Thursday, September 20, 2018

Spritz Cookies

SPRITZ COOKIES 

Spritz Cookies

Spritz Cookies

Spritz Cookies

Spritz Cookies

Spritz Cookies

Spritz Cookies

Ingredients

¼ cup + 2 tablespoons shortening (Crisco Butter Flavor)
¼ cup sugar
1 egg
½ tablespoon milk
¼ teaspoon vanilla extract
⅛ teaspoon almond extract
1 cup flour
¼ teaspoon baking powder
Optional:  Sprinkles

Method

1.              Preheat oven to 350°.

2.              Thoroughly cream shortening and sugar.

3.              Add egg, milk, vanilla, and almond extract; beat well.

4.              Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough.  Do not chill.

5.              Shape Wilton triangle parchment paper into cone shape and insert tip Wilton 1E.  Place dough into cone and pipe onto slightly greased cookie sheet 2 inches apart.

6.              Bake at 400° 6 to 8 minutes; remove cookies from sheet; cool on rack.

7.              Makes about 3 – 4 dozen cookies.

Spritz Cookies was prepared and baked by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman


Other blog postings with similar recipe of Spritz Cookies.





Spritzgebäck

From Wikipedia, the free encyclopedia

Spritzgebäck is a type of German and Alsatian-Mosellan Christmas biscuit or Christmas cookie made of flourbuttersugar and eggs. When made correctly, the cookies are crisp, fragile, somewhat dry, and buttery. The German verb spritzen means to squirt in English. As the name implies, these cookies are made by extruding, or "squirting," the dough with a press fitted with patterned holes (a cookie press) or with a cake decorator, or pastry bag, to which a variety of nozzles may be fitted. In the United States, the name Spritzgebäck is often shortened to spritzbecoming known as the spritz cookie.[1]

Spritzgebäck is a common pastry in Germany and served often during Christmas season, when parents commonly spend afternoons baking with their children for one or two weeks. Traditionally, parents bake Spritzgebäck using their own special recipes, which they pass down to their children.





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Tuesday, September 18, 2018

Cheese Pizza

CHEESE PIZZA

BETTY CROCKER PIZZA CRUST MIX


Cheese Pizza

Cheese Pizza
Cheese Pizza

Cheese Pizza

Recipe for pizza crust (Betty Crocker) is on the package. (One package)

Toppings can be done in your own discretion.  However, for this particular one, I chopped one onion and sauteed it in butter.  Added slices of one tomato and seasonings such as garlic salt, pepper and a little of sugar, continue sauteing.  Added some ketchup and a little water.  Simmered for a little while longer.   Once completed simmering.  Spread the tomato sauce on pizza crust that has been prepared according to package instructions.  Add the cheddar cheese, bacon bits (bacon cooked and chopped) and pineapple bits.

Bake according to instructions on the package.

Optional:  I used my baking pan of a toaster oven size which came with the toaster oven to bake this particular pizza.

For all photos on Cheese Pizza, please click on photos to this post here at Facebook.  For all other photos, please click on “Album Meals”.

All Meals are prepared, cooked and plated by ShirleyAnn Pearman


Photography by ShirleyAnn Pearman







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Thursday, September 13, 2018

Oven Fried Chicken Wings Dinner

OVEN FRIED CHICKEN WINGS DINNER

Oven Fried Chicken Wings Dinner

Oven Fried Chicken Wings Dinner
Oven Fried Chicken Wings Dinner 
Oven Fried Chicken Wings Dinner


 Oven Fry Chicken
Oven Fry Chicken
Oven Fried Chicken Wings

Ingredients


2 1/2 lb bone in chicken (6 to 8 pieces) or 2 lb boneless skinless chicken breasts) and 1 egg.

Method

Preheat oven 400 degrees.  Coat metal baking sheet with cooking spray. 1 egg to moisten.

Moisten chicken with beaten egg:  shake off excess.  Empty coating mix onto plate.

Coat chicken on all sides by pressing firmly into coating mix.  Discard any remaining coating mix.

Bake on baking sheet sprayed with cooking spray until done (165 degrees F).

Bone - In
40 min, turning
after 20 min.

--------

Boneless
20 min.  (Do not turn.)

All instructions are on the back of the package of Oven Fry Chicken.


For all photos on Oven Fried Chicken Wings Dinner, please click on photos to this post here at Facebook.  For all other photos, please click on “Album Meals”.

All Meals are prepared, cooked and plated by ShirleyAnn Pearman


Photography by ShirleyAnn Pearman






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Wednesday, September 12, 2018

Fish Cakes And Macaroni Dinner

FISH CAKES AND MACARONI DINNER

Fish Cakes And Macaroni Dinner

Fish Cakes And Macaroni Dinner 



Fish Cakes And Macaroni Dinner
Fish Cakes 

Ingredients

4 – 5 large size potatoes
1 medium size onion (chopped)
Parsley
Seasonings

Method

In a large pot, soak cod fish and peeled potatoes in water for a couple of hours.   When cod fish and potatoes have been soaked for a couple of hours, drain water and add more water.  Place on a stove top at medium temperature and cook until potatoes are tender.   When cooked drain water and smash with a potato smasher.   In a sauce pan sauté onions in vegetable oil until tender, include chopped parsley and seasonings.  Add to smashed potatoes and combine.  Spoon a quarter cup of mixture and form into cake patties.   Once all have been formed into cake patties.  In a sauce pan add a couple tablespoons of vegetable oil and warm.  Take patties and coat with a little of flour, place in warmed frying pan.  Fry until golden brown on each side.  Serve either warm or cold.

For all photos on Fish Cakes And Macaroni Dinner, please click on photos to this post here at Facebook.  For all other photos, please click on “Album Meals”.


All Meals are prepared, cooked and plated by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman



 Karibuni

Cod


Cod is the common name for the demersal fish genus Gadus, belonging to the family Gadidae.[1] Cod is also used as part of the common name for a number of other fish species, and some species suggested to belong to genus Gadus are not called cod (the Alaska pollock).
The two most common species of cod are the Atlantic cod (Gadus morhua), which lives in the colder waters and deeper sea regions throughout the North Atlantic, and the Pacific cod (Gadus macrocephalus), found in both eastern and western regions of the northern PacificGadus morhua was named by Linnaeus in 1758. (However, G. morhua callarias, a low-salinity, nonmigratory race restricted to parts of the Baltic, was originally described as Gadus callarias by Linnaeus.)
Cod is popular as a food with a mild flavour and a dense, flaky, white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin Avitamin Dvitamin E, and omega-3 fatty acids (EPA and DHA). Young Atlantic cod or haddock prepared in strips for cooking is called scrod. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice.

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Tuesday, September 11, 2018

Banana Pancakes

B A N A N A   P A N C A K E S





Banana Pancakes

Ingredients

1 cup flour
2 teaspoons baking powder
¼ cup sugar
¼ - ½ cup milk
1 banana smashed
1 egg (slightly beaten)
½ teaspoon vanilla
¼ cup melted butter

Method

Combine together the first three ingredients and then make a well look effect in the center.  Add in the well all other ingredients and fold until smooth consistency.  Optional:  depending on how thick of texture you like your pancakes you will either use the ¼ cup or ½ cup or start with the ¼ cup and gradually continue adding until you reach the consistency of your liking.

Banana Pancakes were prepared and made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

BENEFITS

Vitamin C - 20%
Potassium - 450 mg
Vitamin B6 - 25%

  • Excellent source of vitamin B6, which supports energy metabolism.
  • Excellent source of vitamin C, which supports a healthy immune system.
  • Good source of potassium, which helps maintain healthy blood pressure.
  • Good source of fiber, which supports heart health.
  • Good source of manganese, which supports energy metabolism.



Yesterday's blog posting "Fruit Times".  Please click here for posting.

Banana


banana is an edible fruit – botanically a berry[1][2] – produced by several kinds of large herbaceous flowering plants in the genus Musa.[3] In some countries, bananas used for cooking may be called "plantains", distinguishing them from dessert bananas. The fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible seedless (parthenocarp) bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminataMusa balbisiana, and Musa × paradisiaca for the hybrid Musa acuminata × M. balbisiana, depending on their genomic constitution. The old scientific name Musa sapientum is no longer used.
Musa species are native to tropical Indomalaya and Australia, and are likely to have been first domesticated in Papua New Guinea.[4][5] They are grown in 135 countries,[6] primarily for their fruit, and to a lesser extent to make fiberbanana wine, and banana beer and as ornamental plants. The world's largest producers of bananas in 2016 were India and China, which together accounted for 28% of total production.
Worldwide, there is no sharp distinction between "bananas" and "plantains". Especially in the Americas and Europe, "banana" usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called "plantains". In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the binary distinction is not useful and is not made in local languages.
The term "banana" is also used as the common name for the plants that produce the fruit.[3] This can extend to other members of the genus Musa, such as the scarlet banana (Musa coccinea), the pink banana (Musa velutina), and the Fe'i bananas. It can also refer to members of the genus Ensete, such as the snow banana (Ensete glaucum) and the economically important false banana (Ensete ventricosum). Both genera are in the banana family, Musaceae.

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Monday, September 10, 2018

Fruit Times

F R U I T   T I M E S 

PHOTO ALBUM CALLED "MEALS - BREAKFAST" 


The album will be highlighting some various breakfast time meals.  In this particular blog post we are focusing on fruits which you will see as browsing through the albums which are healthy hearty good habits to maintain throughout our life to eat on a regular basis.   Below you will see the explanatory from Wikipedia on Fruits which is very interesting as well as a portion of the biblical terminology "Spiritual Fruit or Fruit of the Spirit" from Wikipedia. 




Fruit


In botany, a fruit is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering.


Fruits are the means by which angiosperms disseminate seeds. Edible fruits, in particular, have propagated with the movements of humans and animals in a symbiotic relationship as a means for seed dispersal and nutrition; in fact, humans and many animals have become dependent on fruits as a source of food.[1] Accordingly, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.
In common language usage, "fruit" normally means the fleshy seed-associated structures of a plant that are sweet or sour, and edible in the raw state, such as applesbananasgrapeslemonsoranges, and strawberries. On the other hand, in botanical usage, "fruit" includes many structures that are not commonly called "fruits", such as bean pods, corn kernelstomatoes, and wheat grains.[2][3] The section of a fungus that produces spores is also called a fruiting body.[4]

Botanic fruit and culinary fruit

Many common terms for seeds and fruit do not correspond to the botanical classifications. In culinary terminology, a fruit is usually any sweet-tasting plant part, especially a botanical fruit; a nut is any hard, oily, and shelled plant product; and a vegetable is any savory or less sweet plant product.[5]However, in botany, a fruit is the ripened ovary or carpel that contains seeds, a nut is a type of fruit and not a seed, and a seed is a ripened ovule.[6]
Examples of culinary "vegetables" and nuts that are botanically fruit include corncucurbits (e.g., cucumberpumpkin, and squash), eggplantlegumes(beanspeanuts, and peas), sweet pepper, and tomato. In addition, some spices, such as allspice and chili pepper, are fruits, botanically speaking.[6]In contrast, rhubarb is often referred to as a fruit, because it is used to make sweet desserts such as pies, though only the petiole (leaf stalk) of the rhubarb plant is edible,[7] and edible gymnosperm seeds are often given fruit names, e.g., ginkgo nuts and pine nuts.
Botanically, a cereal grain, such as cornrice, or wheat, is also a kind of fruit, termed a caryopsis. However, the fruit wall is very thin and is fused to the seed coat, so almost all of the edible grain is actually a seed.[8]
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Fruit of the Holy Spirit


The Fruit of the Holy Spirit is a biblical term that sums up nine attributes of a person or community living in accord with the Holy Spirit, according to chapter 5 of the Epistle to the Galatians: "But the fruit of the Spirit is lovejoypeacepatiencekindnessgoodnessfaithfulnessgentleness, and self-control."[2] The fruit is contrasted with the works of the flesh which immediately precede it in this chapter.
Catholic tradition follows the Vulgate version of Galatians in listing 12 fruits: charity, joy, peace, patience, benignity (kindness), goodness, longanimity (generosity), mildness (gentleness), faith, modesty, continency (self-control), and chastity.[3] This tradition was defended by Thomas Aquinas in his work Summa Theologica.[4]










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