Cinnamon Rolls With Pineapple

CINNAMON ROLLS WITH PINEAPPLE

Quick Bread Recipe
https://recipemarketing.blogspot.com/2017/07/quick-bread-baked-in-conventional.html

Other Recipes made with this recipe:
http://recipemarketing.blogspot.com/2018/06/quick-bread-donuts-with-orange-glaze.html




YEAST 

GROCERY DEALS

Sour Cream Scones

SOUR CREAM SCONES

Sour Cream Scones By ShirleyAnn Pearman

Sour Cream Scones By ShirleyAnn Pearman

Sour Cream Scones By ShirleyAnn Pearman

Sour Cream Scones

Ingredients

1 cups flour

1 teaspoons baking powder

1 tablespoon sugar

¼  teaspoon salt

2 tablespoons butter

1 eggs, well beaten

¼  cup sour cream

Method

1. Preheat the oven to 425°.
2. Lightly butter a cookie sheet.
3. Mix the flour, baking powder, sugar, and salt in a large bowl.
4. Work the butter in with your fingers or a pastry blender until the mixture resembles coarse meal.
5. Add the eggs and sour cream and stir until blended.
6. Turn out onto a lightly floured board and knead for about a minute.
7. Pat or roll the dough about ¾ inch thick and cut into wedges.  Place on the cookie sheet and bake for about 15 minutes.

Sour Cream Scones were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

For all photos on Sour Cream Scones, please click on the photos to this post here at Facebook.

Scone

From Wikipedia, the free encyclopedia

Scone

Scones with jam and clotted cream as commonly eaten in a cream tea
Type	Cake or quick bread
Place of origin	Ireland, England, Scotland
Main ingredients	Wheat, barley, or oatmeal
Cookbook: Scone    Media: Scone

A scone is a baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash.^[1] The scone is a basic component of the cream tea or Devonshire tea. It differs from teacakes and other types of sweets that are made with yeast.

History

The original scone was round and flat, usually as large as a medium-sized plate. It was made and baked on a griddle (or girdle, in Scots), then cut into triangular sections for serving. Today, many would call the large round cake a bannock, and call the triangles scones. In Scotland, the words are often used interchangeably.^[12]

When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today.^[13] Modern scones are widely available in British bakeries, grocery stores, and supermarkets. A 2005 market report estimated the UK scone market to be worth £64m, showing a 9% increase over the previous five years. The increase is partly due to an increasing consumer preference for impulse and convenience foods.^[14]

Scones sold commercially are usually round, although some brands are hexagonal as this shape may be tessellated for space efficiency. When prepared at home, they may take various shapes including triangles, rounds and squares.^[15] Baking scones at home is often closely tied to heritage baking. They tend to be made using family recipes rather than recipe books, since it is often a family member who holds the "best" and most-treasured recipe.^[16]

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Coffee Rolls Made With Pizza Dough

C O F F E E   R O L L S 

Coffee Rolls

Coffee Rolls

Coffee Rolls

Coffee Rolls

Coffee Rolls

Pizza  Dough Recipe 

Ingredients

1 package dry yeast

4 cups flour

Olive oil

2 teaspoons salt

2 cups Tomato Sauce 

2 cups grated Cheddar cheese

2 teaspoons oregano, crumbled

Method

1.                  Dissolve the yeast in ⅓ cup warm water.

2.                  Add the flour.

3.                  2 tablespoons oil.

4.                  1 cup warm water, and the salt.

5.                  Mix together.

6.                  Knead for 10 minutes.

7.                  Place in an oiled bowl to rise, covered with plastic wrap.

8.                  When the dough has doubled in bulk, about 2 hours, punch it down and divide in two.

9.                  Let rest 5 minutes.

10.              Preheat oven to 400°.

11.              Roll the dough with a rolling pin or stretch it over your fists until you have two 12 inch circles.

12.              Place on pizza pans or cookie sheets and prick all over.  On each circle, spoon 1 cup tomato sauce; sprinkle  with 1 cup mozzarella and 1 teaspoon oregano.  Drizzle with about 1 tablespoon olive oil. 

13.           Let rest another 10 minutes and then bake for 25 minutes,  until lightly brown.

14.           Cut into wedges and serve hot. 

Filling And Icing For Coffee Rolls

Filling

¼ cup melted butter

¼ cup brown sugar

⅓ cup chopped nuts (optional)

⅓ cup raisins (optional)

½ teaspoon cinnamon

¼ teaspoon nutmeg

Icing

¼ cup icing sugar

1 tablespoon milk

¼ teaspoon almond extract

1.              Roll out dough 9” x 16” rectangle.

2.              Brush with melted butter.

3.              Sprinkle with filling mixture.

4.              Roll up like jelly roll at longer side.

5.              Seal edges firmly.

6.              Damp and seal these ends carefully.

7.              Cut or slice about ½ inch to 1 inch and place in baking dish or pan.

8.              Cover and let rise.  Bake in a 375° oven for 25 minutes.

9.              Cover with icing sugar.

Coffee Rolls were prepared and baked by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

For all photos on Coffee Rolls, please click on the photos to this post here at Facebook.

Here is my Paypal Me Link if you would like to contribute any amount to help me. http://paypal.me/shirleyannpearman Thank You.



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http://recipemarketing.blogspot.com
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ShirleyAnn Pearman 

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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

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

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Chocolate Coffee Rolls

CHOCOLATE COFFEE ROLLS 

Chocolate Coffee Rolls

Ingredients

Basic Sweet Dough

1 package yeast

½ cup lukewarm water

1 teaspoon sugar

1 cup milk

⅓ cup sugar

1 teaspoon salt

½ cup shortening

1 beaten egg

3¾ cups sifted flour

¼ cup cocoa

Cinnamon Filling ¼ cup brown sugar ⅓ cup chopped nuts ⅓ cup raisins ½ teaspoon cinnamon  ¼ teaspoon nutmeg Melted Butter

Optional:  Glace ¼ cup icing sugar 1 tablespoon milk ¼ teaspoon almond extract  Optional:  Glace ¼ cup icing sugar 1 tablespoon orange juice ¼ teaspoon orange rind

Method

1.                  Sprinkle yeast and sugar into lukewarm water and let it stand for 10 minutes.

2.                  Pour milk, sugar, salt and shortening in a bowl.

3.                  Add egg.

4.                  Add yeast mixture to milk mixture.

5.                  Beat in flour and cocoa.

6.                  Mix well with a sift fingers, until a smooth elastic dough is formed.

7.                  Turn onto a lightly floured board and knead until the dough is of even texture.

8.                  Cover dough and let rise until double in size.

9.                  Punch down the risen dough and turn onto a lightly floured board.

10.              Roll out into a rectangle approximately 10 inches by 20 inches.

11.              Spread dough with margarine. 

12.              Sprinkle with cinnamon and sugar mixture.

13.              Cover and let rise.

14.              Bake in a 375° oven for 25 minutes.

15.              Optional Glace.

Chocolate Coffee Rolls were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was received from one of my educational cookery classes “Food and Nutrition” at Sandy’s Secondary School (High School) in 1979 on Basic Sweet Dough.

https://drive.google.com/file/d/0B5WnHuJ90rZZSURaN2VjajYzbDg/view?usp=sharing

https://drive.google.com/file/d/0B5WnHuJ90rZZcTMzRnkycUhXeU0/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Promoting And Advertising Amazon’s Products