Sweet Mango Wine Drink

Ingredients:

6 large green mangoes (peeled & grated)

3 lbs. sugar

6 pints water

A few cloves

Instructions:

Wash mangoes, peel thinly and grate flesh. Sweeten water with sugar in a jar and add the grated mango. Sprinkle cloves into mixture, seal bottle and leave for at least 10 days. Strain with cheesecloth and bottle, serve cold & enjoy.

Baked Green Banana Pudding

Ingredients:

1 cup coconut milk

6 green bananas (grated)

2 tbsp. raisins

1 cup brown sugar

 ½ tsp. nutmeg

2 tbsp. flour

¼ tsp. salt

2 eggs

1 oz. margarine

2 tbsp. shredded coconut

½ tsp. vanilla essence

Instructions:

Add ½ cup coconut milk to grated bananas. Crush and beat until smooth. Add all other ingredients and blend well together. Pour into greased dish. Bake for 40 minutes in moderate oven (350 degrees). Decorate when cooled with grated coconut. 

Holiday Cake

Ingredients:

8 oz. butter

8 oz. sugar

4 eggs

8 oz. flour

½ tsp. baking powder

1 lb. mixed dried fruit

2 oz. nuts (finely chopped)

Grated lemon rind (from 1 lemon)

4 oz. mixed peel

¼ tsp. salt

½ oz. peanut halves or (sliced almonds)

Instructions:

*Preheat oven to 350 degrees, and line an 8 inch cake pan with greased wax paper.  

Cream butter and sugar until creamy; add eggs one at a time (beating thoroughly after each addition). Sieve flour with baking powder. Lightly fold in the flour a little at a time. Add fruit, nuts and rind with the last bit of four. Pour mixture into 8 inch cake pan that has already been lined with greased wax paper. Sprinkle nuts on top of cake mixture and bake for about 1 ½ hours.

Coconut Ice (sweet delicious treat)

Coconut Ice Ingredients: 4 cups confectioner's sugar 3 cups desiccated coconut 1/4 tsp. cream of tartar 395g (1) can sweetened condensed milk 1 teaspoon vanilla extract 2-3 drops of pink or red food coloring Line a square 2" deep pan with baking paper and let some hang over top. Instructions:  Add sifted confectioner's sugar, cream of tartar, condensed milk, coconut and vanilla essence into a bowl and combine well (use your hands if needed). Split mixture into two batches. Put 2-3 drops of pink/red food coloring into one half and mix well (use hands if needed). Press the white mixture neatly into the pan and smooth out the top, then press the pink mixture neatly on top of the white mixture and try to smooth it out to look even. Cover and refrigerate and let set to firm for 3 hours. lift from the pan and cut into small squares (using a warm sharp knife or a serrated knife). Pack into bags, boxes or store in an airtight glass container (placing the coconut ice into an airtight glass container keeps it fresh for longer). Note: Different color food coloring and flavoring can be used.

GUYANA BLACK CAKE (RUM) w/ icing recipe (see below)

Ingredients:

1 ½ lb. mixed dried fruit (chopped or grinned)

1 tsp. mixed spice

2 oz. mixed peel

8 oz. white sugar or soft brown sugar

4 oz. peanuts (chopped finely)

6 eggs

¼ tsp. baking powder

8 oz. flour

½ bottle wine

Guyana Black Cake

½ bottle rum

8 oz. margarine

1 lb. sugar (for caramel)

2 tbsp. wine (for caramel)

Instructions:

Wash and dry fruits then grind or chop fruits and nuts. Pour rum over the fruit and nut mixture and leave to soak for a day or longer (up to three months).

Make Caramel: heat sugar and when melted, add wine. Simmer until mixture turns dark in color.

Grease and flour an 8 inch cake pan and put aside. Cream the sugar and margarine together and add eggs on at a time. Add fruit mixture and stir well. Add enough caramel to make it as dark as desired. Sift flour, baking powder and spice together and slowly fold in. Mix to a soft dropping consistency using wine and/or rum to create consistency. Pour the mixture into the prepared pan and bake in a 300 degree oven for 2 hours (on the middle shelf in the oven). Immediately after the cake is baked, pour a little more wine and rum over the cake and allow soaking in, repeating pouring rum and wine over cake three or four more times. Let cool.

ICING FOR BLACK CAKE

Ingredients: (icing for cake base) 

Marzipan-almond paste

2 egg whites

I cup. Ground almonds

1cup. Confectioners’ sugar

½ tsp. almond essence

Royal Icing:(cake icing)

2 egg whites

1 lb. confectioners’ sugar

Juice of 1 lemon

Instructions:

Beat egg whites to a stiff froth. Stir in ground almonds, sugar and almond essence to make a paste. Remove cake from pan, place on cake plate and cover the top of the cake with almond paste. Roll the rest of the paste thinly to cover the sides. Allow to dry 1 day before icing with Royal Icing.

Royal Icing:

Beat egg whites to froth and add sugar a little at a time, beating well after each addition. Add lemon juice and continue to beat until mixture forms a peak. Dip spatula into hot water and smooth the icing over the almonds paste. A second layer may be applied when the first has thoroughly dried. Decorate as directed. If cake is for a wedding, choose appropriate colors and decorations. If cake is for Christmas, colors chosen may be red and green on white.

SUGAR CAKE (coconut cakes)

Sugar Cake

Ingredients:

1 lb. brown sugar

¼ pint water (or use water from coconut)

1 coconut (grated)

½ tsp. vanilla extract

1 dried orange peel (for flavoring)

½ tsp. ginger

Instructions:

Boil sugar and water (or coconut water) together until syrup spins a thread. Add grated coconut, vanilla, orange peel and ginger to syrup and cook until mixture thickens and leaves the side of the pan, stirring constantly. Moisten a pastry board with water and drop a spoonful’s of the mixture unto the board and form little round cakes. When the cakes are set on one side, turn them over to the other side to dry. When cakes are dry, it’s ready to be served and enjoyed. 

CASSAVA PONE

Cassava Pone

Ingredients:
3 cups dry cassava flour
1 1/2 tsp. mixed spice
1  1/2 cups sugar
1 tsp. salt
1/2 tsp. powered orange peel
2 cups coconut (grated)
1/4 lb. shortening (melted)
3 cups whole milk or coconut milk
2 eggs (beaten)
1 tsp. vanilla essence

Instructions:
Blend flour, spice, sugar, salt, orange peel and coconut together. Add melted shortening, milk, eggs and essence and mix well. Pour mixture into a greased shallow tin pan. Glaze with a mixture of sugar and water (about 1/2 cup of sugar & 1 cup water) and bake in a moderate oven for about 1 1/2 hours (350 degrees).