Light Whole Wheat Bread

LIGHT WHOLE WHEAT BREAD

Light Whole Wheat Bread

Light Whole Wheat Bread

Light Whole Wheat Bread

Whole Wheat Bread (Light)

Ingredients

3 cups All-PurposeFlour

1¼ cups WholeWheat All-Purpose Flour

¾ cups sugar

1 yeast package

¼ cup warm water (for yeast)

salt

1 tablespoon butter

1 tablespoon vegetable shortening

1 slightly beaten egg (optional)

½ cup warm water

½ cup warm milk

Method

1.          Blend flours, sugar, and salt together.

2.          Add butter and vegetable shortening to dry ingredients; cut the butter and vegetable shortening into the flour mixture.

3.          Warm water for yeast, then add yeast and cover to rise for approximately 5 minutes.

4.          Warm milk.

5.          Warm water.

6.          Add all liquids and egg (optional) to the dry ingredients, until it all blends together.

7.          Take out of the bowl, place on a floured board and knead for approximately 10 minutes. (If dough appears to be wet continue kneading adding flour as you go to desired consistency)

8.          Cover and leave it to rise for approximately 1 – 2 hours.

9.          When risen punch down and loaf out into desired pans.

10.       Cover and leave to rise again for approximately 1 hour.

11.       Bake in a 450° and until golden brown; tap top for hollow sound to ensure bread is baked completely.

12.       Remove from oven and place on cooling rack to cool, brush with butter on top of bread.

13.       Remove from pans and cool completing before bagging.

Whole Wheat Flour (Light) was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

For all photos on Whole Wheat Flour (Light), please click on the photos to this post here at Facebook.

If you decide to use a mixer such as the KitchenAid mixer, the directions and instructions are the same, just use the mixer speed to knead for the 10 minutes.

 

Bread

From Wikipedia, the free encyclopedia

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For other uses, see Bread (disambiguation).

Bread

Various leavened breads
Main ingredients	Flour, water
Cookbook: Bread    Media: Bread

Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been a prominent food in large parts of the world and is one of the oldest man-made foods, having been of significant importance since the dawn of agriculture.

Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Commercial bread commonly contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of manufacturing.

Bread plays essential roles in religious rituals and secular culture.

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Cherry Walnut Cookies

CHERRY WALNUT COOKIES

Cherry Walnut Cookies 

Cherry Walnut Cookies

Cherry Walnut Cookies

Ingredients

1/4 cup butter
1/4 cup vegetable shortening
1/2 cup sugar
1 egg
1 teaspoon almond extract
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups all purpose flour
2 tablespoons chopped candied cherries
2 tablespoons chopped walnuts

Method

1.        Preheat oven to 350 degrees.
2.        Grease cookie sheets.
3.        Cream together butter, vegetable shortening and sugar.
4.        Add egg and almond extract.
5.        Combine together all dry ingredients, flour, salt and baking powder.
6.        Add and blend into cream mixture.
7.        Fold in chopped cherries and walnuts.
8.        Refrigerate for approximately 1 hour.
9.        Slightly flour bread board or counter and rolling pin.   

           Place cookie dough and roll out to approximately 1/4 inch thick.   

           Cut out with 3 inch round cookie cutter or to shape of choice.   

           Move to greased cookie sheets and set approximately 2 inches apart.
10.      Bake 350° for 12 to 15 minutes.
11.      Place on cooling rack to cool.
12       Store in airtight cookie jars.
13.      Makes 24 cookies.

 

Cherry Walnut Cookies were made by ShirleyAnn Pearman
Photography by ShirleyAnn Pearman

For all photos on Cherry Walnut Cookies, please click on the photos to this post here at Facebook.

Cherry

From Wikipedia, the free encyclopedia

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This article is about the fruit. For other uses, see Cherry (disambiguation).

For the species called "wild cherry" in the British Isles, see Prunus avium. For other uses, see Wild cherry.

"Cherry tree" redirects here. For other uses of "Cherry tree" or "Cherrytree", see Cherry tree (disambiguation).

Prunus avium, sweet cherry, also called wild cherry

Prunus cerasus

A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit).

The cherry fruits of commerce usually are obtained from cultivars of a limited number of species such as the sweet cherry (Prunus avium) and the sour cherry (Prunus cerasus). The name 'cherry' also refers to the cherry tree and its wood, and is sometimes applied to almonds and visually similar flowering trees in the genus Prunus, as in "ornamental cherry" or "cherry blossom". Wild cherry may refer to any of the cherry species growing outside cultivation, although Prunus avium is often referred to specifically by the name "wild cherry" in the British Isles.

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Cookies

COOKIES

Welcome to today's blog post.  

I am herewith featuring a Recipe from Bermuda's Best Recipes CookBook.  The Recipe came from the Fourteenth Edition (May 1991) the chapter of "Small Cakes - Nut And Date Squares, etc.   The recipe is by Mrs. G.C. Hutchings. 

The recipe called for using a wooden spoon, which was quite a challenge in using as I had not used mixing with a wooden spoon in a number of years.  However, it was good arm exercise.  All in all I enjoyed working with the wooden spoon and making the cookies.   The recipe is very good recipe and can be used in many variations to work with.  For example adding fruit, vegetables, raisins, nuts etc.  However, this time I decided to stick straight to the recipe and keep it plain.   I hope you will enjoy this blog post.  The recipe is located just under these photos as you scroll down the blog post.

Cookies

Cookies

Cookies

Cookies

Cookies

Ingredients

½ lb butter

1 cup sugar

2 eggs

1 level teaspoon baking powder

1 tablespoon water

1 small teaspoon flavoring (vanilla and lemon)

Flour enough to make a dough (2 cups)

Method

Cream butter and sugar thoroughly together with wooden spoon.  Beat eggs until light and add to creamed mixture.  Beat well and add water and extract.  Then add flour and baking powder enough to handle.  Roll out on a floured board, cut with cookie cutter and bake in a quick oven for 10 minutes or more.

Bermuda’s Best Recipes (Fourteenth Edition)

Recipe by Mrs. G.C. Hutchings

Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

For all photos on Cookies please click on the photos to this post here at Facebook.

 

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Boiled Vegetables For Dinner

BOILED VEGETABLES FOR DINNER

Boiled Vegetables For Dinner

Boiled Vegetables For Dinner

Boiled Vegetables For Dinner

Boiled dinner speaks for itself and self explanatory here as a pot of water which includes celery, onions, carrots, pumpkin and potatoes boiled until tender.  Served with baked chicken and broccoli.

Boiled Vegetables For Dinner

Ingredients

2 - 3 stalks celery
1 large onion
2 carrots
1/4 lb pumpkin (small piece of pumpkin to make 3 - 4 pieces)
3 - 4 medium potatoes
Water enough to cover all vegetables.

Method

Cut vegetables accordingly and place in a pot of water.  Set on stove top at medium temperature and cook until tender about one hour.

Boiled Vegetables For Dinner was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

For all photos on Boiled Vegetables For Dinner, please click on the photos to this post here at Facebook.

Vegetable

From Wikipedia, the free encyclopedia

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"Veggie" and "Veg" redirect here. For the diet that abstains from animal products and consists mostly of plants, see Veganism. For a vegetarian diet, see Vegetarianism. For other uses of "vegetable", see Vegetable (disambiguation). For other uses of "veggie", see Veggie (disambiguation). For other uses of "veg", see VEG.

Vegetables in a market in the Philippines

Vegetables are parts of plants that are consumed by humans as food as part of a meal. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. The alternate definition of the term vegetable is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, nuts, and cereal grains, but include fruits from others such as tomatoes and courgettes and seeds such as pulses.

Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants which grew locally would have been cultivated, but as time went on, trade brought exotic crops from elsewhere to add to domestic types. Nowadays, most vegetables are grown all over the world as climate permits, and crops may be cultivated in protected environments in less suitable locations. China is the largest producer of vegetables and global trade in agricultural products allows consumers to purchase vegetables grown in faraway countries. The scale of production varies from subsistence farmers supplying the needs of their family for food, to agribusinesses with vast acreages of single-product crops. Depending on the type of vegetable concerned, harvesting the crop is followed by grading, storing, processing, and marketing.

Vegetables can be eaten either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates, but high in vitamins, minerals and dietary fiber. Many nutritionists encourage people to consume plenty of fruit and vegetables, five or more portions a day often being recommended.

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Sour Cream Scones

SOUR CREAM SCONES

Sour Cream Scones By ShirleyAnn Pearman

Sour Cream Scones By ShirleyAnn Pearman

Sour Cream Scones By ShirleyAnn Pearman

Sour Cream Scones

Ingredients

1 cups flour

1 teaspoons baking powder

1 tablespoon sugar

¼  teaspoon salt

2 tablespoons butter

1 eggs, well beaten

¼  cup sour cream

Method

1. Preheat the oven to 425°.
2. Lightly butter a cookie sheet.
3. Mix the flour, baking powder, sugar, and salt in a large bowl.
4. Work the butter in with your fingers or a pastry blender until the mixture resembles coarse meal.
5. Add the eggs and sour cream and stir until blended.
6. Turn out onto a lightly floured board and knead for about a minute.
7. Pat or roll the dough about ¾ inch thick and cut into wedges.  Place on the cookie sheet and bake for about 15 minutes.

Sour Cream Scones were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

For all photos on Sour Cream Scones, please click on the photos to this post here at Facebook.

Scone

From Wikipedia, the free encyclopedia

Scone

Scones with jam and clotted cream as commonly eaten in a cream tea
Type	Cake or quick bread
Place of origin	Ireland, England, Scotland
Main ingredients	Wheat, barley, or oatmeal
Cookbook: Scone    Media: Scone

A scone is a baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash.^[1] The scone is a basic component of the cream tea or Devonshire tea. It differs from teacakes and other types of sweets that are made with yeast.

History

The original scone was round and flat, usually as large as a medium-sized plate. It was made and baked on a griddle (or girdle, in Scots), then cut into triangular sections for serving. Today, many would call the large round cake a bannock, and call the triangles scones. In Scotland, the words are often used interchangeably.^[12]

When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today.^[13] Modern scones are widely available in British bakeries, grocery stores, and supermarkets. A 2005 market report estimated the UK scone market to be worth £64m, showing a 9% increase over the previous five years. The increase is partly due to an increasing consumer preference for impulse and convenience foods.^[14]

Scones sold commercially are usually round, although some brands are hexagonal as this shape may be tessellated for space efficiency. When prepared at home, they may take various shapes including triangles, rounds and squares.^[15] Baking scones at home is often closely tied to heritage baking. They tend to be made using family recipes rather than recipe books, since it is often a family member who holds the "best" and most-treasured recipe.^[16]

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