Wednesday, October 17, 2018

Cherry Walnut Cookies

CHERRY WALNUT COOKIES

Cherry Walnut Cookies 

Cherry Walnut Cookies
Cherry Walnut Cookies
 Red Cherries
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.        Fo
ld 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

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Prunus avium, sweet cherry, also called wild cherry

Prunus cerasus
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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Thursday, October 11, 2018

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

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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 flowersfruitsstemsleavesroots, 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 fruitsnuts, 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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Tuesday, October 9, 2018

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


Scone
Scones cream jam.jpg
Scones with jam and clotted cream as commonly eaten in a cream tea
TypeCake or quick bread
Place of originIrelandEnglandScotland
Main ingredientsWheatbarley, or oatmeal
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 bakeriesgrocery 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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Griddle Johnny Bread

GRIDDLE JOHNNY BREAD

Griddle Johnny Bread

Griddle Johnny Bread

Griddle Johnny Bread

Griddle Johnny Bread
Ingredients
1 cup flour
1½  teaspoons baking powder
2 tablespoons sugar
¼ cup of melted butter
1 egg
¼ cup of milk

Method
  1. Combine all dry ingredients together.
  2. Make a well.
  3. Add butter, egg and gradually add milk as you blend.
  4. Lightly flour and knead on a bread board or counter.
  5. Roll out to about ¼ to ½ inch thick.
  6. Grease griddle pan.
  7. Place dough on griddle pan.
  8. Brown and cook accordingly on both sides.  (Optional:  it can be done in a frying pan or in the oven as well)




Griddle Johnny Bread was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
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Here is my Paypal Me Link if you would like to contribute any amount to help me. http://paypal.me/shirleyannpearman Thank You.


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

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