Recipe Marketing

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Thursday, December 18, 2014

Apple Crisp

Apple Crisp

Ingredient

6 apples – peeled, cored and sliced

2 tablespoons white sugar

½ teaspoon ground cinnamon

1 cup brown sugar

¾ cup Robin Hood Oats

¾ cup Robin Hood Original All Purpose Flour

1 teaspoon ground cinnamon

½ cup cold butter

Method

1. Preheat oven to 350°F.

2. Toss apples with white sugar and ½ teaspoon cinnamon in a medium bowl to coat; pour into a 9 – inch square baking dish.

3. Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl.

4. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even.

5. Bake in preheated oven until golden brown and sides are bubbling about 40 minutes.

Apple Crisp was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from a leaflet named “Bake Holiday Memories with Robin Hood” provided in the Bermuda Royal Gazette by Butterfied & Vallis November 2014.

Cherry Pound Cake provided also on the leaflet.

https://drive.google.com/file/d/0B5WnHuJ90rZZVWpVT3pFTDM1M0k/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZN1ZIS0NNeUZvQUU/view?usp=sharing

Wednesday, December 17, 2014

Sweet Rolls

SWEET ROLLS

Sweet Rolls

Ingredients

¾ cup warm milk

¼ cup sugar

1 teaspoon salt

4 tablespoons soft butter

2 eggs

1 package dry yeast

2½ cups white flour

Method

1. Mix the milk, sugar, salt, butter and eggs in a large bowl and let cool to lukewarm.

2. Stir the yeast into ¼ cup warm water and let it stand for 5 minutes to dissolve.

3. Add the dissolved yeast to the first mixture, beat thoroughly, and add 1½ cups of the flour, beating well.

4. Cover and let rise in a warm place for about 1 hour.

5. Add the remaining cup of flour and blend in well, adding more flour if necessary to make the dough firm enough to handle.

6. Knead until smooth and elastic.

7. Put the dough in a buttered bowl, cover, and let rise until almost double in bulk.

8. Punch down, shape into rolls and let rise about 1 hour.

9. Preheat oven to 400°F.

10. Bake rolls for 15 – 20 minutes.

Sweet Rolls were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from The Fannie Farmer CookBook, the chapter on “Yeast Breads”, page 581 of the Twelfth Edition.

Quote with recipe “These rolls are made from a dependable, basic sweet dough, good for buns and coffee cakes. The texture is fine, rather dense, and rich. Doughs like this, enriched with eggs, milk, butter, and more sugar than usual, do not rise as rapidly as plainer doughs.”

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZS2F6aFdEQUFLOG8/view?usp=sharing

Monday, December 15, 2014

Christmas Cookies

Christmas Cookies

Ingredients

1 cup butter

1 cups sugar

1 egg

1 teaspoons vanilla

½ teaspoon baking soda

½ teaspoon nutmeg

3 cups flour

Method

1. Preheat oven to 350°.

2. Prepare and grease cookie sheets.

3. Sift flour, baking soda, and nutmeg together; set aside.

4. Cream butter and sugar.

5. Add eggs and vanilla

6. Add dry ingredients.

7. Roll teaspoon of dough into balls.

8. Place 2 inches apart on lightly greased cookie sheets.

9. Press with fork and sprinkle accordingly.

10. Bake for approximately 10 minutes or until done and nicely brown.

11. Remove immediately from baking sheet onto a wire rack.

12. Cool completely and serve accordingly. Store in an air tight container.

Christmas Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZZ1lLLW5vVmtkbWM/view?usp=sharing

Saturday, December 13, 2014

Loaf Pound Cake - Green

LOAF POUND CAKE – GREEN

Loaf Pound Cake - Green

Ingredients

¾ cup butter or margarine

½ teaspoon grated lemon peel

¾ cup sugar

1 teaspoon vanilla

3 eggs

1¼ cups sifted all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

Green Food Coloring

Method

1. Cream butter and peel; gradually add sugar, creaming till light, about 6 minutes at medium speed on electric mixer.

2. Add vanilla and food coloring, then eggs, one at a time, beating well after each.

3. Sift together dry ingredients; stir in.

4. Grease bottom only of 9 x 5 x 3 – inch pan; turn in batter.

5. Bake at 350° for 50 minutes or till done. Cool in pan.

6. Sift confectioners’ sugar lightly on top.

Loaf Pound Cake - Green was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes And Garden New CookBook, the chapter on “Yellow Cakes”, page 68 of the Third Printing, 1970.

Green

https://drive.google.com/file/d/0B5WnHuJ90rZZZkN3TDZtT3lYcWM/view?usp=sharing

Red

https://drive.google.com/file/d/0B5WnHuJ90rZZMTdfLU9iYzJ5NTQ/view?usp=sharing

Marbled

https://drive.google.com/file/d/0B5WnHuJ90rZZTUswQ3VwX1NyQXc/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing