Thursday, January 31, 2019

Grape Jam | Icing Sugar Cookies And Bars With Grape Jam


Grape Jam
Icing Sugar Cookies With Grape Jam
Icing Sugar Bars With Grape Jam
Grape Jam Recipe


In a small sauce pan or pot insert about 1 cup of seedless grapes and 1 cup water.  Bring to boil and cook until peel begin to melt.  Add ½ cup sugar and continue to cook.  As the liquid begins to thicken after cooking for approximate 20 - 30 minutes, prepare a little cornstarch to add to for further thickening.

¼ cup butter
2 tablespoons Crisco
½ cup icing sugar
1 egg
¼ teaspoon vanilla
cups flour
1/3 cup Grape Jam


1.  Heat oven to 350 degrees.

2.  Combine butter, shortening and sugar.  Cream until light and fluffy.

3.  Mix in egg and vanilla.

4.  Blend in flour and form a soft ball.

5.  Roll one tablespoon of dough between your hands to form in 1inch balls.  Place 2 inches apart on an ungreased cooking sheet.  Flour thumb and intent in the center of each ball.   Fill each indentation with 1/2 teaspoon of Grape Jam or any jam of your liking.

6.  Bake in moderate oven at 350 degrees for approximately 10 to 15 minutes or until golden brown around the edges.

7.  Place on cooling rack to cool completely and then store in airtight container.

Makes approximately 2 to 3 dozen.

Optional:  To make into bars, fill the bottom of a pan with the cookie dough, place a layer of Grape Jam spread on top of cookie dough, then add another layer of cookie dough on top of the Grape Jam.  Bake for approximately 20 to 30 minutes until golden brown a baked thoroughly.

Icing Sugar Cookies With Grape Jam were made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman



Sunday, January 27, 2019

Carrot Cake With Cream Cheese Frosting


Carrot Cake With Cream Cheese Icing


½ cups sugar
1 eggs
¾ cups carrots
¼ cup + 2 tablespoons vegetable oil
½ cup flour
½ teaspoons baking soda
¼ teaspoon cinnamon
¼ salt
¼ teaspoon vanilla
2 tablespoons raisins
2 tablespoons nuts


¼ (2 oz) package Cream Cheese
2 tablespoons butter
½ teaspoon vanilla
1 ¾ cup powdered sugar


1.                  Preheat oven to 350°.
2.                  Grease and flour 11x7x2 baking pan
3.                  Beat sugar and eggs until light and fluffy.
4.                  Blend in carrots and oil.
5.                  Fold in all dry ingredients
6.                  Stir in raisins and nuts.
7.                  Pour in pans accordingly.
8.                  Bake for approximately 30 – 40 minutes or until cake is done.
9.                  Cool in pans for approximately 10 minutes and remove from pans onto cooling rack to cool completely.
10.              Frost accordingly.  (Blend Icing ingredients together and mix until very creamy)

Carrot Cake With Cream Cheese Icing was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman


Wednesday, January 16, 2019

Chocolate Buttercream Cookies


Chocolate Buttercream Cookies


½ cup butter
½ cup sugar
1 egg
½ teaspoon vanilla
1 teaspoons baking powder
cups flour


¼ cup butter
6 – 8 tablespoons icing sugar
¼ teaspoon vanilla flavoring 
1 oz Unsweetened Chocolate (Melted)


1.       Preheat oven to 350°F.
2.      In a large bowl, cream butter and sugar with an electric mixer.
3.      Beat in egg and vanilla.
4.      Mix baking powder and flour, add half cup at a time, mixing after each addition.  The dough will be very stiff; blend last flour in by hand (if dough becomes too stiff, add water, a teaspoon at a time).  Do not chill dough.
5.       Roll out dough to about ¼ inch thick and cut with Linzer Cutter Set to desired shapes.
6.       Bake for 10 – 12 minutes or until baked golden brown.  Cool on cooling rack.
7.       Prepare buttercream filling but creaming butter and gradually adding icing sugar.  Add vanilla and chocolate.
8.       Take about a ¼ - ½ teaspoon of buttercream and place on the bottom half of the Linzer cookie and top with the other top half. 

Note:  Dough can be tinted with icing Color.  Add small amounts until desired color is reached.

For chocolate cookies:  Stir in 3 ounces melted, unsweetened chocolate.  Divide dough into 2 balls.  On a floured surface, roll each ball into a circle approximately 12 inches in diameter and ⅛ in thick.  Dip cutters in flour before each use.  Bake cookies on an ungreased cookie sheet on top rack of oven to 6 – 7 minutes, or until cookies are lightly browned.   Makes 20 -24 average size cookies.

Chocolate Buttercream Cookies were made and prepared by Shirley-Ann Pearman

Similar Recipes
Valentine's Heart Shape Cookies
Christmas Tree Roll-Out Cookies

Photography by Shirley-Ann Pearman
Photo album located here, please click here:

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Sunday, January 6, 2019

Eggnog Coffee Cake


Eggnog Coffee Cake


1 cup flour

2 teaspoon baking powder

4 tablespoons sugar

¼ teaspoon salt

3 tablespoons melted butter

¼ cup milk

¼ cup eggnog

1 teaspoon vanilla


1.          Preheat oven to 350°F.
2.          Grease 8 inch square baking pan.
3.          Combine flour, baking powder, salt and sugar.
4.          Make a well in the center, add eggnog, milk, vanilla and butter.  Fold in until well blended.  Can add more eggnog and milk here if you think it is too thick, gradually to consistency you prefer.
5.          Pour into baking pan.
6.          Bake for 20 minutes or until baked.
7.          Cool and cut into squares, remove from baking pan and serve warm with butter.
8.          Serve 16 squares.

Eggnog Coffee Cake were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman