Recipe Marketing

Monday, February 16, 2015

Peach Tart

PEACH TART

Peach Tart

Ingredients

1 cups sifted all-purpose flour

½ teaspoon salt

6 tablespoons butter

4 - 6 tablespoons cold water

Filling

1 can peaches (15 oz)

1 tablespoon sugar

½ teaspoon cinnamon

Method

1. Sift flour and salt together.

2. Cut in shortening with pastry blender till pieces are the size of small peas. (For extra tender pastry, cut in half the shortening till like cornmeal. Cut in remaining till like peas.)

3. Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat till all is moistened. Form a ball. (For double-crust and lattice-top pies, divide dough for lower and upper crust and form into balls.)

4. Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions.

5. Roll from center to edge till ⅛ inch thick.

6. Form pastry layer in 6" tart pan and trim edges accordingly.

7. Add peaches and sprinkle cinnamon sugar mixture on top of peaches.

8. Form a further layer of pastry on top of peaches, prick top for air to escape.

9. Bake in over of 400° for 20 to 30 minutes or until thoroughly baked and golden brown.

Peach Tart 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/0B5WnHuJ90rZZd3U3VlNkN0F3X0k/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Cherry And Walnut Cookies

CHERRY AND WALNUT COOKIES

Cherry And Walnut Cookies

Ingredients

3 oz flour (with plain flour use ¾ teaspoon baking powder)

1½ oz margarine

1½ oz soft brown sugar

1½ oz granulated sugar

Few drops vanilla essence

1 small egg

1 oz walnut, chopped

1 oz glace cherries, chopped

Method

1. Sieve the flour and baking powder, if used.

2. Cream the margarine and sugars together.

3. Beat in the vanilla essence and egg.

4. Fold in the sieved flour, walnuts and cherries.

5. Place teaspoonfuls of the mixture, well apart, on greased baking sheets.

6. Bake in the centre of a moderate oven, 350°F, 180°C, Gas Mark 4, for 10 -12 minutes, until crisp and golden brown. Remove and cool on a wire tray.

7. Store in an airtight tin or jar.

Cherry And Walnut Cookies 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”. “796” “Cherry And Walnut Cookies”

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

https://drive.google.com/file/d/0B5WnHuJ90rZZbWUwakZLV1FDVjg/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Saturday, February 14, 2015

Valentine’s Heart Candies

VALENTINE’S HEART CANDIES

Valentine’s Heart Candies

Green Apple Lollipops

Prep: 20 minutes Cook: 45 minutes

Cook: 35 minutes Makes: 18 to 20 lollipops

Ingredients

2 cups sugar

¾ cup light-colored corn syrup

1 tablespoon butter

½ teaspoon apple flavoring oil or ¼ teaspoon blackberry flavoring oil

2 drops green or 6 drops purple gel food coloring

Lollipop sticks

Method

1. In a medium saucepan bring 1 cup water to boiling. Stir in sugar, syrup, and butter. Cook and stir over medium-high heat until mixture boils (about 7 minutes). Clip candy thermometer to side of pan. Reduce heat; continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 300°F hard-crack stage (45 to 50 minutes).

2. Remove from heat; stir in flavoring and gel food coloring. Let stand until thermometer registers 220°F (about 20 minutes). Butter two baking sheets. Place sticks 4 inches apart on sheets. Working quickly, spoon 1 tablespoon of candy mixture at the top 1 inch of each lollipop stick (do not spread; mixture will flow out). Cool completely. Wrap each lollipop in plastic wrap. Store at room temperature up to 2 weeks.

Valentine’s Heart Candies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes and Garden New Cook Book “14^th Edition”; the chapter on Candies; page 189. Page 200 (Green Apple Lollipops)

For Valentine’s Heart Candies follow all instructions as noted in “Green Apple Lollipops). However, for food coloring use red and spoon into heart shaped pans.

This document in its entirety is located here, with more photos:-
https://drive.google.com/file/d/0B5WnHuJ90rZZa2FUNmJEb2dTQ0U/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

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