Home' Trinidad and Tobago Guardian : December 22nd 2013 Contents Rock Cakes
• 8 oz self-raising flour
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1 tsp baking powder (US) or 1 tsp baking powder (UK)
• 4 oz soft butter or margarine
• 2 oz granulated sugar
• 4 oz mixed dried fruit
• 2 oz currants
• 1 medium egg
• 1--3 tbsp milk
• Demerara sugar for sprinkling
• Oil for greasing
1. Heat the oven to 400°F/200°C.
2. Sieve the flour and baking powder into a large baking
bowl; sprinkle in the nutmeg and cinnamon.
3. Add the softened butter or margarine and lightly rub
together with fingertips until the mixture resembles
4. Add the sugar and the dried fruit and mix so all ingre-
dients are well incorporated.
5. Add the egg and 1 tablespoon of the milk, and mix to
create a stiff dough. If the mixture is still dry, add milk,
one tablespoon at a time, until you achieve the re-
6. Lightly grease two baking sheets.
7. Using a tablespoon, divide the mixture into 12 mounds
evenly spaced on the 2 baking sheets. Sprinkle with
the Demerara sugar.
8. Bake in the preheated oven for 15 minutes or until
golden brown and well risen.
Giant Ginger Cookies
• 4-1/2 cups all-purpose flour
• 4 tsp ground ginger
• 2 tsp baking soda
• 1-1/2 tsp ground cinnamon
• 1 tsp ground cloves
• 1/4 tsp salt
• 1-1/2 cups butter, room temperature
• 2 cups granulated sugar
• 1/2 cup molasses
• 3/4 cup coarse sugar or granulated sugar
1. In a medium mixing bowl stir together flour, ginger,
baking soda, cinnamon, cloves and salt; set aside.
2. In a large mixing bowl, beat butter with the 2 cups
granulated sugar. Beat until combined, scraping sides
of bowl occasionally.
3. Beat in eggs and molasses. Beat in the flour mixture,
using a wooden spoon.
4. Shape dough into 2-inch balls using 1/4 cup measure
5. Roll balls in the 3/4 cup coarse or granulated sugar.
Place about 2-1/2 inches apart on an ungreased cookie
6. Bake in a 350°F/180˚C oven for 12 to 14 minutes or
until cookies are light brown and puffed.
7. Cool on cookie sheet for 2 minutes. Transfer cookies
to a wire rack to cool. Store in a tightly covered con-
tainer at room temperature for up to 3 days or in the
freezer for up to 3 months.
• 1 can sweetened condensed milk
• 1 tbsp chocolate extract (you can substitute chocolate
• 1/2 tsp coconut essence
• 3/4 tsp vanilla essence
• 1 cup Jameson Irish Whiskey
1. Mix milk and eggs using a whisk or an immersion
2. Add extracts and vanilla. Mix well.
3. Add whiskey, mix well.
4. Refrigerate. Will keep up to a week in the refrigerator.
• 2 litres 7-UP or Sprite
• 1 bottle magnum champagne
• 1 quart lime sherbet
• Fruit slices such as oranges, pineapple, kiwi, strawber-
1. Soften the lime sherbet. It should be almost soupy,
but not quite.
2. Place one half of the quart in a large punch bowl.
3. Pour the champagne and the 7-UP at the same time,
over the sherbet until the bowl is full. Stir until mixed,
but not vigorously.
4. Add some of the fruit slices for colour.
Notes: You can make it non-alcoholic by using ginger ale
and 7-UP (or Sprite).
Variation: 2 litres 7-UP (or Sprite), 1 quart of a good fruity
white wine and 1 1/2 cups pineapple sherbet. Proceed as
Giant Ginger Cookies
SEASONS GREETINGS to all and sundry! I
know it's only a few days to Christmas and I am
sure that your menu is already worked out.
Your Christmas fruitcakes are soaked with rum,
your turkey is thawing in preparation for the
oven and the pastelles are done. Christmas is
So what is there left to do?
Get creative for your guests with these recipes
for a couple of sweet snacks and unusual
drinks. Easy to make, each has its own charm
that will add to the spirit of the Holiday Season.
Have fun making them, and enjoy!
| SEASONAL RECIPES |
Gas Mark Fahrenheit Celsius Description
110 very cool/very slow
170 very moderate
200 moderately hot
240 very hot
Conversion by Volume
1 teaspoon = 5 millilitres (ml)
1 tablespoon = 15 ml
2 tablespoons = 1 US fluid ounce = 30 ml
1 US quart = 4 cups = .941 litres
1 litre = 34 ounces, 1.06 quarts, 4.23 cups (or 4 cups plus 3 1/2 tablespoons)
1 millilitre = .001 or 1/1000 litres
Conversions by Mass or Weight
1 ounce = 1/16 pound = 28.47 grams
1 pound = 454 grams
1 gram = .032 ounces
1 kilogram = 2.2 pounds
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