Cinnamon Rolls

Cinnamon Rolls

Ingredients 2 ¼ cups flour 1 package yeast ¼ cup warm water ½ teaspoon sugar ¼ cup milk 2 tablespoons butter or margarine ¼ cup sugar ½ teaspoon salt 1 beaten egg

Filling 2 tablespoon butter or margarine 4 tablespoon raisins 1 teaspoon cinnamon 2 tablespoons sugar

Method

1.                  Put oven on low; put flour in bowl and put in oven to warm.

2.                  Dissolve ½ teaspoon sugar in warm water, sprinkle on yeast and leave to sponge.

3.                  Put sugar, salt and margarine in a bowl.  Scald milk and pour over margarine; stir until margarine has melted.

4.                  Add beaten egg to mixture.

5.                  Whisk yeast with a fork and add to mixture.

6.                  Turn dough onto a floured table and knead for 5 minutes.

7.                  Return to bowl, oil and cover with saran wrap and put in a warm oven to double in size.

8.                  Turn onto floured table and knead again until smooth.

9.                  IF TIME IS SHORT LEAVE OUT STEPS 8 AND 9.

10.              Roll dough into a rectangle approximately 10 by 14 inches.

11.              Spread dough with margarine.  Mix sugar, cinnamon and raisins and sprinkle on top.  Roll up tightly, like a jelly roll.

12.              Cut into slices about 1 ½ inches thick.  Place cut side up in a greased 7 x 11 baking pan.

13.              Put to prove until double in size.

14.              Bake at 375 for approximately 20 minutes until nicely browned.

15.              Brush with a glaze made with 1 tablespoon milk and 1 tablespoon sugar. 

Cinnamon Rolls were made and prepared by Shirley-Ann Pearman.   

Photography by Shirley-Ann Pearman  

Recipe belonged to my daughter Dwaynisha Pearman from her high school education class Food and Nutrient at Warwick Academy.

PDF Version of Cinnamon Rolls.

Shopping Online

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UltraBake Parchment Paper Sheets - 12 × 16½

Wilton Jelly Roll and Cookie Pans, 10 1/2 x 15 1/2 x 1 Inches Deep

Baking Pans 13 x 9 inchUltraBake Parchment Paper Sheets - 12 × 16½

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Shirley-Ann Pearman

shirleyannpearman@gmail.com

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Chocolate Nut Bars

Chocolate Nut Bars

Ingredients

½ cup (1 stick) butter

½ cup sugar

1 cup cashews or peanuts

1¼ cups unsifted flour

1 (14-ounce) can Condensed Milk (NOT evaporated milk)

2 tablespoons butter

2 teaspoons vanilla extract

1 cup (6 ounces) milk chocolate chips

Method  

1                    Preheat oven to 350°. 

2                    With mixer, beat ½ cup butter and sugar in medium-sized bowl.

3                    Finely chop ¼ cup of the cashews.

4                    Stir chopped cashews and flour into beaten mixture.

5                    Press on bottom of 13 x 9 inch baking pan.

6                    Bake 12 minutes.

7                    Coarsely chop remaining cashews; set aside.

8                    In heavy saucepan; heat Condensed milk and 2 tablespoons butter over medium heat until bubbly, stirring constantly.

9                    Cook and stir 5 minutes more.   (Mixture will thicken and become smooth.) 

10                Remove from heat.  Stir in vanilla. 

11                Carefully spoon over baked layer; bake 10 to 12 minutes or until golden.

12                Immediately sprinkle with chocolate chips.  Let stand 2 minutes; spread chocolate evenly over top. 

13                Sprinkle with coarsely chopped cashews. 

14                Cool; chill to set up chocolate. 

15                Cut into bars.  Store leftovers covered in refrigerator.

16                Makes about 36 bars. 

Chocolate Nut Bars were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from an Eagle Brand – Best-Loved Desserts by Better Your Home Series booklet section or chapter Gifts from the Heart pages 84 and 85.

Hershey Milk Chocolate Chips were used in this recipe.

PDF Version of Chocolate Nut Bars

Shopping Online

Baking Supplies Shop

UltraBake Parchment Paper Sheets - 12 × 16½

Wilton Baking Pan 13 x 9 ltraBake Parchment Paper Sheets - 12 × 16½

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Shirley-Ann Pearman

shirleyannpearman@gmail.com

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Pumpkin Pie Bars

Pumpkin Pie Bars

Makes 2 dozen bars

Ingredients

1 ½ cups plus 1 tablespoon all-purpose flour, divided

1 cup finely chopped nuts

½ cup sugar

½ cup firmly packed brown sugar

2 teaspoons ground cinnamon, divided

¼ cup butter or margarine

1 (15 ounce) can pumpkin (2 cups)

1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)

2 eggs, beaten

½ teaspoon ground allspice

¼ teaspoon salt  

Method 

1.                  Preheat oven to 375°F. 

2.                  In medium bowl, combine 1 ½ cups flour, nuts, sugar, and 1 teaspoon cinnamon.

3.                  Add butter; mix until crumbly.

4.                  Reserve 1 ¼ cups of the mixture.  Pat remaining mixture on bottom of ungreased 13 x 9 inch baking pan.

5.                  In large bowl, combine pumpkin, condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt; mix well. 

6.                  Pour evenly over crust.

7.                  Mix reserved crumbs with remaining 1 tablespoon flour.

8.                  Sprinkle over pumpkin mixture.

9.                  Bake 30 to 35 minutes or until set.

10.              Cool 10 minutes.

11.              Serve warm.

12.              Store leftovers covered in refrigerator.  

The bars were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from the book “Easy Home Cooking” “Thanksgiving Recipes” page 68 of the November 2005 issue.  

PDF Version of Pumpkin Pie Bars

Shopping Online

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Baking Pans 13 x 9 inch

Condensed Milks traBake Parchment Paper Sheets - 12 × 16½

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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 

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Pumpkin Cakes

Pumpkin Cake

Makes 14 to 16 servings

Ingredients

1 cup butter or margarine

4 eggs

2 cups sugar

1 can (15 ounces) pumpkin

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon ground nutmeg

½ cup chopped nuts (optional) 

Method 

1.                  Grease a 10” tube baking pan; set aside.

2.                  Preheat oven to 350°.

3.                  In a large mixing bowl, cream butter and sugar, until light and fluffy.

4.                  Add eggs one at a time, beating well after each.

5.                  Sift, combine, add and stir in all dry ingredients.

6.                  Stir in chopped nuts.

7.                  Pour batter into greased tube baking pan accordingly.

8.                  Bake for approximately 1 hour or until a wooden pick inserted in the center comes out clean.

9.                  Cool in pan on a wire rack.

10.              Frost if you desire.  (optional) 

Cake was made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from a book “ideals Homemade Desserts” the chapter on Cakes page 5.  The original recipe was called Pumpkin Sheet Cake which instead of butter as I used was a cup of vegetable oil and there was no creaming method.   Reason for not using the original recipe at the time I did have any vegetable oil in stock.  (copy of original recipe herewith).

PDF version of the Pumpkin Cake.

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Bundt Pans

Nordic Ware Platinum Collection Anniversary Bundt Pan c Ware Platinum Collection Anniversary Bundt Pan

Nordic Ware Deluxe Bundt Cake Keeper UltraBake Parchment Paper Sheets - 12 × 16½

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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