Recipe Marketing

Tuesday, January 27, 2015

Recipes And Techniques

We are highlighting a few magazines in connection with Recipes And Techniques offered by Amazon at Kitchen And Houseware Market.

Please click the respective magazine to which you are interested to access the magazine accordingly to purchase or browse.

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Recipes & Techniques


Food Network Magazine All Access $7.00	Saveur $16.00	Cook's Illustrated (1-year auto-renewal) $24.95

Every Day with Rachael Ray (1-year auto-ren... $6.99	Martha Stewart Living (1-year auto-renewal) $28.00	Food & Wine (1-year) $19.95

Bon Appetit All Access + Free Canvas Tote a... $20.00	Cook's Country $24.95	Chile Pepper $26.99
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THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Tuesday, January 20, 2015

January 2015 Monthly Newsletter

RECIPE MARKETING

JANUARY 2015 MONTHLY NEWSLETTER

Recipes To These Photos Noted Herewith
Are Included In January 2015 Newsletter

Please click herewith for copy of newsletter:-

Newsletter January 2015

Recipe Marketing

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THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZOXVSa0dzTHloSGs/view?usp=sharing

Monday, January 19, 2015

Homemade Johnny Bread

HOMEMADE JOHNNY BREAD

Homemade Johnny Bread

Ingredients

2 cup flour

3 teaspoons baking powder

¼ cup sugar

½ cup of melted butter

1 egg

¼ to ½ cup of milk

Method

1. Combine all dry ingredients together.

2. Make a well.

3. Add butter, egg and gradually add milk as you blend.

4. Lightly knead on a bread board.

5. Roll out to about ¼ to ½ inch thick.

6. Butter frying pan.

7. Place dough into frying pan.

8. Brown and cook accordingly on both sides. (Optional: it can be placed in the oven as well)

Homemade Johnny Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Homemade Johnny Bread

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Busy-Day –Cup-Cakes

Busy-Day –Cup-Cakes

Ingredients

1⅓ cups all-purpose flour

⅔ cup sugar

2 teaspoons baking powder

⅔ cup milk

¼ cup butter, softened (or ¼ cup vegetable oil)

1 egg

1 teaspoon vanilla

3 cups assorted fresh berries

1 recipe Whipped Cream

Method

1. Preheat oven to 350°F. Grease an 8 x 1½ – inch round cake pan; set the pan aside.

2. In a medium mixing bowl combine flour, sugar, and baking powder. Add milk, butter, egg, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Spread into the prepared pan.

3. Bake about 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack about 30 minutes. Serve warm with berries and, if desired, Whipped Cream.

Busy-Day Cup-Cakes was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes and Garden New Cook Book “14^th Edition”; the chapter on Cakes and Frostings; page 174.

Busy-Day Cake

https://drive.google.com/file/d/0B5WnHuJ90rZZcWtqa2JIeXRtRU0/view?usp=sharing

Busy-Day Cup-Cakes

https://drive.google.com/file/d/0B5WnHuJ90rZZNDduMHFCR0RBN3c/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZQVlFSTNpanFTaWs/view?usp=sharing

Thursday, January 15, 2015

Mixed Peel And Nut Bread

MIXED PEEL AND NUT BREAD

Mixed Peel And Nut Bread

Ingredients

¾ cup warm milk

4 tablespoons melted butter

1 egg

1 cup sugar

1 cup mixed peel (chopped)

½ cup chopped walnuts

2 cups white flour

½ teaspoon salt

1½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon vanilla

Method

1. Preheat the oven to 325°F (165°C).

2. Butter a loaf pan. (butter cupcake pans)

3. Warm milk and add butter to melt, along with vanilla. Set aside.

4. Beat the egg in another bowl and gradually add the sugar, beating well.

5. Add the remaining ingredients and alternately with milk mixture.

6. Spoon into the pan and bake for 1 hour. (cupcake pans for 20 – 30 minutes)

7. Remove from the pan and cool on a rack.

Mixed Peel And Nut Bread were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from The Fannie Farmer CookBook, the chapter on “Quick Breads”, page 590 of the Twelfth Edition.

This document in its entirety is located here, with more photos:-

https://drive.google.com/file/d/0B5WnHuJ90rZZQVlFSTNpanFTaWs/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing