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 Go Back Up

 
 

"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 Go Back up

 

Hops (Recipe - compliments Ozzie Snaggs) OzzieSnaggs has been employed with Food Etcetera Ltd. for the past 18 years. Originally he worked on an offshore platform for 12 years but for the last 6 he has been on land. He has been a baker for 31 years. Hops bread is a traditional Trinidad bakery favourite. You buy your hops-bread, fresh (and hot) from the bakery and eat it usually with ham, cheese or just plain butter. Few people make hops at home, but there's no reason why not. Ingredients: 1lb 6oz Flour 1 1/2 tsp Salt 1 tblsp Sugar 1 tblsp Yeast 1 tblsp Shortening 1 3/4 cups Water

Method:   Mix together the flour and yeast Dissolve sugar and salt in the water Add water mixture and shortening to the flour Mix and develop (knead) dough properly Let stand for 30 minutes Make into 16 buns and place them on baking trays 3" apart from each other Let it proof for one hour Bake at 375 degrees for 20 to 25 minutes.   Go Back Up

 

Coconut Bake (Recipe - compliments Ozzie Snaggs) Coconut bake is made by almost every Trinbagonian and is a must on a breakfast table. When there's no bread around it is a quick way to come up with a substitute. Ingredients: 1lb 8oz Flour 1 Grated Coconut* 1 1/2 tsp Salt 2 tbls Sugar 2 tbls Butter 2 tbls Shortening 1 tbls Yeast 1 tbls Baking Powder 1 3/4 cups Water

Method:   Mix together, flour, baking powder and yeast Add butter, shortening and the grated coconut Dissolve sugar and salt in the water Add water mixture to the dough and knead properly Let it stand for 10 minutes, then roll out into 9" rounds Place onto baking tray and let stand for another 10 minutes, then prick with a fork all over the surface Bake at 350 degrees for 15 to 20 minutes *If there is no coconut, use 8oz Grated Pumpkin   Go Back Up


 
 

MOM's Cake Norma Johnson is now in her 80s. She learned this recipe as a child and over the years made some minor changes, like the folding in of the egg whites at the very end. The result is that the cake turns out to be very light. She makes at least five or six a week, mostly for friends and family, who consider this to be among the most delicious cakes they have eaten. Ingredients: 1 lb Flour 1 lb Granulated Sugar 6 Eggs- separated 1 cup Full Cream Milk (chilled) 1/2 lb Margarine 1 tsp Vanilla Essence 2 heaped tsp Baking Powder 1/2 tsp Salt 2 heavy dashes Angostura Bitters                     The Frosting for Mom's Cake Ingredients:   2 Egg Whites ( from cake ingredients) 1 1/2 cups ( 13 oz ) Granulated Sugar 5 tbsp Water 1/2 tsp Vanilla Essence 1/2 tsp Light Clear Syrup (e.g. Tate & Lyle)

Method: Pre-heat oven to 350 degrees    Mix and sift all dry ingredients together  Cream the butter and sugar, then add the 6 egg yolks one at a time while creaming  Mix the chilled milk, bitters and essence  Fold in flour and milk alternately  Beat 4 of the 6* egg whites at high speed until very light and fold into the batter by hand  Grease and flour two 9" layer pans, then pour in batter and bake for 25 mins at 350 degrees  Allow the two cake layers to cool before putting frosting between them; then lay one on top the other and now frost the entire cake *the other 2 egg whites are for making the Frosting Some say the frosting is the best part. Say what....   Method:   Mix and beat the ingredients thoroughly in top part of a double boiler pan, then place that one into the other and with the water boiling, beat ingredients at high speed for 7 minutes more. Go Back Up


 
 

Currant Rolls ( Start this recipe one day before usage ) T&T's favourite pastry item is currant rolls . It is available in every bakery and in demand always and everywhere. Of course there are many versions - try this one - guaranteed to please. ( Recipe - compliments Ozzie Snaggs ) Here is a recipe to make two sticks of Currant Rolls. You have to start off by making flaky pastry. It's not difficult. Ingredients Flaky Pastry 1 lb Flour - sifted 12 oz Shortening at room temp 1/2 tsp Salt 1 1/2 tsp Granulated Sugar 9 oz Water Juice from 1/2 Lime           Ingredients   Filling  12 oz Currants 3 to 4 oz Granulated Sugar 1 tsp Cinnamon 1 tsp Vanilla

Method:   Crumble 3 oz of the shortening in the flour using finger tips until it resembles coarse bread crumbs. Mix in the salt and sugar and make a dough with the water and lime juice mixture. Do not over-knead, just enough to form a dough. Let it rest for 20 mins. Dust board or table top with just enough flour to prevent sticking. Open dough with finger tips in an oblong shape about 12" x 7" on table top or board. Spread the balance of the shortening (9oz) evenly on 2/3 of the dough. Then, starting at one end, fold the blank 1/3 over 1/2 of the other part of the dough, then fold that over the other 1/2. Altogether 2 folds. Roll out pastry with a pin to about 1/2" thickness, maintaining the oblong shape at all times. Fold again the same way and roll again. Let it rest for another 20 mins. Roll and fold again two more times and rest for 20 mins. Roll and fold again one more time. That will make 5 rolls and folds - (2 + 2+1). Let pastry rest overnight in a chiller. Method   Mix Filling ingredients together. Cut pastry in two strips, lengthways - (about 18" x 7" each). Spread currants evenly over each strip, except for a 1" edge, closer to you. Wet that skirt with a little water, using a pastry brush (or just by dipping your finger in a little water). Roll from far end towards you in 1" folds.The wet end will keep it stuck. Place rolls on a greased baking sheet with sealed end resting on the sheet. Brush with egg wash or water. Punch about 5 holes, approx. 3" apart. Skewer top center of each stick. Bake at 350 for 45 mins. or until done. Enjoy ! Go Back Up


