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Get ICQ for Free1 1/2 cups flour 1 cup shedded fish 3/4 cup chopped seasoning 2 tsp. baking powder (onions, chive, celery) pinch of sugar 1 tsp. salt hot pepper to taste 1 tsp. white pepper 1 beaten egg water oil for fryingCombine all the ingredients together. Add water to make a sticky dough. Spoon out into oil and fry until golden brown in colour. Drain thoroughly. serve hot.
Alloo Pie
1 lb. or 400g potatoes salt and pepper to taste 1/4 cup chopped green onions hot pepper sauce to taste 1 tsp. ground cumin 2 cups flour 1 tsp. baking powder 1 tsp. butter 3/4 cup water (approx) oilPeel potatoes and cut into small pieces, boiling until tender. Drain and then mash. Add salt, pepper, green onions, pepper sauce and cumin. Let cool. Sift flour and baking powder. Add butter and water to make a soft, elastic dough. Divide potatoes and dough into ten ping-pong sized balls. Roll out dough to about 3" in diameter, brush with oil, put a ball of potato in center, flatten, encase with dough. Roll out thinly and cook on a heated griddle or tawa, brushing oil on both sides. Cook until lightly brown and risen.
Yields approximately 10 pies.
Arepas
FOR FILLING : 1 lb. lean pork, chicken minced 1 lb. beef minced 1 tsp. salt half hot pepper minced 1 onion minced 3 gloves garlic minced 2 sml. tomatoes peeled and chopped sprig thyme
FOR DOUGH : 3 cups cornmeal 1 oz. margarine 1/2 cup milk 2 1/2 cups water 1 egg 1 tsp. salt 1/2 tsp. sugar 2 tsp. baking powderMake the filling in advance and allow to cool completely. Heat 2 tablespoons of oil and saute the meats and seasonings until well cooked.
Place cornmeal in a deep bowl. Add all ingredients except water and blend properly. Gradually add water, kneading all the time. Leave to rest. Meanwhile have ready a good mince stew with a spicy flavour. Make out small balls of corn mixture and roll out into a circle. Fill one side with the mince meat filling. Cover and seal with the other side. Deep fry until golden brown in colour.
Yield approximately 48 mini arepas.
Breadfruit Chips
Peel breadfuit and remove heart, cut into thin slices and stand in salted water. DRY. Fry in hot fat until golden. Sprinkle with salt and serve with Avocado Cream Cheese Dip.
Avocado Cream Cheese Dip
1 med. avocado 6 oz. cream cheese 1/2 tsp. minced onion 1/8 tsp. salt 1/2 tsp. lime juice 2 tbsp. milkHalve avocado and remove seed. Scoop out pulp and mash, add cheese and the rest of ingredients. Serve in shell of avocado.
Coo-Coo Balls
onion 1 pint coconut water 1 cup corn meal 1 tsp. salt 1 tbsp. butter 3-4 ochroes pepper to tasteWash and slice ochroes. Boil half of liquid and add ochroes, salt, pepper. Cook until tender enoug to swizzle. Mix corn meal with remainder of water to a smooth paste. Stir this mixture into the boiling liquid and continue to cook on a low heat until thick and smooth. Turn out onto a buttered dish. Toss up. Cover and allow to cool. Shape into balls. Serve with hot callaloo dip.
Crab and Callaloo
Wash and clean one bundle of callaloo bush (Dasheen), peeling all the stalks and breaking off the tips of the leaves. Cut into small pieces. Add approximately 15 cut-up ochros and salt meat or pig tail. Screub crab well, divide into several pieces and add. Chop onions, chive, thyme, garlic and add. Add salt and pepper and a piece of cooking butter. Add plain water to desired thickness and boil for about one hour. Put green hot pepper on top while boiling. Remove pepper and crab and swizzle when soup is cooked, re-adding crab afterwards.
Fish Balls
2 cups flaked cooked fish 1 1/2 cups mased potatoes 1 beaten egg 1/2 cup milk salt and pepper to taste 1 tbsp. finely chopped celery hot pepper to taste oil for fryingMix all ingredients together. Season to taste. Bread the fish balls after shaping them into balls the size of a marble. Deep fry until golden. Serve with cocktail sauce.
Yields approximately 84 fish balls.
Cocktail Sauce
1/2 cup tomato ketchup 2 tbsp. lime juice 1 tsp. worchestershire sauce 2 tsp. celery finely chopped 1 tbsp. onion juice salt and pepper to taste 10 drops tabasco sauceMix all ingredients thoroughly and season to taste. Chill.
Mini Rotis
4 cups flour 4 tsp. baking powder 1 1/2 tsp. salt 2 ozs. fat 1 cup, 2 oz. waterMeasure all dry ingredients together in a bowl. Add water and mix thoroughly, forming a soft dough. Knead for approximately 5-8 minutes. Put aside to rest for 30 minutes. Measure out into small balls of equal proportions. Flatten balls and butter them. Place one of top the other and seal. Roll out and cook on top of a hot, oiled baking platter. Fill with a cooked curry mixture.
Yields approximately 18 mini rotis.
Phoulouri
2-2 1/2 cups flour 1 cup split peas (pureed) 1 tsp. salt 4 cloves garlic 1/2 tsp. saffron powder chive water 2 tsp. baking powder oil for fryingMix all ingredients together. Add enough water to make a sticky dough. Spoon out into marble size portions and fry. Drain on absorbent paper. Serve with hot chutney made of either mangoes, tamarind, or pommecytheres.
Boiled Chutney
2 mangoes 1 tsp. saffron powder salt and pepper to taste garlicCut up mangoes, removing seed. Blanche. Put to boil in approximately 2-3 cups of water until soft. Remove from heat. Add crushed garlic, pepper, salt to mango mixture and swizzle thoroughly.
Saheena
2 cups split pea powder 2 tbsp. flour 1 lime 6 dasheen leaves 2 clove garlic crushed 1 tbsp. chopped chadon beni 1 onion grated 1 1/2 tsp. salt 1 tsp. saffron black pepperSteam dasheen leaves (without stem) with lime juice. Mix all other ingredients separately. Arrange leaves on chopping board. Spread with split peas mixture. Roll and tie with a string. Steam for 15 minutes in a steamer. Cool and cut in thick slices of about 1 inch. Coat with seasoned flour and dry in hot oil until golden brown. Drain on paper and serve with chutney.
Samosas
DOUGH : 500g flour 200g peas and carrots pinch salt 1 tsp. garam masalla 2 tbsp. ghee 1 tbsp. yogurt water pepper, bandhania, and salt to taste
FILLING : 300g potatoes, boiled and mashedMix together all ingredients for filling and set aside. Mix flour and water to make paste for sealing ends of samosas. Sift flour and salt together and run in ghee. Knead with water into a soft dough. Shape into small round balls and leave to stand for 25-30 minutes. Roll out dough thinly and fill with potatoe mixture, using paste to seal ends properly. Deep fry until golden and serve with chutney.
Shrimp Balls
1 lb. minced shrimp 2 lightly beaten egg whites 3 strips minced bacon 2 blades chive chopped dash soy sauce 1 3/4 cups fine bread crumbs 4 chopped water chestnuts 1 1/2 tsp. white wine 3/4 tsp. garlic salt 3/4 tsp. seasame oil 2 tsp. cornstarch dash white pepper 1/2 tsp. sugar 1/2 tsp. vet sin sml. hot pepperMix all ingredients together, adding only half of bread crumbs. Form into balls and roll in remaining bread crumbs. Fry until golden brown.
Split Pea Soup
1 lb. green split peas 5 pts. water 1 1/2 tsp. salt 1 1/4 oz. butter 1 1/2 cups chopped carrot 1 cup chopped sweet potato 1 cup chopped onions 1/2 cup chopped celery 1/2 tsp. ground majoram 1 tsp. dried basil 1-2 gloves crushed garlic 1/2 tsp. ground cumin 4 oz. dry white wine black pepper to tastePut peas in a large saucepan with water and bring to a boil. Lower the heat and simmer for about one hour. Skim off foam from top and discard it. Add salt when peas are soft. Saute the finely chopped carrots, sweet potato, onions and celery in butter for about 10 minutes. Add the herbs and cook the vegetables for another five minutes before adding to soup. Simmer the soup, stirring occasionally for another 45 mins to one hour. Ladle out hald the soup and puree in a blender. After returning it to the remaing soup, add the wine and pepper. Serve with crusty bread.
1 lb. crab meat 1 lg. pk crix crushed 5 lg. onions finely chopped 3 bundles chives finely cut 1/4 lb. butter 1 head garlic crushed 6 chopped pimentosMelt butter, saute garlic, onions and chives. Add 1/4 cup water, simmed and add crab meat. Mix well. Remove from heat, add biscuit crumbs, salt, and white pepper, mixing well.
Curry Chicken
Chop up and season meat. Add 1 tbsp. curry to seasoning. Add water gradually to 5 heaping teaspoons curry until well mixed. Heat 1 tbsp. oil in saucepan, add curry and allow to thicken. Add a little water gradually, stirring all the time and let cook for 2 mins. Add meat, stirring properly. Let cook while cutting up potatoes into small pieces. Add potatoes and more water, bringing to a boil. Turn fire doen and allow to simmer for approximately 30 minutes.
Stuffed FLying Fish
12 flying fish fillets 1 1/2 cups bread crumbs 1 tin tuna 1/4 cup capers 2 tbsp. chopped onions 2 tbsp. chopped sweet pepper 1 tbsp. chopped chive 3 tbsp. butter 1/2-3/4 cup stock salt and pepper to taste
SAUCE : 1 tin mushroom soup 1/2 cup milk 1/4 cup chopped mushrooms 2 tbsp. chopped onion 2 tbsp. butter 1 buillon cube salt and pepper to tasteSaute chopped vegetables in butter, adding tuna and mixing well. Combing with bread crumbs and enough stock to make a moist stuffing. Stuff fillets, roll up and secure with a toothpick.
Saute onions and mushrooms in butter for 2 minutes, add milk, buillon cube and mushroom soup. Season to tate, pour sauce over fillets and bake in a moderate oven until fillets are tender.
Lasagna
1 lb. mince beef 1 onion chopped 1 tbsp. fresh basil 2 cloves garlic minced 8 ozs. lasagna noodles 3 cups tomato sauce 1 1/2 cups grated cheese freshly ground pepper mushrooms chopped salt to taste Italian seasoningSeason minced meat with Italian seasoning, onion, garlic, basil, salt and pepper. Add tomato sauce and mushrooms, if desired, and cook until meat is well browned. Cook lasagna noodles in water, adding salt and 1 tsp. oil to prevent them sticking together. Drain the noodles. In a baking dish, layer the meat, cheese and then noodles, ending with meat and cheese on top. Cover with foil and back in over for approximately 1 hour at 400 degrees.
Pastelles
FOR FILLING : 1 lb. minced beef 8 ozs. olives 1 lb. minced pork 6 ozs. capers 6 tbsp. cooking oil 6 ozs. seedless rasins 1 lb. onions 3 1/2 tsp. salt 2 bunches chives 1 tsp. black pepper 2 sprays thyme 2 sweet peppers 4 cloves garlic
FOR DOUGH : 1/2 pk cornmeal 1/2 of 3/4 cup oil 3 cups warm water 3 buillon cubes salt to tasteCook meat filling. Leave to cool. Mix together cornmeal, water, oil, buillon cubes, adding salt to taste. When dough is a smooth paste, form into balls and press flat. Fill with meat mixture and seal together edges. Wrap in a seared banana leaf., and then in foil. These can be stored in the freezer. Steam when ready for use and eat hot.
Pelau
2 chickens cut up 1 tin pigeon peas 2 tsp. salt 3 tbsp. oil 1 tsp. black pepper 2 tbsp. brown sugar 2 pimentos 2 cups rice 1/2 green pepper crushed 4 cups hot water 3 cloves garlic crushed 4 bouillon cubes 2 grated onions 1 blade chive chopped 2 tbsp. Worcestershire sauce 1 hot pepperChop up chicken and wash with lime. Season chicken with salt, pepper, pimentos, green pepper, garlic, onions, Worcestershire sauce, chive. Heat oil in an iron pot and sprinkle with sugar until it bubbles. Add chicken for browning. Add pigeon peas, cooking for another 15 minutes. Melt buillon cubes in water and add to the pot. Add rice (approximately 2 cups water to 1 cup rice). Place hot pepper on top and cover the pot, cooking on a low heat for 40-45 minutes.
