Tuesday, February 15, 2011

Bread


Cabiche 2 lbs. flour 
2 cups water 
8 herring 
2 small spoon.sugar 
2 pinches salt
3 / 4 lbs. of mantèque
1 small spoon. 
Yeast 2 eggs 
Add the sugar in warm water. Pour the yeast into rain. Leave work.

On the other hand, sift the flour. Make a brook, then add the mantèque eggs mixed with yeast worked so that the dough does not form lumps.
Mix well. Make a ball of dough and let stand overnight or 3 hours if you do the same day.
Separate dough into 2 parts.

Lay the first roll portion. Put the herring cooked very spicy with lots of onions, peppers, onions, etc. ... Cover with the other portion. 

Wrap or solder the edges.

Glaze with egg or is evaporated. Put in preheated oven 15 minutes


Coconut Bread

Yield: 2 loaves
Ingredients:
  • 7 oz. shredded coconut
  • 4 cups flour
  • 2 cups sugar
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 2 tsp. vanilla
  • 2 tsp. baking powder
  • 1 cup milk
  • ½ cup Coco Lopez (cream of coconut)
  • 4 Tblsp. sour cream
  • 1 tsp. salt
  • 4 eggs, beaten

Method:
Mix all ingredients thoroughly - mixture will be thick. Separate into 2 greased loaf pans and bake at 350° for 1 hour or until done. Excellent served warm as an accompaniment to a cheese board or with soup!

Zucchini Bread

Yields: 3 loaves
Ingredients:
  • 4 cups flour
  • ½ tsp. salt
  • ¼ tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 Tbs. ground cloves
  • 3 eggs
  • 1 cup oil
  • 3 tsp. vanilla
  • 2 cups brown sugar
  • 3 cups zucchini, grated
Method:

Sift first six ingredients together. Beat eggs and add to the remaining ingredients. Mix flour mixture with zucchini mixture and pour into greased loaf pans. Bake at 350 degrees for 1 hour.

Banana Bread


2 tbsp. stick margarine, softened
2 tbsp. light cream cheese, softened
1 c sugar
1 large egg
2 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 c mashed ripe banana
1/2 cup skim milk
2 tbsp. dark rum or 1/4 tsp. rum extract
1 tsp. vanilla
1/4 cup chopped pecans
1/4 cup flaked coconut
1/4 cup packed brown sugar
2 tsp. margarine
2 tsp. lime juice
2 tsp. dark rum or 1/8 tsp. rum extract
2 tbsp. chopped pecans
2 tbsp. flaked sweetened coconut


Directions: Preheat oven to 375°. Coat an 8x4" loaf pan with cooking spray; set aside. Beat 2 tbsp. margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well. Combine flour, baking powder, baking soda and salt; stir well. Combine banana and next 5 ingredients (banana through vanilla); stir well. Add flour mixture to creamed mixture alternately with banana mixture; mix after each addition. Stir in 1/4 c pecans and 1/4 c coconut. Pour batter into prepared pan; bake at 375¡ for 60 minutes. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.

Icing: Combine brown sugar and 2 tsp. each margarine, lime juice, and rum in saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tbsp. each pecans and coconut; spoon over loaf. 

Cassava Bread

Bitter cassava 
salt to taste

Directions: Peel, wash and grate cassava. 

Squeeze out as much of the juice as possible, using either a matapee or by wringing in a towel. Leave in lumps and allow to dry slightly in open air. 

Pound, sift, and add salt. Heat a griddle and a metal hoop of the size of cake required. Put cassava meal to a depth of about 1/8 - 1/4 inch in the hoop. Cook until set, using moderate heat.

 Remove the hoop, level the surface and press firmly. Turn onto the other side and cook. When cooked through, remove the cake and allow to dry until crisp.

Note: Cassava bread may be lightly toasted and butter spread on one side for a delicious snack.

Sweet Cassava Bread

Yield: 6 servings
Nutrition: 254 calories, 4 grams fat, 0 milligrams cholesterol and 118 milligrams sodium per serving.

Ingredients:
  • 2 cups finely grated cassava
  • 1 teaspoon salt
  • ½ cup dried shredded coconut
  • ½ cup brown sugar
Method:
Mix the cassava and salt. 


Place in a damp kitchen towel or cloth and wring out all the liquid. 

Spread half of the cassava meal in the bottom of a small iron frying pan or other heavy frying pan and pat down firmly. Cover with the coconut and the brown sugar. 


Add the rest of the cassava and pat down lightly. Bake in a 350° oven until lightly browned or about 20 minutes

Soup Dumplings
Yield: 1 (one) dozen


Ingredients:

2¼ cups flour
1 teaspoon salt
1 Cup water
Butter
Instructions

In a bowl, mix flour, salt, butter, and 1 cup water, making sure there are no lumps. Using a tablespoon, mold dumplings into desired shape in your hand and add to the boiling soup.

Coconut Bread

4 oz Margarine
6oz Raw cane sugar
10 oz Wholemeal flour
2 tsp Baking powder
1/2 tsp Ground cinnamon
6 oz Freshly grated coconut
1/2 pint soy milk




Instructions

Cream the margarine and raw cane sugar until well blended. Sift the flour, baking powder and ground cinnamon in a separate bowl. 

Stir in the grated coconut. Add the dry ingredients alternately with the soy milk to the creamed mixture, mixing it thoroughly to a thick dough-like consistency. 

Divide the mixture and shape into buns with floured hands. Place the buns on a greased baking sheet, spacing well apart, and bake in a preheated oven at 180° until risen and brown. Makes 8–10.

Pumket/Tropical muffin

2 c all-purpose flour
2tsp baking powder
1/2 tsp salt
1/2 c packed brown sugar
1 well beaten egg
1c sour cream
8-3/4 can of crushed pinneapple
1/2 c of chopped nuts
1/3 c cooking oil
1/4 c coconut

Stir together thoroughly the flour, baking powder, baking soda, salt; stir in brown sugar. Combine egg and sour cream. Stir in undrained pineapple, nuts, oil, and coconut; add to dry ingredients all at once. Stir until moistened. Fill greased muffin pans 2/3 full. Bake at 400 degrees about 20 minutes.