PEANUT BUTTER CHEESECAKE and MONKEY BREAD

PEANUT BUTTER CHEESECAKE

2 Tbsp fine dry bread crumbs
2 teaspoons sugar
2 teaspoons butter or margarine melted
Dash ground cinnamon
2 packages (3 oz. each) cream cheese, softened
¼ cup of sugar
1 Tbsp flour
3 Tbsp creamy peanut butter
1 egg
2 Tbsp milk
½ of 1 square (1 oz) semi-sweet chocolate, melt
1 teaspoon milk

• Make a Reynolds Wrap springform pan following directions on the reverse side.
•   Preheat oven to 350F.
•   Combine bread crumbs, 2 teaspoons sugar, butter, and cinnamon.
•   Press onto the bottom of the springform pan.
•   Bake 5 minutes; set aside.
•  Combine cream cheese, ¼ cup sugar, flour, and peanut butter until smooth.
•  Add egg, beating until just blended.
•   Stir in 2 tablespoons of milk.
•  Pour unto baked crust. Bake 50 to 60 minutes or until center is firm.
• Cool, Remove foil band. Blend chocolate and milk; drizzle over cooled cheesecake.

Makes: 4 to 6 servings.

PEANUT BUTTER

4 Quarts skinned, shelled, roasted Virginia peanuts

2 quarts skinned shelled, roasted Spanish peanuts
2 Tablespoons salt

Grind nuts in a food chopper or blender; and salt and regrind until smooth and creamy. Pack into hot jars, leaving 1-inch headspace. Adjust caps process half-pints (240ml) and pints (480mL) 1 hour at 190F in a boiling water bath. Yield about 6 pints.

NOTE: If shelled, salted nuts are used, do not add salt.

 PEANUT SAUCE- (June 1984)

(for a spicier version of the versatile sauce, stir in ¼ teaspoon ground red pepper or 1 teaspoon grated ginger root)

½ cup finely chopped onion

1 clove garlic, minced
1 tablespoon margarine
1 4-ounce can green chill peppers,  rinsed, seeded, and chipped
2 tablespoons lemon juice
1 teaspoon brown sugar
½ teaspoon anchovy paste (optional)
1 ½ cups Coconut Milk or water
1 cup peanut butter

In a saucepan cook the onion and garlic in butter till tender. Stir in the chili peppers, lemon juice, sugar, and anchovy paste, mix well. Stir together the Coconut Milk and peanut butter, add to the onion mixture, cooking and stir till the sauce is smooth and heated through (do not boil). Cover surface with plastic wrap to prevent skin from forming. Cool Makes 3 cups.

MONKEY BREAD  (Please remember to take your meds after you eat all this sweet sticky bread)

2 ½ cups granulated sugar

4 teaspoons ground cinnamon
4 cans (7.5 ounces, 10 biscuits each)
Refrigerated biscuits
¾ cup butter or margarine, melted

Heat oven to 375F. Lightly grease a 12 cup fluted tube pan. Mix sugar and cinnamon in a 1-gallon plastic bag. Working with 1 can at a time, remove biscuits, separate and cut each one into 4 equal pieces. Coat with butter; add to bag with sugar mixture. Close bag and shake to coat. Gently press pieces into a prepared pan. Repeat with the remaining cans of the pared pan. Repeat with remaining cans of biscuits. Bake 45 to 50 minutes until browned and pick inserted near center comes out clean. Remove from oven and immediately.

PEPPA- HOT AND SPICY Jamaica Tantalizing

(Clipping Files July1994 Essence)

Thank Jamaica for the tantalizing flavor jerk, and then goodness for easy jerk chicken complemented  by creamy corn pudding with green chilies and steamed zucchini.

When it comes to seasoning, exciting global warming is in effect. The intense flavors of highly spiced dishes- which continue to arrive nonstop from Africa, the Caribbean, Mexico, India, Thailand, and China’s Szechwan province- invite our taste buds to dance.  Excerpt by Jonell Nash

Curried Beef and Vegetable Pilaf --is a one-pot meal that makes the list of summer cooking. Adding the curry gives it island spice while using frozen vegetables shaves times.

1 ½ cups water

2/3 cup uncooked converted rice
2 teaspoon curry powder
½ teaspoon salt
10-ounce package frozen peas and carrots, thawed
1/3 cup raisins
1 pound lean ground beef
1 large onion, chopped
2 garlic cloves, minced
1 small fresh hot pepper, stemmed, seeded, sliced.

In medium-size saucepan, bring water to boil; stir in rice, half the curry powder, and (if desired) half the salt. Reduce heat to low; cover and simmer 10 minutes. Stir in the peas, carrots, and raisins; cook, covered, until rice is tender, about 10 additional minutes.

Meanwhile, in a large nonstick skillet over medium heat, cook the beef, onion, and garlic. Stir, breaking meat into small pieces, until crumbled and browned, for about 10 minutes; pour off drippings. Stir in hot pepper and the remaining curry and salt; cook about 2minutes. Add rice mixture to skillet; mix well and heat through. Makes 4 serving.

EASY JERK CHICKEN

5 Scotch bonnet pepper or other fresh hot peppers stemmed, seeded, chopped
¼ cup fresh lime juice
1 tablespoon cider vinegar
1 tablespoon vegetable oil
6 scallions, chopped
1 tablespoon chopped fresh thyme
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon ground black pepper
6 chicken drumsticks
6 chicken thighs

 In a blender container, combine all ingredients except chicken; process until mixture is blended into a paste. Rub jerk-seasoning paste evenly over chicken parts. In large glass dish, place chicken; cover and refrigerated at least 3 hours or overnight.

 Prepare grill according to the manufacturer’s directions. Place a lightly oiled rack about 6  inches above coals or heat source; heat 5 minutes. Over medium heat, arrange the chicken bone side down on the rack. Cover with grill lid or aluminum foil. Cook, turning occasionally until the chicken is well browned and the juices run clear when the; meat is cut near the bone, about 40 to 60 minutes. Makes 6 servings.

FRESH WATERMELON SALSA

2 cups of seeded and coarsely chopped watermelon (use red and yellow melon for added eye appeal)

1 scallion, thinly sliced

2 to 4 tablespoons seeded, chopped Anaheim chilies
2 tablespoons balsamic vinegar
¼ teaspoon garlic salt

In a medium-size bowl, combine all ingredients; mix well. Cover refrigerate mixture 1 or more hours. Makes 2 cups salsa

 Hot and Spicy- Spices of Life

Brother Bru Bru’s African Hot Sauce and Inner Beauty Real Hot Sauce  “Me-Hotta-Mo Betta”.

Spices the dried seeds, buds, fruit, flower parts, bark or roots of plants- have an ancient mystique.
They were flavor-boosters, of course, but they were also used in rituals, as medicine, and even as currency.
The dried berry allspice tastes of cinnamon, cloves, and nutmeg. Indigenous to Jamaica, this spice comes from ground or whole (for fresh grinding) and offers a solid flavor foundation for marinades, stocks, baked goods, and jerks.

Curry powder is a bewitching blend of herbs and seeds, usually turmeric, coriander, cumin, ginger, mustard seeds, and black pepper. This Indian-born spice is quite popular in the Caribbean; it mingles well with chicken, beef, lamb, goat, shrimp, fish, rice, and eggs.

NASSAU AND BACK Too beat to burn? Too bushed to bake?

Clipping Files 1981

CURRIED GOAT

2 ½ pounds of goat meat, cut into 1 ½ -inch cubes

½ cup sliced scallions

1 small, fresh hot green pepper, chopped

2 Tablespoons curry powder

3 cloves garlic, finely minced

1 teaspoon salt

½ teaspoon black pepper

2 cups water

1 tablespoon butter

1 cup chopped onions

Place washed goat meat in a large bowl. Sprinkle on scallions, hot pepper, 1-tablespoon curry powder, garlic, salt, and pepper.

Dredge meat in seasonings, Cover, and let stand for 30 minutes.

Scrape seasonings off the meat back into the bowl. Cook over medium heat for 45 minutes or until meat is fork tender.

Add remaining curry powder, butter, and onion; cook for 10 minutes. Serve over hot rice.  Makes 6 servings.

CALYPSO CHICKEN



Photo by Bergy

1 fryer chicken, about 3 pounds, cut in quarters

½ cup vegetable oil

2 tablespoons butter

1/3 cup chopped onion

¼ cup chopped green pepper

2 cups rice, uncooked

½ teaspoon powdered saffron

1 3-ounce jar of sliced mushrooms

2 teaspoons aromatic bitters

2 cups chicken bouillon

¼ teaspoon hot pepper sauce

Wash chicken pieces; pat dry.

 

In a large fry pan, brown chicken on each side in vegetable oil.  Remove chicken and place in a bowl; set aside. Remove vegetable oil from the frying pan; save for another use. Melt butter using the same fry pan. Add onion and green pepper; sauté 3 minutes, stirring with a wooden spoon. Stir in rice and saffron; cook for 2 minutes, stirring constantly. Place rice mixture in a large Dutch oven; stir in mushrooms and liquid. Stir in bitters. Pour in 1 cup bouillon; cook 10 minutes. Combine hot pepper sauce with remaining broth; stir into mixture. Place chicken pieces on top of the mixture; cover and cook for 30 minutes. Makes 4 to 6 servings.

 

THE CARIBBEAN

 

BOILED GREEN PLANTAINS

8 green plantains

½ lime

8 cups water

1 tablespoon salt

 

Remove skin from plantains; scrape gently with a sharp paring knife to remove any threads. Rub plantains with lime, Place water and salt in a large Dutch oven; bring to a boil. Add plantains; cook for 30 minutes. Serve with Run On Down! Makes 4 to 6 servings.

