Friday, 28 December 2012

Steamed Carrot Pudding





Steamed Carrot Pudding

Ingredients

1½ cups sifted all-purpose flour
1½ teaspoons baking soda
1½ cups sugar
¾ teaspoon salt
1½ teaspoons cloves
1½ teaspoons cinnamon
1½ teaspoons nutmeg
3 tablespoons butter or margarine, melted
3 eggs, well beaten
1½ cups grated raw carrots
1½ cups grated raw potatoes
1½ cups coarsely chopped walnuts
1½ cups seeded raisins

Method

1.                  Thoroughly oil a 1½ quart mold.
2.                  Sift flour with soda, sugar, salt, and spices.  Gradually stir butter into eggs in large bowl.
3.                  Then stir in flour mixture and remaining ingredients; mix well.
4.                  Turn into prepared mold; cover securely with aluminium foil or tight-fitting cover.  Place on trivet in deep kettle.
5.                  Add enough boiling water to come halfway up side of mold
6.                  Simmer, with cover on kettle, 2 hours.  Remove mold from kettle.  Cool pudding to lukewarm, remove from mold.
7.                  To store:  Cool pudding completely.  Wrap in aluminium foil.  To serve:  Unwrap pudding; steam 30 minutes, or until heated through.  Serve with Vanilla Hard Sauce.

Steamed Carrot Pudding was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Desserts and Dessert Sauces”, page 297 an edition of between 1950 – 1960s.


Vanilla Hard Sauce

Ingredients

⅓ cup soft butter or margarine
1 teaspoon vanilla extract
1 cup unsifted confectioners’ sugar

Method

1.                  In small bowl of electric mixer, at high speed, cream butter until light.
2.                  Add vanilla and sugar; beat until fluffy and smooth.

To store Hard Sauce:  Put it in a pretty jar with tight-fitting lid.  Keep refrigerated.

Recipe was also taken from McCall CookBook, the chapter on “Desserts and Dessert Sauces”, page 297 an edition of between 1950 – 1960s.




Shopping Online




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



Thank You!



Shirley-Ann Pearman

Recipe Marketing

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Wednesday, 19 December 2012

Christmas Santa Cake







Christmas Santa Cake

Pound Cake

Ingredients

1 lb butter
3⅓ cups sugar
10 eggs
4 cups cake flour
1 teaspoon salt
2 teaspoon vanilla, or 1 teaspoon mace

Method

1.                  Preheat the oven to 325° (165°C).
2.                  Butter and lightly flour 9 x 5 inch loaf pan.
3.                  Cream the butter, slowly add the sugar, and beat until light.
4.                  Add the eggs, one at a time, beating each in well.
5.                  Stir in the flour, salt, and vanilla or mace and combine well.
6.                  Spoon into the pan and bake for 1- 1¼ hours, or until a toothpick comes out clean.
7.                  Cool in the pan for 5 minutes before turning out onto a rack.
8.                  Decorate.
9.                  Serve very thin slices.

Pound Cake Loaf was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from The Fannie Farmer CookBook, the chapter on “Cakes” Cakes Made With Shortening (Butter Cakes), Recipe on page 623 of the Twelfth Edition. 

PDF Version of Pound Cake Loaf (Recipe was doubled for Christmas Santa Cake)

Icing For Decorating Cake
Ingredients
½ lb butter
½ cup Crisco
½ cup milk
1 teaspoon vanilla
3½ lbs Icing Sugar (3 boxes or bags)
Method
1.                  Cream butter and Crisco until almost white and fluffy.
2.                  Add sugar and milk alternately.
3.                  Add vanilla and continue to whip until light and fluffy.
Optional:  If you prefer a snow white effect substitute butter with all Crisco and use clear vanilla.
Recipe was provided by Mrs. Fishenden who was my Cake Decorating Instructor at the Warwick Community School in the early 1980s to which I have used for many years.

Required For Decorating
Santa’s List Pan
Tips 2, 3, 17
Art Brush (Optional)

1.                  Ice list area on cake top and sides smooth.
2.                  Outline facial features, cap, mittens, mustache, beard and sleeves with tip 3 strings.
3.                  Fill in eyes and mouth with tip 3 thinned icing (smooth with dampened art brush).
4.                  Cover cap, pompon, mittens, face, cheeks, lip and sleeve with tip 17 stars.  Cover cuffs and hat brim with tip 17 zigzags.
5.                  Pipe tip 17 side-by-side stripe mustache and elongated shell brows.
6.                  Ice beard area (pat with spatula for a fluffy effect).  Print tip 2 message on cake top.  Edge cake base with tip 17 star border.

Instructions provided by Wilton Enterprises  (1983 Cake Decorating – Wilton Yearbook)

Shopping Online







------------------------------------------------------------------------------------------------------------
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





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