THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Showing posts with label Scones. Show all posts
Showing posts with label Scones. Show all posts
Sunday, August 16, 2015
Saturday, August 15, 2015
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
ShirleyAnn
Pearman
Recipe
Marketing
Monday, January 19, 2015
Homemade Johnny Bread
HOMEMADE JOHNNY BREAD
Homemade
Johnny Bread
Ingredients
2
cup flour
3
teaspoons baking powder
¼
cup sugar
½
cup of melted butter
1
egg
¼
to ½ cup of milk
Method
1.
Combine all dry
ingredients together.
2.
Make a well.
3.
Add butter, egg and
gradually add milk as you blend.
4.
Lightly knead on a
bread board.
5.
Roll out to about ¼ to
½ inch thick.
6.
Butter frying pan.
7.
Place dough into frying
pan.
8.
Brown and cook
accordingly on both sides.
(Optional: it can be placed in
the oven as well)
Homemade
Johnny Bread
was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Homemade
Johnny Bread
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Thursday, January 15, 2015
Mixed Peel And Nut Bread
Mixed
Peel And Nut Bread
Ingredients
¾ cup warm milk
4 tablespoons melted butter
1 egg
1 cup sugar
1 cup mixed peel (chopped)
½ cup chopped walnuts
2 cups white flour
½ teaspoon salt
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon vanilla
Method
1.
Preheat the oven to 325°F (165°C).
2.
Butter a loaf pan. (butter cupcake pans)
3.
Warm milk and add butter to melt, along
with vanilla. Set aside.
4.
Beat the egg in another bowl and
gradually add the sugar, beating well.
5.
Add the remaining ingredients and alternately
with milk mixture.
6.
Spoon into the pan and bake for 1
hour. (cupcake pans for 20 – 30 minutes)
7.
Remove from the pan and cool on a rack.
Mixed
Peel And Nut Bread were made and prepared by
Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Recipe
derived from The Fannie Farmer CookBook, the chapter on “Quick Breads”, page 590
of the Twelfth Edition.
This document in its entirety is located here, with more photos:-
https://drive.google.com/file/d/0B5WnHuJ90rZZQVlFSTNpanFTaWs/view?usp=sharing
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Wednesday, January 14, 2015
Baking Powder Biscuits With Mixed Peel
Baking
Powder Biscuits With Mixed Peel
Ingredients
2
cups flour
3
teaspoon baking powder
½
teaspoon salt
1½
teaspoon sugar
4
tablespoons shortening
1
egg mixed with ½ cup milk
½
cup mixed peel
Method
1.
Mix flour, baking
powder, salt and shortening together.
2.
Add in mixed peel.
3.
Add milk and egg –
mixture should be stiff.
4.
Roll out and cut in to
biscuits.
5.
Makes 12 biscuits.
6.
Bake at 400° for 10
minutes.
To make cheese biscuits add ½ cup grated cheese to
dry ingredients.
Baking
Powder Biscuits With Mixed Peel were made and prepared by
Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from The Bermuda Cook Book by Cecille C.
Snaith-Simmons, the chapter on “Biscuits, Cookies and Candy”, page 84.
Note: Butter was used
instead of shortening; and cream and water was used instead of milk.
This document in its entirety is located here, with more photos:-
https://drive.google.com/file/d/0B5WnHuJ90rZZandBU3ZvZkdOQUE/view?usp=sharing
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Friday, June 20, 2014
Johnny Bread
Johnny
Bread
Ingredients
2
cup flour
3
teaspoons baking powder
¼
cup sugar
½
cup of melted butter
1
egg
¼
to ½ cup of milk
Method
1.
Combine all dry
ingredients together.
2.
Make a well.
3.
Add butter, egg and
gradually add milk as you blend.
4.
Lightly knead on a
bread board.
5.
Roll out to about ¼ to
½ inch thick.
6.
Butter frying pan.
7.
Place dough into frying
pan.
8.
Brown and cook
accordingly on both sides. (Optional: it can be placed in the oven as well)
Johnny
Bread
was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Shopping
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Count 3-3/4-Inch Clustered Hamburger Bun PanKitchen Supply 6 x 2.5 x 2 Inch Paper
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Shirley-Ann Pearman
Recipe Marketing
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