Monday, July 30, 2018

Beverages


B E V E R A G E S 

SOME SUMMER TIME THIRST QUENCHERS 












Ice Tea
Root Beer
Green Ice Tea
Orange Drink



Fruit Punch
Lemon And Lime Drink
Lemonade Drink
Citrus Drink

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RootBeer







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Sunday, July 29, 2018

Cinnamon Biscuits

C I N N A M O N   B I S C U I T S 






Cinnamon Biscuits

Ingredients

½ cup cold butter
¼ cup sugar
1 cup flour
¼ teaspoon cinnamon
¼ teaspoon baking powder
⅛ teaspoon salt

Topping
Sprinkle:  Combine together 2 tablespoon sugar and ¼ teaspoon cinnamon

Method

1.     Preheat oven to 350°.
2.     Grease or line with parchment paper cookie sheets.
3.     Sift together, flour, baking powder, cinnamon, salt and sugar.
4.     Add butter and cut in to resemble pea size bread crumbs.
5.     With hand bring all together to form a ball.
6.     Flour bread board and roll out to approximately ¼ inch thick.
7.     Cut out with biscuit cutter of 2 inch to form biscuit shapes.
8.     Place on cookie sheets 2 inches apart.  Sprinkle with sugar mixture.
9.     Bake for 10 to 15 minutes or until lightly golden brown.
10.  Remove from pan and rest on cooling rack to cool.
11.  Makes about 2 dozen.

Cinnamon Biscuits were prepared and made by ShirleyAnn Pearman
Photography by ShirleyAnn Pearman

Other similar Recipes
http://recipemarketing.blogspot.com/2018/07/allspice-biscuits.html


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Allspice Biscuits

A L L S P I C E   B I S C U I T S 














Allspice Biscuits
Ingredients

½ cup cold butter
¼ cup sugar
1 cup flour
⅛ teaspoon allspice
⅛ teaspoon baking powder
⅛ teaspoon salt

Topping
Sprinkle:  Combine together 2 tablespoon sugar and ⅛ teaspoon allspice

Method

1.     Preheat oven to 350°.
2.     Grease or line with parchment paper cookie sheets.
3.     Sift together, flour, baking powder, allspice, salt and sugar.
4.     Add butter and cut in to resemble pea size bread crumbs.
5.     With hand bring all together to form a ball.
6.     Flour bread board and roll out to approximately ¼ inch thick.
7.     Cut out with biscuit cutter of 2 inch to form biscuit shapes.
8.     Place on cookie sheets 2 inches apart.   Sprinkle with sugar mixture.
9.     Bake for 10 to 15 minutes or until lightly golden brown.
10.  Remove from pan and rest on cooling rack to cool.
11.  Makes about 2 dozen.

Allspice Biscuits were prepared and baked by ShirleyAnn Pearman
Photography by ShirleyAnn Pearman 


Most people we think that this recipe derived from shortbread but it is very similar in the method of the original shortbread recipes.

These biscuits or cookies with a hint of allspice in them are quite delightful like shortbread and go nice with a cup of tea, warm milk, or hot chocolate.   You can also spread your favorite jelly or jam on them as well.

Further discussion here at http://recipemarketing01.blogspot.com/2018/07/allspice-biscuits_29.html


Shortbread


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Thursday, July 26, 2018

Kids Summertime Baking

Rainbow Chip Cupcakes
By
Sakari  Lewis





Sakari is my nephew and he shared these cupcakes he made yesterday with me which his mother (Shawnette Lewis) and my daughter (Dwaynisha Pearman) helped him to prepare and bake.  Very good Sakari.  They are delicious.

Baking could be very good for kids in the summer for activities to do by including it in their summertime schedule of activities.  It has many educational aspects included in it such as Math, English, Health and Wellness etc.  This particular cupcakes were made from Betty Crocker's Baking Mix to which I noticed that it contains 8% Calcium and 4% Iron which is good for kids as they are continuing to grow.

Thank you Sakari for the blog posting.  We bloggers sometimes come to blogger's block, like writer's block when it comes to ideas to do on a day to day of blogging.   Thank you for this blog idea. 


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 Rainbow


 Rainbow






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Friday, July 20, 2018

Peach Yogurt Cake

PEACH YOGURT CAKE







Peach Yogurt Cake 

Ingredients 

½ cup butter 
1 ½ cup sugar  
1 ½ cup flour 
3 eggs 
½ teaspoon baking powder 
1 ¼ teaspoon vanilla  
⅛ teaspoon salt 

Method 
  1. Preheat oven to 350 degrees F. 
  1. Grease and flour 3 mini loaf pans. 
  1. Sift all dry ingredients together.  Set aside. 
  1. Cream butter and sugar until light and fluffy.  
  1. Add eggs one at a time.  
  1. Sparingly add dry ingredients alternately with yogurt 
  1. Pour into prepared pans. 
  1. Bake for 30 to 45 minutes or until tooth pick comes out clean. 
  1. Cool on baking cooling rack in pan for approximately 10 to 15 minutes.  
  1. Remove from pan and cool. 
  1. Optional Icing or frost to liking. 


Peach Yogurt Cake was prepared and made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman






This recipe derived from the Bermuda Traditional Cookbook of a Recipe called Sour Cream Cake.  Sour Cream was substituted with Yogurt.   Here is the original recipe, please click here.






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