Pumpkin Seeds Progressing

Pumpkin Seeds Progressing

Pictures - Photography

Pictures listed are by days of progressing.

Picture Album

Day 23 Afternoon

Day 23 Morning

Day 22

Day 21

Day 20

Day 19

Day 18

Day 17

Day 16

Day 16 Morning

Day 16 Afternoon

Day 15

Day 14

Day 13

Day 12

Day 11

Day 10

Day 9

Day 8

Day 7

Day 6 Morning

Day 6 Afternoon

Carrot Cake With Cream Cheese Frosting

CARROT CAKE 

WITH CREAM CHEESE FROSTING (ICING)

PHOTO ALBUM 

Carrot Cake With Cream Cheese Icing

Ingredients

½ cups sugar

1 eggs

¾ cups carrots

¼ cup + 2 tablespoons vegetable oil

½ cup flour

½ teaspoons baking soda

¼ teaspoon cinnamon

¼ salt

¼ teaspoon vanilla

Optional

2 tablespoons raisins

2 tablespoons nuts

Icing

¼ (2 oz) package Cream Cheese

2 tablespoons butter

½ teaspoon vanilla

1 ¾ cup powdered sugar

Method

1.                  Preheat oven to 350°.

2.                  Grease and flour 11x7x2 baking pan

3.                  Beat sugar and eggs until light and fluffy.

4.                  Blend in carrots and oil.

5.                  Fold in all dry ingredients

6.                  Stir in raisins and nuts.

7.                  Pour in pans accordingly.

8.                  Bake for approximately 30 – 40 minutes or until cake is done.

9.                  Cool in pans for approximately 10 minutes and remove from pans onto cooling rack to cool completely.

10.              Frost accordingly.  (Blend Icing ingredients together and mix until very creamy)

Carrot Cake With Cream Cheese Icing was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Carrot Cake #carrots #carrotcake #carrotcakes @PearmanS @DataJobSP

#carrots #carrotcake #carrotcakes
#carrots #carrotcake #carrotcakes

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Carrot And Zucchini Bars

CARROT AND ZUCCHINI BARS

Carrot And Zucchini Bars

Carrot And Zucchini Bars

Carrot And Zucchini Bars

Carrot And Zucchini Bars

Carrot and Zucchini Bars

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

⅛ teaspoon salt

½ teaspoon cinnamon

½ teaspoon ginger

¾ cups sugar

2 eggs, slightly beaten

½ cup vegetable oil

1 cup shredded carrots (about 3 medium)

1 cup shredded zucchini (about 1 medium)

½ cup raisins

½ cup chopped walnuts

1 teaspoon vanilla

Method

1.              Preheat oven to 350°F.  In a large bowl combine flour, baking powder, baking soda, cinnamon, ginger, salt and sugar.

2.              Add beaten eggs, oil, carrots and zucchini.  Blend all together.

3.              Fold in raisins and walnuts.

4.              Spread in a 7 3/8” x 7 3/8” x 1 5/16” Square Cake Pan and mini loaf pan.

 Or Optional  13x9x2” baking pan.  Optional:  Sprinkle with sugar and chopped walnuts.

5.              Bake 25 to 30 minutes or until a cake tester tool comes out clean.

6.              Cool in pan on a wire rack.

7.              Optional:  Frost.

8.              Cut into bars.

Carrot and Zucchini Bars were prepared and baked by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

For all photos on Carrot and Zucchini Bars, please click on the photos to this post here at Facebook.

Carrot

From Wikipedia, the free encyclopedia

The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.^[1]Carrots are a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia. The plant probably originated in Persiaand was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are eaten as well. The domestic carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot.

The carrot is a biennial plant in the umbellifer family Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars are harvested four months later (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin K and vitamin B6, but the belief that eating carrots improves night vision is a myth put forward by the British in World War II to mislead the enemy about their military capabilities.

The United Nations Food and Agriculture Organization (FAO) reports that world production of carrots and turnips (these plants are combined by the FAO) for the calendar year 2013 was 37.2 million tonnes; almost half (~45%) were grown in China. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines.

Continue reading here.....

Zucchini

From Wikipedia, the free encyclopedia

The zucchini (/zuːˈkiːni/, American English) or courgette (/kʊərˈʒɛt/, British English) is a summer squash which can reach nearly 1 metre (100 cm; 39 in) in length, but is usually harvested when still immature at about 15 to 25 cm (6 to 10 in).^[1] A zucchini is a thin-skinned cultivar of what in Britain and Ireland is referred to as a marrow.^[2][3] In South Africa, a zucchini is known as a baby marrow.

Along with certain other squashes and pumpkins, the zucchini belongs to the species Cucurbita pepo. It can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color.^[4]

In a culinary context, the zucchini is treated as a vegetable; it is usually cooked and presented as a savory dish or accompaniment. Botanically, zucchinis are fruits, a type of botanical berry called a "pepo", being the swollen ovary of the zucchini flower.

The zucchini, like all squash, has its ancestry in the Americas. However, the varieties of squash typically called "zucchini" were developed in northern Italy in the second half of the 19th century, many generations after the introduction of cucurbits from the Americas in the early 16th century.

Continue reading here....

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Chicken Salad Sandwiches, Home Fries And Mixed Vegetables

CHICKEN SALAD SANDWICHES 

HOME FRIES

MIXED VEGETABLES

Chicken Salad

To make chicken salad you will need in preparation.

1 small can White Chicken Breast Chicken drained

1 Celery stalk grated

1 small Onion grated

Seasonings

Mayonnaise 

Mustard

Relish

Combine all ingredients together and blend.

Make sandwiches accordingly to liking.  Rolls or buns in this photo were made by MarketPlace in Bermuda.

Homes Fries

2 large potatoes (Cut to liking)

Vegetable Oil 

Heat oil in frying pan just enough to cover the surface. 

Add cut up fries and fry unto golden brown and crispy.

Drain on paper towel and season with salt. 

Optional. You can add a couple slices of onion to cook along with for more flavor.

Mixed Vegetables

Mixed vegetables were used 
a side salad tossed in 
Italian Dressing.

Photos are all located at Album, click here.

Meal prepared by ShirleyAnn Pearman
Photos by ShirleyAnn Pearman

Nutrition Nugget On Celery
Celery is used in weight-loss diets, where it provides low-calorie dietary fibre bulk. Celery is often incorrectly thought to be a "negative-calorie food", the digestion of which burns more calories than the body can obtain. In fact, eating celery provides positive net calories, with digestion consuming only a small proportion of the calories taken in.^[26]
Read more here


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Recipe Marketing Website
http://recipes -recipemarketing.com

Recipe Marketing - Blog
http://recipemarketing.blogspot.com
Administrator 
ShirleyAnn Pearman 

Facebook 
Profile 
https://www.facebook.com/shirleyann.pearman
Page
https://www.facebook.com/RecipeMarketing/
Groups
https://www.facebook.com/groups/500210930103127/
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