Monday, November 10, 2014

Cinnamon Currant Coffee Rolls










Cinnamon Currant Coffee Rolls

Basic Sweet Dough

Ingredients

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
4 cups sifted all-purpose flour
½ teaspoon cinnamon
½ cup currants

Filling
¼ cup brown sugar
⅓ cup chopped nuts (optional)
⅓ cup currants
½ teaspoon cinnamon
¼ teaspoon nutmeg

Icing
¼ cup icing sugar
1 tablespoon milk
¼ teaspoon almond extract

Optional Tip

3 teaspoons of baking powder can be used along with the yeast.

















Method

1.                  Sprinkle yeast and sugar into lukewarm water and let it stand for 10 minutes.
2.                  Pour milk, sugar, salt and shortening in a bowl.
3.                  Add egg.
4.                  Add yeast mixture to milk mixture.
5.                  Beat in flour, cinnamon and currants.
6.                  Mix well with a sift fingers, until a smooth elastic dough is formed.
7.                  Turn onto a lightly floured board and knead until the dough is of even texture.
8.                  Cover dough and let rise until double in size.
9.                  Punch down the risen dough and turn onto a lightly floured board.
10.              Loaf as desired.
11.              Cover and let rise.
12.              Bake in a 375° oven for 25 minutes.

Cinnamon Currant Coffee Rolls was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was received from one of my educational cookery classes with Mrs. Rattery “Food and Nutrition” at Sandy’s Secondary School (High School) in 1979 on Basic Sweet Dough. 

This document in its entirety is located here, with more photos:-




THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

 

 

Friday, November 7, 2014

Cheese Pizza Rolls And Sausage Rolls







Cheese Pizza Rolls And Sausage Rolls

Ingredients

1 package dry yeast
4 cups flour
Olive oil
2 teaspoons salt
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 bread board and brush with melted butter.  Spread cheese on top and roll in a spiral effect.  Slice and place on pizza pans or cookie sheets..
13.              Let rest another 10 minutes.
14.              Bake for 25 minutes, until lightly brown. 

Cheese Pizza Rolls And Sausage Rolls were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe derived from The Fannie Farmer CookBook, the chapter on “Filled Things”, page 369 of the Twelfth Edition. 

The sausage rolls are made with the same Pizza dough.  Roll out and cut into about 4 inch squares and the 4 inch square into triangles.  Roll sausages in the triangle shape.  Bake as above on pizza pans or cookie sheets.

This document in its entirety is located here, with more photos:-

https://drive.google.com/file/d/0B5WnHuJ90rZZeFdnS3VkUnd6SFU/view?usp=sharing


Black Friday



THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Saturday, October 25, 2014

Chocolate Peanut Barks

H A P P Y   H A L L O W E E N 







Chocolate Peanut Barks

Ingredients

1 package of chocolate chips (melted)
½  - 1 cup peanuts
½ teaspoon corn syrup

Method

1.                  Melt chocolate in double boiler.
2.                  Add corn syrup
3.                  Add the peanuts.
4.                  Spread in 11 x 7 baking pan.
5.                  Allow to set.
6.                  Cut as you prefer (squares, triangles etc.)

Chocolate Peanut Barks were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman




THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Monday, October 20, 2014

October 2014 Monthly Newsletter Recipe Marketing

RECIPE MARKETING
OCTOBER 2014 MONTHLY NEWSLETTER

Recipes To These Photos Noted Herewith 
Are Included In October 2014 Newsletter











Please click herewith for copy of newsletter:-

Recipe Marketing

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Invite And Newsletter
Recipe Directory And Newsletter



THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Coffee Roll - Cupcake Buns








This document in its entirety is located here, with more photos:-
https://drive.google.com/file/d/0B5WnHuJ90rZZcGhYQmptLUdkVWc/view?usp=sharing


THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Wednesday, October 15, 2014

Carrot Cake - Cupcakes






CARROT CAKE - CUPCAKES 

Carrot Cake

Ingredients

2 cups sugar
4 eggs
2 Jars Gerber Junior Carrot Baby Food or 2 (2 -3.5 oz Packs) Gerber (2nd Foods) Carrots
1½ cups vegetable oil
3 cups flour
1½ teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
¾ cups raisins
½ cup nuts


Method

1.                  Preheat oven to 350°.
2.                  Grease and flour 2 loaf pans or 13x9x2 pan.
3.                  Beat sugar and eggs until light and fluffy.
4.                  Blend in carrots and oil.
5.                  Fold in all dry ingredients
6.                  Stir in raisins and nuts.
7.                  Pour in pans accordingly.
8.                  Bake for approximately 30 – 40 minutes or until cake is done.
9.                  Cool in pans for approximately 10 minutes and remove from pans onto cooling rack to cool completely.

Carrot Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman 


This document in its entirety is located here, with more
https://drive.google.com/file/d/0B5WnHuJ90rZZTXhfOFlhV2p2VGs/view?usp=sharing


THANK YOU!

ShirleyAnn Pearman
Recipe Marketing



 

 
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