Sausage Rolls - Patties

Sausage Rolls – Patties

Ingredients Plain Pastry 3 cups sifted all-purpose flour 1 teaspoon salt ½ cup butter or margarine ½ cup shortening 8 to 10 tablespoons cold water

Sausages 8 to 10 Sausages Seasons Garlic Salt Pepper Chives

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 peas.) 

3.                  Sprinkle 1 tablespoon water over part of mixture.  Gently toss with fork; push to side of bowl.  Repeat till all is moistened.   Form a ball.

4.                  In a separate bowl remove the skins of the sausages and mash with a fork; season with a little garlic salt, pepper and chives.

5.                  Divide dough into two and roll out one at a time to about ¼ inch thick. 

6.                  Cut into round circles with a cookie cutter of about 1 inch.

7.                  Take about 1 teaspoon of sausage and place in the center of  half of the rolled out dough of circles, then take the remaining circles and place on top of the sausage ones.  Water may be required to seal the bottom to the top.  Take a fork and press going around each. Repeat accordingly.  

8.                  Place on cookie sheet and bake at 375° for approximately 15 to 20 minutes.

9.                  Remove from oven and place on cooling rack.

10.              Serve accordingly warm or cold.  

Sausage Rolls - Patties were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe for Pastry was taken from Better Homes and Garden New CookBook, the chapter on “Pastry”, page 230 the Third Printing 1970.  The original recipe has, however, been altered a little in the case of butter and shortening.  The original recipe called for all shortening to which I used half of each butter/margarine and shortening.  

As for the sausage I used 8 “Drover” Irish Beef Sausages to which I removed the casing or skin and added a little additional seasonings. 

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Shirley-Ann Pearman

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Baking-Powder Biscuits - Buttermilk

Baking-Powder Biscuits – Buttermilk

Ingredients

2 cups sifted all-purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon salt

1/3 cup shortening

About ¾ cup buttermilk 

Method 

1.                  Preheat oven to 450°.  Sift flour with baking powder and salt into medium bowl.

2.                  Cut shortening into flour mixture, with a pastry blender or 2 knives (used scissors-fashion), until mixture resembles coarse cornmeal.

3.                  Make a well in the center.  Pour in 2/3 cup milk all at once.  Stir quickly round the bowl, with a fork.  If mixture seems dry, add a little more milk, to form dough just moist enough (but not wet) to leave side of bowl and from ball.

4.                  Turn out dough onto a lightly floured surface, to knead.  Gently pick up dough from side away from you; fold over toward you; press out lightly with palm of hand.  Give the dough a quarter turn.  Repeat ten times.

5.                  Gently roll out dough, from center, to ½ to ¾ inch thickness.

6.                  With floured 2 ½ inch biscuit cutter, cut straight down into dough, being careful not to twist cutter.

7.                  Place on ungreased cookie sheet; bake 12 to 15 minutes.

Biscuits were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from McCall CookBook, the chapter on “Quick Breads”, page 64 an edition of between 1950 – 1960s.   

PDF version of Baking-Powder Biscuits - Buttermilk

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Thank You!

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Shirley-Ann Pearman

shirleyannpearman@gmail.com 

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Raisin And Mixed Peel - Spice Cupcakes

Raisin and Mixed Peel -Spice Cupcakes

Ingredients

2 cups sifted all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon nutmeg

½ cup soft butter or margarine

1 cup light-brown sugar, firmly packed

1 egg

1 cup milk

½ cup seedless raisins

½ cup mixed peel (candied)

½ cup finely chopped nuts (optional) 

Optional:  Raisins and Mixed Peel had been soaking in a little black rum.  (Like Fruit Cake) 

Method

1.                  Preheat oven to 375°.  Grease and flour bottoms at 16 (2 ½ inch) cupcake cups.

2.                  Sift flour with soda, salt, cinnamon, cloves, and nutmeg; set aside.

3.                  In large bowl of electric mixer, at high speed, beat butter, sugar, and egg until light and fluffy.

4.                  At low, speed, beat in flour mixture (in fourths), alternately with milk (in thirds), beginning and ending with flour mixture.  Beat just until combined.

