Spanish Hard Rolls

1 package active dry yeast2 cups warm water (105 to 115 degrees F)1 tablespoon honey1 teaspoon salt5 1/2 to 6 cups all-purpose flour1 tablespoon cornstarch2 1/2 teaspoons water Dissolve yeast in 2 cups warm water in large bowl. Stir in

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“Banana Bread”

2 1/2 cups all-purpose flour1/2 cup granulated sugar1/2 cup brown sugar3 1/2 teaspoons baking powder1 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon ground allspice2 large bananas, mashed1/4 cup milk3 tablespoons vegetable oil1 egg1 1/2 teaspoons grated lime peel1 tablespoon lime juice

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“Jamaican Banana Bread”

2 tablespoons margarine, softened2 tablespoons light cream cheese, softened1 cup granulated sugar1 large egg2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon baking soda1/8 teaspoon salt1 cup mashed ripe bananas1/2 cup skim milk2 tablespoons dark rum or 1/4 teaspoon rum extract1/2

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“Coconut Corn Bread”

1/2 cup diced mixed candied fruit2 tablespoons dark rum 1/3 cup granulated sugar1/3 cup butter or margarine, softened2 eggs1 cup coconut cream1 cup yellow cornmeal1 cup all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon ground cloves1 cup

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“Sweet Potato Bread”

This is not a bread although baked in a loaf pan. It is a marvelous dessert. 2 cups sweet potatoes, peeled and boiled until tender2 medium ripe bananas, peeled2 tablespoons butter, melted3 medium eggs, beaten1/4 cup granulated sugar1/4 cup molasses1/2

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“Jamaican Buns”

Yields 24 buns 3 1/2 cups all-purpose flour 1/2 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons lemon rind 1 cup butter 3 eggs 3/4 cup milk 1 cup raisins 1 1/4 cups shredded coconut 2

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“Cuban Bread”

1 package active dry yeast1 1/2 cups warm water (110 degrees F)1 1/2 teaspoons granulated sugar2 tablespoons olive oil1 teaspoon salt3 1/4 to 3 1/2 cups bread flourVegetable oil (for greasing) Sprinkle yeast over 1/2 cup of the warm water

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“Haitian Bread”

2 packages active dry yeast1 1/2 cups warm water (105 to 155 degrees F)1/4 cup honey2 tablespoons peanut or vegetable oil1 teaspoon salt3/4 teaspoon ground nutmeg4 to 4 1/2 cups all-purpose flour1/4 teaspoon freeze-dried instant coffee2 tablespoons milk Dissolve yeast

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“Cuban Tamales”

24 dried corn husks (hojas)2 cups corn kernels (may use frozen    sweet corn kernels, defrosted)2 tablespoons milk2 tablespoons butter (at room temperature)2 teaspoons granulated sugarSalt, to taste1/3 to 1/2 cup cornmeal Soak the corn husks in hot water for 1

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