White Batter Bread

White Batter Bread

Ingredients

4½ cups All Purpose Flour

2 envelopes Fleischmann’s Rapid Rise Yeast

2 teaspoons salt

1½ cups water

¼ cup milk

½ cup sugar

3 tablespoons butter or margarine

Optional 2 eggs beaten

Method

1.                  Preheat oven to 375°.

2.                  Prepare and grease a 9 x 5 inch loaf pan.

3.                  Combine flour, salt and undissolved yeast in a large bowl.

4.                  Heat water, milk, sugar and butter until very warm (120° to 130° F). 

5.                  Gradually add to flour mixture as you are mixing, scraping bowl occasionally. (Optional: eggs should be added herewith)

6.                  Pour batter into loaf pan.

7.                  Cover and let rise until double in bulk for approximately 1 hour.

8.                  Bake in preheated oven of 375°.

9.                  Bake for approximately 45 minutes or until done.

10.              Remove from oven to cooling rack, allow to cool a few minutes.

11.              Butter the top and remove from pan.

White Batter Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from a portion of a Whole Wheat Batter Bread recipe from the package of Fleischmann’s Rapid Rise Yeast, all that was altered, changed or added was the flour and sugar

PDF Version of  Raisin Batter Bread     PDF Version of  White Batter Bread

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Shirley-Ann Pearman

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Valentine's Pound Cake With Buttercream Icing

HAPPYVALENTINE’S DAY

VALENTINE’S POUND CAKE WITH BUTTERCREAM  ICING

Pound Cake

Ingredients

⅔ cup shortening

1¼ sugar

⅔ cup milk

1 teaspoon lemon extract

2 cups sifted enriched flour

1 teaspoon salt

½ teaspoon double-action baking powder

3 eggs

Method

1.                  Preheat the oven to 300°.

2.                  Cream shortening and sugar until light and fluffy.

3.                  Add milk and extract; blend.

4.                  Sift dry ingredients, add to creamed mixture.

5.                  Beat until smooth.

6.                  Add eggs, one at a time and beat well after each addition.

7.                  Beat entire mixture well before pouring into floured greased loaf pan.

8.                  Bake for 1 hour and 25 minutes.

Buttercream Icing

1 cup solid vegetable shortening

1 cup butter or margarine

2 teaspoon Clear Vanilla Extract

8 cups sifted confectioners sugar

2 tablespoons milk 

Method

1.                  Cream butter and shortening with electric mixer. 

2.                  Add vanilla.

3.                  Gradually add sugar, one cup at a time, beating well on medium speed.

4.                  Scrape sides and bottom of bowl often.

5.                  When all sugar has been mixed in, icing will appear dry.

6.                  Add milk and beat at medium speed until light and fluffy.

7.                  Keep icing covered with a damp cloth until ready to use.

8.                  For best results, keep icing bowl in refrigerator when not in use.  Refrigerated in an airtight container, this icing can be stored 2 weeks.  Rewhip before using. 

Cake was made and decorated by  Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Cake Recipe was taken from Bake-King Pure Aluminum to which I have had for over 30 years. 

Icing Recipe was taken from Wilton Enterprises of their year books of over 30 years ago.  

Decorating of Cake: 

·         Top border – Wilton’s tip 22

·         Bottom border – Wilton’s tip 32

·         Star borders – Wilton’s tip 16

·         Flowers – Roses – Wilton’s tips 12 and 103; Ateco nail 7”

·         Icing Color – Concentrated Gel – Christmas Red

·         Pan Wilton’s 9” heart pan.

PDF version of Valentine’s Pound Cake With Buttercream Icing

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Marketing Sites – Amazon’s Astores’ Directory Listing 

Thank You!

Marketing Sites – Amazon’s Astores’ Directory Listing 

Shirley-Ann Pearman

shirleyannpearman@gmail.com 

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Quiche

Quiche

Ingredients

Plain Pastry

1½ cups sifted all-purpose flour

½ teaspoon salt

¼ cup butter or margarine

¼ cup shortening

4 to 5 tablespoons cold water  

Filling

3 beaten eggs

1½ cups milk

¼ cup onions

¼ teaspoon salt

¼ teaspoon pepper

1 ½ cups cheddar cheese

1 tablespoon all-purpose flour 

Optional:  Meats:  ¾ cup chopped cooked, ham, chicken, turkey, or crabmeat

Optional:  Cheese:  Swiss, Cheddar, Monerey Jack, or Havarti (6 ounces)

Optional:  Vegetables:  Brocolli, Spinach or Greens (Collard) etc. 

Method 

1.                  Sift flour and salt together.

2.                  Cut in shortening with pastry blender till pieces are the size of small peas.  (For extra tender pastry, cut in half the shortening till like cornmeal.  Cut in remaining till like peas.) 

3.                  Sprinkle 1 tablespoon water over part of mixture.  Gently toss with fork; push to side of bowl.  Repeat till all is moistened.   Form a ball.

4.                  Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions (picture 2).  Roll from center to edge till 1/8 inch thick.

5.                  Fit pastry into pie plate; trim ½ to 1 inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand.  Prick bottom and sides well with fork. 

6.                  Bake at 450° for 10 to 12 minutes or till golden.

7.                  Meanwhile, in bowl stir together eggs, milk, onions, salt, pepper, and nutmeg. 

8.                  Pour egg mixture into hot pastry shell.

9.                  Bake in 325° oven for 35 to 40 minutes or until knife inserted near center comes out clean.  Let stand 10 minutes before serving. 

Quiche was made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe for Pastry was taken from Better Homes and Garden New CookBook, the chapter on “Pastry”, page 230 the Third Printing 1970.  The original recipe has, however, been altered a little in the case of butter and shortening.  The original recipe called for all shortening to which I used half of each butter/margarine and shortening.  

Recipe for Quiche Filling was taken from Better Homes and Gardens All-Time Favorites, the chapter on “Main Dishes” page 33.  All-Time Favorites is a mini cookbook of all the time-honored recipes, taken from the 11 editions of the Better Homes and Gardens New Cook Book.

PDF Version of Quiche

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Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.   

Sales and discounts available daily on many products.  Rewards are available to shoppers as well. 

Amazon's Online Shopping

Thank You!

Marketing Sites – Amazon’s Astores’ Directory Listing 

Shirley-Ann Pearman

shirleyannpearman@gmail.com 

Recipe Marketing

http://recipemarketing.blogspot.com 

Marketing Sites

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