THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Thursday, November 27, 2014
Wednesday, November 19, 2014
November 2014 Monthly Newsletter
RECIPE MARKETING
NOVEMBER 2014 MONTHLY NEWSLETTER
Recipes To These Photos Noted Herewith
Are Included In November 2014 Newsletter
Recipes To These Photos Noted Herewith
Are Included In November 2014 Newsletter
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THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Tuesday, November 18, 2014
Loaf Pound Cake
LOAF
POUND CAKE
Loaf 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
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.
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.
Loaf
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.
This document in its entirety is located here, with more photos:-
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Monday, November 17, 2014
Golden Chiffon Cake
GOLDEN
CHIFFON CAKE
Golden
Chiffon Cake
Ingredients
2¼ cups sifted cake flour
1½ cups sugar
3 teaspoons baking powder
1 teaspoon salt
* * *
½ cup salad oil
5 egg yolks
¾ cup water
1 teaspoon vanilla
2 teaspoons grated lemon peel
½ teaspoon cream of tartar
1 cup (8) egg whites
Method
1.
Sift together first 4 ingredients into
bowl; make well in center.
2.
Add in order next 5 ingredients.
3.
Beat till satin smooth.
4.
Add cream of tartar to egg whites; beat
till very stiff peak’s form.
5.
Pour batter in thin fold in gently.
6.
Bake in ungreased 10-inch tube pan in a
slow oven (325°) for 1 hour and 10 minutes.
Invert pan; cool.
7.
Frost with Seven-minute Frosting (see
page 84) tinted with a few drops yellow food coloring.
8.
Sprinkle with yellow tinted coconut.
Golden
Chiffon 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 “Angel, Sponge Cakes”, page 79 of the Third
Printing, 1970.
This document in its entirety is located here, with more photos:-
Cake was made for Dwayne Jr.'s 20th Birthday. Happy Birthday DJ.
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Tuesday, November 11, 2014
Thanksgiving Dinner And Desserts
Monday, November 10, 2014
Cinnamon Currant Coffee Rolls
Cinnamon
Currant Coffee Rolls
Basic
Sweet Dough
Ingredients
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
½
teaspoon cinnamon
½
cup currants
Filling
¼ cup brown sugar
⅓ cup chopped nuts (optional)
⅓ cup currants
½ teaspoon cinnamon
¼ teaspoon nutmeg
Icing
¼ cup icing sugar
1 tablespoon milk
¼ teaspoon almond extract
Optional Tip
3 teaspoons of baking powder can be used along with the yeast.
|
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, cinnamon
and currants.
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.
Cinnamon
Currant 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:-
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing