Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZVDRpVmNOYXR0MWc/view?usp=sharing

Tuesday, June 16, 2015

Old Fashion Icing Sugar Cookies

OLD FASHION ICING SUGAR COOKIES

Old Fashion Icing Sugar Cookies

Ingredients

½ cup butter

2 teaspoons cornstarch

1½ cups icing sugar

1½ cups flour

1 teaspoon salt

1 teaspoon vanilla

Method

1. Preheat oven to 350° F.

2. Cream butter and sugar.

3. Add all dry ingredients.

4. Blend in vanilla.

5. Roll into 1 inch balls from a teaspoon scoop.

6. Place on greased cookie sheets.

7. Press with decorative on the bottom of a glass.

8. Bake for 15 – 20 minutes or until golden brown.

9. Cool on cooling rack.

Optional: Good for the summer treats of ice cream sandwiches.

Old Fashion Icing Sugar Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Monday, June 15, 2015

Pumpkin Coffee Rolls

PUMPKIN COFFEE ROLLS

Pumpkin Coffee Rolls

Ingredients

Basic Sweet Dough

1 package yeast

½ cup lukewarm water

1 teaspoon sugar

1 cup milk

⅓ cup sugar

1 teaspoon salt

½ cup shortening

1 beaten egg

¾ cup pumpkin

4 cups sifted flour

Optional: 2 teaspoons baking powder

Cinnamon Filling

¼ cup brown sugar

⅛ teaspoon Mace

Melted Butter

Optional:-

⅓ cup chopped nuts

⅓ cup raisins

Optional: Glace

¼ cup icing sugar

1 tablespoon milk

¼ teaspoon almond extract

Method

1. Sprinkle yeast and sugar into lukewarm water and let it stand for 10 minutes.

2. Pour milk, sugar, salt and shortening in a bowl.

3. Add egg.

4. Add pumpkin.

5. Add yeast mixture to milk mixture.

6. Beat in flour.

7. Mix well with a sift fingers, until a smooth elastic dough is formed.

8. Turn onto a lightly floured board and knead until the dough is of even texture.

9. Cover dough and let rise until double in size.

10. Punch down the risen dough and turn onto a lightly floured board.

11. 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.

12. Down 2 long sides, make parallel cuts 2½ inches long and ¾ inch apart. Spread uncut portion with melted butter and sprinkle with cinnamon filling.

13. Combine 1 egg with 1 tablespoon water, for egg wash.

14. Cover and let rise.

15. Bake in a 375° oven for 25 minutes.

16. Optional Glace.

Pumpkin Coffee Rolls was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was received from one of my educational cookery classes “Food and Nutrition” at Sandy’s Secondary School (High School) in 1979 on Basic Sweet Dough.

https://drive.google.com/file/d/0B5WnHuJ90rZZTVA2Y19KdjdvMGs/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Sunday, June 14, 2015

Recipe Marketing : Pumpkin Cake

Herewith are the photos to the Blog post posted a few minutes ago today at Recipe Marketing. Pumpkin Cake...

Posted by Recipe Marketing on Sunday, June 14, 2015

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZSmVramhPOTlJQWM/view?usp=sharing

Pumpkin Cake

PUMPKIN CAKE

Pumpkin Cake

Ingredients

Makes 12 Servings

½ cup butter

1⅓ cups sugar

1 teaspoon salt

2 cups flour

1 cup milk, divided

1 tablespoon baking powder

2 eggs

¾ cups Pumpkin

Method

1. Grease a 13 x 9- inch baking pan; set aside.

2. Preheat oven to 375° F.

3. In a large mixing bowl, cream butter, sugar, and salt.

4. Blend in pumpkin.

5. Alternately add flour and baking powder; and milk, beginning and ending with flour, beating well after each addition.

6. Add eggs, and vanilla; blend well.

7. Beat 2 minutes on medium speed or until batter is thin and smooth.

8. Pour batter into prepared pan. Bake for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack.

9. Frost if desired.

Pumpkin Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe was taken from “Ideals – Home Desserts”, by “Ideals Publishing Corp” chapter on “Cakes”. “5” – Breath Of Spring.

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing