Pineapple Cake

Pineapple Cake

Pineapple Cake

Ingredients

1 cup butter or margarine

1 ½ cups sugar

6 eggs

2 cups flour

2 teaspoons baking powder

½ teaspoon salt

1 can Pineapple Slices (cut into small bits)

2 teaspoon Pineapple Juice

Method

1.          Preheat the oven to 350°.

2.          Grease and flour loaf pan, sheet pan or layer pans.

3.          Cream butter until light and fluffy.

4.          Gradually add sugar, beating well until fluffy.

5.          Add eggs, one at a time, beating after each addition.

6.          Add pineapple juice and pineapple bits.

7.          Blend or fold in sifted dry ingredients gradually.

8.          Pour batter into prepared pan.

9.          Bake in a 350° oven for approximately 1 hour or until a wooden pick inserted in center comes out clean.

10.       Let cool in pan 10 minutes.

11.       Remove from pan.

12.       Let cool completely on a wire rack.

13.       Optional – Icing, frost, sprinkle with powder sugar, garnish etc. to your choice or likings. 

Pineapple Cake was made and prepared by Shirley-Ann Pearman 

Photography by Shirley-Ann Pearman

Cake recipe came from my Aunt Ida Spenser to which she gave me many years ago in my teenage years.  She often made this particular cake on many occasions while being at her house as a child growing up.  She either served it plain or marbled; or with frosting or icing.  She often made it in the fruitcake (mixed peel and raisins soaked) variation as well.  

Excluding the pineapple, I just decided when making this to add the pineapple.  She made it with vanilla flavoring and plain.

  

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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.

Farine And Cassava Pie

Farine Pie

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

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Farine Pie

F A R I N E  P I E

Farine Pie

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. 

Farine And Cassava Pie

Farine Pie

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)

From Wikipedia, the free encyclopedia

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 Wheat, Malt-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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 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 1 , 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 2 , chlorine dioxide 2 , or ascorbic acid 3 ) .

Cassava

From Wikipedia, the free encyclopedia

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"Yuca" redirects here. For the unrelated-New World plant, see Yucca.

Cassava
Leaves of the cassava plant
A manioc tuber
Scientific classification
Kingdom:	Plantae
Clade:	Angiosperms
Clade:	Eudicots
Clade:	Rosids
Order:	Malpighiales
Family:	Euphorbiaceae
Genus:	Manihot
Species:	M. esculenta

Manihot esculenta, commonly called cassava (/kəˈsɑːvə/), manioc,^[2] yuca, macaxeira, mandioca, aipim 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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