Wednesday, April 30, 2014

Hot Cross Buns And Fish Cakes - Good Friday Traditions


The above photos were taken of April 2014 in the tradition of Good Friday's tradition of Hot Cross Buns And Fish Cakes

Hot Cross Buns And Fish Cakes were made and prepared by ShirleyAnn Pearman 
Photography by ShirleyAnn Pearman 

Herewith is a blog post posted 15th April, 2014 in connection with Hot Cross Buns

Tuesday, April 29, 2014

Macaroni Salad With Fried Chicken


Macaroni Salad


2 cups Macaroni
2 boiled eggs
4 tablespoons chopped or grated celery
4 tablespoons chopped or grated onions
1 small can corn
½ teaspoon garlic salt
½ teaspoon salt
Dash of Pepper
Optional:  Dry mustard or regular mustard


1.                  Cook Macaroni according to package instructions and cool.
2.                  Boil eggs and cool.
3.                  Combine all ingredients together and mix until all blends together.  Gradually add mayonnaise according to the amount you prefer.


Fried Chicken
3 pieces of drumsticks
3 pieces of thighs
Garlic Salt
Cooking Oil – Vegetable Oil

1.                  Prepare frying pan with cooking oil or vegetable oil, until hot for frying.
2.                  Combine flour, salts and pepper together, according to your seasonal preferences.
3.                  Coat chicken with flour mixture.
4.                  Add to frying pan oil and fry accordingly.
5.                  Drain on paper towel or parchment paper.
6.                  Serve hot or cold.

Macaroni Salad was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman

Sunday, April 27, 2014

Thursday, April 24, 2014

Lazy Daisy Cake

Lazy Daisy Cake


2 eggs
1 teaspoon vanilla
1 cup (200 g) granulated sugar
1 cup (140 g) flour
1 teaspoon baking powder
1 teaspoon salt
¼ cup (1dL) milk
4 tablespoons butter
2 tablespoons dark-brown sugar
2 tablespoons cream
½ cup (1 dL) grated coconut or chopped nuts


1.                  Preheat the oven to 350°F (180°C).
2.                  Butter and lightly flour an 8 inch square cake pan.
3.                  Beat the eggs with the vanilla until they have thickened slightly.
4.                  Gradually add the granulated sugar and beat thoroughly. 
5.                  Mix the flour, baking powder, and salt together and add to the first mixture, blending until smooth.  Heat the milk and 1 tablespoon of the butter together in a small pan.  When the butter has melted, stir the mil and melted butter into the batter and mix well, the batter will be very liquid.  Pour into the pan and bake for about 25 minutes, until a toothpick comes out clean.
6.                  Remove the cake from the oven.  Mix the 3 remaining tablespoons of butter, the brown sugar the cream, and the coconut or nuts together in a small pan over low heat until melted and well blended.  Spread over the not cake and brown lightly under the broiler for a minute of two. Taking care that it does not burn.

Note from recipe book:-
This small cake, made with hot milk, is high, light, delicate and very easy to make.  You can omit the broiled topping, if you wish, and frost the cake instead, once it has cooled.  But the traditional Lazy Daisy topping is very, very good.

Lazy Daisy Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe derived from The Fannie Farmer CookBook, the chapter on “Cakes Made Without Shortening (Sponge Cakes)”, page 641 of the Twelfth Edition. 

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Thank You!

Shirley-Ann Pearman

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