Recipe Marketing : May 2017

Tuesday, May 30, 2017

Chocolate Cake Baked In Convection Toaster Oven

CHOCOLATE CAKE
Ingredients
1 cup butter
1 1/2 cups sugar
6 eggs
1 teaspoon vanilla
2 oz (8 squares) Baker's Unsweetened Chocolate
2 teaspoons baking powder
2 cups flour

Method
1. Preheat convection toaster oven to 300°.
2. Grease and flour 3 mini loaf pans.
3. Cream butter until light and fluffy.
4. Gradually add sugar, beating well until fluffy.
5. Add eggs, one at a time, beating after each addition.
6. Add vanilla and melted chocolate.
7. Blend or fold in sifted dry ingredients gradually.
8. Pour into mini loaf pans.
10. Bake in a 300° oven for approximately 30 to 45 minutes or until a wooden pick inserted in center comes out clean.
11. Let cool in pan 10 minutes.
12. Remove from pan.
13. Let cool completely on a wire rack.
14. Optional – Icing, frost, garnish etc. to your choice or likings.

Chocolate Cake was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman

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Monday, May 22, 2017

Lemon Cream Cake By Marketplace Bermuda

Lemon Cream Cake

By Marketplace Bermuda

http://www.marketplace.bm/

Saturday, May 20, 2017

Lemon Pie 🍋

Recipe

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ShirleyAnn Pearman

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Thursday, May 11, 2017

Apple Crumble Coffee Cake

Apple Crumble Coffee Cake
Ingredients
2 cups sifted cake flour or all purpose flour
1 cup sugar
2 ½ teaspoons baking powder
1 teaspoon salt
1/3 cup shortening or butter
1 cup water
2 eggs
1 large apple grated
1 teaspoon vanilla extract
Optional : ¼ cup raisins
Optional: Sprinkle top of cake before going into oven with sugar.

Method

1. Preheat oven to 350F. Grease well and flour a 9-by-9-by1 3/4 –inch baking pan.

2. Into large bowl of electric mixer, sift flour with sugar, baking powder, and salt.

3. Add shortening or butter and cut in until looks like pea size bread crumbs.

4. Add water and vanilla; beat 2 minutes longer.
5. Beat in eggs one at a time. Until well blended.
6. Pour batter into prepared pan and bake 30 to 35 minutes; or until surface springs back when gently pressed with fingertip.
7. Cool in pans 10 minutes. Remove from pans; cool thoroughly on wire racks. Fill and frost as desired.

Apple Crumble Coffee Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

https://drive.google.com/file/d/0B5WnHuJ90rZZeDFkSkl1ZXEzZVU/view?usp=sharing