Ginger Bread Cupcakes

GINGER BREAD CUPCAKES

Ginger Bread Cupcakes

Ingredients

1 cup molasses

1½ cups brown sugar

3 cups flour

2 teaspoons baking soda

½ teaspoon salt

3 teaspoons ginger

2½ teaspoons cinnamon

2 eggs

⅔ cup vegetable oil

1 cup hot water

Method

1.                  Preheat oven to 350°.

2.                  Line cupcake pans accordingly and set aside

3.                  Cream together molasses and brown sugar, until creamy.

4.                  Add sparingly flour with all dry ingredients.

5.                  Add eggs one at a time.

6.                  Blend in oil and hot water.

7.                  Spoon approximately ¼ cup of batter into each cupcake cup.

8.                  Bake for 30 – 35 minutes.

9.                   Serve warm or let cool completely.

Ginger Bread Cupcakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe came from a group of family recipes.

https://drive.google.com/file/d/0B5WnHuJ90rZZV3A3NzJtMFY5S3M/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

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Chocolate Brownies - Fudge Brownies

CHOCOLATE BROWNIES

FUDGE BROWNIES

Fudge Brownies

Ingredients

½ cup butter or margarine

1 cup granulated sugar

1 teaspoon vanilla

2 eggs

2 1-ounce squares unsweetened chocolate, melted and cooled

½ cup sifted all-purpose flour

½ cup chopped walnuts

Method

1.                  Cream butter, sugar, and vanilla; beat in eggs. 

2.                  Blend in chocolate.

3.                  Stir in flour and nuts.

4.                  Bake in greased 8x8x2-inch pan in a slow oven (325°F) for 30 to 35 minutes.  Cool

5.                  Cut in 16 squares.

Rich, chewy brownies – great with milk.

Fudge Brownies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from “Better Homes And Gardens New CookBook, the chapter on “Bar Cookies”, page 151 of the Third Edition.

https://drive.google.com/file/d/0B5WnHuJ90rZZeHcwQVFaaW9ySGM/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

 

 

Peanut Butter Cookies - Bars

PEANUT BUTTER COOKIES - BARS

Peanut Butter Cookies - Bars

Ingredients

½ cup butter or margarine

½ cup peanut butter

½ cup granulated sugar

½ cup brown sugar

1 egg

½ teaspoon vanilla

1¼ cup sifted all-purpose flour

¾ teaspoon soda

¼ teaspoon salt

Method

1.                  Thoroughly cream butter, peanut butter, sugar, egg, and vanilla.

2.                  Sift together dry ingredients; blend into creamed mixture.

3.                  Shape in 1-inch balls; roll in granulated sugar.

4.                  Place 2 inches apart on ungreased cookie sheet.

5.                  Press 5 peanut halves atop each or crisscross with fork tines.

6.                  Bake at 375°F for 10 to 12 minutes.

7.                  Cool, slightly; remove from pan. 

8.                  Makes 4 dozen.

Peanut Butter Cookies – Bars were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from “Better Homes And Gardens New CookBook, the chapter on “Shaped Cookies”, page 145 of the Third Edition.

https://drive.google.com/file/d/0B5WnHuJ90rZZQnZJMnRzeTM2bEU/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

 

 

Chocolate-Chip Cookies

 CHOCOLATE-CHIP COOKIES

Chocolate-Chip Cookies

Ingredients

1 cup plus 2 tablespoons sifted all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

½ cup granulated sugar

¼ cup light-brown sugar, firmly packed

1 egg

1 teaspoon vanilla extract

½ cup soft butter or margarine

½ cup coarsely chopped walnuts or pecans

1 package (6 oz) semisweet chocolate pieces

Method

1.                  Preheat oven to 375°F.

2.                  In large bowl, sift flour with soda and salt.

3.                  Add sugars, egg, vanilla, and butter.  With wooden spoon, or portable electric mixer at medium speed, beat until smooth and well combined – about 1 minute.

4.                  Stir in nuts and chocolate pieces.

5.                  Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.

6.                  Bake 10 to 12 minutes, or until golden. 

7.                  Remove to wire rack; cool.

Chocolate Chip Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Drop Cookies”, page 170 an edition of between 1950 – 1960s.

https://drive.google.com/file/d/0B5WnHuJ90rZZQW5TdVpsbnJxZFU/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