 | Small Chocolate Rum Cake
Photos by ShirleyAnn Pearman
|
Monday, December 23, 2013
Friday, December 20, 2013
Monday, December 16, 2013
Appetizer or Hors-D´Oeuvre - Recipe Included Chicken Salad In Toast Cups
Here is a recipe that can be used with many of the
products within the widget above, which can be done as Appetizer or Hors-D´Oeuvre.
Chicken
Salad In Toast Cups
Ingredients
½ cup
finely chopped cooked or canned chicken
3
tablespoons finely chopped celery
1
pimiento, finely chopped
½ package
(8 oz) cream cheese
¼ teaspoon
salt
Dash
Pepper
15
slices white bread
¼ cup
butter or margarine
Method
1.
Thoroughly mix all ingredients, except
bread and butter. Makes 1 cup.
2.
Preheat oven to 350F.
3.
Cut out 30 (2 inch) rounds of
bread. Brush both sides with melted
butter; press into 1/34 inch muffin pan cups.
4.
Bake 10 to 15 minutes, or until golden
around edges. Cool
5.
Fill each little cup with about 1 ½ teaspoons
chicken-salad filling.
6.
Makes 30
Free Monthly Newsletter - Recipe Marketing - December 2013 - Issue 15 - Merry Christmas And A Happy New Year - Eggnog Recipe Included
Good Day,
Season Greetings
I’m herewith sharing with you the Monthly Newsletter
of Recipe Marketing for December 2013 the 15th issue.
Some of the highlights in this issue are recipes of
the festive and holiday season of Christmas; recipes noted such as Fruit Cakes,
Plain Cake, Cookies, etc. for those of you that may love to bake within the Season.
As my thank you for your support herewith is a
Calendar for the year 2014.
Wishing you and your family a wonderful and bless Christmas
Season and a very Happy New Year.
Sincerely,
Shirley-Ann
PS
I was browsing through a very old cookbook just
yesterday and came across this information in reference to eggnog which I would
like to share with you.
Quote
Eggnog starts the year and finishes it. It is the beverage of friendship and good
wishes, of certain ceremony, too. When
eggnogs were invented, centuries ago, they were served at any time of the
year. Later, they became an important
holiday drink, particularly popular on Christmas, NewYear’s, Easter,
Independence Day, and – in early American years – election day.
Our recipes include eggnogs that may be mixed with
spirits and some that need no fortifying at all. Even a child can drink them! A word here about dairy eggnogs: They are quick and excellent.
Unquote
McCalls CookBook
the chapter on Beverages of the
1950s. The Eggnog recipes listed in the
cookbook were Coffee Eggnog, English Eggnog and Spicy Eggnog. The Coffee and Spicy Eggnog recipes are the
two included with no rum.
Here is the recipe for English Eggnog
English
Eggnog
Makes
about 3½ quarts
6
egg yolks
1
cup granulated sugar
1pt
cognac
1
cup light rum
2
quart light cream
6
egg whites
½ cup
confectioners’ sugar
1.
In large bowl, beat egg yolks until
thick. Gradually add granulated sugar,
beating until light.
2.
Slowly stir in cognac and rum. Add 1 ½ quarts cream and about half the egg
whites, beating until very well combined.
3.
Beat remaining egg whites until
foamy. Gradually add confectioners’
sugar, beating well after each addition.
Continue beating until soft peaks form when beater is slowly raised.
4.
Gently stir egg whites and remaining
cream into egg-yolk mixture.
5.
Refrigerate, covered, until ready to
serve.
Thursday, December 12, 2013
Yellow Cake Cupcakes With Cream Cheese Icing
Yellow
Cake Cupcakes With Cream Cheese Icing
⅔
cup butter or margarine
1¾ cups sugar
2 eggs
1½ teaspoon vanilla
3 cups sifted cake flour
2½ teaspoons baking powder
1 teaspoon salt
1¼ cups milk
Method
1.
Cream butter.
2.
Add sugar gradually, cream till light.
3.
Add eggs and vanilla and beat till
fluffy.
4.
Sift dry ingredients together; add to
cream mixture alternately with milk, beating after each addition.
5.
Beat 1 minute.
6.
Bake in 2 greased and lightly floured 9x1
½-inch round pans at 350° for 30 to 35 minutes.
7.
Cool 10 minutes; remove from pans.
8.
Cool.
Cream Cheese Icing
Ingredients
½ cup
cream cheese
¼ cup
butter
¼ cup
Crisco
1½
teaspoons clear vanilla
4
cups icing sugar
2
tablespoons ginger beer
Method
1.
Cream, cream cheese, butter and Crisco with
vanilla.
2.
Blend in 2 cups of icing sugar and 1
tablespoon ginger beer.
3.
Add remaining icing sugar and ginger
beer.
4.
Frost accordingly.
Yellow Cake Cupcakes With
Cream Cheese Icing were
made and prepared by Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Recipe
was taken from Better Homes and Garden New Cook Book “Third Edition”; the
chapter on Yellow Cakes; page 67.
Please
note in this case of making “Yellow Cake Cupcakes With Cream Cheese Icing”
there was a substitute made with “Bermuda Gosling Ginger Beer” instead of “milk”. Therefore, 1¼ cups of ginger beer was used in
method step 4.
Shopping
Online
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Shop online at Amazon.com your one stop shop with many
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Macys, JCPenney, Target etc. Sales and discounts available daily on many products. Rewards are available to shoppers as well.
Thank
You!
Shirley-Ann Pearman
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