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Wednesday, January 14, 2015

Sweet Oat Rolls

SWEET OAT ROLLS

Sweet Oat Rolls

Ingredients

¾ cup warm milk

¼ cup sugar

1 teaspoon salt

4 tablespoons soft butter

2 eggs

1 package dry yeast

1¾ cups white flour

¾ cups oats

Method

1. Mix the milk, sugar, salt, butter and eggs in a large bowl and let cool to lukewarm.

2. Stir the yeast into ¼ cup warm water and let it stand for 5 minutes to dissolve.

3. Add the dissolved yeast to the first mixture, beat thoroughly, and add 1½ cups of the flour mixture (flour and oats), beating well.

4. Cover and let rise in a warm place for about 1 hour.

5. Add the remaining cup of flour mixture and blend in well, adding more flour if necessary to make the dough firm enough to handle.

6. Knead until smooth and elastic.

7. Put the dough in a buttered bowl, cover, and let rise until almost double in bulk.

8. Punch down, shape into rolls and let rise about 1 hour.

9. Preheat oven to 400°F.

10. Bake rolls for 15 – 20 minutes.

Sweet Oat Rolls were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from The Fannie Farmer CookBook, the chapter on “Yeast Breads”, page 581 of the Twelfth Edition.

Quote with recipe “These rolls are made from a dependable, basic sweet dough, good for buns and coffee cakes. The texture is fine, rather dense, and rich. Doughs like this, enriched with eggs, milk, butter, and more sugar than usual, do not rise as rapidly as plainer doughs.”

Sweet Rolls

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

https://drive.google.com/file/d/0B5WnHuJ90rZZN1ZIS0NNeUZvQUU/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

BAKING POWDER BISCUITS WITH MIXED PEEL

Baking Powder Biscuits With Mixed Peel

Baking Powder Biscuits With Mixed Peel

Ingredients

2 cups flour

3 teaspoon baking powder

½ teaspoon salt

1½ teaspoon sugar

4 tablespoons shortening

1 egg mixed with ½ cup milk

½ cup mixed peel

Method

1. Mix flour, baking powder, salt and shortening together.

2. Add in mixed peel.

3. Add milk and egg – mixture should be stiff.

4. Roll out and cut in to biscuits.

5. Makes 12 biscuits.

6. Bake at 400° for 10 minutes.

To make cheese biscuits add ½ cup grated cheese to dry ingredients.

Baking Powder Biscuits With Mixed Peel were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from The Bermuda Cook Book by Cecille C. Snaith-Simmons, the chapter on “Biscuits, Cookies and Candy”, page 84.

Note: Butter was used instead of shortening; and cream and water was used instead of milk.

https://drive.google.com/file/d/0B5WnHuJ90rZZandBU3ZvZkdOQUE/view?usp=sharing

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

https://drive.google.com/file/d/0B5WnHuJ90rZZandBU3ZvZkdOQUE/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

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

Tuesday, January 13, 2015

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.

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

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