Recipe Marketing

Saturday, June 13, 2015

Banana Cake

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Thursday, June 11, 2015

Photos Of ShirleyAnn At Home

ShirleyAnn at home in Bermuda.Blogger at http://recipemarketing.blogspot.com

Here is a cordial invitation to visit the blog accordingly. Thank You!

Posted by Recipe Marketing on Thursday, June 11, 2015

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Wednesday, June 10, 2015

Recipes At Amazon

Watch videos that feature easy recipes, tips and entertaining ideas. Explore Courses, Guides & Tips, Holidays and more. Please click here http://amzn.to/1dxK6rt

libbey punch bowl set

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZU094U0NkRUhwTnM/view?usp=sharing

Monday, June 8, 2015

Potato And Bacon Savoury

POTATO AND BACON SAVOURY

Potato And Bacon Savoury

Ingredients

100g/4oz raw potato, grated

100g/4oz bacon, chopped

100g/4oz flour (with plain flour use 1 level teaspoon baking powder)

5og/2oz canned sweet corn

2 eggs

Seasoning

25g/1oz lard

Tomato slices to garnish

Method

1. Choose a very heavy frying pan in which to fry this, so the mixture cooks without burning on the bottom. If you have no heavy pan, then see the note below.

2. Mix together the potato, bacon, flour and sweet corn.

3. Beat the eggs and add the potato mixture.

4. Season to taste.

5. Heat the lard in a frying pan and spread the mixture evenly over the pan.

6. Cook gently until brown and crisp on the base. Turn over and cook on the other side.

7. Turn on to a serving dish and garnish with tomato slices.

8. To serve, cut in wedges.

NOTE

In a lighter pan it is better to fry spoonfuls of the mixture in hot lard until brown, turn and brown on the second side, then lower the heat and cook more gently for a few minutes.

Potato And Bacon Savoury was 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 “Television Snacks And Sandwhiches”. “920”.

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Saturday, June 6, 2015

Hangouts Snap Shots - Pumpkin Cupcakes

Hello,I have been playing around with the Google Plus Hangouts Snap shot today with my PC Webcam after making some...
Posted by Recipe Marketing on Saturday, June 6, 2015

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Wednesday, June 3, 2015

BREATH OF SPRING CAKE

BREATH OF SPRING CAKE

Breath Of Spring Cake

Ingredients

Makes 12 Servings

½ cup vegetable shortening

1⅓ cups sugar

1 teaspoon salt

2 cups flour

1 cup milk, divided

1 tablespoon baking powder

2 eggs

Method

1. Grease a 13 x 9- inch baking pan; set aside.

2. Preheat oven to 375° F.

3. In a large mixing bowl, cream shortening, sugar, and salt.

4. Alternately add flour and ⅔ cup milk, beginning and ending with flour, beating well after each addition.

5. Add baking powder; blend well.

6. Add eggs, remaining ⅓ cup milk, and vanilla; blend well.

7. Beat 2 minutes on medium speed or until batter is thin and smooth.

8. Pour batter into prepared pan. Bake for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack.

9. Frost if desired.

Optional: Orange peel can be added to cake mixture. Glaze was made with butter, powdered sugar and juice from orange.

Breath Of Spring Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe was taken from “Ideals – Home Desserts”, by “Ideals Publishing Corp” chapter on “Cakes”. “5”.

https://drive.google.com/file/d/0B5WnHuJ90rZZdVVneWlPdFlHRUU/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing