Thursday, 24 December 2015

Merry Christmas




THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Monday, 21 December 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, 20 December 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

 

 

Thursday, 17 December 2015

Apple Turnovers

APPLE TURNOVERS 









Apple Turnovers
Ingredients

Filling

 cups peeled, chopped tart cooking apples, (about 2/3 pound or 2 medium)
⅓ cup water
 cup firmly packed light brown sugar
¼ teaspoon ground cinnamon
 teaspoon ground nutmeg
1 tablespoon All Purpose Flour
1 teaspoon granulated sugar
1 tablespoon butter

Pastry

Double Crust 

Glaze
½ cup powdered sugar
1 tablespoon milk
¼ teaspoon vanilla extract
Method
1.                  For Filling.  Combine apples and water in small saucepan. Cook and stir on high heat until mixture comes to a boil. Reduce heat to low. Simmer 5 minutes. Stir in brown sugar, cinnamon and nutmeg. Simmer 5 minutes. Stir frequently. Combine flour and granulated sugar. Stir into apple mixture. Bring to a boil. Boil 1 minute. Stir in butter.

2.                  For Pastry. Heat oven to 425ºF. Prepare dough according to pie crust recipe directions; divide in half. Roll each half to 1/16-inch thickness. Cut six 5 1/4-inch circles from each half (reroll circles as necessary to 1/16-inch thickness).

3.                  Place about 1 tablespoon apple filling on each dough circle. Moisten edges with water. Fold in half over filling. Press with fork to seal. Place on ungreased baking sheet. Prick tops with fork to let steam escape. Bake at 425 for 20 minutes or until golden brown.  Cool 10 minutes on wire rack. BAKE 20 minutes or until golden brown. Cool 10 minutes on wire rack.

4.                  For Glaze. Combine powdered sugar, milk and vanilla in small bowl. Stir well. Drizzle over turnovers. Serve warm or cool.
TIP
Note: Any canned fruit pie filling can be substituted for fresh apple filling.


NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1 turnover), Calories 250 (Calories from Fat 120), Total Fat 13g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 5mg, Sodium 200mg, Total Carbohydrate 31g (Dietary Fiber 1g, Sugars 14g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 2%, Calcium 2%, Iron 6%.
*Percent Daily Values are based on a 2,000 calorie diet.
Apple Turnovers were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was received from a copy of a download of a recipe in 2007 from “Crisco – Apple Turnovers” at www.crisco.com





THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 
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