Recipe Marketing : April 2018

Monday, April 30, 2018

Cherry Jam

CHERRY JAM

All photos and videos located here.

Cherry Jam

Ingredients

1/2 cup cherries (Bermuda)

1/4 cup sugar

1/2 to 1 cup water (just enough to cover all cherries)

Method

Wash and clean cherries. Place cherries into a medium size sauce pan and add water bring to boil and cook for 20 minutes or until soft enough to mash and remove seeds. Drain water and mash. Add sugar and blend. Cook further for another 20 minutes or until thicken to jam consistency. Spoon into bowl or jar to cool.

Cherry Jam was made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Recipe derived and was aspired from this Recipe from the Bermuda Best Recipes.

Bermuda Cherry Jam

6 qts. of cherries, wash and put on to boil with 1/2 pt. of water. Boil until they can be crushed from pits. Crush through a colander. Add to every 3 cups of crushed fruit, 6 1/2 cups of sugar. Bring fruit and sugar to a boil for 20 to 30 minutes, then add 1/2 bottle Certo. Boil for 2 minutes and bottle.
Recipe by Mrs. W.E.Meyer.

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Monday, April 16, 2018

Whole Wheat Butter Cream Sandwich Cookies

Whole Wheat Butter Cream Sandwich Cookies

All photos to this post are located here. Please click here.

Recipe

Ingredients

2 oz whole wheat flour

4 oz flour

2 oz sugar

2 oz butter or margarine

1/4 teaspoon lemon flavoring

Filling

¼ cup butter

6 – 8 tablespoons icing sugar

1/8 lemon flavoring

Method

1. Mix flours and sugar on a pastry board.

2. Work in the butter or margarine and flavoring..

3. Roll out to about ½ -cm (¼ –inch) thick and cut into round shapes.

4. Place on an ungreased baking sheet and bake in centre of a moderately hot oven, 375°F, 190°C, Gas Mark 5, for 10 - 12 minutes.

5. Cool on the baking sheet.

6. Cream butter and icing sugar.

7. When cool, spread the cookies with (butter cream mixture). Sandwich together.

Similar Recipes

Custard Cream Cookies Recipe
Cherry Biscuits

Whole Wheat Butter Cream Sandwich Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

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Saturday, April 14, 2018

Carrot Cake

All the photos of the Carrot Cake is located herewith.

Group 1 Photos
Group 2 Photos

Carrot Cake

Ingredients

1/4 cup whole wheat all purpose flour
3/4 cup all purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
3/4 cup vegetable oil
1 1/2 cup grated raw carrots

Optional Icing (Drizzle)
1/4 cup icing sugar
1 - 2 teaspoons milk or water
1/4 teaspoon vanilla

Method

Grease and flour 3 mini loaf pans; set aside. Preheat oven to 350 degrees. In a large mixing bowl, sift together flours, sugar, baking soda, cinnamon, and salt. Add eggs and oil; blend well. Add carrots; blend well. Pour batter into prepared pans. Bake for 25 to 30 minutes before turning out onto a wire rack to cool completely. Optional drizzle with frosting.

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