Tuesday, 22 May 2012

Dinner Rolls





Dinner Rolls

Ingredients

Basic Sweet Dough

1 package yeast

½ cup lukewarm water

1 teaspoon sugar

1 cup milk

⅓ cup sugar

1 teaspoon salt

½ cup shortening

1 beaten egg

4 cups sifted flour



Method



1.                  Sprinkle yeast and sugar into lukewarm water and let it stand for 10 minutes.

2.                  Pour milk, sugar, salt and shortening in a bowl.

3.                  Add egg.

4.                  Add yeast mixture to milk mixture.

5.                  Beat in flour.

6.                  Mix well with a sift fingers, until a smooth elastic dough is formed.

7.                  Turn onto a lightly floured board and knead until the dough is of even texture.

8.                  Cover dough and let rise until double in size.

9.                  Punch down the risen dough and turn onto a lightly floured board.

10.              Roll dough into three mini size bun shapes and place into greased cupcake cup to produce a clover look shape.  Repeat accordingly. 

11.              Cover and let rise.

12.              Bake in a 375° oven for 25 minutes.



Dinner Rolls were all made and prepared by Shirley-Ann Pearman



Photography by Shirley-Ann Pearman



Recipe was received from one of my educational cookery classes “Food and Nutrition” at Sandy’s Secondary School (High School) in 1979 on Basic Sweet Dough.
PDF Version of  Dinner Rolls


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











Thank You! 

Shirley-Ann Pearman


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Saturday, 19 May 2012

Zucchini Bread






Zucchini Bread

Ingredients

1½ cups all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

¼ teaspoon ground nutmeg

1 cup sugar

1 cup finely shredded, unpeeled zucchini

¼ cup cooking oil

1 egg

¼ teaspoon finely shredded lemon peel

½ cup chopped walnuts or pecans



Method

1.                  Grease bottom and ½ inch up sides of an 8x4x2 inch loaf pan; set aside.

2.                  In a medium mixing bowl combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg; set aside.

3.                  In another medium mixing bowl combine sugar, shredded zucchini, cooking oil, egg, and lemon peel; mix well.

4.                  Add flour mixture to zucchini mixture.

5.                  Stir just until moisten (batter should be lumpy).

6.                  Fold in walnuts or pecans.

7.                  Spoon batter into the prepared pan.

8.                  Bake in a 350° oven 55 to 60 minutes or until a toothpick inserted near center comes out clean. 

9.                  Cool in the pan on a wire rack for 10 minutes.

10.              Remove loaf from pan.

11.              Cool completely on the wire rack. 

12.              Wrap and store overnight.

13.              Makes 1 loaf (16 servings).



Zucchini Bread was made and prepared by Shirley-Ann Pearman



Photography by Shirley-Ann Pearman



Recipe was taken from Better Homes And Gardens “All-Time Favorites” “©2001, 1999 Copyright by Meredith Corporation; the chapter on “Breads”, page 58. 






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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



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