Recipe Marketing

Tuesday, March 27, 2018

Old Fashioned Macaroni And Cheese Made With A Basic Traditional Cheese Sauce

Old Fashioned Macaroni And Cheese

Made With A Basic Traditional Cheese Sauce

All photos at Album

Old Fashioned Macaroni And Cheese
Made With A Basic Traditional Cheese Sauce

Ingredients

2 cups uncooked Macaroni (cook as package directions)

White Sauce

1/4 cup butter or margarine
1/4 cup flour
Salt
Pepper
2 cups milk or 1 cup broth and 1 cup milk

Cheese Sauce

1 cup cheddar cheese

Method

1. Cook Macaroni as instructed on package.

2. To make white sauce use a medium size pot and melt butter; remove from stove.

3. Gradually add flour and seasonings to melted butter until it forms a soft ball.

4. Add back to stove top at medium temperature and add milk to butter and flour mixture stirring constantly until sauce is formed and spoon becomes coated.

5. Remove from stove and add cheese to melt through the white sauce to make cheese sauce.

6. Add Cheese Sauce to cooked macaroni and blend together.

7. Pour into a greased 2 quart Pyrex dish.

8. Top with cheddar cheese and bread grated to crumbs.

9. Bake in 350 degrees oven for approximately 20 minutes or until topping melts and is lightly golden brown.

10. Serve accordingly.

Optional
Many options can be added as additional to your choices and desires such as more cheese or cheeses, meats, vegetables, herbs, seasonings, garlic, etc.

Macaroni And Cheese was made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman
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#Recipes
#Health Nutrition And Wellness
#Food And Beverages
#Kitchen And Dining
#Foodblog

Recipe Marketing Website
http://recipes -recipemarketing.com

Recipe Marketing - Blog
http://recipemarketing.blogspot.com
Administrator
ShirleyAnn Pearman

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Profile
https://www.facebook.com/shirleyann.pearman
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Monday, March 26, 2018

Yellow Tinted Coconut Flakes With Jelly Beans

Yellow Tinted Coconut Flakes With Jelly Beans

All photos at Album

Yellow Tinted Coconut Flakes With Jelly Beans

Ingredients

1⅓ cups all-purpose flour
⅔ cup sugar
2 teaspoons baking powder
⅔ cup milk
¼ cup butter, softened
1 egg
1 teaspoon lemon extract
3 cups assorted fresh berries
1 recipe Whipped Cream

Optional:
Butter Cream Frosting
Baker's Angel Flake Coconut
Brach's Classic Jelly Bird Eggs
Wilton's Yellow Paste

Method
1. Preheat oven to 350°F. Grease an 8 x 1½ – inch round cake pan; set the pan aside.

2. In a medium mixing bowl combine flour, sugar, and baking powder. Add milk, butter, egg, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Spread into the prepared pan.

3. Bake about 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack about 30 minutes. Serve warm with berries and, if desired, Whipped Cream.

Optional Decorating
Butter Cream Frosting (Wilton's Yellow Paste)
Angel Coconut Flakes (Wilton's Yellow Paste for Tinting Yellow)
Jelly Beans (Beach's Classic Jelly Bird Eggs)

Yellow Tinted Coconut Flakes With Jelly Beans was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Others
Busy-Day Cake
http://recipemarketing.blogspot.com/2015/01/busy-day-cake.html?m=1

Recipe Marketing Website
http://recipes -recipemarketing.com

Tuesday, March 20, 2018

Good Friday And Easter Breads

GOOD FRIDAY AND EASTER BREADS

Hot Cross Buns

Mini Swedish Bread

Mini Loaf Breads

All photos are located at

https://m.facebook.com/story.php?story_fbid=1835626096460026&id=100000379609142
And
https://m.facebook.com/story.php?story_fbid=1836068499749119&id=100000379609142

Basic Sweet Dough

Ingredients

Basic Sweet Dough

1 package yeast

½ cup lukewarm water

1 teaspoon sugar

1 cup milk

⅓ cup sugar

1 teaspoon salt

½ cup shortening

1 beaten egg

3 cups sifted flour

1 cup whole wheat flour

Optional: Mixed Peel, Raisins, Currants, etc.

Method

1. Sprinkle yeast and 1 teaspoon sugar into lukewarm water and let it stand for 10 minutes.

2. Pour warmed milk, sugar, salt and shortening in a bowl. Add egg. Add yeast mixture to milk mixture.

3. Add the liquid mixtures to flour.

4. Mix well with a sift fingers, spoon or dough hook of a electric mixer, until a smooth elastic dough is formed.

5. Turn onto a lightly floured board and knead until the dough is of even texture. If using an electric mixer continue mixing on knead for approximately 10 minutes.

6. Cover the dough and let rise until double in size.

7. Punch down the risen dough and turn onto a lightly floured board. Loaf as desired. Optional add mixed peel, raisins or currants.

8. Combine 1 egg with 1 tablespoon water, for egg wash.

9. Cover and let rise. Egg wash. Bake at 375 degrees for approximately 15 to 20 minutes.

Glaze optional.

Good Friday And Easter Breads was made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Recipe Marketing Website
http://recipes -recipemarketing.com

Recipe Marketing - Blog
http://recipemarketing.blogspot.com
Blog Administrator
ShirleyAnn Pearman

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Profile
https://www.facebook.com/shirleyann.pearman
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https://www.facebook.com/RecipeMarketing/
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Tuesday, March 13, 2018

Vanilla Cake or Birthday Cake

More and all photos at
https://m.facebook.com/story.php?story_fbid=1828544533834849&id=100000379609142

Vanilla Cake or Birthday Cake

Ingredients

3 tablespoons butter
1/2 cup sugar
1 egg
1/2 cup and 2 tablespoons flour
1 teaspoon baking powder
1/8 teaspoon nutmeg
1/2 teaspoon vanilla
1/8 teaspoon salt
1/4 cup milk

Optional
Frost And Decorate

Method

1. Preheat oven to 350 degrees.

2. Grease and lightly flour an 8 X 8 X 2 inch baking pan.

3. Cream butter and gradually add sugar, beat until light and fluffy.

4. Mix in egg and vanilla.

5. Stir in dry ingredients.

6. Stir in milk and combine well.

7. Spoon or pour into prepare baking pan.

8. Bake for approximately 30 - 40 minutes or until cake tester inserted comes out clean.

9. Cool in pan for approximately 5 minutes before placing on cooling rack.

10. Frost and decorate.

Optional: Butter Cream Icing - Decorating tips Wilton piping tips and Russian piping nozzles tips

Vanilla Cake was made and decorated by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Recipe Marketing Website
http://recipes -recipemarketing.com

Monday, March 5, 2018

Oatmeal Cookies With Cherries, Raisins And Peanuts

Oatmeal Cookies With Cherries, Raisins And Peanuts

Photo Albums

https://m.facebook.com/story.php?story_fbid=1819775901378379&id=100000379609142

https://m.facebook.com/story.php?story_fbid=1819773454711957&id=100000379609142

https://m.facebook.com/story.php?story_fbid=1824033470952622&id=100000379609142

Oatmeal Cookies

Ingredients

1/4 cup 2 tablespoons butter
1/2 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1 egg
1/2 teaspoon vanilla
1/2 cups all-purpose flour
1/4 cup whole wheat flour
1 cup oats ( Quaker Oats Old Fashioned)
1/2 cup raisins 1/2 cup cherries
1'4 cup walnuts, pecans or peanuts

Optional: 5.3 oz bag Hershey's Kisses Chocolate Milk Chocolate

Method

1. Preheat oven to 375 degrees. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, salt, and, if desired, cinnamon and cloves. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in rolled oats. If desired, stir in raisins, cherries and peanuts.

2. Drop the dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet. Bake for 8-10 minutes or until edges are golden. Cool on cookie sheet for 1 minute. Transfer to wire racks and let cool. Makes 24 cookies.

Optional:
Immediately after removing baked cookies from the oven insert chocolate kisses into center of cookies.

Oatmeal Cookies were made by ShirleyAnn Pearman
Photography by ShirleyAnn Pearman

Recipe Marketing Website
http://recipes -recipemarketing.com

Sunday, February 25, 2018

Loquat Cake

Photos at https://m.facebook.com/story.php?story_fbid=1814455425243760&id=100000379609142

Loquat Cake
Loquat Upside-Down Cake

Ingredients

3 tablespoons butter
1/2 cup sugar
1 egg
1/2 cup and 2 tablespoons flour
1 teaspoon baking powder
1/8 teaspoon nutmeg
1/2 teaspoon vanilla
1/8 teaspoon salt
1/4 cup milk or sour milk
1 cup Loquats (washed, peeled and cut in half with seeds removed)

Method

1. Preheat oven to 350 degrees.

2. Grease and flour 6 inch baking pan.

3. Cream butter and gradually add sugar, beat until light and fluffy.

4. Mix in egg and vanilla.

5. Stir in dry ingredients.

6. Stir in milk and combine well.

7. In a bowl toss 2 tablespoons and 1/4 teaspoon cinnamon with loquats.

8. In greased and floured pan pour and arrange loquats with the seeded side up (optional pour a little melted butter or water over loquats). Spoon and smooth cake batter on top of the loquats.

