Difference between revisions of "Bajan Sweet Bread"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "Category:Barbadian Recipes" to "Category:Cuisine of Antigua and Barbuda") |
||
| Line 26: | Line 26: | ||
[[Category:Almond Recipes]] | [[Category:Almond Recipes]] | ||
[[Category:Barbadian Appetizers]] | [[Category:Barbadian Appetizers]] | ||
| − | [[Category: | + | [[Category:Cuisine of Antigua and Barbuda]] |
[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
[[Category:Evaporated milk Recipes]] | [[Category:Evaporated milk Recipes]] | ||
[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
Revision as of 07:37, 6 April 2012
Description
Ingredients
- 2½ cups grated coconut
- ½ cup melted butter or margarine
- 4 cups flour
- 1 tbsp shortening
- 1 tbsp baking powder
- 1 tsp salt
- ¾ cup Sugar
- 1 cup raisins
- 1 egg - beaten
- 1¼ cup evaporated milk
- 1 tsp almond essence
Directions
- Grease loaf pans with shortening and pre-heat oven to 350 degrees Farenheit.
- Mix flour, baking powder,salt,coconut, Sugar and the raisins together in a bowl. Add egg, evaporated milk, margarine and almond essence and mix together well until you have a firm dough.
- Divide dough in half and fill loaf pans.
- Mix 2 tablespoons of Sugar and 1 tablespoon of hot water and brush mixture over the loaves.
- Bake in center of oven for about 1 hour or until skewer inserted into center comes out clean.
- Let cool in the pans before removing and serving.