Recipe Marketing Blog: Recipe Marketing : Vanilla Wafers

Recipe Marketing Blog: Recipe Marketing : Vanilla Wafers: Recipe Marketing : Vanilla Wafers : V A N I L L A   W A F E R S Vanilla Wafers Ingredients 1/4 cup butter 1/4 cup shortening 1/3  cup su...

Recipe at 

https://recipemarketing.blogspot.com/2021/08/vanilla-wafers.html

Sugar Cookies

Sugar Cookies 

With 

Raisins - Cranberries And Walnuts - Sprinkles

Sugar Cookies

Ingredients

½ cup sugar

½ cup butter

1 egg

1½ cups flour

½ teaspoon baking powder

¼ teaspoon vanilla

¼ teaspoon salt

Method

1.                  Heat oven to 375°.

2.                  Cream butter and sugar – add egg.  Mix well.

3.                  Add flour, baking powder, vanilla and salt.

4.                  Roll into marbles.  Place on a lightly greased cookie sheet.  Press flat with the sugared bottom of a glass.

5.                  Bake for 10 minutes.

Sugar Cookies was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from The Bermuda Cook Book by Cecille C. Snaith-Simmons, the chapter on “Biscuits, Cookies and Candy”, page 85. 

Other Sugar Cookies
https://recipemarketing.blogspot.com/2020/07/sugar-cookies-with-raisins-cranberries.html

https://recipemarketing.blogspot.com/2012/04/sugar-cookies.html

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Baking Powder Biscuits With Mixed Peel

Baking Powder Biscuits With Mixed Peel

Ingredients

2 cups flour

3 teaspoon baking powder

½ teaspoon salt

1½ teaspoon sugar

4 tablespoons shortening

1 egg mixed with ½ cup milk

½ cup mixed peel

Method

1.                  Mix flour, baking powder, salt and shortening together.

2.                  Add in mixed peel.

3.                  Add milk and egg – mixture should be stiff.

4.                  Roll out and cut in to biscuits.

5.                  Makes 12 biscuits.

6.                  Bake at 400° for 10 minutes.

To make cheese biscuits add ½ cup grated cheese to dry ingredients.

Baking Powder Biscuits With Mixed Peel were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from The Bermuda Cook Book by Cecille C. Snaith-Simmons, the chapter on “Biscuits, Cookies and Candy”, page 84. 

Note:  Butter was used instead of shortening; and cream and water was used instead of milk.

https://drive.google.com/file/d/0B5WnHuJ90rZZandBU3ZvZkdOQUE/view?usp=sharing