Pizza Dough Coffee Rolls

Pizza Dough Coffee Rolls 

Pizza  Dough Recipe 

Ingredients

1 package dry yeast

4 cups flour

Olive oil

2 teaspoons salt

2 cups Tomato Sauce 

2 cups grated Cheddar cheese

2 teaspoons oregano, crumbled

Method

1.                  Dissolve the yeast in ⅓ cup warm water.

2.                  Add the flour.

3.                  2 tablespoons oil.

4.                  1 cup warm water, and the salt.

5.                  Mix together.

6.                  Knead for 10 minutes

7.                  Place in an oiled bowl to rise, covered with plastic wrap.

8.                  When the dough has doubled in bulk, about 2 hours, punch it down and divide in two.

9.                  Let rest 5 minutes.

10.              Preheat oven to 400°.

11.              Roll the dough with a rolling pin or stretch it over your fists until you have two 12 inch circles.

12.              Place on pizza pans or cookie sheets and prick all over.  On each circle, spoon 1 cup tomato sauce; sprinkle  with 1 cup mozzarella and 1 teaspoon oregano.  Drizzle with about 1 tablespoon olive oil. 

13.           Let rest another 10 minutes and then bake for 25 minutes,  until lightly brown.

14.           Cut into wedges and serve hot. 

Other recipes made with dough. 

Homemade Pizza Rolls 

http://recipemarketing.blogspot.com/2017/06/homemade-pizza-rolls.html?m=1

Cheese Pizza Rolls And Sausage 

http://recipemarketing.blogspot.com/2014/11/cheese-pizza-rolls-and-sausage-rolls.html?m=1

Have a good day.

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Thanksgiving Dinner At The Ming's Home

Thanksgiving Dinner 2017 At The Mings

Thank you to the host 

Shirley Ming (Residence) and

Prepared by 

Sheridan Ming + Yulanda

Shawnette Lewis + Stanton

Shakia Belboda 

Loving and missing in memory of Betty Ming and others.

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All photos at "Facebook Album Thanksgiving". Please click link here for album. 

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Peanut Butter Cupcakes

All photos are located here.

PEANUT BUTTER CUPCAKES

Ingredients

2 cups flour
1 cup sugar
3 teaspoons baking powder
2 eggs
1/4 cup crisco
1/4 cup margarine
1/4 cup peanut butter
3/4 cup milk
1 teaspoon vanilla

Method

1. Preheat oven at 350°.
2. Line cupcake pans.
3. Sift flour with baking powder; set aside.
4. Cream sugar and butters.
5. Add eggs and vanilla.
6. Add flour mixture and milk, alternately.
7. Pour cake mixture in prepare baking pan.
8. Bake about 20 – 30 minutes or until done when a cake tester is inserted and comes out
clean.
9. Cool on cooling wire rack for a few minutes (approximately 10 minutes) and remove
from pan on cake dish. Continue to cool. Frost Optional

Peanut Butter Cupcakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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Thank You For The Birthday Wishes

Photos located here.

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Good Morning

Thank you for the lovely birthday wishes shared here at Facebook, Instagram, Twitter, Linkedin, Pinterest, Google+ etc. to me.   I truly appreciate your love and kindness.

Thank You!

Regards
ShirleyAnn

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Happy Birthday ShirleyAnn Pearman

Happy Birthday wishes to

 Shirley-Ann Pearman Recipe Marketing's blogger administrator.

 Enjoy Your Day!

 If you would like to contribute a special gift offering to ShirleyAnn Pearman. You can do by either of these ways:-

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Birthday Gift Donations

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Club Sandwiches With Baked Potato Slices

Club Sandwiches With Baked Potato Slices 

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Recipe

Ingredients

6 Slices bread (toasted)
4 Slices Turkey, Chicken etc.
4 Slices Bacon
Grated Cheese
Lettuce
Tomatoes
Mayonnaise

Method

Assemble sandwich accordingly to your liking.

Club Sandwiches by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Blog posts also at
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Carrot Tea Bread With Carrot Glaze

Carrot Tea Bread With Carrot Glaze
Click here for photos.

Ingredients

1/2 cup mashed carrots
1/3 cup butter or margarine
2/3  cup sugar
2 eggs
1 1/3 cup flour
2 1/4 teaspoon baking powder
Pinch salt

Optional
1/4 cup nuts
1/2 cup raisins (any dry fruit)

Glaze
4 tablespoons sugar
2 - 3 carrot water (the water carrots were cooked in)
Boil until sugar dissolves.

Method

Cook Carrots in water until tender to mash.  Cool.

Cream the butter and sugar together until light and fluffy.

Gradually beat in the eggs.  Fold in the sieved flour, baking powder and salt,  and mix to a soft consistency with the mashed carrots.   Fold in optionals nuts and raisins.

Spoon the mixture into two greased small loaf pans or one greased large loaf pan and bake in a moderate oven,  350 degrees,  for 45 minutes for small pans and 60 minutes for large pan.   Cool on wire tray.

Glaze.

Carrot Tea Bread prepared and made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman
Carrot Tea Bread recipe derived from one similar recipe in a cook book by Cookery In Colour A picture encyclopedia for every occasion edited by Marguerite Patten which was a Apple Tea Cake recipe (page 716) but I substituted  the apples for carrots.


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Orange Bread With Orange Glaze

Photos of Orange Bread With Orange Glaze

Orange Bread With Orange Glaze Recipe

Ingredients

1/3 cup butter or margarine
2/3  cup sugar
2 eggs
1/2 cup sour cream
1 1/3 cup flour
2 1/4 teaspoon baking powder
Pinch salt
1 orange rind (peel)
2 teaspoons of orange juice.
Optional
1/4 cup nuts
1/2 cup raisins (any dry fruit)

Glaze
1/4 cup of sugar
1-2 tablespoons of Orange juice

Method

Cream the butter and sugar together until light and fluffy.   Gradually beat in the eggs.  Add orange rind and juice.  Fold in the sieved flour, baking powder and salt,  and mix to a soft consistency with sour cream.   Fold in optionals nuts and raisins.
Spoon the mixture into two greased small loaf pans or one greased large loaf pan and bake in a moderate oven,  350 degrees,  for 45 minutes for small pans and 60 minutes for large pan.   Cool on wire tray.
Bring sugar and juice to boil and sugar dissolves.  Pour over bread.

Orange Bread With Orange Glaze was prepared and made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Orange Bread recipe derived from one similar recipe in a cook book by Cookery In Colour A picture encyclopedia for every occasion edited by Marguerite Patten which was a Apple Tea Cake recipe (page 716) but I substituted  the apples for sour cream and orange. .






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Pumpkin Tea Bread

Pumpkin Tea Bread

Ingredients

1/2 cup mashed pumpkin
1/3 cup butter or margarine
2/3  cup sugar
2 eggs
1 1/3 cup flour
2 1/4 teaspoon baking powder
Pinch salt
Optional
1/4 cup nuts
1/2 cup raisins (any dry fruit)

Method

Cook Pumpkin in water until tender to mash.  Cool.
Cream the butter and sugar together until light and fluffy.   Gradually beat in the eggs.  Fold in the sieved flour, baking powder and salt,  and mix to a soft consistency with the mashed pumpkin.   Fold in optionals nuts and raisins.
Spoon the mixture into two greased small loaf pans or one greased large loaf pan and bake in a moderate oven,  350 degrees,  for 45 minutes for small pans and 60 minutes for large pan.   Cool on wire tray.

Pumpkin Bread prepared and made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Pumpkin Bread recipe derived from one similar recipe in a cook book by Cookery In Colour A picture encyclopedia for every occasion edited by Marguerite Patten which was a Apple Tea Cake recipe (page 716) but I substituted  the apples for pumpkin.
Pumpkin was home grown, picked and cooked.

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