Wednesday, May 22, 2019

Cupcakes

CUPCAKES
http://bit.ly/2kqFc99 pdf  advert.








Cupcakes

Ingredients

¼ cup + 2 tablespoons butter or margarine
½ cup sugar
1 small egg
½ teaspoon vanilla
½ teaspoon lemon
1 cup flour
¼ teaspoon salt
1½ teaspoon baking powder
3 tablespoons sour cream
3 tablespoons ginger beer

Method

1.          Preheat oven to 350°.
2.          Grease cupcake pans or line with cupcake wrappers.
3.          Cream butter and sugar together.
4.          Add egg and flavorings
5.          Blend in dry ingredients alternately with sour cream and ginger beer.
6.          Spoon ¼ cup of batter into each cupcake lined cup.
7.          Bake for 20 – 30 minutes or until golden brown.
8.          Optional: Icing, Frost and Sprinkle.


Cupcakes were made and prepared by Shirley-Ann Pearman from Mama’s favorite cupcake recipe.

Photography by Shirley-Ann Pearman

Photo album located here, please click here:


Mama's favorite cupcake recipe.

http://bit.ly/2JXVwIP (wpd)
http://bit.ly/2HtlmTi (pdf)
http://bit.ly/2JCSH0H (web)





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12 USD InStock






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Tuesday, May 21, 2019

Sugar Cookies










Sugar Cookies

Ingredients

¼ cup butter
¼ cup Crisco
½ cup sugar
1 small egg
½ teaspoon vanilla
½ teaspoon lemon
1¼ cup flour
¼ teaspoon salt
¼ teaspoon baking soda

Method

1.          Preheat oven to 375°.
2.          Grease cookie sheets.
3.          Cream butter and sugar together.
4.          Add egg and flavorings
5.          Blend in dry ingredients.
6.          Roll in teaspoon size balls with the palm of your hand.
7.          Roll, toss or coat balls in sugar.
8.          Place on cookie sheet, two inches apart and press slightly with fork.
9.          Optional Sprinkle.
10.       Bake for 10 – 12 minutes or until golden brown.


Sugar Cookies were made and prepared by Shirley-Ann Pearman from Mama’s favorite sugar cookies recipe.

Photography by Shirley-Ann Pearman

Photo album located here, please click here:




Sugar Cookies - Dessert

http://bit.ly/2WgtMpf (wdp)
http://bit.ly/2VTUyES (pdf)
http://bit.ly/2YGYLZu (web)


 








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Tuesday, April 30, 2019

Special Featured Kitchenware Products

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 Donations

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Tuesday, April 16, 2019

Hot Cross Buns

HOT CROSS BUNS















Hot Cross Buns

Ingredients

1 cup flour
⅛ teaspoon salt
2 tablespoons sugar
½ teaspoon cinnamon
⅛ teaspoon allspice
⅛ teaspoon cloves
2 - 3 tablespoons raisins
1 teaspoon yeast (Fleischmann’s Rapid Rise Instant Yeast)
2 tablespoons melted butter
1 small egg or two tablespoons egg (beaten)
2 tablespoons of warm water
2 tablespoons of warm milk

Method 

1.                         Combine flour, salt, sugar, cinnamon, allspice and cloves.  Shake or sprinkle in dry yeast.   Add raisins.  
2.                         Make a well in the center of the above ingredients and pour water, milk, butter, and beaten egg.  Mix all together.
3.                         Knead on bread board for about 5 to 10 minutes.  Cover and let rise until double in bulk.
4.                         Punch down and knead again; form and shape into buns size buns.
5.                         Place in pan or cookie sheet (greased).
6.                         Cover and let rise until double in bulk.
7.                         Bake at 375°F for 20 minutes.  Yield 4 buns.
8.                         Optional:  Glaze and pipe on cross.                

Glaze:  2 tablespoons icing sugar, little clear vanilla and gradually add drops of milk to make glaze consistency.  (Brush on)

Cross:  2 tablespoons icing sugar, little clear vanilla and gradually add drops of milk to a thicker consistency then the glaze. (Pipe on with Wilton tip 46)

Hot Cross Buns were made, prepared, baked and the photography done by Shirley-Ann Pearman  


Photo album located here, please click here:



Hot Cross Buns
Recipe
http://bit.ly/2Gp150H (docs)
http://bit.ly/2XbQ8oQ (pdf)
http://bit.ly/2GdoL70 (web)









 Donations

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