Chocolate Chip Banana Bread w. Pumpkin Seeds

Maple Chocolatey Pumpkiny Banana Bread!

Ingredients

2 overripe bananas (mashed)

1/3 cup melted butter or neutral oil

1/3 cup pure maple syrup

1 large egg (or flax egg if vegan)

1 tsp vanilla extract

1/2 cup milk (or plant-based milk)

1 tsp baking soda

1/2 tsp cinnamon (optional but recommended)

Pinch of salt

1 1/2 cups all-purpose flour (or white whole wheat for healthier option)

1/3 cup pumpkin seeds (plus extra for topping)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

2. In a large bowl, mash the bananas with a fork until smooth.

3. Stir in melted butter, maple syrup, egg, vanilla, and milk until well combined.

4. Sprinkle in the baking soda, cinnamon, and salt, then mix in the flour until just combined. Don’t overmix!

5. Fold in the pumpkin seeds.

6. Pour batter into the prepared loaf pan and smooth the top. Sprinkle a few extra pumpkin seeds on top for crunch.

7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. (Check at 50 mins.)

8. Let cool in the pan for 10–15 minutes, then transfer to a wire rack.

Enjoy!

2024 Christmas Cake!

 Every year I play around with my Jamaican Christmas Cake recipe to find that right and pleasing taste and texture. I must say that this years combo is one of my favorites! It has that hint of alcohol but still very much mild and family friendly. Nothing is too overpowering and all the flavors are in balance. Below, I've listed all the ingredients I used to make it as well as step by step instructions. If you try this recipe and like it - let me know. You're welcome!

Ingredients

3 cups flour

1 tsp salt

2 tsp. baking powder

2 tsp cinnamon

1 tbsp all spice
2/3 cup butter

2/3 cup margarine

2/3 cup (tenderflake) lard
2 cups brown sugar
8 eggs
3 1/4 cups soaked fruits (raisins, 

mixed peel, cherrie , prunes etc. in part white rum and red label wine)

1 cup cranberry juice

1 cup water
1/2 tsp almond essence
1 tbsp vanilla
Finely grated rind of 1 lime/lemon/ quarter of an orange

1tbsp lime juice
4 tbsp browning

Method

1. Preheat oven to 350 degrees Farenheit

2. Cream butter, margarine, lard, sugar and browning until soft and fluffy
3. Sieve all dry ingredients together
4. Beat eggs, cranberry and lime juice
5. Add egg mixture to cremed butter etc.
6. Blend fruits on pulse setting or in food processor 

7. Add fruits
8. Add flour and fold in. Do not overbeat when mixing.
9. Pour into 2 greased 9 inch spring form pans.

10. Bake for 1 1/2 hours.

Yield: Two 9 inch round cake

The Joys of Pumpkin Season in the Kitchen: Baking Pumpkin Pies

 

There’s something magical about the arrival of pumpkin season. As the air cools and the leaves start to turn, pumpkins become the star of kitchens everywhere. From savory dishes to sweet treats, pumpkins offer versatility, flavor, and that warm autumnal feeling we all crave. But perhaps no pumpkin dish is more beloved than the classic pumpkin pie.

The Heart of Pumpkin Season: A Kitchen Transformed

For many of us, pumpkin season marks the start of cozy gatherings, festive meals, and moments of joy shared with family and friends. The simple act of baking a pumpkin pie can transform your kitchen into a warm, aromatic haven. The spices—cinnamon, nutmeg, ginger, and cloves—combine to create a scent that fills the house and brings an instant feeling of comfort.

With each pie, you’re not just making a dessert; you’re making memories. Whether you're using fresh pumpkins or opting for the convenience of canned, baking a pumpkin pie is a celebration of fall’s bounty and a timeless tradition.

The Beauty of Simplicity

Pumpkin pies are surprisingly simple to make, but they offer so much satisfaction. With just a few ingredients, including canned pumpkin puree, sugar, and those signature spices, you can create a dessert that’s both humble and rich in flavor.

Ready-made pie crusts, like the classic Tenderflake, make the process even easier, allowing you to focus on perfecting the filling. The creamy, smooth texture of the pumpkin filling against the buttery, flaky crust creates a beautiful balance that delights with every bite.

The Satisfaction of Homemade

There’s something deeply satisfying about baking your own pumpkin pie, especially when it turns out just right—firm yet creamy, perfectly spiced, and golden on top. Whether it’s for a holiday dinner or a quiet evening treat, the effort of baking it yourself adds a personal touch that store-bought pies can’t replicate.

And don’t forget, making pumpkin pie offers a wonderful opportunity to get creative! You can adjust the spices, add a dash of vanilla or maple syrup, or even experiment with alternative crusts like graham cracker or nut-based options. 

Baking Together: Creating Traditions

Pumpkin season also brings the joy of baking together as a family. Kids love helping with pies—whether it’s mixing the filling, sprinkling the spices, or watching the magic happen as the pie rises in the oven. The time spent together in the kitchen, hands floury and aprons on, is as much a part of the joy as eating the pie itself.

For many families, baking pumpkin pies becomes an annual tradition, a way to mark the changing seasons and celebrate the comfort of home. Sharing a slice of pie after dinner, or as an afternoon snack, brings everyone together and keeps the warmth of autumn alive.

Pumpkin Pie: A Slice of Autumn

As the centerpiece of pumpkin season, the pumpkin pie captures everything that’s wonderful about this time of year. Its rich, spiced flavor, creamy texture, and the ease with which it can be prepared make it the perfect way to celebrate the harvest. Whether you're an experienced baker or a novice in the kitchen, making pumpkin pie is a joy that never grows old.

So this fall, embrace pumpkin season in your kitchen. Bake pies, savor the flavors, and create memories that will last long after the last slice is gone. The warmth of pumpkin pie is more than just a taste—it's a celebration of the season and the simple pleasures of life.

For a firmer pumpkin pie using canned pumpkin and Tenderflake ready-made pie crusts, here’s a recipe that balances creaminess with a firmer texture:

Pumpkin Pie Recipe

Ingredients:

- 1 Tenderflake pie crust (thawed and unbaked)

- 1 (15 oz) can of pumpkin puree (not pumpkin pie filling)

- 1 cup packed brown sugar

- 1 tablespoon all-purpose flour

- 1 teaspoon & 1/2 tsp pumpkin pie spice

- 1/2 teaspoon salt

- 4 large eggs

- 1 1/2 cup heavy cream or 1 1/2 cup coconut cream

- 1 teaspoon vanilla extract

 Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).

   

2. Prepare the Pie Crust: Roll out the Tenderflake pie crust into a 9-inch pie plate. Crimp or decorate the edges as desired. Set aside.

3. Mix the Dry Ingredients: In a medium bowl, whisk together the brown sugar, flour, pumpkin pie spice, and salt.

4. Prepare the Wet Ingredients: In a large bowl, beat the eggs lightly. Stir in the canned pumpkin, cream, milk, and vanilla extract. Then slowly add in the dry mixture, whisking until smooth.

5. Fill the Crust: Pour the filling into the prepared pie crust.

6. Bake at 425°F for 15 minutes.

   - Reduce the heat to 350°F (175°C) and bake for an additional 35-40 minutes, or until the filling is set around the edges but still slightly jiggly in the center.

   - If the crust is browning too quickly, cover the edges with foil or a pie shield halfway through baking.

7. Cool: Let the pie cool for at least 2 hours. The filling will firm up as it cools, giving you that perfect firm texture.

8. Serve: Slice and serve with whipped cream.

To make your own pumpkin pie spice, combine the following ingredients:

- 3 tablespoons ground cinnamon**

- **2 teaspoons ground ginger**

- **2 teaspoons ground nutmeg**

- **1 1/2 teaspoons ground allspice**

- **1 1/2 teaspoons ground cloves**

Mix all the spices together thoroughly and store in an airtight container. This blend is perfect for pies, lattes, or any fall-inspired recipes!

Delicious Pumpkin Pie Recipe

Pumpkin season is about more than the pies, but the pies certainly take center stage. Whether you bake a pie from scratch or rely on a trusty canned pumpkin, the joy is in the process and the sharing. As the weather cools and we all gather closer to the hearth, a slice of pumpkin pie brings warmth to both the body and the soul. Happy baking!

Apple Carrot Muffins: Fall In Love With Baking

As the leaves turn golden and the air gets crisp, Fall brings with it a delicious variety of seasonal flavors. One of the most comforting ways to welcome the season is by filling your home with the sweet, spiced aroma of fresh-baked goods. And what better way to capture the essence of Fall than with a batch of Apple Carrot Muffins?

These muffins are the perfect fusion of the season’s best produce: juicy apples and crunchy carrots. Whether you’re looking for a quick breakfast, a cozy snack, or a treat to share with loved ones, Apple Carrot Muffins are sure to become a family favorite. Here’s why they’re the perfect Fall indulgence:

The Flavors of Fall in Every Bite

Fall is synonymous with apples, and for good reason! Apples are at their peak this time of year, bringing a natural sweetness to all sorts of dishes. Combined with the earthy, subtle sweetness of carrots, these muffins offer a taste of the season’s bounty in every bite.

The addition of warming spices like cinnamon further enhances these flavors, giving the muffins that signature Fall taste. Every bite feels like a hug in muffin form, especially with the tender apple chunks and moist carrot shreds providing both texture and flavor.

A Nutritious Treat

Apple Carrot Muffins aren’t just delicious—they’re also a nutritious option for busy mornings or snack time. Carrots are packed with vitamins, particularly vitamin A, which is great for your eyes and immune system. Apples provide a dose of fiber and antioxidants, making these muffins a more wholesome option for you and your family. Plus, they’re easy to pack in lunchboxes or bring on a Fall hike.

Perfect for Fall Gatherings

As Fall invites us to slow down and spend more time indoors, why not make baking a part of your seasonal traditions? Apple Carrot Muffins are easy to whip up with simple ingredients you may already have on hand. And since they’re made in a muffin tin, they’re the perfect grab-and-go snack for those cozy Fall gatherings with friends and family.

Pair these muffins with a hot cup of tea, cider, or coffee for a complete Fall experience. They’re also a great addition to your next brunch spread, alongside other seasonal favorites like pumpkin bread or spiced oatmeal.

How to Make Apple Carrot Muffins

Here’s a simple recipe for you to try at home. These muffins are quick to make and bake up beautifully, filling your kitchen with that irresistible Fall aroma.

Apple Carrot Muffin Recipe

Ingredients:

- 1 cup grated carrots

- 1 cup chopped apples (peeled)

- 1 ½ cups all-purpose flour

- 1 teaspoon baking powder

- ½ teaspoon baking soda

- 1 teaspoon cinnamon

- ¼ teaspoon salt

- ½ cup brown sugar

- ½ cup vegetable oil or melted butter

- 2 eggs

- 1 teaspoon vanilla extract

- ½ cup raisins or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

3. In a large bowl, mix the brown sugar, oil, eggs, and vanilla until smooth.

4. Stir in the grated carrots and chopped apples.

5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in raisins or walnuts if using.

6. Spoon the batter into the muffin cups, filling each about 2/3 full.

7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

The Comfort of Homemade

Nothing beats homemade baked goods, especially during the Fall when we crave warmth and coziness. By using simple, fresh ingredients, you can make a healthier version of your favorite Fall treats, knowing exactly what goes into them.

These Apple Carrot Muffins are perfect for making in big batches so you can freeze some for later. Whether you're enjoying them fresh out of the oven or reheated with a bit of butter, they make the season that much sweeter.

Also try baking this tasty Chocolatey Banana Zucchini Bread recipe with a hint of maple syrup. (Pictured Above)

So, this Fall, let the flavors of the season inspire you to try something new. Apple Carrot Muffins are a celebration of Fall’s finest ingredients—wholesome, delicious, and comforting. Happy baking! 

Banana-Zucchini Bread Recipe

The holidays are upon us and if you're not a fan of the traditional holiday flavours or would like to try something new, then this recipe may be for you!

Ingredients

- 1 ½ ripe bananas (mashed)

- 1 medium zucchini (grated)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup brown sugar
- ¼ cup vegetable oil or melted butter
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup chopped nuts or chocolate chips (optional)

Instructions
1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
2. In a medium bowl, mix together flour, baking soda, cinnamon, and salt.
3. In a large bowl, beat the sugar, oil (or butter), and egg until smooth. Stir in mashed bananas and vanilla extract.
4. Add the grated zucchini and stir until combined.
5. Gradually add the dry ingredients into the wet mixture, stirring until just combined. Don’t overmix.
6. Fold in nuts or chocolate chips, if using.
7. Pour the batter into the prepared loaf pan.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Drizzle with maple syrup and serve!

Pineapple + Coconut Water = Tropical Powerhouse

Tropical paradises are not only known for their stunning beaches and lush landscapes but also for their incredible fruits. 

Among these, pineapple and coconut stand out not just for their delicious taste but also for their remarkable health benefits. When these two powerhouses combine, they create a drink that's not only refreshing but also packed with nutrients. 

Let's delve into the benefits of pineapple in coconut water.

1. Hydration Reinvented

Coconut water is renowned for its exceptional hydrating properties. It's nature's own sports drink, rich in electrolytes like potassium, sodium, and magnesium, which are essential for replenishing the body's fluids. Adding pineapple to coconut water not only enhances the flavor but also boosts its hydrating abilities, making it an ideal choice for rehydration after exercise or on hot summer days.

2. Nutrient Blast

Pineapple brings its own set of nutrients to the mix. It's loaded with vitamin C, which supports the immune system and promotes skin health. Additionally, pineapple contains bromelain, an enzyme known for its anti-inflammatory properties. When combined with coconut water, these nutrients work synergistically to support overall health and well-being.

3. Digestive Support

Bromelain, found abundantly in pineapple, has been shown to aid digestion by breaking down proteins and improving nutrient absorption. Coconut water, on the other hand, contains fiber, which supports healthy digestion and prevents constipation. Together, pineapple and coconut water make a winning combination for digestive health.

4. Antioxidant Boost

Both pineapple and coconut water are rich in antioxidants, which help combat oxidative stress and reduce the risk of chronic diseases. These antioxidants, such as flavonoids and vitamin C, protect cells from damage caused by free radicals, thereby promoting overall health and longevity.

5. Weight Management 

Pineapple in coconut water can be a valuable addition to a weight management plan. Coconut water is low in calories and contains no fat, making it a great alternative to sugary beverages. Pineapple adds natural sweetness without the need for added sugars, making this drink a delicious and guilt-free option for those watching their calorie intake.

6. Improved Athletic Performance

With its electrolyte content, coconut water is often touted as a natural sports drink. When combined with pineapple, it becomes an even more potent beverage for athletes. The electrolytes help maintain proper fluid balance and prevent dehydration, while the bromelain in pineapple may aid in muscle recovery post-workout.

7. Heart Health Support

The potassium content in both pineapple and coconut water is beneficial for heart health. Potassium helps regulate blood pressure by counteracting the effects of sodium and reducing the risk of hypertension. By incorporating pineapple in coconut water into your diet, you can support cardiovascular health and reduce the risk of heart disease.

Notes To Self

Pineapple in coconut water is more than just a delicious tropical beverage; it's a nutritional powerhouse with a host of health benefits. From hydration and digestion to antioxidant support and weight management, this dynamic duo has it all. So, the next time you're craving a refreshing drink, reach for a glass of pineapple in coconut water and treat your body to a taste of the tropics while nourishing it from the inside out. Cheers to health and vitality!

