Ingredients: 1 lb. sandwich bread (trim away crust) 4 cups milk 1 can coconut cream 6 eggs slightly beaten 1/2 teaspoon. salt 4 teaspoon. sugar 1/2 teaspoon. cinnamon 1/2 cup grated almonds 1/2 cup raisins 1/2 cup prunes (sliced in half) 4 ozs. melted butter Procedure: Preheat oven to 350o. Cut bread into slices and soak for 10 minutes in milk. Add rest of ingredients and mix well with a fork. Bake pudding in greased rectangular baking dish set in a pan of hot water for about 60 minutes. Permit to cool before cutting into squares and serving.
Gizadas  |
Ingredients: 1 large coconut, grated 2/3 cup packed brown sugar ½ teaspoon freshly grated nutmeg 1 recipe Pie Crust (Also see "Useful Information" section.) Procedure: Preheat oven to 375F. Grease a baking sheet. In a large bowl, mix coconut, brown sugar and nutmeg. Pinch off small balls of pie crust dough and roll out into 3-inch circles. Pinch edges to form ridge around outer edge of each, then fill with coconut mixture. Makes 6 to 8 servings.
Souce (Trotters) 
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Ingredients: 4 pounds pig's feet, cut into small pieces
Salt to taste
4 cloves garlic, minced
1 onion, sliced thin
1 Aji Chumbo pepper (Xscotch Bonnet), seeds and stem removed, chopped fine
1 1/2 cups freshly squeezed lime juice
3 to 4 cups water
1 teaspoon salt
2 cucumbers, peeled and chopped
1/2 teaspoon freshly ground black pepper
Watercress for garnish Procedure: Place the cut-up trotters in a pan, 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. Combine the meat with the remaining ingredients except the watercress and marinate for at least 6 hours and preferably overnight. Serve the marinated souse and the other ingredients cold in bowls like a stew, garnished with the watercress. Yield: 8 servings
| Ingredients: Pastry: 2 cups all-purpose flour 1 cup vegetable shortening 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg ¼ teaspoon salt About 2 tablespoons ice water Filling: 1 cup mashed, very ripe plantain ½ cup sugar 1 tablespoon butter ½ teaspoon freshly grated nutmeg 1 teaspoon vanilla extract 1 tablespoon raisins Procedures: Pastry: Combine half the flour with the shortening in a medium bowl and cut in with a pastry blender until mixture resemble peas. Add remaining flour, cinnamon, nutmeg, and salt. Again, cut in until mixture resembles bread crumbs. Add enough ice water to hold mixture together, then form in a ball, wrap and refrigerate 1 to 2 hours. (Also see "Useful Information" section.) Filling: Combine plantain, sugar, and butter in a saucepan and cook thoroughly over low heat. Remove from heat, then stir in nutmeg, vanilla and raisins. Let filling cool. To complete: Preheat oven to 450F. Turn dough out on a lightly floured board and roll to 1/8 inch thickness. Cut dough into 4-inch circles and spoon some filling into center of each. Fold dough over filling and seal by crimping edges with a fork. Place tarts on a baking sheet. Prick top of each tart with a fork and bake 30 minutes, or until pastry is delicately brown. Makes 6 servings.
Ox Tail 
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Ingredients: 2 lbs oxtail
1/4 cup oil
5 cups water
2 tomatoes, chopped
2 onions, chopped
2 pieces of fresh chopped garlic
1 Sprig of fresh thyme
1 small scotch bonnet pepper
½ lb pre cooked large beans
Salt to your taste
Procedure:
Brown oxtail in oil. Add 6 cups of water and boil until tender, add tomatoes, onions, garlic, thyme and hot pepper and salt let simmer until oxtail is tender, add additional water if necessary, add lima beans. Lower heat, cover and simmer again for 10 minutes
Best served with rice and peas. Note: for perfect rice everytime add two cups of water for every cup of rice. | Ingredients: 1 cup flour ½ teaspoon baking powder ½ teaspoon salt 2 tablespoon sugar Dash of nutmeg Pinch of cinnamon 2 large eggs, lightly beaten ½ cup milk 1 tablespoon butter, melted ½ teaspoon vanilla extract 4 medium bananas, peeled and sliced about ½ in. Confectioners' sugar Oil for frying Procedure: At least 1 hours in advance combine dry ingredients in a large bowl; add eggs, milk, butter and vanilla. Add sliced bana-nas and allow batter to rest 1 hour at room temperature. Fry fritters in batches until they ar golden on both sides. Sprinkle with confectioners' sugar and serve.
Johnnie Cakes (Bakes)  |
Ingredients: 2 cups all-purpose flour 2 tablespoon baking powder 1/4 teaspoon salt 1 tablespoon sugar 1 tablespoon vegetable shortening About 1/2 cup water 1/2 cup vegetable oil Procedure: Sift together flour, baking powder, salt and sugar into a medium bowl. Cut in shortening until mixture resembles cornmeal. Add water a little at a time to make a sticky dough. Knead dough until smooth, adding flour if needed. On a floured board, shape dough into a long roll 1-1/2 to 2 inch pieces and roll each into a small ball, then flatten gently by hand or with a floured rolling pin. Heat oil over medium heat in a skillet. Fry "bakes" in batches, until they are golden on both sides. Remove and drain on paper towel. Serve hot for breakfast as you would biscuits. Makes about 12 bakes. | Ingredients: 1 packet of yeast ¼ cup hot water 1 tablespoon sugar 1 ½ teaspoon salt 2 tablespoons butter 2 tablespoons sugar 2 cups warm milk 6 cups flour 1 egg white 1 tablespoon cold water
Procedure:
Dissolve yeast and 1 tablespoon sugar in hot water. Wait for 5 minutes and add the salt, butter, the 2 tablespoon sugar and warm milk Add 3 cups of flour and mix; then add the remaining flour. Place dough on a floured table and knead until dough is smooth and sticky. Place dough ball in a well greased bowl, turning to grease top. Cover with a humid cloth; let rise in warm place, free from draft, until double in size Punch dough down and knead again. Place dough back into bowl and let rise again to double its size, about 30 minutes. Roll dough tightly, and cut/mold into desired shape and size. With a sharp knife, make a diagonal cut on top of each mini-loaf. Place loafs on a greased baking sheet and bake at 350F for about 35 minutes. Remove from oven. Beat egg white and water together with a fork. Brush each loaf with mixture. Return to oven and bake 5 minutes longer.
Note: Again, you will be doing these French loafs some injustice if you not use your “good butter” on it while it is piping hot.
Docono (Bollo)  |
Ingredients: 3 cups (1lb) cornmeal 1/4 cup all-purpose flour 1 cup sugar 1/2 cup grated coconut 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon salt 1 tablespoon molasses 2 tablespoon vanilla extract 2 1/2 cups coconut milk Procedure: Blend thoroughly cornmeal, flour, sugar, grated coconut, cinnamon, allspice and salt. In a separate bowl, mix molasses, vanilla and coconut milk. Add the liquid to the dry ingredients, stirring briskly. Place 1/2 cup of mixture into banana leaves that have been slightly boiled until pliable or into aluminum foil, fold sides up around mixture and tie together with banana bark or twine. Place parcels in enough boiling water to cover and cook 40 minutes. |