• preparation

Season the shrimp with salt and pepper, dredge them in flour, dip them in egg and coat them with a mixture of the breadcrumbs and shredded coconut.
Heat the oil in a large pan over medium-high heat and cook the shrimp until golden brown, about 2-3 minutes, before setting aside on paper towels to drain.

• preparation

Soak the salted cod fish in cold water for 12 hours.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.

In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.

• preparation

In a medium bowl, whisk together the flour, sugar, baking powder and salt.
In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.

• preparation

Preheat oven to 425 degrees F.
Butter two 9-inch by 5-inch by 3-inch inch loaf pans. In a medium bowl, combine flour, baking powder, salt, and sugar. Add cornmeal and blend well. In a separate bowl, combine and beat milk, egg, and butter. Pour the wet ingredients over dry mixture. Stir to blend. Pour batter into pans. Bake for about 50 minutes. Cool corn bread on rack for 10 minutes. Turn out onto rack to cool completely. Refrigerate wrapped for 2 days, or freeze for 2 weeks.

• preparation

Preheat oven to 325 degrees F.
Streusel
In a small mixing bowl, use a fork to mix together brown sugar, cinnamon, and salt.
Add the chopped pecans and melted butter. Continue mixing with the fork until the sugar and pecans are fully mixed and evenly moistened by the butter. Reserve; this is your streusel topping.
Muffins batter
In a medium bowl, sift together the flour, baking powder, and salt.
Cut the butter into cubes and place them in a mixing bowl. Use an electric mixer on low speed, then medium, to cream the butter for a minute till it becomes light and airy.
Slowly add sugar to the bowl and beat for 2-3 minutes more, increasing the speed gradually and scraping the sides of the bowl with a spatula periodically, until the color becomes lighter and the sugar is fully integrated into the butter.
Beat in the eggs, then the sour cream, then the almond or vanilla extract.
Fold the dry ingredients into the wet and stir till evenly moistened. Do not over-mix.
Line a cupcake tin with paper liners or spray with nonstick cooking spray. Fill each tin halfway with batter. I've found the easiest way to do this is with a small ice cream scoop-- use one small (not heaping) scoop per tin.
Sprinkle 1 1/2 tsp of streusel onto the top of the batter in each tin.
Fill the tins the rest of the way with batter, all the way to the top of the tin (another small ice cream scoop of batter in each tin).
Sprinkle 1-2 tsp of streusel on the top of each cupcake.
Bake the cupcakes for 30-35 minutes till they test clean with a toothpick or skewer. Remove from oven and allow to cool completely before frosting.
Glazing:
When ready to frost, make your vanilla glaze. In a small mixing bowl, sift the powdered sugar.
Add the rest of the glaze ingredients. Use a whisk to mix the ingredients till a creamy frosting forms. You want the consistency of thick honey; if you need a little more moisture, add milk a few drops at a time. Just a drop can take it from a thick honey to a runny texture, so add with care.
Line a glass with a plastic bag, wrapping the edge of the bag around the outer rim of the glass. This will help you fill it with frosting. Use a spatula to scoop the frosting into the bag.
Place cupcakes on top of a piece of parchment paper or paper towels to catch drips.
Work the frosting into the corner of the bag and snip off a small corner with scissors. Gently squeeze and drizzle the frosting in a zig-zag pattern across the top of the cupcakes.
Let the frosting dry for at least 30 minutes to set (it may take longer depending on the weather).

• preparation

INSTANT PANCAKE MIX
Sift all ingredients together and store in an airtight container in the pantry for up to 3 months. Shake well before each use.
PANCAKES
Heat an electric griddle to 350 degrees F or set a heavy skillet or griddle over medium heat.
Heat the oven to the lowest possible temperate (not more than 200 degrees F).
Place the pancake mix in a large mixing bowl.
Whisk the egg whites and the buttermilk in a second bowl.
Whisk the egg yolks into the cooled melted butter.
Whisk the butter mixture completely into the buttermilk mixture.
Combine the wet team onto the dry instant pancake mix and quickly bring together with a large whisk. Do not over mix.
Ladle 1 ounce (by volume) of batter onto the griddle. Spread the batter out to a disk about 4 inches in diameter. Cook for 3 minutes, or until bubbles around the upside edge set. If you wish to integrate the fruit into the pancake itself, add it after the batter has been on the griddle for about 30 seconds.
Carefully flip with a wide spatula and cook for another 2 to 3 minutes, until golden brown on the bottom.
Serve immediately or keep warm in the oven by placing cakes on a half sheet pan and covering them with a tea towel for up to 20 minutes.

• preparation

GUACAMOLE:

Peel avocados, cut in halves, remove stones, and mash the avocados.
Add remaining ingredients, and mix.

BLUE CHEESE DIP:

In bowl, combine all the ingredients well. Serve chilled.

SALSA:

In bowl, combine all the ingredients well. Garnish with parsley or cilantro.

• preparation

Night before:
Sift flour, baking powder and salt. Beat butter, sugar and vanilla at high speed until light and fluffy, scraping the sides occasionally. Beat for 4 minutes. On low speed beat in flour mixture in fourths, alternating with milk in thirds (begin and end with flour). Beat until smooth. Gently fold in blueberries just to combine. Fill each muffin cup 2/3 full.
Refrigerate overnight.
Next day:
Bake in a preheated oven at 350 degrees for 25 minutes. Remove to wire rack. Let cool or serve warm.

• preparation

Preheat oven to 350 degrees.
Place oil, onion, chopped garlic, cumin cayenne pepper in a dutch.
Cook over low heat while stirring for 5 minutes. Add the remaining ingredients. Simmer for 10 minutes. Remove from heat. Set aside.
Line a roasting pan with foil. Season pork loin with salt and pepper. Place in the roasting pan.
Spoon 1 cup of the barbecue sauce over pork. Place in oven.
Baste with additional sauce every 20 minutes until roast is done and all sauce is used, about 1 1/2 hours or until the center of roast has reached a temperature of 155 degrees.
Let roast rest 15 to 20 minutes, loosely covered with aluminum foil. Place pan juices in a bowl and set aside for 5 minutes.
Skim off any fat that rises on top.
Stir in any natural juices that are released from pork roast. Heat sauce and serve alongside pork.
Remove any fat. Slice the roast. Serve with the sauce.

• preparation

Tenderize the conch to 1/8-inch thickness, using a meat mallet.
Place the conch in a pot of water. The water should just cover the conch. Boil for 20-30 minutes.
In a large pot, add the oil and allow to heat up for a minute.
Add the flour and stir to make a roux. Let the roux simmer for about 5 minutes. Don't let the roux burn!
Add the tomatoes, onions, thyme, pepper sauce/red pepper flakes, salt and pepper. Stir and let simmer for a minute or two.
Add the potatoes, tomato paste. Stir and let simmer for about 15 minutes.
Meanwhile, take the conch out of the water and cut it into small chunks.
Add the water, conch and the juice of 1 lime to the large pot.
Cover the pot and simmer until the potatoes are done, about 30 minutes.
Taste and add more salt and pepper if necessary.

• preparation

Preheat oven at 325 degrees. Process cheese with the flour. Add butter and spices and process until dough forms a ball. Scrape the side of bowl, and process for a few more seconds to blend.
Roll the dough into 2-inch thick cylinder. Wrap in wax paper. Chill. Slice into 1/4 -inch slices. Place on sheet pan lined with wax paper.
Bake for about 20 minutes, or until wafers are crisp. Cool on rack.

Note: I also roll cylinder in ground almond.

• preparation

Preheat oven to 350 degrees.
Beat eggs, add sugar, honey, oil and carrots. Mix well. Add dry ingredients along with buttermilk.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Transfer muffins on a rack to cool.

• preparation

Preheat oven to 275 degrees; set a rack on a baking sheet and place in oven. Preheat waffle iron according to manufacturers instructions.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl whisk together buttermilk, butter, and eggs. Add flour mixture to buttermilk mixture and stir just until batter is combined; fold blueberries into batter.
Lightly coat waffle iron with cooking spray. Pour 1 cup batter (this may vary depending on size of waffle iron) in the center of iron, spreading evenly with a spatula. Close iron; cook until waffles are golden brown and crisp, 7 to 8 minutes.
Remove from iron and transfer to rack in oven; repeat with remaining batter. Serve with blueberries, creme fraiche, and a sprinkle of confectioners' sugar.

• preparation

INSTANT PANCAKE MIX
Sift all ingredients together and store in an airtight container in the pantry for up to 3 months. Shake well before each use.
PANCAKES
Heat an electric griddle to 350 degrees F or set a heavy skillet or griddle over medium heat.
Heat the oven to the lowest possible temperate (not more than 200 degrees F).
Place the pancake mix in a large mixing bowl.
Whisk the egg whites and the buttermilk in a second bowl.
Whisk the egg yolks into the cooled melted butter.
Whisk the butter mixture completely into the buttermilk mixture.
Combine the wet team onto the dry instant pancake mix and quickly bring together with a large whisk. Do not over mix.
Ladle 1 ounce (by volume) of batter onto the griddle. Spread the batter out to a disk about 4 inches in diameter. Cook for 3 minutes, or until bubbles around the upside edge set. If you wish to integrate the fruit into the pancake itself, add it after the batter has been on the griddle for about 30 seconds.
Carefully flip with a wide spatula and cook for another 2 to 3 minutes, until golden brown on the bottom.
Serve immediately or keep warm in the oven by placing cakes on a half sheet pan and covering them with a tea towel for up to 20 minutes.

• preparation

In large skillet, simmer asparagus in salted boiling water for 6 minutes or just until tender.
Drain on towels; transfer to platter.
Whisk oil, lime rind and juice, honey, salt and pepper; stir in mint and chives.
Drizzle over asparagus; garnish with red pepper.

From Canada Living Test Kitchen

• preparation

Preheat oven to 350 degrees.
Lightly oil a baking sheet or line with parchment paper. Combine juice and zest of orange with the soy or rice milk to make 1 cup. Add oil and whisk together with a fork. Set aside.
Blend flours and baking soda together, stirring to make sure there are no small lumps of soda.
Mix in sugar, fresh and dried cranberries, and walnuts, if desired. Add liquid ingredients to dry ingredients, stirring until a stiff dough is formed.
Turn dough out onto a lightly floured board and knead a few turns. Shape into a round loaf and place on the prepared baking sheet. With a sharp knife cut an X across the top about ½-inch deep (to allow for dough expansion when baking).
Bake 40 to 45 minutes, or until a toothpick comes out clean and the top is browned. Remove to cooling rack. Cool 10 to 15 minutes before slicing.

• preparation

Preheat oven to 400 degrees.
Mix together the bran cereal, oil and raisins. Pour on the boiling water and let stand while preparing remaining ingredients.
Combine the flour, sugar, soda and salt. Lightly beat the eggs and mix with the buttermilk.
Add to cereal mixture and mix well. Add flour mixture and mix only until combined.
Pour batter in greased muffin tins.
Let stand at least 15 minutes before baking. Do not stir. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from cups while hot.
* You can replace the 2 cups buttermilk with 2 teaspoons vinegar or lemon juice and milk.

• preparation

GUACAMOLE:

Peel avocados, cut in halves, remove stones, and mash the avocados.
Add remaining ingredients, and mix.

BLUE CHEESE DIP:

In bowl, combine all the ingredients well. Serve chilled.

SALSA:

In bowl, combine all the ingredients well. Garnish with parsley or cilantro.

• preparation

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat.
3. Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasted. Set aside to cool but keep the oven on.
4. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.
5. In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely.
6.Arrange the cauliflower in a baking dish. Sprinkle with pistachios and raisins and top with the cheese.
7. Bake until the cheese melts, 7 to 10 minutes.
8. Top with chopped parsley and serve immediately.

• preparation

Line a microwave-safe bowl with a paper towel and set the box grater in the bowl.
Working quickly, so the potatoes do not have a chance to oxidize, grate the potatoes into the bowl.
Give them a gentle press into the paper towel, then remove the paper towel. Add the salt and baking powder and mix with hands. Microwave the potatoes for 90 seconds. Add the garlic and pepper and mix again.
Melt the butter with the oil in a 12-inch cast iron or other nonstick skillet over medium heat. Divide the potato mixture into four equal portions and press each between hands to form an oblong ½-inch-thick patty. Lay the potato patties in the hot fat and cook without moving for 3 minutes. Flip and cook an additional 3 minutes. If pan looks dry, add a little more oil.
Flip and rotate the patties so they color evenly and cook for another 4-5 minutes. Remove to a paper-towel-lined plate and sprinkle with a pinch of salt. Serve with ketchup.

• preparation

Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

• preparation

Preheat oven to 325 degrees.
In a large mixing bowl, blend flour, 1 cup sugar, baking powder and salt. Add oil, egg yolks, water, orange juice, rind, and vanilla. Mix until smooth.
Beat egg whites with cream of tartar. Gradually add sugar, and beat to form soft peaks. Fold egg whites into batter.
Pour into a 10-inch ungreased tube pan. Bake for about 1 hour. Test with a cake tester. Invert until cold. Loosen cake with knife. Unmold. Cover with orange fluff icing.

ORANGE FLUFF ICING

Place all ingredients in a mixing bowl.
Beat with a whisk over adouble boiler until peaks start to form.
Remove from heat, beat for 2 to 3 more minutes or icing is at a spreadable consistency.
Cover chiffon cake.

• preparation

In a saucepan combine wine, orange juice and honey. Split the vanilla bean in half, lengthwise, and scrape the seeds into the pan using the tip of the knife. Add the pod and bring to the boil. Reduce heat and simmer, uncovered, until the liquid is reduced to about one cup (about 15 minutes). Remove from the heat and add the raisins. Set aside to cool then remove vanilla pod. Cut off the orange peel with a knife. Separate the segments free from all membranes. Repeat with remaining citrus, removing seeds. Add all fruit to the cooled liquid. Spoon into glasses.

• preparation

Mix together the crushed cookies, lemon rind and melted butter. Firmly press on the bottom of a 9 inch spring form pan.
Peel the grapefruits and cut the segments into small pieces. Drain juice and reserve for filling.
Separate 2 eggs and combine the egg yolks, the remaining whole egg, sugar, salt and 1 tablespoon of the juice in the top of a double boiler. Place over simmering water and cook, stirring constantly, until the mixture thickens. Remove from heat.
Soak the gelatin in the water for 5 minutes. Stir into the warm custard until dissolved.
Beat cream cheese with remaining grapefruit juice, lemon juice and rinds (zest) until smooth. Beat into the custard. Fold in the grapefruit pieces. Lightly whip the cream.
Beat the egg whites in an electric mixer until they form soft peaks. Fold the cream and egg whites into the cheese mixture.
Pour into the prepared spring form pan and chill for several hours or overnight.

• preparation

Sauce:
Combine Cranberries, sugar, water and kirsch in heavy medium saucepan.
Bring to boil, stirring until sugar dissolves.
Reduce heat and cook until most berries burst, about 10 minutes.
Cool slightly. Transfer to processor and purée.
Strudel:
Combine raisins and kirsch in small bowl. Let stand 1 hour.
Preheat oven to 375 degrees.
Combine apples, 1/2 cup crumbs, sugar and raisin mixture in bowl.
Brush large baking sheet with some of melted butter.
Place 1 phyllo sheet on work surface with 1 long side parallel to edge of work surface.
Sprinkle 1 teaspoon of cookie crumbs over.
Top with second phyllo.
Brush with butter, sprinkle with 1 teaspoon of crumbs.
Repeat with remaining phyllo sheets, melted butter and gingersnap crumbs.
Spoon apple mixture in 3-inch wide log along 1 long side of phyllo,
leaving 2-inch border at long and short edges.
Fold bottom long side over filling, then fold in short sides and roll up jelly roll style.
Transfer strudel to baking sheet, seam side down. Brush top with butter.
Bake strudel 15 minutes. Brush with remaining butter.
Bake until golden, about 30 minutes more.
Cool on baking sheet. Lightly sift powdered sugar over.
Cut into portions. Arrange on serving plates.
Spoon sauce around strudel.

• preparation

For Crumb crust recipe:
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 9-inch (24-centimeter) springform pan. Fill right away or chill up to 2 hours.

Preheat oven to 350°F.
Beat together cream cheese, sugar, and flour with an electric mixer until smooth and add whole eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Transfer 2 1/2 cups filling to another bowl and beat yolks, spices, and pumpkin into remaining filling until smooth.
Put springform pan with crust in a shallow baking pan. Pour half of pumpkin filling into crust, then half of plain. Repeat procedure with remaining fillings (springform pan will be completely full), drizzling the plain so that some of pumpkin filling is still visible. Gently swirl a small spoon once through batters in a figure-eight pattern without touching crust. Bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and bake 30 minutes (do not open oven). Dome a piece of lightly oiled foil over cake and continue baking until mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

• preparation

To prepare compote:
Mix 2 tablespoons sugar with 2 teaspoons cornstarch in a small saucepan. Add pomegranate juice, lemon juice and 3/4 cup pomegranate seeds (save 1/4 cup for garnish) ; stir to combine. Bring to a boil over medium-high heat and cook, stirring, until syrupy, about 5 minutes. Transfer to a small bowl. Refrigerate while you prepare the pudding.

To prepare pudding:
Combine milk in a medium heavy saucepan. Scrape in seeds from vanilla bean (or add vanilla extract). Bring to a simmer over medium heat. Remove from the heat, cover and let steep for 5 minutes.
Meanwhile, whisk egg, egg yolk, 1/3 cup sugar and 1 1/2 tablespoons cornstarch in a medium bowl. Reheat the milk mixture just until steaming. Carefully whisk one-third of the steaming milk into the egg mixture. Pour the egg-milk mixture back into the pan. Cook over medium heat, whisking constantly, until very thick, 2 to 3 minutes. Remove from the heat and whisk in butter.

To prepare parfaits: Divide the pomegranate compote among six 6-ounce (1 cup) parfait glasses, ramekins or other small dessert cups). Spoon the pudding mixture over the compote. Cover and refrigerate until the pudding is well chilled, at least 3 hours.
To serve, garnish each parfait with pomegranate seeds and a mint sprig, if desired.

• preparation

In a large bowl, mix Nutella and cream cheese together until well blended and smooth. Add vanilla extract. Fold in whipped topping until no white streaks are left. Pour into Oreo Pie crust. Refrigerate or freeze at least 2 hours to overnight.
Remove cheesecake from the fridge, slice and serve immediately. If removing from the freezer, allow the cheesecake to sit at room temperature for 5 minutes before slicing & serving.
Optional: Shave chocolate with veggie peeler on top of pie for garnish.

• preparation

Remove the inside of angel cake leaving one inch thick sides and bottom to form a trench. Fill with ice cream. Freeze until ready to use.
For meringue: In an electric beater, whisk egg whites with cream of tartar until meringue is firm. Add sugar and vanilla.
Beat for 2 more minutes. Cover cake entirely with meringue using a pastry bag fitted with a decorative tube. Bake at 450 degrees for 1 to 2 minutes to brown. Decorate with whole berries and serve.