Tuesday, February 21, 2012

Orange Cookies



Orange Cookies
Ingredients
1 cup butter
1 cup vegetable shortening
2 cups sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon nutmeg
1 orange rind (approx. 2 teaspoons)
5 cups flour  

Method 

1.                  Preheat oven to 350°.
2.                  Prepare and grease cookie sheets.
3.                  Sift flour, baking soda, and nutmeg together; set aside.
4.                  Cream butter and sugar.
5.                  Add eggs,  vanilla and orange rind.
6.                  Add dry ingredients.
7.                  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 fork.
8.                  Bake for approximately 10 minutes or until done and nicely brown.
9.                  Remove immediately from baking sheet onto a wire rack.
10.              Cool completely and serve accordingly.  Store in an air tight container. 


Orange Cookies were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

This recipe originated from a recipe in which my mother (Betty Ming) made for many.


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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.


Thank You!
Shirley-Ann Pearman
Recipe Marketing
Marketing Sites

Orange Marmalade





Orange Marmalade
Ingredients
1 lb Seville or bitter oranges (3 medium-sized oranges)
2 Pints water (4½ cups water)
2 lb sugar (7 cups sugar) 

Method
1.                  Wash oranges thoroughly and put into a pan with the water.
2.                  Cover and simmer slowly for about 1½ hours or until a blunt wooden skewer will pierce the skin of the fruit easily.
3.                  Remove oranges from liquid, allow to cool, then cut up neatly.
4.                  Put pips into liquid and boil steadily for 10 minutes to extract the pectin from them, then remove and replace the cut up oranges.
5.                  Bring to the boil, then stir in the sugar, that has been warmed for a few minutes in the oven.
6.                  Continue stirring until sugar has dissolved, then bring to the boil and boil rapidly without stirring until setting point is reached. *
7.                  Start testing the marmalade after about 15 minutes.
8.                  Allow to cool slightly, stirring occasionally to prevent fruit rising.
9.                  Ladle into warmed jars and cover.  

*          How To Tell If Jam Has Reached Setting Point  

1.                  Test with a sugar thermometer; jam (If the correct recipe is used) sets at 220°F, 104-105° C.  Make sure the thermometer is registering correctly before use by putting it into boiling water, when it should register 212°F, 100°C. 

2.                  Put a little on to a cold saucer – allow jam to cool, then push with your finger or teaspoon.  If the jam has set it wrinkles.  

3.                  Stir the preserve round thoroughly with a wooden spoon, then allow jam to cool slightly on the spoon.  Hold the spoon over the preserving pan horizontally – if the jam has set it will hold a firm drop or flake on the edge of the spoon.  If it drops off into the pan it is not set.  Remember, though, you must wait and allow the jam to cool on the spoon. 

Orange Marmalade was made by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman.
Recipe was taken from “Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten” chapter on “Sweets”.  “1001 Orange Marmalade, No 1”
PDF Version of Orange Marmalade


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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. 

 

Thank You! 



Shirley-Ann Pearman

Recipe Marketing

Marketing Sites


Friday, February 17, 2012

Chocolate Clusters - Coconut



Chocolate Clusters - Coconut
Ingredients
1 package (6 oz) semisweet-chocolate pieces
¼ cup light corn syrup
1 cup raisins
1 cup salted peanuts  

Optional:  Red cinnamon candies Angelica  

Substitute:  Raisins and Peanuts with Coconut (2 cups)


Method 

1.                  In top of double boiler, combine chocolate pieces, corn syrup, and 1 tablespoon water.  Over hot, not boiling, water, heat until chocolate melts.  Remove from heat; divide in half.
2.                  Add coconut to the chocolate mixture.
3.                  Drop by teaspoonfuls onto cookie sheet covered with waxed paper.  Refrigerate, to harden chocolate slightly, 1 hour.

Optional

Remove from refrigerate and take each cluster; roll in your hand to make a ball; then roll in your desire choice of toppings.  

Chocolate Clusters - Coconut were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from McCall CookBook, the chapter on “Uncooked Candies”, page 202 an edition of between 1950 – 1960s. 










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