Pumpkin Cakes

Pumpkin Cake

Makes 14 to 16 servings

Ingredients

1 cup butter or margarine

4 eggs

2 cups sugar

1 can (15 ounces) pumpkin

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon ground nutmeg

½ cup chopped nuts (optional) 

Method 

1.                  Grease a 10” tube baking pan; set aside.

2.                  Preheat oven to 350°.

3.                  In a large mixing bowl, cream butter and sugar, until light and fluffy.

4.                  Add eggs one at a time, beating well after each.

5.                  Sift, combine, add and stir in all dry ingredients.

6.                  Stir in chopped nuts.

7.                  Pour batter into greased tube baking pan accordingly.

8.                  Bake for approximately 1 hour or until a wooden pick inserted in the center comes out clean.

9.                  Cool in pan on a wire rack.

10.              Frost if you desire.  (optional) 

Cake was made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from a book “ideals Homemade Desserts” the chapter on Cakes page 5.  The original recipe was called Pumpkin Sheet Cake which instead of butter as I used was a cup of vegetable oil and there was no creaming method.   Reason for not using the original recipe at the time I did have any vegetable oil in stock.  (copy of original recipe herewith).

PDF version of the Pumpkin Cake.

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 Thank You! 

Shirley-Ann Pearman

shirleyannpearman@gmail.com

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Spritz Cookie Recipe

Spritz Cookie Recipe

Ingredients

1 ½ cups butter or margarine

1 cup granulated sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla

½ teaspoon almond extract

4 cups all-purpose flour

1 teaspoon baking powder

Method

1.                  Preheat oven to 400°.

2.                  Thoroughly cream butter and sugar.

3.                  Add egg, milk, vanilla, and almond extract; beat well.

4.                  Stir together flour and baking powder.

5.                  Gradually add to creamed mixture, mixing to make a smooth dough.  Do not chill.

6.                  Place dough into cookie press and press cookies onto ungreased cookie sheet.

7.                  Bake at 400° 6 to 8 minutes; remove cookies from sheet; cool on rack.

8.                  Makes 6 dozen cookies.

Cookies were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from Wilton Enterprises on the back of the box of purchase of their cookie press.  However, these particular cookies were not used with the Wilton Cookie Press, but, a few of them were done with Wilton’s decorating tips 22 and 32.

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UltraBake Parchment Paper Sheets - 12 × 16½

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

Amazon's Online Shopping 

Marketing Sites – Amazon’s Astores’ Directory Listing

Thank You! 

Shirley-Ann Pearman

shirleyannpearman@gmail.com 

Recipe Marketing

http://recipemarketing.blogspot.com 

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Comments:-
I have made these cookies several times over the years and have enjoyed making them each time.  They are very tasty and melt in your mouth.  They are great to work with when pressing. 
Here is a comment from Wilton on the back of the box.
"This recipe works very well with the cookie press.  The dough is not chilled and is easiest to use within two hours of preparation.  The dough can also be colored with food colors."

PDF Version of Spritz Cookie Recipe

Cream Cheese Rolls (Danishes)

Cream Cheese Rolls (Danishes)

Ingredients

Dough 1 (8 ounce) carton sour cream ½ cup sugar ½ cup butter or margarine 1 teaspoon salt 2 (1/2 ounce) envelopes active dry yeast ½ cup warm water (105° to 115°) 2 large eggs, lightly beaten 4 to 5 cups all-purpose flour	Cream Cheese Filling 2 (8 ounce) package cream cheese, softened ¾ cup sugar 1 large egg 2 teaspoons vanilla extract 1/8 teaspoon salt  *Beat all ingredients at medium speed with an electric mixer until blended.  Makes 2 ½ cups.
Glaze 2 cups sifted powdered sugar ¼ cup milk 2 teaspoons vanilla extract *Combine all ingredients.  Makes ¾ cup.

Method

1.                  Combine first 4 ingredients in a medium saucepan.

2.                  Cook over medium heat, stirring occasionally, until butter melts.  Let cool to 105° to 115°.

3.                  Combine yeast and warm water in a 2 cup liquid measuring cup, and let stand 5 minutes.

4.                  Combine sour cream mixture, yeast mixture, and eggs in a large bowl, stirring until blended.

5.                  Gradually stir in enough flour to make a soft dough.  (Dough will be sticky).

6.                  Cover and refrigerate 8 hours.

7.                  Divide dough into 4 equal portions.  Working with 1 portion at a time, turn dough out onto a floured surface, and knead 4 or 5 times.  Roll each into a 12 x 8 inch rectangle; spread with one fourth of *Cream Cheese Filling, leaving a ½ inch border around edges.  Roll up,  jellyroll fashion, beginning at long side.  Pinch seam to seal.  Cut into 1 inch slices; place slices 2 inches apart on a greased baking sheet.  Repeat procedure with remaining dough and filling.

8.                  Cover and let rise in a warm place (85°), free from drafts, 45 minutes to 1 hour or until doubled in bulk.

9.                  Bake at 375° for 15 to 20 minutes or until lightly browned.  Remove to wire racks, and drizzle with *Glaze.  Makes 4 dozen.

Rolls or Danishes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from America’s Best Baking Recipes (October 1996) page 28 and 29.

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Wilton Jelly Roll and Cookie Pans, 10 1/2 x 15 1/2 x 1 Inches Deep

UltraBake Parchment Paper Sheets - 12 × 16½ raBake Parchment Paper Sheets - 12 × 16½

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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

Marketing Sites – Amazon’s Astores’ Directory Listing 

Thank You! 

Shirley-Ann Pearman

shirleyannpearman@gmail.com 

Recipe Marketing

http://recipemarketing.blogspot.com

Marketing Sites

http://marketingsites-sp.net

 

Comment:-

Recipe was a wonderful recipe to work with and is very delicious.

By Shirley-Ann

Pdf version of Cream Cheese Rolls (Danishes)

Fruit And Nut Fudge

Fruit And Nut Fudge

Ingredients

1 cup milk

4 cups granulated sugar

½ cup margarine or butter

1 teaspoon vanilla essence

¼ cup raisins or sultanas

¼ cup almonds, coarsely chopped

Method

1.                  Mix the milk and sugar together and leave to stand for 1 hour.

2.                  Then cook very slowly until sugar dissolves.

3.                  Add the margarine or butter in small pieces and when melted bring the mixture to the boil.

4.                  Boil steadily until a temperature of 238°F, 115°C is reached or until a little of the mixture forms a soft ball when dropped into cold water, this will take about 1 hour. During cooking brush the inside of the pan with cold water to prevent graining; stirring frequently especially when nearing 238°F, 113°C, to prevent burning.

5.                  Remove from heat and add the vanilla essence, fruit and almonds.

6.                  Beat until the fudge is thick and creamy, then pour into a well greased tin. When cool and set cut into small squares.

Fudge prepared by Shirley-Ann Pearman

Photo taken by Shirley-Ann Pearman via webcam.

Recipe was taken from “Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten” chapter on “Sweets”. 

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Please note that this particular recipe has 1/4 cup each of raisins, coconut and walnuts.

Cherry And Nut Cookies

Cherry and Nut Cookies

Ingredients

½ cup butter

½ cup Crisco

1 cup sugar

1 egg

1 teaspoon vanilla

½ teaspoon baking soda

2 ½ cups flour

½ teaspoon nutmeg

½ teaspoon grated orange rind

4 oz package of red cherries (chopped)

½ cup walnuts (chopped)

Method

1.                  Preheat oven at 375°.

2.                  Cream butter and sugar.

3.                  Add egg and vanilla.

4.                  Add alternatively cherries, nuts and the dry ingredients.

5.                  Scoop up about a tablespoon size of dough and roll into a ball.

6.                  Place onto cookie sheet and press with a fork.

7.                  Bake at 375° for about 6 to 8 minutes.

8.                  Remove cookies from the cookie sheets and cool on a rack.  Cool completely before storing.

Cookies prepared by Shirley-Ann Pearman

Photo taken via webscam Shirley-Ann Pearman

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Festive Holiday Fruit Cake

Festive Holiday Fruit Cake

Makes 1 large or 2 small fruitcakes

Ingredients

1 ½ cups (12 oz) Paradise Old English Mix 1 ½ cups (12 oz) Pineapple Wedges (assorted colors) 1 8 oz Red Cherries 1 8 oz Green Cherries 1 cup dried apples, coarsely chopped 1 cup pitted dates, coarsely chopped 2 cups currants or dark raisins 1 cup slivered almonds

1 cup walnut halves 1 ¾ cups all-purpose flour ¾ cup granulated sugar ¾ cup packed light brown sugar ½ cup butter or margarine, softened 5 eggs 2 tablespoons dark molasses 1 teaspoon ground cinnamon ½ teaspoon baking soda

Method

1.                  Pour ½ cup bourbon or rum over combined fruits and nuts in large bowl, let stand 2 to 3 hours, stirring occasionally.

2.                  Measure remaining ingredients into large mixing bowl.

3.                  Beat at low speed until blended, beat at high speed 3 minutes, scraping bowl occasionally.

4.                  Stir in fruit mixture.

5.                  Spread mixture evenly in greased 12 cup fluted or angel cake pan, or 2 greased 6 cup fluted cake pans.

6.                  Press mixture firmly into pan.  Bake in preheated 250° oven until toothpick inserted in center of cake comes out clean 3 to 3 ½ hours completely.

7.                  Garnish with whole cherries, pineapple and nuts.

Peanut Butter And Milk Chocolate Chip Cookies

Peanut Butter And Milk Chocolate Chip Cookies

½ cup (1 stick) butter or margarine, softened
¾ cup sugar
1/3 cup Creamy Peanut Butter
1 egg
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 cups (11.5 oz package) Hershey Milk Chocolate Chips

Heat oven to 350 degrees.
Beat butter sugar and peanut butter in medium bowl until creamy.  Add egg and vanilla beat well.  Stir together flour, baking soda and salt, add to butter mixture, blending well.  Stir in milk chocolate chips.  Drop by rounded teaspoon onto ungreased cookie sheets.
Bake 12 to 14 minutes or until light golden around the edges.  Cool 1 minute on cookie sheet.  Remove to wire rack cool completely.  About 3 dozen cookies.


Recipe by Hershey’s Milk Chocolate Chips (Real Milk Chocolate)

Cookies baked by Shirley-Ann Pearman
Photo taken by Shirley-Ann Pearman