Recipe Marketing

Wednesday, May 18, 2016

Vanilla Ice Cream Pie

VANILLA ICE CREAM PIE

Ingredients:

Honey Maid Graham Cracker Crust (6 oz)

Friendly's Rich And Creamy Vanilla (1.5 Quarts)

Kraft Cool Whip (8 oz)

Sprinkles (optional)

Method:

1. Chill Honey Maid Graham Cracker Crust Shell in fridge for approximately 30 minutes.

2. Spoon approximately half of the carton of Friendly's Rich And Creamy Vanilla into pie shell and smooth. (May have to soften a little)

3. Put in freezer for approximately 2 hours.

4. Spoon and smooth Kraft Cool Whip.

5. Freeze again until ready to serve approximately 2 hours more.

Vanilla Ice Cream Pie prepared and done by ShirleyAnn

Photography by ShirleyAnn

If you would like to assist in paying ShirleyAnn, please donate here. Thank You!

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Monday, May 16, 2016

Special K Bars And Cereals

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Saturday, May 14, 2016

I just wanted to let you know that things will be a little slow around Recipe Marketing until I have my oven recovered. The elements apparently burned out in it and I have to have it repaired. I'm working on finding someone and I hope I will be back blogging bake goods soon.

Until then, please feel free to view and see all blogging activity within Recipe Marketing that has been done over the years.

If anyone in Bermuda knows who fixes or repairs Frigidaire ovens at Model # FEFL67DCB

Serial # VF44319207, please leave a message within the comments?. Bermuda Gas And Utilities don't service them anymore, because I had them repair the element once before. Thank You!

Has anyone ever seen their oven look burned out like this one from Frigidaire?

THANK YOU!

ShirleyAnn Pearman

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