Recipe Marketing

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Orange Blueberry Scones

ORANGE BLUEBERRY SCONES

Orange Blueberry Scones

Ingredients

3¼ cups all-purpose flour

⅔ cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

¾ teaspoon salt

6 tablespoons cold unsalted butter, cut into small cubes

1 tablespoon orange juice plus enough milk to equal 1 cup

1 cup fresh blueberries

1 teaspoon grated orange peel

1 egg, lightly beaten

1 egg white

2 tablespoons granulated sugar

Method

1. Heat oven to 400°. Spread a large sheet of parchment paper on countertop.

2. Combine flour, sugar, baking powder, baking soda and salt in large bowl. Add butter; mix with pastry blender or for until mixture resembles coarse crumbs. Gently stir orange juice-milk mixture into dough, along with blueberries, orange peel and egg. Just until combined.

3. With floured hands, pat half of the dough into a 7-inch circle on one end of the parchment paper. Repeat, with remaining dough, spacing 2 inches apart. Brush with egg white, sprinkle with sugar. Cut halfway down but not through each circle, 6 wedges for each round. Slide paper with dough onto baking sheet.

4. Bake at 400° for about 18 minutes or until golden brown. Remove to wire rack to cool slightly. Pull apart at cut lines Serve warm or at room temperature.

Orange Blueberry Scones were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from an edition of Family Circle Magazine (Cooking School) By Julie Miltenberger, Photography by Charles Schiller, Food Styling by Sara Neumeier and Prop Styling Cathy Cook

This particular recipe was removed at some time from the Magazine and placed in a collection of recipes I had been collecting. Therefore, I don’t have the month and year to report. Attached is a copy for your information.

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Tuesday, January 19, 2016

Christmas Dinner Farine And Cassava Pie

CHRISTMAS DINNER FARINE AND CASSAVA PIE

Farine And Cassava Pie

Ingredients

1 lbs Farine

1 lbs Cassava

1½ doz eggs

2¼ cups sugar

1½ cups butter

½ cup flour

¼ teaspoon nutmeg

½ teaspoon baking powder

1 teaspoon vanilla

2½ lbs chicken (boiled)

1 can Pet milk

1 – 2 cups of water

Method

1. Preheat oven to 350°.

2. Grease baking pan and set aside.

3. Boil chicken with water, celery, salt, garlic salt, thyme and pepper.

4. Combine milk and water.

5. Sift Farine and gradually add milk mixture; soak for a couple of hours (approximately 2-3). Add more milk as the Farine dries out within the soaking hours.

6. Pick through the cassava and take out any skins that may be left in it and mix with Farine when it’s ready.

7. Cream butter and sugar.

8. Add eggs, then add it to Farine mixture.

9. Add vanilla.

10. Add dry ingredients.

11. Layer the bottom of the pan , add chicken and another layer on top.

12. Bake at 350°.

Farine And Cassava Pie was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe came from a group of family recipes by Betty Ming

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Christmas Dinner Stuffings

CHRISTMAS DINNER STUFFINGS

Stuffing was made with onions, celery, broth and package stuffing of dry breads. Instructions for preparation is on packages.

Stuffings prepared by ShirleyAnn Pearman of Recipe Marketing.

Photography by ShirleyAnn Pearman

The brand of Stuffings here are Pepperidge Farm.

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing