Recipe Marketing

Wednesday, May 18, 2016

Vanilla Ice Cream Pie

VANILLA ICE CREAM PIE

Ingredients:

Honey Maid Graham Cracker Crust (6 oz)

Friendly's Rich And Creamy Vanilla (1.5 Quarts)

Kraft Cool Whip (8 oz)

Sprinkles (optional)

Method:

1. Chill Honey Maid Graham Cracker Crust Shell in fridge for approximately 30 minutes.

2. Spoon approximately half of the carton of Friendly's Rich And Creamy Vanilla into pie shell and smooth. (May have to soften a little)

3. Put in freezer for approximately 2 hours.

4. Spoon and smooth Kraft Cool Whip.

5. Freeze again until ready to serve approximately 2 hours more.

Vanilla Ice Cream Pie prepared and done by ShirleyAnn

Photography by ShirleyAnn

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

THANK YOU!

ShirleyAnn Pearman

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

Promoting And Advertising Amazon’s Products

Tuesday, September 1, 2015

Chicken Pie

CHICKEN PIE

Chicken Pie

Ingredients

6 cups water

4 – 5 pieces chicken thighs

1 teaspoon salt

½ teaspoon garlic salt

1 teaspoon pepper

1 teaspoon oregano

2 teaspoons curry powder

Sugar

Dash WorchesterSauce

1 large onion (chopped)

1 large potato (diced)

1 small can peas and carrots

1 small can corn

Corn Starch (For thickening)

Optional: Chicken oxo cubes or can chicken broth

Pastry

Method

1. Place chicken with all seasonings and onions in a pot, along with water and boil until chicken is cooked. (measurement vary accordingly to likings for seasonings)

2. Add diced potatoes and cook until tender.

3. Once potatoes are cooked, remove chicken from bone accordingly and return chicken to pot.

4. Add drained peas and carrots; and corn.

5. Thicken chicken stew with corn starch and water.

6. Simmer for a few minutes and then remove from stove. Allow to cool for approximately an hour.

7. Prepare pastry; roll out and line in an 8 inch square pan. Click here for pastry recipe.

8. Spoon chicken stew into lined square pastry pan.

9. Roll out the remainder of pastry to top the 8” square pastry pan. Top with pastry and seal edges good with a dab of water.

10. Bake in a 400° oven until pastry is golden brown.

11. Allow to cool and set.

Chicken Pie was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Note: Pastry recipe located here: Pastry Recipe

Please also note that ¼ cup of all-purpose flour was removed and replaced with ¼ cup whole wheat flour.

https://drive.google.com/file/d/0B5WnHuJ90rZZZEpaTkI4RmgtRHc/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing