Hot Cross Buns

HOT CROSS BUNS

Hot Cross Buns

Ingredients

1 cup flour

⅛ teaspoon salt

2 tablespoons sugar

½ teaspoon cinnamon

⅛ teaspoon allspice

⅛ teaspoon cloves

2 - 3 tablespoons raisins

1 teaspoon yeast (Fleischmann’s Rapid Rise Instant Yeast)

2 tablespoons melted butter

1 small egg or two tablespoons egg (beaten)

2 tablespoons of warm water

2 tablespoons of warm milk

Method 

1.                         Combine flour, salt, sugar, cinnamon, allspice and cloves.  Shake or sprinkle in dry yeast.   Add raisins.  

2.                         Make a well in the center of the above ingredients and pour water, milk, butter, and beaten egg.  Mix all together.

3.                         Knead on bread board for about 5 to 10 minutes.  Cover and let rise until double in bulk.

4.                         Punch down and knead again; form and shape into buns size buns.

5.                         Place in pan or cookie sheet (greased).

6.                         Cover and let rise until double in bulk.

7.                         Bake at 375°F for 20 minutes.  Yield 4 buns.

8.                         Optional:  Glaze and pipe on cross.                

Glaze:  2 tablespoons icing sugar, little clear vanilla and gradually add drops of milk to make glaze consistency.  (Brush on)

Cross:  2 tablespoons icing sugar, little clear vanilla and gradually add drops of milk to a thicker consistency then the glaze. (Pipe on with Wilton tip 46)

Hot Cross Buns were made, prepared, baked and the photography done by Shirley-Ann Pearman  

Photo album located here, please click here:

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Hot Cross Buns

Recipe
http://bit.ly/2Gp150H (docs)
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Peanut Butter Cookies

PEANUT BUTTER COOKIES

Peanut Butter Cookies

Ingredients

¼ cup butter or margarine

¼ cup peanut butter

¼ cup granulated sugar

¼ cup brown sugar

1 egg (small)

¼ teaspoon vanilla

½ cup + 2 tablespoons sifted all-purpose flour

¼ + ⅛ teaspoon soda

⅛ teaspoon salt

Method

Thoroughly cream butter, peanut butter, sugars, egg, and vanilla.  Sift together dry ingredients; blend into creamed mixture.  Shape in 1-inch balls; roll in granulated sugar.  Place 2 inches apart on ungreased cookie sheet.  Press 5 peanut halves a top each or crisscross with fork tines.  Bake at 375° for 10 to 12 minutes.  Cool slightly; remove from pan.  Makes 2 dozen.

Peanut Butter Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Photo album located here, please click here:

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Tortilla Taco Salads

TORTILLA TACO SALADS

Tortilla Taco Salad With Fish Fillet

Tortilla Taco Salad With Chicken Salad

Tortilla Taco Salad With Chicken Salad

Tortilla Taco Salad With Fish Fillet

Tortilla Taco Salad With Fish Fillet

Tortilla Taco Salad With Chicken Salad

Perfect Tortilla Tortilla Pan Set 4 Pc.

Flour Tortillas, 10-count for Soft Tacos & Fajitas

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Pancakes

P A N C A K E S

Pancakes

Ingredients

1¼ cups sifted all-purpose flour

3 teaspoons baking powder

1 tablespoon sugar

½ teaspoon salt

1 beaten egg

1 cup milk *

2 tablespoons salad oil

Method

Sift together dry ingredients.  Combine egg, milk, and salad oil; add to dry ingredients, stirring just till moistened.  Bake on hot griddle.  Makes about 12 dollar-size, or eight 4-inch pancakes.

          *For thinner pancakes, add 2 tablespoons milk to batter.

  

Pancakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Photo album located here, please click here:

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PANCAKES AT BHG

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Icing Sugar Cakes

ICING SUGAR CAKES

Icing Sugar Cakes

Ingredients

¼ cup + 2 tablespoons butter

¼ cup + 2 tablespoons icing sugar

¾ cup flour

1 teaspoon baking powder

1 egg

⅛ teaspoon salt

1 teaspoon vanilla

Method

1.          Preheat oven to 350°.

2.          Prepare and grease cupcake pans.

3.          Sift flour, baking powder and salt; set aside.

4.          Cream butter and sugar. 

5.          Add egg.

6.          Add vanilla.

7.          Add dry ingredients.

8.          Scoop up batter about 2 tablespoons to fill half of a cupcake pans.

9.          Bake for approximately 15 minutes or until done and nicely brown.

10.       Remove immediately from baking sheet onto a wire rack.

11.       Cool completely and icing accordingly.  Store in an air tight container.

Recipe for frosting or Icing, please click here

Icing Sugar Cakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Photo album located here, please click here:

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Mini Icing Sugar Cakes

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Icing Sugar Cookies

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ICING SUGAR COOKIES 

Icing Sugar Cookies

Ingredients

¼ cup + 2 tablespoons butter

¼ cup + 2 tablespoons icing sugar

¾ cup flour

⅛ teaspoon salt

¼ teaspoon corn starch

1 teaspoons vanilla

Method

1.          Preheat oven to 350°.

2.          Prepare and grease cookie sheets.

3.          Sift flour, corn starch and salt; set aside.

4.          Cream butter and sugar.  Add vanilla.

5.          Add dry ingredients.

6.          Scoop up dough with a teaspoon, roll out in the palm of your hand into a ball, place on cookie sheet and press with a sugar coated bottom of a glass.

7.          Bake for approximately 10 minutes or until done and nicely brown.

8.          Remove immediately from baking sheet onto a wire rack.

9.          Cool completely and serve accordingly.  Store in an air tight container.

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

Photography by Shirley-Ann Pearman

Photo album located here, please click here:

PHOTO ALBUM

Icing Sugar Cookies

Recipe Marketing

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Meals: Breakfast, Lunch And Dinner

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MEALS

BREAKFAST, LUNCH AND DINNER

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