Monday, October 19, 2015

Halloween Cookies


 HALLOWEEN COOKIES


GHOST SHAPE COOKIES
PUMPKIN SHAPE COOKIES
SPOOKY CAT SHAPE

Halloween Cookies
1 package (13 oz) Pillsbury Ready to Bake Shape Halloween Cookies
Bake according to package instructions.










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THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Chocolate Fudge



CHOCOLATE FUDGE
















Chocolate Fudge

Fruit And Nut Fudge

Ingredients

1 cup milk
4 cups granulated sugar
½ cup margarine or butter
1 teaspoon vanilla essence
2 oz unsweetened baking chocolate bars  
½ cup coconut

Optional
¼ cup raisins or sultanas
¼ cup almonds, coarsely chopped

Method
1.                  Mix the milk and sugar together and leave to stand for 1 hour.
2.                  Then cook very slowly until sugar dissolves.
3.                  Add the margarine or butter in small pieces and when melted bring the mixture to the boil.
4.                  Boil steadily until a temperature of 238°F, 115°C is reached or until a little of the mixture forms a soft ball when dropped into cold water, this will take about 1 hour. During cooking brush the inside of the pan with cold water to prevent graining; stirring frequently especially when nearing 238°F, 113°C, to prevent burning.
5.                  Remove from heat and add the vanilla essence, chocolate and coconut.
6.                  Beat until the fudge is thick and creamy, then pour into a well greased tin. When cool and set cut into small squares.

Chocolate Fudge prepared by Shirley-Ann Pearman

Photo taken by Shirley-Ann Pearman

Recipe was taken from “Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten” chapter on “Sweets”. 

Chocolate Fudge

Halloween Fudge





THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Saturday, October 17, 2015

Halloween Fudge

HOMEMADE HALLOWEEN FUDGE 
















HALLOWEEN FUDGE


Ingredients

1 cup milk
4 cups granulated sugar
½ cup margarine or butter
1 teaspoon vanilla essence
Orange Colouring (Wilton Paste)
½ cup coconut

Optional
¼ cup raisins or sultanas
¼ cup almonds, coarsely chopped

Method
1.                  Mix the milk and sugar together and leave to stand for 1 hour.
2.                  Then cook very slowly until sugar dissolves.
3.                  Add the margarine or butter in small pieces and when melted bring the mixture to the boil.
4.                  Boil steadily until a temperature of 238°F, 115°C is reached or until a little of the mixture forms a soft ball when dropped into cold water, this will take about 1 hour. During cooking brush the inside of the pan with cold water to prevent graining; stirring frequently especially when nearing 238°F, 113°C, to prevent burning.
5.                  Remove from heat and add the vanilla essence, coconut and orange colouring.
6.                  Beat until the fudge is thick and creamy, then pour into a well greased tin. When cool and set cut into small squares.

Halloween Fudge prepared by Shirley-Ann Pearman

Photo taken by Shirley-Ann Pearman

Recipe was taken from “Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten” chapter on “Sweets”. 





THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Thursday, October 15, 2015

Macaroni And Sausage Dinner


 MACARONI AND SAUSAGE DINNER 

Macaroni And Sausage Dinner Garnished With Onions, Green, Orange And Yellow Peppers.   

Catelli Macaroni was cooked in the standard way, drained and Kraft Slice Cheese melted through.  Drover Irish Beef Sausages was pan fried.  Onions and peppers was sautéed in butter and spread over the top for garnish.














THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 
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