Recipe Marketing Breakfast Photos https://www.facebook.com/media/set/?set=oa.987754774567865&type=1
Posted by Recipe Marketing on Wednesday, April 22, 2015
ShirleyAnn
Pearman
Recipe
Marketing
Showing posts with label Danishes. Show all posts
Showing posts with label Danishes. Show all posts
Wednesday, April 22, 2015
Breakfast Photos - Recipe Marketing
Monday, November 10, 2014
Cinnamon Currant Coffee Rolls
Cinnamon
Currant Coffee Rolls
Basic
Sweet Dough
Ingredients
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
4
cups sifted all-purpose flour
½
teaspoon cinnamon
½
cup currants
Filling
¼ cup brown sugar
⅓ cup chopped nuts (optional)
⅓ cup currants
½ teaspoon cinnamon
¼ teaspoon nutmeg
Icing
¼ cup icing sugar
1 tablespoon milk
¼ teaspoon almond extract
Optional Tip
3 teaspoons of baking powder can be used along with the yeast.
|
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, cinnamon
and currants.
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.
Loaf as desired.
11.
Cover and let rise.
12.
Bake in a 375°
oven for 25 minutes.
Cinnamon
Currant Coffee Rolls was made and prepared by
Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was received from one of my educational cookery classes
with Mrs. Rattery “Food and Nutrition” at Sandy’s Secondary School (High
School) in 1979 on Basic Sweet Dough.
This document in its entirety is located here, with more photos:-
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Monday, October 20, 2014
Coffee Roll - Cupcake Buns
This document in its entirety is located here, with more photos:-
https://drive.google.com/file/d/0B5WnHuJ90rZZcGhYQmptLUdkVWc/view?usp=sharing
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Friday, June 6, 2014
JohnnyCake
JohnnyCake
Ingredients
1 cup sifted all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
½ teaspoons salt
1 cup yellow cornmeal
1 egg, beaten
½ cup salad oil or shortening, melted
1 cup milk
Method
1.
Preheat oven to
425F. Grease an 8 by 8 by 2 inch baking
pan.
2.
Sift flour with sugar,
baking powder, and salt. Add cornmeal,
mixing well, set aside.
3.
In medium bowl, combine
egg, salad oil, and milk, mixing well.
Add flour mixture, stirring only until flour mixture is moistened.
4.
Spoon batter into
prepared pan; bake 20 to 25 minutes, or until golden brown. To serve, cut into squares. Serve hot, with butter.
5.
Makes 9 Servings
Cornbread
Certain
meals seem to demand cornbread, and when they do, stir up a batter of MCCALLS
own, or a lovely variation thereof, and serve piping hot!
Recipe
was taken from McCall CookBook, the chapter on “Quick Breads”, page 77 edition of between 1950 – 1960s.
JohnnyCake were made and prepared by Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
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Count 3-3/4-Inch Clustered Hamburger Bun PanKitchen Supply 6 x 2.5 x 2 Inch Paper
Loaf Pan, Set of 25
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Shirley-Ann Pearman
Recipe Marketing
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