Saturday, May 14, 2016

Oven Out Of Commission

OVEN OUT OF COMMISSION! 

Hi Everyone,

I just wanted to let you know that things will be a little slow around Recipe Marketing until I have my oven recovered.  The elements apparently burned out in it and I have to have it repaired.  I'm working on finding someone and I hope I will be back blogging bake goods soon.  
Until then, please feel free to view and see all blogging activity within Recipe Marketing that has been done over the years. 

If anyone in Bermuda knows who fixes or repairs Frigidaire ovens at Model # FEFL67DCB
Serial # VF44319207, please leave a message within the comments?.   Bermuda Gas And Utilities don't service them anymore, because I had them repair the element once before.   Thank You!
Has anyone ever seen their oven look burned out like this one from Frigidaire?








THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Wednesday, May 4, 2016

IN MEMORY OF BETTY ANN LOUISE MING

IN MEMORY OF 
BETTY ANN LOUISE MING (Nee Swan)
December 3, 1945 - April 30, 2016


WE LOVE YOU

AND 

WILL TRULY MISS YOU!

FROM THE ENTIRE FAMILY

Shirley Ming (Husband) 
ShirleyAnn and Dwayne Pearman (Daughter and Son-In-Law)
Sheridan Ming (Son) (Yulanda - Special Friend)
Shawnette  and Stanton Lewis (Daughter and Son-In-Law)

Grandchildren:  Shakia Belboda, Dwaynisha Pearman, Dwayne Pearman Jr., Sachiel Ming and Sakari Lewis



THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Friday, April 29, 2016

Corn Flour Johnny Bread

CORN FLOUR JOHNNY BREAD





Corn Flour Johnny Bread

Ingredients

¾ cup flour
¼ cup corn flour
1½ baking powder
¼ cup sugar
¼ cup melted butter
¼ to ½ cup milk
¼ cup raisin (optional)

Method 

1.                  Sift flours, baking powder and sugar together.
2.                  Add melted butter and milk.  Blend all together.
3.                  Roll out on bread board with rolling pin accordingly to approximately ¼ inch thick.
4.                  Melt butter in frying pan and add the rolled out dough.
5.                  Fry in pan at medium temperature until each side is golden brown and center is done when baking pin or tooth pick is inserted comes out clean.
6.                  Cut in pie size pieces while warm.
7.                  Serve warm with butter, jams etc.

Corn Flour Johnny Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman



THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Monday, April 25, 2016

Jam Biscuits

JAM BISCUITS





















Jam Biscuits

Ingredients
2 oz corn flour  
2 oz castor sugar
4 oz flour
2 oz butter or margarine
¼ teaspoon orange rind or peel
1 teaspoon orange juice
Jam
Sieved Icing Sugar

Method

1.                  Mix corn flour, flour and sugar on a pastry board.
2.                  Work in the orange rind and butter or margarine
3.                  Add juice.
4.                  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.
5.                  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. 
6.                  Cool on the baking sheet.
7.                  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.  


Jam Biscuits were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman


 

THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Thursday, April 21, 2016

Corn Flour Bread

CORN FLOUR BREAD


















Corn Flour Bread

Ingredients

½ cup butter
½ cup sugar
2 eggs
¾ cup all-purpose flour
¼ cup plus 2 tablespoons corn flour
1¼ teaspoons baking powder
1 teaspoon vanilla

Method

1.                  Cream butter and sugar, until light and fluffy.
2.                  Add eggs one at a time.
3.                  Add vanilla
4.                  Blend or fold in sifted flour, baking powder and salt. 
5.                  Pour into loaf pan.
6.                  Bake 40 – 45 minutes.
7.                  Serve warm and spread with butter.


Corn Flour Bread was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman 




THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 
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