View allAll Photos Tagged seedless
Been experimenting with backlighting sliced fruit. This one which looks at first like an apple is in fact a grape.
Background: Altenew watercolor brush markers in Rubellite & Midnight Purple and Distress reinker in Seedless Preserves on a very wet piece of Arches coldpress extra white watercolor paper.
Focal Image: Stamped AlexSyberiaDesign's Life is Good bouquet onto the dried background twice. Watercolored with the above colors, plus Karin Brushmarker Pro in Sapphire Blue and Altenew watercolor brush marker in purple wine and ultraviolet. Details were added using a gold & white Sakura gel pen and a black waterproof identiPen.
a neighbour has a couple of vines of table grapes on a trellis in her yard and asked me if I would prune them as they were very wild. With an offer to take all of the grapes I wanted, how could I refuse. Not sure what variety they are but they are sweet and seedless....
Taken at The Regency, Laguna Woods, California,for my 100 Photos project. © 2012 All Rights Reserved.
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May your Monday be untroubled and sunlit, my Flickr friends! I appreciate your continuing support!
100 Photos - *Green #9
South African "Flame" seedless grapes
_FX67046ax
All Rights Reserved © 2021 Frederick Roll
Please do not use this image without prior permission
Have a great day...dear friends!! :-)
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INGREDIENTS:
1 pouch Betty Crocker® sugar cookie mix
Butter and egg called for on cookie mix pouch
3 tablespoons Gold Medal® all-purpose flour
3 tablespoons seedless raspberry, apricot or your favorite jam
3/4 cup powdered sugar
2 to 3 teaspoons milk
DIRECTIONS:
1. Make cookie dough as directed on package, adding flour; blend. Divide dough into thirds. Shape each third into 12-inch log. Place logs 3 inches apart on 2 ungreased cookie sheets.
2. Bake at 375°F for 15 to 18 minutes or until edges are light golden brown. Cool 5 minutes. Using handle of wooden spoon or finger, make depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill indentations on each roll with generous tablespoon jam. Cool; place on cooling rack. Cool completely.
3. Mix powdered sugar and just enough milk for drizzling consistency; blend. Drizzle icing over cooled logs. Cut each roll diagonally into 12 pieces.
"7 Days of Shooting" "Week #49 - Fruit or Vegetables” “Unusual PoV Tuesday"
View from within the bunch of red seedless grapes looking out, backlit, high key, flare.
Taken at The Regency, Laguna Woods, California. © 2013 All Rights Reserved.
My images are not to be used, copied, edited, or blogged without my explicit permission.
Please!! NO Glittery Awards or Large Graphics...Buddy Icons are OK. Thank You!
Have a grand Tuesday, my Flickr friends! Enjoy the weekend coming up!
Thanks so much for your many kind comments, faves, and invitations!
1 package Betty Crocker® 1-step white angel food cake mix
1 1/4 cups water
3 cups fresh or frozen unsweetened (thawed and drained) raspberries
3 tablespoons sugar
3 tablespoons seedless red raspberry jam, melted
1 container (8 ounces) frozen whipped topping, thawed (3 cups)
2 cups fresh or frozen (thawed and drained) blueberries
1. Move oven rack to middle position. Heat oven to 350°F.
2. Beat cake mix and 1 1/4 cups cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into 2 ungreased loaf pans, 9x5x3 inches, or 3 ungreased loaf pans, 8 1/2x4 1/2x2 1/2 inches.
3. Bake 9-inch pans 35 to 45 minutes, 8 1/2-inch pans 28 to 38 minutes, or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn each pan on its side on heatproof surface and let rest until completely cool. Run knife around edges; remove from pans.
4. Line each same loaf pan with plastic wrap, allowing wrap to extend over edges. Place raspberries, sugar and jam in food processor; cover and process, using 3 quick on-and-off motions, until coarsely chopped. Cut each loaf cake horizontally into 4 slices, using serrated or electric knife. Place 1 slice in bottom of each pan; spread 3 tablespoons of the raspberry mixture over each. Top with another slice cake. Repeat with remaining raspberry mixture and cake slices. Cover with plastic wrap and refrigerate at least 2 hours until chilled.
5. To remove loaves easily from pans, place serving plate upside down on top of pan; turn pan upside down onto plate. Remove pan and plastic wrap. Cut each loaf crosswise into 8 slices, using serrated or electric knife. Serve with whipped topping and blueberries.
High Altitude (3500-6500 ft) Prepare cake mix as directed in high altitude directions on package.
Find more recipes at www.bettycrocker.com.
©2010 João Paglione - All Rights Reserved
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Adjectives used thus far:
Crispy
Tasty
Cool
Delicous
Fresh
Yummi
Mouth-watering
Succulent
Tempting
Juicy
Sweet
Refreshing
Luscious
Wet
Slurpy
Crunchy
Ripe
What other adjectives can you think of to describe the wonderful feeling of biting into a watermelon??
Black corinth grapes - very sweet, tiny seedless grapes.
Eric says they are too small to eat (picky !), so I use them for making juice.
I arrived downstairs this morning to find the guys all sitting in front of the TV watching Bernd das Brot (Bernd the bread in English) on the KIKA TV channel.
I noticed that Wedgehead was wearing a new hat, so I asked him where he got it, only to find out that before Mireille left for a few days in Luxembourg with friends that she took the time to knit him it as he was complaining of a headcold on Friday morning.
Once we got the hat story out of the way I asked them all what they wanted to eat on their toast, as always Wage wanted "seedless" Rasperry jam (he says that the seeds are evil - and the evil is done in Dr Eviiiiiil style from Austin Powers in his version), Ox and Icebat only wanted butter, but Wedgehead produced his own little tub of Nutella much to the surprise of me and everyone else.
Oh well, time to head upstairs and make them all their toast, maybe one day I can expect breakfast in bed from them instead :)
STARS AND DANDELIONS
Deep in the blue sky,
like pebbles at the bottom of the sea,
lie the stars unseen in daylight
until night comes.
You can’t see them, but they are there.
Unseen things are still there.
The withered, seedless dandelions
hidden in the cracks of the roof tile
wait silently for spring,
their strong roots unseen.
You can’t see them, but they are there.
Unseen things are still there.
Misuzu Kaneko
When a bud opens, the seed falls to the ground and that is the beginning a new life. It doesn't get simpler than that.
INGREDIENTS:
2 Pillsbury® Ready to Bake!™ Big Deluxe Classics® refrigerated white chunk macadamia nut cookies (from 18-oz package)
1 cup strawberry ice cream
1 cup Cascadian Farm® frozen organic strawberries (from 10-oz bag), partially thawed
2 tablespoons seedless strawberry jam
2 egg whites (3 to 4 tablespoons)
1/4 cup granulated sugar
1/8 teaspoon vanilla
1 tablespoon chocolate-flavor syrup
2 Hershey's® Kisses® milk chocolates (do not unwrap)
DIRECTIONS:
1. Heat oven to 350°F. Place cookie dough rounds 2 inches apart on ungreased cookie sheet. Bake 14 to 18 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheet. Cool completely, about 15 minutes.
2. Place 1/2 cup ice cream on top of each cookie; place 4 to 5 inches apart on same cookie sheet. Cover loosely; freeze until hardened, at least 1 hour 30 minutes or until serving time. Meanwhile, in small bowl, mix strawberries and jam; refrigerate.
3. To serve, heat oven to 450°F. In small bowl, beat egg whites with electric mixer on high speed until foamy. Gradually beat in sugar until stiff peaks form. Beat in vanilla. Spread egg white mixture over ice cream on each cookie, covering ice cream and cookie edge completely.
4. Bake 4 to 6 minutes or just until meringue is lightly browned. Immediately remove from cookie sheet; place on individual dessert plates. Place strawberries from sauce on side of each dessert; spoon sauce over tops. Drizzle chocolate topping over each; place wrapped milk chocolate candy on each plate. Serve immediately.
You can download or view Macroscopic Solutions’ images in more detail by selecting any image and clicking the downward facing arrow in the lower-right corner of the image display screen.
Three individuals of Macroscopic Solutions, LLC captured the images in this database collaboratively.
Contact information:
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This is a flowerless, seedless plant.
It is not a moss plant; it's closer to ferns, than mosses. It reproduces using sperm, eggs, and spores, but not flowers nor cones.
Turnhhole Bend, Mammoth Cave Park, KY, USA.
Watermelon, a southern African native, is the fruit of a vine-like flowering plant.
The watermelon fruit is NOT in the genus Cucumis although it is considered an Watermelon.
Although red is the color of the flesh most of the time, watermelons with pink, yellow or white flesh are not uncommon.
=================================================================
2 halves of a vertically cut Water Melon
Citrullus lanatus
Family Cucurbitaceae
Roadside fruitstand, Hollywood, Florida, USA.
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When I'd looked at the online flyer before heading in to get groceries I made a list of things on special that I'd pick up. Seedless Watermelons 4.99 - I put 3 on the list. They were so tiny I decided against them... I'll wait, they'll get bigger and the price'll get better. We have other fruit in the house.
“Sometimes the best thing that you can do is not think, not wonder, not imagine,
not obsess. Just breath, and have faith that everything will work out for the best.”
I stopped in Walmart on my way to work this morning to buy the ingredients to make ambrosia.
I got to the register, and the cashier checking me out looks at my bag of seedless grapes and says to
me, “These look really good, may I have one?” Seriously.... does this happen to other people, or only to me?
I am thinking... “of course, help yourself to the food I am paying for, and by all means put your dirty hands
that have been handling people’s filthy money all morning, into my bag of grapes” .... but instead I smiled and said, “Sure, help yourself.”
And when I was done paying I pulled off a bunch of grapes and gave them to her. I guess that should have given me an indication
of what my day was going to be like. Who does that?!
Got to work, my last chance to set all the Black Friday stuff and as usual,
had no equipment to work with, my boss dropped a ton of work on me that was not part of my plan for the day, the graphics
supervisor dumped all the graphics for my department on me and told me there were no sign holders... and then the snow that I had said I would believe when I saw it, started
...and then I just decided... whatever... I’ll do what I can, and not worry about the rest.
So, it became a normal day.... me, asking for help and being told once again how needy I am and that there is no help for me, and no help until I cry,
having the crap scared out of me by someone sneaking up on me (and he gets me every time... at least once a day), shopping with my buddies, and at one point,
laying down on the floor in front of an oncoming fully loaded cart, only to have the guy pushing the cart lay down on the floor next to me and say,
“Let’s just wait for someone else to run us both over.” Lots of hugs and uncontrollable laughter. Because of the weather, the manager started answering
the phone”Hello, this is Kohls Call out hotline, how can I help you?” He told me the snow ruined everything because people were calling out...
and added.... “Bunch of babies! “ So, we were short handed today, on the last day to get ready for Black Friday because of the call outs... oh, and the one
cashier who quit... because she had to talk too much... and all that talking was affecting her singing voice. (yeah, I have that problem too!) haha!! Oh, and I think I accidentally
asked some man for his phone number... in front of his wife... he had been joking around the whole time, and I said something that just came out really, really wrong.... lol!!
I swear, the things the customers see and hear....they must really wonder about us. So one day of “rest” and then we’ll be slapped in the face with
Black Friday! Bring it on.... ready or not... we’re going to make the best of it.
Medium tree, buttressed growing to 30m in forest or 5-10m shrub in cultivation, new growth in bright pink. Found in subtropical rainforest and along moist, scrubby watercourses. Endemic to Australia.
Simple leaves, opposite; blade glossy, dark green above, paler below. Leaves are oval to lanceolate, rounded into base and drawn out to a blunt point at apex, 2-5 cm long.
Flowers are a creamish/white, four or five petals. Flowers November to December.
Fruit is a berry, pinkish/red, pear-shaped 9-12 mm in diameter. Ripe December to January.
Widely cultivated as a garden plant; hardy on coast and can be grown in full sun or partial shade. Superb tub plant. A very dense tree, usually narrow in habit, but can be pruned easily to shape.
Edible, the riberry fruits have a clove flavouring. The fruit can be used for making jam, and in tarts, meat sauce, and cakes. The whole fruit can be blended for use in icecream. Seedless varieties are favoured.
Can be propagated easily from either seeds or cuttings.
I find Flickr is showing the photo was taken on May 30, 2011 instead of showing that it was uploaded on that date. The shot was actually taken 24 April 2011. I have not been out photographing for over 3 weeks!
View large.
A clementine on can lids, on dark background. Part of a personal project published on foodfulife.com.
Oh sorry, it'll be awhile till it's ready
Bought some grapes at Costco today and they have to be the best grapes I've ever had. Very small, seedless and very sweet.
If you like this you might enjoy visiting my website at photosbysylvia.zenfolio.com/</a
18 August 2016.
Based upon a recipe in
Let’s Cook Spanish, a Family Cookbook: Vamos a Cocinar Español, Recetas Para Toda la Familia
— by Gabriela Llamas (Quarry, 2016)
*******************
INGREDIENTS
* 2 1/2 pounds tomatoes and their juices, seeded and chopped, plus diced tomatoes for garnish
* 1 small (3 1/2 ounces) seeded, chopped red bell pepper, plus diced red bell pepper for garnish
* 2/3 cup (about 3 ounces) peeled, chopped cucumber (seedless or seeded), plus diced cucumber for garnish
* 2 cloves garlic, minced
* 1 slice day-old bread (crusts removed), torn into small pieces, [plus small croutons for garnish, optional]
* 1 1/2 teaspoons kosher or sea salt, or more as needed
* 1 1/2 tablespoons Jimenez or other good-quality Spanish sherry vinegar, or more as needed
* Small pinch ground cumin
* 1/2 cup extra-virgin olive oil, preferably picual olive oil, plus more for optional drizzling
DIRECTIONS
▶ Combine the chopped tomatoes, red bell pepper, cucumber, garlic and bread, if using, in an earthenware or glass bowl. Add the salt, vinegar and cumin, if using, tossing to coat. Cover and refrigerate for at least a few hours and preferably overnight.
▶ To make the soup the traditional way, mash all the ingredients in the bowl. Place a fine-mesh strainer over a separate bowl, then, working in batches, use a flexible spatula to push the mashed mixture, including its liquid, through the strainer. After you have extracted as much moisture as possible from the solids, discard them.
▶ Or place the marinated vegetables and their liquid in a high-powered blender and puree on the highest speed for about 1 1/2 minutes, then strain through a fine-mesh strainer. Discard the solids.
▶ Stir the oil into the strained gazpacho. Taste; add salt and/or vinegar, as needed. Transfer to an airtight container; refrigerate until ready to use.
▶ Serve chilled, with garnishes on the side -- diced tomato, cucumbers, onions, and red and green peppers. Drizzle with a little oil.
*******************
As quoted in Washington Post.
14 August 2016.
****************
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▶ For a larger image, type 'L' (without the quotation marks).
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---> Lens: Olympus M.14-42mm F3.5-5.6 II R
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---> Shutter speed: 1/15
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ODC2 - Sweet and Stripes
20/11/12 and 21/11/12
A towfer, YAY, feels good to almost being able to catch up.lol Not much to say about this. a bowl of grapes on my kitchen table.
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Dark Chocolate merlot cupcakes, filled with seedless blackberry jam and blackberry merlot ganache, topped with blackberry merlot buttercream
Shot for Macro Mondays "Halloween" theme. Carved from Red Seedless grapes. lit from below by LED motion lights. background is a green beaded placematt. Light on back is from 2 LED flashlights.
March 2nd 2007 made Explore #233.
These little cuppies are the same recipe as used for Missy's birthday cupcake... vanilla orange nutmeg loaded with orange Triple Sec. Cinnamon is more traditional in the brioche-type King Cakes, but one of my friends is allergic to cinnamon so for most recipes I've gotten into the habit of substituting nutmeg for it. It's still quite tasty. The blackberries didn't quite make it to the filling. >.> Instead I mixed up some seedless raspberry preserve with more orange Triple Sec, filled them up, popped the tops back on, and frosted with cream cheese icing. Technically silver isn't one of the Mardi Gras colors but I like the silver papers and dragees with the purple, gold, and green. I was very happy to find a harlequin-diamond-type patterned paper in my supply (harlequin diamonds always make me think of Mardi Gras) to photograph them with.
Sugar-apple is the fruit of Annona squamosa, the most widely grown species of Annona and a native of the tropical Americas and West Indies, and is called the Custard Apple (mainly Annona reticulata) in the Philippines.The fruit is round to conical, 5–10 cm (2.0–3.9 in) in diameter and 6–10 cm (2.4–3.9 in) long, and weighing 100–240 g (3.5–8.5 oz), with a thick rind composed of knobby segments. The color is typically pale green to blue-green, with a deep pink blush in certain varieties, and typically has a bloom. It is unique among Annona fruits in being segmented, and the segments tend to separate when ripe, exposing the interior.
The flesh is fragrant and sweet, creamy white to light yellow, and resembles and tastes like custard. It is found adhering to 13–16 mm (0.51–0.63 in) long seeds to form individual segments arranged in a single layer around the conical core. It is soft, slightly grainy, and slippery. The hard, shiny seeds may number 20-38 or more per fruit, and have a brown to black coat, although varieties exist that are almost seedless.
There are also new varieties being developed in Taiwan. The atemoya or "pineapple sugar-apple", a hybrid between the Sugar Apple and the Cherimoya, is popular in Taiwan, although it was first developed in the USA in 1908. The fruit is similar in sweetness to the sugar apple but has a very different taste. Like the name suggests, it tastes like pineapple. The arrangement of seeds is in spaced rows, with the fruit's flesh filling most of the fruit and making grooves for the seeds, instead of the flesh only occurring around the seeds.
-Wikipedia-
The blackberry is a widespread and well known shrub; a bramble fruit (Genus Rubus, Family Rosaceae) growing to 3 m (10 ft) and producing a soft-bodied fruit popular for use in desserts, jams, seedless jellies and sometimes wine. Several Rubus species are called blackberry and since the species easily hybridize, there are many cultivars with more than one species in their ancestry.
ok.....who wants the pie .....who wants the jam?
INGREDIENTS:
1 box devil's food cake mix with pudding
Water, vegetable oil and eggs called for on cake mix box
2/3 cup seedless raspberry jam
1 cup fresh or frozen (thawed) raspberries
1 container (12 oz) fluffy white whipped ready-to-spread frosting
60 fresh raspberries (from three 6-oz containers)
DIRECTIONS:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 60 mini muffin cups.
2. Make cake mix as directed on box, using water, oil and eggs. Fill muffin cups 3/4 full (about 1 heaping tablespoon each).
3. Bake 10 to 15 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 15 minutes.
4. By slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in mini cake to make opening large enough).
5. Spoon jam into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
6. In blender, place 1 cup raspberries. Cover; pulse 20 seconds or until pureed. Press puree through small strainer to remove seeds. Pour 1/4 cup raspberry puree into medium bowl; stir in frosting until well mixed. Frost cupcakes. Garnish each with 1 raspberry.
Experts at University of Connecticut have developed seedless varieties to address evidence that this plant is an invasive species. I don't think our bushes are of this new variety as we do see a very few bright red berries. But I don't see seedlings growing where birds would leave them. This is not at all like viburnum or or poison ivy !
1 November 2018
Indiana
I love this cheesecake, have made it many times!! (The recipe is adapted from allrecipes.com)
INGREDIENTS
* 2 cup crushed oreo cookies
* 1 tablespoon sugar
* 1/4 cup (60g) butter, melted
* 6 tbsp seedless raspberry jam
* 2 cups (350g) white chocolate chips
* 1/2 cup half-and-half cream
* 3 (8 ounce, 200g) packages cream cheese, softened
* 1/2 cup sugar
* 3 eggs
* 1 teaspoon vanilla extract
DIRECTIONS
1. In a medium bowl, mix together cookie crumbs, 1 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan or in the microwave, heat up the raspberry jam
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry jam over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry jam over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan.
When you bake the cheesecake follow the instructions on this link for a smooth, non-cracked cheesecake!
allrecipes.com/HowTo/Baking-Cheesecake-Step-by-Step/Detai...