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Thursday, May 23, 2019
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
Mama's favorite cupcake recipe.
http://bit.ly/2JXVwIP (wpd)
http://bit.ly/2HtlmTi (pdf)
http://bit.ly/2JCSH0H (web)
http://bit.ly/2JXVwIP (wpd)
http://bit.ly/2HtlmTi (pdf)
http://bit.ly/2JCSH0H (web)
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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
Sugar Cookies - Dessert
http://bit.ly/2WgtMpf (wdp)
http://bit.ly/2VTUyES (pdf)
http://bit.ly/2YGYLZu (web)
Monday, May 20, 2019
Pumpkin Seeds Progressing
Pumpkin Seeds Progressing
Pictures - Photography
Pictures listed are by days of progressing.
Picture Album
Saturday, May 11, 2019
Tuesday, April 30, 2019
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Sunday, April 21, 2019
Wednesday, April 17, 2019
Hot Cross Buns Recipes
HOT CROSS BUNS
RECIPES
Document Files:-
http://bit.ly/2KPq5T5 (doc.)
http://bit.ly/2XnEBmC (pdf.)
Tuesday, April 16, 2019
Hot Cross Buns
HOT CROSS BUNS
Hot Cross Buns
Ingredients
1 cup flour
⅛ teaspoon salt
2 tablespoons sugar
½ teaspoon cinnamon
⅛ teaspoon allspice
⅛ teaspoon cloves
2 - 3 tablespoons raisins
1 teaspoon yeast (Fleischmann’s Rapid Rise Instant
Yeast)
2 tablespoons melted butter
1 small egg or two tablespoons egg (beaten)
2 tablespoons of warm water
2 tablespoons of warm milk
Method
1.
Combine flour,
salt, sugar, cinnamon, allspice and cloves.
Shake or sprinkle in dry yeast.
Add raisins.
2.
Make a well in
the center of the above ingredients and pour water, milk, butter, and beaten
egg. Mix all together.
3.
Knead on bread
board for about 5 to 10 minutes. Cover
and let rise until double in bulk.
4.
Punch down and knead
again; form and shape into buns size buns.
5.
Place in pan or
cookie sheet (greased).
6.
Cover and let
rise until double in bulk.
7.
Bake at 375°F
for 20 minutes. Yield 4 buns.
8.
Optional: Glaze and pipe on cross.
Glaze: 2 tablespoons icing sugar, little clear
vanilla and gradually add drops of milk to make glaze consistency. (Brush on)
Cross: 2 tablespoons icing sugar, little clear
vanilla and gradually add drops of milk to a thicker consistency then the
glaze. (Pipe on with Wilton tip 46)
Hot Cross Buns were made, prepared, baked and the photography done by Shirley-Ann Pearman
Hot Cross Buns
Recipehttp://bit.ly/2Gp150H (docs)
http://bit.ly/2XbQ8oQ (pdf)
http://bit.ly/2GdoL70 (web)
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