BAHAMIAN SOUR SOP
Sour sop is a green spinney skinned fruit with a white meaty flesh. Its flavor is tangy and sweet. Even as I write this recipe I am salivating. My grandmother would prepare this on Sundays for dessert, man those were great days. I think the hardest part of this recipe is getting your hands on a sour sop fruit.
1 med.-Lrg Sour Sop
1 can Condensed Milk
1 tsp Nutmeg
1 can Evaporated milk
Peel sour sop, remove core and mince meat into bite size chunks. Add condensed milk, evaporated milk and nutmeg. Mix thoroughly and chill.
BAHAMIAN PINEAPPLE TART
This very delicious Bahamian dessert is great for any occasion.
2 tins crushed pineapple OR
4 c. fresh crushed pineapple
1 1/2 c. sugar 1/2 lb. margarine
6 tsp. baking powder
6 c. flour
Boil pineapple and sugar together for 15 min. and set aside. Pour flour into a mixing bowl; mix in salt, baking powder and 1 cup sugar. Make a hole in the middle: add egg, margarine, cream and mix well. Gather dough together with fingers and press into a ball. Turn on lightly floured board and knead. Divide dough in half, roll out portion & line a well-greased pie pan (standard size). Fill with already prepared filling. Roll out remainder of dough and cut into 1/2 inch strips. Moisten edge of bottom dough. Lay half of pastry strips across to form a criss-cross pattern.
Bake at 350 degrees F. for 1 1/2 hrs. or until golden brown.
AUNTIE RIE COCONUT TART
Bahamian Sweet Pastry Dough:
- cup butter or margarine 2 cups sugar
2 teaspoons vanilla
3 teaspoons baking powder ¼ cup evaporated milk
3 cups flour
3 tablespoons water (approx.)
3 cups coconut, grated fine (blender may ber used 1cup sugar 1 ½ cups water
2 teaspoon vanilla
1 teaspoon nutmeg
Prepare filling by combining all ingredient into a sauce pan over medium heat. Bring to a boil then reduce heat and allow to simmer for about 10 minutes or until liquid evaporates and begins to dry. Allow to cool while you prepare dough.
Cream shortening and butter until blended. Add sugar, eggs and vanilla – mix well. Add baking powder and milk; mix. Combine flour and gradual amounts of water – just enough to hold dough together. Knead dough until stiff enough to roll out. Divide into 4 pieces. Roll out two pieces to fit each a 9 in. pie dish. Fill pie shells with coconut filling. Roll out each of remaining dough and cut into ½ wide strips. Lay half the strips (of dough #3) across the filling about 1 inch apart. Lay the remaining strips crosswise to form a lattice pattern. Repeat for second pie. Bake at 350 degrees for about 45 minutes or until golden brown.
This is a wonderful Bahamian Christmas dessert. One that the whole family will love. Add a scoop of vanilla ice cream and sink into a dessert blist.
BAHAMIAN FRESH COCONUT CAKE
After you have climbed the tree, cut down the coconuts, poured out the water, what do you do with the meat of the nut? Well, every Bahamian knows if it’s jelly it goes in the water, but if it’s hard it goes in dessert. The perfect complement to this cake is a tall glass of coconut water and milk.
2 cup Flour
2½ tsp Baking powder
½ tsp Salt
1 ¼ Sugar
2/3 cup Vegetable shortening
1 tsp. Vanilla
1- 1½ cup Fresh coconut, finely chopped
¾ cup Coconut milk
Sift dry ingredients together. Cream shortening; add sugar gradually; cream together until light and fluffy. Add unbeaten eggs one at a time, beating thoroughly after each addition. Add vanilla & coconut. Add dry ingredients alternately with coconut milk, stirring only to blend. Bake in 2 8″ layer cake pans at 350° 20-25 minutes. Frost layers with confectioner’s powdered sugar creamed with margarine or butter, dash of salt and vanilla, thinned with more coconut milk & generously filled with chopped or coarsely grated coconut. Also, sprinkle coconut on top & sides of cake.
CARROT CAKE (CON’D)
Preheat oven to 350 degrees. Grease and floured two 9-inch round or one 9x13x2 inch baking pan(s).
Combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
Beat eggs, granulated sugar, brown sugar and vegetable oil in large mixer bowl. Add pineapple, carrots and milk mixture; mix well. Gradually add flour mixture; beat until evenly blended. Stir in coconut and 1 cup of nuts. Pour into prepared pans
Bake for 30- to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan to wire rack to cool completely.
Combine softened cream cheese, butter and confectioners (powdered) sugar in large bowl; beat until fluffy. Add vanilla extract, orange juice and grated orange peel; beat until combined.
Frost the top of one round cake, sprinkle coconut on top. Place second cake on top of first then frost the sides and top of cake with Cream Cheese Frosting. Garnish with remaining walnuts and coconut. If there happens to be any leftover, store in refrigerator.
Though Carrot Cake is a popular desert worldwide, we in the Bahamas have a knack for adding our own flair to a dish, okay I must confess I take delight in *‘Bahamianizing’ everything I put my hands on. So hold on to your seat – no, no I mean get up off your seat and feel the rhythm as you bite into this scrumptious cake.
* An extract from the Farrington Bahamian Dictionary
2 cups Flour
1 tsp Baking powder
2 tsp Baking soda
1½ tsp Ground cinnamon
¼ tsp Ground cloves
½ tsp Salt
1½ cup Walnuts chopped, divided
1½ cup Coconut, shredded (flakes may be used if fresh coconut is not available)
1 can (8 oz.) Crushed pineapple, drained
½ cup Light Brown sugar, firmly packed
1½ cup Granulated sugar
¼ tsp Ground nutmeg
1½ cup Carrots (3 med.), pared and shredded
½ cup Golden raisins
½ cup Vegetable oil
¾ cup Milk
1 ½ tsp Lemon juice
CREAM CHEESE FROSTING
11 oz. softened cream cheese
1/3 cup softened butter
3½ cups Confectioner Sugar,sifted
1 tsp Vanilla extract
2 tsp Orange juice
1 tsp Grated orange peel