tag:blogger.com,1999:blog-35211287242059232642024-03-27T16:52:56.623-07:00Jamaican FoodieUnknownnoreply@blogger.comBlogger149125tag:blogger.com,1999:blog-3521128724205923264.post-80763617322463239032023-12-16T15:17:00.000-08:002023-12-16T15:26:42.020-08:00Jamaican Christmas Fruit Cake<b>Jamaican Christmas Fruit Cake<br /></b> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2O3N7rh7zco8aZFFzStg2GLOB-5Lp9TAL2J1_Xcr6BQdcMKNbKaNcQkURVyFL9RRGpoj8foXVomrJyNyZphwXmppG4TLMLTv4tzxOrI88Nb9mXTyQSGeL7LvDWiZgfhyphenhypheni_dOqqo13KlHTnMldPzoCrewljy2SoQXQwXESB1bO0yrGcQ12rybBPNXC424/s1032/IMG-20231216-WA0015.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="1032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2O3N7rh7zco8aZFFzStg2GLOB-5Lp9TAL2J1_Xcr6BQdcMKNbKaNcQkURVyFL9RRGpoj8foXVomrJyNyZphwXmppG4TLMLTv4tzxOrI88Nb9mXTyQSGeL7LvDWiZgfhyphenhypheni_dOqqo13KlHTnMldPzoCrewljy2SoQXQwXESB1bO0yrGcQ12rybBPNXC424/s320/IMG-20231216-WA0015.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>The Jamaican fruit cake, also known as Jamaican black cake, has roots in British Christmas traditions. It evolved in Jamaica with the influence of African and Caribbean culinary elements. The cake typically contains fruits like prunes, raisins, and currants soaked in rum, along with spices such as nutmeg and cinnamon. <div>The rich and dark color comes from the use of browning, a caramelized sugar sauce. Jamaican fruit cake is often enjoyed during special occasions and celebrations, reflecting the diverse cultural influences in Jamaican cuisine. Most Jamaican families have their own unique recipe which they consider the best. Some persons prefer their cake with a cake-like texture while others prefer a more pudding texture. <div><br /><div><br /><span><a name='more'></a></span>1 cup butter or margarine <br />1 cup brown sugar<div>6 eggs </div><div>4 cups mixed fruits, blended</div><div>3 cups flour</div><div>½ tsp baking soda</div><div>3 tsp baking powder </div><div>2 tsp vanilla extract <br /> 1 tsp almond extract</div><div>1 tsp rose water<br /> 2 tsp lime juice <br /> 1 tsp lime zest<br />¼ cup bread crumbs<br />1 tsp ground cinnamon <br />½ tsp ground nutmeg </div><div>1 tsp mixed spice </div><div>1 tsp salt <br />¼ cup rum <br />½ cup Port wine (Red Label is best)</div><div>2 cups wine with ¼ cup rum for soaking <br /><br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjipd3XRlc4QbbBGApjw3GIsMb_rSVes9S3o2WhymhlY2WumG4fAZVb3_qMshy2ArpExznq68nYYcysDZGfggeuESqqPZEMtTXkcjzg8VsbU9iJjJHzxYhDGnGOqxN6sB3MxvJsh4ioeXp67uVaWqxf8Tp-2qiBgvQ2qa6zgIP11KTqq5fVkS_Jk-x9C44/s3837/20231213_232546.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1672" data-original-width="3837" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjipd3XRlc4QbbBGApjw3GIsMb_rSVes9S3o2WhymhlY2WumG4fAZVb3_qMshy2ArpExznq68nYYcysDZGfggeuESqqPZEMtTXkcjzg8VsbU9iJjJHzxYhDGnGOqxN6sB3MxvJsh4ioeXp67uVaWqxf8Tp-2qiBgvQ2qa6zgIP11KTqq5fVkS_Jk-x9C44/s320/20231213_232546.jpg" width="320" /></a></div><br /><span><!--more--></span>Directions <br /> <br /> Preheat oven to 350 degrees F. In a mixing bowl, cream the butter and sugar until light and fluffy. Mix in the vanilla, lime juice, and lime zest. Add the eggs one at a time, and incorporate well. Combine bread crumbs, flour, all the spices, baking powder, and salt. Combine rum and port. Add flour mixture alternately with rum/port mixture into the batter (you may not need all the port/rum) Fold in the fruit.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkx413xdWoQGLj5iCKhyphenhyphen2Gt4U1M4mauFl51j-e4LPhL7J0lFritPXBunqyE8EAM3rRxTlFYbSYRBl0TJxkGb0ERY3Y39jJJhMsn0lT3FHlUO4OYtstyTpZZBipeJod5gKphf-i_a1wqg3UrVzMOZThM0wPz6LZQjIDFwJHF3gES0JM9LYW-RtzKMLt9XE/s545/IMG-20231216-WA0010.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="475" data-original-width="545" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkx413xdWoQGLj5iCKhyphenhyphen2Gt4U1M4mauFl51j-e4LPhL7J0lFritPXBunqyE8EAM3rRxTlFYbSYRBl0TJxkGb0ERY3Y39jJJhMsn0lT3FHlUO4OYtstyTpZZBipeJod5gKphf-i_a1wqg3UrVzMOZThM0wPz6LZQjIDFwJHF3gES0JM9LYW-RtzKMLt9XE/s320/IMG-20231216-WA0010.jpg" width="320" /></a></div><br /> <br /> Prepare 1 (9-inch) cake pan with grease/wax paper. Fill the pan 3/4 of the way and bake until a skewer comes out of the center of the cake clean, about 1 hour and 10 minutes (may vary based on your oven).</div><div>Cool for 5 minutes. </div><div>Pour the 2 cups wine over the warm cake. Allow to cool before removing from tin. </div><div><br /></div><div><i>Tip</i>: Place a pan with water on the bottom shelf to prevent cake burning and keeping it moist. </div><div> <br /><b><u>Fruit Soak</u></b><div>1 pound black raisins <br /> 1 pound golden raisins <br /> 1 pound prunes,<br /> 8 oz mixed peel <br /> Jamaican white rum <br /> Brandy<br /> Port<br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy48BnTCGZ8VjSzjBU3U0-_sAnMQo2WpE2mDLHZIYB-w3vQDjZagkdwJa-wFNZyOZLc9q0ipPE_SjqaaJHSKZw5OiAMxDQR6nK1J5_Y0KT924oycFtsTsHpxhXJDRZkd4A3xkAjDlyeYZ68lc5ZmzHgskMXI_F3ZiWDcm30LPUNTlKhJrpbSIlhwuR44Q/s919/IMG-20231216-WA0011.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="919" data-original-width="759" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy48BnTCGZ8VjSzjBU3U0-_sAnMQo2WpE2mDLHZIYB-w3vQDjZagkdwJa-wFNZyOZLc9q0ipPE_SjqaaJHSKZw5OiAMxDQR6nK1J5_Y0KT924oycFtsTsHpxhXJDRZkd4A3xkAjDlyeYZ68lc5ZmzHgskMXI_F3ZiWDcm30LPUNTlKhJrpbSIlhwuR44Q/s320/IMG-20231216-WA0011.png" width="264" /></a></div>Put raisins, prunes, and mixed peel in a glass jar and cover with mixture of equal parts Jamaican white rum (Preferably wray and nephew white), Brandy and Port. Cover with a tight fitting lid, label, and date the jar. Put in a cool, dry cupboard. From time to time, check the fruits to see if more liquor is needed, as the fruits will plump and soak up the liquid. Keep the fruit covered in liquor. It is best to allow the fruit to marinate for at least 1 month for best flavor.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigB3jybrOREY4FdWvOFQ3u4ncRlyC_6LVqwGUQaLwdooGkrC7SJZEOMd-0N7uWNFDYI1eOkTUXNzjohYUzRAOSihyphenhyphenYmNQ9Ykixi8uJl7xEFR_8rwt1ybTqJNbL6GKZFXceQiH8MNwat_Odx4ZG3HRjnKbwbcQYgwJ_X4lPE9nXKTPRKCazAHC7xr4H5zI/s1031/IMG-20231216-WA0012.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigB3jybrOREY4FdWvOFQ3u4ncRlyC_6LVqwGUQaLwdooGkrC7SJZEOMd-0N7uWNFDYI1eOkTUXNzjohYUzRAOSihyphenhyphenYmNQ9Ykixi8uJl7xEFR_8rwt1ybTqJNbL6GKZFXceQiH8MNwat_Odx4ZG3HRjnKbwbcQYgwJ_X4lPE9nXKTPRKCazAHC7xr4H5zI/s320/IMG-20231216-WA0012.jpg" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGj07GhtqvI0gF2TEIC-hfnFLpxcsFerdHpzqXYYPqIvoxyshZaQXhA5-wedKWyXlufUYEoO5-Kvz_fjtIsn-RDs8HJPfabqXI-5kcIJE4PVvQyVQd5o-0OSu8azeJMUxXbfEirg54TJo2zmFTFtvLD3UrBKkSztKm1qlLDTq0SHqJK0IDe_UtFW8zjLo/s1032/IMG-20231216-WA0015.jpg"><br /></a><br /></div></div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3521128724205923264.post-20989862495952089822023-02-22T18:49:00.000-08:002023-02-22T18:49:11.959-08:00<!DOCTYPE html>
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<title>Coconut Biscuit Recipe</title>
<meta name="description" content="Try this unique recipe for coconut biscuits that are crispy on the outside and chewy on the inside.">
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"1 cup all-purpose flour",
"1/2 cup desiccated coconut",
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"text": "Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper."
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"text": "In a large mixing bowl, whisk together the flour, desiccated coconut, sugar, and salt."
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<header>
<h1>Coconut Biscuit Recipe</h1>
<p>Try this unique recipe for coconut biscuits that are crispy on the outside and chewy on the inside.</p>
</header>
<main>
<h2>Ingredients</h2>
<ul>
<li>1 cup all-purpose flour</li>
<li>1/2 cup desiccated coconut</li>
<li>1/4 cup granulated sugar</li>
<li>1/4 tsp salt</li>
<li>1/2 cupUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-3521128724205923264.post-84327751895082077352023-02-12T18:54:00.000-08:002023-02-12T18:54:14.887-08:00<html>
<head>
<title>The Ultimate Guide to Jamaican Rum</title>
</head>
<body>
<h1>The Ultimate Guide to Jamaican Rum</h1>
<p>Jamaica is known for its rich history and culture, and its rum is no exception. From its smooth and complex taste to its distinct aroma, Jamaican rum is a true delight for any rum lover. In this blog post, we'll explore everything you need to know about Jamaican rum and share a delicious recipe that you can make at home.</p>
<h2>What is Jamaican Rum?</h2>
<p>Jamaican rum is a type of rum that is made from sugar cane and distilled in Jamaica. The sugar cane is harvested, crushed, and fermented to create a molasses base. The molasses is then distilled and aged in oak barrels to produce the smooth and flavorful rum that we know and love. Jamaican rum is characterized by its full-bodied and sweet taste, with hints of spice, fruit, and smoke.</p>
<h2>Types of Jamaican Rum</h2>
<p>There are several types of Jamaican rum, each with its own unique flavor profile. Some of the most popular types of Jamaican rum include:</p>
<ul>
<li>Gold rum: Aged for several years, gold rum is smooth and mellow, with hints of vanilla, caramel, and honey.</li>
<li>Dark rum: Dark rum is aged for longer, giving it a deeper, more intense flavor with notes of fruit, spices, and smoke.</li>
<li>Spiced rum: Infused with spices such as cinnamon, nutmeg, and vanilla, spiced rum is sweet and warming, with a distinct aroma.</li>
</ul>
<h2>The Perfect Jamaican Rum Cocktail Recipe: Jamaican Mule</h2>
<p>Here's a simple and delicious recipe for a Jamaican Mule, a classic cocktail that pairs the smooth and complex flavor of Jamaican rum with fresh ginger and lime. It's the perfect drink for any rum lover, and it's easy to make at home.</p>
<h3>Ingredients:</h3>
<ul>
<li>2 oz Jamaican rum</li>
<li>1 oz fresh lime juice</li>
<li>1 oz ginger syrup</li>
<li>Ginger beer</li>
</ul>
<h3>Instructions:</h3>
<ol>
<li>In a shaker, combine the Jamaican rum, fresh lime juice, and ginger syrup.</li>
<li>Shake well and strain into a glass filled with ice.</li>
<li>Top up with ginger beer and stir gently.</li>
<li>Garnish with a lime wedge and enjoy your Jamaican Mule!</li>
</ol>
<p>With its smooth and complex flavor, Jamaican rum is the perfect ingredient for any cocktail. Whether you prefer it neat, on the rocks, or in a classic cocktail like the Jamaican Mule, you're sure to enjoy the unique taste and aroma of this delicious spirit.</p>
<p>We hope you've enjoyed this ultimate guide to Jamaican rumUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-3521128724205923264.post-9852237915289360502022-04-05T19:42:00.008-07:002022-08-15T19:19:34.090-07:00All you need to know abiut Breadfruit<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7yIIVlRTs8S7b_m-wIu_hn-A-kGNZLXcS0Vtdb1XojOwdvu9Wn3bZ79rkPommQxr8yp-uWKRn-qUn-0LijIvTQu1morZrIkCaLQzeYRuyMBHnsRnLR0mJXbs8ODMsVfsVeQpkoY6nqLCkm7TOK2x3hjPxSVambWYtzPejRwEEiXHQNoXHY1CdhBm/s300/images.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="168" data-original-width="300" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7yIIVlRTs8S7b_m-wIu_hn-A-kGNZLXcS0Vtdb1XojOwdvu9Wn3bZ79rkPommQxr8yp-uWKRn-qUn-0LijIvTQu1morZrIkCaLQzeYRuyMBHnsRnLR0mJXbs8ODMsVfsVeQpkoY6nqLCkm7TOK2x3hjPxSVambWYtzPejRwEEiXHQNoXHY1CdhBm/s1600/images.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"> <b>History of the Breadfruit </b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Breadfruit originated in New Guinea and the Indo-Malay region and was spread throughout the vast Pacific by voyaging islanders. Europeans discovered breadfruit in the late 1500s. They were amazed and delighted by a tree that produced prolific, starchy fruits that, when roasted in a fire, resembled freshly baked bread in texture and aroma.</div><div class="separator" style="clear: both; text-align: left;">Sir Joseph Banks, who sailed on HMS Endeavour with Captain Cook to Tahiti in 1769, recognized the potential of breadfruit as a food crop for other tropical areas. He proposed to King George III that a special expedition be commissioned to transport breadfruit plants from Tahiti to the Caribbean. This set the stage for one of the grandest sailing adventures of all time. The ill-fated voyage of HMS Bounty 1787-89, under the command of Captain William Bligh, is an extraordinary tale of mutiny, deceit, courage, and sailing skill. Unfortunately, the hundreds of breadfruit plants collected in Tahiti were all tossed overboard by mutineers.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMvMC3JI1QZbx45MpYM2Sg8rIZHoi4ZEgGseT-Fkx5FIRCEfAnk4HU3FxFUTgQbTnex3OeC9RdWu5yQRwNekeTIcduvXtAH4Bwx6-OF0vHHJtgBRj8Zq_wf6k-wrlr0Uvb8VMJP05jgRx5hRQ-AyEfFk793yhkgozxmvCkcfcxuFOFhDUG2xqgNPZo/s1200/mutiny_on_the_bounty_0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="873" data-original-width="1200" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMvMC3JI1QZbx45MpYM2Sg8rIZHoi4ZEgGseT-Fkx5FIRCEfAnk4HU3FxFUTgQbTnex3OeC9RdWu5yQRwNekeTIcduvXtAH4Bwx6-OF0vHHJtgBRj8Zq_wf6k-wrlr0Uvb8VMJP05jgRx5hRQ-AyEfFk793yhkgozxmvCkcfcxuFOFhDUG2xqgNPZo/s320/mutiny_on_the_bounty_0.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">What is little known, is that Captain Bligh returned to Tahiti on the aptly named HMS Providence to continue the breadfruit voyage. Several Tahitian varieties, and an unknown variety from Timor, were successfully introduced to the Caribbean in 1793, first to the botanic garden on St. Vincent and then to botanic gardens at Bath and Spring Garden and other locations in Jamaica. While many accounts dismiss this epic plant introduction as a failure because this unknown crop was not initially accepted by the islands’ population as a food, subsequent decades and centuries have proved the value of breadfruit to the Caribbean and other tropical areas.The British were not alone in their efforts to bring the breadfruit to their tropical colonies. The French centered their plant introduction efforts at the Pamplemousse Botanical Garden in Mauritius. The breadnut (Artocarpus camansi) was collected in the Philippines in 1776 and sent to French colonies in the Caribbean and elsewhere in the 1780s onwards. A seedless Tongan breadfruit variety, known as kele kele, reached Martinique, Guadeloupe, and Cayenne, French Guiana by the late 1790s.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">These few breadfruit varieties, and breadnut, made their way to other tropical areas, and today are grown in 90 countries worldwide.</div><div class="separator" style="clear: both; text-align: left;"><a href="https://ntbg.org/breadfruit/about/history/"><i>Source</i></a><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dx4RQEU9TJRvjN2mX5tuEAJfhXtf1ZBzDorGmq5hnUVhc3_wr8JldGIY0hVBsxswBhHWPYAuPuwXUPrSQr80A' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><div><br /></div><div><br /></div><div><b>Creamed Breadfruit</b><p></p><p>1 full but not soft breadfruit </p><p>hot milk</p><p>1 tablespoon margarine </p><p>salt to taste</p><p>Wash fruit, peel and cut into convenient pieces. Drop into boiling water and cook until tender. Strain and mash until floury, add margarine and salt to taste and enough milk to make a creamy consistency. Variation. Pile into greased casserole, cover with grated cheese and brown in a quick oven ( 375°F.).</p><p> <u>Serves 6 to 8</u></p><p><br /></p><p><b>Breadfruit Chips</b> </p><p>Follow the previous recipe until the breadfruit is tender. When tender, cut into chips and fry in hot oil or fat.</p><p><b>Steamed Breadfruit</b></p><p>1 full but not soft breadfruit</p><p>Wash the breadfruit, cut into quarters and place in a steamer. </p><p>Steam over boiling water for 2 hour or until tender. </p><p>Peel off the skin, remove heart, cut into slices and serve with butter. </p><p><br /></p><p><b>Stuffed Breadfruit</b></p><p>1 full but not soft breadfruit</p><p>2 cups minced meat</p><p>1 small onion minced</p><p>gravy to moisten</p><p>1 tomato</p><p>salt and black pepper to taste</p><p>Preheat oven to 350°F.</p><p><i>Serves 6 to 8</i></p><p>Peel and parboil the breadfruit whole in salted water. Mix together minced meat, onion and tomato, moisten with gravy until the mixture is soft but not too sloppy, season to taste. From stalk end of breadfruit cut out the core and a little fruit, fill the hole with the prepared mixture. Bake in a moderate oven for about 45 minutes. Butter the crust and serve hot.</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/MxVpSB5ggHg" width="320" youtube-src-id="MxVpSB5ggHg"></iframe></div><br /><p><br /></p><p> <b>Breadfruit Croquettes</b></p><p>1 breadfruit </p><p>1 egg, beaten </p><p>dried browned breadcrumbs</p><p> <i>Serves 6 to 8 </i></p><p>Follow the recipe for creamed breadfruit, making the creamed mixture just soft enough to handle. Roll in dried browned breadcrumbs, then in egg beaten with two tablespoons of water added. Roll again in breadcrumbs and fry in deep fat. Drain on soft paper, serve hot.</p><p><br /></p><p><br /></p><p><br /></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3521128724205923264.post-48578064799562104852021-10-24T08:26:00.000-07:002021-12-23T06:42:14.286-08:00<div class="separator" style="clear: both; text-align: center;">
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</div>COCONUT WATER</div><p><b>Coconut water is nature’s finest nutritious drink and best thirst quencher.</b></p><p>✓ Rich in potassium<br>✓ Contains calcium, iron, zinc<br>✓ Has B Vitamins and Vitamin C<br>✓ Low in carbohydrates<br>✓ Low in sugars</p></div><br><div class="twocol-one last"><div class="page_heading">COCONUT OIL IS GREAT!!</div><p>✓ Helps maintain healthy ratio of Omega 6 to Omega 3 fatty acids</p><p>✓ Is easily digestible, easily oxidized – preferred source of energy</p><p>✓ Has antiviral, antibacterial and antiprotozooal properties does not contribute to cholesterol</p><p>✓ Important component of medicinal and baby foods</p><p>✓ Widely used in cosmetics</p><p>✓ Is the best oil for cooking</p><div class="page_heading">COIR FIBRE FOR SALE!!</div><p>Farmers, landscapers, gardeners, proprietors of flower shops and garden supplies stores – we have available for sale at competitive prices, shredded coconut husks (local coir fibre). Buy Jamaican and support the economy.<div class="separator" style="clear: both; text-align: center;">
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</div></p><p><b>Top Coconut Recipes </b></p><p>Jamaican Coconut Toto</p><p>Jamaican Coconut Drops</p><p>Jamaican Coconut Gizzarda</p><p>Jamaican Coconut Pink on Top</p><p>Coconut Bread</p><p>Coconut Jackass Corn</p><p>Coconut Run Dung</p><p>Coconut Oil</p><p>Coconut Milk</p><p><br></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3521128724205923264.post-60029571238964668862021-10-21T06:52:00.008-07:002021-10-24T07:28:32.868-07:00All about bulgur<h1 style="clear: both;"><div style="text-align: left;"><u style="font-size: 14px; font-variant-ligatures: none; font-weight: normal; letter-spacing: 0.2px; white-space: pre-wrap;"><span style="color: #2b00fe; font-family: Merriweather;">What is bulgur?</span></u></div><span style="font-family: Merriweather; font-size: small; font-weight: normal;"><div style="text-align: left;"><span style="background-color: white; color: #202124; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;">Bulgur, also called bulgur wheat, is a cereal food made of wheat groats that have been parboiled, dried, and ground. Commercial bulgur is usually made from</span></div> durum wheat, though other wheat species can be used.</span></h1><h1 style="clear: both; text-align: center;"> <a href="https://www.blogger.com/#"><img height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF35-Now8WL69G5FclpYcD9A4nrvuVril88RnwpcAg-J64kD3vbi1n2SXBgT4GaGN4H3qSuoMRm4zOn0bsCBgAtL81gmt_NPGNjNWnA06nUGSFTQymSRZtXMMhjBwcV7-fExu2nmt8AoA/w400-h290/41oEXJGA1pL.jpg" width="400" /></a></h1><h1 style="clear: both;"><span><a name='more'></a></span><span style="font-family: Merriweather; font-size: small; font-weight: normal;"><br /></span></h1><div style="text-align: left;"><span style="font-family: Merriweather; font-size: small;"><span style="color: #2b00fe;">Taste and Use<br /></span></span><span style="font-family: Merriweather; font-size: small;"><span style="font-weight: normal;">Bulgur has a nutty flavour and can be served as a side dish, similar to rice or couscous, and is often used in baked goods, pilafs, and soups. As a whole-wheat product, bulgur is a good source of dietary fibre, protein, iron, and vitamin B6 and contains gluten.</span></span></div><div style="text-align: left;"><span style="font-family: Merriweather; font-size: small;"><span style="font-weight: normal;"><br /></span></span><span style="font-family: Merriweather;"><span face="Roboto, Arial, sans-serif" style="background-color: white; color: #2b00fe; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;"><b><u>History <br /></u></b></span></span><span style="font-family: Merriweather;"><span face="Roboto, Arial, sans-serif" style="background-color: white; color: #202124; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;">Wheat was domesticated in the Fertile Crescent in ancient times, and it is thought that bulgur has a similarly ancient history. It is known to have been used in ancient Greece and the ancient Middle East and is mentioned in Old Testament literature. Bulgur remains an important ingredient in Middle Eastern cuisine and is also common in India and the Balkan states. It is the main ingredient in tabbouleh (a salad of bulgur, tomatoes, onions, and herbs) and kibbeh (ground meat patties with onions and spices). Since the earl<br /></span></span><span style="font-family: Merriweather;"><span face="Roboto, Arial, sans-serif" style="background-color: white; color: #202124; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;">y 1900s, bulgur has grown in popularity as a health and gourmet food in the United States and western Europe.</span></span></div><div style="text-align: left;"><span style="font-family: Merriweather;"><span face="Roboto, Arial, sans-serif" style="background-color: white; color: #202124; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;"><br /></span></span><span style="font-family: Merriweather;"><span face="Roboto, Arial, sans-serif" style="background-color: white; color: #2b00fe; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;"><b><u>Preparation<br /></u></b></span></span><span style="font-family: Merriweather;"><span face="Roboto, Arial, sans-serif" style="background-color: white; color: #202124; font-variant-ligatures: none; letter-spacing: 0.2px; white-space: pre-wrap;">Traditionally, bulgur is prepared by partially boiling whole-wheat groats until they crack, drying them in the sun, then grinding them to various sizes in a stone mill. Industrially prepared bulgur is parboiled, then oven dried and ground and sifted mechanically to precise grades. To cook bulgur, the product is usually boiled, similar to rice or other grains, but it can also be fried, roasted, baked, or simply soaked. Since bulgur is already partially cooked, it takes less time to prepare than other whole grains and has a longer shelf life.</span>.</span></div><div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Merriweather;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather;"><iframe allowfullscreen="" class="BLOG_video_class" height="281" src="https://www.youtube.com/embed/nTSzq7HaLaw" width="338" youtube-src-id="nTSzq7HaLaw"></iframe></span></div></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Merriweather;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Merriweather;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Merriweather;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Merriweather;"><b><span style="color: #2b00fe;">Recipe</span>: Jamaican Bulgur Porridge with Coconut Milk</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Merriweather;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: Merriweather;"><i>One of my all time favorites Bulgur Porridge. Takes as little as 20 minutes and full of flavor ( and fiber).</i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Merriweather;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="background-color: white; clear: both; color: #666666; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgesDPsVvwPNR1UUjc2vfiuhWbfywAuzBuz0rXlUk65gVIYvkS4O8oLhvfhSWqxhx6x7_qTUIPvXQlSEblfnFLDz6D0c_4StaKXYTWgF4CuFdHlozzKIsE1fXakD-FhrdZS01RT6zPIjOU/s1600/ipics+007.jpg" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><span style="font-family: Merriweather;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgesDPsVvwPNR1UUjc2vfiuhWbfywAuzBuz0rXlUk65gVIYvkS4O8oLhvfhSWqxhx6x7_qTUIPvXQlSEblfnFLDz6D0c_4StaKXYTWgF4CuFdHlozzKIsE1fXakD-FhrdZS01RT6zPIjOU/s320/ipics+007.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></span></a></div><span style="font-family: Merriweather;"><span class="ingredient" face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666;"><span class="amount"><div class="separator" style="clear: both; text-align: left;"><span class="ingredient" face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; color: #666666;"><span class="amount"><br /></span></span></div></span></span><br style="background-color: white;" /><span class="ingredient" face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white;"><span class="amount"><span class="value">Servings: 4</span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Merriweather;"><span class="ingredient" face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white;"><span class="amount"><span class="value"><br /></span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="amount" style="font-family: Merriweather;"><span class="value"><b>Ingredient</b></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="amount" style="font-family: Merriweather;"><span class="value">4 </span><span class="type">cups</span></span><span style="background-color: white; font-family: Merriweather;"> </span><span class="name" style="font-family: Merriweather;">water</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Merriweather;"><span class="ingredient" face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white;"><span class="amount"><span class="value">1/2</span> <span class="type">teaspoon</span></span> <span class="name">salt</span></span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white;"></span><br style="background-color: white;" /><span class="ingredient" face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white;"><span class="amount"><span class="value">1 </span><span class="type">cup</span></span> <span class="name"><span id="goog_1964351003"></span><a href="https://www.blogger.com/" style="text-decoration-line: none;">bulgur</a></span></span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" id="goog_1964351004" style="background-color: white;"></span><br style="background-color: white;" /><span class="ingredient" face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white;"><span class="amount"><span class="value">2 </span><span class="type">cup</span></span> <span class="name">coconut milk (or whole milk if you prefer)</span></span><br style="background-color: white;" /><span class="ingredient" face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white;"><span class="amount"><span class="value">2 </span><span class="type">teaspoon</span></span> <span class="name">vanilla extract</span></span><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white;"></span><br style="background-color: white;" /><span class="ingredient" face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white;"><span class="amount"><span class="value">1/2</span> <span class="type">teaspoon</span></span> <span class="name">cinnamon*</span></span><br style="background-color: white;" /><span class="ingredient" face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white;"><span class="name">1/4 tsp nutmeg</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Merriweather;">1/4 cup sugar<br style="background-color: white;" /><span class="ingredient" face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white;"><span class="amount"><span class="value">2 </span><span class="type">tablespoons</span></span> <span class="name">condensed milk</span></span><br style="background-color: white; color: #666666;" /><br style="background-color: white; color: #666666;" /><br style="background-color: white; color: #666666;" /></span><div class="google-auto-placed" style="background-color: white; clear: both; color: #666666; height: auto; text-align: center; width: 616px;"><ins class="adsbygoogle adsbygoogle-noablate" data-ad-client="ca-pub-7131319920549412" data-ad-format="auto" data-ad-status="unfilled" data-adsbygoogle-status="done" style="background-color: transparent; display: block; height: 0px; margin: 10px auto;"><ins aria-label="Advertisement" id="aswift_5_expand" style="background-color: transparent; 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border-width: 0px; height: 0px; left: 0px; position: absolute; top: 0px; width: 616px;" vspace="0" width="616"></iframe></span></ins></ins></ins></div><div class="pod directions" style="background-color: white;"><h2 style="margin: 0px; position: relative;"><span style="font-family: Merriweather; font-size: small;">Instructions</span></h2><ol><span class="instructions" style="font-family: Merriweather;"></span></ol><ol><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Merriweather;">Bring salted water to a boil. Stir in bulgur.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Merriweather;">Cover and cook on low heat for 15 minutes.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Merriweather;">Stir in coconut milk, cinnamon, nutmeg and vanilla .</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Merriweather;">Simmer until thickened. Add a little water if it becomes too thick.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Merriweather;">Sweeten with sugar. </span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Merriweather;">Swirl condensed milk on top.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Merriweather;">Serve hot.</span></li></ol><span style="font-family: Merriweather;">*Use a <a href="http://thejamaicanfoodie.blogspot.com/2011/02/jamaican-cinnamon-leaf.html" style="text-decoration-line: none;">cinnamon leaf</a> if you like. Remove just before service.</span></div><div class="pod directions" style="background-color: white; color: #666666;"><span style="font-family: Merriweather;"><br /></span></div><div class="pod directions" style="background-color: white; color: #666666;"><span style="font-family: Merriweather;"><br /></span></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3521128724205923264.post-40078861551802098622021-01-16T11:39:00.003-08:002021-09-08T13:18:40.440-07:00Authentic Jamaican Toto (Original , Best Recipe )<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2dU1EJjE6UKQlpJgAU7fTYmCtLE1SGaVmbHHRFLSlkmxHnt_rzIF6NHgu-CK3YtvNDaavZTxuPkTlVF1Rnhb_Wta0loj7TJPEPItUrorbkP6Rw2CmYEgWZxxyratBbK3BGG1g_8sClU/s1600/1610825991339389-0.png" style="margin-left: 1em; margin-right: 1em;">
<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2dU1EJjE6UKQlpJgAU7fTYmCtLE1SGaVmbHHRFLSlkmxHnt_rzIF6NHgu-CK3YtvNDaavZTxuPkTlVF1Rnhb_Wta0loj7TJPEPItUrorbkP6Rw2CmYEgWZxxyratBbK3BGG1g_8sClU/w240-h320/1610825991339389-0.png" width="240" /> </a></div><div><b>Ingredients<span><a name='more'></a></span></b></div><div>1 cup brown <div class="separator" style="clear: both; text-align: center;">
</div>sugar</div><div>2 cups flour</div><div>2 tsp baking powder</div><div>1/2 tsp cinnamon</div><div>1/2 tsp nutmeg</div><div>2 cups grated coconut</div><div>2 tsp vanilla</div><div>1/4 lb margarine or butter</div><div>1/2 cup milk, water or coconut milk </div><div>1 egg, beaten (Optional, add a 1/4 cup water or coconut milk )</div><div>grated rind of 1/2 lime</div><div>a few drops of browning or molasses (for colour)</div><div><br /></div><div><b>Method</b></div><div> 1.Cream butter and sugar.</div><div>2. Sift together flour, baking powder, cinnamon and nutmeg in a deep bowl. Add lime rind and grated coconut and mix well, until coconut is evenly distributed through the mixture.</div><div>3. Add to creamed butter and sugar. Mix in egg, vanilla and browning. Add milk slowly, until mixture makes a fairly stiff dough.</div><div>4. Bake in a greased pan at 350F for 1/2 hour. Cut into squares or slices and serve.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3521128724205923264.post-47951982338939070222021-01-14T16:48:00.002-08:002021-09-08T13:18:03.014-07:00CHOCOLATE DEVIL'S FOOD CAKE<div><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvSm6jxTfLLUkCVRYzqF1uP2sdfVs0gOIjkT-DDkYXjyIbhnVU52mQIYYkyjN4Lx7myzBeJzkafkmsqbCYQwWA5DvDzSjX38Ffe5HZysVd17AUSms_PBG8snFQVe2h4IvWVSPwVoGa1M/s1600/1610826092609696-0.png" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvSm6jxTfLLUkCVRYzqF1uP2sdfVs0gOIjkT-DDkYXjyIbhnVU52mQIYYkyjN4Lx7myzBeJzkafkmsqbCYQwWA5DvDzSjX38Ffe5HZysVd17AUSms_PBG8snFQVe2h4IvWVSPwVoGa1M/s1600/1610826092609696-0.png" width="400" />
</a>
</div><br /></div><span><a name='more'></a></span><div><br /></div><div>2 cups flour</div><div>1 1/4cups sugar</div><div>1 teaspoon bicarbonate of</div><div>soda</div><div>2 eggs</div><div>6 tablespoons cocoa</div><div>1 teaspoon salt</div><div>1 cup milk</div><div>1 cup shortening</div><div>1 teaspoon vanilla</div><div>Preheat oven to 325°F.</div><div>Sift the flour, bicarbonate of soda, salt and cocoa three times. Cream</div><div>the butter and sugar till light and fluffy. Add the eggs one at a time,</div><div>beating thoroughly after each. Add the flour mixture alternately with</div><div>the milk, beating well after each addition. Add the vanilla. Bake in an</div><div>8-inch round pan or two 9-inch layer pans or a shallow 10 x 10 x2</div><div>inch pan.</div><div>The large cake should be baked at Regulo 3; 325°F. for 1 hour.</div><div>The layer cakes or shallow cake at Regulo 4; 350°F. for about 30</div><div>minutes. When cool split the large cake and put together with</div><div>chocolate butter cream filling </div><div> Spread the top with Chocolate</div><div>Confectioner's Icing </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3521128724205923264.post-32837959660014271012020-06-20T09:38:00.001-07:002020-06-20T09:38:45.185-07:00The Jamaican MarketKingston & St Andrew<br />
Coronation Market<div>One of the oldest markets in Jamaica . "Curry" as it is popularly known is an experience especially on weekends.<br />
<br />
St Thomas<br />
Morant Bay Market</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7WtMuaqW3D9nGEdspaLpIk12EYotFd-PhdIezT8bBDbamhXFNfRXrrGq3Z-Ka-_A0aNvY1X2X_h8qFfUXv9oXrHNJOW1HyHonBaHiWfee527ZSueyWLZ_NsF9NJSZ18Ii_HIMSqenJQ/s805/market2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="805" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7WtMuaqW3D9nGEdspaLpIk12EYotFd-PhdIezT8bBDbamhXFNfRXrrGq3Z-Ka-_A0aNvY1X2X_h8qFfUXv9oXrHNJOW1HyHonBaHiWfee527ZSueyWLZ_NsF9NJSZ18Ii_HIMSqenJQ/s320/market2.jpg" width="320" /></a></div><div><br /></div><span><a name='more'></a></span><div><br />
Portland<br />
<b>Musgrave Market</b><br />
This is by far the best market in Jamaica. It is clean - West Street, between Port Antonio Square and Main Square<br />
<br />
Musgrave Market is a real "off the beaten track" attraction in Port Antonio.
Browse around the stalls selling fresh fruit and vegetables, crafts, clothes and cooked food.<br />
<br />
Musgrave Market is safe compared to lots of other markets in Jamaica,
however, always be aware of your surroundings and keep your hand on your
wallet as the marketplace is not immune to crime.<br />
<br />
St Mary<br />
<br />
<br />
St Ann<br />
<br />
Trelawny <div>Bend Down Market</div><div>Popular on Wednesdays. Its a mix of flea market and farmers market. You can get just about anything here. Prices are usually pretty low.<br />
<br />
<br />
St James<br />
Charles Gordon Market<br />
<br />
Hanover<br />
<br />
Westmoreland<br />
<br />
St Elizabeth<br />
<br />
Manchester<br />
<br />
Clarendon<br />
<br />
<b>St Catherine</b><br />
Linstead Market<br />
Since each town or village in Jamaica now has its own market, the
Linstead Market has declined somewhat in importance. In the 19th
century, however, it was a key meeting place for wholesalers of coffee
and pimento for export. It is still one of the most frequented markets,
however, because its reputation has lasted through the years as one of
the best places in Jamaica to access fresh farm produce. The market has
branched out somewhat, and now just about any item, from the latest
fashions to toothpaste and homemade soap, can be bought from the vendors
there, who sometimes display their goods in wooden stalls on the
streets.<br />
<br />
<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7DipJo7pFKQ_1PuQXM4WWm4aEoFs2gRX97aoVIh_n-2IX71fIQFhG1RFSXbc3H6dXjU4uPENt_zSYmXTJiT9HcGo0swS8Ian-ejsElz1znfJPPSNZlNU3nZZxWsnoGxibwPkMsBvZU1M/s504/market.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="332" data-original-width="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7DipJo7pFKQ_1PuQXM4WWm4aEoFs2gRX97aoVIh_n-2IX71fIQFhG1RFSXbc3H6dXjU4uPENt_zSYmXTJiT9HcGo0swS8Ian-ejsElz1znfJPPSNZlNU3nZZxWsnoGxibwPkMsBvZU1M/s320/market.jpg" width="320" /></a></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3521128724205923264.post-90694869120588855722020-05-18T20:28:00.006-07:002020-05-20T18:41:16.372-07:00THE BEST FROM SCRATCH HOMEMADE ROLLED FONDANT RECIPE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHxcBO9ULiNZ5MX8y2ujNhwoukVo3L-ohQD6hFTtG2f1F2KX7cNC18vGehzmc6C9dXmyIvHVxj0AIMphGZwxGUiIe4LuZt2BbNyL0iZ0Ogf6mW7B6cSztnL8sl1ZCLG3pDM7WEwFQ88U/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHxcBO9ULiNZ5MX8y2ujNhwoukVo3L-ohQD6hFTtG2f1F2KX7cNC18vGehzmc6C9dXmyIvHVxj0AIMphGZwxGUiIe4LuZt2BbNyL0iZ0Ogf6mW7B6cSztnL8sl1ZCLG3pDM7WEwFQ88U/s320/cake-2721090_1920.jpg" /></a></div><font face="verdana">When you see cake competitions in television shows or edible modelled
decorations in bright colours, the cake decorators have used rolled fondant.
It is not really that hard on smaller cakes and as you build your skills and
learn techniques you will discover it is not really that difficult to make or use.
Advanced ski</font><a name='more'></a><font face="verdana">lls like those of ton the TV shows, took years of classes and
practice to be mastered.
Fondant icing has a beautiful satiny finish, can be coloured and have
flavouring added, similar to buttercream icing. There are many recipes for
fondant, and you will learn which ones you like to make, which ones are
more complicated to make or arenfinicky to work with. Some fondant recipes
are cooked and others are uncooked, some pour over a cake and others are
rolled out like play dough or pastry and draped over a cake.
Cakes that are covered with a fondant icing are first sealed with another
spread to keep the colour and flavours of the cake from seeping into your
icing and to smooth out or camouflage any uneven cake surfaces that would
show through your fondant.</font><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWfYLC4FFomz7UMjvemUmKXTiz8ch2fxlGbagpbI9o4zuGaF7BJzL5Jv3iNjM1ulVwjr5estdqvWqI7ZZAPkBVtOy4irbvy5wcfsi4ZtXcteOqyOKydek5eEQJCLu6LVtWHcEikR5hVs/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><font face="verdana"><img border="0" data-original-height="720" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWfYLC4FFomz7UMjvemUmKXTiz8ch2fxlGbagpbI9o4zuGaF7BJzL5Jv3iNjM1ulVwjr5estdqvWqI7ZZAPkBVtOy4irbvy5wcfsi4ZtXcteOqyOKydek5eEQJCLu6LVtWHcEikR5hVs/s320/wedding-cake-3346747_960_720.jpg" /></font></a></div><div><font face="verdana">Most cakes are first covered with a buttercream
icing, some are covered with ganache and some
bakers even use an apricot glaze or marzipan
depending on the cake they are decorating.
Leaving out the undercoat is not a shortcut. All
the natural texture of your cake will show
through and ruin the look of your fondant.</font></div><div><font face="verdana"><br /></font></div><div><i><font face="verdana">Kneading </font></i></div><div><font face="verdana">One word used a lot in the directions for rolled
fondant recipes and decorating techniques is
knead. This means to use your hands to massage,
press, fold and stretch clay, dough or icing as one blob or mass to make it all the same. For instance drops of colour can
be kneaded into fondant to gradually spread the colour evenly throughout
the fondant. Colouring must be kneaded in! </font></div><div><font face="verdana"><br /></font><div><div style="line-height: 2;"><font face="verdana">Prep time: 1 hour + resting overnight<br />Yield: 2lbs 8oz Fondant<br /></font><div class="separator" style="clear: both; line-height: 2; text-align: center;"><span class="time preptime" style="background-color: white; color: #333333; display: block; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 2; margin: 5px 0px 5px 15px; text-align: justify;"><font face="verdana"><span class="value-title" title="PT1H"></span></font></span><span class="time cooktime" style="background-color: white; color: #333333; display: block; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 2; margin: 5px 0px 5px 15px; text-align: justify;"><font face="verdana"><span class="value-title" title="PT"></span></font></span><span class="time duration" style="background-color: white; color: #333333; display: block; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 2; margin: 5px 0px 5px 15px; text-align: justify;"><font face="verdana"><span class="value-title" title="PT1H"></span></font></span><div class="subtitle" style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 16px; font-weight: bold; line-height: 2; margin: 10px 0px 5px; outline: none; padding: 0px; text-align: justify;"><font face="verdana"><b style="line-height: 2;"><i style="line-height: 2;">Fondant</i></b> can be quite expensive. If you like to decorate cakes but do not like to pay an arm and a leg for premade fondant then this is for you.</font></div><div class="separator" style="clear: both; line-height: 2; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-fUzFhqTUfepduD-q1kCdprRRlcCVAQTZ1D0IgpyAubtv0L1c39y6DrfBGKOTcTyCsTOwR0M_zYZJR1UAhgQCyaFWDLelKOXGA6rBw_s31caD58AaOoGivoxv0GOBQ7wrn5M4LAo4Gk/" style="line-height: 2; margin-left: 1em; margin-right: 1em;"><font face="verdana"><img border="0" data-original-height="1253" data-original-width="1880" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-fUzFhqTUfepduD-q1kCdprRRlcCVAQTZ1D0IgpyAubtv0L1c39y6DrfBGKOTcTyCsTOwR0M_zYZJR1UAhgQCyaFWDLelKOXGA6rBw_s31caD58AaOoGivoxv0GOBQ7wrn5M4LAo4Gk/s320/pexels-photo-265801.jpeg" width="320" /></font></a></div><div class="subtitle" style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 16px; font-weight: bold; line-height: 2; margin: 10px 0px 5px; outline: none; padding: 0px; text-align: justify;"><font face="verdana"><br /></font></div><b style="line-height: 2;"><font face="verdana">Ingredients</font></b></div><div class="separator" style="clear: both; line-height: 2; text-align: center;"><font face="verdana"><b style="line-height: 2;"><br /></b>1 tbsp gelatin<br />2 ozs water, room temperature<br />4 ozs corn syrup<br />1 tbsp glycerin<br />1 tsp extract<br />2 lbs icing sugar<br />as needed shortening<br /></font><ul style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 2; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; outline: none; padding: 0px 0px 0px 2em; text-align: justify;"><li style="line-height: 2; margin: 0px; outline: none; padding: 0px;"><span class="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="display: block; line-height: 2; margin: 5px 0px 5px 15px;"><span style="line-height: 2;"><div class="separator" style="clear: both; line-height: 2; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNCt0wuofM6N6dliCeXoUgNx4t2FcTtFnQs7ZsZc8vfxaVtdbsEYM6Wg1q5spRZ3uoDfsmIvHfGapEhfoqGF4wi3vdCfZhIlnkz4gSRLYTm2kvMcBMUlBpXZqgmuhDJ48APjxHFxB2xuY/" style="line-height: 2; margin-left: 1em; margin-right: 1em;"><font face="verdana"><img border="0" data-original-height="640" data-original-width="426" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNCt0wuofM6N6dliCeXoUgNx4t2FcTtFnQs7ZsZc8vfxaVtdbsEYM6Wg1q5spRZ3uoDfsmIvHfGapEhfoqGF4wi3vdCfZhIlnkz4gSRLYTm2kvMcBMUlBpXZqgmuhDJ48APjxHFxB2xuY/s320/red-286197_640.jpg" /></font></a></div></span></span></li></ul><div class="clear" style="background-color: white; clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"></div><div class="subtitle" style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 16px; font-weight: bold; line-height: 2; margin: 10px 0px 5px; outline: none; padding: 0px; text-align: justify;"><font face="verdana">Instructions</font></div><div style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 2; margin: 0px; outline: none; padding: 0px; text-align: justify;"><ol style="line-height: 2;"><li style="line-height: 2;"><font face="verdana">Bloom gelatin in the cold water.</font></li><li style="line-height: 2;"><font face="verdana">Add corn syrup and gelatin. Mix well to combine.</font></li><li style="line-height: 2;"><font face="verdana">Mix in almond extract.</font></li><li style="line-height: 2;"><font face="verdana">Mix in sugar a little at a time with metal spoon until the spoon cannot mix it anymore.</font></li><li style="line-height: 2;"><font face="verdana">Rub hands with shortening and knead until smooth and pliable. Add a little more sugar if it is too sticky.</font></li><li style="line-height: 2;"><font face="verdana">Can be used immediately but is best if allowed to rest overnight.</font></li></ol></div><div class="clear" style="background-color: white; clear: both; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: justify;"></div><div class="subtitle" style="background-color: white; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 16px; font-weight: bold; line-height: 2; margin: 10px 0px 5px; outline: none; padding: 0px; text-align: justify;"><font face="verdana"><br /></font></div><pre style="line-height: 2; text-align: left;"><span class="time preptime" style="background-color: white; color: #333333; display: block; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; line-height: 2; margin: 5px 0px 5px 15px; text-align: justify;"><font face="verdana"><br /></font></span></pre></div>
<font face="verdana"><br /></font><pre style="clear: both; line-height: 2; text-align: center;"><a href="https://drive.google.com/open?id=1_glfP97skIOSoDjMrO9yvzbKz0K_JkNG" style="line-height: 2; margin-left: 1em; margin-right: 1em;"><font face="verdana"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNaX03_QVWyHAo9q3yxGFTEz6Va6f3O59jcK9Eo9XsBjHBjNYuFSvrEyUMSKwZdteA6ccfC4XgcLtwyA8SXCW9Z8z0Z6nnWtt_O5tsJ4ga4-kDOkUeKNj5bRDheWz9uOGeKRVjQmDxKw/s320/My+Post+%25282%2529.jpg" /></font></a></pre></div></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3521128724205923264.post-73759547133196973462020-03-21T10:20:00.000-07:002020-03-21T10:34:55.784-07:00Jamaican Yam<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.blogger.com/blogger.g?blogID=3521128724205923264" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-G5CMAcZ6pGUeYmRdcBfITFvhRs7WKVovYO8nS6s6sq7OTGQV4Lj47YkT_y8gq4xtNyO34zEWG_i6KFpbVPSKL6xRkyF_r15pInNOfA1qIvOsbXFsg7hhOFh3GlOlKX6M4KmtoSnojzo/s1600/1-igname-jaune-300x300.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-G5CMAcZ6pGUeYmRdcBfITFvhRs7WKVovYO8nS6s6sq7OTGQV4Lj47YkT_y8gq4xtNyO34zEWG_i6KFpbVPSKL6xRkyF_r15pInNOfA1qIvOsbXFsg7hhOFh3GlOlKX6M4KmtoSnojzo/s400/1-igname-jaune-300x300.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZwaRJhCVKD7pQD1bvtwAYcbhQLLOdZXaWQPA5db15Wez7hyphenhyphenHDKEZ6udoEl2SvLk9e8e6n5QfTK9NbZ8uw_QHc8OuwFFWx5Xb1gojTXQKvcWc6KaQVxqjyHnI0Hh0ocHbJEHn9uS9w_pA/s1600/download+%25284%2529.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZwaRJhCVKD7pQD1bvtwAYcbhQLLOdZXaWQPA5db15Wez7hyphenhyphenHDKEZ6udoEl2SvLk9e8e6n5QfTK9NbZ8uw_QHc8OuwFFWx5Xb1gojTXQKvcWc6KaQVxqjyHnI0Hh0ocHbJEHn9uS9w_pA/s400/download+%25284%2529.jpg" /></a><br />
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Yam, a starchy root, is a favorite food in most Jamaican homes and even for those in the diaspora who are willing to pay a big price for a taste of this simple yet delicious food item.<br />
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There are different varieties of yam, and they all have a unique taste, flavour and texture. Some are dry, some waxy, some soft, and the sweet yam- mmmmmm (mainly available a little before and after the Christmas season) - is even softer. Might I add that the latter is my favourite; soft and so delicious when mashed with ... - I will not disclose - it is a heavenly experience.<br />
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In the Caribbean, yam is in the staples food group because the main nutrient provided is carbohydrates. Yam provides the body with:<br />
fibre, starch and sugar<br />
potassium<br />
protein<br />
vitamins B1 (thiamin), B2 (riboflavin), B3 (niacin), B6 (pyridoxine), folic acid, and pantothenic acid. These vitamins help us to get energy from carbohydrates and fat.<br />
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Yam is referred to as a complex carbohydrates food source because, in addition to the starch and sugar that provide energy, yam has soluble and insoluble fibre. Four ounces of cooked yam provides 80 to 100 kilocalories and four grams of fibre. There is more soluble fibre present in yam than insoluble, which makes it easy to digest and is a suitable food for young children.<br />
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The fibre in yam:<br />
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Slows the release of sugar or glucose from the blood into the cells. For this reason, persons with diabetes should consume yam to achieve better blood sugar control.<br />
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Increases satiety or makes the person feel full for a longer period of time. Yam is a recommended food for persons who are trying to lose or maintain weight because they will feel hungry less often.<br />
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Reduces the risk of being constipated (hard bound), because fibre increases bulk in the stool and with adequate amounts of fluid in diet, waste products and toxins will be removed from intestines or tripe.<br />
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Lowers low-density lipoproteins (LDL), or the bad cholesterol, by holding on to LDL cholesterol and removing it in the faeces.<br />
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Reduces the risk of colon cancer by not allowing harmful substances that are eaten to stick to the lining of the colon (large intestines).<br />
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Yam is rich in potassium and four ounces of cooked yam has about 816 milligrams. The potassium is needed to:<br />
Control heart rate<br />
Control blood pressure<br />
Maintain sodium and potassium levels in the cells<br />
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Potassium is usually restricted in the diet of persons with kidney disease and it is recommended that they seek guidance from a registered dietitian in meal planning. To reduce potassium in yam, it can be soaked in water overnight. Water should be thrown off three to four times then cooked in fresh water, a process called leaching.<br />
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Yam has protein, about one gram in every four ounces. Of all the roots and tubers, yam has the highest amount of protein but should be consumed with peas or beans or fish or any food from animals to improve the protein quality.<br />
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Yam has no fat, no gluten and is a poor source of iron.<br />
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The versatility of yam makes it an interesting food but most Jamaicans are comfortable just peeling, slicing and cooking it. Yam can be used for flour, drinks, casserole, porridge and salads.<br />
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Recommendations<br />
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Yam, like all carbohydrates-rich foods, should be eaten in moderation. The end product of yam digestion is sugar (glucose) and too much sugar in the body is stored as fat, which may cause weight gain if adequate exercise is not done.<br />
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Yam should be consumed with protein-rich foods to maintain one's health<br />
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Yam should be part of a healthy diet that includes fruits and vegetables.<br />
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Introduce yam to children early so the food can be liked. Mash and offer to infant at seven months old.<br />
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Make yam part of your gluten-free diet.<br />
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Consume yam for good health and to improve our Jamaican economy.<br />
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<a href="https://www.blogger.com/blogger.g?blogID=3521128724205923264" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://jamaica-gleaner.com/gleaner/20131106/health/health2.html" target="_blank">Source</a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3521128724205923264.post-31284220327429311112020-03-21T09:51:00.002-07:002020-12-03T17:40:04.978-08:00Product Review: Benjamins Vanilla<h4 style="background-color: white; font-family: Verdana, sans-serif; font-size: 11px;">
Benjamins Vanilla is a strong, rich flavouring that enhances the taste appeal of a variety of dishes:</h4>
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Pastries, puddings, porridges, ice creams,and drinks.</div>
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<a href="https://amzn.to/2UomNYw" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="298" data-original-width="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwkNeoTcXhrM220Y9lUWjugseCxwzXfWeYx9gP86-nGMzhyphenhyphenhNPb_iIuJkWlwd0tFbboM9MtS_fklstHhTzzkXsI50hmFZBse_-Mnqvr9-YtF2FNI4ZEkpah3KnN_zw7v1Xfmh_Jp1Xe-A/s1600/vanilla.jpg" /></a></div>
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<em style="background-color: white; font-family: Verdana, sans-serif; font-size: 11px;">- Available in 60 ml, 120 ml, 230 ml, 450 ml, 3.8 L bottles</em><br />
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<em style="font-family: verdana, sans-serif;"><b style="background-color: yellow;"><a href="https://amzn.to/2UomNYw" target="_blank">BUY NOW</a></b></em></span><br />
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<em style="background-color: white; font-family: Verdana, sans-serif; font-size: 11px;">I </em><span style="background-color: white; font-family: "verdana" , sans-serif; font-size: 11px;">grew up using this and just about every Jamaican family has one. The only other vanilla that comes close is the McLas brand. </span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; font-size: 11px;">This product is not real vanilla but artificial vanilla flavoring. Having worked as a professional chef, this was the product to use. </span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; font-size: 11px;">Though I have not used a wide variety of other bands , from what I have used, this is a cut above the rest (not to mention that real vanilla costs an arm and a leg)</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; font-size: 11px;">The ingredients are pretty simple ( water, 10% alcohol, vanillin, caramel color and artificial flavouring) and does not leave a bad after taste.</span></span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: 11px;"><br /></span>
<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: 11px;">The one <b><i>negative</i></b> of this product is the color. Due to the brown color it does not work well for things such as Snow White Buttercream or white Fondant. </span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: 11px;"><br /></span><span style="background-color: white; font-family: "verdana" , sans-serif; font-size: 11px;">Made by <a href="http://www.pabenjamin.com/" target="_blank">P.A Benjamin MFG Co Ltd</a></span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: 11px;">This product is made in <b><i>Jamaica</i></b>.</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3521128724205923264.post-10320583423867331462020-03-19T17:37:00.000-07:002020-03-19T17:37:20.871-07:00How to make a stove top oven<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQR_d2d_5pIcYrt8WcqMq5MKK8WUzYl7TLptNeJr4rfzC3TZVEcplqCkdKhi-xfvhIAcpCAcYTgzKv584SlIgGMiS2zpwB3ZolZ6tcH6SPL_NkYqulr_ZcShlTs4nFLQUxqHi7txPha8/s1600/Cake+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="400" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQR_d2d_5pIcYrt8WcqMq5MKK8WUzYl7TLptNeJr4rfzC3TZVEcplqCkdKhi-xfvhIAcpCAcYTgzKv584SlIgGMiS2zpwB3ZolZ6tcH6SPL_NkYqulr_ZcShlTs4nFLQUxqHi7txPha8/s320/Cake+4.jpg" width="320" /></a></div>
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There are many occasions when you would like to bake but do not have an oven such as camping, on a boat or if your home only has a cook top. The stove top oven will cook items just like a regular oven and no one will know the difference.<br />
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<i><b></b></i><br />
<a name='more'></a><i><b>Materials</b></i><br />
Stove/Cook top<br />
Heavy bottomed pan such as a Dutch oven or saucepan<br />
Empty tuna can or similar metal item or 2-4 cups clean sand<br />
Large baking pan, mixing bowl or Dutch oven cover<br />
Propane torch (optional)<br />
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<b><i>Procedure</i></b><br />
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<ul>
<li>Prepare the item you need to bake as usual.</li>
<li>Set heavy bottomed pan on cook top.Place tuna can into the heavy bottomed pan. (Sand can be used in place of the pan. The sand can be cooled and stored in between uses).</li>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZF-CSzltEzEeC_xeV3wMYjaPzYSTPJZS6rBSi8btM5bxJcyvJyzlrMDY-VT4H9psTRa-Hs0Ek_S9B4Z1XmyZFELnWUJxbPLYQU4X7Q_JeIkiWSb_DuQ1rP1zVaMNbg4ZsZ_5UG_BCPmU/s1600/cake+empty.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="300" data-original-width="400" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZF-CSzltEzEeC_xeV3wMYjaPzYSTPJZS6rBSi8btM5bxJcyvJyzlrMDY-VT4H9psTRa-Hs0Ek_S9B4Z1XmyZFELnWUJxbPLYQU4X7Q_JeIkiWSb_DuQ1rP1zVaMNbg4ZsZ_5UG_BCPmU/s320/cake+empty.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;"><i>Heavy bottomed pan with small tart pan inside</i></span></td></tr>
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<li><span style="background-color: white;">Place item on top of the heavy bottomed pan. For items such as cakes, it is best to preheat the pan for 2-3 minutes before placing item inside so that baking can start immediately.</span></li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShoFSmYFPaiEGyWpWu4KILZ6IZ-GuGSzthigbth5nU9sqjVGBgd3Hzg9wTutx-tDC7UIyuJM0Oj4fbIO5YKMNOVDeRbNyTFnZN3ExW28GPSN4frEW25FSm-f28W2kLFwMgaERva1_UhU/s1600/cake+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="300" data-original-width="400" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShoFSmYFPaiEGyWpWu4KILZ6IZ-GuGSzthigbth5nU9sqjVGBgd3Hzg9wTutx-tDC7UIyuJM0Oj4fbIO5YKMNOVDeRbNyTFnZN3ExW28GPSN4frEW25FSm-f28W2kLFwMgaERva1_UhU/s320/cake+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i style="background-color: white; font-family: Arial, Arial, Verdana, Geneva, Helvetica, sans-serif; font-size: 12.8px;">Cake batter placed in preheated pan</i></td></tr>
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<li><span style="background-color: white; font-family: "arial" , "arial" , "verdana" , "geneva" , "helvetica" , sans-serif;">Cover with other pan to make a fairly tight seal.</span></li>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3V6X4tSANQSHGSJYnkmsoJ4U1X0FQ-_BiGtKAsX6dNQN7alW-vSy7jCLJHz36-1tLnU06Lz_eYvFpiNLomlWNnEhoO_9FouqBST5Pl1LcPr6lCbBwtbldKUoawO53r8mLy80gtwKR_M/s1600/cake+inside+oven.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="300" data-original-width="400" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3V6X4tSANQSHGSJYnkmsoJ4U1X0FQ-_BiGtKAsX6dNQN7alW-vSy7jCLJHz36-1tLnU06Lz_eYvFpiNLomlWNnEhoO_9FouqBST5Pl1LcPr6lCbBwtbldKUoawO53r8mLy80gtwKR_M/s320/cake+inside+oven.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i style="background-color: white; font-family: Arial, Arial, Verdana, Geneva, Helvetica, sans-serif; font-size: 12.8px;">Cake baking inside oven</i></td></tr>
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<ul>
<li><span style="background-color: white; font-family: Arial, Arial, Verdana, Geneva, Helvetica, sans-serif;">Check your item to ensure it is cooking evenly. Adjust temperature as needed. If the item is scorching at the bottom, reduce the temperature.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgagPftBlYhERygmhtY4viEaIGerubxKSFqMRPZdt5FaTb6qJv9ERmXYvocwuhyv0GnLJjbkOoHmffq7LBUmwvzWoJGfhlBbZVkt_wVaYIneKvR1Vc_5jl0w2pPS9LNvmxiVj4v2G2OnIM/s1600/cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="400" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgagPftBlYhERygmhtY4viEaIGerubxKSFqMRPZdt5FaTb6qJv9ERmXYvocwuhyv0GnLJjbkOoHmffq7LBUmwvzWoJGfhlBbZVkt_wVaYIneKvR1Vc_5jl0w2pPS9LNvmxiVj4v2G2OnIM/s320/cake+2.jpg" width="240" /></a></div>
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<li><span style="background-color: white; font-family: Arial, Arial, Verdana, Geneva, Helvetica, sans-serif;">Finished items may not brown all the way over. If you need a brown top, use a small propane torch to move back and forth over the top</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRnnsb4PUH_aT1gtLnMD5_3f8gLNRGi0k50_4JSvQAlSP1jsonfhPSTemzMIIlI_kln_kXPHrXA9ERnUCR_75UbChBn-31Du-hEia8SPUenQz9qiTlr2INEjHG9uIbzYArNvtndQ0owRc/s1600/Cake+3.jpg" imageanchor="1"><img border="0" data-original-height="300" data-original-width="400" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRnnsb4PUH_aT1gtLnMD5_3f8gLNRGi0k50_4JSvQAlSP1jsonfhPSTemzMIIlI_kln_kXPHrXA9ERnUCR_75UbChBn-31Du-hEia8SPUenQz9qiTlr2INEjHG9uIbzYArNvtndQ0owRc/s320/Cake+3.jpg" width="320" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3521128724205923264.post-88549461871918318062020-03-06T17:06:00.001-08:002020-03-21T10:35:47.936-07:00Star Fruit/Carambola<br id="docs-internal-guid-4ebdb1da-7fff-4b04-b4b4-f62ace17fbd3" />
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<a href="https://www.flickr.com/photos/8363028@N08/3044245750"><img height="403" src="https://lh3.googleusercontent.com/1RVKFI-iGVLNy0nYl7VM4lChuokTcpXZnJ1b6fza1GZXgM3zNMjyZMWtcgEqO4wuK7NDlOdFmU6VH6M5uzSErVbfJsnuZHfCOCdwBE_jFM5cck7fRoicd7C1j8W4-gdHycwQj9W2" width="602" /></a></div>
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A small tree used mainly for ornamental purposes. It is probably a native of Malaysia brought to the Caribbean by the early Chinese. The fruit ripens in November and December and are about 4 in long and 2 inches in diameter. They are 5 wings, so distinctly star-shaped in cross-section they are translucent yellow or yellow green. The fruit gives a high polish to copper and brass and remove stains.</div>
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The fruits are quite nice and juicy to eat, with a slight Tang. Pregnant women are usually warned not to consume the fruit.</div>
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<a href="https://www.flickr.com/photos/cristinacards/438993455"><img height="451" src="https://lh4.googleusercontent.com/viquIUHpNnjuXZiQE0LGgDWkAOQWt8TxB3qPJ8S1WEC575sOQmuPPnoWS064jabc1eW-MgtlgsJdCIrMXoOzKCy6mUv8ORjGlK1sQ5Qisz2eGQUCROu-QLMePvh4zawCKZJULOq4" width="602" /></a></div>
<div dir="ltr">
Recipe</div>
<div dir="ltr">
Carambola cooler</div>
<div dir="ltr">
2 cups carambola </div>
<div dir="ltr">
1 inch piece of ginger</div>
<div dir="ltr">
4 cups cold water</div>
<div dir="ltr">
½ cup sugar, according to taste </div>
<div dir="ltr">
Wash fruit and ginger, cut into small pieces and blend. Strain.</div>
<div dir="ltr">
Sweeten to taste. </div>
<div dir="ltr">
Serve chilled.</div>
<div dir="ltr">
<a href="https://pixabay.com/photos/starfruit-juice-fresh-fruit-juicy-2508598/"><img height="474" src="https://lh5.googleusercontent.com/hzPZZ19hvI2_-4mJWZBeCMQ5olJFLNnRXT3JSO7Yu4rzLHc0Req-YtJoGv1AWf26eJcg8xpEA1xKmub0ZoNTycec-ptdGINnqHfP0CL414kT9CS-gW644vPLsxZRMtZ0iP1wooZD" width="357" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3521128724205923264.post-50676374461928015912020-03-06T16:50:00.001-08:002020-03-06T16:50:35.721-08:00Hog Plum<p dir="ltr" id="docs-internal-guid-f22dd35c-7fff-c262-7f5a-54cfa81efad6"><br></p><p dir="ltr">The fruit of a large tree, which is a native of the Caribbean. It is not usually found in the market but the tree is quite common, fruiting in the dry season the fruit is about 1 inch long and consists of a large seed, sour pulp and a thin orange yellow skin. Many vendors tie-dye them in bags with six plums and sell them to school children.</p><br><p dir="ltr"><a href="https://www.pinterest.com/pin/248894316883041864/"><img src="https://lh5.googleusercontent.com/ENHPoEIuyVIbb4wgKTxt9mByM2s0KTT3sn_EGlHcGMeZehbSEwfSYuJh7QpqVLWLAru9S3NxloL4l1fXESHy-I_lz1lTiFQGrlpBv4cR5UGiiMRe96TFczLEZmg7-qylVNb9YQ-d" width="379" height="284"></a></p><p dir="ltr"><i><b>Recipe</b></i></p><p dir="ltr"><b>Hog plum jelly </b></p><p dir="ltr"> wash the fruit and place in a pan, cover with water, simmer for 20 to 30 minutes, strain the juice.</p><p dir="ltr">Bring three cups to the boil and to each cup of juice add 1 cup white sugar. Boil vigorously until ready to set. Pour into prepared jars and seal. </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3521128724205923264.post-33297586042120372682019-04-15T12:27:00.001-07:002019-04-15T12:27:30.772-07:00Hot Cross Buns <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipRgXCVOxkEAYoQuQFB-o-o2OJ6jYJ_49CicMT3UxmY9Dje1f6ruaTdTlaTrIiYLbrrEjpyvtb35aaJCOXJsgnaTd43WM5NpSd4Ffs_e8mz7GZef3lDn8U6YjbqB8kk-ZnITzLGysiTMs/s1600/IMG_1554818041223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="547" data-original-width="680" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipRgXCVOxkEAYoQuQFB-o-o2OJ6jYJ_49CicMT3UxmY9Dje1f6ruaTdTlaTrIiYLbrrEjpyvtb35aaJCOXJsgnaTd43WM5NpSd4Ffs_e8mz7GZef3lDn8U6YjbqB8kk-ZnITzLGysiTMs/s320/IMG_1554818041223.jpg" width="320" /></a></div>
<h2 class="recipe-method__heading gel-double-pica" style="background-color: white; box-sizing: inherit; color: #3a3a3a; font-family: ReithSans, Arial, Helvetica, freesans, sans-serif; font-size: 1.625rem; font-weight: 400; line-height: 1.875rem; margin: 0px; padding: 0px 0px 8px;">
Ingredients</h2>
<h2 class="recipe-method__heading gel-double-pica" style="background-color: white; box-sizing: inherit; color: #3a3a3a; font-family: ReithSans, Arial, Helvetica, freesans, sans-serif; font-size: 1.625rem; font-weight: 400; line-height: 1.875rem; margin: 0px; padding: 0px 0px 8px;">
<ul class="recipe-ingredients__list" style="box-sizing: inherit; font-size: 18px; list-style: none; margin: 0px; padding: 0px 0px 16px;">
<li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;">500g/1lb 2oz strong white flour, plus extra for dusting</li>
<li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;">75g/2¾oz caster sugar<a name='more'></a></li>
<li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;">2 tsp mixed spice powder</li>
<li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;">1 tsp ground cinnamon</li>
<li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;">1 lemon, finely grated zest only</li>
<li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;">10g/¼oz salt</li>
<li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;">10g/¼oz fast-action dried yeast</li>
<li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;">40g/1½oz butter</li>
<li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;">300ml/10fl oz milk</li>
<li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;">1 free-range egg, beaten</li>
<li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;">200g/7oz sultanas (raisins)</li>
<li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;">50g/1¾oz finely chopped mixed candied peel</li>
<li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;"><a class="recipe-ingredients__link" href="https://www.bbc.com/food/oil" style="background-color: transparent; box-sizing: inherit; color: #017d18; text-decoration-line: none;">oil</a>, for greasing</li>
</ul>
</h2>
<h3 class="recipe-ingredients__sub-heading gel-great-primer-bold" style="background-color: white; box-sizing: inherit; color: #3a3a3a; font-family: ReithSans, Arial, Helvetica, freesans, sans-serif; font-size: 1.3125rem; line-height: 1.5rem; margin: 0px; padding: 0px;">
For the topping</h3>
<h2 class="recipe-method__heading gel-double-pica" style="background-color: white; box-sizing: inherit; color: #3a3a3a; font-family: ReithSans, Arial, Helvetica, freesans, sans-serif; font-size: 1.625rem; font-weight: 400; line-height: 1.875rem; margin: 0px; padding: 0px 0px 8px;">
<ul class="recipe-ingredients__list" style="box-sizing: inherit; font-size: 18px; list-style: none; margin: 0px; padding: 16px 0px;">
<li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;">75g/2¾oz plain flour</li>
<li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;">2 tbsp golden syrup, for glazing</li>
</ul>
</h2>
<h2 class="recipe-method__heading gel-double-pica" style="background-color: white; box-sizing: inherit; color: #3a3a3a; font-family: ReithSans, Arial, Helvetica, freesans, sans-serif; font-size: 1.625rem; font-weight: 400; line-height: 1.875rem; margin: 0px; padding: 0px 0px 8px;">
Method</h2>
<ol class="recipe-method__list" style="background-color: white; box-sizing: inherit; color: #3a3a3a; font-family: ReithSans, Arial, Helvetica, freesans, sans-serif; font-size: 18px; margin: 0px; padding: 16px 0px 0px 32px;">
<li class="recipe-method__list-item" style="box-sizing: inherit; font-weight: 700; padding: 0px 0px 24px 8px;"><div class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; padding: 0px;">
Put the flour, sugar, spices and lemon zest into a large bowl and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl.</div>
</li>
<li class="recipe-method__list-item" style="box-sizing: inherit; font-weight: 700; padding: 0px 0px 24px 8px;"><div class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; padding: 0px;">
Melt the butter in a pan and warm the milk in a separate pan. Add the butter and half the tepid milk to the dry ingredients. Add the egg and use your hands to bring the mixture together, incorporating the flour from the edges of the bowl as you go. Gradually add the remaining milk, to form a soft pliable dough (you may not need all of the milk).</div>
</li>
<li class="recipe-method__list-item" style="box-sizing: inherit; font-weight: 700; padding: 0px 0px 24px 8px;"><div class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; padding: 0px;">
Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the sultanas and mixed peel into the dough. Lightly knead for 10 minutes until silky and elastic and forming a smooth ball. The kneading can also be done in a food mixer with a dough hook.</div>
</li>
<li class="recipe-method__list-item" style="box-sizing: inherit; font-weight: 700; padding: 0px 0px 24px 8px;"><div class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; padding: 0px;">
Oil a bowl and place the dough in a bowl, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size.</div>
</li>
<li class="recipe-method__list-item" style="box-sizing: inherit; font-weight: 700; padding: 0px 0px 24px 8px;"><div class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; padding: 0px;">
Turn the dough out on to a floured surface and divide into 12 balls. Line 1-2 baking trays with paper and place the balls on the tray, placing them fairly close together and flattening them slightly.</div>
</li>
<li class="recipe-method__list-item" style="box-sizing: inherit; font-weight: 700; padding: 0px 0px 24px 8px;"><div class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; padding: 0px;">
Slip each baking tray into a large clean polythene bag, making sure the bag doesn’t touch the buns. Leave for 40-60 minutes until the buns have doubled in size.</div>
</li>
<li class="recipe-method__list-item" style="box-sizing: inherit; font-weight: 700; padding: 0px 0px 24px 8px;"><div class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; padding: 0px;">
Preheat the oven to 220C/200C Fan/Gas 7.</div>
</li>
<li class="recipe-method__list-item" style="box-sizing: inherit; font-weight: 700; padding: 0px 0px 24px 8px;"><div class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; padding: 0px;">
For the topping, add the flour to a bowl with 100ml/3½fl oz water. Mix together to make a paste and spoon into the icing bag.</div>
</li>
<li class="recipe-method__list-item" style="box-sizing: inherit; font-weight: 700; padding: 0px 0px 24px 8px;"><div class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; padding: 0px;">
When the buns have risen remove the polythene bags and pipe a cross on each bun. Bake for 15-20 minutes until pale golden-brown, turning the baking trays round halfway through if necessary.</div>
</li>
<li class="recipe-method__list-item" style="box-sizing: inherit; font-weight: 700; padding: 0px 0px 24px 8px;"><div class="recipe-method__list-item-text" style="box-sizing: inherit; font-weight: 400; padding: 0px;">
Melt the golden syrup in a pan and while the buns are still warm, brush the buns with a little syrup to give a nice shine, before setting aside to cool on a wire rack.</div>
</li>
</ol>
<div>
<span style="color: #3a3a3a; font-family: ReithSans, Arial, Helvetica, freesans, sans-serif;"><span style="font-size: 18px;"><a href="https://www.bbc.com/food/recipes/mary_berrys_hot_cross_65003" target="_blank">Taken from Mary Berryou easter special </a></span></span></div>
<div>
<span style="color: #3a3a3a; font-family: ReithSans, Arial, Helvetica, freesans, sans-serif;"><span style="font-size: 18px;"><br /></span></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3521128724205923264.post-46718733952739371472018-10-23T13:15:00.001-07:002018-10-23T13:15:14.330-07:00Banana Wheat Bran Cereal <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFZ09hsGwVJbXM3Mz46W6XNR_WzikAxGhpjjY4Iu3pvM6r8KwNglxr6wnkCawxXEK-cLCrTcEk14p9Fc47yxQ9QZjLaQkNdqORH14zznMLjAqsZHvQn1lN-h2FQS19ByBQkU-5aaN3NS0/s1600/Adobe_Post_20181023_145310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1102" data-original-width="735" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFZ09hsGwVJbXM3Mz46W6XNR_WzikAxGhpjjY4Iu3pvM6r8KwNglxr6wnkCawxXEK-cLCrTcEk14p9Fc47yxQ9QZjLaQkNdqORH14zznMLjAqsZHvQn1lN-h2FQS19ByBQkU-5aaN3NS0/s320/Adobe_Post_20181023_145310.jpg" width="213" /></a></div>
<a name='more'></a>During my weekly baking I wanted to make the some 2 ingredient banana oat cookies. Unfortunately, my oats was finished second I decided to try the next best thing. I sifted the whole wheat flour I had to get the bran.<br />
I then crushed a very ripe banana and combined it with the cup of bran.<br />
It turned out crumbly and did not hold together. I decided to spread it out on a greased baking sheet and placed it in the oven for about 15 minutes at 180°C. It was toasted nice and soon yummy. I left it in the unlit oven for the residual heat to dry it out.<br />
It's similar to frosted wheat cereal without the extra sugar. Raisin and nuts make it even better.<br />
I cannot stop raving about this. My daughter loves it with milk for breakfast and as a snack without.<br />
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<i>This is my original recipe. Please give credit when sharing.</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3521128724205923264.post-31566544502801042902018-10-01T18:29:00.000-07:002018-10-01T18:32:56.005-07:00Old Fashioned Spice Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgABtNWjlZusGoG0iPSuaxMOuPwYOu2BNTiM2zr-zNJGYGukrFc_IOmSEge8Z3VZmOR1Yy14gNJa_xzKfofSven7qCrRjU8DHCY30H3SxLbsKiW12RAB6VFWPn2HfspYvnULs_77U0ufbg/s1600/images.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="225" data-original-width="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgABtNWjlZusGoG0iPSuaxMOuPwYOu2BNTiM2zr-zNJGYGukrFc_IOmSEge8Z3VZmOR1Yy14gNJa_xzKfofSven7qCrRjU8DHCY30H3SxLbsKiW12RAB6VFWPn2HfspYvnULs_77U0ufbg/s1600/images.png" /></a></div>
<a name='more'></a><br />
1/2 cup cup margarine<br />
2 cups brown sugar<br />
1 egg<br />
1 teaspoon baking soda<br />
1 cup buttermilk<br />
1 tsp teaspoon cinnamon<br />
1/4 teaspoon nutmeg<br />
2 1/4 cup flour<br />
<br />
Procedure<br />
1. Cream butter and sugar. Add the egg mix until well combined.<br />
2. Sift the flour baking soda and and spices, add alternately with milk.<br />
3. Turn into a 9 in greased and buttered pan.<br />
4. Bake for about 40 minutes or until toothpick inserted comes out clean.<br />
5. When cool Frost with lemon or lime buttercream.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3521128724205923264.post-77398333853363078372018-10-01T18:19:00.003-07:002018-10-01T18:19:46.370-07:00Jamaican Curry Sauce <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh46hKNgLCKYU3bWsE2j0s0s8g8GTKhs-HgQWb-bx7BFuyB-EHZnuqYjTu0NPoLQ4soJqgAQjt-eRanioqFh2YEW3l_eIGTZKI4KbCeLyv1FrFfT7ttITQDyDcI3ImUW_DirMtgL4mBKAg/s1600/turmeric-2344157_960_720.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="639" data-original-width="960" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh46hKNgLCKYU3bWsE2j0s0s8g8GTKhs-HgQWb-bx7BFuyB-EHZnuqYjTu0NPoLQ4soJqgAQjt-eRanioqFh2YEW3l_eIGTZKI4KbCeLyv1FrFfT7ttITQDyDcI3ImUW_DirMtgL4mBKAg/s320/turmeric-2344157_960_720.jpg" width="320" /></a></div>
CURRY SAUCE<br />
<br />
<a name='more'></a><br /><br />
1 small onion<br />
3 cloves garlic<br />
1 tablespoon curry powder<br />
2 tablespoons coconut or vegetable oil<br />
2 1/2 tablespoons flour<br />
1 cup water or chicken/vegetable stock<br />
Sprig thyme<br />
1 hot pepper, whole<br />
1 cup coconut milk<br />
Salt and pepper to taste<br />
<br />
Procedure<br />
1. Peel and slice the onion and garlic, cook in the fat until onions are tender but not brown.<br />
2. Add curry powder and flour and blend till<br />
smooth.<br />
3. Gradually add stock, hot pepper and thyme. Simmer.<br />
4. Add milk, and salt and pepper to taste.<br />
Serve with fish, hard-boiled eggs, left-over meat or vegetables.<br />
Yield: 2 cupsUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-3521128724205923264.post-68689817228154929612018-08-13T08:42:00.001-07:002021-10-24T07:32:19.256-07:00Easy Basic Granola Recipe<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKPHMgC-g9MDOpJhGlPFPqTuvuKcRfvq0SlMHYYVEMWyGglMV9Az_GB0llsSnzGqXD1ZuRayKk_6fd1Iep7DX8LgxQUfevCqhBqQNCL5xq5Db0iRsQzJrSCcR-dCe4da_z7NYV0KHeT0/s1600/20180808_132611.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKPHMgC-g9MDOpJhGlPFPqTuvuKcRfvq0SlMHYYVEMWyGglMV9Az_GB0llsSnzGqXD1ZuRayKk_6fd1Iep7DX8LgxQUfevCqhBqQNCL5xq5Db0iRsQzJrSCcR-dCe4da_z7NYV0KHeT0/s320/20180808_132611.jpg" /></a><br />
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This is my go to recipe for an easy granola. It always pleases. The great thing is that you can add whatever flavor combinations you like. Great with milk or eat as is.<br />
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<a name='more'></a><br /><br />
INGREDIENTS<br />
<br />
<b>Basic Mixture</b><br />
<div>
3 cups oats<br />
3 tablespoons brown sugar<br />
1/2 teaspoon ground cinnamon<br />
1/4 teaspoon salt<br />
1/3 cup honey (see note)<br />
1/4 cup vegetable oil<br />
1 teaspoon vanilla extract<br />
<div>
<br /></div>
<div>
<b>Additions</b><br />
1/2 cup small-dice dried fruit<br />
1/2 cup coarsely chopped raw or toasted nuts or seeds</div>
<div>
1/2 cupToasted coconut flakes<br />
<div>
<br />
INSTRUCTIONS<br />
<ol>
<li>Heat the oven to 300°F and arrange a rack in the middle.</li>
<li>Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside. </li>
<li>Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated. </li>
</ol>
<div>
Oven Method</div>
<ol>
<li>Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more. </li>
<li>Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.) </li>
<li>Add the fruit and nuts or seeds to the baking sheet and toss to combine. Store the granola in an airtight container for up to 2 weeks.</li>
</ol>
<div>
Stovetop Method</div>
<div>
<ol>
<li> Place in a heavy bottom pot and cook on stovetop, stirring constantly with a wooden spoon, until the granola is very light golden brown, about 15 minutes</li>
<li>Allow the granola to cool to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.) </li>
<li>Add the fruit and nuts or seeds to the baking sheet and toss to combine. Store the granola in an airtight container for up to 2 weeks.</li>
</ol>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE9HvBegG3Rr9bxtExESJl0S39ZWZJYz181IWQzKx5eJqKaLrNKYN6UXPrxo7tfSiS4X4aaDRCNxYFwZHwq1lFT84VHrWFu9eP27veeqOGPsKSYQdww0XOU91r1UrRlI0eZpmLThHaNug/s1600/20180808_132123.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE9HvBegG3Rr9bxtExESJl0S39ZWZJYz181IWQzKx5eJqKaLrNKYN6UXPrxo7tfSiS4X4aaDRCNxYFwZHwq1lFT84VHrWFu9eP27veeqOGPsKSYQdww0XOU91r1UrRlI0eZpmLThHaNug/s320/20180808_132123.jpg" /></a>Note: An equal portion of jam or jelly may be substituted for the honey. An equal or lesser portion of brown sugar may be substituted for the honey for the stovetop version. </div>
</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3521128724205923264.post-60489082404312453752018-08-13T08:10:00.000-07:002018-08-13T08:10:11.730-07:00Flour Tortilla<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn53CajdbH6zHhoXg2Ab4XvRgwqA2KejCQK2_-EChaf2eZY7QhorUVNc01r6lP7j2-lKAhvl-6SdnI5ay162RWWaemj106ptLVGoITh_n_QjZU_lkZRrzFFYkI5lLTVkf6APv3RSUVlQY/s1600/20180727_180230.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn53CajdbH6zHhoXg2Ab4XvRgwqA2KejCQK2_-EChaf2eZY7QhorUVNc01r6lP7j2-lKAhvl-6SdnI5ay162RWWaemj106ptLVGoITh_n_QjZU_lkZRrzFFYkI5lLTVkf6APv3RSUVlQY/s320/20180727_180230.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_DEoZbxbbIZ3oDYhigBY9B60Q7sww9YAn5Y6AAQcH230UGZs3xRJ-2DpQKVVx5ezy-J1MY5TjO7NsgAEXiveF7EN17KQvZtjQewjLbjxmBFMahuISRJtAOnr0j5dIiuKT2Y3BsKrRn_0/s1600/20180727_180223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_DEoZbxbbIZ3oDYhigBY9B60Q7sww9YAn5Y6AAQcH230UGZs3xRJ-2DpQKVVx5ezy-J1MY5TjO7NsgAEXiveF7EN17KQvZtjQewjLbjxmBFMahuISRJtAOnr0j5dIiuKT2Y3BsKrRn_0/s320/20180727_180223.jpg" width="240" /></a></div>
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Makes 12 tortillas</div>
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Ingredients</div>
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3 cups of unbleached all-purpose wheat flour</div>
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1 tablespoon of salt</div>
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1/3 cup of vegetable oil or vegetable shortening (in case you want to make them with lard it is the same quantity needed)</div>
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1 cup of warm water (must be warm, but not boiling)</div>
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Directions</div>
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<ol>
<li>Combine the flour, shortening (oil, or lard), and salt in a large bowl and mix together until crumbly, as you do, for pie dough. Add water and mix until you can arrange the dough into a ball. Transfer the dough to a lightly floured surface and manipulate until it is smooth and elastic (for about 5 minutes). Cover with a plastic wrap, and set aside to rest for 30 minutes up to 2 hours.</li>
<li>To shape the tortillas; divide the dough into 12 equal portions. Roll each portion between the palms of your hands to make a ball. Go back to the lightly floured surface; roll out each ball into an 8-inch circle. Layer the circles between sheets of plastic wrap as you go.</li>
<li>To cook the flour tortillas, heat a heavy skillet, griddle, or a comal (the Spanish, a clay disk used for baking tortillas), over high heat until beginning to smoke. Place a tortilla in the pan and cook for 30 seconds. Turn the tortilla, and cook on the other side until slightly puffed and speckled brown on the underside but still soft enough to fold, about for another 30 seconds. Take away, and continue until all the tortillas are cooked, stacking them as you go wrapped in a cloth. Serve right away. If you prefer them for later use, allow them to cool, and wrap them in plastic wrap or bag, and refrigerate for up to 3 days. You can also freeze them and they will last for a couple of months.</li>
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<span style="text-align: justify;">From</span><a href="http://caminoflorido.com/" style="text-align: justify;"> http://caminoflorido.com</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3521128724205923264.post-28609498528935165402018-08-08T20:35:00.000-07:002018-08-13T08:13:48.194-07:00Spicy Chicken in Peanut Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH9VMvYHf7iMuLb8tlxyZ-Un6j2LBPV1neufKLZSlWKNscDtDovO8W9Bp19by43j0xhEPUDvPD5ycwf6AKB9A9AZdmH2FerTPQndjLykkF4ZAGqWm3N3O1Pw4CQJs8qKltkaulBnfi1rY/s1600/20180729_185957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH9VMvYHf7iMuLb8tlxyZ-Un6j2LBPV1neufKLZSlWKNscDtDovO8W9Bp19by43j0xhEPUDvPD5ycwf6AKB9A9AZdmH2FerTPQndjLykkF4ZAGqWm3N3O1Pw4CQJs8qKltkaulBnfi1rY/s320/20180729_185957.jpg" width="240" /></a></div>
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Ingredients<br />
1 tablespoon olive or vegetable oil<br />
8 large chicken thighs (about 3 lb), skin removed<br />
1 large onion, chopped (1 cup)<br />
2 cans (14.5 oz each) diced tomatoes with green chilies, undrained<br />
1 can (14.5 oz) crushed tomatoes, undrained<br />
2 tablespoons honey<br />
1 1/2 teaspoons ground cumin<br />
1 teaspoon ground cinnamon<br />
1/3 cup creamy peanut butter<br />
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Procedure<br />
<ol>
<li>In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.</li>
<li>Add onion, diced and crushed tomatoes, peanut butter, honey, cumin and cinnamon. </li>
<li>Cover and simmer until chicken is tender. Taste and adjust seasonings.</li>
<li>Serve chicken with hot steamed buttered rice.</li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3521128724205923264.post-20014252125226978952018-07-24T18:10:00.003-07:002020-03-19T18:06:54.047-07:00Budget Jamaican Meals<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitrJbvDQWjvXKDEn7VCh5zX7a9wOqufZ3aUit6-XfL9FjIYvdUofuUBEsNilhIPPDstJ8d1BbYkY88715ZUQzlrAhX90dWcDHAAsw-8mm-8IaWxOLjl_D70eZGxVSnkWf1pzHhLXkJF7s/s1600/Adobe_Post_20180724_200626.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitrJbvDQWjvXKDEn7VCh5zX7a9wOqufZ3aUit6-XfL9FjIYvdUofuUBEsNilhIPPDstJ8d1BbYkY88715ZUQzlrAhX90dWcDHAAsw-8mm-8IaWxOLjl_D70eZGxVSnkWf1pzHhLXkJF7s/s320/Adobe_Post_20180724_200626.jpg" width="320" /></a></div>
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These meals all cost less than $<a href="tel:1000">1000JMD (12 US)</a>/day for a family of four.<br />
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Curried turkey neck<br />
Plain rice<br />
Cabbage and carrot salad<br />
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Steamed Callaloo with fried chicken back<br />
Boiled Banana and wholewheat dumpling<br />
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Chicken soup<br />
with chicken neck or feet ,yam, pumpkin, dasheen, spinners, cock soup <br />
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Stew Peas with chicken neck or back<br />
Plain rice<br />
Cabbage and carrot salad<br />
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Cook-up Chicken liver<br />
Boiled dumpling <br />
Tomato and cucumber slices<br />
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Cookup Chicken Liver<br />
Homemade roti <br />
Carrot and cabbage salad<br />
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Brown stew gizzards<br />
Rice and peas<br />
Tomato and cucumber slices<br />
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Steamed Callaloo<br />
Curried chicken back<br />
Fried dumpling (in chicken oil)<br />
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BBQ Turkey neck sandwich<br />
With Cabbage and carrot slaw</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3521128724205923264.post-24357690901999842262018-07-23T17:04:00.002-07:002020-03-21T10:37:04.605-07:00Fried Yeast BreadThese are popular in Guyana and Trinidad but not in Jamaica (they should be). These are basically a fried dumpling with yeast. I like the fact that they puff up and stay puffed like a <a href="https://foodwishes.blogspot.com/2013/04/pita-bread-whats-in-your-pocket.html" target="_blank">pita bread</a>. They can be filled or not and eaten however you like.<br />
I even find them to have a slight doughnut taste. I think a little vanilla glace icing will be delicious on them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnqAsJfYSFyUv0YwFV1zr2TCNFY9j-S7MOghyJ3y8-GW3afz9B7Ap8OdJhJ3SPJFfipeZpZ7pHR3EmGkJqV109leIhCd2xNT1mL9kMtcUEKeN2d5QuLJA5V-Is1MifFptBGZWYzlcVUc/s1600/20180712_080058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnqAsJfYSFyUv0YwFV1zr2TCNFY9j-S7MOghyJ3y8-GW3afz9B7Ap8OdJhJ3SPJFfipeZpZ7pHR3EmGkJqV109leIhCd2xNT1mL9kMtcUEKeN2d5QuLJA5V-Is1MifFptBGZWYzlcVUc/s320/20180712_080058.jpg" width="240" /></a></div>
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<span class="item">Fried Yeast Bread</span></div>
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Prep time: <span class="preptime">30 minutes</span><br />
Cook time: <span class="cooktime">15 minutes</span><br />
Total time: <span class="duration">45 minutes</span><br />
Yield: <span class="yield">12</span><br />
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Ingredients<br />
3 cups all purpose flour<br />
2 tsp sugar<br />
3 1/2 tsp yeast<br />
1 1/2 tbsp butter or oil<br />
1 1/2 tsp salt<br />
1 cup water, warm<br />
2 cups oil, for frying</div>
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Procedure<br />
<ol class="instructions">
<li class="instruction">Combine yeast, sugar, warm water in large bowl. Let sit for 5 minutes<br />
</li>
<li class="instruction">Add other ingredients except 2 cups oil.<br />
</li>
<li class="instruction">Knead into a smooth pliable dough. If it is too firm add a little water.<br />
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<li class="instruction">Leave dough in bowl. Cover with damp clean towel.<br />
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<li class="instruction">Allow to stand for 20- 30 minutes until doubled in size.<br />
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<li class="instruction">Portion into golf ball sized pieces. Heat oil in frying pan.<br />
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<li class="instruction">Roll dough into 1/8-1/4 inch thickness.<br />
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<li class="instruction">Fry in oil. When it puffs up, turn and fry on other side. Remove and drain an paper towel.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3521128724205923264.post-58184875850587334662017-12-06T16:12:00.002-08:002017-12-06T16:12:37.922-08:00Easy Breakfast ShakeI make a smoothie for breakfast most mornings. Its a nice easy way to get the nourishment I need to get the morning off to great start.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAySwCCmLsBi9LZzqsSwmtnPiRj7AZ8oPnaubC7o8izMCY_2a291oEOWhbLTxxhEXdg-85hUNYf-qi8SRcv6tXyleBCuKpa7vJjyEdqkTX-sJ4JAdlWeQ80zmA_AuCruRMmcTao5eLrcI/s1600/FB_IMG_1512608713385.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="853" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAySwCCmLsBi9LZzqsSwmtnPiRj7AZ8oPnaubC7o8izMCY_2a291oEOWhbLTxxhEXdg-85hUNYf-qi8SRcv6tXyleBCuKpa7vJjyEdqkTX-sJ4JAdlWeQ80zmA_AuCruRMmcTao5eLrcI/s320/FB_IMG_1512608713385.jpg" width="240" /></a></div>
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For 1 serving<br />
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½ cup oats<br />
½ -1 cup fruit such as ripe banana, papaya, mango, naseberry, strawberry (frozen preferably)<br />
1 tsp vanilla<br />
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1 tbsp sugar or honey<br />
Pinch salt (optional)<br />
1½ -2 cups milk (my go to is actually 2 tablespoon lasco creamy malt and cold water)<br />
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Procedure<br />
1. Place all in blender.<br />
2. Blend until smooth.<br />
3. ServeUnknownnoreply@blogger.com0