INSTANT POT Cornbread

Instant Pot Cornbread 

Ingredients

2 large eggs

1 cup milk

⅓ cup vegetable oil

1 cup all-purpose flour

1 cup yellow cornmeal

⅔ cup granulated sugar

1 Tablespoon baking powder

1 teaspoon salt

1 teaspoon cinnamon 

1 teaspoon nutmeg

1 cup water for the Instant Pot

Equipment

• 7 inch cake pan or spring form pan that can fit comfortably in your instant pot. 
• Instant pot 
• Instant pot trivet
• Foil paper
• Mixing Bowl
• Whisk
• Large Spoon

Instructions

Step 1 Spray cake pan with baking spray and set aside.

Step 2 Pour 1 cup of water into the bottom of the Instant Pot and set aside.

Step 3 Add large egg to mixing bowl and whisk for 10 - 15 seconds. Then mix in milk, vanilla and oil. 

Step 4 Add flour, cornmeal, sugar, cinnamon, nutmeg, salt, and baking powder.

Step 5 Pour batter into the prepped pan. 

Step 6 Wrap the top in foil

Step 7 Place foil wrapped pan on the trivet (or a baking sling) and lower into the instant pot.

Step 8 Lock the lid and set pressure cook time to 55 minutes. 

Step 9 When the pressure time stops, allow pressure to naturally release for 10 minutes, then press the quick release valve.

Step 10 Remove foil and cool or enjoy warm with some fresh butter. 

Jamaican Hardough Bread Recipe (Bread Machine)

Freshly baked Jamaican Hardough Bread

(Serves 12)

INGREDIENTS

1 cup water
1/3 cup milk
1 1/4 teaspoons salt
2 Tablespoons brown sugar
3 Tablespoons  vegetable oil or butter
4 cups bread flour
1 1/2 teaspoons bread machine or active dry yeast

DIRECTIONS

Step 1 Put all ingredients in the breadmaker pan in the order listed above.
Step 2  Select Cycle 1 or Basic Bread and medium for crust color then select  Start.
Step 3 When the cycle is done, remove bread from breadmaker and carefully remove kneading paddle from bottom of loaf (so you don't create a big hole in the fresh bread.)
Step 4 Cool for a few minutes before slicing with a bread knife.
Step 5 Enjoy with your favourite butter, bean, cheese, jam or nut butter spread.

🎄Jamaican Christmas Day Menu

Picture of Dinner plate with ham slices, potato salad & garden spring salad

🎄CHRISTMAS BREAKFAST🎄

Mains

Stew (corn) pork and 

Ackee & Saltfish

Ham & Egg Breakfast Quiche

Sides

Festivals

Food (Green banana, yam, Irish etc.)

Cornmeal Porridge

Hominy Corn Porridge 

Saltfish Fritters 

Drinks

Spiced Mocha

🎄CHRISTMAS LUNCH🎄

Mains
Ham Sandwiches 

Sides

Carrot & Cornmeal Pudding

Banana Bread

Drinks
Egg Nog

🎄CHRISTMAS DINNER 🎄

Mains

Curry Goat
Escoveitch Fish 

Ham

Roaster 
Fried Chicken
Oxtail

Sides

Rice & Peas
Potato Salad
Fried Plantain
Boiled Corn with broth 
Avocado 
Corn Bread 

Drinks
Carrot Juice 

Sorrel
Strong back 

Desert

Fruit Cake

Jamaican Curry Fritters

Satisfy your  Jamaican fritters cravings with a curry fritters instead of your traditional Jamaican saltfish fritters or corn fritters.

Ingredients

1/2 lb saltfish (salted codfish)

1/2 lb flour

4 tbsp Jamaican curry powder

2 onions

2 tomatoes (plummy)

2 cloves garlic

1/2 hot pepper (scotch bonnet is best)

2 stalks escallion

2 tbsp oil

1 large whisked egg (or 2 tsp baking powder if you're opposed to egg)

Black pepper (sprinkle to taste)

oil for frying

Steps:

1. Soak saltfish, preferably overnight. Drain, rinse under cold water, flake the fish making sure to remove fish bones.

2. Chop finely, tomatoes, onion, garlic, escallion and pepper.

3. Sauté in 2tbsp oil. Drain off oil and cool.

4. Add seasoning to raw codfish. Set aside.

5. Add egg or baking powder to flour. 

6. Add codfish to flour.

7. Add enough water to make a medium batter.

8. Fry by tbsp. in about 1/2 inch of oil or deep fat until golden brown.

9. Drain on absorbent paper towel.

10. Serve hot.

Serves 24

Jamaican Pepperpot Soup

 

