Thursday, December 12, 2013

Cream Puffs









Cream Puffs

Ingredients

½ cup butter or margarine
¼ teaspoon salt
1 cup sifted all-purpose flour
4 large eggs

Method

1.                  Preheat oven to 400F.  In medium sauce-pan, slowly bring 1 cup water with butter and salt to boiling.
2.                  Remove from heat.  With wooden spoon, beat in flour all at once.
3.                  Return to low heat; continue beating until mixture forms ball and leaves side of pan.
4.                  Remove from heat.  Beat in eggs, one at a time, beating hard after each addition until mixture is smooth.
5.                  Continue beating until dough is shiny and satiny and breaks in strands.
6.                  Drop by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheet.
7.                  Bake until puffed and golden-brown – 45 to 50 minutes.  Puffs should sound hollow when lightly tapped with fingertip.
8.                  Let cool completely on wire rack, away from drafts.
9.                  To serve:  With sharp knife, cut of tops crosswise.  Scoop out any filaments of soft dough.
10.              Fill with sweetened whipped cream, ice cream, or custard filling.  Replace tops.
11.              Frost tops with Chocolate or Caramel Glaze.  Serve with hot chocolate or butterscotch sauce.
12.              Makes 12

Cream Puffs were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Desserts And Dessert Sauces”, page 303, edition of between 1950 – 1960s



Shopping Online



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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

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Wednesday, December 11, 2013

Yellow Cake – Birthday (Betty)






Yellow Cake
Ingredients

¾ cup butter
3 eggs
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1¾ cups sugar
1½ teaspoons vanilla
1¼ cups milk

Method

1.                  Allow butter and eggs to stand at room temperature for 30 minutes.  Grease and flour two 9 x 1½ -inch or 8 x 1½ –inch round cake pans or grease one 13 x 9 x 2-inch baking pan; set aside in a bowl stir together flour, baking powder, and salt; set aside.
2.                   Preheat oven to 375°F.  In a mixing bowl beat butter with an electric mixer or medium to high speed for 30 seconds.  Gradually add sugar, beating until well combined.  Beat 2 minutes more.  Add eggs one at a time.  Beating well after each addition.  Beat in vanilla.  Alternately add flour mixture and milk, beating on low speed after each addition just until combined.  Spread batter into prepared pan(s).
3.                   Bake for 20 to 25 minutes for the 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for 13x 9x2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean.  Cool cake layers in pans or wire racks for 10 minutes.  Remove layers from pans; cool thoroughly on racks.  Or place 13x9x2-inch cake in pan on wire rack; cool thoroughly.  Frost with desired frosting.

Icing:  3 cups icing sugar, ¼ teaspoon vanilla, ¼ cup water or milk.

Yellow Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes and Garden New Cook Book “14th Edition”; the chapter on Cakes and Frostings; page 164.



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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