Jamaican Coconut Toto

Jamaican Toto

1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
3 cups flour
2 eggs
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.

Advertisements

Slow Cooker Steel Cut Oats

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.

Sweet Potato Casserole

Sweet Potato Casserole

5 sweet potatoes
1/4 tsp salt
1/2 cup butter – split
2 eggs
1 tsp vanilla extract
1/2 tsp C&C Ice Cream Spice
3 TBSP all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans or walnuts

Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.

Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.

In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, C&C Ice Cream Spice, and sugar. Transfer to the prepared baking dish.

In a medium bowl, combine the remaining 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course, clumping sand. Sprinkle over the sweet potato mixture.

Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Pie Crust Quick Recipe**

11060204565_3ca7391e5a_zMake them savoury or sweet, this pie crust recipe is even better when you add 1 tsp of your favourite C&C Spice Blend – try our Apple Pie Blend, Chinese Five Spice, or our Fritter Spice in a sweet crust or a little Garam Masala, Smokey Chicken and Rib Rub or Italian Herb Blend in the savoury.

Pie Crust

Cut up 1lb of shortening, 3 cups flour, a dash of salt and blend with a pastry cutter.

In a one cup measuring cup, beat an egg. Add 1 tsp of sugar if making a sweet crust, 1/2 tsp of vinegar and 1 tsp of your favourite spice mix; fill to 1 cup mark with water.

Mix together and form a ball. Sprinkle with 1 cup flour and mix so that dough is tacky but not sticky. Wrap in plastic wrap and refrigerate for 30 minutes if possible.

Flour your rolling pin and surface and roll out dough as thin as possible. Bake shells at 400F for 10 minutes.

Recipe makes 2 double 9 inch crusts.

** Quick recipes first appear on our social media accounts such as Twitter, Instagram or Facebook. Follow us there to see them first!

Classic Tourtiere

23459479444_0169ba394b_z

Classic Tourtiere
1 1/4 lbs ground pork (mixed with beef if you like)
3/4 cups cold water
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/2 teaspoon ground black pepper
1 bay leafs
1/2 TBSP C&C Traditional Tourtiere Blend
Salt
1/4 cup old-fashioned rolled oats
Pastry for one double-crust, 9-inch pie – our recipe here
1 egg, beaten, for glaze

In a large, heavy frying pan, combine pork with cold water and heat to boiling point. It should be slightly soupy.

Add onion, celery, pepper, bay leaf, and C&C  Traditional Tourtiere Blend. Cook, covered, over medium-low heat for 45 minutes; stir often. Add more water if mixture dries out. Halfway through cooking time, season with salt to taste.

Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf and allow to cool.
Line a 9 inch pie plate with pastry. When filling is luke warm add it to the shell and spread it out evenly.

Brush around outer edge of pastry with the beaten egg. Place top crust on the tart and press gently around the edge to seal. Trim pastry, crimp edges and cut steam vents in top crust. Decorate as you like.

Bake in preheated 425°F oven for 15 minutes, then reduce heat to 375°F and bake another 25 minutes or until crust is golden.

Apple Pie Cream Cheese Cookies

apple-pie-cookie

Apple Pie Cream Cheese Cookies

Ingredients
1 cup packed brown sugar
1/2 cup cream cheese, softened
1 egg
1 1/2 cups unbleached all-purpose flour
1 tsp C&C Apple Pie Spice
1/2 teaspoon baking soda
1 medium apple, grated (1 cup)

Directions
Pre-heat oven to 375º.

Lightly oil cookie sheet. Beat brown sugar, cream cheese and egg in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, C&C Apple Pie Spice and baking soda. Stir in apple.

Drop dough by rounded scoops about 2 inches apart onto cookie sheet. Approximately 1.5 TBSP size.

Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack to cool. Store loosely covered.

Grilled Naan Bread

c6c6d883-9888-4c57-87f2-386c916fc5eb

I, for one, don’t have a tandoor oven in my kitchen, but these work great on a grill pan heated on the stove or on your BBQ grill!

Ingredients
2 1/4 tsp dry active yeast
2 tsp salt
1 cup warm water
4 1/2 cups bread flour
1/4 cup white sugar
1 1/2 tsp C&C Nigella Seeds
3 TBSP milk
1/4 cup butter, melted
1 egg beaten
2 tsp salt

Directions
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in C&C Nigella Seeds. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.