Cinnamon Coffee Cake

Cinnamon Coffee Cake

Ingredients

Pam Cooking Spray

1½ cups all purpose flour

2½ teaspoons baking powder

½ teaspoon salt

½ cup sugar

1 egg

¼ cup Pure Wesson Canola Oil

¾ cup milk

Cinnamon Crumb Topping:

⅓ cup all purpose flour

½ cup brown sugar

¼ cup butter, melted

1 teaspoon cinnamon

Method

1.                  Preheat oven to 375°.

2.                  Combine dry ingredients for cake.

3.                  Beat together egg.

4.                  Pure Wesson Canola Oil and milk, then add to dry.

5.                  Spray a 9” round pan with Pam.

6.                  Fill pan with cake batter and level off top with a spatula.

7.                  Mix together crumb topping ingredients and spread over top of cake. 

8.                  Take a knife or spatula and swirl through batter. 

9.                  Bake for 20-25 minutes.

Cinnamon Coffee Cake was made and prepared by Shirley-Ann Pearman.

In this particular cake, Pure Wesson vegetable oil was used instead of Pure Wesson canola oil.  The reason being, that I didn’t have any Pure Wesson canola oil, so instead I used the Pure Wesson vegetable oil.

Photography by Shirley-Ann Pearman

Recipe was received from a pamphlet by Butterfield &Vallis called “Start Your Day With Delicious Breakfast Treats And Pure Wesson Canola Oil”. 

PDF Version of Cinnamon Coffee Cake 

Shopping Online

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Anchor Butter New Zealand, Salted. Pack of 4.

ARGO Baking Powder - 60oz

Arm & Hammer Baking Soda, Pure 16 Oz (Pack of 6)

Crisco All-Vegetable Shortening, 6-Pound Cans (Pack of 2)

Crisco Baking Sticks All-Vegetable Shortening, 20-Ounce (Pack of 6)

Crisco Pure Vegetable Oil 48 oz (Pack of 9)

Crisco Shortening 16 oz. (3-Pack)

Davis Baking Powder, 8.1-Ounce (Pack of 6)

Diamond Baking Nuts Pecans Chopped, 8-Ounce Bags (Pack of 3)

Diamond Nuts Walnuts, Chopped, 8-Ounce Bags (Pack of 12)

Domino Confectioners Sugar 10-X Powdered Pure Cane Sugar(4 lb bag)

Domino Dark Brown Sugar 2LB (Pack Of 6)

Domino Light Brown Sugar 2 Lb - 3 Packs

Domino Premium Pure Cane Granulated Sugar with Easy Pour Recloseable Top 16 oz. (Pack of 6)

Domino Premium Pure Cane Sugar 5Lb Bag

Domino Sugar, Granulated, 64-Ounce Canisters (Pack of 6)

Domino Sugar, Confectioners, 32-Ounce Pouches (Pack of 12)

Gold Medal Flour - All Purpose 5lb

Gold Medal Flour 5Lbs (3-Pack)

Kerrygold Pure Irish Butter Foil 8.0 oz (pack of 20)

Mariani Sun Ripened Mixed Fruit No Sugar Added Dried Fruit 36 Ounce Value Bag McCormick Cinnamon, Ground, 18-Ounce Units (Pack of 3)

McCormick Cinnamon, Ground, 8.75-Ounce Unit (Pack of 6)

McCormick Gourmet Collection Ground Nutmeg, 1.81-Ounce Unit (Pack of 3)

McCormick Gourmet Collection Lemon Peel, 1.5-Ounce Unit (Pack of 3)

McCormick Ground Cinnamon, 2.37 oz (Pack of 6)

McCormick Ground Cinnamon, 4.12-Ounce Units (Pack of 6 )

McCormick Nutmeg, Ground, 16-Ounce Units (Pack of 2)

Pam Baking No-stick Cooking Spray 3pcs

Pam Original No-Stick Cooking Spray 100% natural Canola Oil (2 pack - 12oz each can)

Pure Wesson 100% Natural Vegetable Oil 24 Fl Oz ( Pack of 3)

Sun Maid California Pitted Prunes, 16-Ounce Canisters (Pack of 4)

Sun Maid California Raisins, 12-Ounce Pouches (Pack of 6)

Sun Maid Calimyrna Figs, 6-Ounce Bags (Pack of 6)

Sun Maid Cape Cod Cranberries, 6-Ounce Bags (Pack of 6)

Sun Maid Fruit Bits, 7-Ounce Bags (Pack of 6)

Sun Maid Mediterranean Apricots, 15-Ounce Canisters (Pack of 4)

Sun Maid Mixed Fruit, 7-Ounce Pouches (Pack of 6)

Sun Maid Mixed Jumbo Raisins, 12-Ounce Pouches (Pack of 5)

Sun Maid Natural California Raisins, 32-Ounce (Pack of 4)

Sun Maid Peaches, 6-Ounce Pouches (Pack of 6)

Sun Maid Pitted Dates, 8-Ounce Pouches (Pack of 5)

Sun Maid Raisins Canister 24 oz (Pack of 12)

Sun Maid Tropical Trio, 7-Ounce Bags (Pack of 6)

Sun Maid Washington Apples, 5-Ounce Pouches (Pack of 5)

Wesson Pure 100% Natural Canola Oil 48 oz (Pack of 2)

Wesson Vegetable Oil - 4 Pack

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Shirley-Ann Pearman

shirleyannpearman@gmail.com

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Chocolate And Meringue Pie

Chocolate And Meringue Pie

Pastry

Plain Pastry

For one single-crust pie or 4 to 6 tart shells

Ingredients

1½ cups sifted all-purpose flour

½ teaspoon salt

½ cup shortening

4 to 5 tablespoons cold water

Method

1.                  Sift flour and salt together.

2.                  Cut in shortening with pastry blender till pieces are the size of small peas. (For extra tender pastry, cut in half the shortening till like cornmeal.  Cut in remaining till like small peas.)

3.                  Sprinkle 1 tablespoon water over part of mixture.

4.                  Gently toss with fork.

5.                  Push to side of bowl.

6.                  Repeat till all is moistened.

7.                  Form into a ball. (For double-crust and lattice-top pies, divide dough for lower and upper crust and form into balls.)

8.                  Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions.

9.                  Roll from center to edge till 1/8 inch thick.

To bake single-crust pie shells:

Fit pastry into pie plate; trim ½ to 1 inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand.  Prick bottom and sides well with fork.  (If filling and crust are baked together, do not prick.)  Bake at 450° for 10 to 12 minutes or till golden.

Pie Filling

1.                  Mix contents of package (1 My-T-Fine Pudding & Pie Filling - Chocolate) with 2 cups milk.

2.                  Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil.  Remove from heat.  Pudding will thicken as it cools.

3.                  Pour into 8 or 9 inch baked pastry crust (not recommended for crumb crusts).  Top with meringue if desired.

Meringue Topping

1.                  Beat 2 egg whites and ¼ teaspoon cream of tartar until foamy.  Gradually beat in ¼ cup sugar, beating until soft peaks form.

2.                  Spread meringue over hot pie filling sealing well to crust.

3.                  Bake a 350° for 10 to 12 minutes or until light brown.  Cool to room temperature.  Refrigerate 3 to 4 hours.

Chocolate And Meringue Pie was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Pastry Recipe was taken from Better Homes and Gardens New CookBook, the chapter on “Pastry”, page 230 of the Third Printing 1970.

Pie Filling Recipe was taken from the box of My-T-Fine Pudding & Pie Filling – Chocolate.

Meringue Topping Recipe was taken from the box of My-T-Fine Pudding & Pie Filling – Lemon.

PDF Version of Chocolate And Meringue Pie

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Grocery Shop

Crisco All-Vegetable Shortening, 6-Pound Cans (Pack of 2)

Crisco Baking Sticks All-Vegetable Shortening, 20-Ounce (Pack of 6)

Crisco Shortening 16 oz. (3-Pack)

Domino Confectioners Sugar 10-X Powdered Pure Cane Sugar(4 lb bag)

Domino Premium Pure Cane Sugar 5Lb Bag

Domino Sugar, Confectioners, 32-Ounce Pouches (Pack of 12)

Farmer's Market Organic Sweet Potato Puree, 15-Ounce Cans (Pack of 12)

Gold Medal Flour - All Purpose 5lb

Gold Medal Flour 5Lbs (3-Pack)

Libbys 100% Pure Pumpkin, 15-Ounce Cans (Pack of 2)

McCormick 100% Organic Ginger, Ground, 1.5-Ounce Units (Pack of 3)

McCormick Gourmet Collection Ground Nutmeg, 1.81-Ounce Unit (Pack of 3)

McCormick Ground Cinnamon, 4.12-Ounce Units (Pack of 6 )

------------------------------------------------------------------------------------------------------------------

Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.  

Sales and discounts available daily on many products.  Rewards are available to shoppers as well.

Amazon's Online Shopping

Marketing Sites – Amazon’s Astores’ Directory Listing

Thank You!

Shirley-Ann Pearman

shirleyannpearman@gmail.com

Recipe Marketing

http://recipemarketing.blogspot.com

Marketing Sites

http://marketingsites-sp.net