THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Tuesday, April 14, 2015
Classic Sugar Cookies
CLASSIC
SUGAR COOKIES
Classic
Sugar Cookies
Ingredients
180 ml (3/4 cup) softened butter
250 ml (1 cup) Lantic Granulated Sugar
2 eggs
5 ml (1 teaspoon) vanilla extract
625 ml (2 ½ cups) all-purpose flour
5 ml (1 teaspoon) baking powder
Additional Lantic Granulated Sugar for rolling
Method
1.
Preheat oven to 325°F /
160°C.
2.
Beat the butter with
the sugar until fluffy in a large mixing bowl, beat in the eggs and vanilla.
3.
Meanwhile, stir the
flour with the baking powder.
4.
Gradually beat the
flour mixture into the sugar mixture until well combined.
5.
Form the dough into 36,
1-inch (2.5 cm) balls. Roll each ball in
sugar and places. 2 –inches (5 cm) apart
on parchment paper-lined baking sheets.
6.
Bake in batches, for 12
to 14 minutes or until bottoms are golden.
7.
Cool completely on a
rack.
8.
Makes about 3 dozen
cookies.
Classic
Sugar Cookies were made and prepared by Shirley-Ann
Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from the bag of “Lantic” “Natural Granulated
Cane Sugar”.
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Chocolate Rice Krispies Bars
CHOCOLATE RICE KRISPIES BARS
Chocolate
Rice Krispies Bars
Ingredients
1 bag of Hershey’s Kisses Milk Chocolate (5.3 oz)
¼ cup peanuts
¼ cup raisins
¼ teaspoon corn syrup
1½ - 2 cups Rice Krispies
½ teaspoon butter or margarine
Method
1.
Melt butter, chocolate
and corn syrup together.
2.
Blend in Rice Krispies,
peanuts and raisins.
3.
Spoon onto parchment
paper that has been cut in about a 7 x 7 square. Form the mixture into 6 x 6 x 2 square with
rubber spatula. Smooth top and edges.
4.
Refrigerate unto firm
and set for a few minutes.
5.
Cut into desired
shapes.
Chocolate
Rice Krispies Bars was made and prepared by
Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Sunday, April 12, 2015
Orange Glazed Whole Wheat Raisin Bread
ORANGE
GLAZED
WHOLE
WHEAT RAISIN BREAD
Orange
Glazed Whole Wheat Raisin Bread
Ingredients
½
cup warm water (105 to 115F)
½
cup warm milk
1
package rapid active dry yeast (¼ cup warm water)
1
egg (beaten)
3
cups sifted all-purpose flour
1
cup whole wheat flour
¼
cup sugar
¼
teaspoon salt
¼
cup butter
½
cup raisins or golden raisins
1
teaspoon orange peel
2
teaspoons salad oil (To grease bowl prior to rising)
Glaze – Orange
¼
cup icing sugar
¼
teaspoon orange peel
1
– 2 teaspoons of orange juice.
Method
1.
Dissolve the yeast in ¼
cup warm water.
2.
Combine flours, sugar,
salt and butter. Cut in the butter unto
it resembles bread crumbs.
3.
Add raisins and orange
peel.
4.
Add milk, water, egg
and dissolved yeast. Blend altogether.
5.
Knead for 10 – 15
minutes accordingly.
6.
Place in a well greased
bowl and allow to rise for 1 hour approximately until double in bulk.
7.
Punch down dough with
fist; turn out onto lightly floured board.
8.
Loaf as desired to
respective well greased pans. (loaf pans, muffin pans, baking sheets etc.)
9.
Allow to rise for
approximately 30 minutes or until double in bulk.
10.
Preheat oven to 400F.
11.
Bake bread for 25 to 30
minutes, or until fully baked and crust is golden-brown.
12.
Brush with a little
butter.
13.
Drizzle or brush with
glaze. Combine all ingredients to make
glaze.
Orange
Whole Wheat Raisin Bread was made and prepared by
Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe can also be used to make Hot Cross Buns.
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Friday, April 10, 2015
Hot Cross Buns With Mixed Dried Fruit
HOT
CROSS BUNS
WITH
MIXED DRIED FRUIT AND CANDIED PEEL
Hot
Cross Buns
Ingredients
12
oz plain flour
Good
pinch salt
1
teaspoon mixed spice
½
oz fresh yeast
1
– 2 oz sugar
¼
pint tepid water, milk and water or milk (200 ml)
1
oz margarine
4
oz mixed dried fruit
2
oz candied peel
1
oz sugar
1
tablespoon water for glaze
Method
1.
Sieve the flour, salt and mixed spice
together.
2.
Add mixed dried fruit and candied peel.
3.
Cream yeast with 1 teaspoon of the
sugar.
4.
Add tepid liquid and a sprinkling of
flour. Put into a warm place for about
20 minutes.
5.
Rub margarine into the sieved flour mixture
with dried fruit and candied peel.
6.
Add sugar.
7.
Then work in yeast liquid and knead
thoroughly.
8.
Put into a warm place for about 1 hour,
until doubled in size.
9.
Form into round buns.
10.
The cross should be marked before
proving. Do this with the back of a
knife or by cutting thin strips of pastry and arranging on the top.
11.
Place on warmed, greased baking sheets
and prove for 15 minutes.
12.
Bake near the top of a very hot oven,
450° F, 230°C, Gas Mark 8, for 10 minutes.
13.
If buns are to be eaten straight away
dissolve the (1 oz) sugar in the tablespoon of water, and use to glaze the
buns. If, as so often happens, they are
to be reheated on Good Friday, glaze the buns after reheating.
Hot
Cross Buns were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from “Cookery In Colour, A
picture encyclopedia for every occasion edited by Marguerite Patten” chapter on
“Cookies”. “827” “Hot Cross Buns”
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
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