Category: BAHAMIAN DUFFS

BAHAMIAN RAISIN DUFF

Guava duff is a signature dessert of the Bahama Islands. I have seen food fights breakout at the mention of the word. And I don’t mean throwing of food, I talking about the war to acquire just a small piece of this delectable dessert.

Ingredients:

3 cups	Raisins	½ cup	Sugar
3 cups	Flour	½ cup	Butter
4 tsp	Baking Powder	¼ cup	Crisco
½ tsp	Salt	2 tsp	Vanilla
2	Eggs	1 tsp	Cinnamon
1 tbsp	Rum

Preparation:

Filling:

Melt heat butter, sugar, vanilla and rum in a sauce pan, then add raisins. Simmer for 10 minutes and set aside to cool.

Dough:

Cream Crisco, butter and sugar then add eggs and vanilla. Fold in sieved flour, baking powder and salt. Lightly knead dough until firm. Divide dough into 3 balls let dough sit for 15 minutes in refrigerator. Roll dough to about ¼ “ thick in an oblong shape. Spread raisins filling over dough leaving a 1” border . Roll dough allowing the raisin filling to layer. Once you reach the end of the dough pinch the opens to seal in the raisins. Using a long sheets of foil, wrap dough roll loosely (giving room for expansion), but seal well. Depending on the shape of the dough place in a pan/pot of boiling water ensure completely covered. Boil for 1 ½ hours or until dough is firm. Remove from heat and allow to cool for 15 minutes. Remove from foil, slice and serve with sauce.

Sauce
Ingredients:
1 cup	Sugar	1 tbsp	Rum
1 cup	Butter	2 tsp	vanilla

eggs

Preparation:

Cream butter and sugar until blended and fluffy. Gently add eggs to butter mixture until smooth. warm duff. ENJOY!!!

Whip eggs and vanilla in separate bowl. Last add rum and guava pulp. Serve over

Bahamas RecipesPosted on February 18, 2017February 18, 2017Categories BAHAMIAN DUFFSTags BAHAMIAN RAISIN DUFF

BAHAMIAN COCONUT DUFF

Another thing to make with coconut! Yes Bahamians are a very creative people, especially when it comes to the kitchen. And Duffs are a signature dessert of the Bahama Islands. I have seen food fights breakout at the mention of the word. And I don’t mean throwing of food, I talking about the war to acquire just a small piece of this delectable dessert.

Ingredients:
3 cups Coconut, grated		¾ cup	Sugar
3 cups Flour		¼ cup	Butter
4 tsp	Baking Powder	¼ cup	Crisco
½ tsp	Salt	3 tsp	Vanilla
2	Eggs	1 tsp	Cinnamon
1 tbsp	Rum	1 tsp	Nutmeg

Preparation:

Filling:

In a sauce pan over medium heat coconut, ½ cup water, ½ cup sugar, 1 tsp vanilla, cinnamon, nutmeg and rum. Simmer for 10 minutes and set aside to cool.

Dough:

Cream Crisco, butter and sugar then add eggs and vanilla. Fold in sieved flour, baking powder and salt. Lightly knead dough until firm. Divide dough into 3 balls let dough sit for 15 minutes in refrigerator. Roll dough to about ¼ “ thick in an oblong shape. Spread coconut filling over dough leaving a 1” border . Roll dough allowing the coconut filling to layer. Once you reach the end of the dough pinch the opens to seal in the coconut. Using a long sheets of foil, wrap dough roll loosely (giving room for expansion), but seal well. Depending on the shape of the dough place in a pan/pot of boiling water ensure completely covered. Boil for 1 ½ hours or until dough is firm. Remove from heat and allow to cool for 15 minutes. Remove from foil, slice and serve with sauce.

Sauce
Ingredients:
1 cup	Sugar	1 tbsp	Rum
1 cup	Butter	2 tsp	vanilla

eggs

Preparation:

Cream butter and sugar until blended and fluffy. Gently add eggs to butter mixture until smooth. warm duff. ENJOY!!!

Whip eggs and vanilla in separate bowl. Last add rum and guava pulp. Serve over

Bahamas RecipesPosted on February 18, 2017February 18, 2017Categories BAHAMIAN DUFFSTags BAHAMIAN COCONUT DUFF

BAHAMIAN COCONUT RAISIN DUFF

Ingredients:
3 cups Coconut, grated		¾ cup	Sugar
3 cups Flour		¼ cup	Butter
4 tsp	Baking Powder	¼ cup	Crisco
½ tsp	Salt	3 tsp	Vanilla
2	Eggs	1 tsp	Cinnamon
1 tbsp	Rum	1 tsp	Nutmeg

2 cups Raisins

Preparation:

Filling:

In a sauce pan over medium heat coconut, raisins, ½ cup water, ½ cup sugar, 1 tsp vanilla, cinnamon, nutmeg and rum. Simmer for 10 minutes and set aside to cool.

Dough:

Cream Crisco, butter and sugar then add eggs and vanilla. Fold in sieved flour, baking powder and salt. Lightly knead dough until firm. Divide dough into 3 balls let dough sit for 15 minutes in refrigerator. Roll dough to about ¼ “ thick in an oblong shape. Spread coconut/raisin filling over dough leaving a 1” border . Roll dough allowing the filling to layer. Once you reach the end of the dough pinch the opens to seal in the coconut. Using a long sheets of foil, wrap dough roll loosely (giving room for expansion), but seal well. Depending on the shape of the dough place in a pan/pot of boiling water ensure completely covered. Boil for 1 ½ hours or until dough is firm. Remove from heat and allow to cool for 15 minutes. Remove from foil, slice and serve with sauce.

Sauce
Ingredients:
1 cup	Sugar	1 tbsp	Rum
1 cup	Butter	2 tsp	vanilla

eggs

Preparation:

Cream butter and sugar until blended and fluffy. Gently add eggs to butter mixture until smooth. warm duff. ENJOY!!!

Whip eggs and vanilla in separate bowl. Last add rum and guava pulp. Serve over

Bahamas RecipesPosted on February 18, 2017February 18, 2017Categories BAHAMIAN DUFFSTags BAHAMIAN COCONUT RAISIN DUFF

BAHAMIAN GUAVE DUFF

Ingredients:

15	Guavas	½ cup	Sugar
3 cups	Flour	¼ cup	Butter
4 tsp	Baking Powder	¼ cup	Crisco
½ tsp	Salt	2 tsp	Vanilla
2	Eggs

Preparation:

Peel guavas, being careful not to remove too much of the meat with the skin. Cut guavas in half and scoop pulp and seeds out with a spoon. Place seed and pulp in a blender or food processor to separate. Sieve mixture to separate seeds from pulp and set aside for sauce. Slice guava into thin strips and place in a sauce pan with ¼ cup of water and ¼ cup of sugar. Boil for 10 minutes, remove from heat allow to cool.

Cream Crisco, butter and sugar then add eggs and vanilla. Fold in sieved flour, baking powder and salt. Lightly knead dough until firm. Divide dough into 3 balls let dough sit for 15 minutes in refrigerator. Roll dough to about ¼ “ thick in an oblong shape. Spread guava over dough leaving a 1” border . Roll dough allowing the guava to layer . Once you reach the end of the dough pinch the opens to seal in the guavas. Using a long sheets of foil, wrap dough roll loosely (giving room for expansion), but seal well. Depending on the shape of the dough place in a pan/pot of boiling water ensure completely covered. Boil for 1 ½ hours or until dough is firm. Remove from heat and allow to cool for 15 minutes. Remove from foil, slice and serve with sauce.

Sauce
Ingredients:
1 cup	Sugar	1 tbsp	Rum
1 cup	Butter	½ cup	Guava pulp
2	eggs	2 tsp	vanilla

Preparation:

Cream butter and sugar until blended and fluffy. Gently add eggs to butter mixture until smooth. warm duff. ENJOY!!!

Whip eggs and vanilla in separate bowl. Last add rum and guava pulp. Serve over

Bahamas RecipesPosted on February 18, 2017February 18, 2017Categories BAHAMIAN DUFFSTags BAHAMIAN GUAVE DUFF