Cake Boss Deluxe Nonstick Bakeware
 | Farberware Nonstick Bakeware 9-I... $9.62 |
 | Cake Boss Deluxe Nonstick Bakewa... $9.99 |
 | Cake Boss Deluxe Nonstick Bakewa... $10.29 |
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Showing posts with label Amazon. Show all posts
Showing posts with label Amazon. Show all posts
Monday, March 14, 2016
Thursday, November 19, 2015
Chocolate-Chip Cookies
CHOCOLATE-CHIP
COOKIES
Chocolate-Chip
Cookies
Ingredients
1
cup plus 2 tablespoons sifted all-purpose flour
½
teaspoon baking soda
½
teaspoon salt
½
cup granulated sugar
¼
cup light-brown sugar, firmly packed
1
egg
1
teaspoon vanilla extract
½
cup soft butter or margarine
½
cup coarsely chopped walnuts or pecans
1
package (6 oz) semisweet chocolate pieces
Method
1.
Preheat oven to 375°F.
2.
In large bowl, sift flour with soda and
salt.
3.
Add sugars, egg, vanilla, and
butter. With wooden spoon, or portable
electric mixer at medium speed, beat until smooth and well combined – about 1
minute.
4.
Stir in nuts and chocolate pieces.
5.
Drop by teaspoonfuls, 2 inches apart,
onto ungreased cookie sheets.
6.
Bake 10 to 12 minutes, or until
golden.
7.
Remove to wire rack; cool.
Chocolate
Chip Cookies were made and prepared by
Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe
was taken from McCall CookBook, the chapter on “Drop Cookies”, page 170 an
edition of between 1950 – 1960s.
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Wednesday, November 18, 2015
Banana Muffins With Almond Vanilla Cereal
Banana Muffins With Vanilla Almond Cereal
Banana
Muffins With Almond Vanilla Cereal
Makes
14
Ingredients
½ -
1 cup milk
1
cup Almond Vanilla Cereal
1
cup sifted all-purpose flour
¼
cup sugar
3
teaspoons baking powder
½
teaspoon salt
1
egg
¼
cup salad oil or melted shortening or melted butter
1
medium banana
Optional: ½ teaspoon vanilla
Topping
¼ cup
Almond Vanilla Cereal
¼ cup
Almond Slices
Method
1.
Preheat oven to 400F. Grease bottoms of 14 (2 ½ -inch) muffin-pan
cups, or line each with paper liner.
2.
Sift flour and cereal with sugar, baking
powder, and salt onto sheet of waxed paper.
3.
In medium bowl, using fork, beat egg,
banana with salad oil, Stir in milk mixture.
4.
Add flour mixture quickly stirring, with
fork, just until dry ingredients are moistened.
Do not beat. Batter will be
lumpy.
5.
Quickly dip batter into muffin-pan cups
filling not quite two thirds full.
6.
Top with almond vanilla cereal and
almond slices.
7.
Bake 20 to 25 minutes, or until golden.
8.
Loosen edge of each muffin with spatula;
turn out. Serve hot.
Photography by Shirley-Ann Pearman
Recipe
was taken from McCall CookBook, the chapter on “Muffins”, page 62 an edition of
between 1950 – 1960s.
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Tuesday, September 8, 2015
Peach Mango Pound Cake Made With Kool-Aid
PEACH MANGO POUND CAKE
Peach Mango Pound Cake
Ingredients
⅔ cup shortening
1½ cups sugar
⅔ cup Kool-Aid Peach Mango
(Take the ⅔ cup from 1 cup water
and 1 tablespoon Kool Aid drink mix)
(Take the ⅔ cup from 1 cup water
and 1 tablespoon Kool Aid drink mix)
1 teaspoon vanilla extract
2 cups flour
1 teaspoon salt
½ teaspoon double active baking powder
3 eggs
Method
1.
Cream shortening and sugar until light
and fluffy.
2.
Add drink and extract; blend.
3.
Stir in dry ingredients, to creamed
mixture. Beat until smooth.
4.
Add eggs one at a time and beat well
after each addition.
5.
Beat entire mixture well before pouring
into greased loaf pan.
6.
Bake at 300° oven for 1 hour and 25
minutes.
Peach
Mango Pound Cake was made and prepared by
Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe derived from this recipe herewith:-
Please note the following were substituted
accordingly in this recipe.
- Milk with Kool-Aid Peach Mango
- Lemon Extract
with Vanilla Extract
- Shortening
with Butter
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Subscribe to:
Posts (Atom)