Heavenly Rolls

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Ingredients

• 1 TB yeast
• ¼ cup warm water
• ½ tsp. sugar
• 1 cups warm milk
• ½ cup vegetable oil
• ½ cup sugar
• 1 tsp. salt
• 1 cup flour
• 2 eggs
• 3-4 cups flour
• butter melted

Instructions

1. Mix 1 TB yeast with ¼ cup warm water and ½ tsp. sugar. Let stand until bubbly.
2. In a large bowl mix 1 cup warm milk, ½ cup oil, ½ cup sugar, 1 tsp. salt with a wooden spoon.
3. Add 1 cups of flour to mixture, and mix well. Add 2 eggs and beat until smooth (mix vigorously be hand). Add yeast mixture and mix vigorously until smooth.
4. Add 3-4 cups flour to the yeast mixture. Dough should be very sticky. Pour the dough into a large bowl. Cover with a tea towel and let rise for a few hours until it has doubled in size.
5. Once the dough has doubled in size punch down and divide in half.
6. Roll dough onto a floured surface making a circle about 12 inches round. Dough should be about ⅜" thick.
7. Brush dough with melted butter. Cut circles with a pizza cutter into 12 pieces (like a pizza). Roll from rounded edge to the point to make a crescent roll. Place into a greased pan (we use an 11 x16 metal pan and do 3 across and 8 rows down).
8. Cover dough with a tea towel and let rise for a few hours until it doubles in size.
9. Bake at 375 until light lightly browned, which is about 15-20 minutes. NOTE: Touch rolls to see if they bounce back - if they do not, bake a little longer).
10. Brushed with melted butter right while warm. ENJOY!

Caribbean eggnog

6 large egg yolks
1⁄2 teaspoon cinnamon
4 tablespoons vanilla extract
1 (15 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
5 (12 ounce) cansunsweetened evaporated milk
1 (14 ounce) can unsweetened coconut milk
1 liter white rum

DIRECTIONS

Beat egg yolks thoroughly and strain into very large bowl or pot.
Add cinnamon and vanilla; beat well.
Add cream of coconut, cans of milk, and rum; blend well.
add more cinnamon, vanilla or rum to taste.
Strain again, and chill.

Homemade Lemon Meringue

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

How to make it :
Preheat oven to 350 degrees
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Bajan Guava Cheese

Ingredients:

750 g sugar
15 large Guavas
juice of one sour limes or lemon
3 drops red food coloring

Directions:

Skin guavas and boil them in water in an aluminum pot until the guavas are just soft, not squishy. Remove from heat, drain off the water.
When cool, halve the guavas and scoop out the seeds. Blend the halves to a pulp.
Put in an aluminum pot and add sugar. Stir continuously on medium heat. After 15 minutes, add lime/lemon juice and food colour.
Continue to stir till mixture thickens, leaves the sides of the pot and comes together like a ball.
Grease a marble slab or wooden board as well as rolling pin. Turn out the mixture on to this surface and roll out till flat and smooth.
Allow to cool a little and while still warm, cut into cubes or diamonds and let cool completely.
Store in an airtight tin.

Bajan jam Tarts

Ingredients

8 teaspoons of strawberry jam
0.42 lbs OR Half Pack of Puff Pastry
Whisked egg for brushing

Instructions

Preheat the oven to 375 degrees Fahrenheit or follow instructions of package of puff pastry. Cut the puff pastry into 8 equal-sized pieces (keep them rectangular). Put a teaspoon full of jam in the middle of each pastry rectangle. Fold up two opposite corners of the pastry and join in the middle. You'll also need to curl up the other two corners of the pastry because otherwise when the pastry puffs up the jam will get pushed off onto the baking tray. Place on a greased baking tray and brush the top of each pastry with the whisked egg. Bake for approximately 10-15 minutes or until the pastry is puffed and golden. Cool for a few minutes before serving (because the jam gets HOT).ENJOY!

Hot German Potato Salad

Prep in 10 minutes
Cook in 45 minutes
Ready in 55 minutes

Ingredients
4 potatoes
4 slices bacon
1 tablespoon all-purpose flour
2 tablespoons white sugar
1/3 cup water
1/4 cup white wine vinegar
1/2 cup chopped green onions salt and pepper to taste

Directions
Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

German Apple Pancake

Serves 2 to 4
Prep Time: 8 minutes
Total Time: 28 Minutes

Ingredients
3 large eggs, room temperature
¾ cup whole milk, room temperature
¾ cup all-purpose flour
3 tablespoons granulated sugar
4 tablespoons butter, divided
¾ teaspoon cinnamon
1 large Granny Smith apple, peeled, sliced ¼-inch thick
1 tablespoon brown sugar
Confectioners’ sugar

Method/Direction
Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
In a medium bowl, whisk together the eggs, milk, flour and sugar until smooth.
In a 10-inch cast iron skillet over medium heat, melt the butter. Add the apple slices and sprinkle with the brown sugar and cinnamon. Cook for about 5 minutes, frequently tossing, until the apples are coated and have softened. Transfer to a dish.
Wipe the skillet with a paper towel and place in the preheated oven for about 8 to 10 minutes, until very hot.
Add the remaining butter to the skillet, swirling to coat the bottom and sides. Add the cooked apples to the center of the pan and pour the batter on top.
Bake for 18 to 20 minutes, until the pancake has puffed and the edges are golden brown. The center should be set but custardy.
Sprinkle with the confectioners’ sugar and serve immediately.

Note
The pancake will lose its puff as it sits out, so be sure to prepare this one right before you want to eat it and enjoy as soon as it’d done!