Icing Sugar Cakes

ICING SUGAR CAKES

Icing Sugar Cakes

Ingredients

¼ cup + 2 tablespoons butter

¼ cup + 2 tablespoons icing sugar

¾ cup flour

1 teaspoon baking powder

1 egg

⅛ teaspoon salt

1 teaspoon vanilla

Method

1.          Preheat oven to 350°.

2.          Prepare and grease cupcake pans.

3.          Sift flour, baking powder and salt; set aside.

4.          Cream butter and sugar. 

5.          Add egg.

6.          Add vanilla.

7.          Add dry ingredients.

8.          Scoop up batter about 2 tablespoons to fill half of a cupcake pans.

9.          Bake for approximately 15 minutes or until done and nicely brown.

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

11.       Cool completely and icing accordingly.  Store in an air tight container.

Recipe for frosting or Icing, please click here

Icing Sugar Cakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Photo album located here, please click here:

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Mini Icing Sugar Cakes

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Icing Sugar Cookies

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ICING SUGAR COOKIES 

Icing Sugar Cookies

Ingredients

¼ cup + 2 tablespoons butter

¼ cup + 2 tablespoons icing sugar

¾ cup flour

⅛ teaspoon salt

¼ teaspoon corn starch

1 teaspoons vanilla

Method

1.          Preheat oven to 350°.

2.          Prepare and grease cookie sheets.

3.          Sift flour, corn starch and salt; set aside.

4.          Cream butter and sugar.  Add vanilla.

5.          Add dry ingredients.

6.          Scoop up dough with a teaspoon, roll out in the palm of your hand into a ball, place on cookie sheet and press with a sugar coated bottom of a glass.

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

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

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

Icing Sugar Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Photo album located here, please click here:

PHOTO ALBUM

Icing Sugar Cookies

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Meals: Breakfast, Lunch And Dinner

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Banana Cake

BANANA CAKE

Banana Cake

Bananas

Ingredients

1 cup flour

1½ teaspoon baking powder

¼ teaspoon salt

¼ cup + 2 tablespoon butter

½ cup sugar

1 egg

¼ cup + 2 tablespoon milk

1 large banana (mashed)

½ teaspoon vanilla

Method

1.                 Measure flour, baking powder and salt and sift together. 

2.                 Cream butter, add sugar gradually and cream together until light and fluffy.

3.                  Add egg and beat well.

4.                  Add and fold in banana.

5.                 Add flour mixture, alternately with milk, beating well after each addition.  Add vanilla.

6.                 Turn batter into 6 inch bundt pan.  Bake in a moderate oven (350°) about 40 minutes.

7.                 Cool on cooling rack for approximately 20 minutes before removing from pan.

8.                 Frost or glaze optional.

Frosting:

Blend together 1 cup of icing sugar sifted; vanilla and 3 tablespoons milk, juice or water.  Add more milk, juice or water if needed to meet the desired consistency.     

Optional:  One Bowl Cake - Place all ingredients in the bowl and mix at medium speed for 5 minutes.

Banana Cake were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Photo album located here, please click here:

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Banana Cake 

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Banana Cupcake With Poppy Seeds

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Buns

BUNS

BUNS

Ingredients

1 cup all-purpose flour

⅛ teaspoon salt

2 tablespoons sugar

2 tablespoons butter

1 egg (beaten)

1⅛ teaspoon Fleishmann’s RapidRise Instant Yeast (1/8 oz)

¼ cup warm water

2 tablespoons warm water

2 tablespoons warm milk

Method

1.          Blend flour, sugar, and salt together.

2.          Add butter to dry ingredients; cut the butter into the flour mixture.

3.          Warm water for yeast, then add yeast and cover to rise for approximately 5 minutes.

4.          Warm milk.

5.          Warm water.

6.          Add all liquids and egg (optional) to the dry ingredients, until it all blends together.

7.          Take out of the bowl, place on a floured board and knead for approximately 10 minutes. (If dough appears to be wet continue kneading adding flour as you go to desired consistency)

8.          Cover and leave it to rise for approximately 1 hour.

9.          When risen punch down and loaf out into desired shapes and pans.

10.       Cover and leave to rise again for approximately 1 hour.

11.       Bake in a 400° and until golden brown; tap top for hollow sound to ensure bread is baked completely.

12.       Remove from oven and place on cooling rack to cool, brush with butter on top of buns.

13.       Remove from pans and cool completing before bagging.

Buns were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Photo album located here, please click here:

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Buns 

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Whole Wheat And Raisins Buns
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Whole Wheat And Raisin Buns Blog Posting
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Frugality in baking of making bread with 1 cup of flour instead of with 4 or 6 cups as most basic recipes consist of and half pack of yeast.   The portions are smaller, but the quality is quite the same as the 4 or 6 cups.   They are good for just quick breakfast, afternoon tea break, or just for dinner rolls.  Great for serving 2 people, singles or a family 4.  Wonderful for toaster oven bakers. 

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