Recipe Marketing

Sunday, February 19, 2017

Recipe Marketing's Shop

http://astore.amazon.com/affiliatesa0d-20/detail/B01M4KV14G

If you would like to assist in paying ShirleyAnn, please donate here. Thank You!

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Friday, February 17, 2017

Condensed Caramel Snack Bars

Snack Bars were made this week with peanut butter shortbread, topped with Sweetened Condensed Milk cooked into caramel and topped with chopped peanuts, raisin and chocolate morsels.

Recipe will be blogged in the near future at http://recipemarketing.blogspot.com

The recipe is very much like this one with the chocolate topping omitted and peanut butter added to dough mixture halving with butter.
http://recipemarketing.blogspot.com/2011/12/chocolate-nut-bars.html?m=1

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Recipe Marketing
Shirley-Ann Pearman

Amazon
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Chocolate Nut Bars

Ingredients

½ cup (1 stick) butter
½ cup sugar
1 cup cashews or peanuts
1¼ cups unsifted flour
1 (14-ounce) can Condensed Milk (NOT evaporated milk)
2 tablespoons butter
2 teaspoons vanilla extract
1 cup (6 ounces) milk chocolate chips

Method

1 Preheat oven to 350°.
2 With mixer, beat ½ cup butter and sugar in medium-sized bowl.
3 Finely chop ¼ cup of the cashews.
4 Stir chopped cashews and flour into beaten mixture.
5 Press on bottom of 13 x 9 inch baking pan.
6 Bake 12 minutes.
7 Coarsely chop remaining cashews; set aside.
8 In heavy saucepan; heat Condensed milk and 2 tablespoons butter over medium heat until
bubbly, stirring constantly.
9 Cook and stir 5 minutes more. (Mixture will thicken and become smooth.)
10 Remove from heat. Stir in vanilla.
11 Carefully spoon over baked layer; bake 10 to 12 minutes or until golden.
12 Immediately sprinkle with chocolate chips. Let stand 2 minutes; spread chocolate evenly
over top.
13 Sprinkle with coarsely chopped cashews.
14 Cool; chill to set up chocolate.
15 Cut into bars. Store leftovers covered in refrigerator.
16 Makes about 36 bars.

Chocolate Nut Bars were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from an Eagle Brand – Best-Loved Desserts by Better Your Home Series

If you would like to assist in paying ShirleyAnn, please donate here. Thank You!

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Thursday, February 2, 2017

Game Time Super Bowl

If you would like to assist in paying ShirleyAnn, please donate here. Thank You!

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Monday, June 13, 2016

Steamed Sponge

STEAMED SPONGE

Steamed Sponge

Ingredients

100g/4oz butter or margarine

100g/4oz castor sugar

150g/6oz self-raising flour (with plain flour use 1½ level teaspoons baking powder)

Little milk or water

Flavoring

Method

1. Cream the margarine and sugar.

2. Add the eggs and fold in the sieved flour.

3. Mix to a soft dropping consistency with a little milk or water.

4. Spoon the mixture into a greased pudding basin, cover with greaseproof paper and steam for about 1 ½ hours.

5. Optional: Serve with chocolate sauce.

Steamed Sponge was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten the chapter on “Entertaining”, page 464 and 465 an edition of 1960.

If you would like to assist in paying ShirleyAnn, please donate here. Thank You!

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Thursday, June 2, 2016

Homemade Cheese Crackers

If you would like to assist in paying ShirleyAnn, please donate here. Thank You!

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Friday, April 29, 2016

Corn Flour Johnny Bread

CORN FLOUR JOHNNY BREAD

Photo 1

Photo 2

Corn Flour Johnny Bread

Ingredients

¾ cup flour

¼ cup corn flour

1½ baking powder

¼ cup sugar

¼ cup melted butter

¼ to ½ cup milk

¼ cup raisin (optional)

Method

1. Sift flours, baking powder and sugar together.

2. Add melted butter and milk. Blend all together.

3. Roll out on bread board with rolling pin accordingly to approximately ¼ inch thick.

4. Melt butter in frying pan and add the rolled out dough.

5. Fry in pan at medium temperature until each side is golden brown and center is done when baking pin or tooth pick is inserted comes out clean.

6. Cut in pie size pieces while warm.

7. Serve warm with butter, jams etc.

Corn Flour Johnny Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Promoting And Advertising Amazon’s Products

Tuesday, March 22, 2016

Cheese Crackers

Cheese Crackers

Cheese Pastry

Ingredients

1 cup flour

¼ teaspoon salt

¼ teaspoon cayenne pepper

½ cup Crisco or Butter

¼ cup white cheddar cheese

¼ cup cheddar cheese

1 large egg yolk

2 tablespoons water

1 tablespoon sugar

¼ teaspoon baking powder

Method

1. Sieve the flour, salt and cayenne pepper then rub in the cooking fat until mixture resembles fine breadcrumbs.

2. Stir in the cheese and bind together with the egg yolk and water.

3. Form into a firm dough.

4. Roll out dough until about ¼ inch thick and cut out with round cookie cutter. Prick with a folk.

5. Bake in a 425° oven for approximately 10 – 12 minutes.

Cheese Crackers were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten the chapter on “Entertaining”, page 1026 and 1041 an edition of 1960.

https://drive.google.com/file/d/0B5WnHuJ90rZZU3Awel96MG9Ob28/view?usp=sharing https://www.amazon.com/clouddrive/share/J8IQhzXA0sznS3QDtJ5M7sVSbBYYs9VdelTlxsGJTF1?ref_=cd_ph_share_link_copy

Optional Note: 3/4 cup Flour and 1/4 cup Whole Wheat

Optional Note: Basic White Sauce With Cheddar Cheese and White Cheddar Cheese. Chopped Broccoli

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing