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Please click on the links below to take you to the recipes
 
.
Impossible Pie

Belly Full

Coconut Blancmange

Hops Bread

Coconut Bake
 

.
Mom's Cake -      with Frosting

Currant Rolls

Doubles

Dosti Roti

Cassava Pone


 
Impossible Pie

Ingredients:

  • 4 Eggs 
  • 1/4 cup Margarine 
  • 1 cup White Sugar 
  • 1/2 cup Flour 
  • 1/4 teasp salt 
  • 1/2 teasp Baking Powder 
  • 2 cups Milk 
  • 1 cup grated coconut
  • 1 teasp Vanilla Essence
Method:
 
  • Place all ingredients in blender together and blend until mixed well together
  • Pour into a buttered 10 " pie dish
  • Bake in a 350 degree pre-heated oven for 1 hour
  • When done, crust will be on the bottom, custard in the middle and the coconut flakes on top - right where they belong ! That's why it's called Impossible Pie

 
 
"Rich Bellyfull"

Ingredients:

  • 10 lb Left over Cake (2 or 3 days old)
  • 1 1/2 gal Water
  • 12 oz Molasses
  • 2 lb Sugar
  • Few dashes of  Angostura Bitters 
  • 1 oz Vanilla Essence
  • 4 lbs Flour
  • 4 oz Baking Powder
  • 1 lb Butter or Margarine

  •  
Method:
 
  • Soak cake in water for 30 mins.
  • Mash cake thoroughly using hand or mixer and paddle on slow speed.
  • Add the other ingredients and beat for about 5 to 7 mins.
  • Grease and line pans with greaseproof paper.
  • If you use 1 - 18" x 26" x 2" pan bake for 60 mins
  • If you use 2 - 18" x 26" x 1" pans bake for 90 mins
  • Bake at 350 F
  • When cool, baste with simple syrup and sprinkle with Granulated Sugar
  • Go back up

 
 
Coconut Blancmange

Ingredients:
 

  • 1 1/2 cups grated coconut
  • 1 tin evaporated milk
  • 1 tin condensed milk
  • 3/4 cups water
  • 2 envelopes Gelatin
  • 2 tablesps. sugar
  • Maraschino cherries
 
Method:
 
  • Put grated coconut in a blender. Add Evaporated Milk and water and blend
  • Add Condensed Milk, stir and strain, keep the coconut residue
  • Dissolve Gelatin in a little warm water and add to the mixture
  • Refrigerate until set. Do NOT freeze
  • Take grated coconut residue from strainer, place in a frying pan and add 2 tablespoons sugar with a spatula or spoon, and fry over low heat, until brown
  • Just before serving sprinkle Blancmange with browned coconut and garnish with Maraschino cherries