Pumpkin Fritters Corn Fritters  Plantain Fritters Plantain Chips Almond Dip Avocado Dip  Chocolate Cake  Sugar Cake  Pineapple  Upside Down Cake Pound Cake  Rum-Raisin Cake  Salt Fish Cake    Festive Light Fruit Cake Guava Jam Guava Jelly Mammy Apple Jam Tamarind Jelly Sorrel Drink Ginger Beer Golden Apple Drink Passion Fruit Drink Mauby Pumkin Punch Soursop Punch Sea Moss Drink Rum Punch Tropical Fruit Punch Banana Punch Carrot Punch Coconut Punch Peanut Punch Pineapple Cordial Casava Bread / Pone Dokono Conky COCONUT ICE CREAM GUAVA ICE CREAM MANGO ICE CREAM Cucumba Soup Corn Soup Pigean Pea Soup Pumpkin Soup Lentil Soup Cream Breadfruit Soup Pumpkin & Cho Cho Soup Callaloo Soup Ital Soup Sweet Corn Soup Calypso Rice Fried Rice & Bean Sprouts  Rice and Peas Herb Dumplings Johnny Cake / Fried Dumpligns Roti Bake Sweet Potato Candied Sweet Potatoes Short Crust Pastry Choux Pastry Vanilla Fudge Guava Cheese Mango Cheese Taffy Cheese Straws Butterleaf Flour Mother's Milk Flour Leaf Butter Johnny Cakes

A collection of popular carribean recipes.   ....    after trying these maybe you can modify them to your personal taste    .....         after all        .......       it's only natural.......................... 


Pumpkin Fritters
Corn Fritters
Plantain Fritters
Plantain Chips
Plantain Cakes
Almond Dip
Avocado Dip

 


PUMPKIN FRITTERS


INGREDIENTS

1 1/2. c. flour 

2 tsp. baking powder 

3/4 tsp. salt 

1/4 tsp. chopped hot pepper 

2 eggs 

1 tbsp. melted butter or margarine 

1/2 c. milk or more 

2 c. pumpkin, cooked and crushed 
 

METHOD

1.Sift flour, baking powder and salt. 
2. Beat eggs until fluffy. 
3. Add beaten eggs, hot pepper, melted margarine and milk to dry ingredients and beat with a fork until smooth. 
4. Stir in crushed pumpkin,(batter should be of a dropping consistency) add more milk if desired. 
5. Drop by spoonfuls into preheated deep cooking oil at 375' F. Fry for 4 to 5 minutes or until evenly browned. Serve hot with or without a dip. 

VARIATIONS:
CORN FRITTERS: Omit milk and pumpkin and add 1 1/2 c cream style corn. 
PLANTAIN FRITTERS: Add 2 c. half ripe plantain cut in small pieces in place of pumpkin. 
 

CORN FRITTERS


INGREDIENTS

1 1/2. c. flour 

2 tsp. baking powder 

3/4 tsp. salt 

1/4 tsp. chopped hot pepper 

2 eggs 

1 tbsp. melted butter or margarine 

1 1/2 c cream style corn. 

METHOD

1.Sift flour, baking powder and salt. 

2. Beat eggs until fluffy. 

3. Add beaten eggs, hot pepper, melted margarine and milk to dry ingredients and beat with a fork until smooth. 

4. Stir in crushed pumpkin,(batter should be of a dropping consistency) add more milk if desired. 

5. Drop by spoonfuls into preheated deep cookin oil at 375' F. Fry for 4 to 5 minutes or until evenly browned. Serve hot with or without a dip. 
 

PLANTAIN FRITTERS


INGREDIENTS

1 1/2. c. flour 

2 tsp. baking powder 

3/4 tsp. salt 

1/4 tsp. chopped hot pepper 

2 eggs 

1 tbsp. melted butter or margarine 

1/2 c. milk or more 

2 c. half ripe plantain cut in small pieces 

METHOD

1.Sift flour, baking powder and salt. 

2. Beat eggs until fluffy. 

3. Add beaten eggs, hot pepper, melted margarine and milk to dry ingredients and beat with a fork until smooth.

4. Stir in crushed pumpkin,(batter should be of a dropping consistency) add more milk if desired. 

5. Drop by spoonfuls into preheated deep cookin oil at 375' F. Fry for 4 to 5 minutes or until evenly browned. Serve hot with or without a dip. 
 

 

PLANTAIN CHIPS


INGREDIENTS

3 Green plantains 

Juice of 3 limes 

Vegetable oil for frying 
 

METHOD
1. To peel the plantains, slice the ends off and cut each plantain in two.  Deeply score the skin with a knife cutting right through to the flesh down the length of the plantains. 
2. Slide your fingertip under the skin and peel it away horizontally rather than length-ways. 
3. Now slice the plantains diagonally very thinly. 
4. Soak the slices in lime juice for 10–15 minutes.  Dry thoroughly 
5. Heat the oil in a frying pan and when hot fry the plantain chips until crisp and golden brown. 
Serves 4

PLANTAIN CAKES


INGREDIENTS

3 Ripe Plantains 

½ tsp Baking Powder 

1 tbsp Raw Cane Sugar 

Vegetable oil for frying

METHOD

1. Bring a large pan of water to the boil. 
2. Cut the ends off the plantains, place the plantains in the water and cook until soft 
3. Drain;  When they are cool enough to handle peel the plantains, mash them well with a fork and mix in the baking powder and sugar. 
4. Shape the mixture into small cakes. 
5. Heat the vegetable oil in a heavy frying pan and fry the cakes on both sides until golden. 
Serves 4

ALMOND DIP


INGREDIENTS

2 oz Whole Almonds 

2 Medium Tomatoes 

¼ pt Peanut Oil 

Juice of ½ lime 

1 Clove Garlic 

Freshly ground black pepper

METHOD

1. Preheat oven to 180 degrees. 
2. Blanch the almonds in boiling water for 2–3 minutes, remove the skins from the almonds and toast on a baking tray in a hot oven until lightly browned. 
3. Remove skin and seeds from the tomatoes. 
4. Place the tomatoes, almonds, garlic and lime juice in an electric blender and blend until the mixture forms a smooth paste. 
5. Add the peanut oil gradually, with the blender still running, pouring it in a thin stream until it is completely absorbed and the dip is thick and creamy. 
6. Season with freshly ground black pepper. 

Serves 4

AVOCADO DIP


INGREDIENTS

2 Large ripe avocados 

1–2 Spring onions 

Juice of ½ lime 
 

METHOD

1. Halve the avocados, remove the seed and scoop out the flesh. 
2. Finely chop the spring onions. 
3. Put the avocados and the lime juice in a blender or food processor and blend until smooth. 
4. Stir the chopped spring onions into the avocado mixture. 
Serves 4  (Serve either of these dips with plantain chips or a selection of fresh raw vegetables, celery, cauliflower/broccoli florets, carrot/cucumber sticks, green/red/ pepper sticks) 
 

Caribbean Cake Recipes


Carrot Cake Chocolate Cake Sugar Cake Pineapple Upside Down Cake Pound Cake
Black Cake Festive Light Fruit Cake Salt Fish Cake Rum-Raisin Cake

 

CARROT CAKE



    INGREDIENTS
    2c. flour 
    2 tsp baking powder 
    1 1/2 tsp. soda 
    2tsp. Cinnamon 
    2 c. sugar 
    1 c. com oil 
    4 eggs 
    8 oz. tin crushed pineapple 
    2 c. grated carrot 
    1 ½ c. chopped nuts
METHOD
1.Sift dry ingredients together. Add sugar and oil and beat well until light, fluffy & creamy 
2. Add eggs one at a time 
3. add carrots,pineapple and nuts 
4. bake at 375 F in one or two tins for 30-35 mins or until done 

ICING (FOR CARROT CAKE)
8 oz. pk. of cream cheese 
1/2 c. butter 
I lb. icing sugar 
2 tsp. vanilla 
Beat all together. 
 

CHOCOLATE CAKE


INGREDIENTS
1/2 c. butter 
2 c. sugar 
2 c. flour 
3 eggs, beaten 
1tsp. baking powder 
 tsp. soda 
1/2 c. sour milk 
1/2 c. cocoa 
2 tsp. Vanilla 
1/4 tsp. sait 
1/2 c. boding water
METHOD
1. Cream butter and sugar. Add beaten egg slowly. 
2. Sift flour, baking powder and salt together and add alternately with sour milk to creamed mixture. 
3. Mix together cocoa, soda and boiling water cool and add to mixture. 
4. Add vanilla 
5. Bake in layer tins for 25 - 30 mins at 350 F 
6. Put together with Date Filling and ice top and sides with White or Chocolate lcing 

DATE FILLING:
1/2 c. water 
1/2 pkt. dates 
1 1/2 tbsp sugar 
1/2 tbsp lime juice 
Boil together until soft. Fill and frost cake

SUGAR CAKE


INGREDIENTS
4 c. grated coconut 
I c. water 
4c. sugar 
½ tsp cream of tartar 
1 tsp almond essemce 
few drops food coloring (optional) 
METHOD
1. Boil sugar and water to form a light syrup 
2. When bubbles the size of small pearls appear add grated coconut and cream of tartar: 
3. When the coconut mixture comes away from the sides of the pan easily, remove from heat and beat with a spoon for 3 - 5 minutes. 
4. Add essence and food coloring 
5. Drop by Spoonfuls on an oiled. cookie or enamel tray 
6. Allow to harden completely 
7. Store In an airtight container

PINEAPPLE UPSIDE DOWN CAKE


INGREDIENTS
6 ozs. margarine 
I C. sugar
3 eggs 
2 c. flour 
2 tsp. baking powder 
6 - 8 cherries 
A pinch of salt 
1/4 c. milk or 
1/2 c. pineapple juice 
vanilla 
crushed pineapple 
METHOD 
1. Make cake by the Creamy Method. 
2. Cover the bottom of 12" x 8' x 1 1/2" tin with grease proof paper.
3. Pour evenly over the paper 3 - 4 tbsp. gold syrup. Cover with crushed pineapple and decorate with halves of cherries. 
4. Pour cake batter over and bake in a moderate oven - 325 F for 40 - 45 mins. or until cake leaves the sides of pan. 
6. Turn oven on a papered cake rack & remove cake paper. 
7. Cool - can be served as a dessert. 

POUND  CAKE


INGREDIENTS
1 lb. gran. sugar (2 c.) 
1 lb. butter or margarine
1 lb. eggs (8 large), separate
1lb. (scant) all purpose flour (3 3/4 c.) 
1 tsp. baking powder 
1/2 tsp. salt 
1/2 tsp. lemon rind grated 
2 tbsp. lemon juice 
1/2 tsp. lemon extract 
METHOD
1. Cream butter well, add sugar slowly and cream well, add flavoring and beaten egg yolks. 
2. Sift together flour, baking powder and salt and add.
3. Beat only until smooth. 
4. Then fold in beaten egg whites. 
5. Bake in a loaf pan which has been lined with brown paper and greased. 
6. Cover the topof the cake with a piece of brown paper and bake in a slow oven 300 F for 2 hrs. 
7. Remove top paper and bake another half hour or until top has a good color. 

BLACK CAKE



INGREDIENTS
Day Before: Chop the foll. mix well and leave to soak. 
1 lb.prunes 
1 lb. raisins 
1 lb. currants 
1/4 lb. mixed peel 
1/2 lb. cherries 
1/4 lb. chopped almonds 
1 bot. cherry brandy 
1/4 bot. rum or more 
1 - 2 tbsp. Angostrua bitters 2 tbsp. brandy (optional) 

BURNT SUGAR
1 lb. brown sugar
1/2 C. hot water 
Burn sugar, add water gradually. Mix well and leave it to cool. 

METHOD
1 .Cream butter (1 lb.) and sugar (I lb.). Add eight large eggs one at a time. 
2. Add 1 tsp. lemon essence, 2 tsp. lime rind,
2 tsp. almond essence and 2 tsp. vanilla. 
3. Mix and sift dry ingredients - I lb. flour, 
4 tsp. baking powder, 2 tsp. mixed spice and 
1/2 tsp. grated nutmeg. Add gradually to creamed mixture. 
4. Mix in fruit and browning. 
5. Put in greased tins doubly lined with brown paper. 
6. Bake at 250*F or Regulo 2 for 3 hours or until done. 

NOTE: 
1. Less browning may be used as desired. 
2. Remove from oven and soak while hot with cherry brandy or a mixture of cherry brandy and rum or with sherry. 

FESTIVE LIGHT FRUIT CAKE


INGREDIENTS
11/2 c. cherries, chopped
1 C. light raisins 
1 c. candied pineapple, chopped 
1/2 c. mixed chopped fruit & peels
1/2 c. candied lemon peel, chopped 
1/2 c. candied orange peel, chopped
1 c. walnuts, chopped 
3 c. sifted flour 
2 tsp. baking powder 
1 C. butter
1 c. sugar 
4 eggs 
1/4 c. light corn syrup (optional)
1/4 c. orange juice
1/4 c. sherry 
METHOD 1
1. Combine chopped fruits, peels and nuts, mix with I C. of the flour. 
2. Cream butter and sugar until light. 
3. Add eggs one at a time beating well after each. 
4. Combine corn syrup, orange juice and sherry and add alternately with remaining flour to creamed mixture. 
5. Fold in fruits and nuts. 
6. Pour into two well-greased ring molds or in one large tin. 
7. Bake at 275'F for I hr. and 15 mins. 

METHOD 2
1 .Cream butter (I lb.) and sugar (I lb.). Add eight large eggs one at a time. 
2. Add I tsp. lemon essence, 2 tsp. lime rind,
2 tsp. almond essence and 2 tsp. vanilla. 
3. Mix and sift dry ingredients - I lb. flour, 
4 tsp. baking powder, 2 tsp. mixed spice and 
1/2 tsp. grated nutmeg. Add gradually to creamed mixture. 
4. Mix in fruit and browning. 
5. Put in greased tins doubly lined with brown paper. 
6. Bake at 250*F or Regulo 2 for 3 hours or until done. 
NOTE: 
1. Less browning may be used as desired. 
2. Remove from oven and soak while hot with cherry brandy
or a mixture of cherry brandy and rum or with sherry. 

SALT FISH CAKE


INGREDIENTS
1 C. salt fish 
1 onion, finely chopped
2 eggs beaten 
31/2 c. cubed potatoes, chopped chive, thyme and pepper
I tbsp. melted margarine 
bread crumbs 
METHOD
1.Soak fish in cold water for 15 min.
2. Drain and shred., 
3. Combine fish and potatoes, cover with boiling water and boil for 15 min. covered. 
4. Drain fish and potatoes and mash. 
5. Add beaten eggs, margarine, onions, chive, thyme and pepper. 
6. Shape into cakes, roll in bread crumbs and fry in hot oil until brown (3 - 5 min). 
7. Drain on absorbent or kitchen paper. 
8. Serve with mustard sauce or ketchup dip. 
VARIATION: Use I cup fresh flaked cooked fish (steam or fried), instead of salt fish. Add flaked fish to mashed potatoes, seasonings and eggs. Form into cakes. 

RUM-RAISIN CAKE



Ingredients
1 1/2 cups brown raisins 
2 1/4 cups sifted all purpose flour 
1 teaspoon baking powder 
1/2 teaspoon salt 
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature 
1 2/3 cups sugar 
5 large eggs 
7 tablespoons dark rum 
2 teaspoons vanilla extract 
1/2 cup powdered sugar 
2 teaspoons whipping cream 
Method
1.Preheat oven to 350 degrees Fareinheit. 
2.Butter and flour 12-cup Bundt pan. 
3.Toss raisins with 2 tablespoons flour in small bowl. Combine remaining flour, baking powder and salt in medium bowl. 
4.Using electric mixer, beat butter in large bowl until light. 
5.Add 1 2/3 cups sugar and beat until fluffy. 
6.Adding eggs 2 at a time, beat after each addition until well blended. 
7.Beat in 6 tablespoons rum and vanilla. 
8.Mix in flour mixture, fold in raisin mixture and spoon batter into prepared pan. 
9.Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. 
10.Cool in pan on rack 10 minutes. 
11.Turn out cake onto rack and cool completely. 
12.Stir powdered sugar and 1 tablespoon rum in bowl until smooth; mix in cream and spoon over cake. 
13.Let stand until glaze is set, about 30 minutes. 
Makes 12 servings. 

Caribbean Jam Recipes


Guava Jam Guava Jelly Mammy Apple Jam Tamarind Jelly

 

GUAVA JAM


INGREDIENTS

Guavas
sugar 
lime juice

METHOD 

1. Peel the guavas thinly; put them on to boil (whole) with enough water to cover. 
2. Boil until they are very soft. 
3. Take them out of the water and rub them through a sieve until only the seeds are left. 
4. To each cup of pulp allow 3/4 c. sugar. 
S. Put the fruit and sugar into a clean sauce-pan and boil to the consistency of jam. Bottle in sterilized jars. 

