BANANA CAKE

 BANANA CAKE 

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BANANA CAKE 

Ingredients

¼ pound butter or ½ cup shortening or margarine

1½ cups sugar 

1 cup mashed banana (about 2 medium bananas)

2 eggs 

1 teaspoon vanilla 

2 cups cake flour or all purpose flour 

1 teaspoon baking soda

½ teaspoon salt

½ cup sour milk or sour cream (optional just milk of your choice)

Method

Preheat the oven to 350 degrees.  Butter and lightly flour a 9 inch square cake pan.  Cream the butter or shortening, slowly add the sugar, and beat until light.  Add the banana, eggs, and vanilla and beat well.  Mix the flour, baking soda, and salt, add to the first mixture , and blend.  Slowly add the sour milk or sour cream and beat until well blended.  Spread in the pan and bake for about 45 minutes, or until a toothpick comes out clean.  Cool in the pan for 5 minutes before turning out onto a rack.  Split the cake and fill with Banana Cream Filling and frost with Portsmouth Frosting.

Optional:  Bake in four mini loaf pans for 30 - 35 minutes or until the toothpick comes out clean.

Banana Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from The Fannie Farmer CookBook, the chapter on “Cakes”, page 626 of the Twelfth Edition. 

Banana Cake posting 

https://recipemarketing.blogspot.com/2013/05/banana-cake.html

Christmas Napkins blog posting posted today.

Christmas Napkins (sewingquiltingbyshirleyann.blogspot.com)

Homemade napkins made for the Christmas season from fabrics purchased at Amazon.

24 Pieces Christmas Cotton Fabric Christmas Fat Quarters Cotton Fabric Bundles 9.84 x 9.84 Inch Christmas Snowflake Print Squares Christmas Quilting Patchwork Fabric for Sewing Art Crafts

Scones

SCONES 

 

Scones

Ingredients

1 cups flour

2 teaspoons baking powder

3 tablespoon sugar

1/8 teaspoon salt

4 tablespoons butter

1 eggs, well beaten

1/4 cup cream - Optional Cream and Water

Optional:  Raisin, Cranberries, Walnuts

Optional:  Sprinkle sugar on top prior to oven

Method

1.                  Preheat the oven to 425°.

2.                  Lightly butter a cookie sheet.

3.                  Mix the flour, baking powder, sugar, and salt in a large bowl.  Work in the butter with your fingers or a pastry blender until the mixture resembles coarse meal.

4.                  Add the egg and cream and stir until blended. 

5.                  Turn out onto a lightly floured board and knead for about a minute.

6.                  Pat or roll the dough about ¾ inch thick and cut into wedges.  Optional:  Large spoonful on cookie sheet.

7.                  Place on the cookie sheet and bake for about 15 - 20 minutes or until golden brown. 

Scones were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

All photos located https://photos.app.goo.gl/fBDXkSErQ2GLvE116

Special K Breakfast Muffins

 SPECIAL K BREAKFAST MUFFINS

Special K Breakfast Muffins

Ingredients

1/4 cup crushed Special K Cereal Berries

3/4  cup all purpose flour 

1/4 cup sugar

2 teaspoons baking powder 

1/4 cup melted butter

1 egg (slightly beaten)

1 teaspoon vanilla 

1/2 - 1 cup milk (preference of consistency)

Method

Preheat oven to 350 degrees. 

Line or grease muffin cups. 

Combine all dry ingredients together.  Make a well in the center.  Add and stir in melted butter, egg, vanilla and milk.  (add milk gradually to you reach the consistency of your preference).  Pour into muffin cups about a quarter of a cup of batter in each cup.  Optional, sprinkle with a little sugar on top.

Bake in oven for approximately 20 to 30 minutes or until muffins are golden brown and cake tester comes out clean when placed in the center. 

Serve warm.  

Optional:  Butter, jams, jellies, honey etc. can be served with the muffins. 

Recipe by ShirleyAnn Pearman

Preparation, making and baking by ShirleyAnn Pearman 

Photography by ShirleyAnn Pearman