Wednesday, 17 July 2013

Cake Doughnuts





Cake Doughnuts

Ingredients

3¼ cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Dash alt
2 eggs
⅔ cup sugar
1 teaspoon vanilla
⅔ cup cream
¼ cup butter or margarine, melted
½ cup sugar
½ teaspoon ground cinnamon

Method

1.                  Sift together flour, baking powder, ½ teaspoon cinnamon, the nutmeg, and salt.
2.                  Beat eggs, ⅔ cup sugar, and the vanilla till thick and lemon-colored.
3.                  Combine cream and butter; add alternately to egg mixture with flour mixture; beating till just blended after each addition.
4.                  Cover and chill dough about 2 hours.
5.                  Roll dough 3/8 inch thick on floured surface. 
6.                  Cut with floured doughnut cutter.
7.                  Fry in deep hot fat (375°) till golden brown, turning once (about 1 minute per side).
8.                  Drain.
9.                  While warm shake in mixture of ½ cup sugar and ½ teaspoon cinnamon. 
10.              Makes about 20 doughnuts.

Cake Doughnuts were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman

Recipe was taken from Betty Homes And Garden New CookBook the Third Edition 1970, the chapter on “Yeast Rolls, Coffee Cakes”, page 46. 

In this particular recipe there was 1¾ cups of sifted all-purpose flour and 1½ cups of whole wheat flour.  Reason being is that, I didn’t have enough of all-purpose flour, therefore, I used whole wheat to make up for the all-purpose flour.



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Thank You!


Shirley-Ann Pearman

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Glazed Lemon Nut Bread







Glazed Lemon Nut Bread

Ingredients

4 tablespoons butter or margarine
¾ cup sugar
2 eggs
2 teaspoons grated lemon peel
2 cups sifted all-purpose flour
2½ teaspoons baking powder
1 teaspoon salt
¾ cup milk
½ cup chopped walnuts
2 teaspoons lemon juice
2 tablespoons sugar

Method

1.                  Cream together butter or margarine and the ¾ cup sugar till light and fluffy.
2.                  Add eggs and lemon peel; beat well.
3.                  Sift together flour, baking powder, and salt, add to creamed mixture alternately with milk, beating till smooth after each addition. 
4.                  Stir in walnuts.
5.                  Pour into greased 8½ x 4½ x2½ inch loaf dish. 
6.                  Bake in moderate oven (350°) 50 to 55 minutes or till done.
7.                  Let cool in pan 10 minutes.
8.                  Combine lemon juice and 2 tablespoons sugar; spoon over top.
9.                  Remove from pan; cool.
10.              Wrap; store overnight.

Glazed Lemon Nut Bread was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman

Recipe was taken from Betty Homes And Garden New CookBook the Third Edition 1970, the chapter on “Quick Breads”, page 50. 

The walnuts were omitted because I didn’t have any in the cabinet at the time of making the Glazed Lemon Nut Bread.  Also, 1 cup of whole wheat flour was used in the place of the all-purpose flour.  Therefore, this recipe contained 1 cup of all-purpose flour and 1 cup of whole wheat flour.




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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