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Recipes: Baking And Cooking By ShirleyAnn Pearman |

Niches: Food And Beverages | Kitchen And Dining | Health And Nutrition | Baking And Cooking |

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Light Whole Wheat Bread

LIGHT WHOLE WHEAT BREAD

Light Whole Wheat Bread

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Recipe at: http://bit.ly/2NP61wf

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Posted by Shirley-Ann Pearman on Thursday, October 18, 2018

Pumpkin Pancakes Breakfast

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Pumpkin Pancakes Breakfast

Ingredients

1 1/4 cups Aunt Jemima Original Pancake Mix or (1 1/4 cups All-Purpose Flour + 2 teaspoons baking powder)

1/4 cup butter or margarine

3/4 cup milk

1/4 cup mashed pumpkin

1 egg

Method

Preheat skillet over medium heat or electric griddle to 375 degrees. Skillet is ready when drops of water sizzle, then disappear almost immediately. Lightly grease skillet or griddle.

Pour mix into bowl. Add butter, egg, pumpkin and milk. Stir with whisk until large lumps disappear. Let stand 1 to 2 minutes to thicken.

Pour slightly less than 1/4 cup batter for each pancake onto skillet. Turn when pancakes bubble and bottoms are golden brown. Serve warm to syrup of your liking like Maple Syrup.

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Muffins Made With Raisin Bran Cereal

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RAISIN BRAN MUFFINS

PHOTO ALBUM

Raisin Bran Muffins

R E C I P E

Raisin Bran Muffins

Ingredients

¾ cup flour

¼ cup raisin bran cereal (crushed very fine with
rolling pin)

¼ teaspoon salt

2 teaspoons baking powder

2 – 4 tablespoons sugar (depending on how sweet you
prefer your muffins)

¼ cup melted butter

1 egg (beaten)

¼ cup sour cream

¼ cup water

1 teaspoon vanilla

Method

1. Preheat oven to 350°.

2. Grease or line muffin pans.

3. Sift and combine together flour, crushed bran cereal, baking powder, salt and sugar.

4. Make a well look effect in the center of flour mixture.

5. Add melted butter, beaten egg, sour cream, water and vanilla.

6. Fold in until well blended.

7. Spoon into muffin cups about ¼ cup of mixture.

8. Bake in preheated oven of 350° for approximately 20 to 30 minutes until golden brown
and baked.

9. Cool on cooling rack for 5 minutes and serve warm with butters, jams, etc.

Raisin Bran Muffins was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Kellogg’s Raisin Bran® Cereal

The classic, tasty balance of crispy whole wheat flakes and delicious raisins always makes a great start to a heart healthy day.

The classic, delicious balance of crispy, wheat bran flakes with delectably sweet raisins never ceases to make morning amazing. Plus, it’s a good source of potassium.

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Bran

From Wikipedia, the free encyclopedia

Bran, also known as miller’s bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains.

Bran is present in and may be in any cereal grain, including rice, corn (maize), wheat, oats, barley, rye and millet. Bran is not the same as chaff, which is a coarser scaly material surrounding the grain but not forming part of the grain itself.

Composition

Bran is particularly rich in dietary fiber and essential fatty acids and contains significant quantities of starch, protein, vitamins, and dietary minerals. It is also a source of phytic acid, an antinutrient that prevents nutrient absorption.

The high oil content of bran makes it subject to rancidification, one of the reasons that it is often separated from the grain before storage or further processing. Bran is often heat-treated to increase its longevity.

Nutrients (%)	Wheat	Rye	Oat	Rice	Barley
Carbohydrates without starch	45–50	50–70	16–34	18–23	70–80
Starch	13–18	12–15	18–45	18–30	8–11
Proteins	15–18	8–9	13–20	15–18	11–15
Fats	4–5	4–5	6–11	18–23	1–2

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Cabbage And Rice Dinner

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C A B B A G E A N D R I C E D I N N E R

Cabbage And Rice Dinner

Ingredients

1 cup (cooked rice)

1 small onion (chopped)

1 cup cabbage slaw (cole slaw)

Small slivers of green, red and yellow pepper

Seasonings

Method

Cook rice according to instructions on the package. Sautee in butter onions, green, red, and yellow peppers until tender. Add cabbage slaw and cook until cabbage slaw is tender. Add to rice and toss slightly with seasonings of liking.

Serve as a hot side dish or as a rice salad.

Optional: Poultry, fish or meat can be added in too if you like.

Optional: For flavor or colour add a little ground curry or tumeric either in water as rice is cooking or in the cabbage as it is sauteed cooking.

Cabbage And Rice Dinner

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All Meals prepared, cooked and plated by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

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Cabbage

Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, B. oleracea var. oleracea, and belongs to the “cole crops“, meaning it is closely related to broccoli and cauliflower (var. botrytis); Brussels sprouts (var. gemmifera); and savoy cabbage (var. sabauda). Brassica rapa is commonly named Chinese, celery or napa cabbage and has many of the same uses. Cabbage is high in nutritional value.

Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple or white. Smooth-leafed, firm-headed green cabbages are the most common. Smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colors are rarer. It is a multi-layered vegetable. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. As of 2012, the heaviest cabbage was 62.71 kilograms (138.25 lb).

Cabbage was most likely domesticated somewhere in Europe before 1000 BC, although savoys were not developed until the 16th century AD. By the Middle Ages, cabbage had become a prominent part of European cuisine. Cabbage heads are generally picked during the first year of the plant’s life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination. Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases.

Cabbages are prepared many different ways for eating; they can be pickled, fermented (for dishes such as sauerkraut), steamed, stewed, sautéed, braised, or eaten raw. Cabbage is a good source of vitamin K, vitamin C and dietary fiber. The Food and Agriculture Organization of the United Nations (FAO) reported that world production of cabbage and other brassicas for 2014 was 71.8 million metric tonnes, with China accounting for 47% of the world total.

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Old Fashioned Coleslaw Salad Kit

Our Old Fashioned Coleslaw tastes like Grandma’s. Enjoy the fresh and delicate texture of finely shredded green cabbage and carrots just like they’ve been prepared for generations.

What’s inside:Green Cabbage, Carrots.

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Peach Yogurt Cake

PEACH YOGURT CAKE

RECIPE

Yogurt Peach Cake Recipe

This original recipe calls for sour cream but yogurt was used instead of the sour cream. They have a similar capacity of activity of consistency. The yogurt brand used here was LaYogurt Original Low Fat “Probiotic” Peach Yogurt.