Friday, 29 April 2016

Corn Flour Johnny Bread

CORN FLOUR JOHNNY BREAD





Corn Flour Johnny Bread

Ingredients

¾ cup flour
¼ cup corn flour
1½ baking powder
¼ cup sugar
¼ cup melted butter
¼ to ½ cup milk
¼ cup raisin (optional)

Method 

1.                  Sift flours, baking powder and sugar together.
2.                  Add melted butter and milk.  Blend all together.
3.                  Roll out on bread board with rolling pin accordingly to approximately ¼ inch thick.
4.                  Melt butter in frying pan and add the rolled out dough.
5.                  Fry in pan at medium temperature until each side is golden brown and center is done when baking pin or tooth pick is inserted comes out clean.
6.                  Cut in pie size pieces while warm.
7.                  Serve warm with butter, jams etc.

Corn Flour Johnny Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman



THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Monday, 25 April 2016

Jam Biscuits

JAM BISCUITS





















Jam Biscuits

Ingredients
2 oz corn flour  
2 oz castor sugar
4 oz flour
2 oz butter or margarine
¼ teaspoon orange rind or peel
1 teaspoon orange juice
Jam
Sieved Icing Sugar

Method

1.                  Mix corn flour, flour and sugar on a pastry board.
2.                  Work in the orange rind and butter or margarine
3.                  Add juice.
4.                  Roll out to about ½ -cm (¼ –inch) thick and cut into oval shapes.  From half of the oval shapes cut out two small ovals.
5.                  Place on an ungreased baking sheet and bake in centre of a moderately hot oven, 375°F, 190°C, Gas Mark 5, for 1- 12 minutes. 
6.                  Cool on the baking sheet.
7.                  When cool, spread the ovals with redcurrants, bramble, black grape or some other jelly; dredge the biscuits with the cut-out shapes with icing sugar.  Place these on top of the ovals.  


Jam Biscuits were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman


 

THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Thursday, 21 April 2016

Corn Flour Bread

CORN FLOUR BREAD


















Corn Flour Bread

Ingredients

½ cup butter
½ cup sugar
2 eggs
¾ cup all-purpose flour
¼ cup plus 2 tablespoons corn flour
1¼ teaspoons baking powder
1 teaspoon vanilla

Method

1.                  Cream butter and sugar, until light and fluffy.
2.                  Add eggs one at a time.
3.                  Add vanilla
4.                  Blend or fold in sifted flour, baking powder and salt. 
5.                  Pour into loaf pan.
6.                  Bake 40 – 45 minutes.
7.                  Serve warm and spread with butter.


Corn Flour Bread was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman 




THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Wednesday, 20 April 2016

Corn Flour Buns

 CORN FLOUR BUNS

















Corn Flour Buns

Ingredients

2 cups flour
½ cup corn flour
Good pinch salt
½ oz fresh yeast (2 envelopes)
¼ cup sugar
¼ pint tepid water, milk and water or milk (200 ml)
2 tablespoons butter or margarine

Method

1.                  Sieve the flours and salt.
2.                  Cream yeast with 1 teaspoon of the sugar.
3.                  Add tepid liquid and a sprinkling of flour.  Put into a warm place for about 20 minutes.
4.                  Rub margarine into the sieved flour mixture..
5.                  Add sugar.
6.                  Then work in yeast liquid and knead thoroughly.
7.                  Put into a warm place for about 1 hour, until doubled in size.
8.                  Form into round buns.
9.                  Place on warmed, greased baking sheets and prove for 15 minutes. 
10.              Bake near the top of a very hot oven, 450° F, 230°C, Gas Mark 8, for 10 minutes.

Corn Flour Buns were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.


 THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 
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