Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZQnZJMnRzeTM2bEU/view?usp=sharing

Thursday, November 19, 2015

Peanut Butter Cookies - Bars

PEANUT BUTTER COOKIES - BARS

Peanut Butter Cookies - Bars

Ingredients

½ cup butter or margarine

½ cup peanut butter

½ cup granulated sugar

½ cup brown sugar

1 egg

½ teaspoon vanilla

1¼ cup sifted all-purpose flour

¾ teaspoon soda

¼ teaspoon salt

Method

1. Thoroughly cream butter, peanut butter, sugar, egg, and vanilla.

2. Sift together dry ingredients; blend into creamed mixture.

3. Shape in 1-inch balls; roll in granulated sugar.

4. Place 2 inches apart on ungreased cookie sheet.

5. Press 5 peanut halves atop each or crisscross with fork tines.

6. Bake at 375°F for 10 to 12 minutes.

7. Cool, slightly; remove from pan.

8. Makes 4 dozen.

Peanut Butter Cookies – Bars were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from “Better Homes And Gardens New CookBook, the chapter on “Shaped Cookies”, page 145 of the Third Edition.

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZQW5TdVpsbnJxZFU/view?usp=sharing

Chocolate-Chip Cookies

CHOCOLATE-CHIP COOKIES

Chocolate-Chip Cookies

Ingredients

1 cup plus 2 tablespoons sifted all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

½ cup granulated sugar

¼ cup light-brown sugar, firmly packed

1 egg

1 teaspoon vanilla extract

½ cup soft butter or margarine

½ cup coarsely chopped walnuts or pecans

1 package (6 oz) semisweet chocolate pieces

Method

1. Preheat oven to 375°F.

2. In large bowl, sift flour with soda and salt.

3. Add sugars, egg, vanilla, and butter. With wooden spoon, or portable electric mixer at medium speed, beat until smooth and well combined – about 1 minute.

4. Stir in nuts and chocolate pieces.

5. Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.

6. Bake 10 to 12 minutes, or until golden.

7. Remove to wire rack; cool.

Chocolate Chip Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Drop Cookies”, page 170 an edition of between 1950 – 1960s.

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZTG5OT0k0NjhQUUE/view?usp=sharing

Wednesday, November 18, 2015

Banana Muffins With Almond Vanilla Cereal

Banana Muffins With Vanilla Almond Cereal

Banana Muffins With Almond Vanilla Cereal

Makes 14

Ingredients

½ - 1 cup milk

1 cup Almond Vanilla Cereal

1 cup sifted all-purpose flour

¼ cup sugar

3 teaspoons baking powder

½ teaspoon salt

1 egg

¼ cup salad oil or melted shortening or melted butter

1 medium banana

Optional: ½ teaspoon vanilla

Topping

¼ cup Almond Vanilla Cereal

¼ cup Almond Slices

Method

1. Preheat oven to 400F. Grease bottoms of 14 (2 ½ -inch) muffin-pan cups, or line each with paper liner.

2. Sift flour and cereal with sugar, baking powder, and salt onto sheet of waxed paper.

3. In medium bowl, using fork, beat egg, banana with salad oil, Stir in milk mixture.

4. Add flour mixture quickly stirring, with fork, just until dry ingredients are moistened. Do not beat. Batter will be lumpy.

5. Quickly dip batter into muffin-pan cups filling not quite two thirds full.

6. Top with almond vanilla cereal and almond slices.

7. Bake 20 to 25 minutes, or until golden.

8. Loosen edge of each muffin with spatula; turn out. Serve hot.

Banana Muffins With Almond Vanilla Cereal were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Muffins”, page 62 an edition of between 1950 – 1960s.

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing