Recipe Marketing

Tuesday, February 10, 2015

Cherry Biscuits

Cherry Biscuits

Ingredients

2 oz quick-cooking rolled oats

2 oz castor sugar

4 oz flour

2 oz butter or margarine

Jelly (optional)

Sieved Icing Sugar

Filling

¼ cup chopped cherries

¼ cup butter

6 – 8 tablespoons icing sugar

Method

1. Mix rolled oats, flour and sugar on a pastry board.

2. Work in the butter or margarine

3. Roll out to about ½ -cm (¼ –inch) thick and cut into oval shapes. From half of the oval shapes cut out two small ovals.

4. Place on an ungreased baking sheet and bake in centre of a moderately hot oven, 375°F, 190°C, Gas Mark 5, for 1- 12 minutes.

5. Cool on the baking sheet.

6. Cream butter and icing sugar. Add chopped cherries.

7. When cool, spread the ovals with (butter cream mixture) redcurrants, bramble, black grape or some other jelly; dredge the biscuits with the cut-out shapes with icing sugar. Place these on top of the ovals.

Cherry Biscuits were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe was taken from “Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten” chapter on “Cookies”. “798” “Jelly Biscuits”

Note: Recipe was doubled in ingredients in these photos. 4 oz oats (1/2 cup), 4 oz sugar (1/2 cup), 8 oz flour (1 cup) and 4 oz butter (1/2 cup).

Jelly Biscuits

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

Cherry Biscuits
https://drive.google.com/file/d/0B5WnHuJ90rZZSlZrMXN5VGpnejA/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Jelly Biscuits

JELLY BISCUITS

Jelly Biscuits

Ingredients

2 oz quick-cooking rolled oats

2 oz castor sugar

4 oz flour

2 oz butter or margarine

Jelly

Sieved Icing Sugar

Method

1. Mix rolled oats, flour and sugar on a pastry board.

2. Work in the butter or margarine

3. Roll out to about ½ -cm (¼ –inch) thick and cut into oval shapes. From half of the oval shapes cut out two small ovals.

4. Place on an ungreased baking sheet and bake in centre of a moderately hot oven, 375°F, 190°C, Gas Mark 5, for 1- 12 minutes.

5. Cool on the baking sheet.

6. When cool, spread the ovals with redcurrants, bramble, black grape or some other jelly; dredge the biscuits with the cut-out shapes with icing sugar. Place these on top of the ovals.

Jelly Biscuits were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe was taken from “Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten” chapter on “Cookies”. “798” “Jelly Biscuits”

Note: Recipe was doubled in ingredients in these photos. 4 oz oats (1/2 cup), 4 oz sugar (1/2 cup), 8 oz flour (1 cup) and 4 oz butter (1/2 cup). Strawberry Jam was used instead of jelly.

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

https://drive.google.com/file/d/0B5WnHuJ90rZZSnROSmJWWElBWlU/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

KitchenAid Artisan Mixer was used to mix and knead.

Monday, February 9, 2015

Homemade Golden Raisin Bread

HOMEMADE GOLDEN RAISIN BREAD

Homemade Golden Raisin Bread

Ingredients

½ cup warm water (105 to 115F)

½ cup warm milk

1 package rapid active dry yeast (¼ cup warm water)

1 egg (beaten)

4 cups sifted all-purpose flour

¼ cup sugar

¼ teaspoon salt

¼ cup butter

½ cup golden raisins

2 teaspoons salad oil

Method

1. Dissolve the yeast in ¼ cup warm water.

2. Combine flour, sugar, salt and butter. Cut in the butter unto it resembles bread crumbs.

3. Add raisins.

4. Add milk, water, egg and dissolved yeast. Blend altogether.

5. Knead for 10 – 15 minutes accordingly.

6. Place in a well greased bowl and allow to rise for 1 hour approximately until double in bulk.

7. Punch down dough with fist; turn out onto lightly floured board.

8. Loaf as desired to respective well greased pans. (loaf pans, muffin pans, baking sheets etc.)

9. Allow to rise for approximately 30 minutes or until double in bulk.

10. Preheat oven to 400F.

11. Bake bread for 25 to 30 minutes, or until fully baked and crust is golden-brown.

Homemade Golden Raisin Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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

https://drive.google.com/file/d/0B5WnHuJ90rZZdURlWlRXSDEwNVk/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Wilton Candy Making Beginner's Guide Book

Wednesday, January 28, 2015

Valentine's Day Heart Chocolate Making

Wilton 2115-0225 Stack-N-Melt Candy Mold, Heart
From Wilton

Price:

$14.00 & eligible for FREE Shipping on orders over $35. Details

Availability: Usually ships in 24 hours
Ships from and sold by Amazon.com
Average customer review:

(10 customer reviews)

Product Description

Create beautifully detailed candy accents to top cakes, cupcakes and dipped treats or just to enjoy on their own!.

Product Details

Amazon Sales Rank: #13155 in Kitchen & Housewares
Size: 12 cavities
Color: Red
Brand: Wilton
Model: 2115-0225
Dimensions: 8.33" h x 5.78" w x .66" l, .28 pounds

Features

12 heart shaped cavities measure approx. 1.5 in. x 1.5 in
Perfect for baking, molding & more
Great for ice cream, gelatin, ice molds, custards & crafts
Freezer, Refrigerator, Oven, Microwave & Dishwasher safe; Oven safe to 500 degrees
Resists stains & odors

Wilton - Candy Melts 12 Ounces
From Wilton

Price:

$5.44

Average customer review:

(126 customer reviews)

Select Color

Color: Brown

White Blue Red Yellow Orange Pink Purple Brown

Availability: Usually ships in 24 hours. Ships from and sold by Amazon.com

Product Description

WILTON-Candy Melts: 12oz. The finest melting candy you can find! Made from premium ingredients for superior melting and great taste! Try molding; dipping; dripping and more. Available in a variety of flavors and colors (each sold separately). Made in USA.

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THANK YOU!

ShirleyAnn Pearman

Recipe Marketing