Shark and Bake
FILLING: Juice from 1 lime 2 cups flour seasoned with salt and pepper 1 lb shark meat, cut into vegetable oil for frying pieces 3-4" long, 1" wide 1 tsp. minced garlic chadon beni 2 tbsp. minced thyme hot sauce 1 tsp. salt
DOUGH: 1 cup flour 1 tsp. baking powder 1 tbsp. cookeen 1 tsp. sugar salt to tasteSprinkle lime juice over shark and let stand for five minutes. Combine garlic, chives, thyme and salt, mixing well. Rinse shark in water and dip into garlic mixture, and then into seasoned flour, coating well. Heat sufficient oil in a skillet and add shark a few pieces at a time, and saute them, turning often, until the fish flakes (about 12 minutes). Drain on paper towels.
Mix together ingredients for dough, kneading well. Leave for 15 minutes and then knead again, making into balls. Leave for another 15 minutes and then flattening out balls, fry them. Drain on paper towels.
Cut open bakes and fill with pieces of shark.
Shrimp Calypso
2 lbs shrimp, peeled and deveined 1 lg onion chopped 1 tsp. Angostura bitters 1 tsp. lime juice 1 tsp. Worcestershire sauce 2 cloves garlic chopped 1/2 tsp grated ginger 1/4 tsp. salt hot sauce to taste 4 tbsp. butter 4 tbsp. dry wine 2 cups milk 4 tbsp. cornflourSeason shrip. Bring butter to melting point and add cornflour. Add milk, stirring quickly. Turn off fire. Saute onion, garlic and shrimp, then add to sauce. Add all the seasonings and simmer for 15 minutes, stirring frequently. Adjust seasoning, and then add wine. Stir and remove from fire. Serve over steamed rice.
Yields approximately 6-10 servings.
Souse
2 lbs fresh pigs feet 2 onions sliced yellow hot pepper 1 cup cold water juice of 6 limes green and red sweet peppers sm. bunch watercress salt to taste 1 lb cucumbersWash pork pieces and put to cook in boiling water. Cook until soft and add salt to taste. Wash to remove traces of fat and leave to marinate for 1 hour in a dressing made of lime juice, onions, pepper, cold water and salt to taste. Put in a serving dish and garnish with thin slices of cucumber, slices of green and red peppers, sliced onions, and sprigs of watercress.
1 lb. eggplant 1 onion chopped 1 clove garlic minced 2 tbsp. butter 1/2 lb ground beef salt and pepper to taste 1 tsp. hot pepper sauce 1 tbsp. green onions chopped bread crumbsBoil eggplant in skin until tender. Divide in halg, lengthwise. Carefully remove pulp and mash until smooth. Saute onion and garlic in 1 tbsp. butter. Add beef, salt, pepper and hot pepper sauce, cooking for about 5 minutes. Add eggplant pulp and green onion. Mix well. Fill the skins. Sprinkle with bread crumbs and brush with remaining butter. Place in a greased baking dish and bake at 350 degrees until brown, about 30 minutes.
Yields approximately 6-8 servings.
Oil Down
1 breadfruit 1 leaf chadon bene chopped 1/2 lb salted pigtail salt if necessary 1 hot green pepper thick coconut milk 1 onion chopped 1 bunch chives chopped 2 cloves garlic crushedBoil salted pigtail in water until soft and then discard water. Peel and seed breadfruit and cut into wdges of about 1 1/2 inch thickness lengthways. Add breadfruit to boiled pigtail and cover with 1 cup water. Add 2 cups coconut milk. Add chive, onion, chadon bene, garlic and pepper. Add salt if necessary. Boil until liquid has reduced and breadfuit is soft, but not falling apart.