 

Doubles Doubles is a "breakfast time" favourite in T&T. Throughout the country, on every busy street, 'Doubles Vendors' do a brisk trade in this delicious mini food item, from as early as 4:30 am in some places. By 10:00 am, they have sold out and returned home. It is called 'doubles' because it comprises two light mini bakes ( baras ) between which the vendor puts a few spoonfuls of the filling. The meal is not complete without a dash of pepper sauce and a mango chutney. Generally, it is not an item that is made at home. It is bought on the street and eaten in offices, factories or right there on the roadside. Ingredients for the bake:   2 lbs Flour (with 12 oz Water to knead dough) 1/2 oz Baking Powder 1/4 lb Split Peas Powder 3/4 oz Instant Yeast 1 oz Saffron Powder 1 tsp Tumeric Powder 6 cloves Garlic (peeled) Oil for frying Salt & Black Pepper to taste Ingredients for the filling:   1 1/2 lbs Channa (Chick Peas) Cooking Oil 2 pegs Garlic Salt & Black Pepper to taste Hot Pepper to taste 1 Onion - minced Mashed Potato Powder to thicken (optional) 1 oz Saffron Geera to flavour

Method: Put split peas in bowl with a little water, mix and leave to sit for 5 minutes Add baking powder, yeast, saffron, flour, salt to taste and mix well Add water and knead to medium dough Let it stand for 1/2 an hour Pull into small clumps (the dough becomes very sticky), flatten out a bit and fry in hot oil             Method:   Soak channa in water overnight Next morning boil with garlic Put oil to boil. When it starts to boil, put in onion and garlic then add hot pepper, saffron and let everything boil for about 5 minutes At this stage, add the channa with a little salt and black pepper and geera to taste If not thick enough, use mashed potato to thicken Remember when serving it to have pepper sauce and chutney at hand Go Back Up


 

Dosti Roti Roti is one of the staples of the East Indian diet in Trinidad & Tobago. There are four kinds; one with a filling of split peas called Dhalpouri Roti; one without filling, a single bake, hand shredded, called Paratha or "Bus up Shut" (Trini for what it looks like on the plate - 'a busted up shirt'); Sada Roti - very much like pita bread; and Dosti Roti. This is said to be the easiest kind of Roti to make. Many East Indians in T&T will eat this for breakfast or dinner. It is also called 'two in one' Roti. Roti is eaten always with curry - meat, vegetable or fish. Roti was T&T's first fast food product and Roti Shops were popular long before the KFC's and McDonald's were around. For some reason, it never took off on the international scene, although there are a few located in some Trini niche areas on North America and England. We like to think that, like calypso and soca, its time has not yet come. Roti is one of T&T's national dishes and is eaten and loved by every true Trini. Equipment: a suitable flat iron surface like a large frying pan, a griddle, or ideally, a flat iron plate called a 'tawa' or 'plateen' a brush like a barbeque brush to apply the oil; some simply tie a few strips of cloth to the end of a wooden stick (called a 'puchara') Ingredients: 1 3/4 lbs White Flour 4 oz White Flour (for dusting) 4 tsp Baking Powder 2 tsp Vegetable Oil Approx. 5/8 pt Water Vegetable Oil for basting Roti A pinch of Salt

Method:   Sift flour and baking powder Add salt and mix in thoroughly Make into a soft dough using the water Work in 2 teaspoons vegetable oil into the dough At this stage, leave to rest for 30 to 45 minutes Cut dough into 8 to 10 equal pieces and shape into balls At this stage, leave to rest for another 15 minutes Flatten two balls, each to about 3" in diameter Dust flour on one side of one and paste oil on the other. Do the same with the other ball Join the two (like two slices of bread when making a sandwich), placing the side with the flour against the side with the oil In the meantime start the fire and get the 'tawa' hot Roll out the dough to about 7" in diameter Place on hot 'tawa' and cook on both sides, basting a little vegetable oil on both sides using the 'puchara' Cook until light brown Remove from 'tawa' and split open Keep bakes hot by placing in a damp dish cloth in an insulated container. Serve hot. Go Back Up


 
 

Cassava Pone Cassava Pone must have its origins in the Amerindian culture of the West, as they were the original inhabitants of the Americas and the Caribbean, including our beautiful islands of Trinidad & Tobago and bear in mind that Cassava was a staple of the Amerindian. It's a real 'back-in-times' dessert. It has to be; it was popular in the early part of this century and it's still around today. Ingredients:   3 lbs Cassava 1 1/2 lbs Pumpkin 1 dry Coconut 1 pk Evaporated Milk (1/4 L) 1 tbsp Vanilla Essence 1 1/4 lbs Margarine Dashes of Spices - Cinnamon & Nutmeg

Method:   Grate cassava, coconut and pumpkin and mix together Add balance of ingredients and mix well Place in a greased pan and bake for 1 hour at 350   Go Back Up

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