GUAVA JELLY


INGREDIENTS 

Ripe guavas 
Granulated Sugar 
Limes 

METHOD 

I .Wash guavas remove bad spots and cut them in halves. 
2. Place in a heavy, deep saucepan and cover completely with water. Boil for about 20 - 30 mins. or until the water is 
reduced somewhat and the guavas are soft. 
3. Pour in a strong fine cloth, gather the ends of the cloth and tie. Hang and allow to drip. Do not squeeze the bag. 
4. To every cup of liquid add 1 c. sugar and lime juice. (1 lime to about 4 - 5 c. of guava liquid). 
5. Cook slowly, stirring often until sugar is dissolved. 
6. Increase heat throughout for remainder of cooking time - stir occasionally to prevent overflowing. 
7. Remove from heat when the syrup spins a thread or use the cold water test. 
8. Pour in hot sterilized jars and seal immediately. 

COLD WATER TEST: Drop 1/2 tsp. of syrup in a saucer or shallow bowl of cold water - if it forms a soft ball, the 
mixture is ready to be bottled. 

MAMMY APPLE JAM


INGREDIENTS

3 large mammy apples (ripe) 

sugar 

lime juice 

METHOD 

I. Take 3 mammy apples and score the skin in sections and tear off without cutting it. 
2. Scrape off the thin brown skin which covers the fruit and which is very bitter. 
3. Cut the fruit in four, wash well in cold water, then cut into thick pieces and boil in about 2 pints of water until tender. 
4. Empty in a sifter, allow the juice to go through, then press the pulp through a sieve. 
S. To each cup of liquid and pulp mixed together allow I c. of sugar. 
6. Add a few drops of lime juice to sharpen the flavour. 
7. Boil to thick jam and put into small bottles (1/2 lb. size) as it soon spoils if not used up. If refrigerated, will last longer. 

TAMARIND JELLY


INGREDIENTS

2 heaps tamarind – shelled (1 1/2 C) 

1 ½ c. sugar 

5 - 6 c. boiling water 

2 pieces of cinnamon (opt.) 
 

METHOD

1. Pour boiling water over tamarind and boil for 2 - 3 minutes. 
2. Cool and strain. 
3. Measure liquid and to every cup of liquid add I c. gran. sugar. 
3. Boil liquid, cinnamon and sugar at high temperature until sugar dissolves and continue to boil at medium heat until jelly is set. Test for jam or jelly stage. 
5. Pour in sterilized jars and seal at once. 

Caribbean Drink Recipes


Sorrel Drink Ginger Beer Golden Apple Drink Passion Fruit Drink Mauby
Pumkin Punch Soursop Punch Sea Moss Drink Rum Punch Tropical Fruit Punch
 Banana Punch
Carrot Punch
Coconut Punch
Peanut Punch
Pineapple Cordial

SORREL DRINK



INGREDIENTS: 

1 pound sorrel 
 2-4 oz. ginger 
2 quarts water 
sugar 
wine (optional) 
8-12 pimento grains 

METHOD: 

1.Wash sorrel thoroughly, using the fingers to lift it form the water. Put into stainless steel container. 
2.Scrape and wash ginger. Grate and Add to the sorrel. Add pimento grains. 
3.Boil water and pour over sorrel. Allow to stand 4-6 hours. Strain. 
4.Sweeten to taste and add rum to taste. Add optional wine. 
5.Service with ice cubes. 

GINGER BEER



Ingredients
1 lb. fresh green ginger 
4 C. gran. sugar (2 lbs.) 
1/4 lb. potatoes 
4 - 6 grains cloves 
1 piece cinnamon 
8 c. boiling water 
METHOD
1. Clean and crush ginger. 
2. Peel and chop potatoes in medium pieces. 
3. Put ginger, potatoes, clove, cinnamon a sugar in a large bottle or jar. 
4. Pour boiling water over. Stir and cover allow to brew for 2 - 4 days. 
5. Strain and bottle. 
Serve with ice and Angostura bitters. Ginger can be diluted with water if the flavour is too strong. 
2. Mix thoroughly; add flavouring and chill. NOTE: Flavouring may be omitted and a dash of Angostura bitters may be added or 1 or 2 tbsp. of wine or brandy can be used. 

GOLDEN APPLE DRINK



INGREDIENTS 
8 golden apples (ripe) 
sugar to taste 
4 pts. water 
2 tbsp. rum 
1/2 tsp. essence. 
METHOD

1. Wash and peel golden apples, grate or cut into small pieces. 
2. Place peel, pulp and seeds into jar. 
3. Add sugar, water, rum and essence and stir until sugar is dissolved. 
4. Leave for two days. 
5. Strain and bottle off and keep in relfrigerator. Use as required.

PASSION FRUIT DRINK



INGREDIENTS 
2 c. gran. sugar 
spices optional cubes in blender. 
12 passion fruit 
6 c. hot water 
METHOD

1. Remove seeds and pulp from fruit. 
2. Pour hot water over seeds and allow to cool. 
3. Sweeten to taste and dilute with water if one wishes a milder flavour 
4. Serve with ice.

MAUBY


INGREDIENTS

4 pieces mauby bark 
1 piece of aniseed 
1 piece cinnamon 
2 c.sugar 
Angostura bitters 

METHOD

1. Put all ingredients into a pot and boil for a few mins 
2. Remove from heat and allow to cool. 
3. Strain. 
4. When serving, add water to desired strength and sugar if necessary. 
Serve with ice and few dashes of bitters.

PUMPKIN PUNCH


INGREDIENTS 

1 lb. pumpkin 
1 tin pineapple juice 
3 c. water 
1 c. gran. sugar 
Ice 
 

METHOD

1. Peel and cut pumpkin in small pieces. 
2. Boil in a little water until tender; cool. 
3. Puree in an electric blender with 3 c. water. 
4. Sweeten to taste. 
5. Add pineapple juice and ice. Chill and serve.

SOURSOP PUNCH



INGREDIENTS

1 Soursop peeled 
2 c. water 
6-8 tbsp. condensed milk salt 
1 tsp. sugar 
Angostum bitters 

METHOD

1. Crush the soursop in a bowl with 1/2 the water 
2. Pound it well and pass through a sieve to extract the juice. 
3. Add the remaining water, milk and salt. Mix well. 
4. Add sugar and stir until dissolved. 
5. Strain, chill and serve with bitters. 

SEA MOSS DRINK


INGREDIENTS

1 lb. sea moss 
1 lime 
Angostura bitters 
milk 
sugar to taste 
 

METHOD

1. Soak sea moss with lime juice overnight. 
2. Wash thoroughly and cook in pressure cooker for 20-30 mins. or until the sea moss resembles a mass of jelly. 
3. Cool, add milk and sugar to taste and blend in a blender. 
4. Flavour with bitters and serve with crushed ice. 

RUM PUNCH


INGREDIENTS 

one of sour 
two of sweet 
three of strong 
four of weak 
1 oz. of sour, 2 oz. sweet, 3 oz. of strong 
4 oz.weak; make 10 oz. of punch or 3 drinks.

METHOD

Make my multiple of the above proportions desired. 
SOUR: Lime juice or lemon juice. 
SWEET: Simple syrup made of equal parts sugar and water boiled for 5 mins. Grenadine syrup is nice. 
STRONG: Rum. 
WEAK: Combined water and ice. Add a dash angostrua bitters and a dust of nutmeg. 

TROPICAL FRUIT PUNCH



INGREDIENTS

3 c. orange juice 
3 c. pineapple juice 
3 c. grapefruit juice
1/4 c.lime or lemon juice 
1/2 c. honey 
4 tins ginger ale or soda water 
1/2 - 1 c. rum or white wine 
1 c. finely chopped pineapple 
½ - 1 c. small melon pieces or balls 
1 lime or orange seeded and thinly sliced 

METHOD

1. Combine orange, pineapple, grapefruit, and lime juice. 
2. Sweeten to taste with honey and chill for a few hours. 
3. Just before serving, stir in ginger ale, rum, pineapple pieces and melon balls. Garnish with, lime or orange slices. Serve with 
crushed ice. 