Bhaji Rice
2 cups spinach leaves (bhaji) 1 onion chunck hot pepper 1 seasoning pepper 2 tsp. green seasoning 1 sweet pepper 6 buillon cubes 1 tsp. salt 4 cups hot water 1 tsp. vet sin 2 cups rice 1/4 cup olive oilMix all ingredients except rice in a blender. Place blended ingredients and rice in a 2 quart casserole. Cover and bake at 350 degrees for 45 minutes. Stir and serve.
Spanish Rice
6-8 slices bacon chopped 2 med. onions chopped 1 med. green pepper 1 med. red pepper 1 lb tomatoes chopped sliced mushrooms 1 tbsp. worcestershire sauce 1 buillon cube 1 1/2 cups rice 2-3 cloves minced garlic 2-3 cups water grated carrotsFry bacon and set aside. Boil water and add buillon cube. In a heavy pot pour bacon drippings and saute rice for about 5 minutes. Add onions, peppers, carrots, minced garlic and continue to saute for another 5 minutes, stirring frequently. Add water, cut up tomatoes, mushrooms, bacon , Worcestershire sauce, salt and pepper to taste, and a little hot sauce. Cover tightly and bake in a 350 degree oven for 40 minutes.
Yields approximately 6-8 servings.
2 cups sifted flour 1 tsp. baking soda 1/2 tsp. salt 1/2 cup butter 1 cup granulated sugar 2 eggs 1 cup mashed ripe bananas 1/3 cup milk (approx 2) 1/2 cup chopped nuts 1 tsp. lime juiceSift flour, soda and salt. Cream butter and sugar. Add eggs and bananas, blending thoroughly. Combine milk and lime juice, which will curdle. Slowly and alternately fold in flour and milk mixture, beginning and ending with dry ingredients. Blend well after each addition. Stir in nuts. Pour into a well buttered and papered 9"*5"*3" and bake at 350 degrees for 1 hour.
Bread Pudding
6 eggs 2 tins evaporated milk lime peel sugar to taste vanilla essence dash bitters and nutmeg 8 slices white bread without crustSave 3 whites of eggs. Put rest of the ingredients in a blender, except for the lime peel. Put in a pyrex dish and bake at 350 degrees. When set put a topping of rum soaked fruit and then meringue made from 3 egg whites and flavoured with lime peel.
Coconut Bakes
1 lb. flour 1 tsp. salt 1 tsp. sugar 3 tsp. baking powder 2 tbsp. butter 2 tbsp. shortening 2 cups grated coconut 1 1/2 cups waterSift together flour, sugar, salt and baking powder. Add butter and shortening. Work with fingers until resembles bread crumbs. Add water to grated coconut to make milk. Mix with flour to form soft dough. Roll out onto a floured board and cut with biscuit cutter. Bake in a hot overn for 20 minutes.
Ginger Beer
4-6 green ginger roots 1 gal. water 2 lbs. granulated sugar 1 tsp. cream of tartar 1 lg. green lime few clovesScrpae the ginger, wash and grate in a large bowl. Boil water and pour over the ginger. Stir in sugar until dissolved. Peel lime and add to liquid. Stir in the cream of tartar and cloves. Cover and allow the mixture to stand for four to six days, stirring daily with a wooden spoon. Strain the beer and pour into bottles and refrigerate.
Guava Mousse
Beat 6 egg whites with lime peel. Add 1 cup of sugar gradually. Set aside 2 cups of moist guava stew chipped finely. Guava stew must be at room temperature when adding gelatin. Add 2 tbsp. gelatin which has been melted in boiling water and cooled. Fold into egg whites and chill.
For the custard sauce, beat 6 egg yolks with lime peel, add 2 tins evaporated milk and sweeten to taste. Cook in a double boiler until mixture cooks back of spoon. Add vanilla essence.
Kurma
1 1/2 lb. flour 1 sm. pk evaporated milk 1/2 lb. butter 1 lb. ghee for frying 1/2 tin condensed milkSift flour in a large mixing bowl, rub in butter until light and fluffy. Add condensed milk and evaporated milk and knead well. Break into small pieces and squeeze them firmly in the palm of your hand until they are about three inches long. Taper both ends slightly and set them down on a dish. Fry in ghee on medium heat until golden brown. Remove from heat and set out on a dish to cool. Pour syrup over fried pieces, turning continuously until syrup crystallizes.
