Quick Demerara Icing
Ingredients-
1 1/2 c. Demerara sugar
1/3 c. water
1/2 tsp. vanilla
1/2 tsp. cream of tartar
2 egg whites, unbeaten
Preparation-
Combine demerara, cream of tartar, water and egg whites in top of double boiler. Stir mixture until well mixed. Put over hot water and beat with beater or electric mixer until frosting holds peaks (about 7 minutes). Add vanilla when finished and mix well. Ice cake or cookies as indicated.
Quick Demerara Icing
Ingredients-
1 1/2 c. Demerara sugar
1/3 c. water
1/2 tsp. vanilla
1/2 tsp. cream of tartar
2 egg whites, unbeaten
Preparation-
Combine demerara, cream of tartar, water and egg whites in top of double boiler. Stir mixture until well mixed. Put over hot water and beat with beater or electric mixer until frosting holds peaks (about 7 minutes). Add vanilla when finished and mix well. Ice cake or cookies as indicated.
Corn Soya Bars
Ingredients-
1 cup (250 ml) Demerara sugar
1 cup (250 ml) vegetable oil
1 whole egg
1 egg white
1 teaspoon (5 ml) vanilla extract
1 1/2 cups (375 ml) cornflakes, crushed
1 1/2 cups (375 ml) rolled oats
1/2 cup (125 ml) sesame seeds
1/4 cup (60 ml) soya flour
1 tablespoon (15 ml) cinnamon
1 teaspoon (5 ml) allspice
1 teaspoon (5 ml) nutmeg
1 cup (250 ml) of raisins
1/2 cup (125 ml) chopped dried figs
1 cup (250ml) shredded coconut
1 cup (250 ml) chopped nuts
Preparation-
Preheat oven to 350?F (180?C). Grease a 9" x 13" pan. In a large bowl, beat together Demerara sugar, vegetable oil, whole egg, egg white, and vanilla extract.
Add corn flakes, rolled oats, sesame seeds, soya flour, cinnamon, allspice and nutmeg. Stir in raisins, figs (or chocolate chips), coconut and chopped nuts.
Spread mixture evenly over pan and press down lightly. Bake for 20-25 minutes, or until crisp around the edges.
Allow to cool completely before cutting into bars.
Chocolate Chip Cookies
Ingredients-
2 cup Baker?s Special Sugar
2 cup Demerara sugar
2 cup butter
4 eggs
2 tsp. vanilla
4 cup flour
5 cup oatmeal, blended until powder
1 tsp. salt
2 tsp. baking powder (a pinch more for softer cookies)
24 oz. chocolate chips
1 (8 oz.) chocolate bar, grated
3 cup nuts
Preparation-
Cream together sugars and butter. Add eggs and vanilla. In separate bowl, combine flour, oatmeal, salt, and baking powder. Mix all ingredients. Add chocolate chips, chocolate bar, and nuts. Place golf ball size cookies 2 inches apart on ungreased cookie sheet. Bake at 350 degrees for 9 to 12 minutes.
Approximately 112 cookies.
Brownies
Ingredients-
1-1/4 cups Dhampure sulphurless sugar
3/4 cups pecans
1/2 cups Demerara sugar
1/2 cups flour
4 egg whites
1/3 cups water
1/4 cups butter
1/4 cups cocoa
1/4 teaspoon salt
1/4 teaspoon baking soda
Preparation-
1. Mix all ingredients, except egg whites, pecans, and flour, for 5 minutes at low speed.
2. Add egg whites. Mix 2 minutes until smooth.
3. Add pecans and flour. Mix 3-4 minutes at low speed.
4. Pour into paper-lined 9" x 13" x 2" greased pan.
5. Bake at 350? F for 35-40 minutes.
Corn Soya Bars
Ingredients-
1 cup (250 ml) Demerara sugar
1 cup (250 ml) vegetable oil
1 whole egg
1 egg white
1 teaspoon (5 ml) vanilla extract
1 1/2 cups (375 ml) cornflakes, crushed
1 1/2 cups (375 ml) rolled oats
1/2 cup (125 ml) sesame seeds
1/4 cup (60 ml) soya flour
1 tablespoon (15 ml) cinnamon
1 teaspoon (5 ml) allspice
1 teaspoon (5 ml) nutmeg
1 cup (250 ml) of raisins
1/2 cup (125 ml) chopped dried figs
1 cup (250ml) shredded coconut
1 cup (250 ml) chopped nuts
Preparation-
Preheat oven to 350?F (180?C). Grease a 9" x 13" pan. In a large bowl, beat together Demerara sugar, vegetable oil, whole egg, egg white, and vanilla extract.
