Thursday, December 24, 2015

Merry Christmas




THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Monday, December 21, 2015

Christmas Dinners


MERRY CHRISTMAS  AND A HAPPY NEW YEAR

CHRISTMAS DINNERS 



 String Beans

Yams

 Carrots

Macaroni And Cheese 


Baked Pumpkin  
 Rice and Cheese 
 Stuffing
 Mashed Potatoes
Mushrooms And Rice 

Turkey Meatloaf

Farine Pie

ShopRite Croissants 

ShopRite Biscuits 













THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Sunday, December 20, 2015

December 2015 Monthly Newsletter


RECIPE MARKETING

DECEMBER 2015 MONTHLY NEWSLETTER

Herewith is one of the photos and recipes included in this month's Newsletter.





Please click herewith for a copy of  the newsletter:-


Recipe Marketing

THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Spritz Cookies With Cherries

SEASON'S GREETINGS

SPRITZ COOKIES WITH CHERRIES













Spritz Cookies

Ingredients

1½ cups butter or margarine
1 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
½ teaspoon almond extract
4 cups all-purpose flour
1 teaspoon baking powder

Method

1.                  Preheat oven to 400°.
2.                  Thoroughly cream butter and sugar.
3.                  Add egg, milk, vanilla, and almond extract; beat well.
4.                  Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough.  Do not chill.
5.                  Place dough into cookie press and press cookies onto ungreased cookie sheet.
6.                  Bake at 400° 6 to 8 minutes; remove cookies from sheet; cool on rack.
7.                  Makes 6 dozen cookies.

Please note a cookie press was not used but cookie cutters. 

Spritz Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman


Spritz Cookies
Spritz Cookies With Cherries



THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Coconut Bars

 SEASON'S GREETINGS

COCONUT BARS 






Coconut Bars

Coconut Diamonds

Ingredients

6 tablespoons butter, softened
¼ cup granulated sugar
¼ teaspoon salt
1 cup sifted all-purpose flour
2 eggs
1 teaspoon vanilla
1 cup brown sugar
2 tablespoons all-purpose flour
½ teaspoon salt
1 cup flaked coconut
¼ cup coarsely chopped walnuts

Method

1.               Cream together butter, ¼ cup sugar and ¼ teaspoon salt.
2.               Stir in 1 cup flour.
3.               Pat onto bottom of 9x9x2-inch pan.
4.               Bake at 350 ºF for 15 minutes or till lightly browned.
5.               Meanwhile, beat eggs slightly; add vanilla.
6.               Gradually add brown sugar, beating just till blended.
7.               Add 2 tablespoons flour and ½ teaspoon salt.  Stir in coconut and nuts.
8.               Spread over baked layer.
9.               Bake 20 minutes longer or till wooden pick comes out clean.
10.           Cool.  Cut in diamonds.
11.           Makes 1 ½ dozen.

Coconut Bars were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from “Better Homes And Gardens New CookBook, the chapter on “Bar Cookies”, page 152 of the Third Edition.



THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 
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