Merry Christmas And A Happy New Year!

Merry Christmas And A Happy New Year!

Fruitcake Tea Bread

Pumpkin Tea Bread

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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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Dark Fruit Cake

DARK FRUIT CAKE 

DARK FRUIT CAKE RECIPE

This Dark Fruit Cake recipe was made back in 2012 by me, to which today I have revisited the blog posting and photos associated with the day of making the cake.   The blog posting of the recipe can be located herewith.  Click here

Here is a quote from the author of the Cookbook, The Fannie Farmer Cookbook Twelfth Edition “Every kitchen file should have a recipe for a distinguished dark fruit cake.  This is a good as any to be found.”

This cake could also be called Brandied Fruit Cake by “Soak two large pieces of cheesecloth in brandy.  Wrap each fruit cake in the cheesecloth, covering all sides, then wrap well in foil.  Moisten the cheesecloth with additional brandy every few days for about a week.  The brandy will flavor the cake and help preserve it too.”

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Gingerbread Cookies

GINGERBREAD COOKIES 

Gingerbread Cookies

Ingredients

1¼ cups all-purpose flour

¼ teaspoon baking soda

¼ teaspoon salt

½ teaspoons ginger

½ teaspoons cinnamon

¼ teaspoon cloves

¼ cup shortening

¼ cup sugar

¼ cup molasses

1 small egg beaten 

Method 

1.      Preheat oven to 375°F. 

2.      Thoroughly mix flour, soda, salt and spices. 

3.       Cream shortening and sugar, until light and fluffy.

4.      Add molasses and eggs; mix well. 

5.      Add dry ingredients gradually and mix well. 

6.      Turn mixture onto lightly floured surface.  Knead in remaining dry ingredients by hand.  Add a little more flour, if necessary, to make a firm dough.

7.      Roll out on a lightly floured surface to ¼ inch thickness for cut out cookies.

8.      Bake on ungreased cookie sheet.  Small and medium-sized cookies for 6-10 minutes, large cookies for 10-15 minutes.  

Gingerbread Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

For all photos on Gingerbread Cookies please click on the photos to this post here at Facebook.

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Hershey's Classic Milk Chocolate Chip Cookies

HERSHEY'S CLASSIC 

MILK CHOCOLATE CHIP COOKIES 

Hershey’s Classic Milk Chocolate Chip Cookies

Ingredients

½ cup butter, softened

¼ cup + 2 tablespoons sugar

¼ cup + 2 tablespoons brown sugar

½ teaspoon vanilla extract

1 egg

1 cup + 2 tablespoons flour

½ teaspoon baking soda

¼ teaspoon salt

1 cup Hershey’s Milk Chocolate Chips

½ cup chopped walnuts

Method

1.          Heat oven to 375°F.

2.          Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy.  Add eggs; beat well.  Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended.  Stir in chocolate chips and nuts, if desired.  Drop by teaspoons onto ungreased cookie sheet.

3.          Bake 8 to 10 minutes or until lightly browned.   Cool slightly; remove from cookie sheet to wire rack.  Cool completely.  Makes about 2 ½ dozen cookies. 

Pan Recipe:  Spread batter into greased jelly roll pan.  Bake at 375°F.  20 minutes or until lightly browned.  Cool completely in pan on wire rack.  Cut into bars.  About 24 bars.

Hershey’s Classic Milk Chocolate Chip Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

For all photos on Hershey’s Classic Milk Chocolate Chip Cookies please click on the photos to this post here at Facebook.

HERSHEY'S KITCHENS

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Pumpkin Cookies

PUMPKIN COOKIES

Pumpkin Cookies

Ingredients

1¼ cups all-purpose flour

¼ teaspoon baking soda

¼ teaspoon salt

½ teaspoons ginger

½ teaspoons cinnamon

¼ teaspoon cloves

¼ cup shortening

¼ cup sugar

¼ cup pumpkin

1 small egg beaten 

Method 

1.      Preheat oven to 375°F. 

2.      Thoroughly mix flour, soda, salt and spices. 

3.       Cream shortening and sugar, until light and fluffy.

4.      Add pumpkin and eggs; mix well. 

5.      Add dry ingredients gradually and mix well. 

6.      Turn mixture onto lightly floured surface.  Knead in remaining dry ingredients by hand.  Add a little more flour, if necessary, to make a firm dough.

7.      Roll out on a lightly floured surface to ¼ inch thickness for cut out cookies.

8.      Bake on ungreased cookie sheet.  Small and medium-sized cookies for 6-10 minutes, large cookies for 10-15 minutes.  

Pumpkin Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

For all photos on Pumpkin Cookies please click on the photos to this post here at Facebook.

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Chocolate And Peanuts

CHOCOLATE AND PEANUTS 

Chocolate And Peanuts

Ingredients

1/2 cup Hershey's Milk Chocolate Chips (melted)

1/4 cup Planters' Cocktail Peanuts

Pans:  Mini Cupcake Cups Pans

Method

Butter cupcake cups pans.  Spoon 1 tablespoon of melted chocolate; place some peanuts on top; add another tablespoon of melted chocolate on top of peanuts.  Allow to set or refrigerate to set.

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