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Monday, November 17, 2014

Golden Chiffon Cake

GOLDEN CHIFFON CAKE

Golden Chiffon Cake

Ingredients

2¼ cups sifted cake flour

1½ cups sugar

3 teaspoons baking powder

1 teaspoon salt

* * *

½ cup salad oil

5 egg yolks

¾ cup water

1 teaspoon vanilla

2 teaspoons grated lemon peel

½ teaspoon cream of tartar

1 cup (8) egg whites

Method

1. Sift together first 4 ingredients into bowl; make well in center.

2. Add in order next 5 ingredients.

3. Beat till satin smooth.

4. Add cream of tartar to egg whites; beat till very stiff peak’s form.

5. Pour batter in thin fold in gently.

6. Bake in ungreased 10-inch tube pan in a slow oven (325°) for 1 hour and 10 minutes. Invert pan; cool.

7. Frost with Seven-minute Frosting (see page 84) tinted with a few drops yellow food coloring.

8. Sprinkle with yellow tinted coconut.

Golden Chiffon Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe was taken from Better Homes And Garden New CookBook, the chapter on “Angel, Sponge Cakes”, page 79 of the Third Printing, 1970.

This document in its entirety is located here, with more photos:-

Cake was made for Dwayne Jr.'s 20th Birthday. Happy Birthday DJ.

THANK YOU!

ShirleyAnn Pearman

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Orange Juice

orange JUICE

Oranges

Water

Nutri-Bullet

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

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Carrot Juice

CARROT JUICE

Carrots

Water

Nutri-Bullet

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Prepare for Thanksgiving with our selection of foods for appetizers, potatoes & gravy, sides, and desserts.

Tuesday, November 11, 2014

Thanksgiving Dinner And Desserts

Thanksgiving Dinner & Desserts

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

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Monday, November 10, 2014

Cinnamon Currant Coffee Rolls

Cinnamon Currant Coffee Rolls

Basic Sweet Dough

Ingredients

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

4 cups sifted all-purpose flour

½ teaspoon cinnamon

½ cup currants

Filling

¼ cup brown sugar

⅓ cup chopped nuts (optional)

⅓ cup currants

½ teaspoon cinnamon

¼ teaspoon nutmeg

Icing

¼ cup icing sugar

1 tablespoon milk

¼ teaspoon almond extract

Optional Tip

3 teaspoons of baking powder can be used along with the yeast.

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 yeast mixture to milk mixture.

5. Beat in flour, cinnamon and currants.

6. Mix well with a sift fingers, until a smooth elastic dough is formed.

7. Turn onto a lightly floured board and knead until the dough is of even texture.

8. Cover dough and let rise until double in size.

9. Punch down the risen dough and turn onto a lightly floured board.

10. Loaf as desired.

11. Cover and let rise.

12. Bake in a 375° oven for 25 minutes.

Cinnamon Currant 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 with Mrs. Rattery “Food and Nutrition” at Sandy’s Secondary School (High School) in 1979 on Basic Sweet Dough.

This document in its entirety is located here, with more photos:-

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing