Recipe Marketing

Wednesday, April 22, 2015

Breakfast Photos - Recipe Marketing

Recipe Marketing Breakfast Photos https://www.facebook.com/media/set/?set=oa.987754774567865&type=1
Posted by Recipe Marketing on Wednesday, April 22, 2015

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZSzJsNF92UjFIalU/view?usp=sharing

Tuesday, April 14, 2015

Classic Sugar Cookies

CLASSIC SUGAR COOKIES

Classic Sugar Cookies

Ingredients

180 ml (3/4 cup) softened butter

250 ml (1 cup) Lantic Granulated Sugar

2 eggs

5 ml (1 teaspoon) vanilla extract

625 ml (2 ½ cups) all-purpose flour

5 ml (1 teaspoon) baking powder

Additional Lantic Granulated Sugar for rolling

Method

1. Preheat oven to 325°F / 160°C.

2. Beat the butter with the sugar until fluffy in a large mixing bowl, beat in the eggs and vanilla.

3. Meanwhile, stir the flour with the baking powder.

4. Gradually beat the flour mixture into the sugar mixture until well combined.

5. Form the dough into 36, 1-inch (2.5 cm) balls. Roll each ball in sugar and places. 2 –inches (5 cm) apart on parchment paper-lined baking sheets.

6. Bake in batches, for 12 to 14 minutes or until bottoms are golden.

7. Cool completely on a rack.

8. Makes about 3 dozen cookies.

Classic Sugar Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from the bag of “Lantic” “Natural Granulated Cane Sugar”.

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Tuesday, February 10, 2015

Cherry Biscuits

Cherry Biscuits

Ingredients

2 oz quick-cooking rolled oats

2 oz castor sugar

4 oz flour

2 oz butter or margarine

Jelly (optional)

Sieved Icing Sugar

Filling

¼ cup chopped cherries

¼ cup butter

6 – 8 tablespoons icing sugar

Method

1. Mix rolled oats, flour and sugar on a pastry board.

2. Work in the butter or margarine

3. Roll out to about ½ -cm (¼ –inch) thick and cut into oval shapes. From half of the oval shapes cut out two small ovals.

4. Place on an ungreased baking sheet and bake in centre of a moderately hot oven, 375°F, 190°C, Gas Mark 5, for 1- 12 minutes.

5. Cool on the baking sheet.

6. Cream butter and icing sugar. Add chopped cherries.

7. When cool, spread the ovals with (butter cream mixture) redcurrants, bramble, black grape or some other jelly; dredge the biscuits with the cut-out shapes with icing sugar. Place these on top of the ovals.

Cherry Biscuits 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” chapter on “Cookies”. “798” “Jelly Biscuits”

Note: Recipe was doubled in ingredients in these photos. 4 oz oats (1/2 cup), 4 oz sugar (1/2 cup), 8 oz flour (1 cup) and 4 oz butter (1/2 cup).

Jelly Biscuits

This document in its entirety is located here, with more photos:-

Cherry Biscuits
https://drive.google.com/file/d/0B5WnHuJ90rZZSlZrMXN5VGpnejA/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Jelly Biscuits

JELLY BISCUITS

Jelly Biscuits

Ingredients

2 oz quick-cooking rolled oats

2 oz castor sugar

4 oz flour

2 oz butter or margarine

Jelly

Sieved Icing Sugar

Method

1. Mix rolled oats, flour and sugar on a pastry board.

2. Work in the butter or margarine

3. Roll out to about ½ -cm (¼ –inch) thick and cut into oval shapes. From half of the oval shapes cut out two small ovals.

4. Place on an ungreased baking sheet and bake in centre of a moderately hot oven, 375°F, 190°C, Gas Mark 5, for 1- 12 minutes.

5. Cool on the baking sheet.

6. When cool, spread the ovals with redcurrants, bramble, black grape or some other jelly; dredge the biscuits with the cut-out shapes with icing sugar. Place these on top of the ovals.

Jelly Biscuits 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” chapter on “Cookies”. “798” “Jelly Biscuits”

Note: Recipe was doubled in ingredients in these photos. 4 oz oats (1/2 cup), 4 oz sugar (1/2 cup), 8 oz flour (1 cup) and 4 oz butter (1/2 cup). Strawberry Jam was used instead of jelly.

This document in its entirety is located here, with more photos:-

https://drive.google.com/file/d/0B5WnHuJ90rZZSnROSmJWWElBWlU/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing