Thursday, 30 November 2017

Pizza Dough Breakfast With Scrambled Eggs, Cheddar Cheese And Bacon

Pizza Dough Breakfast With Scrambled Eggs, Cheddar Cheese And Bacon
Recipe to be blogged soon.

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Pizza Dough Coffee Rolls


Have a good day.






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Friday, 24 November 2017

Thanksgiving Dinner At The Ming's Home

Thanksgiving Dinner 2017 At The Mings


Thank you to the host 
Shirley Ming (Residence) and
Prepared by 
Sheridan Ming + Yulanda
Shawnette Lewis + Stanton
Shakia Belboda 

Loving and missing in memory of Betty Ming and others.

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#thankful
#grateful 
#familytime
#thankfulforoneanother
#everyone
#friends





All photos at "Facebook Album Thanksgiving". Please click link here for album. 

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Tuesday, 21 November 2017

Peanut Butter Cupcakes




All photos are located here.

PEANUT BUTTER CUPCAKES

Ingredients

2 cups flour
1 cup sugar
3 teaspoons baking powder
2 eggs
1/4 cup crisco
1/4 cup margarine
1/4 cup peanut butter
3/4 cup milk
1 teaspoon vanilla

Method

1. Preheat oven at 350°.
2. Line cupcake pans.
3. Sift flour with baking powder; set aside.
4. Cream sugar and butters.
5. Add eggs and vanilla.
6. Add flour mixture and milk, alternately.
7. Pour cake mixture in prepare baking pan.
8. Bake about 20 – 30 minutes or until done when a cake tester is inserted and comes out
clean.
9. Cool on cooling wire rack for a few minutes (approximately 10 minutes) and remove
from pan on cake dish. Continue to cool. Frost Optional

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

Photography by Shirley-Ann Pearman

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Monday, 20 November 2017

Thank You For The Birthday Wishes

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Good Morning

Thank you for the lovely birthday wishes shared here at Facebook, Instagram, Twitter, Linkedin, Pinterest, Google+ etc. to me.   I truly appreciate your love and kindness.

Thank You!

Regards
ShirleyAnn

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Saturday, 18 November 2017

Happy Birthday ShirleyAnn Pearman


Happy Birthday wishes to
 Shirley-Ann Pearman Recipe Marketing's blogger administrator.

 Enjoy Your Day!

 If you would like to contribute a special gift offering to ShirleyAnn Pearman. You can do by either of these ways:-


PayPal
Birthday Gift Donations

Or
Bitcoin Wallet
Coinbase Wallet


Thank You!

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Monday, 6 November 2017

Club Sandwiches With Baked Potato Slices




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Recipe

Ingredients

6 Slices bread (toasted)
4 Slices Turkey, Chicken etc.
4 Slices Bacon
Grated Cheese
Lettuce
Tomatoes
Mayonnaise

Method

Assemble sandwich accordingly to your liking.

Club Sandwiches by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

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Monday, 30 October 2017

Carrot Tea Bread With Carrot Glaze



Carrot Tea Bread With Carrot Glaze
Click here for photos.

Ingredients

1/2 cup mashed carrots
1/3 cup butter or margarine
2/3  cup sugar
2 eggs
1 1/3 cup flour
2 1/4 teaspoon baking powder
Pinch salt

Optional
1/4 cup nuts
1/2 cup raisins (any dry fruit)

Glaze
4 tablespoons sugar
2 - 3 carrot water (the water carrots were cooked in)
Boil until sugar dissolves.

Method

Cook Carrots in water until tender to mash.  Cool.

Cream the butter and sugar together until light and fluffy.

Gradually beat in the eggs.  Fold in the sieved flour, baking powder and salt,  and mix to a soft consistency with the mashed carrots.   Fold in optionals nuts and raisins.

Spoon the mixture into two greased small loaf pans or one greased large loaf pan and bake in a moderate oven,  350 degrees,  for 45 minutes for small pans and 60 minutes for large pan.   Cool on wire tray.

Glaze.

Carrot Tea Bread prepared and made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman
Carrot Tea Bread recipe derived from one similar recipe in a cook book by Cookery In Colour A picture encyclopedia for every occasion edited by Marguerite Patten which was a Apple Tea Cake recipe (page 716) but I substituted  the apples for carrots.


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Tuesday, 24 October 2017

Orange Bread With Orange Glaze



Photos of Orange Bread With Orange Glaze

Orange Bread With Orange Glaze Recipe

Ingredients

1/3 cup butter or margarine
2/3  cup sugar
2 eggs
1/2 cup sour cream
1 1/3 cup flour
2 1/4 teaspoon baking powder
Pinch salt
1 orange rind (peel)
2 teaspoons of orange juice.
Optional
1/4 cup nuts
1/2 cup raisins (any dry fruit)

Glaze
1/4 cup of sugar
1-2 tablespoons of Orange juice

Method

Cream the butter and sugar together until light and fluffy.   Gradually beat in the eggs.  Add orange rind and juice.  Fold in the sieved flour, baking powder and salt,  and mix to a soft consistency with sour cream.   Fold in optionals nuts and raisins.
Spoon the mixture into two greased small loaf pans or one greased large loaf pan and bake in a moderate oven,  350 degrees,  for 45 minutes for small pans and 60 minutes for large pan.   Cool on wire tray.
Bring sugar and juice to boil and sugar dissolves.  Pour over bread.

Orange Bread With Orange Glaze was prepared and made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Orange Bread recipe derived from one similar recipe in a cook book by Cookery In Colour A picture encyclopedia for every occasion edited by Marguerite Patten which was a Apple Tea Cake recipe (page 716) but I substituted  the apples for sour cream and orange. .






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Wednesday, 11 October 2017

Pumpkin Tea Bread



Pumpkin Tea Bread

Ingredients

1/2 cup mashed pumpkin
1/3 cup butter or margarine
2/3  cup sugar
2 eggs
1 1/3 cup flour
2 1/4 teaspoon baking powder
Pinch salt
Optional
1/4 cup nuts
1/2 cup raisins (any dry fruit)

Method

Cook Pumpkin in water until tender to mash.  Cool.
Cream the butter and sugar together until light and fluffy.   Gradually beat in the eggs.  Fold in the sieved flour, baking powder and salt,  and mix to a soft consistency with the mashed pumpkin.   Fold in optionals nuts and raisins.
Spoon the mixture into two greased small loaf pans or one greased large loaf pan and bake in a moderate oven,  350 degrees,  for 45 minutes for small pans and 60 minutes for large pan.   Cool on wire tray.

Pumpkin Bread prepared and made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Pumpkin Bread recipe derived from one similar recipe in a cook book by Cookery In Colour A picture encyclopedia for every occasion edited by Marguerite Patten which was a Apple Tea Cake recipe (page 716) but I substituted  the apples for pumpkin.
Pumpkin was home grown, picked and cooked.

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