Sunday, October 21, 2012

Apple Cake






Apple Cake

Ingredients

½ cup butter or margarine
½ cup shortening
1½ cups sugar
6 eggs
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 Medium size apples (1½ cups grated apples)
Food Coloring (optional)

Method

1.                  Preheat the oven to 300°.
2.                  Grease and flour loaf pan or layer pans.
3.                  Cream butter and shortening until light and fluffy.
4.                  Gradually add sugar, beating well until fluffy.
5.                  Add eggs, one at a time, beating after each addition.
6.                  Add vanilla and lemon.
7.                  Blend or fold in sifted dry ingredients gradually and alternately with grated apples.
8.                  Pour batter in prepared baking pan.
9.                  Bake in a 300° oven for approximately 1 hour or until a wooden pick inserted in center comes out clean.
10.              Let cool in pan 10 minutes.
11.              Remove from pan.
12.              Let cool completely on a wire rack.
13.              Optional – Icing, frost, garnish etc. to your choice or likings.




Apple Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was given to me by my Aunt Ida Spenser


Shopping Online




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Thank You!

Shirley-Ann Pearman

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Saturday, October 20, 2012

Peanut-Butter Drops




Peanut-Butter Drops

Ingredients

1½ cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ginger
½ teaspoon cloves
¾ cup shortening
¾ cup chunk-style peanut butter
1 cup light-brown sugar, firmly packed
2 eggs
2 tablespoons milk
1 cup salted Spanish peanuts


Method

1.                  Preheat oven to 375F.  Sift flour with soda, salt, ginger, cloves; set aside.
2.                  In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat shortening, peanut butter, and sugar until light and fluffy.
3.                  Add eggs and milk; beat until smooth.
4.                  Stir in flour mixture and peanuts until thoroughly combined.
5.                  Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
6.                  Bake 10 to 12 minutes, or until golden-brown.  Let stand 1 minute before removing from cookie sheets.  Remove to wire rack; cool.
7.                  Makes about 3 dozen.

Peanut-Butter Drops were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Drop Cookies”, page 172 an edition of between 1950 – 1960s. 





Shopping Online



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

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



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