Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZbmpnZkUwTzROTG8/view?usp=sharing

Tuesday, January 13, 2015

Christmas Roll-Out Cookies

Christmas Roll-Out Cookies

Ingredients

1 cup butter

1 cup sugar

1 large egg

1 teaspoon vanilla

2 teaspoons baking powder

3 cups flour

Method

1. Preheat oven to 400°F.

2. In a large bowl, cream butter and sugar with an electric mixer.

3. Beat in egg and vanilla.

4. Mix baking powder and flour, add one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand (if dough becomes too stiff, add water, a teaspoon at a time). Do not chill dough.

Note: Dough can be tinted with icing Color. Add small amounts until desired color is reached.

For chocolate cookies: Stir in 3 ounces melted, unsweetened chocolate. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter and ⅛ in thick. Dip cutters in flour before each use. Bake cookies on an ungreased cookie sheet on top rack of oven to 6 – 7 minutes, or until cookies are lightly browned. Makes 20 -24 average size cookies.

Christmas Roll-Out Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from “Wilton Cake Decorating Yearbook” yearbook 1997 on Cookie Recipes page 94.

This document in its entirety is located here, with more photos:-
https://drive.google.com/file/d/0B5WnHuJ90rZZbmpnZkUwTzROTG8/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Busy-Day Cake

BUSY-DAY CAKE

Busy-Day Cake

Ingredients

1⅓ cups all-purpose flour

⅔ cup sugar

2 teaspoons baking powder

⅔ cup milk

¼ cup butter, softened

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 Cake 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-Cake

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

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZajhLYm5kUF9fQlE/view?usp=sharing

Monday, January 12, 2015

Fruit Pound Cake

FRUIT POUND CAKE

Fruit Pound Cake

Ingredients

¾ cup butter or margarine

½ teaspoon grated lemon peel

¾ cup sugar

1 teaspoon vanilla

3 eggs

1¼ cups sifted all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

¼ cup chopped mixed peel

¼ cup raisins

¼ cup walnuts

Method

1. Cream butter and peel; gradually add sugar, creaming till light, about 6 minutes at medium speed on electric mixer.

2. Add vanilla, then eggs, one at a time, beating well after each.

3. Sift together dry ingredients; stir in and alternate with fruit and nuts.

4. Grease bottom only of 9 x 5 x 3 – inch pan; turn in batter.

5. Bake at 350° for 50 minutes or till done. Cool in pan.

6. Sift confectioners’ sugar lightly on top.

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

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes And Garden New CookBook, the chapter on “Yellow

Cakes”, page 68 of the Third Printing, 1970.

Fruit Pound Cake

This document in its entirety is located here, with more photos:-
https://drive.google.com/file/d/0B5WnHuJ90rZZajhLYm5kUF9fQlE/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZN2pONnBPR1B3Y0E/view?usp=sharing

Sunday, January 11, 2015

Rum Fruit Pound Cake

RUM FRUIT POUND CAKE

Rum Fruit Pound Cake

Ingredients

¾ cup butter or margarine

½ teaspoon grated lemon peel

¾ cup sugar

1 teaspoon vanilla

3 eggs

1¼ cups sifted all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

¼ cup chopped mixed peel (soaked in Goslings Black Rum)

¼ cup raisins (soaked in Goslings Black Rum)

Method

1. Cream butter and peel; gradually add sugar, creaming till light, about 6 minutes at medium speed on electric mixer.

2. Add vanilla, then eggs, one at a time, beating well after each.

3. Sift together dry ingredients; stir in and alternate with fruit.

4. Grease bottom only of 9 x 5 x 3 – inch pan; turn in batter.

5. Bake at 350° for 50 minutes or till done. Cool in pan.

6. Sift confectioners’ sugar lightly on top.

Rum Fruit Pound Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes And Garden New CookBook, the chapter on “Yellow

Cakes”, page 68 of the Third Printing, 1970.

Rum Fruit Pound Cake

This document in its entirety is located here, with more photos:-
https://drive.google.com/file/d/0B5WnHuJ90rZZN2pONnBPR1B3Y0E/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

LOCATED HERE FOR PICTURES OF MEALS

Wednesday, January 7, 2015

Photo Album Located Here For Pictures Of Meals

PHOTO ALBUM

https://plus.google.com/photos/109673162769286415486/albums/6101690045256027777

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing