Eggnog Muffins

EGGNOG MUFFINS 

Eggnog Muffins

Ingredients

1 cup flour

2 teaspoon baking powder

4 tablespoons sugar

¼ teaspoon salt

3 tablespoons melted butter

¼ cup milk

¼ cup eggnog

1 teaspoon vanilla

Method

1.          Preheat oven to 350°F.

2.          Grease muffin pan.

3.          Combine flour, baking powder, salt and sugar.

4.          Make a well in the center, add eggnog, milk, vanilla and butter.  Fold in until well blended.  Can add more eggnog and milk here if you think it is too thick, gradually to consistency you prefer.

5.          Spoon into muffin cups.

6.          Bake for 20 minutes or until baked.

7.          Remove from muffin cups and serve warm with butter.

8.          Serve 5 – 6 muffins.

Eggnog Muffins were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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Christmas Cookies

Home Baked Sugar Cookies:

Home Baked Sugar Cookies Recipe at:  http://bit.ly/2TdYt9w

CHRISTMAS COOKIES 

Recipe at:  http://bit.ly/2EXAGGV

Recipe located at 
http://bit.ly/2EXAGGV

Recipe shared here is my mother's (Betty Ming) recipe which she baked for many years for her family on many Birthdays, Sunday baking times, Special Treats, School lunch boxes etc.  She often used the fork method with sprinkles.

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Christmas Cakes And Christmas Pudding

CHRISTMAS CAKES

CHRISTMAS PUDDING

Pound Cake RECIPE

Fruit Pound Cake RECIPE

Cherry And Walnut Pound Cake  RECIPE

Dark Fruit Cake  RECIPE

Steamed Fruit Cake Pudding RECIPE

RECIPES LOCATED HERE:-

Pound Cake

Fruit Pound Cake

Cherry And Walnut Pound Cake

Dark Fruit Cake 

Steamed Fruit Cake Pudding

PLEASE CLICK HERE

Merry Christmas And A Happy New Year!

Merry Christmas And A Happy New Year!

Fruitcake Tea Bread

Pumpkin Tea Bread

PLEASE CLICK HERE

Gingerbread Cupcakes

GINGERBREAD CUPCAKES

GINGERBREAD CUPCAKES

Ingredients

¼ cup shortening

¼ cup sugar

1 egg

½ cup molasses

1¼ cup flour

¾ teaspoon baking soda

¼ teaspoon cloves

½ teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon salt

½ cup hot water

Method

1.          Preheat oven at 350°.

2.          Grease and flour a 8 inch round, loaf or 8 x 8 inch square baking pan; cupcake pans.

3.          Sift together all dry ingredients; set aside.

4.          Cream shortening and sugar.

5.          Add eggs and molasses.

6.          Add flour mixture and hot water, alternately.

7.          Pour mixture into prepared pan.

8.          Bake about 40 minutes for cakes 20 minutes for cupcakes or until done when a cake tester is inserted and comes out clean.

9.          Cool on cooling wire rack for a few minutes (approximately 10 minutes) and remove from pan on cake dish.  Continue to cool.

Optional:  Sprinkle with sugar crystals prior to baking.

Gingerbread Cupcakes was made and prepared by Shirley-Ann Pearman

  

Photography by Shirley-Ann Pearman

Cake recipe by my Aunt Sylvia Flood (Daddy’s Sister) which she made on many occasions in a variety of variations over the years for example cupcakes, loaf, round pan, square pan, sheet pan etc.  She gave the recipe to me many years ago while at her house after she had served and offered it to her family.  She also like serving it with a sauce liked served with Christmas Pudding.

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Other Gingerbread Recipes:

https://recipemarketing.blogspot.com/2013/05/tropical-gingerbread.html

https://recipemarketing.blogspot.com/2012/05/tropical-gingerbread.html

http://bermudatraditionalrecipes.blogspot.com/2013/04/ginger-bread.html

https://recipemarketing.blogspot.com/2015/11/ginger-bread-cupcakes.html

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Pineapple Cake

Pineapple Cake

Pineapple Cake

Ingredients

1 cup butter or margarine

1 ½ cups sugar

6 eggs

2 cups flour

2 teaspoons baking powder

½ teaspoon salt

1 can Pineapple Slices (cut into small bits)

2 teaspoon Pineapple Juice

Method

1.          Preheat the oven to 350°.

2.          Grease and flour loaf pan, sheet pan or layer pans.

3.          Cream butter until light and fluffy.

4.          Gradually add sugar, beating well until fluffy.

5.          Add eggs, one at a time, beating after each addition.

6.          Add pineapple juice and pineapple bits.

7.          Blend or fold in sifted dry ingredients gradually.

8.          Pour batter into prepared pan.

9.          Bake in a 350° oven for approximately 1 hour or until a wooden pick inserted in center comes out clean.

10.       Let cool in pan 10 minutes.

11.       Remove from pan.

12.       Let cool completely on a wire rack.

13.       Optional – Icing, frost, sprinkle with powder sugar, garnish etc. to your choice or likings. 

Pineapple Cake was made and prepared by Shirley-Ann Pearman 

Photography by Shirley-Ann Pearman

Cake recipe came from my Aunt Ida Spenser to which she gave me many years ago in my teenage years.  She often made this particular cake on many occasions while being at her house as a child growing up.  She either served it plain or marbled; or with frosting or icing.  She often made it in the fruitcake (mixed peel and raisins soaked) variation as well.  

Excluding the pineapple, I just decided when making this to add the pineapple.  She made it with vanilla flavoring and plain.

  

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