Monday, 30 January 2012

Cherry-Nut Bars


Cherry-Nut Bars
Ingredients
½ cup sifted all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 eggs
1 cup granulated sugar
1 package (8oz) dry cherries finely chopped
1 cup coarsely chopped walnuts
Confectioners’ sugar

Method
1.                  Preheat oven to 350F.  Lightly grease a 13-by-9-by-2 inch pan.
2.                  Sift flour with baking powder and salt; set aside.
3.                  In small bowl of electric mixer, at medium speed, beat eggs until light.
4.                  Gradually add granulated sugar, beating until smooth and fluffy.
5.                  At low speed, beat in flour mixture until well combined.
6.                  Stir in cherries and nuts; mix thoroughly. 
7.                   Spread evenly in prepared pan.
8.                  Bake 25 to 30 minutes, or until golden.   Cool slightly.
9.                  With sharp knife, cut into 30 bars while still warm.  Let cool completely in pan, before removing.
10.              To serve, roll in confectioners’ sugar.

Cherry-Nut Bars were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Bar Cookies”, page 192 an edition of between 1950 – 1960s. 

In addition, to the original recipe which was named Date-Nut Bars, Cherries was used instead of dates.

Shopping Online
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Sun Maid Pitted Dates, 8-Ounce Pouches (Pack of 5)Dole Dates, Pitted, 8-Ounce Pouches (Pack of 12)
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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, 25 January 2012

Spice Cookies


Spice Cookies
Ingredients
1 cup butter
1 cup vegetable shortening
2 cups sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon cloves
5 cups flour  

Method 

1.                  Preheat oven to 350°.
2.                  Prepare and grease cookie sheets.
3.                  Sift flour, baking soda, cinnamon and cloves together; set aside.
4.                  Cream butter and sugar.
5.                  Add eggs and vanilla.
6.                  Add dry ingredients.
7.                  Scoop up dough with a teaspoon, roll out in the palm of your hand into a ball, place on cookie sheet and press with a sugar coated fork.
8.                  Bake for approximately 10 minutes or until done and nicely brown.
9.                  Remove immediately from baking sheet onto a wire rack.
10.              Cool completely and serve accordingly.  Store in an air tight container.  

Spice Cookies was made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

This recipe originated from a recipe in which my mother made for many years the only addition was adding the spices to call it Spice Cookies instead of having nutmeg and orange rind.
Shopping Online

Bake King Biscuit/Brownie Pan with Bonus Cake Decorating Set and Kitchen ToolsKitchenAid KSM150PSBU Artisan Series 5-Quart Mixer, Cobalt Blue enAid KSM150PSBU Artisan Series 5-Quart Mixer, Cobalt Blue
      KitchenAid Silicone Spatula Scraper, Black Aid Silicone Spatula Scraper, Black
      Reynolds Parchment Paper - 24 Pack ment Paper - 24 Pack
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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

Spice Pound Cake


Spice Pound Cake
Ingredients
3 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoon cinnamon
1 teaspoon cloves
1 cup butter
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup buttermilk

Method
1.                  Preheat oven at 350°.
2.                  Sift flour with baking powder, soda, salt, cinnamon, and cloves; set aside.
3.                  Cream sugar and butter.
4.                  Add eggs and vanilla.
5.                  Add flour mixture and milk, alternately.
6.                  Turn into a well greased 10 inch baking pan.
7.                  Bake 60 to 65 minutes or until done when a cake tester is inserted and comes out clean.
8.                  Cool on cooling wire rack for a few minutes and remove from pan.  Continue to cool on cooling wire rack.
9.                  Frost optional.


Spice Pound Cake was made and prepared by Shirley-Ann Pearman  
Photography by Shirley-Ann Pearman  
Recipe was taken from McCall CookBook, the chapter on “One-Bowl Cakes”, page 125 an edition of between 1950 – 1960s. 
Shopping Online
Bake King Biscuit/Brownie Pan with Bonus Cake Decorating Set and Kitchen ToolsKitchenAid KSM150PSBU Artisan Series 5-Quart Mixer, Cobalt Blue henAid KSM150PSBU Artisan Series 5-Quart Mixer, Cobalt Blue
      KitchenAid Silicone Spatula Scraper, Black nAid Silicone Spatula Scraper, Black
Loaf PansBake Parchment Paper Sheets - 12 × 16½
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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

Raisin Batter Bread


Raisin Batter Bread
Ingredients
4½ cups All Purpose Flour
2 envelopes Fleischmann’s Rapid Rise Yeast
2 teaspoons salt
2 teaspoons cinnamon
½ teaspoon cloves
½ teaspoon allspice
½ to 1 cup raisins
1½ cups water
¼ cup milk
½ cup sugar
3 tablespoons butter or margarine
Optional 2 eggs beaten 

Method
1.                  Preheat oven to 375°.
2.                  Prepare and grease a 9 x 5 inch loaf pan.
3.                  Combine flour, salt, cinnamon, cloves, allspice, raisins and undissolved yeast in a large bowl.
4.                  Heat water, milk, sugar and butter until very warm (120° to 130° F). 
5.                  Gradually add to flour mixture as you are mixing, scraping bowl occasionally. (Optional: eggs should be added herewith)
6.                  Pour batter into loaf pan.
7.                  Cover and let rise until double in bulk for approximately 1 hour.
8.                  Bake in preheated oven of 375°.
9.                  Bake for approximately 45 minutes or until done.
10.              Remove from oven to cooling rack, allow to cool a few minutes.
11.              Butter the top and remove from pan. 

 
Raisin Batter Bread was made and prepared by Shirley-Ann Pearman  
Photography by Shirley-Ann Pearman  
Recipe was taken from a portion of a Whole Wheat Batter Bread recipe from the package of Fleischmann’s RapidRise Yeast, all that was altered, changed or added was the flour, sugar and spices.
PDF Version of  Raisin Batter Bread    PDF Version of  White Batter Bread


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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.

Shirley-Ann Pearman

Recipe Marketing

Marketing Sites


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