NB: Rum can be left out and punch will still 

BANANA PUNCH
(Sweetie Come Brush Me)


INGREDIENTS
4 Ripe Bananas 
¾ pt Water 
¼ pt Soy Milk 
¼ tsp Freshly Grated Nutmeg 
4 drops Vanilla Essence 
Honey or Brown Sugar to taste
METHOD
1. Peel the bananas. 
2. Mash them with a fork and pass the puree through a fine sieve or liquidize with an electric blender. 
3. Add the water, soy milk, vanilla and nutmeg. 
4. Sweeten to taste honey/brown sugar. 
5. Chill before serving. 
Serves 3-4

CARROT PUNCH
(Zion Juice)


INGREDIENTS

1 lb Carrots 
1 pt Water 
1 pt Soy Milk 
3 tbsp silken tofu 
1 tsp Rosewater 
½ tsp Freshly Grated Nutmeg 
Molasses or Raw Cane Sugar

METHOD

1. Peel and freshly grate the carrots. 
2. Add the grated carrots to the water. 
3. Strain the mixture through a sieve lined with muslin, gathering up the muslin once the liquid has drained through and squeezing to extract all the juice. 
4. Repeat this process finally discarding the carrots. 
5. Stir the milk, silken tofu, rosewater and nutmeg into the carrot liquid. 
6. add molasses or raw cane sugar to taste.
Serves 4-6

COCONUT PUNCH
(Paradise Punch)


INGREDIENTS
 

1 Mature Coconut 

1½ pt Water 

4 oz. Raw Cane Sugar 

½ tsp Almond Essence 

METHOD

1. Shell the coconut, peel and finely grate the flesh. 
2. Mix the grated coconut with the water and strain the mixture through a sieve lined with muslin squeezing the muslin to extract all the juice. 
3. Discard the coconut. 
4. Add the raw cane sugar to the coconut liquid and stir until the sugar has dissolved. 
5. Flavour with almond essence and chill. 
Serves 3-4

PEANUT PUNCH


INGREDIENTS
 

8 ozs Shelled Roasted Peanuts 

1½ pt Water 

½ pt Soy Milk 

½ tsp Vanilla Essence 

½ tsp Freshly Grated Nutmeg 

Raw Cane Sugar

METHOD

1. Place the shelled peanuts in an electric blender or food processor. 
2. Measure out 1 pt of the water and gradually pour this into the blender while grinding the peanuts. 
3. Leave the blender running for 1–2 minutes until the peanuts are thoroughly blended. 
4. Strain the mixture through a sieve lined with muslin, pouring in a little at a time and squeezing the muslin to extract all the liquid. 
5. After squeezing, discard the contents of the muslin. 
6. Repeat until all the peanut mixture is used up. 
7. Add the soy milk, then sweeten the drink to taste with cane sugar and flavour with vanilla essence and grated nutmeg. 
Serves 3-4

PINEAPPLE CORDIAL


INGREDIENTS

1 Ripe Pineapple 
4–5 Slices Peeled Ginger Root 
3 Whole Cloves 
2 Limes 
2 pt Boiling Water 
4 oz Raw Cane Sugar

METHOD

1. Peel the pineapple thickly and reserve the flesh for use in another dish. 
2. Crush the slices of ginger root and thinly slice the lines. 
3. Place the pineapple peel, ginger, limes and whole cloves in a large bowl. 
4. Pour on the boiling water, cover and allow to steep for 24 hours.  Strain the liquid discarding the pineapple peel, lines and spices. 
5. Stir in the raw cane sugar until dissolved.  Chill. 
Serves 4–6

DESERTS


Casava Bread / Pone
Dokono
Conky

CASSAVA PONE


INGREDIENTS 

2 lb Sweet cassava 
1 mature coconut 
½ tsp Grated nutmeg 
5–6 Drops vanilla essence 
6 oz Raw cane sugar 
1 pt Soy milk

METHOD

1. Peel and grate the cassava and coconut. 
2. Combine in a bowl the freshly grated nutmeg, vanilla essence and sugar. 
3. Stir in the soy milk to form a soft thick batter. 
4. Pour the mixture into a well-greased baking dish and bake in a preheated moderate oven at 180º for 1 to 11/4 hours or until set. 
Serves 6

DOKONO


INGREDIENTS 
 
 
 
 
 
 

8 oz Cornmeal 

4 oz Raw cane sugar 

¾ pt Coconut milk 

½ tsp Ground cinnamon 

4–5 Drops vanilla essence 

3 oz raisins 
 

METHOD 

1. Mix together the cornmeal and the sugar in a bowl. 
2. Pour in the coconut milk and stir well to produce a smooth consistency. 
3. Flavour with ground cinnamon and vanilla essence and stir in the raisins. 
4. Drop the mixture in heaped tablespoons onto 6 inch squares of aluminum foil. 
5. Fold the foil to make parcels of the mixture and press the edges well to seal. 
6. Bring a large pan of water to the boil and cook the dokono parcels in the boiling water for 1 hour. 
7. At the end of the cooking time carefully remove the foil and serve the dokono hot, sprinkled with a little sugar. 
Serves 4 
*(In Nevis we make this different [this must be the Rasta version] we make it with sweet potatoes grated, some people put a piece of pumpkin, add sugar to the mixture to sweeten) 
(Common to several Caribbean Islands, this dish is of African origin.  The authentic version would be cooked wrapped in banana leaves for which aluminum foil is a modern if not quite aesthetic substitute.

CONKY


INGREDIENTS 
 

8 oz Grated Sweet Potato 

4 oz Raw cane sugar 

¾ pt Coconut milk 

½ tsp Ground cinnamon

4–5 Drops vanilla essence 

3 oz raisins (optional) 

1 oz hot peppers (bird peppers)

METHOD 
 

1. Mix together the grated sweet potato and the sugar in a bowl. 
2. Pour in the coconut milk and stir well to produce a smooth consistency. 
3. Flavour with ground cinnamon and vanilla essence and stir in raisins and peppers. 
4. Drop the mixture in heaped tablespoons onto 6 inch squares of banana leaf. 
5. Fold the banana leaves to make parcels of the mixture and tie with cord or strips of babana barkl. 
6. Bring a large pan of water to the boil and cook the conky parcels in the boiling water for 1 hour. 
7. At the end of the cooking time carefully remove the banana folds and serve the conky hot. 

Serves 4

Caribbean Ice Cream Recipes


COCONUT ICE CREAM GUAVA ICE CREAM MANGO ICE CREAM

COCONUT ICE CREAM (3 Quarts)


INGREDIENTS
3 coconuts 
1 tin condensed milk 
2 tins evap. 
1 tin cream 
2 tbsp. custard powder or cornstarch 
almond essence 
METHOD

1. Peel the brown covering of the nut and grate or use the osterizer. 
2. Extract the coconut milk 
3. Prepare the custard or cornflour by using some of the milk to make a paste.
4. Bring the evap. milk to the boil, add custard powder or cornflour and cook until mixture thickens. 
5. Remove from heat and cool a little; add coconut and condensed milk. Sweeten if necessary. 
6. Add cream. Chill. 
7. Freeze. 

GUAVA ICE CREAM (3 Quarts)


INGREDIENTS
12 - 15 ripe guavas 
2 tins evap. milk 
1 tin condensed milk 
2 - 3 level tbsp. of custard or cornstarch 
METHOD 

1. Wash and cut guavas and put to boil in about 2 - 3 c. of water for about 40 mins. 
2. Strain and thicken guava juice with corn- starch or custard powder. 
3. Add milk and sweeten to taste. 
4. Chill and freeze. 

MANGO ICE CREAM



INGREDIENTS

1 c. fresh mango pulp (put through a sieve) 
1 tin evap. milk I egg or 
1 tsp. powdered gelatin to thicken 
1/2 lb. sugar or 
1 tin condensed milk to sweeten 
few drops lime juice 
colouring if desired 

METHOD

1. Prepare mango pulp and chill. 

2. Prepare custard with milk and egg or thicken with gelatin (2 eggs to 1 quart). 

3. Mix all ingredients, chill and freeze. 


 

Caribbean Soup Recipes



Cucumba Soup Corn Soup Pigean Pea Soup Pumpkin Soup Lentil Soup
Cream Breadfruit Soup
Pumpkin & Cho Cho Soup
Callaloo Soup
Ital Soup
Sweet Corn Soup

 

CUCUMBER CREAM SOUP


3 - 4 cucumbers 
1 oz. flour 
1 1/4 c. milk 
2/3  c. cream 
1 oz. butter 
2 1/2 c. vegetable stock 
1 onion, thinly sliced sdt and pepper 
1 tbsp. chopped green onions/chive 
METHOD 

1. Peel cucumbers, cut into slices and remove seeds. 
2. Melt butter in pan and cook cucumbers for 10 minutes over low heat. 
3. Stir in flour and add stock slowly stirring all the time. 
4. Heat the milk with onion to boiling and add cucumber mixture, still stirring. 
5. Simmer for 10 minutes.
6. Puree. Stir in half the cream and season to taste. 
7. Pour into individual bowls and chill. 
8. Add rest of cream and green onions just before serving. 
 

CORN SOUP


4 c. fresh corn kernel 
1/2 c. chopped green onion or chive 
1/2 tsp. Salt 
Toast and parsley for garnishing 
1 c. vegetable stock 
2 tbsp. Margarine 
3 c. milk 
3 tbsp. Chopped sweet peppers or pimentos
Method 

1.Combine corn and stock in blender, blend to a smooth puree. 
2.Melt margarine, cook onions, add corn puree. Simmer for 15 minutes over low heat. 
3.Add milk, salt and peppers. Simmer for 10 minutes. 
4.Garnish with toast and chopped parsley. Makes 6 servings.

CREAM OF PIGEON PEA SOUP


INGREDIENTS 
1 1/2 c. cooked and sieved pigeon peas. 
1 tbsp. cornstarch or arrowroot 
3/4 c. vegetable stock 
3/4 c. Milk 
salt and pepper to taste
METHOD 
1.Add stock to peas and bring to the boil. 
2.Meanwhile, mix milk and cornstarch and add to peas; add salt and pepper and continue to boil for a few minutes. 
3.Serve with toasted bread cubes or slices

CREAM OF PUMPKIN SOUP


INGREDIENTS 
1 lb pumpkin (peeled and cut into small pieces) 
1/2 c. evaporated milk 
1 medium onion, sliced 
3 c. vegeatable stock 
salt and pepper to taste 
chopped parsley for garnishing. (cleaned and washed) 
4c. water 
2cloves garlic 
1/4 c. chopped celery 
2c. evaporated milk 
2tsp of salt 
1/2 tsp. bl. pepper 
1/2 c. chopped onion chopped parsley for garnishing 
Method 

1. Boil pumpkin, onion, salt and pepper in vegetable stock until pumpkin is soft and tender. 
2. Mash with potato crusher or pour in blender and puree. 
3. Return to pot and add milk slowly and stir in milk and cook until thoroughly heated (5 minutes). 
4.Sprinkle chopped parsley on soup. Serves 6 persons.

LENTIL SOUP


1 ½ c. dried lentils 
2 1/2 lb. spinach
1/4 c. olive oil 
¾ c. chopped onion 
3 or 4 cloves garlic 
salt 
1 stalk (chopped) celery 
3/4 c. lemon juice 
1 tsp. flour 
chopped chives 
METHOD 

1. Wash and pick over the lentils. 
2. Cover with cold water and cook covered, until tender. 
3. Wash spinach (bhagie) leaves and break up then chip them. 
4. Add these and I cup of water to the lentils. 
5. Continue cooking until the spinach is done, adding more water if necessary
6. Heat the olive oil in a skillet and add the chopped onion. 
7. Crush the garlic cloves with I tsp. salt and add these and the chopped celery to the onion. 
8. Continue cooking until the onions, garlic and celery are tender and blendedcloves 
9. Add these to the lentil mixture 
10. Mix the lemon juice with the flour and stir it into the soup. 
11. Cook gently stirring occasionally, until the soup is rather thick. Serves 6 to 8 

CREAMED BREADFRUIT SOUP


INGREDIENTS

2 Medium sized onions 

2 Cloves garlic 

½ lb Breadfruit 

2 tbsp Vegetable oil 

1 Bayleaf 

1½ pt Vegetable stock 

½ pt Soy milk 

Freshly ground black pepper 

Spring onion tops or parsley

METHOD

1. Peel the garlic cloves and chop finely. 
2. Using a sharp knife peel the skin from the breadfruit and remove the core. 
3. Chop the breadfruit into dice. 
4. Heat the vegetable oil in a large saucepan and sauté the onion and garlic until soft but not coloured. 
5. Add the diced breadfruit, bayleaf and vegetable stock. 
6. Bring to the boil, cover the pan and simmer on a low heat until the breadfruit is tender. 
7. Remove the bayleaf and liquidize the soup in an electric blender or press through a fine sieve. 
8. Return the soup to the pan, add the soy milk and season with black pepper. 
9. Reheat gently taking care not to boil then serve sprinkled with chopped spring onion tops or fresh parsley. 

Serves 4

PUMPKIN AND CHO CHO SOUP


INGREDIENTS
 

1 lb Pumpkin 
1 Cho Cho 
1½ pt Water 
2 Medium sized tomatoes 
1 Spring onion 
1 Sprig thyme 
1 Small blade mace 
Freshly ground 
¼ pt Coconut milk 
 

METHOD

1. Peel and wash the pumpkin, remove the seeds and chop into 2cm dice. 
2. Peel the cho cho, cut into quarters lengthways and remove the heart, dice. 
3. Place the pumpkin and the cho cho in a saucepan with the water and simmer on a medium heat for 15 minutes until cooked.
4. Meanwhile peel and chop the tomatoes and slice the spring onion into fine rounds. 
5. Add these to the saucepan together with the thyme, mace, ground black pepper and coconut milk. 
6. Simmer for a further 15 minutes then remove the thyme before serving. 

Serves 4

CALLALOO SOUP


INGREDIENTS 
 

1 lb Callaloo leaves 
1 Aubergine a/k/a eggplant, garden egg 
2 Green bananas 
1 Large onion 
2 Cloves garlic
1½ pts Water 
4 Pimento berries 
3 Whole cloves 
1 Sprig thyme 
1 Hot pepper 
Freshly ground black pepper 
½ lb Young okra 
¼ pt Coconut milk

METHOD 

1. Thoroughly wash the callaloo leaves and remove most of the stem. 
2. Drain and coaresly chop.  Peel aubergine and chop into 2 cm dice. 
3. Keeping the skin on chop green bananas into thick slices.
4. Put these vegetables with chopped onion and garlic in large pot. 
5. Add water, pimento, cloves, thyme, hot pepper fresh black pepper. 
6. Bring to the boil and simmer, covered until vegetables are tender.
7. Take out slices of green bananas, remove skin and return to the pan. 
8. Remove the hot pepper which should still be whole and the thyme. 
9. Rub the soup through a sieve or liquidize briefly. 
10. Slice the okra into rounds. 
11. Return the soup to the pan, add the okra and coconut milk and cook for a further 10 minutes.  Adjust the seasoning and serve 
Serves 4 
(Spinach can be substituted for callaloo.  With a salad and wholemeal bread, this soup becomes a meal in itself.)

ITAL SOUP


INGREDIENTS
 
 

1 lb Yam 
½ lb Sweet potato 
1 lb pumpkin 
1 lb Callaloo 
½ Small cabbage 
½ lb Carrots 
1 Cho cho 
1 Green pepper 
2 Cloves garlic 
2 Medium-sized tomatoes 
3 Spring onions 
2 pts Water 
 

METHOD

1. First prepare the vegetables: peel yam, sweet potato and pumpkin and cut into large die, removing the seeds from the pumpkin. 
2. Carefully wash the callaloo, trimming away any thick stems and chop. 
3. Coarsely chop the cabbage having carefully discarded the outer leaves, peel and slice the carrots. 
4. Peel the cho cho, cut it lengthways into quarters and remove the heart. 
5. Roughly dice the cho cho and green pepper, peel and chop the tomatoes and slice the spring onions. 
6. Place the pumpkin and root vegetables in a large saucepan with the water. 
7. Bring to the boil and simmer for 10 minutes. 
8. Add to the pan the callaloo, cabbage, cho cho, pepper and finally the chopped tomatoes and spring onions. 
9. Season with plenty of freshly ground black pepper and simmer for twenty minutes or more until cooked. 
Serves 4–6

SWEETCORN SOUP


INGREDIENTS

8 oz Sweetcorn 
1½ pt Water 
1/3 pt Coconut milk 
2 Medium-sized potatoes 
1 lb Pumpkin 
1 Stick celery 
1 Spring onions 
1 Medium-sized tomato 
1 Sprig thyme 
Freshly ground black pepper 
Juice of ½ lime

METHOD

1. Place the corn in a heavy based saucepan, cover with water, bring to the and simmer. 
2. Meanwhile peel the potatoes and pumpkin remove the pumpkin seeds and dice both vegetables. 
3. Chop the celery and spring onions, peel and chop the tomato. 
4. Add the coconut milk to the pan together with the prepared vegetables. 
5. Season with thyme and freshly ground black pepper and add the lime juice. 
6. Continue to cook on a low heat for 20–25 minutes until the vegetables are soft.  Remove the thyme before serving. 

Serves 4

Caribbean Rice Recipes


Calypso Rice Fried Rice & Bean Sprouts Rice and Peas

CALYPSO RICE


INGREDIENTS 

2 c. brown rice 
1 tsp. salt or to taste 
1 pot spoon cooking oil bi. Pepper 
1 clove garlic (crushed) 
4.c. boiling water 
1 med. carrot (grated on coarse side of grater) 
1 medium sweet pimento pepper (green) 
 

METHOD 

1. Heat oil in heavy bottomed pot. 
2. Add garlic, brown garlic and remove from oil. 
3. Add carrot, stirring all the time for 2 - 3 mins. 
4. Add sweet pepper, then rice. Toss 1 min. 
5. Add boiling water and salt. 
6. Cook until rice is tender and all the water  is absorbed. 
7. A little butter is added if desired. 

