Recipe Marketing

SEPTEMBER 2015 MONTHLY NEWSLETTER

Recipes To These Photos Noted Herewith
Are Included In September 2015 Newsletter

Sunday, September 20, 2015

September 2015 Monthly Newsletter

RECIPE MARKETING

Biscuit Supreme

Chicken Pie

Cinnamon Biscuits

Peach Mango Pound Cake Made With Kool-Aid

Raisin Bran Cookies

Please click herewith for copy of newsletter:-

Newsletter September 2015

Recipe Marketing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZQ2lNM1JLVTNnQ2M/view?usp=sharing

Saturday, September 12, 2015

Raisin Bran Cookies

Raisin Bran Cookies

Ingredients

¾ cup shortening

¾ cup sugar

¾ cup brown sugar

2 eggs

2 teaspoons vanilla

2¼ cup flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon salt

1½ cup raisin bran cereal

½ cup raisins

1¼ cup chopped nuts

Method

1. Heat oven to 375°F.

2. Lightly coat baking sheets with no-stick cooking spray.

3. Beat shortening, sugar and brown sugar.

4. Beat in eggs and vanilla.

5. Combine flour, baking soda, cinnamon and salt into a bowl. Beat in shortening mixture and blend.

6. Stir in raisin bran cereal, nuts and raisins. (note the same raisins in the cereal box were used)

7. Drop by rounded tablespoonfuls about 2 inches apart on prepared baking sheets.

8. Bake 10 to 12 minutes or until light brown. Cool on baking sheet 2 minutes.

9. Place on cooling rack to cool completely.

Raisin Bran Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from on a package of Crisco from a recipe called “Cranberry Walnut Oatmeal Cookies”.

Please note the following were substituted accordingly in this recipe.

· Oats with Raisin Bran Cereal

· Cranberries with Raisins

· Walnuts with Unsalted Dry Roasted Peanuts

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Pound Cake – Please click for recipe

Tuesday, September 8, 2015

Peach Mango Pound Cake Made With Kool-Aid

PEACH MANGO POUND CAKE

Peach Mango Pound Cake

Ingredients

⅔ cup shortening

1½ cups sugar

⅔ cup Kool-Aid Peach Mango (Take the ⅔ cup from 1 cup water and 1 tablespoon Kool Aid drink mix)

1 teaspoon vanilla extract

2 cups flour

1 teaspoon salt

½ teaspoon double active baking powder

3 eggs

Method

1. Cream shortening and sugar until light and fluffy.

2. Add drink and extract; blend.

3. Stir in dry ingredients, to creamed mixture. Beat until smooth.

4. Add eggs one at a time and beat well after each addition.

5. Beat entire mixture well before pouring into greased loaf pan.

6. Bake at 300° oven for 1 hour and 25 minutes.

Peach Mango Pound Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from this recipe herewith:-

Please note the following were substituted accordingly in this recipe.

https://drive.google.com/file/d/0B5WnHuJ90rZZUVZOc1BNRTh6TW8/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing