Ingredients
* 1 cup Granulated Sugar
* 1 large Egg
* 3/4 cup Milk
* 1 tsp Vanilla Extract
* 1 tsp Angostura Bitters
* 1/2 cup Butter, softened
* 3 cups All-purpose Flour
* 3 tsp Baking Powder
* 1/2 cup Mixed Peel
* 1 cup Raisins
* 1/2 cup Maraschino Cherries
* 1/2 cup Currants
* 1 fresh coconut, grated or 12 ounces grated coconut
Directions
1. Pre-heat the oven to 350-F degrees and lightly oil a 9-inch by 5-inch bread pan. In a mixing bowl, blend together the grated coconut, sugar, egg, and milk.
2. Add the vanilla, bitters, and butter; cream the mixture until thoroughly blended. Sift together the flour and the baking powder; add to the coconut-egg mixture.
3. Add the mixed peel, raisins, maraschino cherries, and currants to the mix. Stir well with a wooden spoon to blend the fruits through the dough-like batter.
4. Pour the dough into the prepared bread pan and bake for 50 to 60 minutes. Let cool for several minutes before turning the sweet bread out onto a rack to cool completely.
Monday, June 22, 2009
Sugar Cookies
Ingredients
* 1 cup sugar
* 1 egg
* 1 tbsp milk
* 1 1/2 cup flour
* 1 tbsp vanilla
* 1 tsp cinnamon
* 1/2 tsp salt
* 1 tsp baking powder
* 1/4 lb butter
Directions
1. Preheat oven to 350F. In a mixing bowl, combine, butter, sugar, and egg.
2. Mix until smooth. Add remaining ingredients and mix well.
3. Drop tablespoons onto cookie sheet about 2 inches apart. Bake at 375F for 8-10 minutes.
4. Serve when cookies have cooled.
* 1 cup sugar
* 1 egg
* 1 tbsp milk
* 1 1/2 cup flour
* 1 tbsp vanilla
* 1 tsp cinnamon
* 1/2 tsp salt
* 1 tsp baking powder
* 1/4 lb butter
Directions
1. Preheat oven to 350F. In a mixing bowl, combine, butter, sugar, and egg.
2. Mix until smooth. Add remaining ingredients and mix well.
3. Drop tablespoons onto cookie sheet about 2 inches apart. Bake at 375F for 8-10 minutes.
4. Serve when cookies have cooled.
Stew Beef
Ingredients
* 2 lb Cubed beef
* 2 medium potatoes (chopped)
* 2 tbsp Oil
* 4 tbsp Sugar
* 2 large onions, sliced
* 1 tbsp Worcestershire sauce 2 tablespoon soy sauce
* 2 bay leaves
* 2 cloves garlic
* 3 scallions
* 1 tbsp Basil or thyme
* Black and hot pepper to taste
Directions
1. Season meat with soy, Worcestershire sauce, and black pepper. Marinate for 3 hours or overnight in a mixing bowls.
2. Heat oil and add sugar in a large pot. Allow to burn until dark brown and looks like a caramel coating.
3. Add remaining ingredients except potatoes and cook for 20-30 minutes.
4. Add potatoes and cook until tender.
* 2 lb Cubed beef
* 2 medium potatoes (chopped)
* 2 tbsp Oil
* 4 tbsp Sugar
* 2 large onions, sliced
* 1 tbsp Worcestershire sauce 2 tablespoon soy sauce
* 2 bay leaves
* 2 cloves garlic
* 3 scallions
* 1 tbsp Basil or thyme
* Black and hot pepper to taste
Directions
1. Season meat with soy, Worcestershire sauce, and black pepper. Marinate for 3 hours or overnight in a mixing bowls.
2. Heat oil and add sugar in a large pot. Allow to burn until dark brown and looks like a caramel coating.
3. Add remaining ingredients except potatoes and cook for 20-30 minutes.
4. Add potatoes and cook until tender.
Pig Foot Souse
Ingredients
* 4 lb pig's feet (pork stew meat can be used as a substitute)
* 4 cloves garlic minced
* 1 onion thinly sliced
* 1 Congo or Habanero pepper chopped (Seeds and stem removed)
* 1 1/2 cups fresh squeezed lime juice
* 3 to 4 cups water
* 1 tsp salt
* 2 cucumbers peeled and chopped
* 1/2 tsp freshly ground black pepper
* watercress, for garnish
Directions
1. Place the cut up meat in a large pot, cover with salted water, and cook over medium heat until the meat is tender (about 2 hours). Remove the meat from the water, rinse in cold water, and drain.
