil after bread has baked 25 minutes.




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