Wednesday, 27 January 2016

Recipe Marketing Contact Details And Advertisement

RECIPE MARKETING

Recipes with photos included.

Kitchen And Dining, Food And Beverages (Grocery And Gourmet) etc. Products

Deals on daily, on a number of products .

Affiliate Advertisement:  http://astore.amazon.com/wonderfulrota29-20  





THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Monday, 25 January 2016

Recipe Marketing FanPage at Facebook


Recipe Marketing https://www.facebook.com/RecipeMarketing/?ref=bookmarks #cookbooks #kindle #ebooks #digital #cooking...
Posted by Recipe Marketing on Monday, January 25, 2016



THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Wednesday, 20 January 2016

January 2016 Monthly Newsletter

 RECIPE MARKETING

JANUARY 2016 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

 

 

Red Velvet Cake With Vanilla Cream Cheese Frosting

RED VELVET CAKE 
VANILLA CREAM CHEESE FROSTING 




























Red Velvet Cake With Vanilla Cream Cheese Frosting

Prep Time:  20 minutes   Cook Time:  40 minutes

Makes 16 servings

Ingredients

2½ cups flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
½ cup milk
1 bottle (1 oz) McCormick Red Food Color
2 teaspoon McCormick Pure Vanilla Extract
Vanilla Cream Cheese Frosting (recipe follows)

Method

1.                  Sift flour, cocoa, baking soda and salt, set aside.
2.                  Beat butter and sugar in large bowl with electric mixer on high speed 5 to 7 minutes or until light and fluffy.
3.                  Beat in eggs 1 at a time.
4.                  Mix in sour cream, milk, food color and vanilla.
5.                  Gradually beat in flour mixture on low speed just until blended.  Do not over beat.
6.                  Pour batter into 2-greased and floured 9-inch round cake pans.
7.                  Bake in preheated 350°F oven 35 to 40 minutes or until toothpick inserted in center comes out clean.
8.                  Cool 10 minutes remove from pans.
9.                  Cool completely on wire rack.
10.              Fill and frost cake layers with Vanilla Cream Cheese Frosting. 

Vanilla Cream Cheese Frosting
Beat 1 package (8oz) cream cheese, 4 tbsp butter and 2 tbsp sour cream in large bowl until smooth.  Mix in 2 tsp.  McCormick Pure Vanilla Extract.  Gradually beat in 1 pkg (16 oz) confectioners’ sugar on medium speed until light and fluffy.

Red Velvet Cake With Vanilla Cream Cheese Frosting was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was received from a collection of magazine clippings I have.  Advertisement by  McCormick.

THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Orange Blueberry Scones

ORANGE BLUEBERRY SCONES
























Orange Blueberry Scones

Ingredients

3¼ cups all-purpose flour
⅔ cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes
1 tablespoon orange juice plus enough milk to equal 1 cup
1 cup fresh blueberries
1 teaspoon grated orange peel
1 egg, lightly beaten
1 egg white
2 tablespoons granulated sugar

Method
1.                  Heat oven to 400°.  Spread a large sheet of parchment paper on countertop.
2.                  Combine flour, sugar, baking powder, baking soda and salt in large bowl.  Add butter; mix with pastry blender or for until mixture resembles coarse crumbs.  Gently stir orange juice-milk mixture into dough, along with blueberries, orange peel and egg. Just until combined.
3.                  With floured hands, pat half of the dough into a 7-inch circle on one end of the parchment paper.  Repeat, with remaining dough, spacing 2 inches apart.  Brush with egg white, sprinkle with sugar.  Cut halfway down but not through each circle, 6 wedges for each round.  Slide paper with dough onto baking sheet.
4.                  Bake at 400° for about 18 minutes or until golden brown.  Remove to wire rack to cool slightly.  Pull apart at cut lines Serve warm or at room temperature.

Orange Blueberry Scones were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from an edition of Family Circle Magazine (Cooking School) By Julie Miltenberger, Photography by Charles Schiller, Food Styling by Sara Neumeier and Prop Styling Cathy Cook

This particular recipe was removed at some time from the Magazine and placed in a collection of recipes I had been collecting.  Therefore, I don’t have the month and year to report.   Attached is a copy for your information.



THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 
Subscribe