Sunday, October 21, 2018

Oatmeal Walnut Cookies

OATMEAL WALNUT COOKIES
Made By Using A Wooden Spoon And Baked In A Toaster Convection Oven

Oatmeal Walnut Cookies
Oatmeal Walnut Cookies
Oatmeal Walnut Cookies

Oatmeal Walnut Cookies
Oatmeal Walnut Cookies



Oatmeal Walnut Cookies


Quaker Oats Old Fashioned 
Oatmeal Walnut Cookies

Ingredients

¼ cup butter
¼ cup vegetable shortening
½ cup sugar
1 egg
1 teaspoon
vanilla extract
½ teaspoon orange rind peel
1 ¼ cups all purpose flour
½ cup rolled oats.
⅛ teaspoon nutmeg
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup chopped walnuts

Method

1.           Preheat oven to 350 degrees.
2.           Grease cookie sheets.
3.           Cream together butter, vegetable shortening and sugar.
4.           Add egg
; vanilla extract and orange rind peel.
5.        Combine together all dry ingredients, flour
, oats, salt and baking soda.
6.        Add and blend into cream mixture.
7.        Fo
ld in chopped walnuts.
8.        Refrigerate for approximately
1 hour.
9.        Slightly flour
bread board or counter and rolling pin.   
           Place cookie dough and roll out to approximately 1/4 inch thick.   
           Cut out with 2 inch round cookie cutter or to shape of choice.   
           Move to greased cookie sheets and set approximately 2 inches apart.
10.      Bake 350° for 12 to 15 minutes.
11.      Place on cooling rack to cool.
12       Store in airtight cookie jars.
13.      Makes 24 cookies.




Oatmeal Walnut Cookies were made by ShirleyAnn Pearman
Photography by ShirleyAnn Pearman


Similar Recipes:-
Oatmeal and Raisin Sugar Cookies
Cherry and Nut Cookies

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Rolled oats


A tablespoon of rolled oats
Rolled oats are traditionally oat groats that have been dehusked and steamed, before being rolled into flat flakes under heavy rollers and stabilized by being lightly toasted.
Rolled oats that are sold as porridge oats usually have had the tough bran removed. They have often, but not always, been lightly baked or pressure-cooked or "processed" in some fashion. Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Oat flakes that are simply rolled whole oats without further processing can be cooked into a porridge and eaten as "old-fashioned" oats, but more highly fragmented and processed rolled oats absorb water much more easily and therefore cook faster into a porridge, so they are sometimes called "quick" or "instant" oats. Rolled oats are most often the main ingredient in granola and muesli.
Rolled oats can be further processed into coarse powder, which, when cooked, becomes a thick broth. Finer oatmeal powder is often used as baby food.






The Quaker Oats Company
Subsidiary
IndustryFood
FoundedSeptember 4, 1877; 141 years ago (as Quaker Mill Company)
Ravenna, Ohio, U.S.
FounderHenry Parsons Crowell
HeadquartersChicagoIllinoisU.S.
Area served
Worldwide
Key people
Robbert Rietbroek (Senior Vice President & General Manager)
Products
  • Oats
  • Oatmeal (Porridge)
  • Cereal
  • Snacks
ParentPepsiCo
SubsidiariesGatorade
Websitequakeroats.com


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Thursday, October 18, 2018

Light Whole Wheat Bread

LIGHT WHOLE WHEAT BREAD

Light Whole Wheat Bread

Light Whole Wheat Bread
Light Whole Wheat Bread

Whole Wheat Bread (Light)

Ingredients

¾ cups sugar
¼ cup warm water (for yeast)
salt
1 tablespoon butter
1 tablespoon vegetable shortening
1 slightly beaten egg (optional)
½ cup warm water
½ cup warm milk

Method
1.          Blend flours, sugar, and salt together.
2.          Add butter and vegetable shortening to dry ingredients; cut the butter and vegetable shortening into the flour mixture.
3.          Warm water for yeast, then add yeast and cover to rise for approximately 5 minutes.
4.          Warm milk.
5.          Warm water.
6.          Add all liquids and egg (optional) to the dry ingredients, until it all blends together.
7.          Take out of the bowl, place on a floured board and knead for approximately 10 minutes. (If dough appears to be wet continue kneading adding flour as you go to desired consistency)
8.          Cover and leave it to rise for approximately 1 – 2 hours.
9.          When risen punch down and loaf out into desired pans.
10.       Cover and leave to rise again for approximately 1 hour.
11.       Bake in a 450° and until golden brown; tap top for hollow sound to ensure bread is baked completely.
12.       Remove from oven and place on cooling rack to cool, brush with butter on top of bread.
13.       Remove from pans and cool completing before bagging.

Whole Wheat Flour (Light) was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
For all photos on Whole Wheat Flour (Light), please click on the photos to this post here at Facebook.

If you decide to use a mixer such as the KitchenAid mixer, the directions and instructions are the same, just use the mixer speed to knead for the 10 minutes.





 

Bread

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Bread
Loaves of bread in a basket
Various leavened breads
Main ingredientsFlourwater
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been a prominent food in large parts of the world and is one of the oldest man-made foods, having been of significant importance since the dawn of agriculture.
Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Commercial bread commonly contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of manufacturing.
Bread plays essential roles in religious rituals and secular culture.
Continue reading here....





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Wednesday, October 17, 2018

Cherry Walnut Cookies

CHERRY WALNUT COOKIES

Cherry Walnut Cookies 

Cherry Walnut Cookies
Cherry Walnut Cookies
 Red Cherries
Ingredients

1/4 cup butter
1/4 cup vegetable shortening
1/2 cup sugar
1 egg
1 teaspoon almond extract
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups all purpose flour
2 tablespoons chopped candied cherries
2 tablespoons chopped walnuts


Method

1.        Preheat oven to 350 degrees.
2.        Grease cookie sheets.
3.        Cream together butter, vegetable shortening and sugar.
4.        Add egg and almond extract.
5.        Combine together all dry ingredients, flour, salt and baking powder.
6.        Add and blend into cream mixture.
7.        Fo
ld in chopped cherries and walnuts.
8.        Refrigerate for approximately
1 hour.
9.        Slightly flour
bread board or counter and rolling pin.   
           Place cookie dough and roll out to approximately 1/4 inch thick.   
           Cut out with 3 inch round cookie cutter or to shape of choice.   
           Move to greased cookie sheets and set approximately 2 inches apart.
10.      Bake 350° for 12 to 15 minutes.
11.      Place on cooling rack to cool.
12       Store in airtight cookie jars.
13.      Makes 24 cookies.



 


Cherry Walnut Cookies were made by ShirleyAnn Pearman
Photography by ShirleyAnn Pearman

For all photos on Cherry Walnut Cookies, please click on the photos to this post here at Facebook.




Cherry

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Prunus avium, sweet cherry, also called wild cherry

Prunus cerasus
cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit).
The cherry fruits of commerce usually are obtained from cultivars of a limited number of species such as the sweet cherry (Prunus avium) and the sour cherry (Prunus cerasus). The name 'cherry' also refers to the cherry tree and its wood, and is sometimes applied to almonds and visually similar flowering trees in the genus Prunus, as in "ornamental cherry" or "cherry blossom". Wild cherry may refer to any of the cherry species growing outside cultivation, although Prunus avium is often referred to specifically by the name "wild cherry" in the British Isles.



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Thursday, October 11, 2018

Cookies

COOKIES

Welcome to today's blog post.  

I am herewith featuring a Recipe from Bermuda's Best Recipes CookBook.  The Recipe came from the Fourteenth Edition (May 1991) the chapter of "Small Cakes - Nut And Date Squares, etc.   The recipe is by Mrs. G.C. Hutchings. 

The recipe called for using a wooden spoon, which was quite a challenge in using as I had not used mixing with a wooden spoon in a number of years.  However, it was good arm exercise.  All in all I enjoyed working with the wooden spoon and making the cookies.   The recipe is very good recipe and can be used in many variations to work with.  For example adding fruit, vegetables, raisins, nuts etc.  However, this time I decided to stick straight to the recipe and keep it plain.   I hope you will enjoy this blog post.  The recipe is located just under these photos as you scroll down the blog post.


Cookies


Cookies


Cookies


Cookies

Cookies

Ingredients

½ lb butter
1 cup sugar
2 eggs
1 level teaspoon baking powder
1 tablespoon water
1 small teaspoon flavoring (vanilla and lemon)
Flour enough to make a dough (2 cups)

Method

Cream butter and sugar thoroughly together with wooden spoon.  Beat eggs until light and add to creamed mixture.  Beat well and add water and extract.  Then add flour and baking powder enough to handle.  Roll out on a floured board, cut with cookie cutter and bake in a quick oven for 10 minutes or more.

Bermuda’s Best Recipes (Fourteenth Edition)
Recipe by Mrs. G.C. Hutchings


Cookies were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman

For all photos on Cookies please click on the photos to this post here at Facebook.


 



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