Add corn flakes, rolled oats, sesame seeds, soya flour, cinnamon, allspice and nutmeg. Stir in raisins, figs (or chocolate chips), coconut and chopped nuts.
Spread mixture evenly over pan and press down lightly. Bake for 20-25 minutes, or until crisp around the edges.
Allow to cool completely before cutting into bars.
Sweet Potatoes
Ingredients-
12 cups (3 litres) water
1 1/4 teaspoons (6 ml) salt
4 medium sweet potatoes, peeled
and cut crosswise into 3/4-inch slices
4 tablespoons (1/2 stick) butter, melted
1/2 teaspoon (2.5 ml) ground cinnamon
1/8 teaspoon (0.5 ml) grated nutmeg
2 tablespoons (30 ml) Demerara
1/8 teaspoon (0.5 ml) freshly ground
black pepper
1/2 cup (125 ml) pecan pieces
1/4 cup (60 ml) Golden Syrup
3 tablespoons (45 ml) Castor sugar (used as topping)
1 cup (250 ml) miniature marshmallows (optional)
Preparation-
Preheat the oven to 450?F (230?C). Bring the water, seasoned with 1 teaspoon (5 ml) of the salt, to a boil in a large saucepan. Add the potatoes. Boil for 7 to 8 minutes, or until fork tender.
Remove the potatoes with a slotted spoon and transfer to a mixing bowl. Add the butter, the remaining 1/4 teaspoon (1 ml) salt, the cinnamon, nutmeg, demerara, pepper, pecans and syrup and mash.
Pour into a casserole. Sprinkle the top with the Plantation Raw sugar and the marshmallows. Bake for about 20 minutes, or until the marshmallows melt and turn light brown. Serve hot.
Makes 6 servings.
Barbeque Chicken with Demerara marinade
Ingredients-
Marinade
1/3 cup (80 ml) fresh orange juice
1/4 cup (60 ml) fresh lemon juice
1/4 cup (60 ml) extra virgin olive oil
1/4 cup (60 ml) Demerara sugar
1/4 cup (60 ml) frozen lemon juice concentrate, thawed
3 tablespoons (45 ml) fresh lime juice
3 tablespoons (45 ml) chopped fresh mint leaves
2 teaspoons (10 ml) grated orange peel
2 teaspoons (10 ml) grated lemon peel
1 teaspoon (5 ml) grated lime peel
1/4 teaspoon (1 ml) ground cumin
1/4 teaspoon (1 ml) ground cinnamon
1/4 teaspoon (1 ml) salt
1/8 teaspoon (0.5 ml) ground pepper
Chicken
4 chicken breast halves with ribs
1/4 red onion, thinly sliced
Preparation-
Stir together marinade ingredients in large bowl until well mixed. Add the chicken and onion; stir to coat. Cover and refrigerate 4 hours or overnight.
Warm barbeque at medium heat. Remove chicken from marinade. Pour marinade into small saucepan and bring to boil; remove from heat. Grill chicken, basting frequently with marinade and turning occasionally, about 18 minutes. Chicken should be cooked thoroughly ? no pink juices flowing. Transfer to plates; serve with marinade.
Makes 4 servings.
Coffee Sodas
Ingredients-
1 pint coffee ice cream
2 tablespoons finely ground coffee
1/2 cup light rum
4 to 6 scoops vanilla ice cream
Instant coffee powder
6 tsp demerara sugar
Preparation-
Spoon coffee ice cream into blender container. Add rum and coffee that has been finely ground to a powdery texture. Blend on high speed until creamy smooth. Pour into tall glasses, adding a scoop of vanilla ice cream to each glass. Sprinkle lightly with demerara sugar. Serve with long-handled spoons and soda straws.
Makes 5 servings.