Showing posts with label Gifts. Show all posts
Showing posts with label Gifts. Show all posts

Saturday, November 18, 2017

Happy Birthday ShirleyAnn Pearman


Happy Birthday wishes to
 Shirley-Ann Pearman Recipe Marketing's blogger administrator.

 Enjoy Your Day!

 If you would like to contribute a special gift offering to ShirleyAnn Pearman. You can do by either of these ways:-


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Thank You!

Recipe Marketing Website
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ShirleyAnn Pearman 

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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

Wednesday, June 15, 2016

Steamed Marble Sponge

STEAMED MARBLE SPONGE 



















Steamed Marble 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
Food Coloring

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.                  Add food coloring of your choice to about ¼ cup of the mixture.
5.                   Spoon both the mixtures into a greased pudding basin to marble, cover with greaseproof paper and steam for about 1 ½ hours. 
6.                  Optional:  Serve with chocolate sauce.

Steamed Marble 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.


Steamed Sponge


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


THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

Wednesday, February 3, 2016

Bakeware For Valentine's Day


Search Results
Special Mentioned Products
Wilton Petite Silicone 12 Cavity Heart Pan


Wilton Petite Silicone 12 Cavity Heart Pan
From Wilton

List Price:$20.99
Price:$9.40 & eligible for FREE Shipping on orders over $35. Details

Availability: Usually ships in 24 hours
Ships from and sold by Amazon.com
12 new or used available from $7.88
Average customer review: 
(145 customer reviews)

Product Description

Discover the convenience and easy release of flexible silicone bakeware! Freezer, refrigerator, microwave and dishwasher safe-oven safe to 500°F. One mix makes 40-48 petite hearts. 12 cavities, Silicone Heart Holds


Wilton Nesting Heart Cutter Set

Wilton Nesting Heart Cutter Set
From Wilton

Price:$2.99 & eligible for FREE Shipping on orders over $35. Details

Availability: Usually ships in 24 hours
Ships from and sold by Amazon.com
42 new or used available from $2.79
Average customer review: 
(71 customer reviews)


Product Description

Great for cookies, imprinting patterns in icing, cutting bread shapes and more. Plastic in sizes from 2.25 to 4.2 in.



THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Friday, April 17, 2015

Yellow Cake With Meringue Frosting

.YELLOW CAKE WITH MERINGUE FROSTING





















Yellow Cake With Meringue Frosting

Ingredients

¾ cup butter
3 eggs
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1¾ cups sugar
1½ teaspoons vanilla
1¼ cups milk

Method

1.                  Allow butter and eggs to stand at room temperature for 30 minutes.  Grease and flour two 9 x 1½ -inch or 8 x 1½ –inch round cake pans or grease one 13 x 9 x 2-inch baking pan; set aside in a bowl stir together flour, baking powder, and salt; set aside.
2.                   Preheat oven to 375°F.  In a mixing bowl beat butter with an electric mixer or medium to high speed for 30 seconds.  Gradually add sugar, beating until well combined.  Beat 2 minutes more.  Add eggs one at a time.  Beating well after each addition.  Beat in vanilla.  Alternately add flour mixture and milk, beating on low speed after each addition just until combined.  Spread batter into prepared pan(s).
3.                   Bake for 20 to 25 minutes for the 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for 13x 9x2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean.  Cool cake layers in pans or wire racks for 10 minutes.  Remove layers from pans; cool thoroughly on racks.  Or place 13x9x2-inch cake in pan on wire rack; cool thoroughly.  Frost with desired frosting. 

Meringue Frosting

Ingredients

1½ cups sugar
⅓ cup cold water
2 eggs whites
¼ teaspoon cream of tartar
1 teaspoon vanilla

Method

1.                  In the 2-quart top of a double boiler combine sugar, water, egg whites, and cream of tartar.  Beat with an electric mixer on low speed for 30 seconds.
2.                  Place the pan over boiling water (upper pan should not touch the water.  Cook, beating constantly with the electric mixer on high speed, for 10 to 13 minutes or until an instant-read thermometer registers 160° F when inserted in the mixture, stopping beaters and quickly scrapping bottom and sides of pan every 5 minutes to prevent sticking.  Remove pan from the heat; add vanilla.  Beat about 1 minute more or until frosting is fluffy and holds soft peaks.  This frosts tops and sides of two 8– or 9- inch cake layers of one 10– inch tube cake.  Store frosted cake in the refrigerator and serve the same day it is made.

Yellow Cake with Meringue Frosting was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipes were taken from Better Homes and Garden New Cook Book “14th Edition”; the chapter on Cakes and Frostings; pages 164 and 184.





THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 
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