Dominica News | Blue Isle Jazz | Caribbean Recipes | Historic Dominica | Photos | Classified Ads | Search Jobs

Caribbean Recipes

Traditional Caribbean Cooking

Archive for the ‘Dessert’

← Previous Entries
Next Entries →

6 Jan 2008

Carrot Spice Muffins

Written by Chris in Dessert

carrot-spice-muffin.JPG

Photo via Coconut & Lime

They are just filled with all sorts of things that good for you: carrots, whole wheat flour, and applesauce replaces much of the oil.These are the sort of muffin you can feel virtuous eating.

subscribe to CR

Ingredients:

  • 2 cups shredded carrot
  • 1 1/2 cups flour
  • 1/2 cup whole wheat flour
  • 1 1/4 sugar
  • 1 cup applesauce
  • 1/2 cup oil
  • 2 tablespoons grated fresh ginger
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  • 3 large eggs
Method:

Preheat oven to 350. Grease and flour or line 20 wells in a muffin tin. In a large bowl, mix together flour, baking soda, cinnamon, salt, carrots, ginger, allspice, cloves, sugar and mace. In a small bowl or large measuring cup, whisk together the eggs, oil, applesauce and vanilla.

Pour into the dry mixture and mix thoroughly. Fill each well 3/4 of the way full and bake 20 minutes or until a toothpick inserted in the center of the center muffin comes out clean. Remove from pan and cool on a wire rack.
          0 votes




Related Post:

Related Links:

24 Dec 2007

Pinwheel Chocolate-Vanilla Cookies

Written by Chris in Dessert

pinwheel-cookies.jpgMy mom came up with this recipe for her Christmas party she is hosting. Pinwheel Cookies are pretty easy to make but the dough is really soft. My mom ended up having to refrigerate it in between each step and it was still tricky to roll the two dough’s together without ripping. It wasn’t a difficult cookie to make but we were left with a lot of “down time” waiting for the dough to cool down between each step. All in all, they turned out very well, not too difficult and very chocolatey. :smile: Photo by: *Coconut & Lime*

subscribe to CR

Ingredients:

  • 4 1/2 teaspoons butter , melted
  • 3/4 cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cocoa
  • 1/2 cup butter, at room temperature
Method:

WARNING: this needs to be done the day before you want to bake the cookies.

In a large bowl, cream together the 1/2 cup butter and sugar. Add egg and vanilla. Beat until fluffy. In a medium sized bowl, combine flour, baking powder and salt. Add the flour mixture to the butter mixture, combine thoroughly. Remove half the dough to medium bowl. Add cocoa and melted butter to remaining dough. Mix thoroughly. Divide the dough in half. Divide the vanilla dough in half as well. You should now have 4 sets of dough, two vanilla and two chocolate. Dough should be firm. If not, refrigerate 1/2- 1 hour until firm. Sandwiched between 2 pieces of wax paper, roll one portion vanilla dough into 8-inch square. Repeat procedure with one portion chocolate dough. If the dough is warm and soft, you may need to chill it again at this point. Remove top sheets of wax paper; invert vanilla dough onto chocolate dough. Remove the top sheet of wax paper. Roll carefully. Wrap in wax paper. Repeat procedure with remaining dough. Refrigerate over night.

Preheat oven to 350°F. Cut rolls into 1/4-inch slices; place 2 inches apart on an ungreased cookie sheet. Bake 6-7 minutes or until just set. Careful, the cookies do not brown on top and it is difficult to visually tell if they are done. Remove from cookie sheet to wire rack. Cool completely.

Serves: Small Gathering

          0 votes




Related Post:

Related Links:

12 Sep 2007

Meat Pies

Written by Chris in Dessert

(Shortcrust pastry)

Ingredients for shortcrust pastry:

  • 200 g (8 oz) plain flour
  • 1 ml spoon (1/4 teasp.) salt
  • 100 g (4 oz) fat (1/2 vegetable shortening and 1/2 margarine)
  • cold water to bind

Ingredients for filling:

  • 400 g (1 lb) ground beef
  • 5 ml spoon (1 teasp.) fresh thyme
  • 5 ml spoon (1 teasp.) onion powder
  • 5 ml spoon (1 teasp.) salt
  • 2 stalks escallinons, finely chopped
  • 1 red pepper, deseeded and finely chopped
  • 2 x 15 ml spoon (2 tbsp.) tomato ketchup
  • 2 x 15 ml spoon (2 tbsp.) oil
  • 25 g (1 oz) breadcrumbs
  • 125 ml (1/4 pt) warm water
  • beaten egg or milk to glaze
Method:
Make shortcrust pastry (see Mammy-apple Pie).Mix meat with remaining ingredients except oil, breadcrumbs and water. Leave to stand for 30 minutes.
Heat oil in a large frying pan. Add meat mixture and cook gently, stirring occasionally, for about 10-15 minutes. Pour off excess oil.Add breadcrumbs and warm water to the meat and cook for another 15 minutes.

Meanwhile, roll out pastry to 3 mm (1/8 in) thick. Cut into 12 circles, each about 12.5 cm (5 in) in diameter.

Place spoonfuls of the meat mixture on one side of each circle. Damp edges of each circle with water. Fold pastry over meat and press edges together. Pinch to seal.

Put patties on an ungreased baking sheet. Prick tops with a fork and brush with beaten egg or milk. Bake at 220°C (425°F), Gad Mark 7, for 20-30 minutes, or until golden brown. Serve hot or cold with a dark-green leafy vegetable or salad.

Makes about 12 patties.
          0 votes




Related Post:

Related Links:

← Previous Entries
Next Entries →