CASUAL TURKEY DINNER
Boneless Breast Meat Turkey Roast
Brand by Butterball
Turkey Dinner was made and prepared by
Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Saturday, November 21, 2015
Friday, November 20, 2015
Bagels
BAGELS
Bagels
|
Ingredients
4 cups all-purpose flour
4 tablespoons sugar
1 teaspoon salt 1 envelope Fleischmann's® RapidRise Yeast
¼ cup warm water
1½ cups warm water (120 to 130º F)
Optional
1 egg white 1 tablespoon water
Optional:
1/4 cup Durkee®
Poppy Seed
OR Durkee® Sesame Seed |
Method
1.
Combine flour, sugar and salt together in a large
bowl.
2.
Dissolve yeast in ¼ cup warm water with a sprinkle
of sugar (1/8 teaspoon)
3.
Add yeast mixture to flour mixture and then gradually
add water until form a soft dough.
4.
Knead for approximately 10 minutes or until smooth
and elastic, adding additional flour as necessary.
5.
Place in a greased bowl.
6.
Cover and let rise in a warm place for approximately
30 to 60 minutes or until double in bulk.
7.
Punch down dough and divide into 12 small
balls. Push a finger through the middle
of each ball creating a round hole about ½ inch in diameter.
8.
Place on a lightly greased baking sheet.
9.
Cover and let rise for 30 minutes.
10.
Preheat oven to 375°.
11.
Boil
at least 2-inches of water in a large shallow pan. Lower heat and add a few bagels at a time. Simmer bagels in water for 2 to 3 minutes
turning once. Remove from water and
replace the bagels on the greased baking sheet.
12.
Mix
together egg white and a tablespoon of water. Brush the egg white wash over each bagel. Sprinkle poppy seeds or sesame seeds over the
bagels.
13.
Bake
for 30 minutes.
Optional Variations:
Italian Herb Bagels: Add 2 teaspoons of Italian seasoning, and replace salt with onion salt.
Italian Herb Bagels: Add 2 teaspoons of Italian seasoning, and replace salt with onion salt.
Onion Bagels: Add 2 tablespoons of dehydrated minced onion,
and replace salt with onion salt.
Bagels were made and prepared by
Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
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.
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
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.
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
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