Friday, 19 December 2014

Merry Christmas





THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

December 2014 Monthly Newsletter


 RECIPE MARKETING
DECEMBER 2014 MONTHLY NEWSLETTER

Recipes To These Photos Noted Herewith 
Are Included In December 2014 Newsletter




Please click herewith for copy of newsletter:-

Recipe Marketing

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THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Angel Loaf Cake

ANGEL LOAF CAKE










Angel Loaf Cake

Ingredients

½ cup sifted cake flour
¼ cup sugar
¾ cup (6) egg whites
½ teaspoon cream of tartar
Dash salt
1 teaspoon vanilla
¼ teaspoon almond extract
½ cup sugar

Method

1.                  Sift flour with ¼ cup sugar 2 times; set aside.
2.                  Beat egg whites with cream of tartar, salt, vanilla, and almond extract till stiff enough to form soft peaks but still moist and glossy.
3.                  Add remaining ½ cup sugar, 2 tablespoons at a time, continuing to beat until egg whites hold stiff peaks.
4.                  Sift about 1/3 of flour mixture over whites; fold in.  Repeat, folding in remaining flour in two additions.
5.                  Bake in ungreased 9x5x3-inch loaf pan in moderate over (375°) for 25 minutes or until done.  Invert cake in pan; cool.


Angel Loaf Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes And Garden New CookBook, the chapter on “Angel, Sponge Cakes”, page 80 of the Third Printing, 1970.




THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Apple Loaf Pound Cake

APPLE LOAF POUND CAKE 










Apple Loaf Pound Cake

Ingredients

¾ cup vegetable oil  
¾ cup sugar
1 teaspoon vanilla
3 eggs
1¼ cups sifted all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon mace
1 large apple grated

Method

1.                  Beat eggs and gradually add sugar to creamy and lemony color, about 6 minutes at medium speed on electric mixer.
2.                  Blend in vegetable oil, apples and vanilla.
3.                  Sift together dry ingredients; stir in.
4.                  Grease bottom only of 9 x 5 x 3 – inch pan; turn in batter. 
5.                  Bake at 350° for 50 minutes or till done.  Cool in pan.
6.                  Sift confectioners’ sugar lightly on top.

Apple Loaf Pound Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes And Garden New CookBook, the chapter on “Yellow Cakes”, page 68 of the Third Printing, 1970. 

Loaf Pound Cake - Recipe was altered to add vegetable oil instead of butter and apples. 

Topped with a little of brown sugar, oats, flour, mace and butter resembling bread crumbs and sprinkled on top. Refer to recipe at Recipe Marketing Apple Crisp.

https://drive.google.com/file/d/0B5WnHuJ90rZZa1dnN2lIWjdIRmM/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Thursday, 18 December 2014

Apple Crisp









Apple Crisp

Ingredient

6 apples – peeled, cored and sliced
2 tablespoons white sugar
½ teaspoon ground cinnamon
1 cup brown sugar
¾ cup Robin Hood Oats
¾ cup Robin Hood Original All Purpose Flour
1 teaspoon ground cinnamon
½ cup cold butter

Method

1.                  Preheat oven to 350°F.
2.                  Toss apples with white sugar and ½ teaspoon cinnamon in a medium bowl to coat; pour into a 9 – inch square baking dish.
3.                  Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl.
4.                  Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish.  Pat the topping gently until even. 
5.                  Bake in preheated oven until golden brown and sides are bubbling about 40 minutes.

Apple Crisp was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from a leaflet named “Bake Holiday Memories with Robin Hood” provided in the Bermuda Royal Gazette by Butterfied & Vallis November 2014.


Cherry Pound Cake provided also on the leaflet.





THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Wednesday, 17 December 2014

Sweet Rolls

SWEET ROLLS









Sweet Rolls

Ingredients

¾ cup warm milk
¼ cup sugar
1 teaspoon salt
4 tablespoons soft butter
2 eggs
1 package dry yeast
2½ cups white flour

Method

1.                  Mix the milk, sugar, salt, butter and eggs in a large bowl and let cool to lukewarm.
2.                  Stir the yeast into ¼ cup warm water and let it stand for 5 minutes to dissolve. 
3.                  Add the dissolved yeast to the first mixture, beat thoroughly, and add 1½ cups of the flour, beating well. 
4.                  Cover and let rise in a warm place for about 1 hour. 
5.                  Add the remaining cup of flour and blend in well, adding more flour if necessary to make the dough firm enough to handle.
6.                  Knead until smooth and elastic.
7.                  Put the dough in a buttered bowl, cover, and let rise until almost double in bulk. 
8.                  Punch down, shape into rolls and let rise about 1 hour.
9.                  Preheat oven to 400°F.
10.              Bake rolls for 15 – 20 minutes.

Sweet Rolls were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from The Fannie Farmer CookBook, the chapter on “Yeast Breads”, page 581 of the Twelfth Edition. 

Quote with recipe “These rolls are made from a dependable, basic sweet dough, good for buns and coffee cakes.  The texture is fine, rather dense, and rich.  Doughs like this, enriched with eggs, milk, butter, and more sugar than usual, do not rise as rapidly as plainer doughs.”




THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Monday, 15 December 2014

Christmas Cookies

Christmas Cookies




Christmas Cookies

Ingredients

1 cup butter
1 cups sugar
1 egg
1 teaspoons vanilla
½ teaspoon baking soda
½ teaspoon nutmeg
3 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 and vanilla
6.                  Add dry ingredients.
7.                  Roll teaspoon of dough into balls.
8.                  Place 2 inches apart on lightly greased cookie sheets.
9.                  Press with fork and sprinkle accordingly.
10.              Bake for approximately 10 minutes or until done and nicely brown.
11.              Remove immediately from baking sheet onto a wire rack.
12.              Cool completely and serve accordingly.  Store in an air tight container.


Christmas Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman





THANK YOU!

ShirleyAnn Pearman
Recipe Marketing