Recipe Marketing

Coffee Rolls - Cupcake Buns

Monday, October 20, 2014

October 2014 Monthly Newsletter Recipe Marketing

RECIPE MARKETING

OCTOBER 2014 MONTHLY NEWSLETTER

Recipes To These Photos Noted Herewith
Are Included In October 2014 Newsletter

Coffee Rolls

Cheese Muffins

Carrot Cake – Cupcakes

Please click herewith for copy of newsletter:-

Newsletter October 2014

Recipe Marketing

http://marketingsites-sp.net/Recipes/Listings/NewsletterJune2014.html

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Invite And Newsletter

Recipe Directory And Newsletter

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THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

COFFEE ROLL – CUPCAKE BUNS

Coffee Roll - Cupcake Buns

COFFEE ROLLS

RECIPE LOCATED AT COFFEE ROLLS

This document in its entirety is located here, with more photos:-
https://drive.google.com/file/d/0B5WnHuJ90rZZcGhYQmptLUdkVWc/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Wednesday, October 15, 2014

Carrot Cake - Cupcakes

CARROT CAKE - CUPCAKES

Carrot Cake

Ingredients

2 cups sugar

4 eggs

2 Jars Gerber Junior Carrot Baby Food or 2 (2 -3.5 oz Packs) Gerber (2^nd Foods) Carrots

1½ cups vegetable oil

3 cups flour

1½ teaspoons baking soda

2 teaspoons baking powder

1 teaspoon cinnamon

¾ cups raisins

½ cup nuts

Method

1. Preheat oven to 350°.

2. Grease and flour 2 loaf pans or 13x9x2 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.

Carrot Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

This document in its entirety is located here, with more
https://drive.google.com/file/d/0B5WnHuJ90rZZTXhfOFlhV2p2VGs/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Thursday, October 2, 2014

Coffee Rolls

Coffee Rolls

Ingredients

Basic Sweet Dough

1 package yeast

½ cup lukewarm water

1 teaspoon sugar

1 cup milk

⅓ cup sugar

1 teaspoon salt

½ cup shortening

1 beaten egg

4 cups sifted all-purpose flour

Method

1. Sprinkle yeast and sugar into lukewarm water and let it stand for 10 minutes.

2. Pour milk, sugar, salt and shortening in a bowl.

3. Add egg.

4. Add yeast mixture to milk mixture.

5. Beat in flour.

6. Mix well with a sift fingers, until a smooth elastic dough is formed.

7. Turn onto a lightly floured board and knead until the dough is of even texture.

8. Cover dough and let rise until double in size.

9. Punch down the risen dough and turn onto a lightly floured board.

10. Loaf as desired.

11. Cover and let rise.

12. Bake in a 375° oven for 25 minutes.

Coffee Rolls was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was received from one of my educational cookery classes with Mrs. Rattery “Food and Nutrition” at Sandy’s Secondary School (High School) in 1979 on Basic Sweet Dough.

This document in its entirety is located here, with more photos:-
https://drive.google.com/file/d/0B5WnHuJ90rZZTDJ1NmpyamUxTWs/edit?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZb2I0WGRUVXpoNE0/edit?usp=sharing

Cheese Muffins

CheeseMuffins

Ingredients

1½ cups flour

2 teaspoons baking powder

¼ teaspoon baking soda

¼ cup cheese (cheddar)

¼ teaspoon salt

¼ cup sugar

¼ cup melted butter

1 egg beaten

1 teaspoon vanilla

½ cup milk

Method

1. Preheat oven to 350°.

2. Butter muffin pans.

3. Sift flour, baking powder, baking soda, salt and sugar together and set aside.

4. Add grated cheese.

5. Add butter.

6. Add egg.

7. Add vanilla.

8. Add milk.

9. Blend and stir all together.

10. Spoon into buttered muffin pans.

11. Bake for 20 – 25 minutes.

Cheese Muffins was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

This document in its entirety is located here, with more photos:-

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing