Vincy Hot Cross Buns

Here is a great recipe that would make delicious buns this Easter.

You will need:

2 packets yeast
1 1/2 cup warm water
1/2 cup warm milk
1 tsp sugar
6 cups all-purpose flour
1 tsp orange zest
1 1/2 tsp salt
1 tsp vanilla essence
1 stick or 1/2 cup margarine or butter, melted
3/4 cup white sugar
3/4 cup raisins (optional)
2 eggs (optional)
3/4 tsp ground cinnamon
1/2 tsp ground cardamom (optional)
1/2 tsp ground ginger
1/ 4 tsp ground nutmeg
10 drops of yellow food color

Glaze

Dissolve 1/4 cup sugar and 3 tablespoon hot water over low heat.
Icing for Top of Bun (if using)
1/2 – 1 cup icing sugar
1 tablespoon milk or cream
4 teaspoon lemon juice
1/2 tsp vanilla extract

Method:

Directions for Icing. Combine the icing sugar and milk and mix until smooth. Place the icing in a paper cone or a small plastic bag. Cut the end of the cone or bag and pipe a ‘cross’ on the top of each bun for Easter buns or just frost the top,Making the Dough

Pour warm milk and warm water in a bowl, add 1 tsp sugar, and sprinkle yeast over. Mix to dissolve and set aside for 5 minutes or until the yeast is nice and foamy. Mix all dry ingredients, flour, orange zest, salt, cinnamon, cardamom, nutmeg and ginger, mix together and set aside. Whisk eggs and add to yeast mixture along with food coloring, melted butter and vanilla. Combine dry and wet ingredient and stir until dough comes together. Mix in raisins. Turn out onto a lightly floured surface and knead until dough is soft and elastic, but still slightly sticky.

Place in a large lightly oiled bowl, turning to coat the top; cover with a damp cloth and place in a warm, draft-free place to rise until doubled in size, about 90 minutes. Turn dough out onto a clean surface, and divide into 28-32 evenly-sized pieces. Roll each piece into a ball, and place in a greased 9” x 13” pan.

Cover with a damp cloth and set aside to rise for 45 minutes. Bake in a preheated 350º F oven for 20-25 minutes, or until buns are golden brown. Meanwhile, prepare glaze by combining sugar and water in a small saucepan over medium-high heat until sugar dissolves. Brush onto the buns as soon as they come out of the oven, and set aside to cool. While buns are cooling, prepare the icing.

Scoop into a piping bag or by snipping off one of the bottom corners of a sandwich bag, and pipe an icing cross onto the top of each bun.

CINNAMON-SUGAR CANDIED PECANS

INGREDIENTS:

• Ar 1 
  cup
   
  granulated sugar
•  2 
  teaspoons
   
  ground cinnamon
•  1 
  teaspoon
   
  salt
•  2 
  egg whites
•  2 
  tablespoons
   
  water
•  ½ 
  teaspoon
   
  vanilla extract
•  

DIRECTIONS:

1. Preheat oven to 250 degrees F. Line a large rimmed baking sheet with parchment paper; set aside.
2. In a large zip-top bag, combine the sugar, cinnamon and salt; set aside.
3. In a large bowl, whisk together the egg whites, water and vanilla extract. Add the pecans to the bowl and stir them into the egg white mixture with a rubber spatula, making sure they are all moistened. Using a slotted spoon, remove the pecans from the egg white mixture and drop them into the bag with the cinnamon-sugar mixture. Once all of the pecans are added, seal the bag, and shake it to coat all of the pecans.
4. Using a clean slotted spoon, remove the pecans from the bag and place onto the prepared baking sheet in a single layer. Bake for 1 hour, stirring them every 15 minutes. Remove from the oven and cool to room temperature. The pecans can be stored in an airtight container at room temperature for up to 2 weeks.

Chocolate Peanut Butter Fudge Swirl

 Prep Time: 10 minutes

 Cook Time: 15 minutes

 Total: 25 minutes

Serves: 30

Ingredients

8 oz. milk chocolate bar such as Hershey Bar, broken into pieces

1 pkg. semi-sweet chocolate chips

8 oz. white chocolate bar plain, try to find actual candy bars... not white almond bark or baking chips

1 pkg. peanut butter chips the one I found was Reese's brand

1/2 c. butter divided (1 stick)

1 7-8 oz jar marshmallow fluff (marshmallow whip), divided

4 1/4 c. sugar

1 12oz. can evaporated milk

Instructions

In a large mixing bowl, combine milk chocolate bar pieces, semi-sweet chocolate chips, 4 Tbsp. butter, and half of the marshmallow whip. Set aside.

In a separate large mixing bowl, combine white chocolate bar pieces, peanut butter chips, 4 Tbsp. butter and remaining marshmallow whip. Set aside.

In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir CONSTANTLY for

4 MINUTES.

Pour about a cup of cooked mixture into each bowl of chocolate at a time, stirring as constantly as you can for each bowl (you might want a helper for this part). Try to divide the cooked mixture between the two bowls as evenly as you can.

