Happy 2019 Cup Match Bermuda

Cup Match In Bermuda 

1st August and 2nd August, 2019 

HAVE A GOOD HOLIDAY!

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For blog posting being posted tomorrow. Happy 2019 Cup Match Bermuda at Recipe Marketing.
Posted by Shirley-Ann Pearman on Wednesday, July 31, 2019

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Bermuda Stick Candy

Bermuda Stick Candy

BERMUDA STICK CANDY 

Bermuda Stick Candy

Boil together 3 cups sugar and 1 cup water until the syrup begins to rope.  Pour into a large flat platter; when cool enough to handle, pull, and while pulling put in the peppermint flavouring.  Continue pulling until it becomes quite stiff.  Twist into long ropes, lay on bread board and cut into desired lengths. 

Mrs. Kathleen Swan 
Bermuda's Best Recipes
Fourteenth Edition
Printed in the year of 1991
Chapter:  Candy - Page 179


I made this into a smaller portion, but kept it at its same ratio portions as Grandma Mi did in the recipe presented in the CookBook.   Kathleen Swan was my great grandmother and we called her "Mi", my mother's grandmother.   As a child I remember her making this recipe on many occasions and sharing it with the neighborhood kids.  She also, always was making Caramel Popcorn.

This is the breakdown of the portions to which I used in these photos of making it.  The method remains the same.  I didn't have peppermint flavouring in my pantry, so, therefore I used clear vanilla to which I had.

Ingredients

3/4 cup sugar
1/4 cup water
1/8 teaspoon vanilla (optional)

Thank you Bermuda's Best Recipe for sharing this recipe in the Cookbook, because I can treasure it as a family historical memory to someone of my family.

The Bermuda Stick Candy was made by ShirleyAnn Pearman, and picture photography also by ShirleyAnn done in October 2018.

These photos were take on my Mobile phone through the access of Facebook.

   

These photos were take with my Amazon Fire.

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Cherry Jam

CHERRY JAM

All photos and videos located here. 

Cherry Jam

Ingredients

1/2 cup cherries (Bermuda)

1/4 cup sugar

1/2 to 1 cup water (just enough to cover all cherries)

Method

Wash and clean cherries.  Place cherries into a medium size sauce pan and add water bring to boil and cook for 20 minutes or until soft enough to mash and remove seeds.  Drain water and mash.   Add sugar and blend.  Cook further for another 20 minutes or until thicken to jam consistency.  Spoon into bowl or jar to cool.

Cherry Jam was made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Recipe derived and was aspired from this Recipe from the Bermuda Best Recipes.

Bermuda Cherry Jam

6 qts. of cherries, wash and put on to boil with 1/2 pt. of water.  Boil until they can be crushed from pits.  Crush through a colander.  Add to every 3 cups of crushed fruit, 6 1/2 cups of sugar.  Bring fruit and sugar to a boil for 20 to 30 minutes, then add 1/2 bottle Certo.  Boil for 2 minutes and bottle.
Recipe by Mrs. W.E.Meyer.

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Happy Easter 2018

EASTER 2018

HAPPY EASTER

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PHOTO ALBUM ON EASTER AND GOOD FRIDAY  

GOOD FRIDAY PHOTOS 

Fish Cakes Album 2018
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Hot Cross Buns Album 2018
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Fish Cakes And Hot Cross Buns 2018
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Hot Cross Buns Posting 2018
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Lilies
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Easter Breads
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Loquat Cake

Photos at https://m.facebook.com/story.php?story_fbid=1814455425243760&id=100000379609142

Loquat Cake
Loquat Upside-Down Cake

Ingredients

3 tablespoons butter
1/2 cup sugar
1 egg
1/2 cup and 2 tablespoons flour
1 teaspoon baking powder
1/8 teaspoon nutmeg
1/2 teaspoon vanilla
1/8 teaspoon salt
1/4 cup milk or sour milk
1 cup Loquats (washed, peeled and cut in half with seeds removed)

Method

1.  Preheat oven to 350 degrees.

2.  Grease and flour 6 inch baking pan.

3.  Cream butter and gradually add sugar, beat until light and fluffy.

4.  Mix in egg and vanilla.

5.  Stir in dry ingredients.

6.  Stir in milk and combine well.

7.  In a bowl toss 2 tablespoons and 1/4  teaspoon cinnamon with loquats.

8.  In greased and floured pan pour and arrange loquats with the seeded side up (optional pour a little melted butter or water over loquats).  Spoon and smooth cake batter on top of the loquats.

