Tuesday, February 7, 2012

McCall's Basic White Bread


McCall’s Basic White Bread
Ingredients

2 cups milk

3 tablespoons sugar

1 tablespoon salt

¼ cup butter or margarine

¼ cup warm water (105 to 115F)

2 packages active dry yeast or rapid dry yeast

6 ½ to 7 cups sifted all-purpose flour

2 tablespoons melted butter or margarine



Method



1.                  In small saucepan, heat milk just until bubbles form around edge of pan.  Remove from heat.  Add sugar, salt, and ¼ cup butter, stirring until butter is melted.  Let cool to lukewarm (a drop sprinkled on wrist will not feel warm).

2.                  If possible, check temperature of warm water with thermometer.  Sprinkle yeast over water in large bowl, stirring until dissolved.  Stir in milk mixture.

3.                  Add half the flour; beat with wooden spoon, until smooth – about 2 minutes.  Gradually add remaining flour, mixing it in with hand until dough is stiff enough to leave side of bowl.

4.                  Turn out dough onto lightly floured board.  Cover with the bowl; let rest 10 minutes.  Knead by folding dough toward you, then pushing down and away from you, with heel of hand.  Give dough a quarter turn; repeat kneading, developing a rocking rhythm.  Continue kneading and turning 10 minutes, or until dough is smooth and elastic and blisters appear on surface.

5.                  Place in lightly greased large bowl; turn dough to bring up greased side, Cover with towel; let rise in warm place (85F), free from drafts, about 1 hour, or until double in bulk.  When two fingers poked into dough leave indentations, rising is sufficient.  Punch down dough with fist; turn out onto lightly floured pastry cloth.  Divide in half; shape each half into smooth ball.  Cover with towel; let rest 10 minutes.  Shape each portion into loaf, and place in pan, according to the shaping directions.

6.                  Brush top of each loaf with 1 tablespoon melted butter.  Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk, or until sides of dough reach tops of pans – about 1 hour.

7.                  Meanwhile, preheat oven to 400F.

8.                  Bake loaves 40 to 50 minutes – tops should be well browned and sound hollow when rapped with knuckle.  Remove from pans immediately;  cool well on wire rack, away from drafts.



Note:  If a lighter -color crust is desired, cover tope of loaves with brown paper or aluminium foil after bread has baked 25 minutes.



McCall’s Basic White Bread was made and prepared by Shirley-Ann Pearman



Photography by Shirley-Ann Pearman



Recipe was taken from McCall CookBook, the chapter on “Kneaded Bread”, page 86 an edition of between 1950 – 1960s. 



However, the difference in this recipe was that the  milk was cut in half with water added (1 cup of milk and 1 cup of water).


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Sales and discounts available daily on many products.  Rewards are available to shoppers as well.


Thank You!

Shirley-Ann Pearman

Recipe Marketing

Marketing Sites




Monday, February 6, 2012

Caramel Popcorn


Caramel Popcorn
Ingredients
1 cup popcorn kernels (Prepared as instructed on container) (Yields approx. 1 – 2 gallons)
2 cups brown sugar
1 cup butter
½ cup corn syrup
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla

1 cup peanuts (optional) 

Method

1.                  Preheat oven to 250°.
2.                  Prepare popcorn and set aside.
3.                  In a sauce pan bring to a boil brown sugar, butter and syrup.
4.                  Boil at a slow boil for 5 minutes without stirring.
5.                  Remove and add baking soda, salt and vanilla.  (If using peanuts add herewith)
6.                  Pour over popcorn and toss.
7.                  Lay out on a greased cookie sheets and bake for 1 hour stirring every 20 minutes.
8.                  Store in large zip lock bags.  

Caramel Popcorn was made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Searched recipe on the internet under “Google” and found recipe at Food.com which was issued by a Carol in November 2001.  Recipe looked quite similar to the one which had been used in my family for many years.  In this case the light brown sugar was used instead of the darker brown sugars. The darker brown sugars work just as well.  Nice recipe!



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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




 

Chocolate Clusters


Chocolate Clusters
Ingredients
1 package (6 oz) semisweet-chocolate pieces
¼ cup light corn syrup
1 cup raisins
1 cup salted peanuts  

Optional:  Red cinnamon candies Angelica  

Method 

1.                  In top of double boiler, combine chocolate pieces, corn syrup, and 1 tablespoon water.  Over hot, not boiling, water, heat until chocolate melts.  Remove from heat; divide in half.
2.                  Add raisins to half the chocolate mixture and peanuts to the other half.
3.                  Drop by teaspoonfuls onto cookie sheet covered with waxed paper.  Top with candies and angelica. Refrigerate, to harden chocolate slightly, 1 hour.  

Chocolate Clusters were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from McCall CookBook, the chapter on “Uncooked Candies”, page 202 an edition of between 1950 – 1960s.   

However, the difference in this was that 2 cups of salted peanuts was added instead of 1 cup of raisins and 1 cup of peanuts.
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------------------------------------------------------------------------------------------------------------------
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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