To make the syrup, boil 1 lb. sugar and 6 oz. water in a pot for 20 minutes. Remove from heat and set aside.
Ponche Creme
2 tins or 4 pks. evaporated milk 2 tins condensed milk 6 eggs 1 tbsp. Angostura bitters 1 26 oz. bottle rum lime peelBeat eggs with lime peel and then add other ingredients. Let stand and the bottle. Makes three rum bottles.
Rum Balls
2 tbsp. corn syrup 2 1/2 cups vanilla wafers crushed 1 1/4 cups chopped nuts 2 tbsp. unsweetened cocoa 1/2 cup rum 1/2 cup confectioners sugar 4 tbsp. cocoaSift 4 tbsp. cocoa and confectioners sugar together. combine wafers, nuts, cocoa and corn syrup. add enough rum to make a firm dough. roll dough into balls and roll in sifter cocoa and sugar. Store tightly covered for at lest 24 hours before serving.
Sorrel
3 lbs. sorrel 2 lbs. granulated sugar 1 gal. water cinammon and cloveRemove the seeds from the sorrel, wash well and place in a large pot. Add water to cover fruit, add spices and allow to boil for thirty minutes, or until colour has left fruit. Remove from fire. allow to cool, strain and sweeten to taste. Serve over ice.
Toolum
1 cup sugar 2 cups grated coconut 1/4 tsp. grated ginger 2" dried orange peel chopped 2 1/2-3 cups molassesMix all together and boil until it leaves the sides of the pan. do not beat - leave to rest until cool enough to form into balls by hand.
2 eggs 1 cup sugar 1/2 tsp. salt 1/2 tsp. vanilla 1/2 cup melted butter 3/4 cup sifted flour 1/2 cup cocoa 1 cup chopped nutsIn a small bowl, at medium speed, beat together eggs, vanilla, salt and sugar for approximately one minute until light. Add melted butter, continue mixing until compltely blended. Mix in flour and cocoa at low speed. Stir in nuts if desired. Place in 8" square dish, cover with plastic and microwave on high for approximately 8 minutes, turning every 2 minutes.
Chocolate Cake (Granny's recipe)
CAKE : 1 3/4 cup flour 1 1/2 cup sugar 1 1/4 tsp. baking soda 1 tsp. salt 1/3 cup cocoa 1/2 cup or 1/4 lb. shortening 1 cup milk 1 tsp. vanilla 2 eggs
ICING : sift 2 tbsp. cocoa 2 cups icing sugar 1/2 cup or 1/4 lb. butter vanilla essence 2 tbsp. milk pinch saltGrease and flour pan. Blend in a bowl the flour, sugar, soda, salt and cocoa. Add shortening and 2/3 cup milk. Beat for 2 minutes. Add balance milk, eggs and vanilla. Bake in an 8" pan at 350 degrees for 35-40 minutes or in a 9" pan at 350 degrees for 30-35 minutes.
Mix together ingredients to form icing and beat until smooth. Once cake has cooled ice.
Chocolate Ice Box Cake (Granny's recipe)
CAKE : 5 eggs 1 cup sugar 7/8 cup flour lime juice vanilla essence 6 tbsp. water 1 tsp. cream tartar
ICING : 2 tbsp. cocoa 1/4 cup water 1/2 cup sugar 4 eggs 1/2 cup icing sugar 1/2 cup butterIn order to make the cake, beat yellow of eggs very fast and add sugar, lime, vanilla essence and water. Beat white of eggs stiffly with cream of tartar. Add white egg mixture of yellow slowly and then fold in flour by hand. Bake in oven at 350 degrees for approximately 40-45 minutes. Allow cake to cool and then into slices.
To make icing, mix together 2 tbsp. cocoa, 1/4 cup water, 1/2 cup sugar and cook on low heat, stirring constantly. Beat 4 egg yolks and add to mixture, putting back on fire to allow to thicken. Cream together 1/2 cup icing sugar with 1/2 cup butter. Mix in chocolate. Add to cooled mixture. Beat 4 egg whites stiffly and add to rest of mixture. Ice each layer of cake, the top and the sides.
Cinammon Rolls - popular with friends and family alike
DOUGH : 1 cup milk 1/2 cup granulated sugar 1 tsp. salt 1/2 cup butter 2 tsp. sugar 1/2 cup water 2 envelopes dry yeast 1 tsp. grated lime 6 cups flour 1 tbsp. butter 3/4 cup brown sugar cinammon to taste 1/4 cup chopped nuts 1/4 cup fruit 1/4 cup raisins 2 eggs
GLAZE : 3/4 cup icing sugar 1 tbsp. milk 1/4 tsp. almond flavouringScald 1 cup milk. Pour into a large bowl and add 1/2 cup granulate sugar, 1 tsp. salt and 1/4 cup butter. Stir until butter melts. Cool to lukewarm. Meanwhile dissolve 2 tsp. sugar in 1/2 cup lukewarm water. Sprinkle 1 envelope active dry yeast over this. Let stand for 10 minutes and then stir briskly with a fork. Add softened yeast to lukewarm milk mixture, together with 2 eggs.
Sprinkle the other envelope of active dry yeast and 1 tsp. grated lime over 3 cups flour. Beat in flour to milk mixture and beat vigorously by hand. Then gradually beat in with a spoon an additional 3 cups flour. Work in the last of flour with a rotating mostion of hand. Turn dough onto a floured surface and knead for 8 to 10 minutes. Shape into a smooth ball and place in a greased bowl, rotating dough to grease surface. Cover with a damp cloth and let rise until doubled (1 1/4 hours). Keep in a warm place while rising. Punch down and use 1/2 dough recipe for cinammon rolls.
Roll the punched dough on a lightly floured surface into a 9*12 inch rectangle. Brush with 1 tbsp. melted butter. Sprinkle with a mixture of 1/4 cup lightly packed brown sugar, cinammon to taste, 1/4 cup chopped nuts, 1/4 cup fruits, 1/4 cup raisins. Roll up like a jelly roll starting at longer side. Cut into 12 1-inch slices.
Combine 1/2 cup melted butter, 1/2 cup lightly packed brown sugar. Spread in the bottom of an 8*9 inch square pan. Place slices cut side down in the prepared pan. Cover and let rise until doubled (1/2 hour). Bake in preheated 400 degrees oven for 20 to 25 minutes.
Blend ingredients for glaze together until smooth and drizzle onto cinammon rolls while still hot.
No Bake Chocolate Crust Cheesecake (courtesy Martha Stewart)
7 ounces chocolate wafer cookies 1/3 cup plus 3 tbsp. sugar 6-8 tbsp. unsalted butter melted 1 8 ounce pk. cream cheese 2 tbsp. lemon juice 1/4 cup heavy cream 1 pint fresh raspberries or other berriesPlace cookies in a food processor and process until finely ground. Combine cookies and 3 tbsp. sugar in a bowl. Add 6 tbsp. melted butter and mix well until crumb mixture holds together. If needed add remaining butter. Transfer cookie mixture to a 6-inch springform pan, and pat evenly to make crust, lining pan 3/4 way up. Place in freezer.
Combine cream chees, lemon juice, and remaining 1/3 cup sugar in a mixer, beating until combined. Lightly whip cream into soft peaks and fold into cream-cheese filling. Remove crust from freezer and pour filling into pan. Cover with plastic wrap and place in freezer for 30 mins. Transfer to refrigerator until firm, at least 30 mins.
To serve puree berries by passing through a strainer and serve cake along with puree.
Meringue Kisses
2 egg whites 1/4 tsp. cream of tartar 1/2 tsp. lime juice 1/2 tsp. vanilla essence 1 cup sugarMix ingredients together. Bake at 250 degrees in pre-heated oven for approximately 1/2 hour.
Peppermint Creams
1 pk. icing sugar 1 egg white 3/4 tsp. peppermint essence green food colouringSieve icing sugar. Add egg white, peppermint essence, food colouring. Mix until mixture becomes dough like. Roll out using icing sugar to prevent sticking to counter. Cut into shapes. Put onto baking tray covered with grease-proof paper. Leave 6 hours on one side and then turn ocer for another 6 hours to allow to dry.
Yields approximately 32 pieces.