2. In a large bowl combine the cooked meat, garlic, onion, pepper, lime juice, water, salt, cucumbers, and ground pepper.
3. Marinate for at least 6 hours. Serve cold.
* 4 lb pig's feet (pork stew meat can be used as a substitute)
* 4 cloves garlic minced
* 1 onion thinly sliced
* 1 Congo or Habanero pepper chopped (Seeds and stem removed)
* 1 1/2 cups fresh squeezed lime juice
* 3 to 4 cups water
* 1 tsp salt
* 2 cucumbers peeled and chopped
* 1/2 tsp freshly ground black pepper
* watercress, for garnish
Directions
1. Place the cut up meat in a large pot, cover with salted water, and cook over medium heat until the meat is tender (about 2 hours). Remove the meat from the water, rinse in cold water, and drain.
2. In a large bowl combine the cooked meat, garlic, onion, pepper, lime juice, water, salt, cucumbers, and ground pepper.
3. Marinate for at least 6 hours. Serve cold.
Sorrel Drink
Ingredients
* 3 - 4 lbs fresh sorrel
* 1 gallon water
* 2 lbs sugar
* 1 tbsp Angostura Bitters
Directions
1. Discard the sorrel seeds. Rinse the sorrel and place in a large deep pot.
2. Cover with water and bring to a slow rolling boil.
3. Turn off heat and allow sorrel to cool overnight. Remove the sorrel and strain the liquid, add sugar and Angostura bitters.
* 3 - 4 lbs fresh sorrel
* 1 gallon water
* 2 lbs sugar
* 1 tbsp Angostura Bitters
Directions
1. Discard the sorrel seeds. Rinse the sorrel and place in a large deep pot.
2. Cover with water and bring to a slow rolling boil.
3. Turn off heat and allow sorrel to cool overnight. Remove the sorrel and strain the liquid, add sugar and Angostura bitters.
Sada Roti
Ingredients
* 3 cups flour
* 3 tsp baking powder
* 1/2 tsp salt
* 1 cup water
* Oil as needed
Directions
1. Sift together the flour, baking powder, and salt. Add the water and mix to form a dough. Knead, then let stand for 30 minutes. Knead again and divide into 4 balls.
2. On a floured board roll out each ball as thin as possible- to a diameter of 8-10 inches.
3. In a large skillet or griddle over medium heat, add enough oil to coat the pan. Cook each roti for about 1 1/2 minutes per side, drizzling additional oil onto each side as it cooks. Remove carefully and drain on paper towels.
* 3 cups flour
* 3 tsp baking powder
* 1/2 tsp salt
* 1 cup water
* Oil as needed
Directions
1. Sift together the flour, baking powder, and salt. Add the water and mix to form a dough. Knead, then let stand for 30 minutes. Knead again and divide into 4 balls.
2. On a floured board roll out each ball as thin as possible- to a diameter of 8-10 inches.
3. In a large skillet or griddle over medium heat, add enough oil to coat the pan. Cook each roti for about 1 1/2 minutes per side, drizzling additional oil onto each side as it cooks. Remove carefully and drain on paper towels.
Roasted Coconut Chutney
Ingredients
* coconut meat - 1 dry coconut
* 2 cloves garlic
* 1/2 tsp salt
* 1/4 cup cilantro
* 2 tbsp lime juice
Directions
1. Roast the coconut meat over a low flame until golden brown and smells toasted. Peel off the hard brown outer coating, then grate finely in a food processor.
2. Finely crush the garlic with the salt until paste is formed. Add smashed garlic, cilantro and lime juice and blend well.
* coconut meat - 1 dry coconut
* 2 cloves garlic
* 1/2 tsp salt
* 1/4 cup cilantro
* 2 tbsp lime juice
Directions
1. Roast the coconut meat over a low flame until golden brown and smells toasted. Peel off the hard brown outer coating, then grate finely in a food processor.
2. Finely crush the garlic with the salt until paste is formed. Add smashed garlic, cilantro and lime juice and blend well.
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