Sunday, June 10, 2018

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Friday, June 8, 2018

Peanut Butter Sugar Cookies

PEANUT BUTTER SUGAR COOKIES

Peanut Butter Sugar Cookies

Ingredients


2 tablespoons butter
2 tablespoons vegetable shortening

¼ cup peanut butter
½ cups sugar

1 egg
½ teaspoon vanilla

¼ teaspoon baking powder
⅛ teaspoon salt
1 ½ cups flour

Optional
¼ cup chopped peanuts


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 and chopped peanuts (Optional).
7.                  Divide dough into 2 balls.  On a floured surface, roll each ball into a circle approximately 12 inches in diameter and ⅛ in thick.  Dip cutters in flour before each use.

8.                  Place peanuts in the center of each cut out cookie. (Optional)
9.                  Place 2 inches apart on lightly greased cookie sheets.

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

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

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



Peanut Butter Sugar Cookies were made and prepared by Shirley-Ann Pearman


Photography by Shirley-Ann Pearman

 Other similar post.

Art And Craft Books : Peanut Butter Sugar Cookies: PEANUT BUTTER SUGAR COOKIES A variation of sugar cookies transformed into peanut butter variation. Recipe located here.  Please C..






Personal View

One of my favorite brands of Peanut Butter is Skippy to which I pretty much only know by growing up from a child with and continue to buy it as an adult, I gather it is safe to say over 50 years.  Planters peanuts too.

Nutritional Nuggets

Peanut Butter Nutritional 

by Wilkipedia
Peanut butter,
smooth style, without salt
Nutritional value per 100 g (3.5 oz)
Energy2,462 kJ (588 kcal)
20 g
Starch4.8 g
Sugars9.2 g
Dietary fiber6 g
50 g
25 g
VitaminsQuantity
%DV
Thiamine (B1)
10%
0.11 mg
Riboflavin (B2)
9%
0.11 mg
Niacin (B3)
88%
13.2 mg
Pantothenic acid (B5)
22%
1.1 mg
Vitamin B6
42%
0.55 mg
Folate (B9)
9%
35 μg
Vitamin E
39%
5.9 mg
MineralsQuantity
%DV
Calcium
5%
54 mg
Iron
17%
2.2 mg
Magnesium
50%
179 mg
Manganese
71%
1.5 mg
Phosphorus
48%
335 mg
Potassium
14%
649 mg
Sodium
0%
0 mg
Zinc
28%
2.7 mg
Other constituentsQuantity
Water1.8 g
Alcohol (ethanol)0 g
Caffeine0 mg
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
In a 100 gram amount, smooth peanut butter supplies 588 Calories and is composed of 50% fat, 25% protein, 20% carbohydrates (including 6% dietary fiber), and 2% water (table).
Peanut butter is a rich source (20% or more of the Daily Value, DV) of dietary fiber, vitamin Epantothenic acidniacin, and vitamin B6 (table, USDA National Nutrient Database).[24][25] Also high in content are the dietary minerals manganesemagnesiumphosphoruszinc, and copper (table).[24][25] Peanut butter is a moderate source (10–19% DV) of thiaminiron, and potassium (table).[24][25]
Both crunchy/chunky and smooth peanut butter are sources of saturated (primarily palmitic acid, 21% of total fat) and monounsaturated fats, mainly oleic acid as 47% of total fat, and polyunsaturated fat (28% of total fat), primarily as linoleic acid).[25]

Peanut allergy

For people with a peanut allergy, peanut butter can cause a variety of possible allergic reactions, including life-threatening anaphylaxis.[26] This potential effect has led to banning peanut butter, among other common foods, in some schools.[27][28]





















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Monday, June 4, 2018

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 i
Italian Dressing.








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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Sunday, May 27, 2018

Blueberry Muffins

Blueberry Muffins
Betty Crocker Pouch

Delicious, easy, fast, convenient Betty Crocker muffin mixes for morning breakfast that you just add water or milk to make and bake within minutes.


















Blueberry Muffins were made by ShirleyAnn Pearman
Photography by ShirleyAnn Pearman




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Triple Berry Muffins

Triple Berry Muffins
Betty Crocker Pouch

Delicious, easy, fast, convenient Betty Crocker muffin mixes for morning breakfast that you just add water or milk to make and bake within minutes.












Triple Berry Muffins were made by ShirleyAnn Pearman
Photography by ShirleyAnn Pearman




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Sunday, May 20, 2018

Royal Wedding Cake 2018


Royal Highnesses The Duke and Duchess of Sussex

Wedding Cake

Lemon Elderflower Cake à la the Royal Wedding

Voilet By Claire Ptak



 Royal Wedding


http://people.com/royals/royal-wedding-prince-harry-meghan-markle-wedding-cake-photo-lemon-elderflower/
https://twitter.com/RoyalFamily

Lemon Elderflower Cake à la the Royal Wedding

4 cups all-purpose flour
3 tsp. baking powder
½ tsp. salt
4 sticks unsalted butter, at room temperature
2 cups plus 1 Tbsp. sugar, divided
Zest of 2 lemons
8 large eggs
2 cups sour cream, at room temperature
6 Tbsp. lemon juice, divided
¼ cup elderflower liqueur (such as St. Germain)

Frosting:

8 sticks unsalted butter, at room temperature
4 (1 lb.) boxes confectioner’s sugar
4 tsp. vanilla extract
8 tbsp. whole milk
Green, yellow and pink gel food coloring

1. Make cake: Preheat oven to 350°. Mist two 9-inch round cake pans and two 6-inch round cake pans with cooking spray and line with parchment paper. In a medium bowl, whisk together flour, baking powder and salt. Using an electric mixer on medium speed, beat butter until soft. Gradually add 2 cups sugar and lemon zest and beat until light and fluffy, about 5 minutes, stopping once to scrape down sides and bottom of bowl. Add eggs one at a time, beating well before each addition. Stir in ¹/3 of flour mixture, then half of sour cream. Repeat, ending with last ⅓ of flour mixture. Stir in 4 tablespoons lemon juice.

2. Divide batter between pans, filling each pan about ½ way full. Bake until a toothpick inserted in center of cake comes out clean, 25 minutes. Cool in pans on wire rack for 5 minutes, then turn out cakes onto rack to cool completely.

3. In a small bowl, stir together remaining 1 tablespoon sugar, 2 tablespoons lemon juice and the elderflower liqueur until sugar has dissolved. Set aside.

4. Make frosting: Using an electric mixer on medium speed, beat butter until light and fluffy. Scrape down sides and bottom of bowl with a flexible spatula. Gradually add confectioner’s sugar. Add vanilla and whole milk and continue to beat until light and fluffy. Reserve 3/4 cup frosting and divide among three bowls. Dye each bowl of frosting green, yellow and pink with gel food coloring. Leave the rest of the frosting white.

5. Assemble cakes: Using a serrated knife, carefully slice all 4 cakes horizontally into 2 layers. Using a pastry brush, brush the elderflower and lemon mixture on the cut side of each cake layer. Place one 9-inch layer on a platter. Spread with a layer of buttercream and top with second 9 inch layer. Repeat with more buttercream and remaining 9-inch cake layers. Spread buttercream over top and sides of cake. Repeat entire procedure again with 6-inch cake layers.

6. To create the watercolor affect, place cakes on a revolving cake stand one at a time. Dollop 1 teaspoon of green, yellow and pink buttercream sporadically around the sides of cake. Use a dough scraper placed vertically on the side of the cake and blend the colors around the cake by keeping the scraper in place and rotating the cake stand. Stack 6-inch cake on top of 9-inch cake. Top with fresh flowers and serve.

Congratulations to Their Royal Highnesses The Duke and Duchess of Sussex









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