Recipe Marketing

Pound Cake – Please click for recipe

Tuesday, September 8, 2015

Peach Mango Pound Cake Made With Kool-Aid

PEACH MANGO POUND CAKE

Peach Mango Pound Cake

Ingredients

⅔ cup shortening

1½ cups sugar

⅔ cup Kool-Aid Peach Mango (Take the ⅔ cup from 1 cup water and 1 tablespoon Kool Aid drink mix)

1 teaspoon vanilla extract

2 cups flour

1 teaspoon salt

½ teaspoon double active baking powder

3 eggs

Method

1. Cream shortening and sugar until light and fluffy.

2. Add drink and extract; blend.

3. Stir in dry ingredients, to creamed mixture. Beat until smooth.

4. Add eggs one at a time and beat well after each addition.

5. Beat entire mixture well before pouring into greased loaf pan.

6. Bake at 300° oven for 1 hour and 25 minutes.

Peach Mango Pound Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from this recipe herewith:-

Please note the following were substituted accordingly in this recipe.

https://drive.google.com/file/d/0B5WnHuJ90rZZUVZOc1BNRTh6TW8/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZeDVKdTZRTEdvUDg/view?usp=sharing

Saturday, September 5, 2015

Cinnamon Biscuits

CINNAMON BISCUITS

Cinnamon Biscuits

Biscuits Supreme

Ingredients

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon sugar

1 teaspoon salt

¾ teaspoon cream of tartar

¾ cup butter or ½ cup butter and ¼ cup shortening

1 cup milk

Cinnamon Filling

¼ cup brown sugar

¼ teaspoon cinnamon

Melted Butter

Method

1. Preheat oven to 450°F. In a large bowl combine the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until mixture is moistened.

2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for four to six strokes or just until dough holds together. Pat or lightly roll dough until ¾ inch thick. Cut dough with a floured 2½ inch biscuit cutter; reroll scraps as necessary and dip cutter into flour between cuts.

3. Place dough circles 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.

Biscuits Supreme 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 Breads; page 129.

Note:-

All instructions were followed as the recipe directed except at “2. Dough was rolled out to approximately ½ to a rectangle. At that point butter was spread on dough, along with sugar and cinnamon. Dough was rolled in a jelly rolled format to form log and seal of edges. Once the log was sealed the cutting effect of approximately ½ inch to ¾ inch was cut and each one placed on a cookie sheet. “ Instruction 3 continued as instructed.

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZX0g1eFFVNzJPWGs/view?usp=sharing

Thursday, September 3, 2015

Biscuits Supreme

BISCUITS SUPREME

Biscuits Supreme

Ingredients

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon sugar

1 teaspoon salt

¾ teaspoon cream of tartar

¾ cup butter or ½ cup butter and ¼ cup shortening

1 cup milk

Method

3. Place dough circles 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.

Biscuits Supreme 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 Breads; page 129.

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing