Friday, 20 June 2014

Recipe Marketing June 2014 Monthly Newsletter


Recipe Marketing

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7-Up Cake Recipe With Seven-Minute Frosting
















7-Up Cake Recipe With Seven-Minute Frosting

Ingredients

2 ½ cups sugar
3 sticks margarine
3 cups flour
1 ½ teaspoons baking powder
5 eggs
2 teaspoons lemon flavoring
¾ can of 7-up Soda (Approx 1⅓ cups soda)

Method

1.                  Cream butter and sugar until light and fluffy.
2.                  Add eggs one at a time until well blended.
3.                  Add dry ingredients sifted together.
4.                  Add lemon flavoring.
5.                  Add 7-up soda.
6.                  Pour into well greased and floured 10 inch tube pan.
7.                  Bake at 325° for approximately 1 20 -30 minutes until tooth pick inserted in center comes out clean.
Recipe was given to me by a co-worker in 1986 Patti Stowe.

Seven-Minute Frosting
Ingredients
2 egg whites (¼ cup)
1 ½ cups granulated sugar
1 tablespoons light corn syrup, or ¼ teaspoon cream of tartar
1 teaspoon vanilla extract (lemon)

Method

1.                  In top of double boiler, combine egg whites, sugar, corn syrup, and ⅓ cup water.
2.                  With portable electric mixer or rotary beater, beat about 1 minute to combine ingredients.
3.                  Cook over rapidly boiling water (water in bottom should not touch top of double boiler), beating constantly, about 7 minutes, or until stiff peaks form when beater is slowly raised.
4.                  Remove from boiling water.  Add vanilla; continue beating until frosting is thick enough to spread – about 2 minutes.
5.                  Makes enough to fill and frost an 8-inch or 9-inch two layer cake; or to frost a 13-by-9-by-2-inch cake.

Recipe was taken from McCall CookBook, the chapter on “Cooked Frostings” page 148 edition of between 1950 – 1960s. 

7-Up Cake Recipe With Seven-Minute Frosting was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman














Shopping Online






------------------------------------------------------------------------------------------------------------------
Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.  

Sales and discounts available daily on many products.  Rewards are available to shoppers as well.





Thank You!
Shirley-Ann Pearman

Recipe Marketing

Marketing Sites







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Cream Cheese Pound Cake















Cream Cheese Pound Cake

Ingredients

1 ½ cups butter or margarine, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
Dash of Salt
1 ½ teaspoons vanilla extract

Method

1.                  Beat butter and cream cheese at medium speed with an electric mixer about 2 minutes or until creamy.  Gradually add sugar, beating 5 to 7 minutes.  Add eggs, 1 at a time, beating just until yellow disappears.  Gradually add flour and salt, mixing at low speed just until blended/ stir in vanilla.  Pour into a greased and floured 10-inch tube pan.
2.                  Bake at 325° for 1 ½ hours or until a wooden pick inserted in center of cake comes out clean.  Cool in pan 10 minutes remove cake from pan and cool completely on a wire rack.  Makes 1 (10 inch) cake.

Recipe was taken from America’s Best Baking Recipes – Kitchen Tested Issue October 1998, the chapter on “Picture-Perfect Pound Cakes” page 82. 

Cream Cheese Pound Cake were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman



















Shopping Online






------------------------------------------------------------------------------------------------------------------
Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.  

Sales and discounts available daily on many products.  Rewards are available to shoppers as well.





Thank You!
Shirley-Ann Pearman

Recipe Marketing

Marketing Sites








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