GWJamaica Cook Book

Archive for the ‘Dessert’ Category

Ingredients

1 (10-inch) Angel Food Cake, page 156
1/2 cup unsalted butter, softened
2 cups unsifted powdered sugar
3 egg yolks
1/3 cup fresh orange juice
3 to 4 cups fresh strawberries
1 pint whipping cream (2 cups)
2 tbsp powdered sugar
1 tsp vanilla extract

Preparation
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Ingredients

Cake
3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp salt
2 cups sugar
1 tsp ground cinnamon
3 eggs, beaten
3/4 cup vegetable oil
1 1/2 tsp vanilla
1 (8 oz) can crushed pineapple, undrained
1 cup chopped pecans
1 3/4 cup mashed bananas
1/2 cup chopped pecans

Cream Cheese Frosting
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Ingredients

1 cup pecans, chopped
1 cup coconut
1 German chocolate box cake mix
1 stick margarine
1 (8 oz.) package cream cheese
1 box confectioners sugar

Preparation

Combine the 1 cup of pecans and 1 cup of coconut and put in the bottom of a 9 x 13 inch baking pan. Mix the German chocolate cake as directed on the box. Pour over the nuts and coconut. Over low heat, melt the margarine and cream cheese. Slowly stir in the entire box of confectioners sugar. Spoon cream cheese mixture over cake mix. Do not spread, just drop over top. Bake cake at 350 degrees for 45 minutes.

Ingredients

3/4 cup dairy sour cream
1 (3 oz) package cream cheese, softened
1/4 cup dry bread crumbs
1 tbsp dried dill weed
1/2 tsp salt
1-2 tbsp lemon juice
1 (4.5 oz.) jar Green Giant sliced mushrooms, drained
1 garlic clove, minced
1/2 cup butter or margarine
8 (18 x 14 inch) frozen phyllo pastry sheets, thawed
1 (4.5 oz.) jar Green Giant whole

Preparation
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Ingredients

Crust

1 1/2 cups graham crumbs
5 tbsp butter, melted
1 tbsp sugar

Filling

3 − 8oz packets cream cheese, softened
1 cup sugar
1 tsp vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
Whipped Cream

Preparation
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Ingredients

4 eggs, medium size
9 oz margarine/butter
9 oz Castor sugar
9 oz self raising flour
1/2 tsp of vanilla essence
Strawberry Jam
285ml fresh Double Cream
1 tsp Caster Sugar

Preparation

Preheat the oven to 190 degree C (375 degree F). Grease and flour the bottoms of two Sandwich tins (21.5 cm 8.5 inches in diameter). Put the Margarine in a bowl and beat until it is soft and creamy, add the 9 oz. sugar and continue to beat until the mixture is light and fluffy. Beat in eggs one at a time and mix very thoroughly, add in vanilla essence and mix. Sift in the flour slowly, folding into the mixture with a metal spoon. Divide the mixture equally between the two sandwich tins, place in center of oven and bake for 30 minutes; until sponge is well risen. Remove from oven and allow to cool for 5-10 minutes in the tin. Remove from tin, and allow to cool down fully. When sponge is cold take one and turn it upside down on a serving plate, spread evenly with Jam, and place whisked cream on top Cover with second sponge, and sprinkle with 1tsp caster sugar.

Ingredients

1 cup warm water (110-115 Degree F)
1 pack active dry yeast, or
1 tbsp bulk active dry yeast,
3 1/2 cup unbleached Flour
1 tsp sugar
1 1/2 tsp Salt
3/4 cup butter; room temperature
4 large eggs, room temperature
6 oz cheddar; extra sharp, diced
1 large egg
1 tbsp milk
2 tbsp celery seeds

Preparation

Pour the warm water into a warm bowl and add the yeast. Stir to dissolve then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of the flour, sugar and salt. Beat with an electric mixer on the lowest speed for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter to the yeast mixture and beat for another 1 minute. On the lowest speed on the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating until the 4 eggs are used up and enough flour has been added to make a soft sticky dough. Continue to beat with the mixer or by hand, until the dough is glossy and elastic and pulls away from the side of the bowl. Stir in the cheddar cheese by hand. Cover and let rise in a warm place free from drafts until doubled in bulk, about 2 1/2 to 3 hours.
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Ingredients

1 pint milk (2 cups)
1/4 cup yellow cornmeal
1/2 cup light molasses
2 teaspoons grated ginger root or 1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1egg
1/2 pint cold milk (1 cup)
Vanilla Custard Sauce, page 175, Bourbon Hard Sauce, opposite, or whipped cream

Preparation

Preheat oven to 300F (150C). Grease a 1-1/2-quart casserole or souffle dish. Scald milk by heating in a medium-sized saucepan almost to boiling point. Gradually stir cornmeal into hot milk in saucepan. Cook over low heat 15 minutes, stirring, until thick. Blend in molasses, ginger, cinnamon and salt. In a small dish, whisk egg. Add a little hot cornmeal mixture to egg; whisk until blended. Blend into cornmeal mixture in saucepan. Turn entire mixture into greased dish. Let stand 15 minutes without stirring. Gently pour cold milk over top; do not mix in. Bake 1-1/2 hours or until set in center. Prepare sauce of choice or whipped cream. Serve with warm pudding. Makes 8 servings.

Ingredients

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger

Preparation

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Ingredients

2 cups ripe mango, diced, peeled
1 1/2 cups sugar
2 tbsp. fresh lime juice
2 cups milk
5 egg yolks
1 cup whipping cream

Preparation

Combine mango, 1/2 cup of sugar and lime juice in a non-metallic bowl. Cover and refrigerate for 1 hour. Make custard by scalding the milk in a 2-quart saucepan. Whisk the egg yolks and 3/4 cup sugar in a mixing bowl. Add the hot milk in a thin stream while whisking. Return the mixture to the pan and cook over medium heat, uncovered, until thick enough to coat the back of a wooden spoon (about 3 minutes). Do not let it boil. Strain into a bowl, and let cool to room temperature. Stir the mango mixture into the custard mixture. Stir in the cream. Taste for sweetness and add more sugar if desired. Freeze in an electric or crank ice cream maker.