Jamaican Blue Drawers

A traditional Jamaican dessert, Blue Drawers are traditionally made with banana leaves over an open flame which gave the filling a blue tint.

Jamaican Blue Drawers

2 cups cornmeal
1/2 tsp salt
3/4 cup brown sugar
1 tsp C&C Mixed Spice
1/4 cup raisins
1/4 cup shredded sweetened coconut
1 1/2 cups coconut milk
1 tsp vanilla

banana leaves/aluminium foil
banana bark/string

Mix all dry ingredients and grated coconut together. Add coconut milk and vanilla, and mix well. Place about 1/2 cup of mixture into the banana leaf or foil. Fold up the sides to make a secure parcel. Tie with banana bark or string.

Cooking Method # 1
Drop into boiling water. There should be enough water to cover the parcels. Simmer for about an hour.

Cooking Method #2
Cook package on the BBQ over a medium, indirect heat for 45 minutes until the inside has set.

Cooking Method #3
Cook in an oven preheated to 350 degrees for 45 minutes until the inside has set.

Remove banana leaves (or foil) before eating.

 

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Strawberry Apple French Toast

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Strawberry Apple French Toast

6-8 cups day-old bread,cubed
7 large eggs
2 cups milk
1 tsp C&C Apple Pie Spice, divided
3 apples, cored, peeled, and sliced into wedges
1 cup strawberries sliced
2 TBSP butter
1/2 cup brown sugar, divided

Preheat oven to 375 F and grease a 9×13 baking pan.

Add bread cubes to the baking pan – enough to generously cover the bottom and up about half way.

In a mixing bowl whisk the eggs, milk, and 1/2 C&C Apple Pie Spice. Pour over the bread and press down with spoon. Add more bread if there is additional egg, remove dry bread pieces if there isn’t enough.

To a large skillet over medium-low heat, add the apples and butter. Sprinkle with remaining C&C Apple Pie Spice, stir and cover. When they start to get tender – about 4-5 minutes – add strawberries and brown sugar to taste.Continue cooking with cover off for one more minute.

Make sure bread has soaked up all the egg. Sprinkle top with remaining brown sugar. Spoon fruit over the top of the bread and push them down into the cracks with your fingers. Bake on center rack for 45 minutes to 1 hour until bread and fruit is golden brown and is set in the middle.

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.

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 Pound Cake

Sweet Potato Pound Cake

1 cup butter, softened
2 cups white sugar
2 cups cooked and mashed sweet potatoes
1 tsp vanilla extract
4 eggs
3 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp salt
1 cup sifted icing sugar
5 tsp orange juice
2 TBSP grated orange zest

Preheat oven to 350 degrees F. Grease and flour a bunt pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.

In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.

Pour batter into pan. Bake for about 1 hour and 20 minutes, or until a wooden tooth pick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.

To make the glaze: in a small bowl, combine icing sugar with 3 to 5 tsp orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest and more grated nutmeg if desired.

Summer Fruit Salad

Summer Fruit Salad
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup packed brown sugar
1/2 tsp grated orange zest
1/2 tsp grated lemon zest
1 tsp C&C Spearmint 
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries

Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in mint. Set aside to cool.

Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Roasted Banana Five Spice Muffins

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This is my all time favourite muffin recipe. For the most part you can trade out banana for one cup of almost any fruit or veg you want – apple, zucchini, blueberry and pumpkin are some of my go-tos. Then just pick a spice blend to compliment it! Cardamom and Cloves Ice Cream Spices and Pumpkin Pie Spice are always yummy! Or why not try 1 tsp of C&C Fritter Spice.

Roasted Banana Five Spice Muffins

Ingredients
2 cups flour
1/2 TBSP baking soda
1/2 tsp salt
1/2 TBSP C&C Five Spice Blend 
4 TBSP maple syrup
1/2 cup sugar
1/2 cup vegetable oil
1 1/2 cups milk or almond milk, coconut milk
1 banana roasted at 350 for 10 minutes
1/2 cup Oatmeal
1/2 TBSP vinegar

Directions
Preheat oven to 400 degrees and line or spray muffin tins

In a large bowl mix together all ingredients, saving the vinegar for last. Fill the muffin tin.

Bake for 25 minutes or until the center is cooked through. Cool 5 minutes at least before removing from pan.