Author Archives: wilanao

Christmas Black Fruit Cake

black fruit cake final

A traditional element of Christmas for Belizeans both young and old is the availability of classic Black fruit cake and the ever popular concoction, rumpopo. For those that always wondered how to make this delicious Christmas pies, we’ve put together this step by step guide. We hope you make use of this recipe this Christmas! Spread the love…

WHAT YOU NEED:

1 lb butter

1 pint stout

1 qrt. Rum

2 lbs flour

1 tsp. allspice

1 lb brown sugar for stewing fruit

1 lb each of: raisins, prunes, currants, citron, dates, cherries, mixed and peel pecans

2 lbs brown sugar

½ pt. caramel coloring

8 eggs

1 tsp. baking powder

1 tsp. nutmeg

DIRECTIONS:

*Stew all fruit along with 1 lb brown sugar and rum, until liquid becomes a thick syrup. Completely cool overnight.

*In a large mixing bowl, cream butter with 2lbs brown sugar and add eggs one at a time. Add flour, baking powder and spices alternately with stout and coloring. Finally, fold the stewed fruit into the mixture.

*Line cake pans with brown paper. Fill pan to about ¾ full.

*Bake in very slow over at 275F for about 3 hours.

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Easy Corn Fritters recipe

corn final

With just 3 easy steps, you too can make these yummy corn fritters which are perfect for a snack anytime of the day. Learn how to make this quick and easy recipe that can be made with fresh or frozen corn kernels.

 WHAT YOU NEED:

1 cup canned sweet corn

1 tsp. baking powder

Vegetable oil for frying

Salt, black pepper and sugar to taste

2 eggs

1 ½ cup bread crumbs

DIRECTIONS:

Separate egg yolk. With seasoning and sugar, beat egg white until stiff. Fold in sweet corn and baking powder and enough breadcrumbs to form stiff mixture for dropping. Heat oil for deep-frying. Drop in mixture. Remove when golden brown with draining spoon.

DIPPING SAUCE: Hot Mama’s Sweet Pepper Sauce OR Hot sauce

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Bacon Spinach Salad

spinach salad

This salad can be classified as a “Side” and pairs well with your Thanksgiving feast. A very light but satisfying salad for all ages. Make this recipe under 5 minutes or less!

WHAT YOU NEED:

5 cup torn spinach

½ cup thinly sliced red onion wedged

4 sliced bacon crisply cooked and crumbled

2 hard-boiled eggs chopped

1 cup salad dressing on the side

Alternative dressing: ½ cup Hot Mama’s Pepper Jelly/Sweet Pepper Sauce

METHOD:

Wash vegetables and toss all ingredients, except dressing in a bowl. Serve salad with dressings on the side.

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Belizean Coconut Tart recipe

coconut tar final

The sweet Belizean treat is one that is hard to pass up. Utilizing grated coconuts as its main feature, this snack is favored by both young and old. Learn how to make this quick and easy recipe by following the steps below.

WHAT YOU NEED:

 PASTRY

2 1/3 cup all-purpose flour

1/2 tsp. salt

2/3 cup sugar

1 1/3 cup butter, softened

2 eggs, well beaten

FILLING

2 eggs

1 1/3 cup sugar

7 oz. pkg. flaked coconut or fresh grated coconut

DIRECTIONS:

*Sift flour with salt and 2/3 cup sugar.

*Cut in butter until mixture resembles coarse crumbs.

*Stir in beaten eggs and blend well. Knead dough slightly. Cover and refrigerate about 20 minutes. *Preheat oven to 375 degrees.

*For each tartlet, place 1 heaping tablespoon dough in ungreased muffin cup. Press and shape to form pastry shell.

FILLING: Beat eggs well. Add sugar and coconut. Mix until thoroughly blended. Fill pastry shells as directed.

*Spoon 1 tablespoon filling into each tartlet shell. Bake at 375 degrees for 22 to 24 minutes until filling is golden brown.

*Cool slightly before removing tartlets from pans.

This recipe would go good with the Sweet Pepper Sauce.  Drizzle over the tops for extra spiciness…..

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Creole Roast Chicken with stuffing

roast chicken

With Thanksgiving right around the corner, here is an alternative to the traditional Turkey Dinner! Simply substitute the turkey for this creole styled roasted chicken. Gather the family around the round table for a feast! 

Season one 4 pound chicken with;

2 tsp. salt

½ tsp. chili powder

1 tsp. black pepper

Rub over with red recado. Set to one side while preparing the stuffing.

STUFFING:

Step 1 – 1 cup breadcrumbs

                 2oz ground ham

                 1 tsp. black pepper

Place in bowl and mix well.

Step 2 – 3 tbsp. margarine

                 ¼ cup chopped onion

                 2 tbsp. chopped sweet pepper

Melt Margarine and sauté onion and sweet pepper. Add to bowl of ingredients in Step 1.

Step 3 – 1 tpsp. Worcestershire sauce

                 ¼ cup water of chicken drippings to moisten

Add to bowl of ingredients in Steps 1 and 2. Mix very well.

Stuff chicken and place breast side down in roasting pan. Baste with 3 tbsp margarine.

Roast at 350F for ½ to ¾ hour.

Turnover and baste with the following mixture:

½ cup water

2 tbsp. Worcestershire sauce

½ tsp. ground black pepper

2 tbsp. vinegar

½ tsp. salt

1 tsp. recado

Roast for approximately 1 hour more, or until chicken is cooked through the joints.

This recipe can produce servings for a medium-sized family.

For additional flavor and heat, add any of Hot Mama’s Belize pepper sauces to sass up this dish.

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Baked Snapper with Wine & Capers

SNAPPER IN WHITE WINE

Here is another seafood delight….baked red snapper with capers and white wine. This recipe pairs well with Hot Mama’s Belize pepper sauces. 

WHAT YOU NEED:

2 medium sized snappers, cleaning for cooking

½ cup dry white wine

¼ cup melted butter or margarine

½ tsp. black pepper

2 tbsp. capers

1 tsp. salt

1 tsp. tarragon

4 tsp. limejuice

DIRECTIONS:

*Brush inside of fish with part of melted butter.

*Sprinkle with limejuice, salt and pepper

*Place fish in shallow baking dish, brush with rest of butter and sprinkle with tarragon and capers.

*Pour wine around fish. Cover and bake for 15 minutes at 375F.

*Remove cover and bake 15 minutes longer or until fish is easily flaked with fork.

*This recipe yields 4 servings

OPTIONAL: Add several dashes of Hot Mama’s Belize Pepper sauces for that heat.

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Easy bake Carrot Cake

CARROT FINAL

INGREDIENTS:

Combine in the following order:

1 ¾ cup sugar

4 unbeaten eggs

2 tsp. baking powder

2 tsp. cinnamon

3 cup grated carrots

1 ¼ cup cooking oil

2 cup plain flour

2 tsp. baking soda

1 tsp. salt

DIRECTIONS:

*Beat ingredients for a few minutes until completely blended. Bake in greased cake pans in 350F oven

FILLING:

½ stick margarine

1 tsp. vanilla

8 oz cream cheese

1 box icing sugar

To Make: Add a little pineapple juice. Fold in 1 cup pecans. Spread between layers of cake. Spread 1 large can drained crushed pineapple on top of cake.

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