September 2015 Monthly Newsletter

ShirleyAnn Pearman
Recipe Marketing

Raisin Bran Cookies


Raisin Bran Cookies


¾ cup shortening

¾ cup sugar

¾ cup brown sugar

2 eggs

2 teaspoons vanilla

2¼ cup flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon salt

1½ cup raisin bran cereal

½ cup raisins

1¼ cup chopped nuts


  1. Heat oven to 375°F.
  2. Lightly coat baking sheets with no-stick cooking spray.
  3. Beat shortening, sugar and brown sugar.
  4. Beat in eggs and vanilla.
  5. Combine flour, baking soda, cinnamon and salt into a bowl.  Beat in shortening mixture and blend.
  6. Stir in raisin bran cereal, nuts and raisins. (note the same raisins in the cereal box were used)
  7. Drop by rounded tablespoonfuls about 2 inches apart on prepared baking sheets.
  8. Bake 10 to 12 minutes or until light brown.  Cool on baking sheet 2 minutes.
  9. Place on cooling rack to cool completely.

Raisin Bran Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from on a package of Crisco from a recipe called “Cranberry Walnut Oatmeal Cookies”.

Please note the following were substituted accordingly in this recipe.

  • Oats with Raisin Bran Cereal
  • Cranberries with Raisins
  • Walnuts with Unsalted Dry Roasted Peanuts









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B00I8QYWXE Raisin Bran Crunch Cereal, 24.8 Oz
Raisin Bran
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B00CVTFP08 Kellogg’s Cereal, Raisin Bran Omega-3 with Flaxseed, 14.3 Ounce (Pack of 14)
Raisin Bran

Cinnamon Biscuits











Cinnamon Biscuits

Biscuits Supreme


3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
¾ teaspoon cream of tartar
¾ cup butter or ½ cup butter and ¼ cup shortening
1 cup milk
Cinnamon Filling
¼ cup brown sugar
¼ teaspoon cinnamon
Melted Butter 
Preheat oven to 450°F.  In a large bowl combine the flour, baking
powder, sugar, salt, and cream of tartar.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Make a well in the center of the flour mixture.  Add milk all at once.  Using a fork, stir just until mixture is
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for four to six strokes or just until dough holds  together.  Pat or lightly roll dough until ¾ inch thick.  Cut dough with a
floured 2½ inch biscuit cutter; reroll scraps as necessary and dip cutter into flour between cuts.
Place dough circles 1 inch apart on an ungreased baking sheet.  Bake for 10 to
14 minutes or until golden.  Remove biscuits from baking sheet and serve warm.
Biscuits Supreme were made and prepared by
Shirley-Ann Pearman
Photography by Shirley-Ann Pearman 
Recipe was taken from Better Homes And Garden New Cook Book “14th Edition”,
the chapter on Breads; page 129.
All instructions were followed as the recipe
directed except at “2. Dough was rolled out to approximately ½ to a
rectangle.  At that point butter was
spread on dough, along with sugar and cinnamon.  Dough was rolled in a jelly rolled format to
form log and seal of edges.   Once the
log was sealed the cutting effect of approximately ½ inch to ¾ inch was cut and
each one placed on a cookie sheet. “
Instruction 3 continued as instructed.
ShirleyAnn Pearman
Recipe Marketing
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Product Description

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Health Book Diets

Herewith are a selection of Health books in connection with juicing, dieting, fast metabolism etc.

Please hover over each photo for further details on the book. Widgets

The Juice Lady’s Turbo Diet: Lose Ten Pounds in Ten Days —the Healthy Way!

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Product Description

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Known as “The Juice Lady” for her expertise on juicing and raw foods, Cherie Calbom serves up freshly made juices and raw-food recipes to help you lose weight and keep it off for good. Learn about the program that has helped many people lose weight with ease. Read exciting weight-loss stories such as Dave the trucker, who lost more than 230 pounds turbo juicing.When we give our bodies the nutrients we need with delicious, healthy, and life-giving foods, losing weight becomes easier and healthier. These juicing tips, delicious recipes, and simple meal plans will help you make juicing and raw foods an integral part of your weight-loss success.

Product Details

  • Amazon Sales Rank: #28867 in Books
  • Published on: 2010-05-04
  • Original language: English
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Sharing this McCall’s Best White Cake Recipes which is done in cupcakes with coconut and jelly topping as a back to school snack cake for either recess, lunch or after school.

Happy Back to School Season!


McCall’s Best White Cupcakes – Coconut-Jelly Cupcakes

Makes 12


¼ cup egg whites (about 2)

1¼ cup sifted cake flour

¾ cup sugar

1½ teaspoon baking powder

½ teaspoon salt

⅓ cup shortening

1 teaspoon vanilla extract, or ½ teaspoon almond extract

½ cup milk


  1. In small bowl, let egg whites warm to room temperature – about 1 hour.
  2. Preheat oven to 375F.  Grease and flour bottoms of 12 (2 ½ inch) cupcake cups; or place paper liners in cupcake cups.
  3. Into large bowl of electric mixer, sift flour with sugar, baking powder, and salt.
  4. Add shortening, vanilla, and milk.
  5. At low speed, beat 30 seconds, scraping side of bowl with rubber scraper.
  6. At medium speed, beat 2 minutes.  Add unbeaten egg whites; continue beating 1 minute longer.
  7. Spoon batter evenly into prepared cupcake cups, filling half full.
  8. Bake about 20 minutes, or until surface springs back when gently pressed with fingertip.
  9. Remove to wire rack, cool completely.  Frost as desired.

McCall’s Best White Cupcakes Coconut Jelly Cupcakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Cupcakes and Other Finger Cakes”, page 140 an edition of between 1950 – 1960s.  

Coconut-Jelly Cupcakes

Remove paper liners. Spread tops and sides of cupcakes with tart red jelly.  Sprinkle with flaked coconut.

Recipe was taken from McCall CookBook, the chapter on “Cake Frostings And Fillings” “Glazes”, page 131 an edition of between 1950 – 1960s

Recipe also located at

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