Quesadilla

 Quesadilla

Sharing of a homemade recipe of tortillas.

https://www.tasteofhome.com/recipes/homemade-tortillas/

However, these Quesadilla are made with store brought packages.

https://www.oldelpaso.com/products/restaurant-grande-shells-6-ct-21-oz

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Silicone Baking Mat Sheet, Set of 2 — $18.99 (Save 5%!)

2 non-stick silicone baking mats for easy and convenient baking No need for oil, cooking sprays, or parchment paper Oven-safe up to 480 degrees F Fits half-sheet size pans; easy to clean Each baking mat measures approximately 11.6x16.5 inches (LxW)

Raisin Scones

RAISIN SCONES

Raisin Scones

Ingredients

1 cups flour

2 teaspoons baking powder

3 tablespoon sugar

1/8 teaspoon salt

4 tablespoons butter

1 eggs, well beaten

1/4 cup cream - Optional Cream and Water

Optional:  Raisin, Cranberries, Walnuts

Optional:  Sprinkle sugar on top prior to oven

Method

1.                  Preheat the oven to 425°.

2.                  Lightly butter a cookie sheet.

3.                  Mix the flour, baking powder, sugar, and salt in a large bowl.  Work in the butter with your fingers or a pastry blender until the mixture resembles coarse meal.

4.                  Add the egg and cream and stir until blended. 

5.                  Turn out onto a lightly floured board and knead for about a minute.

6.                  Pat or roll the dough about ¾ inch thick and cut into wedges.  Optional:  Large spoonful on cookie sheet.

7.                  Place on the cookie sheet and bake for about 15 - 20 minutes or until golden brown. 

Scones were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

 

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Jiffy Blueberry Muffins

JIFFY BLUEBERRY

MUFFINS

 

Recipe located is on Jiffy Blueberry Muffins package.

Other blog postings:-

https://recipemarketing.blogspot.com/2019/10/jiffy-blueberry-muffins.html

https://recipemarketing.blogspot.com/2018/05/blueberry-muffins.html

Vanilla Wafers

V A N I L L A   W A F E R S

Vanilla Wafers

Ingredients

1/4 cup butter

1/4 cup shortening

1/3  cup sugar

1/2 teaspoon salt

1 teaspoon vanilla

1 egg

1 1/4 cups flour

Method

Cream butter, shortening, and sugar.  Add salt and vanilla.  Add egg, beat well.  Stir in flour; mix well.  Drop from teaspoon 2 inches apart on increased cookie sheet.  Flatten with floured glass.  Bake at 375 degrees for 8 to 10 minutes.  Remove immediately from pan.  Makes about 36.

Options: 

Insert a decorating tip into a decorating bag;  fill with batter and squeeze or pipe on cookie sheet 2 inches apart at desired sizes and designs.

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Rolling Pin HealthSmart 16" (total length) 8" Charcoal colored Granite with white Marble Handles. — $32.95 (Save 45%!)

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Rolling Pin HealthSmart 16" (total length) 8" Charcoal colored Granite with white Marble Handles.

Professional pastry chefs know that using a granite working surface can make all the difference when preparing food. When you use the HealthSmart™ Granite Rolling Pin in your home kitchen, you’ll see instant results in your cookie and pie crust dough. Measures 16” overall, with an 8” charcoal colored granite body and white marble handles. A welcome gift for the bride or mom! Gift box. This is the coolest rolling pin I have ever seen or used!! Goes great with the Granite Cutting board. Perfect for all those holiday cookies!

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Rachael Ray Cucina 4-Piece Bakeware Set, Latte Brown with Agave Blue Handle Grips

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Vanilla Cake

VANILLA CAKE

MARBLE (BLUE)

Vanilla Cake

Ingredients

6 tablespoons butter or margarine

1 1/2 eggs

1 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon 

3/4 cups + 2 tablespoons sugar

1 teaspoon vanilla

1/2 cup + 2 tablespoons milk

Method

1.                  Allow butter and eggs to stand at room temperature for 30 minutes.  Grease and flour 6 inch bundt baking pan; set aside in a bowl stir together flour, baking powder, and salt; set aside.

2.                   Preheat oven to 375°F.  In a mixing bowl beat butter with an electric mixer or medium to high speed for 30 seconds.  Gradually add sugar, beating until well combined.  Beat 2 minutes more.  Add eggs one at a time.  Beating well after each addition.  Beat in vanilla.  Alternately add flour mixture and milk, beating on low speed after each addition just until combined.  Spread batter into prepared pan(s).

3.                   Bake for 20 to 30 minutes or until a wooden toothpick inserted near center(s) comes out clean.  Cool cake layers in pans or wire racks for 10 minutes.  Remove layers from pans; cool thoroughly on racks.    Frost with desired frosting.

Optional:  Icing:  1 cup icing sugar, ¼ teaspoon vanilla, 1- 2 tablespoons cup water or milk.

Optional:  Marble with a few drops of food coloring in a portion of the batter and then marble.

Vanilla Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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