Monday, 28 January 2013

Bread Pudding





Bread Pudding

Ingredients

1½ cups margarine
½ cup shortening
1½ cups sugar
4 eggs
2 teaspoons vanilla
½ package raisins  
1 teaspoon baking soda (dissolve in hot water)
4 teaspoon baking powder
1 cup flour
1 loaf of bread
1 cup milk
1½ teaspoons cinnamon
1½ teaspoons allspice
Optional:  a little rum

Method

1.                  Preheat the oven to 350°.
2.                  Grease a 15 x 11 x 2 inch baking pan.
3.                  Soak the loaf of bread with the cup of milk along with cinnamon, allspice and (optional rum.  Set aside.
4.                  Cream the butter and shortening, slowly add the sugar, and beat until light.
5.                  Add the eggs, one at a time, beating each in well.
6.                  Add vanilla.
7.                  Add soaked bread mixture and baking soda.
8.                  Stir in the flour and combine well.
9.                  Spoon into the pan and bake for 1 hour, or until a toothpick comes out clean.
10.              Cool completely in the pan.
11.              Cut accordingly and serve.

Bread Pudding was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

I (Shirley-Ann) received the recipe from my mother Betty Ming.



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Thank You!

Shirley-Ann Pearman

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Saturday, 19 January 2013

Peanut Butter Cookies - KitchenAid






Peanut Butter Cookies

Ingredients

½ cup peanut butter
½ cup butter or margarine softened
½ cup granulated sugar
½ cup brown sugar
1 egg
½ teaspoon vanilla
½ teaspoon baking soda
¼ teaspoon salt
1¼ cups all-purpose flour

Method – Provided For New Users Of KitchenAid Artisan

1.                  Place peanut butter and butter in mixer bowl.
2.                  Attach bowl and flat beater to mixer.  Turn to Speed 6 and beat until mixture is smooth, about 1 minute.  Stop and scrape bowl.
3.                  Add sugars, egg and vanilla.
4.                  Turn to Speed 4 and beat about 1 minute.  Stop and scrape bowl.
5.                  Turn to Stir Speed.
6.                  Gradually add all remaining ingredients to sugar mixture and mix about 30 seconds.
7.                  Turn to Speed 2 and mix about 30 seconds.
8.                  Roll dough into 1-inch balls.
9.                  Place about 2 inches apart on ungreased baking sheets.
10.              Press flat with fork in a criss-cross pattern to ¼ -inch thickness.
11.              Bake at 375°F until golden brown, about 10 to 12 minutes.
12.              Remove from baking sheets immediately and cool on wire racks.

Peanut Butter Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from KitchenAid “Instructions And Recipes For Your KitchenAid Stand Mixer” Techniques for peak performance:  The use and care of your KitchenAid Tilt Head Mixer.






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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