Tuesday, 20 November 2012

Pumpkin Sheet Cake





Pumpkin Sheet Cake

Ingredients

1 cup vegetable oil
4 eggs
2 cups sugar
1 can (15 ounces) pumpkin
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ cup chopped nuts

Cream Cheese Frosting

Method

1.                  Grease a 16 x 12-inch baking pan; set aside.
2.                  Preheat oven to 350° F.
3.                  In a large mixing bowl, combine oil, eggs, sugar, and pumpkin; blend dry ingredients into pumpkin mixture.
4.                  Stir in nuts.
5.                  Pour batter into prepared pan.
6.                  Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.
7.                  Cool in pan on a wire rack. 
8.                  Frost with Cream Cheese Frosting
9.                  Cut into squares.

Cream Cheese Frosting

2 packages (3 ounces each) cream cheese, softened
6 tablespoons butter or margarine, softened
1 tablespoon milk
1 teaspoon vanilla
1 box (1 pound) powdered sugar, sifted.

1.                  In a small mixing bowl, combine cream cheese and butter; blend well.
2.                  Beat in milk and vanilla.
3.                  Gradually add powdered sugar, beating until of spreading consistency.


Pumpkin Sheet Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Pumpkin Sheet Cake Recipe was taken from Ideals Publishing Corp. “Homemade Desserts”, the chapter on “Cakes”, page 5.



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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Sweet Potato Pudding






Sweet Potato Pudding

Ingredients

1½ lbs sweet potatoes (5 sweet potatoes) (2 cups)
1 cup sugar
½ cup butter
1½ teaspoons baking powder
¼ cup flour
Pinch salt
2 eggs
1½ teaspoons cinnamon
1½ teaspoons nutmeg
1½ teaspoons ginger
2 tablespoons water

Method

1.                  Sift all dry ingredients together into a mixing bowl.
2.                  Add margarine, sweet potatoes and water.
3.                  Beat about 300 strokes by hand or 2 minutes with electric beater.
4.                  Add eggs, beat 2 minutes longer.
5.                  Bake at 350°.

Sweet Potato Pudding was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman


 Shopping Online


Pyrex Advantage 4 Piece Bakeware Set



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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

Pumpkin Pie







Pumpkin Pie

Ingredients

¾ cup sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 can (15 oz) Libby’s 100% Pure Pumpkin
1 can Evaporated Milk
1 unbaked 9 inch (4 cup volume) deep- dish pie shells

Method

1.                  Mix sugar, salt, cinnamon, ginger and cloves in small bowl.
2.                  Beat eggs in large bowl. 
3.                  Stir in pumpkin and sugar-spice mixture.
4.                  Gradually stir in evaporated milk.
5.                  Pour into pie shells
6.                  Bake in preheated 425° oven for 15 minutes.   Reduce temperature to 350°; bake 40-50 minutes or until knife inserted near center comes out clean.
7.                  Cool on wire rack for 2 hours.
8.                  Serve immediately or refrigerate.


Pastry

1½ cups sifted all-purpose flour
½  teaspoon salt
½ cup shortening
4 to 5 tablespoons cold water





Method

1.                  Sift flour and salt together.
2.                  Cut in shortening with pastry blender till pieces are the size of small peas.  (For extra tender pastry, cut in half the shortening till like cornmeal.  Cut in remaining till like peas.) 
3.                  Sprinkle 1 tablespoon water over part of mixture.  Gently toss with fork; push to side of bowl.  Repeat till all is moistened.   Form a ball.  (For double-crust and lattice-top pies, divide dough for lower and upper crust and form into balls.) 
4.                  Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions.
5.                  Roll from center to edge till ⅛ inch thick.

To bake singe-crust pie shells: 
Fit pastry into pie plate; trim ½ to 1 inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand .  Prick bottom and sides well with fork (If filling and crust are baked together, do not prick.) Bake at 450° for 10 to 12 minutes or till golden.

For double-crust pie:
Trim lower crust even with rim of pie plate.  Cut slits in top crust.  Lift pastry by rolling it over rolling pin; then unroll loosely over well-filled pie.  Trim ½ inch beyond edge.  Tuck top crust under edge of lower crust.  Flute edge of pastry as desired.
If edge of crust browns too quickly, fold strip of foil around rim of crust, covering flute edge.


Pumpkin Pie was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Pastry Recipe was taken from Better Homes and Gardens New CookBook, the chapter on “Pastry”, page 230 of the Third Printing 1970.

Filling Recipe was taken from the can of Libbey’s 100% Pure Pumpkin, “Famous Pumpkin Pie”.


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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