Saturday, 20 February 2016

February 2016 Monthly Newsletter

RECIPE MARKETING

FEBRUARY 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:-






THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Friday, 19 February 2016

Chocolate Hearts

CHOCOLATE  HEARTS














Chocolate melted to form molds of hearts. 











THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Heart Layer Cake With Jam

 HEART LAYER CAKE WITH JAM






Heart Layer Cake With Jam

Pound Cake

Ingredients

½ lb butter
1⅔ cups sugar
5 eggs
2 cups cake flour
½ teaspoon salt
1 teaspoon vanilla, or 1 teaspoon mace
¾ cup strawberry jam

Method
1.                  Preheat the oven to 325° (165°C).
2.                  Butter and lightly flour 9 x 5 inch loaf pan.
3.                  Cream the butter, slowly add the sugar, and beat until light.
4.                  Add the eggs, one at a time, beating each in well.
5.                  Stir in the flour, salt, and vanilla or mace and combine well.
6.                  Spoon into the pan and bake for 1- 1¼ hours, or until a toothpick comes out clean.
7.                  Cool in the pan for 5 minutes before turning out onto a rack.
8.                  Decorate. (Refer to Note)
9.                  Serve very thin slices.

Heart Layer Cake With Jam was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from The Fannie Farmer CookBook, the chapter on “Cakes” Cakes Made With Shortening (Butter Cakes), Recipe on page 623 of the Twelfth Edition. 

Note:   Recipe was done in three 9 x1 inch heart shape layer cake pans.   ¼ cup of strawberry jam was spread between each layer and assembled accordingly.  Optional decoration:  Powered cocoa and powered icing sugar, along with pecan nuts.   Additional decorations are heart shape white chocolate and milk chocolate which had been melted down in heart shape pans and molded.   



THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Thursday, 18 February 2016

Mixed Fruit Cake

MIXED FRUIT CAKE


















Mixed Fruit Cake

Ingredients
1 cups sugar
2 eggs
1½ cups mixed fruit (Chopped Mixed Fruit - Delmonte)
¾ cups vegetable oil
¾ cup flour
¼ cup whole wheat flour
1 teaspoons baking soda
½ teaspoon allspice
½ salt
½ teaspoon vanilla
Optional
¼ cups raisins
¼ cup nuts

Icing

½ (8 oz) package Cream Cheese
¼ cup butter
1 teaspoon vanilla
3 ½ cup powdered sugar

Method

1.                  Preheat oven to 350°.
2.                  Grease and flour 11x7x2 baking pan
3.                  Beat sugar and eggs until light and fluffy.
4.                  Blend in chopped and drained mixed fruit and oil.
5.                  Fold in all dry ingredients
6.                  Stir in raisins and nuts.
7.                  Pour in pan accordingly.
8.                  Bake for approximately 30 – 40 minutes or until cake is done.
9.                  Cool in pan for approximately 10 minutes and remove from pan onto cooling rack to cool completely.
10.              Frost accordingly.  (Blend Icing ingredients together and mix until very creamy)

 Mixed Fruit Cake was made and prepared by Shirley-Ann Pearman 

Photography by Shirley-Ann Pearman



THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Wednesday, 17 February 2016

Carrot Cake With Cream Cheese Icing

CARROT CAKE WITH CREAM CHEESE ICING







Carrot Cake With Cream Cheese Icing

Carrot Cake

Ingredients

1 cups sugar
2 eggs
1½ cups carrots
3/4 cups vegetable oil
¾ cup flour
¼ cup whole wheat flour
1 teaspoons baking soda
½ teaspoon cinnamon
½ salt
½ teaspoon vanilla
Optional
¼ cups raisins
¼  cup nuts

Icing

½ (8 oz) package Cream Cheese
¼ cup butter
1 teaspoon vanilla
3 ½ cup powdered sugar

Method

1.                  Preheat oven to 350°.
2.                  Grease and flour 11x7x2 baking pan
3.                  Beat sugar and eggs until light and fluffy.
4.                  Blend in carrots and oil.
5.                  Fold in all dry ingredients
6.                  Stir in raisins and nuts.
7.                  Pour in pans accordingly.
8.                  Bake for approximately 30 – 40 minutes or until cake is done.
9.                  Cool in pans for approximately 10 minutes and remove from pans onto cooling rack to cool completely.
10.              Frost accordingly.  (Blend Icing ingredients together and mix until very creamy)

Carrot Cake With CreamCheese Icing was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman





THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 
Subscribe