8.  Bake for approximately 30 - 40 minutes or until cake tester inserted comes out clean.

9.  Cool in pan on wire rack for approximately 5 to10 minutes before inverting cake upside down on cake plate.
10.  Serve warm or cold with whip cream.

 Loquat Cake was made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman



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Hot Cross Buns And Fish Cakes

Hot Cross Buns And Fish Cakes (2017) Photos, click here https://goo.gl/photos/LtpP1AWNbVoCoiai7

Hot Cross Buns And Fish Cakes

Ingredients

 ½ cup warm water (105 to 115F)

 ½ cup warm milk

 1 package rapid active dry yeast
(¼ cup warm water)

1 egg (beaten)

4 cups sifted all-purpose flour

1 tablespoon cinnamon

1 teaspoon allspice

¼ cup sugar

¼ teaspoon salt

2 tablespoons butter

2 tablespoons Crisco shortening

3/4 cup raisins or golden raisins

2 teaspoons salad oil (To grease bowl prior to rising)

Glaze (Icing)

 ¼ cup icing sugar

1 – 2 teaspoons of milk or water

1/4 teaspoon vanilla

Method

1.   Dissolve the yeast in ¼ cup warm water.

2.   Combine flours, sugar, salt, cinnamon, allspice, raisins, shortening and butter. Cut in the butter and shortening unto it resembles bread crumbs.

3.   Add raisins.

4.   Add milk, water, egg and dissolved yeast.  Blend altogether. May have to add a little more water to blend.

 5.   Knead for 10 – 15 minutes accordingly.

6.   Place in a well greased bowl and allow to rise for 1 hour approximately until double in bulk.

7.   Punch down dough with fist; turn out onto lightly floured board.

8.   Loaf as desired to respective well greased pans. (loaf pans, muffin pans, baking sheets etc.)

9.   Allow to rise for approximately 30 minutes or until double in bulk.

10.   Preheat oven to 400F.

11.   Bake bread for 25 to 30 minutes, or until fully baked and crust is golden-brown.

12.     Brush with a little butter.

13.   Drizzle or brush with glaze.

Combine all ingredients to make glaze.

Hot Cross Buns And Fish Cakes were made and prepared
by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Cod Fish Cakes

Ingredients

1 lb white salted and boneless cod fish Half of 5lb bag Red Skin Potatoes

1 egg

½ teaspoon pepper

1 teaspoon garlic salt

2 tablespoons chopped parsley

1 small onion chopped

Cooking oil

Flour

Method

1.   Soak Codfish and potatoes in a pot of water for approximately 5 hours or overnight. Remove water and boil until cooked and tender.

2.   Remove water and mash flaked codfish and potatoes.

3.   Mix well and add egg.

4.   Saute chopped onions and add parsley. Add to codfish and potatoes mixture. Add seasonings salt and pepper.  Mix well.

5.  Form mixture into patties.

6.   Dust with flour and fry until golden brown.

Cod Fish Cakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman


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THANK YOU!

ShirleyAnn Pearman

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Easter

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ShirleyAnn Pearman

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Christmas Dinner Farine And Cassava Pie

CHRISTMAS DINNER FARINE AND CASSAVA PIE

Farine And Cassava Pie

Ingredients

1 lbs Farine

1 lbs Cassava

1½ doz eggs

2¼ cups sugar

1½ cups butter

½ cup flour

¼ teaspoon nutmeg

½ teaspoon baking powder

1 teaspoon vanilla

2½ lbs chicken (boiled)

1 can Pet milk

1 – 2 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.                  Pick through the cassava and take out any skins that may be left in it and mix with Farine when it’s ready.

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 came from a group of family recipes by Betty Ming

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ShirleyAnn Pearman

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Baked Fish And Fish Chowder

 BAKED FISH AND FISH CHOWDER

Bermuda Red Snappers 

Baked Fish was seasoned with garlic salt, salt, pepper.  Onions and lemons were sliced, placed on top, along with a little butter and enveloped to bake in parchment paper and foil paper.

All bones were removed to make a basic fish chowder of stewed tomatoes, onions, peppers, bacon, and seasonings.  Simmer for about an hour.

The fish chowder could be eaten as the fish chowder or as a fish soup; as well as layered over rice or spaghetti as a main meal. 

THANK YOU!

ShirleyAnn Pearman

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