Danish Butter Cookies By Royal Dansk

DANISH BUTTER COOKIES

Royal Dansk 

MANUFACTURED OR STORE BROUGHT COOKIES IDEAS USED TO CREATE BAKING DIFFERENCES FOR SPECIAL OCCASIONS.

The MarketPlace Bermuda

Royal Dansk

HERSHEY'S

#cookies

#christmascookies

Danish Butter Cookies

Danish Butter Cookies

Danish Butter Cookies by Royal Dansk

With Hershey's Milk Chocolate Chips melted and coated a bit on the Danish Butter Cookies 

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#danishcookies
#royaldansk

Danish Butter Cookies 

ROYAL DANSK

HISTORY OF ROYAL DANSK COOKIES 

ROYAL DANSK PRODUCTS

DESSERT IDEAS

* * * * * * * *

As a child growing up we always had these cookies within the house during the Christmas Season either given as a gift or Mama purchased them. While at the grocery store a few days ago I came across a package, it brought back fond memories of eating them with family that I decided to do this blog post. The creative juices also began to flow. Looking to do them in white chocolate too soon to make them festive.

Also, by the way, anyone have a recipe similar to this package of cookies called homemade danish butter cookies? I have a Spritz and Shortbread but think there is one that Royal Dansk might have shared in public as homemade for homemade bakers.

Royal Dansk #royaldansk

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Birthday Cake

BIRTHDAY CAKE 

Birthday Cake

Birthday Cake  

PHOTOS OF THE BIRTHDAY CAKE ALBUM

Birthday Cake baked and decor by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman 

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Meals, Dinner And Supper

MEALS, DINNER AND SUPPER

PHOTO ALBUM

MEALS 

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Chicken Breast With Stewed Tomatoes Dinner

CHICKEN BREAST 

WITH STEWED TOMATOES DINNER

Chicken Breast With Stewed Tomatoes Dinner 

Chicken Breast With Stewed Tomatoes Dinner 

Chicken Breast With Stewed Tomatoes Dinner 

Chicken Breast With Stewed Tomatoes Dinner 

Baked Chicken Breast Topped 

With Sautee Onions And Stewed Tomatoes

Served With Boiled Potatoes, Sweet Potatoes And Carrots

Along With String Beans And Yams

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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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Homemade Chicken Fried Rice

HOMEMADE CHICKEN FRIED RICE

Chicken Fried Rice

Chicken Fried Rice

Chicken Fried Rice

Fried Rice

Ingredients

¼ cup salad oil (Optional: I used 2 tablespoons)

2 cups cold cooked white rice

3 eggs, beaten

2 cooked bacon slices, crumbled

2 tablespoons soy sauce

⅛ teaspoon pepper

3 green onions with tops, sliced

Optional:  Cooked Chicken Breast cubed.

Optional:  Cooked Peas

Method

1.          Heat oil in heavy skillet.   In hot oil, sauté rice, over medium heat, stirring with metal spoon, about 5 minutes, or until golden.

2.          Stir eggs into rice; cook, stirring constantly and over medium heat, until eggs are cooked about 3 minutes.

3.          Then stir in bacon, soy sauce, and pepper; combine well.  Garnish with green onions.

4.          Makes 6 Servings

Fried Rice was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

For all photos on Fried Rice, please click on the photos to this post here at Facebook.

Fried Rice

From Wikipedia, the free encyclopedia

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Fried Rice

Alternative names	List[show]
Type	Rice dish
Course	Main course
Place of origin	Various
Region or state	Worldwide
Main ingredients	Cooked rice, cooking oil
Variations	Bokkeum-bap Chāhan Chǎo fàn Khao phat Nasi goreng
Cookbook: Fried rice    Media: Fried rice

Arroz chaufa, Peruvian-Chinesefried rice

Korean kimchi-bokkeum-bap

Fried Rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East, Southeast and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Being an economical hodgepodge, the same approach is often taken with fried noodles or pyttipanna^[1] as well. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.^[2]

Many popular varieties of fried rice have their own specific list of ingredients. In Greater China, the most famous varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. Korean bokkeum-bap in general is not, although there is a Korean Chinese variety of bokkeum-bap. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of American restaurants offering cuisines with no native tradition of the dish. Additionally, there are variations of fried rice in Middle and South Americas. Some of these variations include Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao.

Fried rice is a popular street food in Asia. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

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