Recipe Marketing

Friday, February 13, 2015

Heart Shape Rice Krispies Treats

HEART SHAPE RICE KRISPIES TREATS

Heart Shape Rice Krispies Treats

Ingredients

1 tablespoons butter or margarine

½ cup regular marshmallows

1.5 oz Kellogg's Rice Krispies Cereal

Red food colouring

Method

1. In large saucepan melt butter over low heat. Add marshmallows and food colouring. Stir until completely melted. Remove from heat.

2. Add Kellogg’s Rice Krispies cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into heart shape baking cup pan coated with cooking spray. Cool

Heart Shape Rice Krispies Treats were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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

Heart Shape Rice Krispies Treats
https://drive.google.com/file/d/0B5WnHuJ90rZZRnVkd25TNzZNN1E/view?usp=sharing

Rice Krispies Treats
https://drive.google.com/file/d/0B5WnHuJ90rZZM0kxTmppUTA3blE/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Tuesday, February 10, 2015

Cherry Biscuits

Cherry Biscuits

Ingredients

2 oz quick-cooking rolled oats

2 oz castor sugar

4 oz flour

2 oz butter or margarine

Jelly (optional)

Sieved Icing Sugar

Filling

¼ cup chopped cherries

¼ cup butter

6 – 8 tablespoons icing sugar

Method

1. Mix rolled oats, flour and sugar on a pastry board.

2. Work in the butter or margarine

3. Roll out to about ½ -cm (¼ –inch) thick and cut into oval shapes. From half of the oval shapes cut out two small ovals.

4. Place on an ungreased baking sheet and bake in centre of a moderately hot oven, 375°F, 190°C, Gas Mark 5, for 1- 12 minutes.

5. Cool on the baking sheet.

6. Cream butter and icing sugar. Add chopped cherries.

7. When cool, spread the ovals with (butter cream mixture) redcurrants, bramble, black grape or some other jelly; dredge the biscuits with the cut-out shapes with icing sugar. Place these on top of the ovals.

Cherry Biscuits 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 “Cookies”. “798” “Jelly Biscuits”

Note: Recipe was doubled in ingredients in these photos. 4 oz oats (1/2 cup), 4 oz sugar (1/2 cup), 8 oz flour (1 cup) and 4 oz butter (1/2 cup).

Jelly Biscuits

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

Cherry Biscuits
https://drive.google.com/file/d/0B5WnHuJ90rZZSlZrMXN5VGpnejA/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Jelly Biscuits

JELLY BISCUITS

Jelly Biscuits

Ingredients

2 oz quick-cooking rolled oats

2 oz castor sugar

4 oz flour

2 oz butter or margarine

Jelly

Sieved Icing Sugar

Method

1. Mix rolled oats, flour and sugar on a pastry board.

2. Work in the butter or margarine

3. Roll out to about ½ -cm (¼ –inch) thick and cut into oval shapes. From half of the oval shapes cut out two small ovals.

4. Place on an ungreased baking sheet and bake in centre of a moderately hot oven, 375°F, 190°C, Gas Mark 5, for 1- 12 minutes.

5. Cool on the baking sheet.

6. When cool, spread the ovals with redcurrants, bramble, black grape or some other jelly; dredge the biscuits with the cut-out shapes with icing sugar. Place these on top of the ovals.

Jelly Biscuits 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 “Cookies”. “798” “Jelly Biscuits”

Note: Recipe was doubled in ingredients in these photos. 4 oz oats (1/2 cup), 4 oz sugar (1/2 cup), 8 oz flour (1 cup) and 4 oz butter (1/2 cup). Strawberry Jam was used instead of jelly.

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

https://drive.google.com/file/d/0B5WnHuJ90rZZSnROSmJWWElBWlU/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

KitchenAid Artisan Mixer was used to mix and knead.

Monday, February 9, 2015

Homemade Golden Raisin Bread

HOMEMADE GOLDEN RAISIN BREAD

Homemade Golden Raisin Bread

Ingredients

½ cup warm water (105 to 115F)

½ cup warm milk

1 package rapid active dry yeast (¼ cup warm water)

1 egg (beaten)

4 cups sifted all-purpose flour

¼ cup sugar

¼ teaspoon salt

¼ cup butter

½ cup golden raisins

2 teaspoons salad oil

Method

1. Dissolve the yeast in ¼ cup warm water.

2. Combine flour, sugar, salt and butter. Cut in the butter unto it resembles bread crumbs.

3. Add raisins.

4. Add milk, water, egg and dissolved yeast. Blend altogether.

5. Knead for 10 – 15 minutes accordingly.

6. Place in a well greased bowl and allow to rise for 1 hour approximately until double in bulk.

7. Punch down dough with fist; turn out onto lightly floured board.

8. Loaf as desired to respective well greased pans. (loaf pans, muffin pans, baking sheets etc.)

9. Allow to rise for approximately 30 minutes or until double in bulk.

10. Preheat oven to 400F.

11. Bake bread for 25 to 30 minutes, or until fully baked and crust is golden-brown.

Homemade Golden Raisin Bread 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/0B5WnHuJ90rZZdURlWlRXSDEwNVk/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing