Recipe Marketing

------

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Wednesday, February 18, 2015

Hot Chocolate Cupcakes

HOT CHOCOLATE CUPCAKES

Hot Chocolate Cupcakes

Ingredients

2 cups flour

1 cup sugar

3 teaspoons baking powder

¼ teaspoon salt

2 eggs

¾ cup vegetable oil

1½ teaspoon vanilla

¾ cup hot water (Swiss Miss – Milk Chocolate - as noted on package)

1 package of hot chocolate (Swiss Miss – Milk Chocolate)

Method

1. Preheat oven at 350°.

2. Grease or line cupcake pans.

3. Sift flour, sugar, salt and baking powder; set aside.

4. Add hot chocolate to hot water as noted on package.

5. Add hot chocolate mixture, vegetable oil, eggs and vanilla to flour mixture. Beat at low speed for 30 seconds, then at medium speed for 2 minutes, scraping bowl occasionally.

6. Pour cake mixture in prepared baking pans.

7. Bake about 20 – 30 minutes or until done when a cake tester is inserted and comes out clean.

8. Cool on cooling wire rack for a few minutes (approximately 10 minutes) and remove from pan on cake dish. Continue to cool. Frost Optional

Hot Chocolate Icing

1 cup icing sugar

¼ teaspoon hot chocolate

1 – 2 tablespoons hot water

¼ teaspoon corn syrup

¼ teaspoon vanilla

Dissolve hot chocolate with hot water; cool.

Combine icing sugar, hot chocolate mixture, vanilla and corn syrup until well blended and good consistency to spread on cupcakes.

Hot Chocolate Cupcakes were 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/0B5WnHuJ90rZZTUQ5OVROajNlMjg/view?usp=sharing

https://drive.google.com/file/d/0B5WnHuJ90rZZOXllSU1DRTZ2MDA/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZcWtqa2JIeXRtRU0/view?usp=sharing

Tuesday, February 17, 2015

Apple Tart Cake

APPLE TART CAKE

Apple Tart Cake

Busy-Day –Cup-Cakes

Ingredients

1⅓ cups all-purpose flour

⅔ cup sugar

2 teaspoons baking powder

⅔ cup milk

¼ cup butter, softened (or ¼ cup vegetable oil)

1 egg

1 teaspoon vanilla

3 cups assorted fresh berries

1 recipe Whipped Cream

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.

Apple Tart Cake was 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 Cakes and Frostings; page 174.

Apple Tart Cake was made from a portion of the Busy-Day Cake in a 6 in tart pan to which apples were sliced and arranged on top; sprinkled with cinnamon and sugar. Baked in a 350° oven for about 20 – 30 minutes.

Apple Tart Cake

https://drive.google.com/file/d/0B5WnHuJ90rZZRWdrUGo0RXNBN3M/view?usp=sharing

Busy-Day Cake

Busy-Day Cup-Cakes

https://drive.google.com/file/d/0B5WnHuJ90rZZNDduMHFCR0RBN3c/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

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