Showing posts with label Preserves. Show all posts
Showing posts with label Preserves. Show all posts

Friday, February 19, 2016

Heart Layer Cake With Jam

 HEART LAYER CAKE WITH JAM






Heart Layer Cake With Jam

Pound Cake

Ingredients

½ lb butter
1⅔ cups sugar
5 eggs
2 cups cake flour
½ teaspoon salt
1 teaspoon vanilla, or 1 teaspoon mace
¾ cup strawberry jam

Method
1.                  Preheat the oven to 325° (165°C).
2.                  Butter and lightly flour 9 x 5 inch loaf pan.
3.                  Cream the butter, slowly add the sugar, and beat until light.
4.                  Add the eggs, one at a time, beating each in well.
5.                  Stir in the flour, salt, and vanilla or mace and combine well.
6.                  Spoon into the pan and bake for 1- 1¼ hours, or until a toothpick comes out clean.
7.                  Cool in the pan for 5 minutes before turning out onto a rack.
8.                  Decorate. (Refer to Note)
9.                  Serve very thin slices.

Heart Layer Cake With Jam was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from The Fannie Farmer CookBook, the chapter on “Cakes” Cakes Made With Shortening (Butter Cakes), Recipe on page 623 of the Twelfth Edition. 

Note:   Recipe was done in three 9 x1 inch heart shape layer cake pans.   ¼ cup of strawberry jam was spread between each layer and assembled accordingly.  Optional decoration:  Powered cocoa and powered icing sugar, along with pecan nuts.   Additional decorations are heart shape white chocolate and milk chocolate which had been melted down in heart shape pans and molded.   



THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Sunday, February 14, 2016

Happy Valentine's Day

HAPPY VALENTINE'S DAY 


HAVE A WONDERFUL DAY!
Recipe will be posted this week.   Please check back soon. 

THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

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

 

 

Monday, February 16, 2015

Peach Tart

PEACH TART











Peach Tart

Ingredients

1 cups sifted all-purpose flour
½  teaspoon salt
6 tablespoons butter
4 - 6 tablespoons cold water

Filling

1 can peaches (15 oz)
1 tablespoon sugar
½ teaspoon cinnamon





Method

1.                  Sift flour and salt together.
2.                  Cut in shortening with pastry blender till pieces are the size of small peas.  (For extra tender pastry, cut in half the shortening till like cornmeal.  Cut in remaining till like peas.) 
3.                  Sprinkle 1 tablespoon water over part of mixture.  Gently toss with fork; push to side of bowl.  Repeat till all is moistened.   Form a ball.  (For double-crust and lattice-top pies, divide dough for lower and upper crust and form into balls.) 
4.                  Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions.
5.                  Roll from center to edge till ⅛ inch thick.
6.                  Form pastry layer in 6" tart pan and trim edges accordingly.
7.                  Add peaches and sprinkle cinnamon sugar mixture on top of peaches.
8.                  Form a further layer of pastry on top of peaches, prick top for air to escape.
9.                  Bake in over of 400° for 20 to 30 minutes or until thoroughly baked and golden brown.

Peach Tart was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman 

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

https://drive.google.com/file/d/0B5WnHuJ90rZZd3U3VlNkN0F3X0k/view?usp=sharing


THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Monday, June 2, 2014

Danish Pastry

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Danish Pastry

Ingredients

2 packages active dry yeast
½ cup warm water (105 to 115F)
2 ½ (4-oz size) bars butter or margarine
½ cup sugar
¾ cup milk
3 eggs
4¼ cups sifted all-purpose flour
1 teaspoon ground cardamom

Method

1.                  Sprinkle yeast over warm water in large bowl; stir until dissolved
2.                  Cut each bar of butter into 4 lengthwise strips.  On a sheet of foil, arrange strips close together in a single layer, to form a rectangle.  Refrigerate until ready to use.
3.                  Stir ¼ cup sugar, the milk, and 2 eggs (slightly beaten) into yeast mixture.  With wooden spoon, gradually beat in flour, then cardamom.
4.                  Turn out onto lightly floured surface.  Knead 3 to 8 minutes, or until smooth and elastic.  Lightly flour board as necessary.
5.                  Roll out dough into a 15 inch square.  On half of dough, place chilled butter strips to within 1 inch of edges.  Fold other half over butter; press edges together, to seal.
6.                  With folded side of dough at left, quickly roll out lengthwise into a 24-by-8-inch rectangle.  From short side, fold into thirds.  Repeat rolling and folding twice.  (If butter should show through dough, sprinkle with a little flour.) Refrigerate, in foil, 30 minutes.
7.                  The roll and fold pastry 3 times, as above.  Wrap in foil; refrigerate 30 minutes.
8.                  Then again roll and fold pastry 3 times, as above.  Wrap in foil; refrigerate 30 minutes.
9.                  Roll out half of dough into a 15-by-7-inch rectangle (other half in refrigerator).  Place in lightly greased 15-by-10-by1-inch jelly-roll pan.
10.              Down 2 long sides, make parallel cuts 2½ inches long and ¾ inch apart.  Spread uncut portion with ⅓ cup Prune Filling.
11.              Combine remaining egg with 1 tablespoon water, for egg wash.
12.              For a braidlike effect, fold cut strips at an angle across filling, alternating from side to side; fasten with a little egg wash.  Lightly brush top of pastry with egg wash.  Sprinkle with 2 tablespoons almonds and 2 tablespoons sugar.
13.              Refrigerate, covered, 2 hours – pastry will then be risen and light.
14.              Meanwhile, repeat with other half.
15.              Preheat oven to 350F.  Bake pastry 25 to 30 minutes, or until nicely browned.  Cool slightly on wire rack.  Serve warm.  Cut each pastry crosswise into 15 (1-inch) pieces.
Note:  Baked pastry may be cooled completely, then freezer-wrapped and frozen.  To serve, reheat unthawed pastry in jelly-roll pan, at 325F, for 10 minutes.  Cut into 15 pieces.

Prune Filling

¾ cup dried prunes, firmly packed
3 tablespoons sugar
¼ teaspoon ground cardamom
½ teaspoon vanilla extract
Dash salt
¼ cup slivered blanched almonds

Method

1.                  Cover prunes with cold water in small saucepan; bring to boiling.  Reduce heat; simmer, covered, 30 minutes.
2.                  Drain prunes, reserving 3 tablespoons liquid.  Cool; pit and chop finely.
3.                  Combine chopped prunes, prune liquid, sugar, and cardamom in small saucepan; cook, stirring, 5 minutes, or until mixture is a thick purée.  Add vanilla and salt.  Let cool.
4.                  Makes ⅔ cup

Recipe was taken from McCall CookBook, the chapter on “Yeast Breads”, “Coffeecakes” page 101 edition of between 1950 – 1960s. 

Danish Pastry was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman




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Shirley-Ann Pearman

Recipe Marketing

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