Recipe Marketing

Mixed Fruit Upside Down Pound Cake

Tuesday, October 20, 2015

October 2015 Monthly Newsletter

RECIPE MARKETING

OCTOBER 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 October 2015

Recipe Marketing

http://recipemarketing.com.co

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZOXNJMk5LSlAwSEk/view?usp=sharing

Pumpkin Donuts

PUMPKIN DONUTS

Pumpkin Donuts

Ingredients

3 cups all-purpose flour

½ cup packed brown sugar

2 ½ teaspoons baking powder

1 ½ teaspoons pumpkin spice

½ teaspoon salt

¼ teaspoon baking soda

½ cup pumpkin pureé

2 eggs

¼ cup milk

¼ cup butter

Sugar Glaze

¼ cup sugar

¼ teaspoon Pumpkin spice

¼ teaspoon Cinnamon

Method

1. Prepare oil in frying pan or pot.

2. Sift flour, brown sugar, baking powder, pumpkin spice, salt, and baking soda together in a bowl, add pumpkin puree, eggs, milk and softened butter. Beat mixture with an electric mixer on low speed until combined.

3. On lightly flour broad roll out dough and cut with donut cutter accordingly.

4. Arrange to fry until golden brown.

5. Drain on paper towel.

6. Coat with sugar glaze.

Pumpkin Donuts were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Pound Cake – Please click for recipe

Mixed Fruit Upside Down Pound Cake

MIXED FRUIT UPSIDE DOWN POUND CAKE

Mixed Fruit Upside Down Pound Cake

Ingredients

⅔ cup butter

1½ cups sugar

⅔ cup milk

1 teaspoon vanilla extract

2 cups flour

1 teaspoon salt

½ teaspoon double active baking powder

3 eggs

Fruit Mixture

2 15oz cans of Mixed Fruit

¼ cup brown sugar

1 – 2 tablespoons syrup from Mixed Fruit

1 tablespoon butter

Method

1. Prepare cupcake pans by greasing each cup.

2. Combine brown sugar, butter and mixed fruit syrup. Warm until butter melts.

3. Fill each cup to cover the bottom with mixed fruit, top with approximately 1 teaspoon of brown sugar syrup.

4. Set aside.

5. Cream shortening and sugar until light and fluffy.

6. Add milk and extract; blend.

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

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

9. Beat entire mixture well before pouring into greased cupcake pans with mixed fruit and syrup.

10. Bake at 300° oven for 25 to 30 minutes.

11. Cool for 5 minutes and turn pans upside down to allow cakes to come out with fruit mixture.

12. Serve accordingly.

Mixed Fruit Upside Down Pound Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from this recipe herewith:-

https://drive.google.com/file/d/0B5WnHuJ90rZZX0lOUmk0NVBoLW8/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Pound Cake – Please click for recipe

Halloween Cupcakes With Candy Icing

HALLOWEEN CUPCAKES WITH CANDY ICING

Halloween Cupcakes With Candy Icing

Pound Cake

Ingredients

⅔ cup butter

1½ cups sugar

⅔ cup milk

1 teaspoon lemon extract

2 cups flour

1 teaspoon salt

½ teaspoon double active baking powder

3 eggs

Icing:

1 cup confectioner sugar

¼ teaspoon lemon extract

1 – 2 tablespoons water

1 package of candy corns

Method

1. Prepare cupcake pans by greasing each cup or by using cupcake linings.

2. Cream shortening and sugar until light and fluffy.

3. Add milk and extract; blend.

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

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

6. Beat entire mixture well before pouring into greased cupcake pans with mixed fruit and syrup.

7. Bake at 300° oven for 25 to 30 minutes.

8. Serve accordingly.

Halloween Cupcakes was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from this recipe herewith:-

https://drive.google.com/file/d/0B5WnHuJ90rZZVXk1NVRXMUI3Wnc/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing