Showing posts with label Muffins. Show all posts
Showing posts with label Muffins. Show all posts

Tuesday, October 20, 2015

Pumpkin Donuts



PUMPKIN DONUTS












Pumpkin Donuts

Ingredients

3 cups all-purpose flour
½ cup packed brown sugar
2 ½ teaspoons baking powder
1 ½ teaspoons pumpkin spice
½ teaspoon salt
¼ teaspoon baking soda
½ cup pumpkin pureé
2 eggs
¼ cup milk
¼ cup butter

Sugar Glaze
¼ cup sugar
¼ teaspoon Pumpkin spice
¼ teaspoon Cinnamon

Method
1.                  Prepare oil in frying pan or pot.
2.                  Sift flour, brown sugar, baking powder, pumpkin spice, salt, and baking soda together in a bowl, add pumpkin puree, eggs, milk and softened butter.  Beat mixture with an electric mixer on low speed until combined.
3.                  On lightly flour broad roll out dough and cut with donut cutter accordingly.
4.                  Arrange to fry until golden brown.
5.                  Drain on paper towel.
6.                  Coat with sugar glaze.

Pumpkin Donuts were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman



THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Sunday, August 16, 2015

Yeast And Quick Breads



THANK YOU!

ShirleyAnn Pearman
Recipe Marketing


 

Saturday, August 15, 2015

Breads - Recipe Marketing - Food And Beverages





THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Friday, July 17, 2015

McCall’s Best Nut Bread


McCALL’S BEST NUT BREAD












McCall’s Best Nut Bread

Ingredients

2½ cups sifted all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
1 teaspoon vanilla extract
¾ cup sugar
¼ cup butter or margarine melted, or salad oil
1¼ cups milk
1 cup finely chopped walnuts or pecans

Method
1.                  Preheat oven to 350F.  Grease a 9-by-5 by-3 inch loaf pan.
2.                  Sift flour with baking powder and salt.
3.                  In large bowl, combine egg, vanilla, sugar, and butter.  Using wooden spoon or portable electric mixer, beat until well blended.  Add milk, blending well.
4.                  Add flour mixture, beating until smooth.  Stir in nuts.
5.                  Pour batter into prepared pan; bake 60 to 65 minutes, or until cake tester inserted in center comes out clean.
6.                  Let cool in pan 10 minutes.  Remove from pan; cool completely on wire rack.  To serve cut into thin slices.

Variation:
Lemon-Prune Nut Bread:  Omit milk in Best Nut Bread recipe.  Combine ½ cup chopped, pitted, dried prunes with 1¼ cups boiling unsweetened prune juice; let cool.  Use in place of milk.  Add 1 tablespoon grated lemon peel along with nuts.  Bake as directed.


McCall’s Best Nut Bread was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Quick Breads – Tea Breads”, page 58 an edition of between 1950 – 1960s. 


As you can see this was baked in muffin pans instead of a loaf pan, so I have decided to call them “Muffin Lemon Prune Nut Bread”.  At the time of making this recipe it called for ½ cup of prunes, I only had ¼ cup of prunes and retained the milk in the recipe except for ¼ cup of milk and replaced it with ¼ cup of the boiling water to soak with the prunes. Everything else remained the same following the recipe.





THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Monday, June 15, 2015

Pumpkin Coffee Rolls

 PUMPKIN COFFEE ROLLS


















Pumpkin Coffee Rolls

Ingredients

Basic Sweet Dough

1 package yeast
½ cup lukewarm water
1 teaspoon sugar
1 cup milk
⅓ cup sugar
1 teaspoon salt
½ cup shortening
1 beaten egg
¾ cup pumpkin
4 cups sifted flour
Optional:  2 teaspoons baking powder

Cinnamon Filling
¼ cup brown sugar
⅛ teaspoon Mace

Melted Butter 

Optional:-
⅓ cup chopped nuts
⅓ cup raisins

 Optional:  Glace
¼ cup icing sugar
1 tablespoon milk
¼ teaspoon almond extract 

Method

1.                  Sprinkle yeast and sugar into lukewarm water and let it stand for 10 minutes.
2.                  Pour milk, sugar, salt and shortening in a bowl.
3.                  Add egg.
4.                  Add pumpkin.
5.                  Add yeast mixture to milk mixture.
6.                  Beat in flour.
7.                  Mix well with a sift fingers, until a smooth elastic dough is formed.
8.                  Turn onto a lightly floured board and knead until the dough is of even texture.
9.                  Cover dough and let rise until double in size.
10.              Punch down the risen dough and turn onto a lightly floured board.
11.              Roll out half of dough into a 15-by-7-inch rectangle (other half in refrigerator).  Place in lightly greased 15-by-10-by1-inch jelly-roll pan.
12.              Down 2 long sides, make parallel cuts 2½ inches long and ¾ inch apart.  Spread uncut portion with melted butter and sprinkle with cinnamon filling.
13.              Combine 1 egg with 1 tablespoon water, for egg wash.
14.              Cover and let rise.
15.              Bake in a 375° oven for 25 minutes.
16.              Optional Glace.

Pumpkin Coffee Rolls was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was received from one of my educational cookery classes “Food and Nutrition” at Sandy’s Secondary School (High School) in 1979 on Basic Sweet Dough.



THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 
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