Recipe Marketing

Thursday, March 23, 2017

Hamburger Beef Pies

Ingredients in pies are hamburger, onions, celery, potatoes, carrots, ketchup, oxo cubes, seasonings and water. Pastry

Pastries and pies prepared by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

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ShirleyAnn Pearman

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Sunday, March 12, 2017

Oatmeal Rolls

OATMEAL ROLLS

Ingredients

1½ cups boiling water
¾ cup rolled oats
¼ cup light molasses
1½ teaspoons salt
3 tablespoons butter or margarine
¼ cup warm water (105 to 115F)
1 package active dry yeast
4 cups sifted all-purpose flour
1 teaspoon soft butter or margarine

Method

1. In medium bowl, pour boiling water over oats. Add molasses, salt, and 3 tablespoons
butter, stirring to mix well; cool.

2. If possible, check temperature of warm water with thermometer. Sprinkle yeast over
warm water in large bowl of electric mixer, stirring until dissolved.

3. Stir in oatmeal mixture. Gradually add 2 cups flour; at medium speed, beat 2 minutes.
Mix in rest of flour by hand till well blended.

4. Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk –
about 30 minutes.
5. Grease a 9-by-5-by-3-inch loaf pan.

6. With wooden spoon, beat batter 25 vigorous strokes. Spread evenly in pan, using a
buttered spatula to smooth top. Cover with towel; let rise in warm place (85F), free from
drafts, until 1 inch from top of pan.

7. Meanwhile, preheat oven to 425F.

8. Bake loaf 40 to 50 minutes, or until it sounds hollow when rapped with knuckle. Remove
from pan to wire rack. Brush top with 1 teaspoon butter; cool completely.

Oatmeal Rolls were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from McCall’s Cookbook an edition within 1940 and 1950; and the chapter
Yeast and Battered Breads.

If you would like to assist in paying ShirleyAnn, please donate here. Thank You!

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Tuesday, February 28, 2017

Raisins, Walnuts And Coconut Bars

Raisins, Walnuts And Coconut Bars

Cream 1/4 cup butter and 1/2 cup brown sugar till fluffy. Add 1 egg and 1 teaspoon grated orange peel, beat well. Sift together 1 cup sifted all-purpose flour. 1/2 teaspoon baking powder and 1/2 teaspoon baking soda, add to creamed mixture. Stir in 1/4 cup milk, 1/4 cup orange juice, 1/2 cup chopped walnuts, and 1/2 cup raisins. Optional 1/4 Coconut
Spread in greased 11x7x1 1/2 -inch pan. Bake at 350 for 25 minutes. Cool, sprinkle with confectioner's sugar. Makes 24

Raisins, Walnuts And Coconut Bars prepared and baked by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Recipe derived from a chapter on Bars Cookies from a Better Homes and Garden CookBook in the 1960s.
Clipping Excerpt noted here.

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ShirleyAnn Pearman

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