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Holiday Season Snack Cake

Monday, December 21, 2015

Christmas Dinners

MERRY CHRISTMAS AND A HAPPY NEW YEAR

CHRISTMAS DINNERS

String Beans

Yams

Carrots

Macaroni And Cheese

Baked Pumpkin

Rice and Cheese

Stuffing

Mashed Potatoes

Mushrooms And Rice

Turkey Meatloaf

Farine Pie

ShopRite Croissants

ShopRite Biscuits

Holiday Season Coconut Snack Cake

Holiday Season Cupcakes

Spritz Cookies With Cherries

Holiday Season Cookies

Holiday Season Snack Cake

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ShirleyAnn Pearman

Recipe Marketing

Spritz Cookies With Cherries

Sunday, December 20, 2015

December 2015 Monthly Newsletter

RECIPE MARKETING

DECEMBER 2015 MONTHLY NEWSLETTER

Herewith is one of the photos and recipes included in this month's Newsletter.

Please click herewith for a copy of the newsletter:-

Newsletter December 2015

Recipe Marketing

http://recipemarketing.com.co

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Recipe was taken from on the back of a box of a Cookie Press by Wilton.

Spritz Cookies With Cherries

SEASON'S GREETINGS

SPRITZ COOKIES WITH CHERRIES

Spritz Cookies

Ingredients

1½ cups butter or margarine

1 cup granulated sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla

½ teaspoon almond extract

4 cups all-purpose flour

1 teaspoon baking powder

Method

1. Preheat oven to 400°.

2. Thoroughly cream butter and sugar.

3. Add egg, milk, vanilla, and almond extract; beat well.

4. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill.

5. Place dough into cookie press and press cookies onto ungreased cookie sheet.

6. Bake at 400° 6 to 8 minutes; remove cookies from sheet; cool on rack.

7. Makes 6 dozen cookies.

Please note a cookie press was not used but cookie cutters.

Spritz Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Spritz Cookies

https://drive.google.com/file/d/0B5WnHuJ90rZZbnZyVzVPU3g4X0E/view?usp=sharing

Spritz Cookies With Cherries

https://drive.google.com/file/d/0B5WnHuJ90rZZbkdWd1AyNHJoZmc/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZbW1TbExiSzhGWm8/view?usp=sharing

Coconut Bars

SEASON'S GREETINGS

COCONUT BARS

Coconut Bars

Coconut Diamonds

Ingredients

6 tablespoons butter, softened

¼ cup granulated sugar

¼ teaspoon salt

1 cup sifted all-purpose flour

2 eggs

1 teaspoon vanilla

1 cup brown sugar

2 tablespoons all-purpose flour

½ teaspoon salt

1 cup flaked coconut

¼ cup coarsely chopped walnuts

Method

1. Cream together butter, ¼ cup sugar and ¼ teaspoon salt.

2. Stir in 1 cup flour.

3. Pat onto bottom of 9x9x2-inch pan.

4. Bake at 350 ºF for 15 minutes or till lightly browned.

5. Meanwhile, beat eggs slightly; add vanilla.

6. Gradually add brown sugar, beating just till blended.

7. Add 2 tablespoons flour and ½ teaspoon salt. Stir in coconut and nuts.

8. Spread over baked layer.

9. Bake 20 minutes longer or till wooden pick comes out clean.

10. Cool. Cut in diamonds.

11. Makes 1 ½ dozen.

Coconut Bars were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from “Better Homes And Gardens New CookBook, the chapter on “Bar Cookies”, page 152 of the Third Edition.

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing