1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
3 cups flour
1 tsp vanilla extract
3 tsp Baking powder
1 1/2 tsp C&C Mixed Spice Blend
1 tsp salt
2 cups shredded sweetened coconut
1 cup coconut milk
Cream together butter and sugar in a mixing bowl. Add eggs and vanilla to creamed mixture and beat for about 2 minutes longer.
Sift together flour, baking powder and C&C Mixed Spice Blend. Add flour mixture, and coconut to butter and sugar mixture. Stir to combine and add coconut milk, stir until smooth.
Spread the batter evenly in a greased shallow cake pan. Bake at 400 degrees F for about 30 minutes.
Serve warm with powdered sugar or additional coconut.
Pulled Jerk Pork
1 boneless pork shoulder (3 lbs)
1 TBSP C&C Medium Jerk Seasoning
3 TBSP dark brown sugar
1 medium onion coarsely chopped
1 sprig of fresh thyme
1 TBSP fresh ginger chopped
3 cloves garlic, minced
1 TBSP hot sauce *optional
1 TBSP Soy Sauce
2 TBSP juice from lime or lemon
2 TBSP olive oil
Sliced pineapple rings about 5-6
Salt and pepper to season
Trim pork of excess fat and pat dry with a cloth or paper napkin. Cut in 2 pieces. Generously salt pork, and then rub with C&C Medium Jerk Seasoning. Refrigerate overnight.
In a food processor or mortar and pestle, combine the brown sugar, onion, thyme, ginger, garlic, hot sauce, soy sauce, lemon or lime juice and oil. Mash together.
Drench the pork with marinates. Place the pork pieces and marinate in slow cooker or casserole dish so that they are tucked tightly. Add the pineapple slices. Cover and cook on to high for about 5- 6 hours; or in your oven at 200 F for 5 hours.
When tender, shred with fork. Place it on a broiler pan or a baking sheet covered with foil. Add a drizzle of the cooked marinate on the pork. Broil on high for about 3 – 5 minutes or until the skin is crispy and deep brown. Serve on flour tortillas, corn chips or on rice or bread.
2 cups any milk (almond, pecan, coconut, dairy) or bone broth
1/2 cup water
1 1/2 tsp C&C Golden Milk Spice Blend
1 tsp honey or maple syrup
1 TBSP coconut oil
In a small sauce plan whisk together all ingredients over medium high heat until the coconut oil and honey melt completely. It should be hot to the touch, but do not boil. Turn off heat and let cool until safe to drink. Can be stored in the refrigerator for up to three days.
Beau Monde Dill Dip
3/4 cup sour cream
3/4 cup mayonnaise
1 tsp C&C Beau Monde Seasoning
1 TBSP minced green spring onion
1 tsp dried dill weed (1 TBSP fresh, minced)
1 tsp dried parsley (1 TBSP fresh, minced)
In a bowl mix it all together. Chill for one hour then serve with pita chips, veggies or anything else you like to dip!
Slow Cooker Chicken Mole
1 large onion, chopped
1/2 cup raisins
3 cloves garlic, minced
1 finely chopped chipotle pepper in adobo sauce
3 TBSP peanut butter
1 (796 ml) can crushed tomatoes
1 tsp sugar
1 TBSP C&C Mexican Mole Seasoning
3 TBSP unsweetened cocoa powder
1 1/2 pounds skinless, boneless chicken breasts
2 TBSP sesame seeds, toasted (optional)
Place onion, raisins, garlic, chopped chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, C&C Mexican Mole Seasoning, and cocoa powder. Place chicken in the sauce.
Cover; cook on low until chicken is tender, about 4 hours. Remove chicken, shred, place back in sauce. Add sesame seeds if desired and cook 1 hour longer. Serve with rice, in tacos or as part of your favourite Mexican dish.
Slow Cooker Steel Cut Oats
1 cup steel cut oats
4 1⁄2 cups water
1⁄2 tsp salt
2 -3 TBSP butter
1 tsp C&C Ice Cream Spice
1⁄2 cup dried fruit (raisins, prunes, apricots, dates) (optional)
Place all ingredients in a 2 quart slow cooker. Stir to combine.
Cover and cook on LOW 6-8 hours.
If I crust is formed, stir in into the mixture to soften.
Serve warm. Wonderful as is, or try it with granola on top, with maple syrup and milk, or with sugar and toasted nuts or left over C&C Ice Cream Spices.
Low and Slow Corned Beef and Cabbage
2 celery stalks, chopped into large pieces
3 carrots, cut in thumb sized pieces
1 small yellow onion, cut into wedges
10 baby red potatoes, halved if large
6 sprigs thyme
1 corned beef brisket (about 3 pounds)
1 TBSP C&C Traditional Pickling Spice
1/2 cup stout beer (optional)
1/2 head Savoy cabbage, cut into wedges
Salt to taste
Grainy mustard, for serving
In a 5 or 6 quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with C&C Traditional Pickling Spice. Add beer if using then enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, about 6 hours on low.
Arrange cabbage over corned beef, salt to taste, cover, and continue cooking until cabbage is tender, approximately 1 1/2 hours on low heat. Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.