Ingredients

6 Stalks of Callaloo or A bunch of Spinach leaves

12 Okras or 2 cups Green Peas

1/2 pound yellow yam

1/2 lb coco

4 quarts water or chicken broth

1/2 pound beef

Salt

2 Beef Bouillon cubes

1 Scotch Bonnet Pepper

2 Stalks Escallion

1 Clove Garlic

1/4 cup coconut milk (optional)

Thyme

Flour and Salt for Dumplings (optional)

2 Large Irish Potato 

Method

1. Wash and chop beef into small pieces

2. Fill a large pot halfway and place beef in the water to boil with some salt

3. Wash and chop spinach/callaloo and add to pot when meet is half way done cooking

4. Peel Irish potatoes, yam, coco and chop into small pieces

5. Add chopped okras, yam, coco and Irish potatoes to the pot

6. Make and add small flour dumplings (aka spinners) to the pot

7. Cook for 45 mins - 1 hr our until soup is thick

8. In the last 15 - 20 minutes of cook time add beef bouillon cubes, escallion, scotch bonnet pepper, thyme and coconut milk.

Serves 6 - 8

Jamaican Chicken Back Soup

Ingredients

8 cups water
4-5 chicken backs
1 pack grace cock noodle
1 Sweet Pepper (Orange or Yellow)
4-6 small Irish potatoes 
1 piece of yam 
And additional ground provision as desired (sweet potato etc.)
2 stalks escallion
2 sprigs thyme
1 large carrot
1 scotch bonnet pepper
1 clove garlic
pimento seeds
Wheelers/ Dumplings
salt to taste

Method

1. Put water in large soup pot
2. Chop and add garlic, pepper, thyme, escallion, pimento and bring to rapid boil.
3. Add chopped chicken back and let cook for hour until almost cooked
4. Blend sweet pepper add to pot and bring to boil 
5. Then add chopped carrots, potato and yam etc.
6. Make and add wheelers/ dumplings 
7. Stir thoroughly and add cock noodle soup for final 20 minutes or until all ingredients are cooked.
8. Taste and season accordingly.

Jamaican Banana Bread Recipe (Peanuts)

Looking for a quick Jamaican themed dessert that can be served  at breakfast, lunch, dinner or in between? Try this easy and quick, mixer free peanut inspired banana bread recipe. Try serving it with your favourite coffee, ice cold milk and with a few slices of cheese. 

Ingredients

3 ripe bananas, peeled (about 1 1/2 cups mashed)

1/3 cup melted butter

1 teaspoon baking soda

Pinch of salt

Pinch of cinnamon 

Pinch of nutmeg

3/4 cup sugar 

1 large egg, beaten

1 teaspoon vanilla extract

1 1/2 cups of all-purpose flour

1/2 cup peanuts 

Method

1. Preheat the oven to 350°F (175°C), and butter a 4 x 8 inch loaf pan.

2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

4. Blend peanuts until slightly crushed then mix into batter.

5. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.

6. Remove from oven and place on wire rack or heat resistant counter top to cool in the pan for a few minutes. 

7. When cool, use bread knife to slice and serve with your favourite coffee, a cold glass of milk, slices of cheese or as is!

Jamaican Christmas Ham Recipe

Ingredients
1 7lb smoked pre cooked ham
Whole cloves

Glaze:
1/2 cup pineapple juice
2tbsps guava juice
2 tbsps honey
3 tbsps brown sugar
1tbsp lime juice
Pimento

Decoration: 
Maraschino Cherries
Pineapple Slices or Chunks
Toothpicks

Method

• Heat oven to 350 F
• Clean up ham removing extra skin and fat
• Use a sharp knife to make criss cross design in ham
• Please cloves in the sections where the lines intersect 
• Place ham in a roasting pan lined with foil with fattier side facing up
• Combine the ingredients for the glaze in a bowl and pour over the ham
• Bake ham at 350 F for 45 minutes, basting every 15 minutes.
• Cool ham for 15 minutes before slicing 

