Cherry Jam

CHERRY JAM

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Cherry Jam

Ingredients

1/2 cup cherries (Bermuda)

1/4 cup sugar

1/2 to 1 cup water (just enough to cover all cherries)

Method

Wash and clean cherries.  Place cherries into a medium size sauce pan and add water bring to boil and cook for 20 minutes or until soft enough to mash and remove seeds.  Drain water and mash.   Add sugar and blend.  Cook further for another 20 minutes or until thicken to jam consistency.  Spoon into bowl or jar to cool.

Cherry Jam was made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Recipe derived and was aspired from this Recipe from the Bermuda Best Recipes.

Bermuda Cherry Jam

6 qts. of cherries, wash and put on to boil with 1/2 pt. of water.  Boil until they can be crushed from pits.  Crush through a colander.  Add to every 3 cups of crushed fruit, 6 1/2 cups of sugar.  Bring fruit and sugar to a boil for 20 to 30 minutes, then add 1/2 bottle Certo.  Boil for 2 minutes and bottle.
Recipe by Mrs. W.E.Meyer.

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Whole Wheat Butter Cream Sandwich Cookies

Whole Wheat Butter Cream Sandwich Cookies

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Recipe

Ingredients

2 oz whole wheat flour 

4 oz flour

2 oz sugar

2 oz butter or margarine

1/4 teaspoon lemon flavoring 

Filling

¼ cup butter

6 – 8 tablespoons icing sugar

1/8 lemon flavoring 

Method

1.                  Mix flours and sugar on a pastry board.

2.                  Work in the butter or margarine and flavoring..

3.                  Roll out to about ½ -cm (¼ –inch) thick and cut into round shapes.  

4.                  Place on an ungreased baking sheet and bake in centre of a moderately hot oven, 375°F, 190°C, Gas Mark 5, for 10 - 12 minutes. 

5.                  Cool on the baking sheet.

6.                  Cream butter and icing sugar.  

7.                  When cool, spread the cookies with (butter cream mixture). Sandwich together.

Similar Recipes

Custard Cream Cookies Recipe
Cherry Biscuits

Whole Wheat Butter Cream Sandwich Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

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Carrot Cake

All the photos of the Carrot Cake is located herewith.

Group 1 Photos 
Group 2 Photos

Carrot Cake 

Ingredients

1/4 cup whole wheat all purpose flour
3/4 cup all purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
3/4 cup vegetable oil
1 1/2 cup grated raw carrots

Optional Icing (Drizzle)
1/4 cup icing sugar
1 - 2 teaspoons milk or water
1/4 teaspoon vanilla 

Method

Grease and flour 3 mini loaf pans;  set aside.  Preheat oven to 350 degrees.  In a large mixing bowl, sift together flours, sugar, baking soda, cinnamon, and salt.  Add eggs and oil; blend well. Add carrots; blend well.  Pour batter into prepared pans.  Bake for 25 to 30 minutes before turning out onto a wire rack to cool completely.   Optional drizzle with frosting.  

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Recipe Marketing's Locations On The Internet

Recipe Marketing

Recipes

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By

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Of

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Pound Cakes Made With Whole Wheat Flour

Recipes

Whole Wheat Fruit Pound Cake Recipe 

Whole Wheat Pound Cake Recipe 

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Happy Easter 2018

EASTER 2018

HAPPY EASTER

RECIPE MARKETING 
PHOTO ALBUM ON EASTER AND GOOD FRIDAY  

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Fish Cakes Album 2018
https://m.facebook.com/story.php?story_fbid=1853226001366702&id=100000379609142

Hot Cross Buns Album 2018
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Fish Cakes And Hot Cross Buns 2018
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Hot Cross Buns Posting 2018
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Lilies
https://m.facebook.com/story.php?story_fbid=1849008478455121&id=100000379609142

Cupcakes
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Cake
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Easter Breads
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Easter Breads
https://m.facebook.com/story.php?story_fbid=1835626096460026&id=100000379609142

Family
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Vanilla Cupcakes With Spring Butter Cream Frosting Colours

Vanilla Cupcakes With Spring Butter Cream Frosting Colours 

All photos at Album 

Vanilla Cupcakes With Spring Butter Cream Frosting Colours 
Garnished With Jelly Bird Eggs

Ingredients

1⅓ cups all-purpose flour
⅔ cup sugar
2 teaspoons baking powder
⅔ cup milk
¼ cup butter, softened
1 egg
1 teaspoon vanilla extract 

3 cups assorted fresh berries
1 recipe Whipped Cream

Optional:  
Butter Cream Frosting 

Brach's Classic Jelly Bird Eggs
Wilton's Colour Paste

Method
1.                  Preheat oven to 350°F.  Grease or line cupcake or muffin pans; set the pan aside.

2.                  In a medium mixing bowl combine flour, sugar, and baking powder.  Add milk, butter, egg, and vanilla.  Beat with an electric mixer on low speed until combined.  Beat on medium speed for 1 minute.  Spread into the prepared pan.

