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Loaf Pans

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Shirley-Ann Pearman

Recipe Marketing

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PDF Version of Plain Cake

Plain Cake

Plain Cake

Ingredients

1 cup butter or margarine

1 ½ cups sugar

6 eggs

2 cups flour

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon vanilla extract

1 teaspoon lemon extract

Method

1. Preheat the oven to 300°.

2. Grease and flour loaf pan or layer pans.

3. Cream butter until light and fluffy.

4. Gradually add sugar, beating well until fluffy.

5. Add eggs, one at a time, beating after each addition.

6. Add vanilla and lemon.

7. Blend or fold in sifted dry ingredients gradually.

8. Pour batter into prepared pan.

9. Bake in a 300° oven for approximately 1 hour or until a wooden pick inserted in center comes out clean.

10. Let cool in pan 10 minutes.

11. Remove from pan.

12. Let cool completely on a wire rack.

13. Optional – Icing, frost, garnish etc. to your choice or likings.

Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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Marketing Sites – Amazon’s Astores’ Directory Listing

Thank You!

Marketing Sites – Amazon’s Astores’ Directory Listing

Shirley-Ann Pearman

Recipe Marketing

Marketing Sites

Wednesday, December 14, 2011

Vanilla-Nut Icebox Cookies

Vanilla-Nut Icebox Cookies

Ingredients

2 cups sifted all-purpose flour

1½ teaspoons baking powder

½ teaspoon salt

⅔ cup soft butter or margarine

1 cup sugar

1 egg

1 teaspoon vanilla extract

1 cup finely chopped walnuts, pecans, or unsalted peanuts

Method

1. On sheet of waxed paper, sift flour with baking powder and salt; set aside. In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat butter until light. Gradually beat in sugar. Add egg and vanilla; continue beating until very light and fluffy.

2. At low speed, beat in half the flour mixture; mix in rest, with hands, to form a stiff dough. Add chopped nuts, mixing to combine well.

3. Turn out dough onto lightly floured surface. Divide in half. With hands, shape each half into a roll 7 inches long. Wrap each roll in saran or foil. Refrigerate until firm – about 8 hours, or overnight – before slicing and baking. (Rolls of cookie dough may be stored in refrigerator as long as 10 days. Slice and freshly bake as many as desired.)

4. Preheat oven to 375°F. With sharp knife, cut as many ⅛ inch slices as desired for baking at one time. Rewrap rest of roll; refrigerate. Place slices, 2 inches apart, on ungreased cookie sheets. Bake 8 to 10 minutes, or until lightly browned. With spatula, lift cookies from cookie sheets to wire rack. Let cool completely. Makes about 9 dozen in all.

Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Refrigerator Cookies”, page 180 an edition of between 1950 – 1960s.

PDF version of Vanilla-Nut Icebox Cookies

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Wilton 2104-7778 Master Tip Set

Wilton Comfort Grip Cookie Press

Wilton Cookie Master Plus Cookie Press

Wilton Cookie Max Cookie Press

Wilton Cookie Pro Cookie Press: World's Best Cookie Press!

Wilton Cookie Pro Ultra II Cookie Press

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

Cookie Making Products

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Marketing Sites – Amazon’s Astores’ Directory Listing

Thank You!

Marketing Sites – Amazon’s Astores’ Directory Listing

Shirley-Ann Pearman

Recipe Marketing

Marketing Sites

Brown-Sugar Icebox Cookies

Brown-Sugar Icebox Cookies

Ingredients

3 ½ cups sifted all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup soft butter or margarine

2 cups light-brown sugar firmly packed

2 eggs

1 teaspoon vanilla extract

1 cup finely chopped walnuts or pecans

Method

1. Sift flour with baking soda and salt; set aside

2. In large bowl of electric mixer at medium speed, beat butter until light. Gradually beat in sugar. Add eggs and vanilla; continue beating until very light and fluffy.

3. At low speed, beat in half the flour mixture until smooth. Mix in rest, with hands, to form a stiff dough. Add nuts, mixing to combine well.

4. Turn out dough onto lightly floured surface. Divide in thirds. With hands, shape each third into a roll 8 inches long.

5. Wrap each in saran or foil. Refrigerate until firm – about 8 hours, or overnight – before slicing and baking. (Rolls may be stored in refrigerator a week or 10 days. Bake fresh as desired.)

6. Preheat oven to 375° F. With sharp knife, cut as many ⅛ inch slices as desired for baking at one time. Rewrap rest of roll; refrigerate.

7. Place slices, 2 inches apart, on ungreased cookie sheets. Bake 7 to 10 minutes, or until lightly browned. Remove to wire rack; cool. Makes about 16 dozen in all.

Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Refrigerator Cookies”, page 181 an edition of between 1950 – 1960s.

PDF version of Brown-Sugar Icebox Cookies

Shopping Online

Baking Supplies Shop

Wilton 2104-7778 Master Tip Set

Wilton Comfort Grip Cookie Press

Wilton Cookie Master Plus Cookie Press

Wilton Cookie Max Cookie Press

Wilton Cookie Pro Cookie Press: World's Best Cookie Press!

Wilton Cookie Pro Ultra II Cookie Press

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

Cookie Making Products

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Marketing Sites – Amazon’s Astores’ Directory Listing

Thank You!

Marketing Sites – Amazon’s Astores’ Directory Listing

Shirley-Ann Pearman

Recipe Marketing

Marketing Sites