Serves: 10 people

Photo Credit and Ham Design Inspiration: Grace foods...until I put up my own pic. :D

Jamaican Christmas Cake (Non-Alcoholic)

Ingredients

1/2 lb butter or margarine
2 tsp. almond flavoring
6 ozs. oats crumbs (blended oats)
1 tbsp. mixed spice
1/2 lb brown sugar
2 tsp. lime or orange rind
4 cups mixed fruits (raisins, currants, prunes, citron,
 cherries, dates)
6 ozs. flour
1/2 cup pineapple juice
1/2 cup red grape juice
1 tbsp. browning
6 eggs
1 tsp. baking powder
2 tsp. vanilla
1/4 tsp. salt
2 tsp grated ginger

Method

1. Prepare tin by lining insides with grease paper. Grease with butter.
2. Beat butter and sugar until light and fluffy.
3. Mix in browning, vanilla and almond flavouring, lime juice and rind.
4. Add eggs one at a time and beat in well. Add soaked fruits, cherries, dates and grated ginger.
5. Mix oatcrumbs, flour, baking powder, salt and mixed spice.
6. Add alternately, pineapple juice and reg grape juice.
7. Pour into prepared baking tin and bake at 250°F (125°C) for about 2 hours.

Yield: 4 lb cake

Jamaican Coconut Ginger Bun

We're in Lent inching towards Easter which means alot of bun and cheese as Jamaicans reflect on the life and death of Christ. If you're tired of the same ole traditional buns here's a DIY coconut inspired recipe to try. If you do, leave a comment below to let us know how it turned out!

Ingredients
1 large egg
1 tsp. vanilla
1 cup Grace coconut milk
3 tbsps grated ginger
1 1/2 cups brown sugar
2 cups flour
3 tsps. baking powder
1/4 tsp. salt
2 tbsps. cinnamon powder
2 cups grated coconut
1 cup soaked raisins
3 whole green cherries
3 whole red cherries

Method:
1. Preheat oven to 350 degrees F or 180 degrees C and grease a loaf/bun pan.

2. Beat egg and vanilla then add Grace Coconut Milk, melted margarine, grated ginger and sugar. Mix well until all the sugar granules are dissolved.

3. In a bowl combine flour, baking powder, salt, cinnamon, shredded coconut and soaked raisins.

4. Add half the dry ingredients to the liquid mixture and mix then add the other half of the dry ingredients and mix well.

5. Scrape the batter in bun tin then decorate with green and red cherries.

6. Put to bake for about 1 hour.

*Recipe adapted from original Grace foods recipe book published in the Jamaica Observer.

Jamaican Hominy Corn Porridge

Ingredients

1 Cup Hominy Corn

2 cups Coconut milk 

3-5 cups water

3-6 tablespoons cornmeal (depending on desired thickness) 

6 tablespoons water

½  tsp. salt

Brown sugar to taste

½ cup Condensed Milk

1 tsp nutmeg to taste

1 tsp vanilla to taste

Cinnamon to taste

Method:

1. Put the Hominy corn in a slow cooker and fill with 3-5 cups water and leave for 3-4 hours. The Hominy corn should be completely covered with enough water if you are leaving it overnight. Add a teaspoon of salt to taste.  
2. Once the hominy corn is cooked drain the water and set aside.
3. Pour coconut milk in a large pot.
4. Pour the Hominy corn into the large pot with the coconut milk. Continue to cook on a medium burner for 2-4 minutes.
5. Mix the 2 tablespoons of cornmeal and 6 tablespoons of water together until combined. 
6. Pour the flour cornmeal mixture into the pot and stir
7. Add the condensed milk
8. Add sugar to taste
9. Add vanilla to taste 
10. Stirring constantly to prevent lumping.
11. Sprinkle nutmeg and cinnamon to taste
12. Continue cooking and let it simmer over low heat for 2-4 minutes.

Serves 4