Christmas Roll-Out Cookies

Christmas Roll-Out Cookies

Ingredients

1 cup butter

1 cup sugar

1 large egg

1 teaspoon vanilla

2 teaspoons baking powder

3 cups flour

Method

1.                  Preheat oven to 400°F.

2.                  In a large bowl, cream butter and sugar with an electric mixer.

3.                  Beat in egg and vanilla.

4.                  Mix baking powder and flour, add one cup at a time, mixing after each addition.  The dough will be very stiff; blend last flour in by hand (if dough becomes too stiff, add water, a teaspoon at a time).  Do not chill dough.

Note:  Dough can be tinted with icing Color.  Add small amounts until desired color is reached.

For chocolate cookies:  Stir in 3 ounces melted, unsweetened chocolate.  Divide dough into 2 balls.  On a floured surface, roll each ball into a circle approximately 12 inches in diameter and ⅛ in thick.  Dip cutters in flour before each use.  Bake cookies on an ungreased cookie sheet on top rack of oven to 6 – 7 minutes, or until cookies are lightly browned.  Makes 20 -24 average size cookies.

Christmas Roll-Out Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from “Wilton Cake Decorating Yearbook” yearbook 1997 on Cookie Recipes page 94. 

https://drive.google.com/file/d/0B5WnHuJ90rZZbmpnZkUwTzROTG8/view?usp=sharing

This document in its entirety is located here, with more photos:-
https://drive.google.com/file/d/0B5WnHuJ90rZZbmpnZkUwTzROTG8/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

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Busy-Day Cake

BUSY-DAY CAKE

Busy-Day Cake

Ingredients

1⅓ cups all-purpose flour

⅔ cup sugar

2 teaspoons baking powder

⅔ cup milk

¼ cup butter, softened

1 egg

1 teaspoon vanilla

3 cups assorted fresh berries

1 recipe Whipped Cream

Method

1.                  Preheat oven to 350°F.  Grease an 8 x 1½ – inch round cake pan; set the pan aside.

2.                  In a medium mixing bowl combine flour, sugar, and baking powder.  Add milk, butter, egg, and vanilla.  Beat with an electric mixer on low speed until combined.  Beat on medium speed for 1 minute.  Spread into the prepared pan.

3.                  Bake about 30 minutes or until a wooden toothpick inserted in center comes out clean.  Cool in pan on a wire rack about 30 minutes.  Serve warm with berries and, if desired, Whipped Cream.

Busy-Day Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes and Garden New Cook Book “14^th Edition”; the chapter on Cakes and Frostings; page 174.

Busy Day Cake

https://drive.google.com/file/d/0B5WnHuJ90rZZcWtqa2JIeXRtRU0/view?usp=sharing

Busy-Day Cup-Cake

https://drive.google.com/file/d/0B5WnHuJ90rZZNDduMHFCR0RBN3c/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Promoting And Advertising Amazon’s Products

 

 

Fruit Pound Cake

FRUIT POUND CAKE 

Fruit Pound Cake

Ingredients

¾ cup butter or margarine

½ teaspoon grated lemon peel

¾ cup sugar

1 teaspoon vanilla

3 eggs

1¼ cups sifted all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

¼ cup chopped mixed peel

¼ cup raisins

¼ cup walnuts

Method

1.                  Cream butter and peel; gradually add sugar, creaming till light, about 6 minutes at medium speed on electric mixer.

2.                  Add vanilla, then eggs, one at a time, beating well after each.

3.                  Sift together dry ingredients; stir in and alternate with fruit and nuts.

4.                  Grease bottom only of 9 x 5 x 3 – inch pan; turn in batter. 

5.                  Bake at 350° for 50 minutes or till done.  Cool in pan.

6.                  Sift confectioners’ sugar lightly on top.

Fruit Pound 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 “Yellow

Cakes”, page 68 of the Third Printing, 1970.

Fruit Pound Cake

https://drive.google.com/file/d/0B5WnHuJ90rZZajhLYm5kUF9fQlE/view?usp=sharing

This document in its entirety is located here, with more photos:-
https://drive.google.com/file/d/0B5WnHuJ90rZZajhLYm5kUF9fQlE/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Promoting And Advertising Amazon’s Products

 

 

Rum Fruit Pound Cake

RUM FRUIT POUND CAKE

Rum Fruit Pound Cake

Ingredients

¾ cup butter or margarine

½ teaspoon grated lemon peel

¾ cup sugar

1 teaspoon vanilla

3 eggs

1¼ cups sifted all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

¼ cup chopped mixed peel (soaked in Goslings Black Rum)

¼ cup raisins (soaked in Goslings Black Rum)

Method

1.                  Cream butter and peel; gradually add sugar, creaming till light, about 6 minutes at medium speed on electric mixer.

2.                  Add vanilla, then eggs, one at a time, beating well after each.

3.                  Sift together dry ingredients; stir in and alternate with fruit.

4.                  Grease bottom only of 9 x 5 x 3 – inch pan; turn in batter. 

5.                  Bake at 350° for 50 minutes or till done.  Cool in pan.

6.                  Sift confectioners’ sugar lightly on top.

Rum Fruit Pound 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 “Yellow

Cakes”, page 68 of the Third Printing, 1970.

Rum Fruit Pound Cake 

https://drive.google.com/file/d/0B5WnHuJ90rZZN2pONnBPR1B3Y0E/view?usp=sharing

This document in its entirety is located here, with more photos:-
https://drive.google.com/file/d/0B5WnHuJ90rZZN2pONnBPR1B3Y0E/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Promoting And Advertising Amazon’s Products

 

 

Photo Album Located Here For Pictures Of Meals

PHOTO ALBUM 

LOCATED HERE FOR PICTURES OF MEALS

https://plus.google.com/photos/109673162769286415486/albums/6101690045256027777

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Promoting And Advertising Amazon’s Products