5.                  Stir in raisins, mixed peel and nuts.

6.                  Spoon batter evenly into prepared cupcake cups, filling two thirds full.

7.                  Bake about 25 minutes, or until surface springs back with gently pressed with fingertip.

8.                  Remove to wire rack; cool completely.  Serve plain, or frost as desired.  

Cupcake Butter Frosting  

Ingredients 

2 ½ to 3 cups sifted confectioners’ sugar

2 tablespoons soft butter or margarine

1 egg

1 teaspoon vanilla extract, or ½ teaspoon almond extract  

Method 

1.                  In medium bowl, with portable electric mixer at medium speed, or wooden spoon, beat 2½ cups sugar, butter, egg, and vanilla until smooth and easy to spread.  If frosting is too thin, gradually beat in more confectioners’ sugar.

2.                  Makes 1 cup- enough for 24 cupcakes. 

Cupcakes were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from McCall CookBook, the chapter on “Cupcakes and Other Finger Cakes”, page 139 an edition of between 1950 –1960s.  The original recipe had 1 cup of raisins, to which I only substituted to this particular recipe 1 cup of mixture of raisins and mixed peel to which I had soaking over the Christmas Season for Fruit Cakes. 

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Shirley-Ann Pearman

shirleyannpearman@gmail.com 

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Vanilla-Nut Icebox Cookies With Mixed Peel And Raisins

Vanilla-Nut Icebox Cookies With Mixed Peel And Raisins

Ingredients

2 cups sifted all-purpose flour

1½ teaspoons baking powder

½ teaspoon salt

⅔ cup soft butter or margarine

1 cup sugar

1 egg

1 teaspoon vanilla extract

½ cup finely chopped walnuts, pecans, or unsalted peanuts

½ cup of mixed peel and raisins (that had been soaking for Christmas Fruit Cake) 

Method

1.                  On sheet of waxed paper, sift flour with baking powder and salt; set aside.  In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat butter until light.  Gradually beat in sugar.  Add egg and vanilla; continue beating until very light and fluffy.

2.                  At low speed, beat in half the flour mixture; mix in rest, with hands, to form a stiff dough.  Add chopped nuts, mixed peel and raisins, mixing to combine well.

3.                  Turn out dough onto lightly floured surface.  Divide in half.  With hands, shape each half into a roll 7 inches long.  Wrap each roll in saran or foil.  Refrigerate until firm – about 8 hours, or overnight – before slicing and baking.  (Rolls of cookie dough may be stored in refrigerator as long as 10 days.  Slice and freshly bake as many as desired.)

4.                  Preheat oven to 375°F.  With sharp knife, cut as many ⅛ inch slices as desired for baking at one time.  Rewrap rest of roll; refrigerate.  Place slices, 2 inches apart, on ungreased cookie sheets.  Bake 8 to 10 minutes, or until lightly browned.  With spatula, lift cookies from cookie sheets to wire rack.  Let cool completely. Makes about 9 dozen in all. 

Cookies were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from McCall CookBook, the chapter on “Refrigerator Cookies”, page 180 an edition of between 1950 – 1960s.   

In addition, added to mixture was mixed peel and raisins that had been soaking for Christmas Fruit Cake.  The original recipe called for 1 cup of finely chopped walnuts, pecans or unsalted peanuts.  In this case I used ½ cup of pecans and ½ cup of the soaking fruit, which added a nice Christmas Fruit Cake flavour to the cookies. 

PDF version of Vanilla-Nut Icebox Cookies With Mixed Peel And Raisins  

PDF version of Vanilla-Nut Icebox Cookies

 Shopping Online

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UltraBake Parchment Paper Sheets - 12 × 16½

Wilton 2104-7778 Master Tip Set

Wilton Comfort Grip Cookie PressWilton Comfort Grip Cookie Press

Wilton Cookie Master Plus Cookie Press

Wilton Cookie Max Cookie Press

Wilton Cookie Pro Cookie Press: World's Best Cookie Press!

Wilton Cookie Pro Ultra II Cookie Press

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

Cookie Making Products

UltraBake Parchment Paper Sheets - 12 × 16½

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

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!

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Shirley-Ann Pearman

shirleyannpearman@gmail.com

Recipe Marketing

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Marketing Sites

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