Saturday, April 5, 2014

Cod Fish And Banana Breakfast





Tuesday, January 21, 2014

Saturday, July 6, 2013

Ambrosia

Margie’s Ambrosia

Ingredients

1 cup mandarin oranges (drained)
1 cup pineapple chunks (drained)
1 coconut (shredded)
1 cup miniature marshmallows
1 cup walnuts (chopped)
1 cup sour cream

Method

Combine all ingredients except sour cream.  Add sour cream like adding mayonnaise to potato salad.

Chill until ready to serve.

Serves 4


*  *  * *

Orange Ambrosia

Ingredients

4 Bermuda oranges (peeled and sliced)
2 bananas sliced (optional)
1-2 cups coconut (grated)
4 tbs sugar

Method

In a glass bowl place a layer of sliced oranges and bananas.  Sprinkle with grated coconut.  Repeat with another layer of orange slices, bananas, coconut and sugar.  Repeat this process until all the fruit has been used up.

Cover and chill.

Serves 4



Wednesday, April 17, 2013

Ginger Bread


Ginger Bread
Ingredients
1½ cups flour
¼ teaspoon baking soda
1½ teaspoon ginger
1½ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon salt
2 eggs
½ cup sour milk
½ cup molasses
½ cup shortening
½ cup sugar
¼ cup raisins

Method

1.                  Heat oven to 350°.  Grease and flour an 8” square pan.
2.                  In a large bowl mix flour with baking soda, raisins and spices; set aside.
3.                  In a blender mix all other ingredients until smooth.
4.                  Add to ingredients in large bowl and mix well.
5.                  Pour into prepared pan and bake for 30 minutes.

Ginger Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from The Bermuda Cook Book by Cecille C. Snaith-Simmons, the chapter on “Cakes, Sweet Bread and Desserts”, page 76. 

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Wednesday, March 27, 2013

Codfish Cakes and Hot Cross Buns





Hot Cross Buns

Ingredients

3½ cups flour

½ cup sugar

3 tablespoons melted butter

½ teaspoon salt

1 cup milk (scalded)

1 yeast cake softened in ¼ cup warm milk

1 egg (beaten)

1 teaspoon cinnamon

½ teaspoon allspice

¾ cup raisins



Method



1.                  Pour scalded milk into a bowl.

2.                  Add sugar, salt and melted butter.

3.                  Cool to luke warm.

4.                  Stir in softened yeast and the well beaten egg.

5.                  In a large bowl sift flour, cinnamon, and allspice. 

6.                  Add raisins and liquid.

7.                  Mix well then cover and let rise in a warm place until double in bulk.

8.                  Punch down and knead on a lightly floured board for a short time.

9.                  Shape into large biscuits, and place on a well greased baking pan.

10.              Allow to rise again.

11.              Brush tops of buns with slightly beaten egg white.

12.              Bake at 375°F for 20 minutes.  Yields 18 buns.



Hot Cross Buns was made and prepared by Shirley-Ann Pearman



Photography by Shirley-Ann Pearman



Recipe was taken from The Bermuda Cook Book by Cecille C. Snaith-Simmons, the chapter on “It’s Easter”, page 14. 






Cod Fish Cakes

Ingredients

1 lb cooked cod fish flaked

3 cups mashed potato

1 egg

½ teaspoon pepper

1 teaspoon seasoning salt

¼ teaspoon thyme leaves

2 tablespoons chopped parsley

1 small onion chopped or grated

Cooking oil

Flour



Method

1.                  Beat egg in a bowl.

2.                  Add flaked codfish and mashed potato.

3.                  Mix well.

4.                  Add salt, pepper, thyme, onion and parsley.  Mix well.

5.                  Form mixture into patties.

6.                  Dust with flour and fry until golden brown.



Cod Fish Cakes go well with baked beans, lettuce and tomato.

Cod Fish Cakes was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from The Bermuda Cook Book by Cecille C. Snaith-Simmons, the chapter on “It’s Easter”, page 14. 





Wednesday, July 11, 2012

Sour Cream Cake


Sour Cream Cake
Ingredients
½ lb. butter
3 cups sugar
3 cups flour
8 oz. sour cream
7 eggs
¼ teaspoon baking powder
2½ teaspoon vanilla extract
¼ teaspoon salt

Method
1.                  Heat oven to 375°.
2.                  Place all ingredients in a bowl and blend until smooth.
3.                  Pour into a greased and floured pan about 13” x 9”.
4.                  Bake at 375° for 45 minutes.  Reduce temperature to 350° and bake for about 1 hour.

Sour Cream Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from The Bermuda Cook Book by Cecille C. Snaith-Simmons, the chapter on “Cakes, Sweet Bread and Desserts”, page 74.