Pumpkin Cookies With Cream Cheese Chips

Pillsbury

Ready to Bake!

Pumpkin Cookie Dough 

with Cream Cheese Flavored Chips

https://www.pillsbury.com/products/cookies/ready-to-bake-cookies/pumpkin-chip

Review Explanation 

Crunchy Delicious!

Brownies

BROWNIES 

BROWNIES

Ingredients

2 squares unsweetened chocolate (Lindt Classic Recipe Milk Chocolate Bar)
1/2 cup butter or margarine
3/4 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts

Method

1.  Preheat oven to 350F.  Lightly grease an 8- by-8-by-2-inch pan.
2,  Melt chocolate with butter over hot, not boiling, water.  Cool.
3.  Sift flour, baking powder and salt; set aside.
4.  In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat eggs and sugar until light.
5.  Beat in chocolate mixture and vanilla.
6.  Stir in flour mixture and nuts.
7.  Spread evenly in prepared pan; bake 25 to 30 minutes.  Cool 10 minutes.
8.  With sharp knife, cut into squares.


All baking and photos by ShirleyAnn Pearman


 


LINDT CHOCOLATES

Grape Jam | Icing Sugar Cookies And Bars With Grape Jam

GRAPE JAM 

ICING SUGAR COOKIES WITH GRAPE JAM

ICING SUGAR BARS WITH GRAPE JAM 

Grape Jam

Icing Sugar Cookies With Grape Jam

Icing Sugar Bars With Grape Jam

Recipes

  

Grape Jam Recipe

  

In a small sauce pan or pot insert about 1 cup of seedless grapes and 1 cup water.  Bring to boil and cook until peel begin to melt.  Add ½ cup sugar and continue to cook.  As the liquid begins to thicken after cooking for approximate 20 - 30 minutes, prepare a little cornstarch to add to for further thickening.

 

Ingredients

 

¼ cup butter

2 tablespoons Crisco

½ cup icing sugar

1 egg

¼ teaspoon vanilla

1 cups flour

1/3 cup Grape Jam

Method

1.  Heat oven to 350 degrees.

2.  Combine butter, shortening and sugar.  Cream until light and fluffy.

3.  Mix in egg and vanilla.

4.  Blend in flour and form a soft ball.

5.  Roll one tablespoon of dough between your hands to form in 1inch balls.  Place 2 inches apart on an ungreased cooking sheet.  Flour thumb and intent in the center of each ball.   Fill each indentation with 1/2 teaspoon of Grape Jam or any jam of your liking.

6.  Bake in moderate oven at 350 degrees for approximately 10 to 15 minutes or until golden brown around the edges.

7.  Place on cooling rack to cool completely and then store in airtight container.

Makes approximately 2 to 3 dozen.

Optional:  To make into bars, fill the bottom of a pan with the cookie dough, place a layer of Grape Jam spread on top of cookie dough, then add another layer of cookie dough on top of the Grape Jam.  Bake for approximately 20 to 30 minutes until golden brown a baked thoroughly.

Icing Sugar Cookies With Grape Jam were made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

 

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Carrot And Zucchini Bars

CARROT AND ZUCCHINI BARS

Carrot And Zucchini Bars

Carrot And Zucchini Bars

Carrot And Zucchini Bars

Carrot And Zucchini Bars

Carrot and Zucchini Bars

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

⅛ teaspoon salt

½ teaspoon cinnamon

½ teaspoon ginger

¾ cups sugar

2 eggs, slightly beaten

½ cup vegetable oil

1 cup shredded carrots (about 3 medium)

1 cup shredded zucchini (about 1 medium)

½ cup raisins

½ cup chopped walnuts

1 teaspoon vanilla

Method

1.              Preheat oven to 350°F.  In a large bowl combine flour, baking powder, baking soda, cinnamon, ginger, salt and sugar.

2.              Add beaten eggs, oil, carrots and zucchini.  Blend all together.

3.              Fold in raisins and walnuts.

4.              Spread in a 7 3/8” x 7 3/8” x 1 5/16” Square Cake Pan and mini loaf pan.

 Or Optional  13x9x2” baking pan.  Optional:  Sprinkle with sugar and chopped walnuts.

5.              Bake 25 to 30 minutes or until a cake tester tool comes out clean.

6.              Cool in pan on a wire rack.

7.              Optional:  Frost.

8.              Cut into bars.

Carrot and Zucchini Bars were prepared and baked by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

For all photos on Carrot and Zucchini Bars, please click on the photos to this post here at Facebook.

Carrot

From Wikipedia, the free encyclopedia

The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.^[1]Carrots are a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia. The plant probably originated in Persiaand was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are eaten as well. The domestic carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot.

The carrot is a biennial plant in the umbellifer family Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars are harvested four months later (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin K and vitamin B6, but the belief that eating carrots improves night vision is a myth put forward by the British in World War II to mislead the enemy about their military capabilities.

