Monday, 18 February 2013

Carrot Muffins





Carrot Muffins

Basic Muffins

Ingredients

2 cups white flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar
1 egg, slightly beaten
1 cup milk (carrot juice from 1 large carrot)
¼ cup melted butter

Method

1.                  Preheat the oven to 375°.
2.                  Butter muffin pans.
3.                  Mix the flour, baking powder, salt, and sugar in a large bowl.
4.                  Add the egg, milk (carrot juice) and butter stirring only enough to dampen the flour, the batter should not be smooth.
5.                  Spoon into the muffin pans, filling each cup about two-thirds full.
6.                  Bake for about 20-25 minutes.

Carrot Muffins were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from The Fannie Farmer CookBook, the chapter on “Muffins”, Recipe is on page 592 of the Twelfth Edition.

Note from The Fannie Farmer CookBook:  What could be nicer than warm muffins wrapped in a napkin on the morning breakfast table?  And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not beaten smooth. .






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




Sunday, 17 February 2013

Philadelphia Cream Cheese Cookies






Philadelphia Cream Cheese Cookies

Ingredients

1 package (8 ounces) Philadelphia Cream Cheese, softened
¾ cup butter
1 cup powdered sugar
2¼ cups flour
½ teaspoon baking soda

Method

1.                  Beat cream cheese, butter and sugar with electric mixer on medium speed until well blended.
2.                  Add flour and baking soda; mix well.  Use dough in 2 of the following variations.  Makes 3 cups dough.
3.                  Roll dough to 1/8 inch thickness on lightly floured surface; cut with assorted 3 inch cookie cutters.
4.                  Place on ungreased cookie sheets.
5.                  Bake at 325°F for 10 to 12 minutes or until edges begin to brown.
6.                  Remove from cookie sheets
7.                  Cool on wire rack.
8.                  Store in airtight container.


Glaze For Cookies

Vanilla
¼ cup milk
1 teaspoon vanilla extract
2 cups sifted confectioners’ sugar.

In medium bowl, blend milk and vanilla into sugar until smooth.

Chocolate
¼ cup milk
1 teaspoon vanilla extract
1 ½ cup sifted confectioners’ sugar
½ cup sifted cocoa

In medium bowl, blend milk and vanilla into sugar and cocoa until smooth.


Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Kraft Best-Ever Holiday Recipe Collection, the chapter on “Cookie and Gift Classics”, page 142 of the ©Kraft Foods, Inc. and Meredith Corporation, 1999. 



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