Recipe Marketing : February 2018

Sunday, February 25, 2018

Loquat Cake

Photos at https://m.facebook.com/story.php?story_fbid=1814455425243760&id=100000379609142

Loquat Cake
Loquat Upside-Down Cake

Ingredients

3 tablespoons butter
1/2 cup sugar
1 egg
1/2 cup and 2 tablespoons flour
1 teaspoon baking powder
1/8 teaspoon nutmeg
1/2 teaspoon vanilla
1/8 teaspoon salt
1/4 cup milk or sour milk
1 cup Loquats (washed, peeled and cut in half with seeds removed)

Method

1. Preheat oven to 350 degrees.

2. Grease and flour 6 inch baking pan.

3. Cream butter and gradually add sugar, beat until light and fluffy.

4. Mix in egg and vanilla.

5. Stir in dry ingredients.

6. Stir in milk and combine well.

7. In a bowl toss 2 tablespoons and 1/4 teaspoon cinnamon with loquats.

8. In greased and floured pan pour and arrange loquats with the seeded side up (optional pour a little melted butter or water over loquats). Spoon and smooth cake batter on top of the loquats.

8. Bake for approximately 30 - 40 minutes or until cake tester inserted comes out clean.

9. Cool in pan on wire rack for approximately 5 to10 minutes before inverting cake upside down on cake plate.
10. Serve warm or cold with whip cream.

Loquat Cake was made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

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Friday, February 23, 2018

Vanilla Cupcakes With Loquat Jam

Photos at
https://m.facebook.com/story.php?story_fbid=1808530079169628&id=100000379609142

Vanilla Cupcakes With Loquat Jam

Ingredients

3 tablespoons butter
1/2 cup sugar
1 egg
1/2 cup and 2 tablespoons flour
1 teaspoon baking powder
1/8 teaspoon nutmeg
1/2 teaspoon vanilla
1/8 teaspoon salt
1/4 cup milk

Loquat Jam Recipe
http://recipemarketing.blogspot.com/2018/02/loquat-jam-making.html?m=1

Method
1. Preheat oven to 350 degrees.

2. Line with cupcake liners six cupcake pan cups.

3. Cream butter and gradually add sugar, beat until light and fluffy.

4. Mix in egg and vanilla.

5. Stir in dry ingredients.

6. Stir in milk and combine well.

7. Spoon in cupcake cups 1/4 of mixture.

8. Bake for approximately 15 - 20 minutes or until cake tester inserted comes out clean.

9. Cool in pan for approximately 5 minutes before placing on cooling rack.

10. When completely cool spoon out from the top of cupcake approximately a 1 inch circles and scoop cake out. Fill with Loquat Jam 1 teaspoon into scooped out area. Top and cover back the scooped out cake on top of Loquat Jam.

Optional dust with powdered sugar.

Vanilla Cupcakes With Loquat Jam were made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Recipe Marketing Website
http://recipes -recipemarketing.com

Thursday, February 22, 2018

Icing Sugar Cookies With Loquat Jam

Photos at
https://m.facebook.com/story.php?story_fbid=1806267936062509&id=100000379609142

https://m.facebook.com/story.php?story_fbid=1806273172728652&id=100000379609142

Icing Sugar Cookies With Loquat Jam

Ingredients

1/2 cup butter
1/4 cup Crisco
1 cup icing sugar
1 egg
1/2 teaspoon vanilla
2 cups flour
2/3 cup Loquat Jam

Loquat Jam Recipe

http://recipemarketing.blogspot.com/2018/02/loquat-jam-making.html?m=1

Method

1. Heat oven to 350 degrees.

2. Combine butter, shortening and sugar. Cream until light and fluffy.

3. Mix in egg and vanilla.

4. Blend in flour and form a soft ball.

5. Roll one tablespoon of dough between your hands to form in 1 inch balls. Place 2 inches apart on an ungreased cooking sheet. Flour thumb and intent in the center of each ball. Fill each indentation with 1/2 teaspoon of Loquat Jam or any jam of your liking.

6. Bake in moderate oven at 350 degrees for approximately 10 to 15 minutes or until golden brown around the edges.

7. Place on cooling rack to cool completely and then store in airtight container.

Makes approximately 3 to 4 dozen.

Icing Sugar Cookies With Loquat Jam were made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Recipe Marketing Website
http://recipes -recipemarketing.com

Wednesday, February 21, 2018

Whole Wheat Cream Scones With Loquat Jam

Photos at
https://m.facebook.com/story.php?story_fbid=1804120616277241&id=100000379609142

Whole Wheat Cream Scones With Loquat Jam

Ingredients

3/4 cups flour
1/4 cups whole wheat flour
1 1/2 teaspoons baking powder
2 tablespoons sugar
3 tablespoons butter
1 egg (beaten)
1/4 cup cream and 2 tablespoons water
Loquat Jam

Method

1. Preheat oven to 400 degrees.

2. Combine flour, baking powder, salt and sugar together.

3. Add cold refrigerator butter and cut into flour mixture.

4. Add milk, water and 3 tablespoons of beaten egg to flour mixture. Blend together well.

5 Place on slightly flour board and knead slightly.

6. Roll out to about 1/2 inch thick and cut either in wedges or round shape. Brush with remaining egg mixture as egg wash.

