Wednesday, December 5, 2018

Gingerbread Cookies

GINGERBREAD COOKIES 





Gingerbread Cookies



Ingredients

cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoons ginger
½ teaspoons cinnamon
¼ teaspoon cloves
¼ cup shortening
¼ cup sugar
¼ cup molasses
1 small egg beaten 

Method 

1.      Preheat oven to 375°F. 
2.      Thoroughly mix flour, soda, salt and spices. 
3.       Cream shortening and sugar, until light and fluffy.
4.      Add molasses and eggs; mix well. 
5.      Add dry ingredients gradually and mix well. 
6.      Turn mixture onto lightly floured surface.  Knead in remaining dry ingredients by hand.  Add a little more flour, if necessary, to make a firm dough.
7.      Roll out on a lightly floured surface to ¼ inch thickness for cut out cookies.
8.      Bake on ungreased cookie sheet.  Small and medium-sized cookies for 6-10 minutes, large cookies for 10-15 minutes.  

Gingerbread Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman
For all photos on Gingerbread Cookies please click on the photos to this post here at Facebook.








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Hershey's Classic Milk Chocolate Chip Cookies

HERSHEY'S CLASSIC 
MILK CHOCOLATE CHIP COOKIES 








Hershey’s Classic Milk Chocolate Chip Cookies

Ingredients

½ cup butter, softened

¼ cup + 2 tablespoons sugar

¼ cup + 2 tablespoons brown sugar

½ teaspoon vanilla extract

1 egg

1 cup + 2 tablespoons flour

½ teaspoon baking soda

¼ teaspoon salt

1 cup Hershey’s Milk Chocolate Chips

½ cup chopped walnuts

Method

1.          Heat oven to 375°F.
2.          Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy.  Add eggs; beat well.  Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended.  Stir in chocolate chips and nuts, if desired.  Drop by teaspoons onto ungreased cookie sheet.
3.          Bake 8 to 10 minutes or until lightly browned.   Cool slightly; remove from cookie sheet to wire rack.  Cool completely.  Makes about 2 ½ dozen cookies. 

Pan Recipe:  Spread batter into greased jelly roll pan.  Bake at 375°F.  20 minutes or until lightly browned.  Cool completely in pan on wire rack.  Cut into bars.  About 24 bars.

Hershey’s Classic Milk Chocolate Chip Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

For all photos on Hershey’s Classic Milk Chocolate Chip Cookies please click on the photos to this post here at Facebook.










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Pumpkin Cookies

PUMPKIN COOKIES








Pumpkin Cookies

Ingredients

cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoons ginger
½ teaspoons cinnamon
¼ teaspoon cloves
¼ cup shortening
¼ cup sugar
¼ cup pumpkin
1 small egg beaten 

Method 

1.      Preheat oven to 375°F. 
2.      Thoroughly mix flour, soda, salt and spices. 
3.       Cream shortening and sugar, until light and fluffy.
4.      Add pumpkin and eggs; mix well. 
5.      Add dry ingredients gradually and mix well. 
6.      Turn mixture onto lightly floured surface.  Knead in remaining dry ingredients by hand.  Add a little more flour, if necessary, to make a firm dough.
7.      Roll out on a lightly floured surface to ¼ inch thickness for cut out cookies.
8.      Bake on ungreased cookie sheet.  Small and medium-sized cookies for 6-10 minutes, large cookies for 10-15 minutes.  

Pumpkin Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman
For all photos on Pumpkin Cookies please click on the photos to this post here at Facebook.






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Chocolate And Peanuts

CHOCOLATE AND PEANUTS 





Chocolate And Peanuts
Ingredients
1/2 cup Hershey's Milk Chocolate Chips (melted)
1/4 cup Planters' Cocktail Peanuts
Pans:  Mini Cupcake Cups Pans

Method

Butter cupcake cups pans.  Spoon 1 tablespoon of melted chocolate; place some peanuts on top; add another tablespoon of melted chocolate on top of peanuts.  Allow to set or refrigerate to set.



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Chocolate Peanut Clusters


CHOCOLATE PEANUT CLUSTERS




Chocolate Peanut Clusters 

Made with 1/4 cup Hershey's Milk Chocolate Chips melted (melting instructions on package) and 1/4 to 1/2 cup of peanuts folded into the melted chocolate.  Spoon on parchment paper to set (teaspoon size).  Refrigerate to set too. 

Recipe Marketing 

 



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Tuesday, December 4, 2018

Bermuda Christmas Pies

Bermuda Christmas Pies

Christmas Season Pies, Served In Bermuda At Christmas Breakfast, Lunch, Brunch And Dinner 
Times 

Recipes
Cassava Pie: http://bit.ly/2RoWheJ
Farine Pie: http://bit.ly/2RsWiP2 
Farine And Cassava Pie: http://bit.ly/2Q4E8q9

Pies prepared and baked by ShirleyAnn Pearman from recipes derived from her Mother Betty Ming (deceased) which she loved to bake at Christmas, Easter, Cup Match and on Special Occasion requests.

Here are some other blog postings in reference to Christmas Pies done over the years here at Recipe Marketing 




#christmaspies #bermuda #farine #farina #cassava

  26000992_1754142527941717_769177491554949118_n[1]
Cassava Pie: http://bit.ly/2RoWheJ
25660239_1754154467940523_6016777691740639224_n
DSCF6040[1]
Farine And Cassava Pie: http://bit.ly/2Q4E8q9

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Marketplace Bermuda The MarketPlace - Recipes - Holiday Recipes http://bit.ly/2rgaGi0
Lindo’s Bermuda Lindo’s – Recipes – Holiday Recipes http://bit.ly/2KNIH2d  



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Sunday, December 2, 2018

Farine And Cassava Pie

FARINE AND CASSAVA PIE - 2016 BLOG POST
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FARINE AND CASSAVA PIE

Farine And Cassava Pie 2017

Farine And Cassava Pie 2017

Farine And Cassava Pie 2017
Farine And Cassava Pie

Ingredients

2 lbs Farine
2 lbs Cassava
3 doz eggs
4½ cups sugar
3 cups butter
1 cup flour
½ teaspoon nutmeg
1 teaspoon baking powder
2 teaspoon vanilla
5 lbs chicken (boiled)

1 - 2 cans Pet milk
2 – 3 cups of water

Method

1.              Preheat oven to 350°.
2.              Grease baking pan and set aside.
3.              Boil chicken with water, celery, salt, garlic salt, thyme and pepper.
4.              Combine milk and water.
5.              Sift Farine and gradually add milk mixture; soak for a couple of hours (approximately 2-3).   Add  more milk as the Farine dries out within the soaking hours.
6.              Ring or squeeze out liquid out of Cassava with a cheese cloth or dish towel, pick through the cassava and take out any skins that may be left in it and mix with Farine when it’s finish soaking.
7.              Cream butter and sugar.
8.              Add eggs, then add it to Farine mixture.
9.              Add vanilla.
10.           Add dry ingredients.
11.           Layer the bottom of the pan, add chicken and another layer on top.
12.           Bake at 350°.

Farine And Cassava Pie was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman


Recipe by Betty Ming

Other blog postings in reference to Christmas Pies as we call them in Bermuda.


For all photos on Farine and Cassava Pie, please click on the photos to this post here at Facebook.






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Saturday, December 1, 2018

Farine Pie

F A R I N E  P I E








Ingredients

½ lb Farine
5 eggs
½ cup + 1 tablespoon sugar
¼ cup + 2 tablespoons butter
2 tablespoons flour
½ teaspoon nutmeg
½ teaspoon baking powder
1 teaspoon vanilla
1 lb chicken (boiled)

½ can Pet milk  
½ - 1 cup of water

Method

1.              Preheat oven to 350°.
2.              Grease baking pan and set aside.
3.              Boil chicken with water, celery, salt, garlic salt, thyme and pepper.
4.              Combine milk and water.
5.              Sift Farine and gradually add milk mixture; soak for a couple of hours (approximately 2-3).   Add more milk as the Farine dries out within the soaking hours.
6.              Cream butter and sugar.
7.              Add eggs, then add it to Farine mixture.
8.              Add vanilla.
9.              Add dry ingredients.
10.           Layer the bottom of the pan, add chicken and another layer on top.
11.           Bake at 350°.


Farine Pie was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from Betty Ming’s Farine And Cassava Pie.


Other blog postings in reference to Christmas Pies as we call them in Bermuda. 


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

Farine Pie made in December 2017.





Farina (Food)

Farina is a form of milled wheat often prepared as hot cereal. The word "farina" is Latin, meaning meal or flour. It is made from the germ and endosperm of the grain, which is milled to a fine consistency then sifted. Farina is a carbohydrate-rich food. When enriched, it is one of the best sources of dietary iron available, especially for vegetarian diets. Popular brands offer up to 50% of the recommended daily value of iron in a single 120-calorie serving. In commercially-available farina the bran and most of the germare removed. Cream of WheatMalt-O-Meal, and Farina Mills are popular brand names of breakfast cereal. To augment its mild taste, popular add-ins to cooked farina include brown sugar, maple, honey, nuts, cinnamon, butter, grated chocolate, jams, and salt.
Farina may also be cooked like polenta and farofa. It can also be used to prevent dough from sticking to baking surfaces via the baking process, leaving residual farina on the bottom of the final product.

Flour - Farine (Farine- (French))

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Help page on homonymy For homonymous articles, see Flour (disambiguation) .

Different types of flour
Flour is a powder obtained by grinding and grinding cereals or other solid food crops, often seeds. Flour from cereals containing gluten , such as wheat , is one of the main elements of the diet of some peoples of the world. It is the basis of making breads , pastas , pancakes , pastries and many dishes .
The activity of processing the cereal into flour is called milling or milling . The miller is the transformer who exercises it. The place where wheat is grinded is the mill .
The grain of wheat is made up of three parts: the almond, the seed and the husk. The seed is thrown or mixed into the envelope to make up the big sounds and fine sounds, which go into the composition of the loaves to the sound or complete. The kernel, heart of the grain of wheat, is ground to obtain the white flour. The milling industry adds additives to modify its quality.
In the past, flours were aged before use to oxidize , the maturation of a flour making it whiter naturally. Today, flours are often bleached with bleaches or additives that speed up their maturation (eg potassium bromate chlorine dioxide , or ascorbic acid ) .

Cassava

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Cassava
Illustration of plant leaves and flowers
Leaves of the cassava plant
Photograph of oblong brown tuber
A manioc tuber
Scientific classificationedit
Kingdom:Plantae
Clade:Angiosperms
Clade:Eudicots
Clade:Rosids
Order:Malpighiales
Family:Euphorbiaceae
Genus:Manihot
Species:M. esculenta


Manihot esculentacommonly called cassava (/kəˈsɑːvə/), manioc,[2] yucamacaxeiramandiocaaipim and Brazilian arrowroot,[citation needed] is a woody shrub native to South America of the spurge family, Euphorbiaceae. It is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Though it is often called yuca in Spanish and in the United States, it differs from yucca, an unrelated fruit-bearing shrub in the family Asparagaceae. Cassava, when dried to a powdery (or pearly) extract, is called tapioca; its fried, granular form is named garri.
Cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize.[3][4] Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people.[5] It is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world's largest producer of cassava, while Thailand is the largest exporter of dried cassava.
Cassava is classified as either sweet or bitter. Like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors and toxins, with the bitter varieties containing much larger amounts.[6] It must be properly prepared before consumption, as improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication,[7][8] goiters, and even ataxia, partial paralysis, or death. The more toxic varieties of cassava are a fall-back resource (a "food security crop") in times of famine or food insecurity in some places.[7][6] Farmers often prefer the bitter varieties because they deter pests, animals, and thieves.[9]





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