.png)
EASTER EGG PANS
PAN USED DURING THE EASTER SEASON
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Saturday, February 21, 2015
Thursday, February 19, 2015
February 2015 Monthly Newsletter
RECIPE MARKETING
FEBRUARY 2015 MONTHLY NEWSLETTER
Recipes To These Photos Noted Herewith
Are Included In February 2015 Newsletter
Recipes To These Photos Noted Herewith
Are Included In February 2015 Newsletter
Please click herewith for copy of newsletter:-
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
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
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 “14th 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
Busy-Day Cake
Busy-Day
Cup-Cakes
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
Subscribe to:
Posts (Atom)