RUN ON DOWN

1 Pound Salt Mackerel

4 Cups Coconut Milk

½ cup chopped onion

1 small fresh, hot green pepper pod, minced

2/3 cup diced tomatoes

1 clove garlic, finely minced

½ teaspoon black pepper

½ cup thinly sliced scallion

1/8 teaspoon thyme

2 tablespoons vinegar

 

 Place fish in a large bowl with enough cold water to cover. Let soak for 6 hours. When ready to prepare, drain and rinse under cold running water; set aside. In a 3-quart saucepan, bring Coconut Milk to a boil. Lower heat and simmer for 30 minutes or until oil forms on top. Add fish; cook for 10 minutes. Add remaining ingredients; stir to blend. Combine cooking 10 minutes longer. Serve with boiled green plantains. Makes 4 to 6 servings.

 

COCONUT MILK

1 fresh coconut

2 cups boiling water

Remove skin from plantains; scrape gently with a sharp paring knife to remove any threads. Rub plantains with lime, Place water and salt in a large Dutch oven; bring to a boil. Add plantains; cook for 30 minutes. Serve with Run On Down!  Makes 4 to 6 servings.

 Break the coconut open and discard the liquid cut into sharp paring knives; remove coconut meat in chunks; grate finely. Place grated coconut in a large bowl. Pour on boiling water; let stand for 4 hours. Place a sieve; drain by pressing the coconut against the sieve with the back of a wooden spoon. Reserve grated coconut for another use. Makes 4 cups.

COCONUT BANANA LAYER CAKE

2 ½ cups sifted cake flour

3 teaspoons double-acting baking powder

1 teaspoon salt

½ cup butter or shortening, room temperature

1 ½ cups sugar

1 cup milk

2 eggs, unbeaten

1 teaspoon orange extract

1 teaspoon grated orange rind

Sift together flour, baking powder, and salt. Cream butter and sugar. Add dry ingredients, alternating with ¼ cup milk. Beat for 2 minutes; add eggs 1 at a time, beating after each. Add extract, orange rind, and remaining milk; beat for 1 minute. Pour batter into two well-greased and floured 8” or 9” cake pans. Bake at 350F for about 25 minutes.

 Fluffy Frosting and Filling

2 egg whites

1 ½  cup  sugar

2 teaspoon salt

½ cup water

2 teaspoons light corn syrup

1 teaspoon orange extract

1 teaspoon fresh orange rind

1 teaspoon lemon juice

3  medium size ripe bananas

3 cups fresh grated dried coconut

Combine egg whites, sugar, salt, water, and corn syrup in a double boiler. Beat over boiling water with an electric mixer for 7 minutes or until frosting peaks. Remove from water. Add orange extract, orange rind, and lemon juice. Pour some into a separate bowl with enough frosting to fill cake between layers. Thinly slice bananas; add t frosting to the bowl. Spread between layers. Add about ½ of the grated coconut to the remaining frosting; apply on tope and sides. Sprinkle the remaining coconut on top and sides.

 

LEMON POUND CAKE WITH MANGO SORBET (1996)

1 pint fresh raspberries

4 slices lemon pound cake

1-pint mango sorbet

Optional garnishes: mint leaves, carambola, (star-fruit) slices

 In a blender or food processor, puree half of the raspberries to make the sauce. Place a cake slice on each of the 4 plates; add a scoop of sorbet. Drizzle raspberry sauce over the cake and sorbet; add the remaining fresh raspberries.

Garnish with mint and carambola. Makes 4 servings.
 

Chad's Famous Hot Peppers

Chad’s Famous Hot Peppers

This recipe was shared with me by Anne, her brother-in-law who makes his famous peppers during harvest. I save the brined for canning of hard-boiled eggs,  other vegetables as well as making pepper sauce by adding green tomatoes.

10-18 pounds of Jalapeno peppers, cut in half lengthwise

Green beans for filler

6 quarts of apple cider vinegar

2 quarts of water

9 tablespoons of dill seed

18 tablespoons of dill seed

7 tablespoons celery seed

2 tablespoons of onion powder

2 tablespoons of pickling spice

7 teaspoon of original

2 tablespoon of allspice

3 tablespoons of celery salt

4 tablespoons of black pepper

11 cups of sugar

3 cups of salt

Place all ingredients in a large kettle, boil 10 minutes pour over peppers in the pail

Keep in brined, place dinner plate over peppers, fill a mason jar with water place on top of the plate, this will weigh the plate down, and keep peppers submerged in the bath.

Cover with strong plastic wrap, masking tape to seal tightly. Let stand for 2-3 weeks, taste, if too tart add sugar to taste.

Separate peppers from the brined, heat brined, pack peppers tightly in canning jars, and place a tablespoon of Crisco oil into each jar.

Fill, keep jars in boiling water, while filling jars. Shelf life, as in any canned hot pack

Hot Pepper Sauce

Jalapeno peppers, onions, garlic
Add spices:
Add green tomatoes, vinegar, blend
Hot water bath to can
Add spices to taste 

Almost Perfect Jamaican Banana Bread

"My niece Melissa shared this with me. She is an excellent cook and loves to post recipes on her Facebook page for the rest of the family.

JAMAICAN BANANA BREAD

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt (or Pina colada flavored!!)
3 tablespoons dark rum OR apple cider
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
Cooking spray
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

 Place granulated sugar and butter in a large bowl; beat a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in the center comes out clean. 

Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.