Easy Basic Granola Recipe

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.

Fried Yeast Bread

These 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 pita bread. They can be filled or not and eaten however you like.
I even find them to have a slight doughnut taste. I think a little vanilla glace icing will be delicious on them.

Fried Yeast Bread

Banana Muffins

Dont throw out those overripe bananas. 
This is so easy and is a family favorite.

Ingredients

1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
1 teaspoon cinnamon
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired

Jamaican Rice Porridge

This was my favorite porridge growing up. My mom would make it with coconut milk and finish with condensed milk and vanilla. I would let it sit for a little and then eat it like a pudding. Pure deliciousness. 

Rice Porridge
1 cup long grain rice, uncooked
1 cups coconut milk
3 cups water

1/4 tsp. salt
3 tbsp flour
1/2 3/4 cup whole milk
4 tbsp. sugar
1 tbsp. vanilla
1/4 tsp cinnamon (or to taste)
1/4 tsp. nutmeg, grated

METHOD
1. In a 1-2 quart pot, pour water, coconut milk, and salt unto rice and bring to a boil. Allow to simmer for 15-20 minutes.
2. Mix flour with 1/2 cup water. Mix into porridge.
 Sweeten to taste.
3. Add vanilla and nutmeg. Serve hot.
Yield: 4 servings

Jamaican Hominy Corn Porridge with Coconut Milk

Here is another of my favorites Hominy Corn Porridge. 

Jamaican Peanut Porridge

Jamaican Peanut porridge is a delicious breakfast treat. It is a favorite of vegetarians because it is high in protein.  Before it became “main stream” dish it was categorized as “street food”, as it was mainly served by street food vendors in Jamaica. It is now enjoyed by Jamaican tourists  and locals alike.

MangoTwist Bread

4 cups all-purpose or bread flour
1 teaspoon salt
1 package instant (rapid-rise) dried yeast
1 teaspoon ground ginger
3 tablespoons brown sugar
9 teaspoons butter, cut into small pieces 1 small mango, peeled, cored, and pureed
2 tablespoons runny honey
1 cup tepid water (or less if mango is medium size)
2/3 cup golden raisins (optional)
1 egg, beaten
confectioners’ (powdered) sugar, for dusting 


Grease a baking sheet. Sift flour and salt into a bowl. Stir in yeast, ground ginger and brown sugar. Rub in
butter with fingers.
Stir in the mango puree, honey, and most of the water adding enough to mix and form into dough.
Place the dough on a lightly floured surface and knead for about 5 min until smooth (or you can use an
electric mixer fitted with a dough hook). Place dough in a greased bowl, cover and let rise in a warm place
until doubled in size (about 1 hour). Knead in raisins if using and shape dough into two sausage shapes, each 10” long. Twist the two sausage
pieces together and pinch the ends to seal. Place dough on a baking sheet, cover and put in a warm place
for another 40 minutes.
Brush the loaf with the egg and bake in a preheated over at 425 degrees F, for 30 minutes until golden
brown. Let cool on a wire rack. Dust with powdered sugar before serving.

Jamaican Spice Bun Rolls

Its almost Easter in Jamaica and what I love to call 'Easter Bun Holiday'. There is so much Easter Bun to choose from Stout Buns, Yeast Buns and some thats neither.
So with my love for Buns and Cinnamon Rolls I decided to try a fusion. They are awesome. Give them a try and let me know if you love them too.

Jamaican Spice Bun with Stout

 

1 (12 ounce) bottles dark stout beer (Guiness or Dragon preferably)
½ tablespoon browning (browning is used to give the bun its brown color)
¾ cup brown sugar
1 tablespoon molasses
¼ cup honey
1 tablespoon strawberry jam ( or orange marmalade)
2 tablespoons butter
3 cups flour
3 teaspoons baking powder
3 teaspoons cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup raisins 

1/2 cup maraschino cherries, chopped
6 ozs mixed peel (optional)

Directions

1. Warm beer on low flame; add browning, brown sugar, molassas, jam, honey & butter. Stir until dissolved. 
2. Allow the mixture to cool.
3. Sift together all dry ingredients. Mix in fruits. Add beer mixture. Stir together to combine. 
4. Pour into two greased bread pans. 
5. Bake at 350 degree oven for about 1 hour.