Thursday, 26 July 2012

Icing Sugar Cake







Icing Sugar Cake

Ingredients

½ lb butter

5 large eggs

½ lb icing sugar

½ lb flour

Pinch of salt

Vanilla extract

Lemon extract



Method



1.                  Preheat oven to 300°.

2.                  Grease and flour pan.

3.                  Cream butter and sugar until light and fluffy.

4.                  Add eggs one at a time, beating well after each.

5.                  Add the vanilla and lemon.

6.                  Fold in dry ingredients (flour and salt).

7.                  Bake at 300° for 1 hour approximately.

8.                  Cool and remove from pan.

9.                  Decorate or icing as you desire. (optional)




Frosting



Ingredients



2 cups sifted confectioners’ sugar

2 ½ tablespoons milk

2 teaspoons vanilla extract



Method



1.                  Combine all ingredients, stirring with fork until smooth and well combined.

2.                  Spread each warm doughnut with 2 tablespoons frosting.  If desired, garnish tops with chopped nuts, plain or toasted coconut, or non-pereils.


Shopping Online



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Shirley-Ann Pearman

Recipe Marketing
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Tuesday, 17 July 2012

Peach Crumble Bars




Peach Crumble Bars

Ingredients

Cookie Pastry

½ cup (1 stick) butter

½ cup sugar

1½ cups unsifted flour



Filling



1 15 oz Can Peaches

2 tablespoons sugar

¼ teaspoon cinnamon



Crumble



¾ cup flour

1 cup sugar

½ teaspoon cinnamon

½ teaspoon salt

¼ pound butter, in small pieces



Method

1.                  Preheat oven to 350°.

2.                  With mixer, beat ½ cup butter and sugar in medium-sized bowl.

3.                  Stir in flour into beaten mixture.

4.                  Press on bottom of 13 x 9 inch baking pan.

5.                  Combine in bowl peaches, sugar and cinnamon and toss.

6.                  Pour and spread over cookie pastry.

7.                  Combine the flour, sugar, cinnamon and salt in a bowl.

8.                  Cut butter in flour mixture to it resembles coarse crumbs.

9.                  Spread evenly over the peaches.

10.              Bake for approximately 30 to 45 minutes or until crust is lightly brown.

11.              Cool for approximately 10 minutes on cooling rack and cut into bars accordingly.  Remove from pan.






Peach Crumble Bars were made and prepared by Shirley-Ann Pearman



Photography by Shirley-Ann Pearman



The cookie pastry portion of the recipe was taken from an Eagle Brand – Best-Loved Desserts by Better Your Home Series booklet section or chapter Gifts from the Heart pages 84 and 85.



The crumble portion of the recipe was taken from The Fannie Farmer CookBook, the chapter on “Fruits and Fruit Desserts”, page 789 of the Twelfth Edition. 






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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