Pumpkin Tea Bread And A Home Grown Pumpkin Vine

PUMPKIN TEA BREAD

Pumpkin Tea Bread

Pumpkin Tea Bread

The recipe for the Pumpkin Tea Bread is herewith in a post posted a year ago with other post posted at Facebook in connection with the Pumpkin Vine grown within my parents (Ming) home yard to produce this bread.


Recipe located at 
http://recipemarketing.blogspot.com/2017/10/pumpkin-tea-bread.html
and was prepared and baked by ShirleyAnn Pearman

HOME GROWN PUMPKIN VINE 

Articles

Magazine:  The Bermudian 

The Bermudian Cooks: No Bake Pumpkin Pie

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Newspaper:  The Royal Gazette

Tasty pumpkin recipes are a seasonal delight 

Catherine Burns

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Pumpkin Spice Cookies

PUMPKIN SPICE COOKIES 

Pumpkin Spice Cookies

Pumpkin Spice Cookies

Pumpkin Spice Cookies

#nestle #nestletollhouse #pumpkinspicecookies #cookies #pumpkin #spice

#recipes #recipe #recipeoftheday #foodi #foodie #foodblog #food#foodandbeverage #Halloween

RECIPE 

NESTLE TOLL HOUSE PUMPKIN SPICE COOKIES 

REFRIGERATED COOKIE DOUGH

BY NESTLE TOLL HOUSE 

Seasonals

Pumpkin Spice Cookies refrigerator dough sold exclusively The MarketPlace in Bermuda.


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Peanut Butter Cookies And Peanut Butter And Jam Cookies

PEANUT BUTTER COOKIES

PEANUT BUTTER AND JAM COOKIES

Peanut Butter Cookies

Peanut Butter And Jam Cookies

Peanut Butter Cookies

Peanut Butter Cookies

Peanut Butter And Jam Cookies

Ingredients

¼ cup butter flavor Crisco

¼ cup Peanut Butter

½ cups sugar

1 egg

½ teaspoons vanilla

¼ teaspoon baking powder

¼ teaspoon salt

¼ teaspoon nutmeg

1 ¼ cups flour

Method

1.           Preheat oven to 350°.

2.           Prepare and grease cookie sheets.

3.           Sift flour, baking powder, and salt together; set aside.

4.           Cream butters and sugar.

5.           Add eggs and vanilla

6.           Add dry ingredients.

7.           Scoop up dough with a teaspoon, roll out in the palm of your hand into a ball, place on cookie sheet and press with a sugar coated fork.

8.           Other options: (1) Roll out to about ¼ inch, cut to round shape with cookie cutter; (2) Roll in your hand to form a ball, place on cookie sheet and press with the back of a spoon.  Make a small indention in the center and add a small bit of jam of your liking.

9.           Bake for approximately 10 - 12 minutes or until done and golden brown.

10.         Remove immediately from baking sheet onto a wire rack.

11.         Cool completely and serve accordingly.  Store in an air tight container.

Optional:  If dough is a little too stiff you can add a little milk or water.

Peanut Butter Cookies; Peanut Butter And Jam Cookies

 were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

For all photos on Peanut Butter Cookies; Peanut Butter And Jam Cookies, please click on the photos to this post here at Facebook.

Skippy (Peanut Butter)

From Wikipedia, the free encyclopedia

Skippy is a brand of peanut butter manufactured in the USA. First sold in 1932,^[1] Skippy is currently manufactured by Hormel Foods,^[2] which bought the brand from Unilever in 2013.^[3]

It is the best selling brand of peanut butter in China and second only to the J.M. Smucker Company's Jif brand worldwide.^[4]

#skippy #yippee #peanutbutter 

* * * * * *

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Homemade Bagels

Bagels

HOMEMADE BAGELS

Bagels

Bagels

Bagel 

Recipe posted at http://recipemarketing.blogspot.com/2015/11/bagels.html.

Bagels were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

https://drive.google.com/file/d/0B5WnHuJ90rZZQmlsZXd3eHRCLWc/view?usp=sharing

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Bagel

From Wikipedia, the free encyclopedia

A bagel (Yiddish: בײגל‎ baygl; Polish: bajgiel), also spelled beigel,^[1] is a bread product originating in the Jewish communities of Poland. It is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy or sesame seeds. Some may have salt sprinkled on their surface, and there are different dough types, such as whole-grain or rye.^[2][3]

Though the origins of bagels are somewhat obscure, it is known that they were widely consumed in Ashkenazi Jewish communities from the 17th century. The first known mention of the bagel, in 1610, was in Jewish community ordinances in Kraków, Poland.

Bagels are now a popular bread product in North America, especially in cities with a large Jewish population, many with alternative ways of making them. Like other bakery products, bagels are available (fresh or frozen, often in many flavors) in many major supermarkets in those cities.

The basic roll-with-a-hole design is hundreds of years old and has other practical advantages besides providing more even cooking and baking of the dough: The hole could be used to thread string or dowels through groups of bagels, allowing easier handling and transportation and more appealing seller displays.^[4][5]

Bagel

A commercially produced bagel (as evidenced by grate marks used in steaming, rather than boiling)
Alternative names	Bajgiel, beigel, beygl
Type	Bread
Place of origin	Poland
Region or state	Central & Eastern Europe, North America, Israel
Serving temperature	Room temperature
Main ingredients	Wheat dough
Variations	Montreal-style bagel, East Coast Style Bagel, pizza bagel
Cookbook: Bagel    Media: Bagel

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Apple Doughnut Fritters

APPLE DOUGHNUT FRITTERS 

Apple Doughnut Fritters 

Apple Doughnut Fritters

Apple Doughnut Fritters

Ingredients

1 cup flour

2 teaspoons baking powder

¼ teaspoon cinnamon

¼ cup sugar

¼ cup butter flavor Crisco

1 egg (beaten)

2 – 4 tablespoons milk or water

½ cup grated apples

Vegetable oil for frying

Optional:   ¼ cup sugar and ¼ teaspoon cinnamon

Method

1.              Heat vegetable oil.

2.              In a bowl mix flour, baking powder, cinnamon and sugar.

3.              Add Crisco and cut into flour mixture to resemble small bits of bread crumbs.

4.              Add egg, grated apples and milk; blend all together.

5.              Flour bread board, knead slightly and roll out to about ¼ or ½ inch thick.  Cut with cookie cutter or donut cutter.

6.              Ensure that oil is hot enough and frying a few at a time until golden brown on each side and cook through.

7.              Place on a towel plate.

8.              While warm shake in cinnamon and sugar mixture.

9.              Serve for breakfast, snacks or desserts

Apple Doughnut Fritters were prepared and baked by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

For all photos on Apple Doughnut Fritters, please click on the photos to this post here at Facebook.

Fritter

From Wikipedia, the free encyclopedia

A fritter is a fried food usually consisting of a portion of batter^[1][2] or breading which has been filled with bits of meat, seafood, fruit,^[3] vegetables or other ingredients.^[4][3] Fritters are prepared in both sweet and savory varieties.^[4]

Fritter recipes

Cookbook:Fritter)

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Cookbook | Recipes | Ingredients

Small cakes made with a primary ingredient, mixed with batter, and fried, are found in many American cuisines. "Corn fritters"' and "apple fritters" are well known. Fritters may use regular flour, cornmeal, or a mix. In a good fritter, the taste of the primary ingredient should predominate and not be overwhelmed by the taste of the batter. New England clam cakes, Maryland crab cakes, and Philadelphia scrapple are essentially varieties of fritter.

In Canada a fritter is a variety of holeless doughnut with apple flavoured ones being the most popular.

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