Recipe Marketing

http://www.legacy.com/obituaries/theroyalgazette/obituary.aspx?n=betty-ann-louise-ming-swan&pid=179879890

Wednesday, May 4, 2016

IN MEMORY OF BETTY ANN LOUISE MING

IN MEMORY OF

BETTY ANN LOUISE MING (Nee Swan)

December 3, 1945 - April 30, 2016

WE LOVE YOU

AND

WILL TRULY MISS YOU!

FROM THE ENTIRE FAMILY

Shirley Ming (Husband)

ShirleyAnn and Dwayne Pearman (Daughter and Son-In-Law)

Sheridan Ming (Son) (Yulanda - Special Friend)

Shawnette and Stanton Lewis (Daughter and Son-In-Law)

Grandchildren: Shakia Belboda, Dwaynisha Pearman, Dwayne Pearman Jr., Sachiel Ming and Sakari Lewis

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Friday, April 29, 2016

Corn Flour Johnny Bread

CORN FLOUR JOHNNY BREAD

Photo 1

Photo 2

Corn Flour Johnny Bread

Ingredients

¾ cup flour

¼ cup corn flour

1½ baking powder

¼ cup sugar

¼ cup melted butter

¼ to ½ cup milk

¼ cup raisin (optional)

Method

1. Sift flours, baking powder and sugar together.

2. Add melted butter and milk. Blend all together.

3. Roll out on bread board with rolling pin accordingly to approximately ¼ inch thick.

4. Melt butter in frying pan and add the rolled out dough.

5. Fry in pan at medium temperature until each side is golden brown and center is done when baking pin or tooth pick is inserted comes out clean.

6. Cut in pie size pieces while warm.

7. Serve warm with butter, jams etc.

Corn Flour Johnny Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZbjNWaVpqWl9RLVU/view?usp=sharing

Monday, April 25, 2016

Jam Biscuits

JAM BISCUITS

Jam Biscuits

Ingredients

2 oz corn flour

2 oz castor sugar

4 oz flour

2 oz butter or margarine

¼ teaspoon orange rind or peel

1 teaspoon orange juice

Jam

Sieved Icing Sugar

Method

1. Mix corn flour, flour and sugar on a pastry board.

2. Work in the orange rind and butter or margarine

3. Add juice.

4. Roll out to about ½ -cm (¼ –inch) thick and cut into oval shapes. From half of the oval shapes cut out two small ovals.

5. Place on an ungreased baking sheet and bake in centre of a moderately hot oven, 375°F, 190°C, Gas Mark 5, for 1- 12 minutes.

6. Cool on the baking sheet.

7. When cool, spread the ovals with redcurrants, bramble, black grape or some other jelly; dredge the biscuits with the cut-out shapes with icing sugar. Place these on top of the ovals.

Jam Biscuits were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZTlNQLTZrR2ZCWVE/view?usp=sharing

Thursday, April 21, 2016

Corn Flour Bread

CORN FLOUR BREAD

Corn Flour Bread

Ingredients

½ cup butter

½ cup sugar

2 eggs

¾ cup all-purpose flour

¼ cup plus 2 tablespoons corn flour

1¼ teaspoons baking powder

1 teaspoon vanilla

Method

1. Cream butter and sugar, until light and fluffy.

2. Add eggs one at a time.

3. Add vanilla

4. Blend or fold in sifted flour, baking powder and salt.

5. Pour into loaf pan.

6. Bake 40 – 45 minutes.

7. Serve warm and spread with butter.

Corn Flour Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing