Saturday, 18 August 2012

Everyday Waffles




Everyday Waffles

Ingredients
1¾ cups sifted all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 beaten eggs yolks
1¾ cups milk
½ cup salad oil or melted shortening
2 stiffly beaten egg whites

Method
1.                  Sift together dry ingredients.
2.                  Combine yolks, milk, and oil; stir into dry ingredients.
3.                  Fold in whites, leaving a few fluffs.
4.                  Bake
5.                  Makes three 10-inch waffles.

Everyday Waffles was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes and Garden New Cook Book “Third Printing 1970”; the chapter on “Breads” - “Pancakes And Waffles”; page 59.



 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


Monday, 13 August 2012

Lemon Bars





Lemon Bars

Ingredients

2 cups all-purpose flour
½ cup powdered sugar
2 tablespoons cornstarch
¼ teaspoon salt
¾ cup butter
4 eggs, lightly beaten
1½ cups granulated sugar
3 tablespoons all-purpose flour
1 teaspoon finely shredded lemon peel
¾ cup lemon juice
¼ cup half-and-half, light cream, or milk
Powdered Sugar






Method

  1.                   Preheat oven to 350°.  Grease a 13x9x2 inch baking pan (*see tip. Page 263).  In a bowl combine the 2 cups flour, the ½ cup powdered sugar, the cornstarch, and salt.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Press mixture into the bottom of prepared pan.  Bake 18 to 20 minutes or until edges are golden.
  2.                   Meanwhile, for filling, in a medium bowl stir together eggs, the granulated sugar, the 3 tablespoons flour, the lemon peel, lemon juice, and half-and-half.  Pour filling over hot crust.  Bake for 15 to 20 minutes more or until center is set.
  3.                   Cool completely in pan on a wire rack.  Sift with, powdered sugar.  Cut into bars.  Cover and store in the refrigerator. 



Lemon Bars was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes and Garden New Cook Book “14th Edition”; the chapter on Cookies and Bars; page 264.

1 ½ cups of Smuckers’ Strawberry Preserves (Jam) was used in these particular photos.

*    Foiled Again!
Lining a pan with foil is the miracle method for removing bars from pans.

Removing bar cookies from a pan can be difficult, even if you’ve greased the pan with shortening.  How can you get around this?  Try lining your pans, with foil.  It means the baked goody lifts, out cleanly, your pan doesn’t get scratched from cutting the bars, and cleanup is a freeze – just throw away the foil.

Here’s how to do it:
·         Flip your pan over and shape foil around the outside, extending it about 1 inch past the edges (for easy gripping and lifting).
·         Place the foil lining in the pan; grease foil if the recipe specifies a greased pan.
·         Spread batter or dough in lined pan.  Then bake and cool as directed.
·         To remove, grasp the foil overhang and lift out the baked treat in a block.  Place on a cutting board and cut into bars.


 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

Subscribe