HAPPY NEW YEAR!
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Wednesday, December 31, 2014
Friday, December 19, 2014
December 2014 Monthly Newsletter
RECIPE MARKETING
DECEMBER 2014 MONTHLY NEWSLETTER
Recipes To These Photos Noted Herewith
Are Included In December 2014 Newsletter
Recipes To These Photos Noted Herewith
Are Included In December 2014 Newsletter
Please click herewith for copy of newsletter:-
Recipe Marketing
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THANK YOU!
ShirleyAnn Pearman
Recipe Marketing
Angel Loaf Cake
ANGEL
LOAF CAKE
Angel
Loaf Cake
Ingredients
½
cup
sifted cake flour
¼ cup sugar
¾ cup (6) egg whites
½ teaspoon cream of tartar
Dash salt
1 teaspoon vanilla
¼ teaspoon almond extract
½ cup sugar
Method
1.
Sift flour with ¼ cup sugar 2 times; set
aside.
2.
Beat egg whites with cream of tartar,
salt, vanilla, and almond extract till stiff enough to form soft peaks but
still moist and glossy.
3.
Add remaining ½ cup sugar, 2 tablespoons
at a time, continuing to beat until egg whites hold stiff peaks.
4.
Sift about 1/3 of flour mixture over
whites; fold in. Repeat, folding in
remaining flour in two additions.
5.
Bake in ungreased 9x5x3-inch loaf pan in
moderate over (375°) for 25 minutes or until done. Invert cake in pan; cool.
Angel
Loaf Cake 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 “Angel, Sponge Cakes”, page 80 of the Third
Printing, 1970.
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
Apple Loaf Pound Cake
APPLE LOAF POUND CAKE
Apple Loaf Pound Cake
Ingredients
¾
cup vegetable oil
¾
cup sugar
1
teaspoon vanilla
3
eggs
1¼
cups sifted all-purpose flour
¾
teaspoon baking powder
¼
teaspoon salt
¼
teaspoon mace
1
large apple grated
Method
1.
Beat eggs and gradually add sugar to creamy
and lemony color, about 6 minutes at medium speed on electric mixer.
2.
Blend in vegetable oil, apples and vanilla.
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.
Apple
Loaf Pound Cake 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.
Loaf Pound Cake - Recipe was altered to add vegetable oil instead of butter and apples.
Topped with a little of brown sugar, oats,
flour, mace and butter resembling bread crumbs and sprinkled on top. Refer to
recipe at Recipe
Marketing Apple Crisp.
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
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.
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
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
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