FRIED RICE  BEAN WITH  SPROUTS


INGREDIENTS 

2 tbsp. oil 
2 spring onions (finely chopped) 
1 clove garlic, crushed 
6 c. cooked rice 
1 c. cooked smoked tofu diced 
2 eggs, beaten salt and bl. pepper 
2 tbsp. soy sauce hot pepper, if desired 
1 cup. bean sprouts

Method 

1 . Heat the oil in a heavy pot (iron) and fry the spring onions(scallions) and garlic for 2 mins. over medium heat. 
2. Add the rice. Mix well and heat through. 
6. Mix the smoked tofu with the soy sauce. Add it to the rice mixture and mix well. 
4. Season the beaten egg with salt and pepper and pour into the rice in a thin stream, stirring until the eggs are cooked. 
5. Stir in the bean sprout and heat through. Serve immediately. 
 

RICE AND PEAS


INGREDIENTS 

3 c. rice 
1 c.red beans 
few sprigs of thyme 
1 medium coconut 
salt to taste 
garlic 
2 slaths chive 
black pepper 
1 qt. hot water 
3 or 4 cloves 

METHOD

1 . Grate coconut and use I qt. hot water to obtain the coconut milk. 

2. Place peas in saucepan with coconut milk. 

Add clove and garlic and cook until tender. 

3. Add remainder of ingredients, simmer until rice is properly cooked. 

JOHNNY CAKES & DUMPLINGS & ROTI


Herb Dumplings
Johnny Cake / Fried Dumpligns
Roti

HERB DUMPLINGS


INGREDIENTS

4 oz Wholemeal flour 

½ oz Vegetable or soy margarine 

1 tsp Baking powder 

1 tsp Fresh chives 

1 tsp Fresh thyme 

1 tsp Fresh coriander 

Cold water

METHOD

1. Sift the flour and baking powder into a bowl. 
2. Rub in the vegetable or soy margarine until well blended. 
3. Finely chop the fresh herbs and add to the mixture together with sufficient cold water to bind the ingredients and product a soft dough. 
4. Lightly knead the dough on a floured surface until smooth. 
5. Divide the mixture, shape into dumplings and drop them into soup or boiling water. 
6. Cook for about 10 minutes.
Makes approximately 6 
(Dumplings need not be round or sphere-like in shape.  They can be pressed into flat rounds of varying sizes; or rolled between the hands into long fingers known as “spinners”.  Round, long, fat or skinny, shape them as you please).

JOHNNY CAKE or FRIED DUMPLINGS
(Journey Cakes)


INGREDIENTS 

8 oz Wholemeal flour 

1½ tsp Baking powder 

½ oz unsalted soy margarine 

Cold water 

Vegetable oil for frying

METHOD 

1. Sift the flour and baking powder together. 
2. Rub in the margarine until well blended. 
3. Gradually add cold water to the mixture the ingredients bind to form a stiff dough. 
4. Knead the dough on a floured surface until smooth. 
5. Divide the mixture, shape into balls and flatten slightly. 
6. Heat the vegetable oil in a heavy frying pan and fry the dumplings until brown on both sides. 
Makes approximately 8

ROTI


INGREDIENTS

8oz Wholemeal flour 

1 tbsp Cornmeal 

1 tsp Baking powder 

1½ ozs unsalted soy margarine 

Cold water 

Vegetable oil 
 

METHOD

1. Sift the flour, cornmeal and baking powder into a bowl. Rub in  soy margarine. 
2. Add the cold water, a tablespoon at a time to bind the dough (it should not be sticky).  Knead until smooth. 
3. Cover the dough and leave in a warm place for half an hour. 
4. Knead again for 3–4 minutes and divide into four equal portions. 
5. On a floured surface roll out the portions into thin rounds. 
6. Lightly brush each one with a little vegetable oil, roll all of them out into a ball again and leave to rest, covered, for 15 minutes. 
7. Roll out again into thin 8-inch circles. 
8. Heat a heavy frying pay. 
9. Brush one side of the roti with vegetable oil and cook for 1 minute.
10. Coat the other side with oil, turn it over and cook for another minute. 
11. Repeat this process turning the roti frequently until brown. 
12. Wrap in a towel to keep warn until the other roti are cooked.

CARIBBEAN SWEET POTATO RECIPES


Bake Sweet Potato  Candied Sweet Potatoes

SWEET POTATO BAKE


INGREDIENTS

5 c. cooked mashed sweet potatoes 
½ tsp. salt 
2 tbsp. butter or margarine 
1 small can pineapple pieces 
miniature marshmallows or 
large ones cut in small pieces 
nuts (optional) 
 

METHOD

1. Combine sweet potatoes, salt, butter, pineapple and juice. Cut pineapple in smaller pieces. 
2. Place 1/2 mixture in a greased casserole dish. 
3. Top with ½ of the marshmallow; add rest of potato mixture. 
4. Arrange nuts on top. 
5. Cover and bake for 30 min. Remove cover 10 min. before serving. Add rest of marsh- mallows. Serves 6 - 8. 

CANDIED SWEET POTATOES


INGREDIENTS

4 medium-sized sweet potatoes 

1/4 c. butter 

1/3 c. brown sugar 

1/4 c, water or orange juice 

METHOD 

1 .Boil until tender but still firm, 4 sweet potatoes. 
2. Pare and cut in half lengthwise. 
3. In a heavy saucepan, heat butter and brown sugar, add the potatoes and turn until brown on both sides. 
4. Add water, cover closely, reduce the heat and cook until tender and delicately brown. 
5 .If you prefer, bake at 300'F. Serves 4 
 

PASTRY


Short Crust Pastry
Choux Pastry

SHORT CRUST PASTRY


INGREDIENTS
 
 
 

(Basic Recipe) 

2 c. flour 

1/2 tsp. salt 

½ c. veg fat and 

2 tbsp. margarine (cold) 

1/3 c. water (ice cold) 

 

METHOD 

1. Sift then measure flour, add salt then cut in the cold hard veg fat with two knives or a pastry blender until veg fat is the size of peas. 
2. Add ice water gradually and toss with a fork to mix. Add just enough water to bind the mixture. 
3. Form into 2 balls and chill. Each ball forms a shell or a top of a pie. 
4. Roll out on a lightly floured board to 1/8 ",thick, round. Roll in one direction only, do not turn over.
5. Lift and sprinkle flour to prevent sticking. 
6. Place pastry in dish to fit up to the top of the side. Prick with a fork. 
7. Use 2nd ball of dough to roll out for top of pie. Place filling in pie shell, wet edge of pie shell then lay top pastry over pie and seal edges with a fork dipped in flour. 
8. Prick top to allow steam out. Bake at 425" F or Regulo 8. 
Recommended Fillings: apple, raisin, . One shell pie is filled unbaked for custard pies and first baked then filled for lemon or 
lime pies.

CHOUX PASTRY (PUFFS)


INGREDIENTS
 

1/2, c. boiling water 

1/2 c. all-purpose flour 

1/4 c. butter or margarine 

2. eggs 
 

METHOD 

1. In a saucepan put water and butter, bring to the boil and when all butter is melted put in all the flour at once and 
stir over heat until the mixture forms a ball in the center of the pot. This is called a PANADA. 
2. Remove from heat and leave for 5 minutes. 
3. Add I unbeaten egg and beat well then add second egg and beat until stiff. 
4. Take up mixture by teaspoons and drop on a greased cookie sheet 2" apart. Use atable- spoon for larger puffs. 
5. Bake at 375" until there are no beads of moisture on the puffs (about 40 minutes for larger puffs). 
6. Cool puffs then fill as desired. They should be crisp when finished baking but soften later. Makes 20 small puffs. 

SUGGESTED FILLINGS 
 

SNACKS & SWEETS


Vanilla Fudge
Guava Cheese
Mango Cheese
Taffy
 
Cheese Straws

VANILLA FUDGE


INGREDIENTS
 

I lb. gran. Sugar

I tbsp. butter 

I tin condensed milk 

I tsp. vanilla essence 

METHOD

1. Dissolve sugar in approximately 1/4 c. water over low fire. 
2. Add milk and butter and bring gently to the boil. 
3. Boil steadily, stirring constantly until the mixture becomes thick and creamy. 
4. Remove pan from heat, add essence and beat a few times. 
5. Pour fudge into a greased pan about 6" x 8" and leave to cool. 
6. When nearly set mark in squares with a sharp knife and divide up when cold. 

GUAVA CHEESE


INGREDIENTS
 

Preparation time - about 5 mins. 

Cooking time - about 35-45 mins. 

Guavas 

gran. Sugar 

icing sugar 

METHOD
 

1.Cut tops off guavas and rub through sieve 
2.Weigh pulp and put in saucepan with the same weight of gran. sugar. 
3.Bring to the boil and simmer over a medium heat until mixture becomes stiff and shrinks from the sides of the pan. 
4. Turn out into a greased and sugared tin. 
5.When cold dredge with icing sugar and cut 
into squares. Make sure the cheese is thoroughly dry before storing in a tin. Gran. sugar can be used in place of icing sugar. 
Mango cheese can be made from Rose mangoes in the same method.

MANGO CHEESE


INGREDIENTS
 
 

Full mangoes (not over ripe) 

(suggest Rose mango) 

3/4 c. sugar to each c. of pulp 

1/2 tsp. lime juice to each c. of pulp

METHOD

1. Wash, dry and peel mangoes; rub through a sieve. 
2. To each cup of mango pulp add 3/4c. sugar and 1/2 tsp. lime juice. 
3. Boil mixture in a thick pan stirring continually until the mixture leaves the sides of the pan. 
4. Test a little in cold water. It should form a ball. Clean and dry a shallow pan. Grease it or brush it with rum. 
5. Pour the Cheese in it, should be about I" thick. 
 Put to cool. When cool cut into cubes and then toss in gran. sugar. The cheese may be molded in a variety of shapes if liked. 

VINEGAR CANDY (TAFFY)


INGREDIENTS
 
 
 
 

2 tbsp. Margarine 

1'/2 c. vinegar 

2 c. gran. sugar 
 

METHOD

I .Melt butter or margarine in heavy saucepan, add sugar and vinegar.
2. Stir until sugar dissolves. 
3. Wipe down sides of pan with wet cloth wrapped around fork. 
4. Boil until mixture is brittle when tested in cold water. 
6.Allow to cool then pour into a greased pan. 
7.When cool enough to handle take up and pull and fold until light in colour. 
8.When stiff stretch out long and twist, cut in pieces with scissors. 
Butter hands lightly when pulling candy. 
Old time candy makers used to loop it over a nail letting it hang then looping again until it was light coloured and stiff. 

CHEESE STRAWS


INGREDIENTS

1 oz. flour 

1 oz. butter 

a little egg yolk 

1.oz. grated cheese 

pepper and salt 

water 

METHOD

1 .Rub butter into flour. 

2. Add cheese and seasoning. 

3. Bind to a stiff paste with the yolk and water. 

4. Roll out thinly and cut into straws and rings. 

5. Bake in a hot oven for about 5 - 7 mins. 

6. Place straws through the rings and serve hot. 

RECIPES

HOW TO USE MEDICAL MARIJUANA

The following information regarding medical marijuana has been derived from experience. You may find some of it will be of benefit. Many people experience different effects, just as is true with any medication. Temper your use and consider that marijuana is another form of medicine that might serve to alleviate some of the symptoms of your illness and may enhance other aspects. How it benefits you is what is important. Tell your doctor that you use medical marijuana and make sure this fact is entered into your medical records. Informed doctors can better serve patients.

SMOKING
EATING
TEAS
TINCTURE
COMPRESS
MARINOL
Smoking: The most expedient method of using medical marijuana is to smoke it.
The effects are more controllable in this form and experienced within moments. 
Inhaling smoke is a concern. I recommend a water pipe, available in local stores. 
Smoke quality flowers as opposed to leaf material to reduce the risk of inhaling harmful 
particulate matter. Moderation appears to be a key concept involved in long term use. 
Eating: Another method of using medical marijuana is ingestion. It can be baked directly 
or made into butter that is used to prepare foodstuffs. It take considerably longer to experience
the effects. Occasionally a patient may feel of uneasy (refer to section on Uneasiness). 
Another feeling may be of weight or heaviness, or perhaps even grogginess. It is 
appropriate to allow time to rest in order to assess how you will respond. 
Remember that every batch of baked goods will vary with the potency of the marijuana 
leaf that is used. 
Butterleaf Flour
Mother's Milk 
Johnny Cakes 
Flour Leaf Butter
NOTE: If you use your crock pot know that it is likely to render it unusable 
for any other purpose
Teas: can be made from water or milk, soy, seed, nut or rice milk. 
The active ingredients are oil soluble. If you prefer to drink tea made from water 
then be certain to 'notice' the oil floating on the top of the tea. 
This method takes a few minutes if a flower top is being used, it may be saved and used on another occasion.Otherwise let the tea steep for 1-2 hours and add a tsp. of butter.

The effects vary so begin by  steeping for a short time period, increasing as needed. 
Using milk requires an all day cooking period, or overnight (no less than 2 hours) if you 
have a crock pot. Add a cup of 'milk' 
(you can use soy milk or nut milk) and 2 heaping tbls. of marijuana leaf flour to the container,  simmer on a low heat. You can  take your "milk" with you in a thermos or reheat. Refer to Mother's Milk recipe. 

Tinctures: To make tincture: Fill jar 3/4 full of herb 

Fill rest of jar with alcohol, leave some room at top stir shake jar 1 or 2 times a day 
for 2 weeks strain through metal tea strainer or silks screen. You can use whatever kind 
of clean glass (not plastic) jar you have with a tight fitting lid. 1 quart mason jars are ideal. 
Grind the herb thoroughly in a blender. It should be well ground but does not have to be 
powder. You can use leaf, bud, shake, leftovers from rolling a joint, and some stems. 
Too many stems will wreck your blender and make for a weaker tincture. 
Leaf works fine, but if you want to up the THC content add some shake or bud. 
Fill the jar 3/4 full of herb. It does not have to be exact. You can use anywhere 
from 1/2 to 2/3 part herb but 3/4 will make a full strength tincture. 
Use the highest proof alcohol you can find.  Everclear, which is 190 proof is ideal but hard to find, so just use a high proof Vodka or something you like the taste of. Pour the alcohol over the herb, filling the rest of the jar, leaving enough space (an inch or so) at the top so that you will be able to shake the jar. Stir the mixture,  the herb will absorb some of the alcohol so you might need to add some more alcohol. Put the lid on tightly, label the contents and date you started it.  It takes two weeks for the alcohol to extract all of the active elements from the herb.  Shake the jar once or twice a day for 2 weeks. The alcohol will rise to the top and a deep green/red color will develop. After 2 weeks of aging you can strain the tincture through a metal tea strainer or silk screen into a smaller tincture bottle with a dropper.  You can leave the rest in the jar if you want, it will age and mellow in flavor and you can strain off as much as you need at a time.  Alcohol is a strong preservative and it will keep a long time.  Be careful handling the tincture, it stains and will turn everything it comes in contact with green. Use Ultra Palmolive Antibacterial Dishsoap (the orange kind) to clean glass, metal, or ceramic utensils (don't use plastic), sinks and counter tops, it works the best at dissolving THC residue. Dosage varies per individual, but start with half a dropper dissolved in hot tea or water. 
Hot tea will dissipate some of the alcohol and activate the THC a bit. 
It can be taken straight but can burn the tongue and has a very strong herbal taste. 
Enjoy and be well.

Compress: Make the preparation as you would tea made with water, or the tincture 
made with vodka. Thoroughly soak a compress in the mixture and apply directly to 
affected area. Allow the compress to remain for at least a half hour. 
Compresses are often used to alleviate the pain. 
Marinol: This synthetic petrochemical analog' is made up of only one of the 
over 400 components found in the whole marijuana plant. 
Some patients say this costly synthetic form aids in the relief of nausea. 
I am told by patients that it can take up to hour to made available for use by the body. 
Marinol has potential for overdose and must only be used under the supervision of a 
physician. 

RECIPES

BUTTERLEAF FLOUR

Melt a cube of butter (margarine or oil) in a skillet. Grind leaf in a blender or 
grinder to a flour like substance. Add 1 1/2 to 2 cups leaf flour to the 
melted butter. Cook covered on lowest heat for for at least 20 minutes, 
stir to prevent burning. Burning will render the mixture useless. 
Then Add this flour to your standard recipe, or add to a ready made box of 
brownies. Simple and not too bad to taste. Be careful ingesting any 
medical marijuana product as the potency of a batch can vary tremendously 
and your bodily reaction might be overwhelming. 
Use common sense and practical application to avoid discomfort. 
And if you use marijuana medically, inform your doctor of your use, 
and be certain that s/he notes this information in your medical records. 
Ask your doctor to monitor your medical marijuana use. Good luck. 
And may your suffering be relieved

MOTHER'S MILK

1 oz leaf (crumbled and ground up if possible) 
2 qts whole fat milk (soy, cow, goat, coconut etc)Combine in crock pot and 
cook on low for 8 to 12 hours. Do not open. Do not stir. Do not worry. 

The medicine might float, that is fine. Strain the dregs from the liquid. 
Thats it. It's simple but tedious. The most important thing is CLEANLINESS. 
Milk products are very dangerous to serve to people if proper procedures 
are not kept up. All utensils and food preperation surfaces must be cleaned 
prior to EACH STEP and between each batch, since the mess left at the 
start of the cooking is gone bad by the time straining and bottling occur. 
The strainer should be cleaned immediately to prevent dangerous residues.

FLOUR

For flour, sieve the leaf through a large strainer, picking out the stems 
as you go (I do this several times). Or try placing leaf material in a large 
zip lock baggie and use a rolling pin to crush, remove stems, 
then sift repeating this measure until you have a course product. 
Put the mixture into a blender or food processor and grind. 
You should end up with 1 1/2 - 2 cups of finely ground leaf flour. 
Melt a cube of butter in a frying pan then add leaf  flour. Sauté for 30 minutes 
on lowest heat, stirring constantly.  Do not let this burn! I add this butter 
mixture and 2 whipped egg whites to an ordinary cookie recipe. 
Cut back of the flour that a recipe calls for. There are any number of recipes 
to which this can be added. Package cake or cookies - place a cube of 
butter in a frying pan and add leaf flour to melted butter stirring constantly, 
do not let this burn! Add this to the mix and add an extra egg. 
If necessary add a bit of water. 

LEAF BUTTER

For leaf butter, fill a large pot or crock pot with a gallon of water and bring 
to a boil. Add one pound of butter and a half pound of leaf and reduce to 
simmer for several hours, adding to the mixture water to total 5-7 gallons 
over a 48 hour period. This mixture remains on a low heat for the duration. 
The last gallon of water will be added in the final 5 hours of the cooking 
process. Press the leaf to the bottom of the pot with a steamer basket. 
Let cool, then scrape the butter from the top of the mixture and save. 
Discard the water and the leaf. This method must be kept cooking for the 
duration and might be inconvenient for those without a crock pot or an 
electric stove. Substitute this with butter in any recipe.

Johnny Cakes (Please Read Entire Recipe, especially, the Note's, completely, 
before you start.
This will prepare you to enjoy a pleasant Baking Experience.)
You will Need A Blender 
or Coffee Bean Grinder
1.  A Blender or Coffee Bean Grinder
2.  A Flour Sifter
3.  A Large Spoon
4.  A Measuring Cup
3.  A Medium Mixing Bowl
4.  Large Mixing Bowl (2 gallon or larger)
5.  One Crock pot 
(Capable of holding 1 US gallon) 
with at least two heat settings 
* (see note in recipe)
6.  Electric Mixer
7.  Cooking Timer
8.  An Oven
1. Clean Water, (at least 4 Cups)
2. 1 1/2 Cups Corn Oil
3. 1 pound Butter (4 sticks)
4. 8 ounces dried quality marijuana leaf 
(finely ground and sifted 
* (see note in recipe)
5. 1 dozen Large Fresh Eggs
6. 3 boxes of Cake Mix 
(any brand is fine, as long as the 
box requires the addition of 1/2 cup 
of oil, 3 eggs, and 1 1/3 cups 
of water per box) * (see note in recipe)
7. 1 1/2 teaspoons Baking Powder
8. 1 Cup of Flour
9. 1 Cup of Milk or Buttermilk
9. Several Muffin Pans (any number of muffins per pan, it's just convenient and 
time saving to bake at least 24 muffins at one time, or as many as you can cook in 
your oven on one shelf at one time.)
10. 80 (approximately) Paper or Foil Muffin Cups
11. One 2 oz. Ice Cream Scoop (this will make it easy to measure equal 
portions of muffin batter, you can use other methods of filling the cups, 
but tr to fill muffin cups equally.)
12. Hot Pads of clean dry towel to remove the hot muffin pans from the oven.
13.  A butter knife or regular table knife
14. Cooling Racks (these can be wire cookie or cake cooling racks, just make 
sure you have enough room to cool as many muffins as you plan to bake at 
one time) *(see note in recipe)
15. Sheet Pans (enough space to allow muffins to completely cool, before bagging)
*(see note in recipe)
16. 20 (approximately) ZipLock Style Sandwich Bags (with pleated bottoms 
and zipping tops)
17. 2 large Paper Shopping Bags Ingredients you will need:(enough to make 
80 regular size muffins,appr.)
Day one : 

First, you will start the crockpot heating with 4 cups of water, 1 1/2 cups of Corn Oil, and 1 pound of butter. Allow crockpot to heat on high till the butter has melted, then turn it down to low. 
*Note: The reason for having a crockpot with at least two settings is that once the butter has melted, you must not allow the mixture to get hotter than 205 degrees or you will burn the mixture. You may use any method or type of crockpot, the mixture should cook between 165 and 205 degrees. 

While the butter is melting, you can process the leaf. I use a blender to grind the left, but I have been told that a coffee grinder works as well or better. What you must do is grind the leaf as fine as you can. I like to grind it up and put it all in a medium bowl. Then I spoon the fine powder into the sifter over the butter and oil mixture in the crockpot. Gently shake the sifter over the crockpot til most of the fine goes through. Put what wonít go through back in the blender. And continue this until you have sifted all of the fine marijuana powder one time. Be careful not to shake the sifter to hard as you will lose a lot of the powder to fine dust, that wil get lost in the air. 

Once you have sifted the powder once, regrind the coarse stuff with the blender and sift it again over the water and oil mixture, this time throw away the coarse leaf stems that wonít go through the sifter. Now gently stir the water, oil, butter, and marijuana mixture till all is smooth. Then cover the crockpot and cook overnight. Give the mixture a gentle stirring 2 or 3 times during the cooking time. Thatís all for day one. 

Day Two : 

This is the actual baking day. This process takes about 3 hours time, Please be ready to spend this time without too many distractions. First, turn off the crockpot with the marijuana mixture in it. You can use the mixture still warm, but it is better if it is not hot when you mix it with the cake batter. Now, Preheat your oven to 350 degrees. 

Mix together the 3 boxes of cakemix, 1 1/2 teaspoons of baking powder and 1 cup of flour with a large spoon until well mixed. Add the 12 eggs and 1 cup of milk or buttermilk and mix with electric mixer until just combined. Now stir in the cooled marijuana mixture, making sure to scrape the sides of the crockpot for as much of the mixture as you can easily get out. Then, mix the entire mixture until it is smooth and well mixed.
 
 
 
 
 

*Note : The addition of the extra pound of butter, the three extra eggs, the baking powder, to the cake mix is compensated by the addition of the marijuana, flour, and milk; and gives the muffins a better texture. I usually use Devils food or another dark chocolate flavors of cake mix, mostly for the coloring, but the cake mix flavor can be any kind. I would say feel free to experiment, just remember your baking for others. 
 

Now you are ready get the muffin pans ready for filling. Be sure to start with clean dry muffin pans. Place the paper or foil muffin cups in the muffin pans. Then fill the muffin cups to 2/3 full. The ice cream scoop will measure this amount in each level scoop of batter. With a little practice you can learn to fill the scoop just right for even size and pretty to look at muffins. Fill only the muffin pans that you are going to bake at one time. Bake only on one shelf in your oven at one time. Place as many muffin pans as you can on one shelf leaving a little space in between. Bake in 350 degree oven for twenty (20) minutes. Check for doneness by sticking a tooth pick into the center of one one of the muffins and making sure it comes out dry. No uncooked batter clinging to it. Remove muffin pans from oven, remember pans are very hot. Use Hotpads for your hands and be thoughtful of the surfaces you place the hot muffin pans on. Let muffins cool for one to five minutes in pans. Then remove the muffins to wire cooling racks. Slip the blade of a butter knife between muffin pan and paper or foil muffin cup to coax muffins out of muffin pan. Let cool for twenty minutes while you are baking the next batch (see below). Then move cooled muffins to sheet pan to allow to cool completely, before bagging. Please remember to allow yourself enough time to allow the muffins to completely cool before bagging, otherwise the muffins will ìsweatî or condensate in bags. Bag the muffins four (4) per bag with tops all facing the same direction. Then place in shopping bags. Please limit the amount in each shopping bag to ten (10) fourpacks. Fresh muffins crush very easily, please be careful.
Continue the process of filling the paper or foil cups in the muffin pans as they become available. Clean muffin pans of burnít crumbs and such as is neccessary between baking cycles. Please remember to let muffins completely cool before bagging. Thank You