Recipe Marketing

Thursday, December 17, 2015

Apple Turnovers

APPLE TURNOVERS

Apple Turnovers

Ingredients

Filling

1¾ cups peeled, chopped tart cooking apples, (about 2/3 pound or 2 medium)

⅓ cup water

⅓ cup firmly packed light brown sugar

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

1 tablespoon All Purpose Flour

1 teaspoon granulated sugar

1 tablespoon butter

Pastry

Double Crust

Recipe located here

Glaze

½ cup powdered sugar

1 tablespoon milk

¼ teaspoon vanilla extract

Method

1. For Filling. Combine apples and water in small saucepan. Cook and stir on high heat until mixture comes to a boil. Reduce heat to low. Simmer 5 minutes. Stir in brown sugar, cinnamon and nutmeg. Simmer 5 minutes. Stir frequently. Combine flour and granulated sugar. Stir into apple mixture. Bring to a boil. Boil 1 minute. Stir in butter.

2. For Pastry. Heat oven to 425ºF. Prepare dough according to pie crust recipe directions; divide in half. Roll each half to 1/16-inch thickness. Cut six 5 1/4-inch circles from each half (reroll circles as necessary to 1/16-inch thickness).

3. Place about 1 tablespoon apple filling on each dough circle. Moisten edges with water. Fold in half over filling. Press with fork to seal. Place on ungreased baking sheet. Prick tops with fork to let steam escape. Bake at 425 for 20 minutes or until golden brown. Cool 10 minutes on wire rack. BAKE 20 minutes or until golden brown. Cool 10 minutes on wire rack.

4. For Glaze. Combine powdered sugar, milk and vanilla in small bowl. Stir well. Drizzle over turnovers. Serve warm or cool.

TIP

Note: Any canned fruit pie filling can be substituted for fresh apple filling.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1 turnover), Calories 250 (Calories from Fat 120), Total Fat 13g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 5mg, Sodium 200mg, Total Carbohydrate 31g (Dietary Fiber 1g, Sugars 14g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 2%, Calcium 2%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

Apple Turnovers were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was received from a copy of a download of a recipe in 2007 from “Crisco – Apple Turnovers” at www.crisco.com

https://drive.google.com/file/d/0B5WnHuJ90rZZdkROZzZlWldJd0U/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZQmlsZXd3eHRCLWc/view?usp=sharing

Friday, November 20, 2015

Bagels

BAGELS

Bagels

Ingredients

4 cups all-purpose flour

4 tablespoons sugar
1 teaspoon salt
1 envelope Fleischmann's® RapidRise Yeast

¼ cup warm water
1½ cups warm water (120 to 130º F)

Optional
1 egg white
1 tablespoon water

Optional:

1/4 cup Durkee® Poppy Seed
OR Durkee® Sesame Seed

Method

1. Combine flour, sugar and salt together in a large bowl.

2. Dissolve yeast in ¼ cup warm water with a sprinkle of sugar (1/8 teaspoon)

3. Add yeast mixture to flour mixture and then gradually add water until form a soft dough.

4. Knead for approximately 10 minutes or until smooth and elastic, adding additional flour as necessary.

5. Place in a greased bowl.

6. Cover and let rise in a warm place for approximately 30 to 60 minutes or until double in bulk.

7. Punch down dough and divide into 12 small balls. Push a finger through the middle of each ball creating a round hole about ½ inch in diameter.

8. Place on a lightly greased baking sheet.

9. Cover and let rise for 30 minutes.

10. Preheat oven to 375°.

11. Boil at least 2-inches of water in a large shallow pan. Lower heat and add a few bagels at a time. Simmer bagels in water for 2 to 3 minutes turning once. Remove from water and replace the bagels on the greased baking sheet.

12. Mix together egg white and a tablespoon of water. Brush the egg white wash over each bagel. Sprinkle poppy seeds or sesame seeds over the bagels.

13. Bake for 30 minutes.

Optional Variations:
Italian Herb Bagels: Add 2 teaspoons of Italian seasoning, and replace salt with onion salt.

Onion Bagels: Add 2 tablespoons of dehydrated minced onion, and replace salt with onion salt.

Bagels were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZTlZwSWY4S0NQS0U/view?usp=sharing

Thursday, July 16, 2015

Oil Pastry With Plums

OIL PASTRY WITH PLUMS

Oil Pastry With Plums

Ingredients

2 cups all-purpose flour

1½ teaspoon salt

½ cup salad oil

5 tablespoons cold water

Plums (Slices)

Method

1. Stir together flour and salt.

2. Pour salad oil and cold water into measuring cup (do not stir).

3. Add all at once to the flour mixture.

4. Stir lightly with folk.

5. Form into 2 balls; flatten dough slightly.

6. Roll each between two 12-inc squares of waxed paper.

7. (First dampen the table slightly so paper won’t slip)

8. When dough is rolled in circle to edges of paper, it will be right thickness for crust.

9. Peel off top sheet of waxed paper and fit dough, paper side up, into pie plate.

10. Remove paper.

11. Finish pie shell following directions for single – or double-crust pie on opposite page.

12. Makes enough pastry for one 8 or 9 inch double crust pie.

Oil Pastry With Plums was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes And Garden New CookBook, the chapter on “Pie Crusts”, page 231.

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing