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Holiday Season Cookies

HOLIDAY SEASON COOKIES

Holiday Season Cookies

Ingredients

½ cup butter

½ cup vegetable shortening

1 cups sugar

1 eggs

2 teaspoons vanilla

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon nutmeg

2 ½ - 3 cups flour

Optional: Sprinkles

Method

1. Preheat oven to 350°.

2. Prepare and grease cookie sheets.

3. Sift flour, baking soda, and nutmeg together; set aside.

4. Cream butter and sugar.

5. Add eggs and vanilla.

6. Add dry ingredients.

7. Divide dough in half and form into ball. Roll out to about ¼ inch thick and cut out with desired cookie cutter. Sprinkle with desired sprinkles.

8. Bake for approximately 10 minutes or until done and nicely brown.

9. Remove immediately from baking sheet onto a wire rack.

10. Cool completely and serve accordingly. Store in an air tight container.

Holiday Season Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe came from a group of family recipes.

THANK YOU!

ShirleyAnn Pearman

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Casual Turkey Dinner

CASUAL TURKEY DINNER

Boneless Breast Meat Turkey Roast
Brand by Butterball

Turkey Dinner was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

THANK YOU!

ShirleyAnn Pearman

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Friday, November 20, 2015

Bagels

BAGELS

Bagels

Ingredients

4 cups all-purpose flour

4 tablespoons sugar
1 teaspoon salt
1 envelope Fleischmann's® RapidRise Yeast

¼ cup warm water
1½ cups warm water (120 to 130º F)

Optional
1 egg white
1 tablespoon water

Optional:

1/4 cup Durkee® Poppy Seed
OR Durkee® Sesame Seed

Method

1. Combine flour, sugar and salt together in a large bowl.

2. Dissolve yeast in ¼ cup warm water with a sprinkle of sugar (1/8 teaspoon)

3. Add yeast mixture to flour mixture and then gradually add water until form a soft dough.

4. Knead for approximately 10 minutes or until smooth and elastic, adding additional flour as necessary.

5. Place in a greased bowl.

6. Cover and let rise in a warm place for approximately 30 to 60 minutes or until double in bulk.

7. Punch down dough and divide into 12 small balls. Push a finger through the middle of each ball creating a round hole about ½ inch in diameter.

8. Place on a lightly greased baking sheet.

9. Cover and let rise for 30 minutes.

10. Preheat oven to 375°.

11. Boil at least 2-inches of water in a large shallow pan. Lower heat and add a few bagels at a time. Simmer bagels in water for 2 to 3 minutes turning once. Remove from water and replace the bagels on the greased baking sheet.

12. Mix together egg white and a tablespoon of water. Brush the egg white wash over each bagel. Sprinkle poppy seeds or sesame seeds over the bagels.

13. Bake for 30 minutes.

Optional Variations:
Italian Herb Bagels: Add 2 teaspoons of Italian seasoning, and replace salt with onion salt.

Onion Bagels: Add 2 tablespoons of dehydrated minced onion, and replace salt with onion salt.

Bagels were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

THANK YOU!

ShirleyAnn Pearman

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