COCONUT MANGO CRISP
4 large mangos, peeled and sliced
1/2 c. butter or margarine
1/3 c. brown sugar
1/2 c. oats
1/2 c. grated coconut (or shredded coconut)
1/4 c. coconut milk
1/2 c. white sugar
1/2 tsp. cinnamon
1 tsp. vanilla
1/2 c. flour
Place mango slices in a buttered baking dish. Sprinkle with white sugar and cinnamon. Cream brown sugar and butter. Add egg, vanilla, coconut milk and coconut. Stir in flour and oats. Spread batter over mangos. Bake at 375 degrees for 55 minutes or until golden brown. Serves 4 to 6.
29 de diciembre de 2015
28 de diciembre de 2015
27 de diciembre de 2015
ROSE'S FAMOUS CARAMEL CAKE
16 tbsp. unsalted butter, softened
3¼ cups cake flour
1 tbsp. baking powder
½ tsp. salt
6¼ cups sugar
2 tsp. vanilla extract
1¼ cups milk
16 tbsp. salted butter
2 12-oz. cans evaporated milk
1. Heat oven to 350°. Making sure all ingredients are at room temperature, grease two 9" round cake pans with 1 tbsp. unsalted butter; dust with 1½ tbsp. flour, tap out excess, and set aside. Sift flour, baking powder, and salt together; set aside. Beat remaining unsalted butter and 2½ cups sugar in a bowl with an electric mixer until fluffy. Add vanilla and eggs one at a time, beating after each addition. Add flour mixture and milk alternately in 3 batches, beating smooth after each addition. Divide batter between pans. Bake until golden, 30–35 minutes. Let cool on a rack for 10 minutes; remove cakes; let cool completely. Slice tops off cakes to level them.
2. To make icing, cook remaining sugar and salted butter in a pot over high heat, stirring constantly, until light brown, 7–8 minutes. Carefully stir in evaporated milk; reduce heat to medium-low; cook, stirring constantly, until smooth, 8–10 minutes. Cook, stirring occasionally, until icing registers 240° on a candy thermometer, about 1½ hours. Remove from heat; beat with a wooden spoon until thick, glossy, and spreadable, 20–25 minutes. (A dollop dropped on a plate should ooze only slightly.) Ice bottom layer of cake; top with second layer and ice the outside. Chill cake until set.
26 de diciembre de 2015
BELIZEAN COCONUT JERK CHICKEN WINGS by Miss Daisy
3 pounds chicken wings
12 spring (green) onions
1/2 c. soy sauce
2 Tbsp. jerk seasoning
1/2 c. coconut milk
1/2 c. dark rum
dry coconut flakes
1/2 c. flour
2 beaten eggs
Salt & pepper
1/3 c. honey
1/4 c. coconut oil (to mix with honey for brushing wings)
Cut the wings in 3 pieces, do not use the tips. Remove bone without disfiguring the shape of the wing. Chop spring onions and mix with soy sauce, jerk seasoning, coconut milk, and rum. Marinate wings for at least 30 minutes but overnight would be even better. Drain and dry the wings, dust them with flour, bathe them in the beaten eggs. Coat the wings with a mixture of coconut flakes, salt and pepper. Bake for 10 minutes in a 350 degree oven, drizzle with a mixture of honey and coconut oil while baking.
25 de diciembre de 2015
23 de diciembre de 2015
PINEAPPLE/COCONUT RUM DRINK
1 ounce Caribbean white rum
1 ounce One Barrel rum
2 ounces Pineapple juice
1 ounce Grapefruit juice
1/4 ounce coconut cream
a dash of Blue Hole Rum
Blend or shake all ingredients together. Garnish with pineapple, slice of coconut, & cherry. Blue Hole Rum can be substituted with Blue Curacao.
MANGO RUM SALSA2 ounces honey
2 Tbsp. lime juice
1 fresh banana
1 ounce dark aged rum
1 fresh mango
30 green peppercorns
1/2 medium onion, chopped
jalapeno to taste
Salt to taste
Mix honey, lime juice, banana, rum, and mango pieces in a kitchen blender. Blend until you get a smooth thick sauce. Transfer to a mixing bowl, and add the green peppercorns, onion, jalapeno pepper and salt.
PINEAPPLE-MANGO RUM CHICKEN (Daisy Style) by Miss Daisy
4 boneless chicken breasts
1/2 onion, diced
1 green pepper, minced
2 cloves of garlic, diced
a pinch of salt and pepper
2 Tbsp. soy sauce
1/4 c. vegetable oil
1 jigger coconut rum
1/2 c. diced fresh pineapple
1/2 c. diced fresh mango
1/4 c. pineapple juice
Grill chicken breast and simmer in pineapple saute for 2 minutes. Serve over your favorite rice. Saute onion, green pepper, garlic, salt, pepper, and soy sauce in vegetable oil. Flambe rum (take saute pan away from flame). Add diced pineapple, mango, and pineapple juice. Makes enough to serve 4.
MONKEY RIVER MUD PIE by Miss Daisy
1 c. chocolate biscuit (cookie) crumbs
1/2 c. melted butter
1/4 c. instant coffee granules
8 Tbsp. One Barrel rum
3 eggs, separated
1 tin condensed milk
1/2 c. icing sugar
1/4 tsp. cream of tartar
1/2 c. caster or granulated sugar
1 Tbsp. brown sugar (optional)
Preheat oven to 375 degrees. Mix the cookie crumbs with the melted butter and press into a pie dish with your fingers. Bake for 8 minutes, remove and cool completely.
Mix coffee granules into the rum until they are dissolved, set aside. Beat yolks with the condensed milk until light and fluffy. Stir in the icing sugar and the rum and coffee mixture. Pour into the pie crust and put into a preheated oven, 350 degrees for 30 minutes. Meanwhile, beat the egg whites, adding the cream of tartar, beat about 20 seconds.
When the egg whites are starting to form soft peaks, gradually add the 1/2 cup of caster or granulated sugar. Continue beating until the mixture forms stiff peaks. When your pie has had 30 minutes in the oven, take it out, turn up the temperature to 400 degrees. Spread or pipe the egg white mixture over the top, bake for five minutes. Allow to cool, then place in the refrigerator for three to four hours.
For extra luxury, serve with cream into which you have stirred a tablespoon of brown sugar and a tablespoon of rum.
SPICY GINGER RUM SHRIMP by Miss Daisy
50 medium or large shrimp
2 Tbsp. olive oil
2 Tbsp. finely grated fresh ginger
1 Tbsp. minced garlic
1/2 tsp. red cayenne pepper
1/2 tsp. salt
1/4 c. rum
1 tsp. Nampla fish sauce (optional)
1 tsp. honey
Heat olive oil in a wok or deep frying pan. Add ginger, garlic, cayenne pepper, and salt. Cook for about one minute over medium heat until ginger and garlic brown slightly. Add shrimp, rum, fish sauce, and honey and turn heat to high. Stir and toss constantly until liquid has almost gone and ginger and garlic stick to shrimp; be careful not to overcook shrimp. Serve with coconut rice and fresh garden salad.
RUM MANGO CHICKEN2 grilled chicken breasts, salted to taste
1 c. mango juice concentrate (squash)
1-1/2 shots One Barrel Rum
1 Tbsp. corn starch, dissolved in very little water
Put mango squash to boil. Add One Barrel, and add corn starch to get a thick glaze. Pour over grilled chicken breast. Garnish with cilantro and sliced mangos.
3 to 4 lbs .Whole Chicken
2-3 plugs garlic ( crushed)
10-12 spice seeds
Water ( sufficient enough to cover chicken )
1 tsp salt
1/2 tsp black pepper
1 tsp thyme
Vinegar or sour orange to taste( start with 1/4 cup )
3-4 oregano leaves
1 jalapeno pepper ( or to taste )
2 1/2 -3 lbs onions
1 tsp margarine
1. Wash hands
2. Cut up chicken and clean with lime or vinegar . Season with salt and pepper .
3. Put chicken in water and add garlic, oregano , spice seeds , cloves and jalapeno
4. Boil then simmer chicken until tender
5. Remove chicken from water
6.Place chicken on bakin sheet and Bake in oven to make crisp and brown
7. Add more water in pot if necessary . (Add vinegar or sour orange to taste )
8. Bring to a boiling point and add onions
9. Just as water boils remove or turn off heat
10. Add 1 tsp margarine and sprinkle with little oil
*Serve with corn tortillas .
1 coconut (grated)
1/2 can condensed milk
1/2 nutmeg grated
2 tbsp vanilla essence
2 tsp sugar
2 cups flour
1/2 lb shortening
Combine flour,shortening and crumble Add water a little at a time to make dough. Grease muffin tin and line with dough.
Bake for 15 to 20 minutes at 400*
1 pint strong rum or to taste (2 cups / 500 ml)
4 nutmeg (grated)
1 oz cinnamon stick
6 tins large evaporated milk
2 tins sweetened condensed milk (or to taste)
Soak cinnamon stick in rum for 2 days.
Beat eggs well for about 15 – 20 minutes. (Removing beater and rinsing in clean water several times to remove strings (eye of egg).
Add evaporated milk and beat again.
Add condensed milk and check for sweetness.
Add grated nutmeg and the rum. (Used for soaking the cinnamon ) Please strain.
Mix again and then store in clean, dry bottles.
Store in refrigerator.
Shake before serving.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
1/2 teaspoon vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
Sift flour and baking powder together and set aside.
Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
BELIZEAN BLACK FRUIT CAKE by Miss Daisy
2 pounds mixed fruit
1 pound raisins
1 c. brown sugar to stew the fruit
2 c. rum for stewing fruit
4 c. brown sugar
2 c. butter
8 eggs, beaten
2 large tins evaporated milk
2 c. blackening (caramel coloring)
8 c. flour
4 tsp. baking powder
1 tsp. grated nutmeg
1 tsp. allspice
1 c. nuts
Place fruits, one cup brown sugar and the rum in a large saucepan.
Stew fruits for about 5 minutes and turn off flame; setting aside.
In a large bowl, cream together sugar and butter.
Slowly add beaten eggs.
Pour in milk and blackening and mix well.
Gradually add flour, baking powder, nutmeg, and allspice.
Add stewed fruits along with stewing liquid to cake batter.
Stir in nuts.
Line cake tins with brown paper and fill 3/4 full.
Bake in a preheated oven at 400 degrees for 3 hours.
Serves 10-12 people.
22 de diciembre de 2015
Belizean Cold Cake:
1 or 1 1/2 pk Marias Gamesa Cookies
2 to 4 tablespoons butter (depends how buttery you like it)
4 tablespoons sugar
1 teaspoon cream of tartar (optional)
1 large can Nestle cream ( media crema )
1 large can fruit cocktail
Mix sugar and 2 tablespoons butter until smooth.
Add cream of tartar and mix well.
Add cream and beat until smooth. If it is not as buttery as you like it add the remaining butter 1 tablespoon at a time to decide how you want it.
Layer dish with cookies, then add some of cream mixture and some fruit cocktail. Repeat this until you have topped with fruit cocktail like in picture.
place in freezer until frozen and enjoy!!!
White CakeNo Belizean Christmas is complete without plain white cake being offered at EVERY house you visit.
2 cups onion minced
8 habanero peppers,sliced
10-12 all spice seeds
1 1/2 cups vinegar
1/2 cup water
1 teaspoon salt
Combine all ingredients and marinate for 2 hours or overnight . Will keep for several weeks in refrigerator
Belizean Stew Chicken
1 clove garlic
salt, pepper (about a teaspoon of each)
Cumin ( a good pinch ground or about a teaspoon whole)
Vinegar or lemon juice (a few splashes or squeezes)
1 lb. red kidney beans
1 medium onion sliced
2 lbs. rice
1tsp. Black pepper
1/2 tsp thyme
1 tsp. Salt
2plugs garlic ( crushed)
1 dried coconut (grated)( to give
1 cup milk)
6-8 cups water
2.Collect all ingredients
3.Soak beans for 4-6 hours
4.Boil beans with garlic , onion, until tender.
5.Season soften beans with black pepper , thyme & salt
6. Add coconut milk. Stir & taste. Let boil
7. Clean /Wash rice
8. Add rice to seasoned beans . Stir , then cover. Cook until water is absorb or rice is tender. If necessary add more water gradually and continue cooking until rice is tender
# USUALLY EATEN WITH STEW CHICKEN , POTATO SALAD , FRY PLANTAINS ( habanero pepper sauce )
1stalk celery , chopped
1tbsp.Chopped onion ( optional)
1 tbsp chopped green bell pepper ( optional)
1btl sm Salad dressing
1 cup evaporated milk
1 tsp mustard
1 tin mixed veagetable
4 hard boiled eggs, chopped i small pieces
Salt and pepper to taste
Boil whole potato and carrots with the skin . Potatoes are done when a thin knife is inserted easily and potatoes look firm .
Cool potatoes and carrots, peel and cut into small cubes.
Add mixed vegetables to potatoes and carrots and then add celery, onions and eggs. Mix salad dressing with Grace mustard, milk, salt and pepper and add to potato mixture , just enough to coat all vegetables . Chill in refridgerator
ENJOY WITH RICE AND BEANS , STEW CHICKEN AND FRY PLANTAINS
1 lb. white sugar
1 coconut grated
1 lb flour
2 1/2 tsp. baking powder
4 eggs beaten
1/4 tsp nutmeg
1 small tin evaporated milk
Pineapple essence ( or other flavouring of choice)
2. Take out a small portion of the grated coconut and add a little warm water and squeeze to get coconut milk
3. Add coconut milk and coconut trash to Remaining grated coconut then add to the butter mixture. Stir and add a little water.
4.Add flour, baking powder , nutmeg (ground) , pineapple essence ( or otger flavouring) and evaporated milk.
5. Bake at 350 degrees for about 20-30 minutes .
21 de diciembre de 2015
1 1/4 cups sugar
1 tbsp. Butter
1 tsp. Vanilla essence
1/4 cup water
1 can sweetened condensed milk
Chopped peanuts or raisins ( optional)
Boil sugar and water then add milk.
Cook & stir constantly until mixture forms a soft ball when a few drops are placed in water.
Remove from heat , add vanilla and butter ,chopped peanuts or raisins may be added . beat with wooden spoon until firm .
Pour out on buttered baking sheet and cut into squares before it completely hardens .
6-8 full ears of corn (grated or ground)
1 dessert spoon margarine 10ml
1/4 cup thick coconut milk 125ml
2 tsps baking powder 10ml
1/2 tsp salt
Cut ends of corn.
Peel off husk and silk. Leave the large husk to wrap ducunu.
Grate or grind corn.
Melt margarine (low heat). Add melted margarine, salt and baking powder to corn.
Add milk. Mix well.
Put two or three corn cobs in pot to balance ducunu. Add water. Bring to a boil.
Put one large tblsp corn mixture in each corn husk. Fold over and set between cobs in boiling water. Boil for 20-30 minutes.
BELIZEAN WHITE FRUITCAKE
18 smoked banana leaves, cut in 10-inch squares
4 pounds chicken, cut into serving sizes
2 teaspoons salt
1 tablespoon Season All
1 teaspoon freshly ground black pepper
1 teaspoon sugar
²⁄₃ cup onion, diced
²⁄₃ cup green bell peppers, deseeded, diced
3 cloves garlic, minced
1¼ cups cilantro, minced
¼ cup vegetable oil, for browning chicken
1½ cups warm water
¼ cup red recado paste, diluted in water
Green olives, optional
Green peas, optional
Clean both sides of banana leaves with a damp cloth. Set aside. Season chicken pieces with salt, Season All, black pepper and sugar. Heat oil in a deep saucepot. Add chicken and cook until light brown. Add 1½ cups water. Dilute recado in approximately ⅓ cup warm water and add to chicken. Let simmer for half an hour, then remove chicken and set aside. Strain chicken broth for col and return to saucepot, reducing to a low heat.
¾ pound corn masa
²⁄₃ cup water
2 teaspoons salt
Mix masa, water and salt until well blended. Add the masa mixture to broth and stir until thickened. Add water if mixture is too thick. Remove from heat and set aside. Mixture should have the consistency of thick cream.
2⅓ pounds masa
4 teaspoons salt
1¼ cups water
1 cup vegetable oil
Mix masa, salt, water and vegetable oil until well blended. Mixture will be like a soft custard.
On a flat surface place a banana leaf on a larger square of foil. Place ⅓ cup masa mixture in middle of leaf and spread into a 5-inch circle. Top with ⅓ cup col, a piece of chicken and a slice of tomato.olives or green peas are optional. Bring opposite sides of the banana leaf and foil together and fold down tightly. Carefully fold each side over tightly to contain the filling. Line the bottom of a large saucepot with banana leaves. Arrange the wrapped tamales on a slant to avoid water getting into it. You may place as many tamales as you can in the saucepot. Add 4 inches of water and steam for 45 minutes to 1 hour. Check periodically to make sure there is always an inch of water in the pot. Allow to stand for 10 minutes before serving.
20 de diciembre de 2015
|1 cup||Parsley, fresa|
|1/4 cup||Egg substitute|
|1 cup||Chicken broth|
|6 tbsp||All-purpose flour|
|1/2 tsp||Garlic salt|
|2 loaves||(1 pound each) day-old egg bread, day-old|
|4 1/2 cups||Water|