7. Place on an ungreased cookie sheet.

8. Bake for 15 - 20 minutes or until golden brown.

9. Serve warm with the Loquat Jam.

Loquat Jam Recipe

http://recipemarketing.blogspot.com/2018/02/loquat-jam-making.html?m=1

Whole Wheat Cream Scones With Loquat Jam were made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Recipe Marketing Website
http://recipes -recipemarketing.com

Tuesday, February 20, 2018

Marketing SFI : Newsletter February 2018

Marketing SFI : Newsletter February 2018: Newsletter February 2018 HAPPY VALENTINE'S MONTH Greetings, Welcome to this month's newsletter. This month the ne...

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Friday, February 16, 2018

Loquat Jam Making

Click here for all Photos And Videos to Jam Making by ShirleyAnn Pearman

Nutrition Facts

Loquat Jam Making

Recipe from BERMUDA'S BEST RECIPES COOKBOOK Fourteenth Edition

BERMUDA LOQUAT JAM

Seed and cut in half 5 cups loquats, add 5 cups sugar, 1 cup water. Put seeds in bag, cook with jam to give flavour and colour. Stir often, boil until thick. MRS. MATTHEW THOMPSON

***

Options to which I did.

2 1/2 cups loquats, 2 1/2 cups sugar, 1/2 cup water.

All Instructions followed as instructed by Mrs Matthew Thompson.

However, I did not have a bag or cheese cloth to put the seeds in. Therefore, in a separate pot I boiled the seeds in water of approximately 1/4 cup for a few minutes and added the liquid color water to loquat mixture as it was coming to a boil (2 tablespoons)
In timing the whole process, it took approximately 1 hour to begin thicking.
Some will probably say I over thickened it, but the jam apparently spreads easy more so while hot or when it meets a warmed scone, biscuit etc. All in all, I enjoyed making the jam and its very delicious.

I also, as you will note in the video, made also a hot cup of tea out of the jam mixture like adding honey, that was delicious too.

In another or other blog posts in the near future you will see other usages to which I made cookies, scones and cupcakes.

Here are some Postings at Facebook which includes photos and videos.

Loquat Season 1
https://m.facebook.com/story.php?story_fbid=1797639620258674&id=100000379609142

Loquat Season 2
https://m.facebook.com/story.php?story_fbid=1798906676798635&id=100000379609142

Loquats
https://m.facebook.com/story.php?story_fbid=1804095526279750&id=100000379609142

Loquat Jam Making
https://m.facebook.com/story.php?story_fbid=1804105312945438&id=100000379609142

Loquat Jam With Whole Wheat Cream Scones
https://m.facebook.com/story.php?story_fbid=1804120616277241&id=100000379609142

Recipe Marketing Website
http://recipes -recipemarketing.com

Saturday, February 10, 2018

Vanilla Cake

VANILLA CAKE

Facebook Post and Photos

Vanilla Cake

Ingredients

2 cups flour
1 cup sugar
3 teaspoons baking powder
2 eggs
¾ cup butter or margarine
¾ cup milk
1 teaspoon vanilla

Method

1. Preheat oven at 350°.
2. Grease and flour a 10 inch round or square baking pan.
3. Sift flour with baking powder; set aside.
4. Cream sugar and butter.
5. Add eggs and vanilla.
6. Add flour mixture and milk, alternately.
7. Pour cake mixture in prepare baking pan.
8. Bake about 30 – 45 minutes or until done when a cake tester is inserted and comes out clean.
9. Cool on cooling wire rack for a few minutes (approximately 10 minutes) and remove from pan on cake dish. Continue to cool. Frost Optional

Vanilla Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe Marketing Website
http://recipes -recipemarketing.com

Saturday, February 3, 2018

Banana Bread Recipe (Chiquita - Tea Loaf)

Banana Bread
Recipe

Tea Loaf

Facebook Post And Photos
#Chiquita #Tealoaf

Ingredients

1/3 cup shortening

2/3 cup sugar

2 eggs, slightly beaten

1 3/4 cups sifted all-purpose flour

2 3/4 teaspoons double-acting baking powder

1/2 teaspoon salt

1 cup mashed ripe Chiquita banana ( 2 to 3 bananas)

Method

Beat shortening until creamy and glossy, or 2 minutes at medium speed on electric mixer. Gradually add sugar, beating until light and fluffy after each addition. Add eggs and beat until thick and pale lemon in colour. Sift dry ingredients; add alternately with bananas; blend thoroughly after each addition. Grease bottom only of a 4 1/2 X 8 1/2 X 3 - inch loaf pan. Turn batter into pan. Bake in 350 degrees F oven for 60 to 70 minutes or until cake tester inserted in center comes out clean and dry.
Let bread partially cool in pan (20 to 30 minutes) before turning onto rack.

Makes one loaf.

See attached clipping of recipe by Chiquita Banana which I came across in my archives of recipe collections from Conyers, Dill & Pearman in the 1980s, smile ☺ and can't remember who gave it to me or if I was just reading a magazine in the office and copied it on the office photocopier. ☺ I made the bread over years but just recently decided to make it again and blog it. Cheers to office photocopier.

Chiquita Banana Recipe (click here).

Banana Bread was made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Recipe Marketing Website
http://recipes -recipemarketing.com

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