Wednesday, June 17, 2015

Raisin And Nut Cookies

 RAISIN AND NUT COOKIES








Raisin And Nut Cookies

Ingredients

1 cup plus 2 tablespoons flour
½ teaspoon baking soda
½ teaspoon salt
½ cup sugar
¼ cup brown sugar
1 egg
1 teaspoon vanilla
½ cup butter
1 package (6 oz) raisins and nuts

Method

1.                  Oven to 375° F.
2.                  Sift flour with soda and salt.  Set aside.
3.                  Cream sugars, egg, vanilla and butter.
4.                  Add flour mixture.
5.                  Stir in raisins and nuts.
6.                  Drop by teaspoonfuls onto ungreased cookie sheets.
7.                  Bake at 15 – 20 minutes.
8.                  Cool on cooling rack.

Optional:  Good for the summer treats of ice cream sandwiches.

Raisin And Nut Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.



THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Tuesday, June 16, 2015

Old Fashion Icing Sugar Cookies

 OLD FASHION ICING SUGAR COOKIES















Old Fashion Icing Sugar Cookies

Ingredients

½ cup butter
2 teaspoons cornstarch
1½ cups icing sugar
1½ cups flour
1 teaspoon salt
1 teaspoon vanilla

Method

1.                  Preheat oven to 350° F.
2.                  Cream butter and sugar.
3.                  Add all dry ingredients.
4.                  Blend in vanilla.
5.                  Roll into 1 inch balls from a teaspoon scoop.  
6.                  Place on greased cookie sheets.  
7.                  Press with decorative on the bottom of a glass.
8.                  Bake for 15 – 20 minutes or until golden brown.
9.                  Cool on cooling rack.

Optional:  Good for the summer treats of ice cream sandwiches.

Old Fashion Icing Sugar Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.



THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Monday, June 15, 2015

Pumpkin Coffee Rolls

 PUMPKIN COFFEE ROLLS


















Pumpkin Coffee Rolls

Ingredients

Basic Sweet Dough

1 package yeast
½ cup lukewarm water
1 teaspoon sugar
1 cup milk
⅓ cup sugar
1 teaspoon salt
½ cup shortening
1 beaten egg
¾ cup pumpkin
4 cups sifted flour
Optional:  2 teaspoons baking powder

Cinnamon Filling
¼ cup brown sugar
⅛ teaspoon Mace

Melted Butter 

Optional:-
⅓ cup chopped nuts
⅓ cup raisins

 Optional:  Glace
¼ cup icing sugar
1 tablespoon milk
¼ teaspoon almond extract 

Method

1.                  Sprinkle yeast and sugar into lukewarm water and let it stand for 10 minutes.
2.                  Pour milk, sugar, salt and shortening in a bowl.
3.                  Add egg.
4.                  Add pumpkin.
5.                  Add yeast mixture to milk mixture.
6.                  Beat in flour.
7.                  Mix well with a sift fingers, until a smooth elastic dough is formed.
8.                  Turn onto a lightly floured board and knead until the dough is of even texture.
9.                  Cover dough and let rise until double in size.
10.              Punch down the risen dough and turn onto a lightly floured board.
11.              Roll out half of dough into a 15-by-7-inch rectangle (other half in refrigerator).  Place in lightly greased 15-by-10-by1-inch jelly-roll pan.
12.              Down 2 long sides, make parallel cuts 2½ inches long and ¾ inch apart.  Spread uncut portion with melted butter and sprinkle with cinnamon filling.
13.              Combine 1 egg with 1 tablespoon water, for egg wash.
14.              Cover and let rise.
15.              Bake in a 375° oven for 25 minutes.
16.              Optional Glace.

Pumpkin Coffee Rolls was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was received from one of my educational cookery classes “Food and Nutrition” at Sandy’s Secondary School (High School) in 1979 on Basic Sweet Dough.



THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Sunday, June 14, 2015

Recipe Marketing : Pumpkin Cake

Recipe Marketing : Pumpkin Cake





Herewith are the photos to the Blog post posted a few minutes ago today at Recipe Marketing. Pumpkin Cake...

Posted by Recipe Marketing on Sunday, June 14, 2015



THANK YOU!

ShirleyAnn Pearman
Recipe Marketing





 

Pumpkin Cake

 PUMPKIN CAKE











Pumpkin Cake

Ingredients

Makes 12 Servings

½ cup butter
1⅓ cups sugar
1 teaspoon salt
2 cups flour
1 cup milk, divided
1 tablespoon baking powder
2 eggs
¾ cups Pumpkin

Method

1.                  Grease a 13 x 9- inch baking pan; set aside.
2.                  Preheat oven to 375° F.
3.                  In a large mixing bowl, cream butter, sugar, and salt.
4.                  Blend in pumpkin.
5.                  Alternately add flour and baking powder; and milk, beginning and ending with flour, beating well after each addition.
6.                  Add eggs, and vanilla; blend well.
7.                  Beat 2 minutes on medium speed or until batter is thin and smooth.
8.                  Pour batter into prepared pan.  Bake for 25 minutes or until a wooden pick inserted in the center comes out clean.  Cool in pan on a wire rack.
9.                  Frost if desired.

Pumpkin Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe was taken from “Ideals – Home Desserts”, by “Ideals Publishing Corp” chapter on “Cakes”.  “5” – Breath Of Spring.


THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 
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