Multi Grain Rolls

Multi Grain Rolls

Ingredients  

2 cups flour

2 cups multi grain

½ cup sugar

2 eggs

2 yeast

1 teaspoon salt

1 cup milk

6 tablespoons butter or margarine (can be substituted with vegetable oil)

½ cup water  

Method

1.                  Preheat oven to 350°.

2.                  Grease desired baking pan.

3.                  Sift dry ingredients and set aside.

4.                  Beat eggs, place in a bowl for room temperature.

5.                  Warm milk until bubbles develop around sides.

6.                  Remove from fire, add butter and sugar to milk.

7.                  Add yeast and milk mixture to eggs.

8.                  Add dry ingredients and blend together.

9.                  Turn onto a floured board and knead.

10.              Loaf into desired roll shapes and arrange in baking pan.

11.              Bake for approximately 20 – 30 minutes.

12.              Brush with butter and serve accordingly.

Buns were made and prepared by Shirley-Ann Pearman 

Photography by Shirley-Ann Pearman  

The recipe is a recipe that has been used within the family for many years.  I receive it from my mother.   We serve it at many family dinner functions.  They call it the “Quick Rolls”, because it doesn’t have to go through the process of rising for 2 or 3 hours, then loafing and rising again. I believe the recipe derived from the McCall’s CookBook as well.  

PDF Version of Multi Grain Rolls

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Thank You!

Shirley-Ann Pearman

shirleyannpearman@gmail.com 

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Multi Grain Johny Bread

Multi Grain Johny Bread

Ingredients

1 cup flour

1 cup Multi Grain Flour

6 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)

Multi Grain Johny Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

The recipe is a recipe that has been used within the family for many years.  I receive it from my mother (Betty Ming).   We have served it at many family Sunday breakfast functions.

PDF Version of Multi Grain Johny Bread

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------------------------------------------------------------------------------------------------------------------

Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.   

Sales and discounts available daily on many products.  Rewards are available to shoppers as well. 

Amazon's Online Shopping 

Marketing Sites – Amazon’s Astores’ Directory Listing 

Thank You!

Shirley-Ann Pearman

shirleyannpearman@gmail.com

 Recipe Marketing

http://recipemarketing.blogspot.com

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Sausage Twists

Sausage Twists

Ingredients

8 oz short crust pastry *

1lb large port sausages

1 beaten egg

½ pint sweetened apple puree

1 oz pickled cucumber, sliced – pinch dry mustard seasoning – parsley to garnish

Method 

1.                  Make the pastry, roll out thinly and cut into strips 30 cm (12 inches) by ½ cm (1/4 inch). 

2.                  Twist each strip around a sausage and brush the pastry with beaten egg.

3.                  Place on a greased baking sheet and bake in a hot oven, 425°F, 220°C, Gas Mark 7, for 20 minutes.

4.                  Heat apple puree with sliced cucumber, mustard and seasoning.  Arrange sausages on a heated serving dish and garnish with parsley.  Serve the sauce separately.  If liked the sausage can be served cold.  

Short Crust Pastry

Ingredients

8 oz flour

Good pinch salt

4 oz shortening, butter or margarine *

About 2 tablespoons cold water to mix  

Method 

1.                  Sieve flour and salt and rub in fat until mixture looks like fine breadcrumbs.  Using first a knife and then the fingertips to feel the pastry.

2.                  Gradually add enough cold water to make the dough into a rolling consistency.

3.                  Lightly flour the rolling pin and pastry board.

4.                  If a great deal of flour is necessary to roll out the pastry then you have undoubtedly made it too wet.  Roll pastry to required thickness and shape, lifting and turning it to keep it light.

5.                  Exact cooking times for pastry are given in the recipes but as a general rule it should be baked in a hot oven 425-450°F, 220-230°C, Gas Mark 6 – 7. 

*   There are many fats and combination of fats which give a first class short crust pastry. 

Choose between:  Whipped-up cooking fat – use Margarine – for best results use a table margarine, a superfine or soft margarine.

Butter or perhaps the favorite of all, 2 oz margarine and 2 oz cooking fat.  

These Sausage Twists were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe was taken from “Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten” chapter on “Snacks”.  “915 Sausage Twists”

PDF Version of Sausage Twists

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------------------------------------------------------------------------------------------------------------------

Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.   

Sales and discounts available daily on many products.  Rewards are available to shoppers as well. 

Amazon's Online Shopping 

Marketing Sites – Amazon’s Astores’ Directory Listing 

Thank You!

Marketing Sites – Amazon’s Astores’ Directory Listing

 Shirley-Ann Pearman

shirleyannpearman@gmail.com 

Recipe Marketing

http://recipemarketing.blogspot.com

Marketing Sites

http://marketingsites-sp.net