Mini Bread Loaves

MINI BREAD LOAVES 

Mini Bread Loaves

Ingredients

1½ cups flour

¼ cup whole wheat flour

¼ cup sugar

1 egg

1 yeast

½ teaspoon salt

½ cup milk

3 tablespoons butter or margarine (can be substituted with vegetable oil)

¼ cup water

Method

1.                  Preheat oven to 350°.

2.                  Grease desired baking pan.

3.                  Sift dry ingredients and set aside.

4.                  Dissolve yeast in water.

5.                  Beat eggs, place in a bowl for room temperature.

6.                  Warm milk until bubbles develop around sides.

7.                  Remove from fire, add butter and sugar to milk.

8.                  Add yeast and milk mixture to eggs.

9.                  Add dry ingredients and blend together.

10.              Turn onto a floured board and knead.

11.              Loaf into desired roll shapes and arrange in baking pan.

12.              Bake for approximately 20 – 30 minutes.

13.              Brush with butter and serve accordingly.

Mini Bread Loaves were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe came from a group of family recipes.

 https://drive.google.com/file/d/0B5WnHuJ90rZZTmlLSC13QnJFUnM/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

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Ginger Bread Cupcakes

GINGER BREAD CUPCAKES

Ginger Bread Cupcakes

Ingredients

1 cup molasses

1½ cups brown sugar

3 cups flour

2 teaspoons baking soda

½ teaspoon salt

3 teaspoons ginger

2½ teaspoons cinnamon

2 eggs

⅔ cup vegetable oil

1 cup hot water

Method

1.                  Preheat oven to 350°.

2.                  Line cupcake pans accordingly and set aside

3.                  Cream together molasses and brown sugar, until creamy.

4.                  Add sparingly flour with all dry ingredients.

5.                  Add eggs one at a time.

6.                  Blend in oil and hot water.

7.                  Spoon approximately ¼ cup of batter into each cupcake cup.

8.                  Bake for 30 – 35 minutes.

9.                   Serve warm or let cool completely.

Ginger Bread Cupcakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe came from a group of family recipes.

https://drive.google.com/file/d/0B5WnHuJ90rZZV3A3NzJtMFY5S3M/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Promoting And Advertising Amazon’s Products

 

 

Chocolate Brownies - Fudge Brownies

CHOCOLATE BROWNIES

FUDGE BROWNIES

Fudge Brownies

Ingredients

½ cup butter or margarine

1 cup granulated sugar

1 teaspoon vanilla

2 eggs

2 1-ounce squares unsweetened chocolate, melted and cooled

½ cup sifted all-purpose flour

½ cup chopped walnuts

Method

1.                  Cream butter, sugar, and vanilla; beat in eggs. 

2.                  Blend in chocolate.

3.                  Stir in flour and nuts.

4.                  Bake in greased 8x8x2-inch pan in a slow oven (325°F) for 30 to 35 minutes.  Cool

5.                  Cut in 16 squares.

Rich, chewy brownies – great with milk.

Fudge Brownies 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 “Bar Cookies”, page 151 of the Third Edition.

https://drive.google.com/file/d/0B5WnHuJ90rZZeHcwQVFaaW9ySGM/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Promoting And Advertising Amazon’s Products

 

 

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.

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

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Promoting And Advertising Amazon’s Products