The United Nations Food and Agriculture Organization (FAO) reports that world production of carrots and turnips (these plants are combined by the FAO) for the calendar year 2013 was 37.2 million tonnes; almost half (~45%) were grown in China. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines.

Continue reading here.....

Zucchini

From Wikipedia, the free encyclopedia

The zucchini (/zuːˈkiːni/, American English) or courgette (/kʊərˈʒɛt/, British English) is a summer squash which can reach nearly 1 metre (100 cm; 39 in) in length, but is usually harvested when still immature at about 15 to 25 cm (6 to 10 in).^[1] A zucchini is a thin-skinned cultivar of what in Britain and Ireland is referred to as a marrow.^[2][3] In South Africa, a zucchini is known as a baby marrow.

Along with certain other squashes and pumpkins, the zucchini belongs to the species Cucurbita pepo. It can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color.^[4]

In a culinary context, the zucchini is treated as a vegetable; it is usually cooked and presented as a savory dish or accompaniment. Botanically, zucchinis are fruits, a type of botanical berry called a "pepo", being the swollen ovary of the zucchini flower.

The zucchini, like all squash, has its ancestry in the Americas. However, the varieties of squash typically called "zucchini" were developed in northern Italy in the second half of the 19th century, many generations after the introduction of cucurbits from the Americas in the early 16th century.

Continue reading here....

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Condensed Caramel Snack Bars

Facebook Post 

Condensed Caramel Snack Bars

Snack Bars were made this week with peanut butter shortbread, topped  with Sweetened Condensed Milk cooked into caramel and topped with chopped peanuts, raisin and chocolate morsels.

Recipe will be blogged in the near future at http://recipemarketing.blogspot.com

The recipe is very much like this one with the chocolate topping omitted and peanut butter added to dough mixture halving with butter.
http://recipemarketing.blogspot.com/2011/12/chocolate-nut-bars.html?m=1

#recipes
#bars
#chocolate
#shortbread
#carnation
#condensed
#milk
#Caramel
#peanuts
#raisins
#internetmarketing
#affiliatemarketing
#amazon
Recipe Marketing
Shirley-Ann Pearman

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Chocolate Nut Bars

Ingredients

½ cup (1 stick) butter
½ cup sugar
1 cup cashews or peanuts
1¼ cups unsifted flour
1 (14-ounce) can Condensed Milk (NOT evaporated milk)
2 tablespoons butter
2 teaspoons vanilla extract
1 cup (6 ounces) milk chocolate chips

Method

1 Preheat oven to 350°.
2 With mixer, beat ½ cup butter and sugar in medium-sized bowl.
3 Finely chop ¼ cup of the cashews.
4 Stir chopped cashews and flour into beaten mixture.
5 Press on bottom of 13 x 9 inch baking pan.
6 Bake 12 minutes.
7 Coarsely chop remaining cashews; set aside.
8 In heavy saucepan; heat Condensed milk and 2 tablespoons butter over medium heat until
bubbly, stirring constantly.
9 Cook and stir 5 minutes more. (Mixture will thicken and become smooth.)
10 Remove from heat. Stir in vanilla.
11 Carefully spoon over baked layer; bake 10 to 12 minutes or until golden.
12 Immediately sprinkle with chocolate chips. Let stand 2 minutes; spread chocolate evenly
over top.
13 Sprinkle with coarsely chopped cashews.
14 Cool; chill to set up chocolate.
15 Cut into bars. Store leftovers covered in refrigerator.
16 Makes about 36 bars.

Chocolate Nut Bars were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from an Eagle Brand – Best-Loved Desserts by Better Your Home Series


If you would like to assist in paying ShirleyAnn, please donate here. Thank You!

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

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Jam Biscuits

JAM BISCUITS

Jam Biscuits

Ingredients

2 oz corn flour  

2 oz castor sugar

4 oz flour

2 oz butter or margarine

¼ teaspoon orange rind or peel

1 teaspoon orange juice

Jam

Sieved Icing Sugar

Method

1.                  Mix corn flour, flour and sugar on a pastry board.

2.                  Work in the orange rind and butter or margarine

3.                  Add juice.

4.                  Roll out to about ½ -cm (¼ –inch) thick and cut into oval shapes.  From half of the oval shapes cut out two small ovals.

5.                  Place on an ungreased baking sheet and bake in centre of a moderately hot oven, 375°F, 190°C, Gas Mark 5, for 1- 12 minutes. 

6.                  Cool on the baking sheet.

7.                  When cool, spread the ovals with redcurrants, bramble, black grape or some other jelly; dredge the biscuits with the cut-out shapes with icing sugar.  Place these on top of the ovals.  

Jam Biscuits were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

https://drive.google.com/file/d/0B5WnHuJ90rZZbjNWaVpqWl9RLVU/view?usp=sharing 

 

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

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