Monday, December 23, 2013

Small Chocolate Rum Cake by Bermuda Rum Cake Company

Small Chocolate Rum Cake

Small Chocolate Rum Cake

Photos by ShirleyAnn Pearman

Friday, December 20, 2013


Monday, December 16, 2013

Appetizer or Hors-D´Oeuvre - Recipe Included Chicken Salad In Toast Cups

Here is a recipe that can be used with many of the products within the widget above, which can be done as Appetizer or Hors-D´Oeuvre.

Chicken Salad In Toast Cups


½ cup finely chopped cooked or canned chicken
3 tablespoons finely chopped celery
1 pimiento, finely chopped
½ package (8 oz) cream cheese
¼ teaspoon salt
Dash Pepper
15 slices white bread
¼ cup butter or margarine


1.                  Thoroughly mix all ingredients, except bread and butter.  Makes 1 cup.

2.                  Preheat oven to 350F.

3.                  Cut out 30 (2 inch) rounds of bread.  Brush both sides with melted butter; press into 1/34 inch muffin pan cups.

4.                  Bake 10 to 15 minutes, or until golden around edges.  Cool

5.                  Fill each little cup with about 1 ½ teaspoons chicken-salad filling.

6.                  Makes 30

Free Monthly Newsletter - Recipe Marketing - December 2013 - Issue 15 - Merry Christmas And A Happy New Year - Eggnog Recipe Included

Good Day,

Season Greetings

I’m herewith sharing with you the Monthly Newsletter of Recipe Marketing for December 2013 the 15th issue.

Some of the highlights in this issue are recipes of the festive and holiday season of Christmas; recipes noted such as Fruit Cakes, Plain Cake, Cookies, etc. for those of you that may love to bake within the Season.
As my thank you for your support herewith is a Calendar for the year 2014.

Wishing you and your family a wonderful and bless Christmas Season and a very Happy New Year.




I was browsing through a very old cookbook just yesterday and came across this information in reference to eggnog which I would like to share with you.


Eggnog starts the year and finishes it.  It is the beverage of friendship and good wishes, of certain ceremony, too.  When eggnogs were invented, centuries ago, they were served at any time of the year.  Later, they became an important holiday drink, particularly popular on Christmas, NewYear’s, Easter, Independence Day, and – in early American years – election day. 

Our recipes include eggnogs that may be mixed with spirits and some that need no fortifying at all.  Even a child can drink them!  A word here about dairy eggnogs:  They are quick and excellent.


McCalls CookBook  the chapter on Beverages  of the 1950s.  The Eggnog recipes listed in the cookbook were Coffee Eggnog, English Eggnog and Spicy Eggnog.  The Coffee and Spicy Eggnog recipes are the two included with no rum.

Here is the recipe for English Eggnog

English Eggnog

Makes about 3½ quarts

6 egg yolks
1 cup granulated sugar
1pt cognac
1 cup light rum
2 quart light cream
6 egg whites
½ cup confectioners’ sugar

1.                  In large bowl, beat egg yolks until thick.  Gradually add granulated sugar, beating until light.
2.                  Slowly stir in cognac and rum.  Add 1 ½ quarts cream and about half the egg whites, beating until very well combined.
3.                  Beat remaining egg whites until foamy.  Gradually add confectioners’ sugar, beating well after each addition.  Continue beating until soft peaks form when beater is slowly raised.
4.                  Gently stir egg whites and remaining cream into egg-yolk mixture.
5.                  Refrigerate, covered, until ready to serve.

Thursday, December 12, 2013

Yellow Cake Cupcakes With Cream Cheese Icing

Yellow Cake Cupcakes With Cream Cheese Icing


⅔ cup butter or margarine
1¾ cups sugar
2 eggs
1½ teaspoon vanilla
3 cups sifted cake flour
2½ teaspoons baking powder
1 teaspoon salt
1¼ cups milk


1.                  Cream butter.
2.                  Add sugar gradually, cream till light.
3.                  Add eggs and vanilla and beat till fluffy.
4.                  Sift dry ingredients together; add to cream mixture alternately with milk, beating after each addition.
5.                  Beat 1 minute.
6.                  Bake in 2 greased and lightly floured 9x1 ½-inch round pans at 350° for 30 to 35 minutes.
7.                  Cool 10 minutes; remove from pans.               
8.                  Cool.

Cream Cheese Icing
½ cup cream cheese
¼ cup butter
¼ cup Crisco
1½ teaspoons clear vanilla
4 cups icing sugar
2 tablespoons ginger beer

1.                  Cream, cream cheese, butter and Crisco with vanilla.
2.                  Blend in 2 cups of icing sugar and 1 tablespoon ginger beer.
3.                  Add remaining icing sugar and ginger beer.
4.                  Frost accordingly.

Yellow Cake Cupcakes With Cream Cheese Icing were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes and Garden New Cook Book “Third Edition”; the chapter on Yellow Cakes; page 67.

Please note in this case of making “Yellow Cake Cupcakes With Cream Cheese Icing” there was a substitute made with “Bermuda Gosling Ginger Beer” instead of “milk”.  Therefore, 1¼ cups of ginger beer was used in method step 4.

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Thank You!
Shirley-Ann Pearman

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