8. Bake for approximately 30 - 40 minutes or until cake tester inserted comes out clean.

9. Cool in pan on wire rack for approximately 5 to10 minutes before inverting cake upside down on cake plate.
10. Serve warm or cold with whip cream.

Loquat Cake was made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Recipe Marketing Website
http://recipes -recipemarketing.com

Friday, February 23, 2018

Vanilla Cupcakes With Loquat Jam

Photos at
https://m.facebook.com/story.php?story_fbid=1808530079169628&id=100000379609142

Vanilla Cupcakes With Loquat Jam

Ingredients

3 tablespoons butter
1/2 cup sugar
1 egg
1/2 cup and 2 tablespoons flour
1 teaspoon baking powder
1/8 teaspoon nutmeg
1/2 teaspoon vanilla
1/8 teaspoon salt
1/4 cup milk

Loquat Jam Recipe
http://recipemarketing.blogspot.com/2018/02/loquat-jam-making.html?m=1

Method
1. Preheat oven to 350 degrees.

2. Line with cupcake liners six cupcake pan cups.

3. Cream butter and gradually add sugar, beat until light and fluffy.

4. Mix in egg and vanilla.

5. Stir in dry ingredients.

6. Stir in milk and combine well.

7. Spoon in cupcake cups 1/4 of mixture.

8. Bake for approximately 15 - 20 minutes or until cake tester inserted comes out clean.

9. Cool in pan for approximately 5 minutes before placing on cooling rack.

10. When completely cool spoon out from the top of cupcake approximately a 1 inch circles and scoop cake out. Fill with Loquat Jam 1 teaspoon into scooped out area. Top and cover back the scooped out cake on top of Loquat Jam.

Optional dust with powdered sugar.

Vanilla Cupcakes With Loquat Jam were made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Recipe Marketing Website
http://recipes -recipemarketing.com

Thursday, February 22, 2018

Icing Sugar Cookies With Loquat Jam

Photos at
https://m.facebook.com/story.php?story_fbid=1806267936062509&id=100000379609142

https://m.facebook.com/story.php?story_fbid=1806273172728652&id=100000379609142

Icing Sugar Cookies With Loquat Jam

Ingredients

1/2 cup butter
1/4 cup Crisco
1 cup icing sugar
1 egg
1/2 teaspoon vanilla
2 cups flour
2/3 cup Loquat Jam

Loquat Jam Recipe

http://recipemarketing.blogspot.com/2018/02/loquat-jam-making.html?m=1

Method

1. Heat oven to 350 degrees.

2. Combine butter, shortening and sugar. Cream until light and fluffy.

3. Mix in egg and vanilla.

4. Blend in flour and form a soft ball.

5. Roll one tablespoon of dough between your hands to form in 1 inch balls. Place 2 inches apart on an ungreased cooking sheet. Flour thumb and intent in the center of each ball. Fill each indentation with 1/2 teaspoon of Loquat Jam or any jam of your liking.

6. Bake in moderate oven at 350 degrees for approximately 10 to 15 minutes or until golden brown around the edges.

7. Place on cooling rack to cool completely and then store in airtight container.

Makes approximately 3 to 4 dozen.

Icing Sugar Cookies With Loquat Jam were made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Recipe Marketing Website
http://recipes -recipemarketing.com

Wednesday, February 21, 2018

Whole Wheat Cream Scones With Loquat Jam

Photos at
https://m.facebook.com/story.php?story_fbid=1804120616277241&id=100000379609142

Whole Wheat Cream Scones With Loquat Jam

Ingredients

3/4 cups flour
1/4 cups whole wheat flour
1 1/2 teaspoons baking powder
2 tablespoons sugar
3 tablespoons butter
1 egg (beaten)
1/4 cup cream and 2 tablespoons water
Loquat Jam

Method

1. Preheat oven to 400 degrees.

2. Combine flour, baking powder, salt and sugar together.

3. Add cold refrigerator butter and cut into flour mixture.

4. Add milk, water and 3 tablespoons of beaten egg to flour mixture. Blend together well.

5 Place on slightly flour board and knead slightly.

6. Roll out to about 1/2 inch thick and cut either in wedges or round shape. Brush with remaining egg mixture as egg wash.

7. Place on an ungreased cookie sheet.

8. Bake for 15 - 20 minutes or until golden brown.

9. Serve warm with the Loquat Jam.

Loquat Jam Recipe

http://recipemarketing.blogspot.com/2018/02/loquat-jam-making.html?m=1

Whole Wheat Cream Scones With Loquat Jam were made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Recipe Marketing Website
http://recipes -recipemarketing.com

Tuesday, February 20, 2018

Marketing SFI : Newsletter February 2018

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