3.                  Bake about 20 minutes or until a wooden toothpick inserted in center comes out clean.  Cool in pan on a wire rack about 30 minutes.  Serve warm with berries and, if desired, Whipped Cream.

Decorating 
Butter Cream Frosting  (Wilton's Colour Paste) 

Jelly Beans (Beach's Classic Jelly Bird Eggs) 

Vanilla Cupcakes With Spring Butter Cream Frosting Colours were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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Old Fashioned Macaroni And Cheese Made With A Basic Traditional Cheese Sauce

Old Fashioned Macaroni And Cheese

Made With A Basic Traditional Cheese Sauce 

All photos at Album 

Old Fashioned Macaroni And Cheese
Made With A Basic Traditional Cheese Sauce

Ingredients

2 cups uncooked Macaroni (cook as package directions)

White Sauce

1/4 cup butter or margarine
1/4 cup flour
Salt
Pepper
2 cups milk or 1 cup broth and 1 cup milk

Cheese Sauce

1 cup cheddar cheese

Method

1.  Cook Macaroni as instructed on package.

2.  To make white sauce use a medium size pot and melt butter; remove from stove.

3.  Gradually add flour and seasonings to melted butter until it forms a soft ball.

4.  Add back to stove top at medium temperature and add milk to butter and flour mixture stirring constantly until sauce is formed and spoon becomes coated.

5.  Remove from stove and add cheese to melt through the white sauce to make cheese sauce.

6.  Add Cheese Sauce to cooked macaroni and blend together.

7.  Pour into a greased 2 quart Pyrex dish.

8.  Top with cheddar cheese and bread grated to crumbs.

9.  Bake in 350 degrees oven for approximately 20 minutes or until topping melts and is lightly golden brown.

10.  Serve accordingly.

Optional
Many options can be added as additional to your choices and desires such as more cheese  or cheeses, meats, vegetables, herbs, seasonings,  garlic, etc.

Macaroni And Cheese was made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman
------------
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Yellow Tinted Coconut Flakes With Jelly Beans

Yellow Tinted Coconut Flakes With Jelly Beans

All photos at Album

Yellow Tinted Coconut Flakes With Jelly Beans

Ingredients

1⅓ cups all-purpose flour
⅔ cup sugar
2 teaspoons baking powder
⅔ cup milk
¼ cup butter, softened
1 egg
1 teaspoon lemon extract
3 cups assorted fresh berries
1 recipe Whipped Cream

Optional:
Butter Cream Frosting
Baker's Angel Flake Coconut
Brach's Classic Jelly Bird Eggs
Wilton's Yellow Paste

Method
1.                  Preheat oven to 350°F.  Grease an 8 x 1½ – inch round cake pan; set the pan aside.

2.                  In a medium mixing bowl combine flour, sugar, and baking powder.  Add milk, butter, egg, and vanilla.  Beat with an electric mixer on low speed until combined.  Beat on medium speed for 1 minute.  Spread into the prepared pan.

3.                  Bake about 30 minutes or until a wooden toothpick inserted in center comes out clean.  Cool in pan on a wire rack about 30 minutes.  Serve warm with berries and, if desired, Whipped Cream.

Optional Decorating
Butter Cream Frosting  (Wilton's Yellow Paste)
Angel Coconut Flakes (Wilton's Yellow Paste for Tinting Yellow)
Jelly Beans (Beach's Classic Jelly Bird Eggs)

Yellow Tinted Coconut Flakes With Jelly Beans was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Others
Busy-Day Cake
http://recipemarketing.blogspot.com/2015/01/busy-day-cake.html?m=1




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Good Friday And Easter Breads

GOOD FRIDAY AND EASTER BREADS

Hot Cross Buns

Mini Swedish Bread

Mini Loaf Breads

All photos are located at

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And 
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Basic Sweet Dough  

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

3 cups sifted flour

1 cup whole wheat flour

Optional:   Mixed Peel, Raisins, Currants, etc.

Method

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

2.     Pour warmed milk, sugar, salt and shortening in a bowl.  Add egg.   Add yeast mixture to milk mixture.

3.     Add the liquid mixtures to flour.

4.     Mix well with a sift fingers, spoon or dough hook of a electric mixer, until a smooth elastic dough is formed.

5.   Turn onto a lightly floured board and knead until the dough is of even texture.  If using an electric mixer continue mixing on knead for approximately 10 minutes.

6.    Cover the dough and let rise until double in size.

7.    Punch down the risen dough and turn onto a lightly floured board.  Loaf as desired.  Optional add mixed peel, raisins or currants.

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

9.     Cover and let rise.  Egg wash.  Bake at 375 degrees for approximately 15 to 20 minutes.

Glaze optional.

Similar recipe here 
http://recipemarketing.blogspot.com/2015/05/basic-sweet-dough-braided-like-swedish.html?m=1

Good Friday And Easter Breads was made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman



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