Stir each bowl until all chocolate is melted and smooth.

Pour about 1/3 of each type of fudge at a time into a greased 9x13 glass baking dish.

Using a knife, swirl the two types of fudge together to make a pretty, swirled design.

Cover tightly and refrigerate until hardened (several hours or overnight).

Keep refrigerated until ready to serve.

Saltfish Fritters

INGREDIENTS

• 24 ounces boneless salt fish/cod fish-(1 1/2 -pounds)
• 1 medium onion, finely chopped
• 6 cloves garlic, finely minced
• 2 scallions, finely chopped
• 5 Sprigs thyme, DE-stemmed
• 4 sprigs parsley, finely chopped,
• 4 sprigs cilantro, finely hopped
• 1 finely chopped hot pepper
• 3 cups all-purpose flour
• 4 pimento peppers, finely chopped-(optional)
• 1 tablespoon baking powder, plus 1 teaspoon
• 2 eggs ( optional)
• 1 1/2 cup water (add more or less as needed)
• 1/2 tsp ground black pepper

METHOD

1. Place the salt fish in a saucepan with 10 cups of water. Bring to a boil and let boil for for 18-20 minutes, Check the saltiness of the fish. It should be somewhat-salty but not overly salty.
2. Rinse the fish under cold running water in a colander or mesh strainer
3. Shred the salt fish with your fingers or a fork.
4. Put all of the ingredients in a mixing bowl and stir vigorously until a thick batter is formed.
5. Let rest for 10 – 15 minutes before you fry
6. Heat your fry pan, then add oil and bring to 375 degrees
7. Deep fry by teaspoonful’s over a medium heat, until golden brown.
8. Avoid the outside of the fish fritters burning before the middle is well cooked by carefully monitoring the heat.
9. Drain on paper towel
10. Enjoy!

Fish Blaff

INGREDIENTS

• 2 lb cod steaks (snapper or other firm flesh white fish)
• 4 limes
• 3 chives
• 2 onions
• 3 cloves garlic , crushed
• 1 teaspoon thyme
• 2 whole allspice berries (or 1 teaspoon of ground allspice)
• 1 clove
• 5 oz. white wine
• ½ cup water
• 3 tablespoons sunflower oil
• 3 green hot peppers
• A few sprigs parsley
• Salt

INSTRUCTIONS

1. Mince the onions and spring onions with the stems. Squeeze the limes. Cut the hot peppers into thin slices. Chop half the parsley.
2. In a bowl, place all ingredients and mix. Add the cod and drench in the mixture.
3. Cover with plastic wrap and marinate in the refrigerator for two hours (or more if possible).
4. Pour the marinade into a large pot. Pour the white wine, water, oil, thyme, salt, allspice and cloves. Dip the fish in the sauce.
5. Boil this mixture over high heat for 3 minutes, then reduce heat and simmer 15 minutes. Sprinkle with remaining parsley.
6. Simmer uncovered for 10 minutes over low heat.
7. 2 possible options:- Serve the fish in the broth- Serve the fish separately from the broth and wet fish with broth
8. Serve with rice pilaf and/or vegetables.

Vincy Guinness Bottle Chicken Stew

INGREDIENTS:

2 lbs chicken breast clean cut into bite sizes
1/4 cup vegetable oil
1/2 cup flour
1 tsp. salt
1 tsp. black pepper
1 10 oz. bottle Guinness or (1 cup)
1 cup chicken broth
(or 2 chicken bouillon dissolve in 1 cup water)
1 onion diced
2 clove garlic finely chopped
1 bell pepper deseeded and sliced
1 tbsp. tomato paste
1 tsp. parsley
1 tsp. chili powder

METHOD:

Combine flour, salt and pepper in a large ziploc bag, then add chicken and shake to coat. Meanwhile in a large skillet or wok fry,heat oil, then add chicken fry for 3 minutes on each side.

Place on paper towel after fried. Reduce oii to approximately 2 tablespoon; add onion and garlic saute for about 4 minutes.

Add Guinness then reduce by half, then return chicken to skillet along with broth paste and remaining ingredients.
Let cook for 10-15 minutes.

SERVING SUGGESTIONS:

3 Servings

Vincy Stuffed Sweet Potatoes

INGREDIENTS:

2 lbs. Sweet Potatoes (2 large)
Vegetable oil
4 rashers of bacon
½ cup of any cooked diced meat
½ cup Whole Kernel Corn
1 medium onion
1 tbs.. margarine
Salt and pepper to taste

METHOD:

Scrub potatoes well. Dry and brush with oil, place on a baking sheet and cook at 400 F for 1 ½ hours until done. Fry bacon and onion until bacon is crisp and onion is transparent.

Remove potatoes from oven, cut each in half and scoop out the flesh. Chop roughly, add butter, corn, seasoning and bacon mixture. Mix well.

Spoon mixture back into the potato shells. Reheat in the oven for 10-15 min