Showing posts with label Family. Show all posts
Showing posts with label Family. Show all posts

Wednesday, September 4, 2019

On Board The Royal Caribbean's Symphony Of The Seas

RECIPE MARKETING
SHIRLEYANN PEARMAN
ON BOARD THE
ROYAL CARIBBEAN'S
SYMPHONY OF THE SEAS
AUGUST 2019 















ALL PHOTOS ARE LOCATED HERE 


Please note that all photos here have been taken by ShirleyAnn Pearman by her camera and mobile phone while on the ship. 

************

THANK YOU TO 
ROYAL CARIBBEAN 

THE CREW, STAFF AND EVERYONE ONE BOARD AND OFF BOARD WHO WORKED SO DILIGENTLY TO MAKE THE CRUISE AN ENJOYABLE WEEK!




Not a TripleClicks Member? Learn more about the many benefits HERE.




 Donations

Wednesday, May 22, 2019

Cupcakes

CUPCAKES
http://bit.ly/2kqFc99 pdf  advert.








Cupcakes

Ingredients

¼ cup + 2 tablespoons butter or margarine
½ cup sugar
1 small egg
½ teaspoon vanilla
½ teaspoon lemon
1 cup flour
¼ teaspoon salt
1½ teaspoon baking powder
3 tablespoons sour cream
3 tablespoons ginger beer

Method

1.          Preheat oven to 350°.
2.          Grease cupcake pans or line with cupcake wrappers.
3.          Cream butter and sugar together.
4.          Add egg and flavorings
5.          Blend in dry ingredients alternately with sour cream and ginger beer.
6.          Spoon ¼ cup of batter into each cupcake lined cup.
7.          Bake for 20 – 30 minutes or until golden brown.
8.          Optional: Icing, Frost and Sprinkle.


Cupcakes were made and prepared by Shirley-Ann Pearman from Mama’s favorite cupcake recipe.

Photography by Shirley-Ann Pearman

Photo album located here, please click here:


Mama's favorite cupcake recipe.

http://bit.ly/2JXVwIP (wpd)
http://bit.ly/2HtlmTi (pdf)
http://bit.ly/2JCSH0H (web)





 tripleclicks.com
Silicone Baking Cup / Cupcake Liners - 12 Vibrant Muffin Molds in Storage Container— $12.00 (Save 39%!)
I ABSOLUTELY LOVE THESE!!! THE COLORS ARE SO VIBRANT AND THEY LOOK PRETTY NO MATTER HOW I USE THEM. Pantry Elements Silicone Baking Cups are BPA Free, FDA Approved, eco-friendly non-stick bakeware. Our durable, heavy-duty cups feature our OptiBakeTM technology to ensure optimum baking performance Great versatility - use to brighten a...
I ABSOLUTELY LOVE THESE!!! THE COLORS ARE SO VIBRANT AND THEY LOOK PRETTY NO MATTER HOW I USE THEM. Pantry Elements Silicone Baking Cups are BPA Free, FDA Approved, eco-friendly non-stick bakeware. Our durable, heavy-duty cups feature our OptiBakeTM technology to ensure optimum baking performance Great versatility - use to brighten a child's bento lunch box to separate foods and snacks and make eating fun! Or make muffins, cupcakes, frozen treats, chocolate shell-lined desserts, breads and other baked goods. Great for a birthday and holiday party! Heat resistant to 475 F, freezer, microwave and top-rack dishwasher safe - Each set comes in six fun, vibrant colors (pink, orange, yellow, green, blue and purple), packaged in a durable, transparent storage container
12 USD InStock






 Donations

Tuesday, May 21, 2019

Sugar Cookies










Sugar Cookies

Ingredients

¼ cup butter
¼ cup Crisco
½ cup sugar
1 small egg
½ teaspoon vanilla
½ teaspoon lemon
1¼ cup flour
¼ teaspoon salt
¼ teaspoon baking soda

Method

1.          Preheat oven to 375°.
2.          Grease cookie sheets.
3.          Cream butter and sugar together.
4.          Add egg and flavorings
5.          Blend in dry ingredients.
6.          Roll in teaspoon size balls with the palm of your hand.
7.          Roll, toss or coat balls in sugar.
8.          Place on cookie sheet, two inches apart and press slightly with fork.
9.          Optional Sprinkle.
10.       Bake for 10 – 12 minutes or until golden brown.


Sugar Cookies were made and prepared by Shirley-Ann Pearman from Mama’s favorite sugar cookies recipe.

Photography by Shirley-Ann Pearman

Photo album located here, please click here:




Sugar Cookies - Dessert

http://bit.ly/2WgtMpf (wdp)
http://bit.ly/2VTUyES (pdf)
http://bit.ly/2YGYLZu (web)


 








 Donations

Wednesday, March 6, 2019

Thursday, December 13, 2018

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 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.

 sssssssss

Other Gingerbread Recipes:

sssssssss

 Donations

Subscribe