Tuna Cakes

Tuna Cakes

4 cans tuna

1/2 chopped onion

1/2 chopped red pepper

2 stalks chopped celery

3 eggs

1/2 cup parmesan cheese

1/2 cup bread crumbs

1 tbsp lemon juice

Salt

Pepper

Combine all ingredients and fry on either side

Hamburger Helper

Hamburger Helper

1 - 2 lbs beef

1 Tbsp Dijon mustard

1 Tbsp Ketchup

1 Tbsp Hot sauce

Garlic powder

Parsley

Roasted red pepper

Salt

Pepper

~ Cook Beef, drain fat and then add all spices

3 1/2 Cups Broth

2 Cups pasta

~ Combine above and cook till pasta is done 

1 Cup Sour cream or plain yogurt

~ Take off the heat and add the above

2 Cups grated cheese

~ add the above and stir till melted

Trinidad Black Cake (Christmas Cake)

Trinidad Black Cake (Christmas Cake)

Soak different fruit (i.e. prunes, raisins, currants, sultanas, mixed peel, cherries etc.) in rum.  It can soak all year before it's ready for use.  This is what I love to do that way you put all your left over dried fruit in the container throughout the year. 

Below is a picture of some dried fruit such as Raisins, Dates, Figs, mixed glazed fruit that I have started to soak.

This fruit soaked in alcohol for over 4 years.

Ingredients:

2 Cups butter

2 Cups Sugar

1/4 Cup brown sugar

10 large eggs

2 Tsp grated lime peel

2 Tsp vanilla extract

4 Cups flour

4 Tsp baking powder

2 Tsp ground cinnamon

1/4 cup browning or more

1 Cup mixture of rum, cherry brandy and sherry

Steps:

Line three 8" round cake pans with double layers of wax paper

Cream butter and sugar until light and fluffy

Beat in eggs one at a time; add lime peel and vanilla

Combine flour, baking powder and cinnamon; fold into creamed mixture gradually

Add PUREED soaked fruit with liquor and enough browning to give desired colour; stir well

Put in lined backing pans 3/4 full and bake in preheated oven at 250 F for first hour; reduce heat to 200 - 225 F for remaining 1 1/2 hours or until tester comes out clean

Prick hot cake and soak with a mixture of rum, cherry brandy and sherry.  Cover and set aside.

As alcohol soaks in pour more an continue to do so for 12 hours

Cinnamon Rolls

Cinnamon Rolls:

3/4 Cup Warm Milk

2 Tbsp Fresh Yeast 

1/4 Cup Sugar

~ Mix above and let sit for 10 minutes

1/4 cup melted butter

1 egg and 1 egg yolk room temp.

3 Cups flour

3/4 tsp salt

~ Mix above to milk/yeast 

Knead for 10 minutes

Transfer dough to an oiled bowl and let rise for 1 1/2 hours

Transfer dough to a well floured surface and roll out into a rectangle

1/2 Cup butter - Spread on dough

Mix the below and then spread and rub onto buttered surface

2/3 cup brown sugar

1 1/2 Tbsp cinnamon 

• For the cream cheese frosting:
• 4 oz cream cheese, softened
• 3 tablespoons unsalted butter, softened
• ¾ cup powdered sugar
• ½ teaspoon vanilla extract

Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. 

Cut into 1 inch sections with a serrated knife or floss. You should get 9 large pieces.

Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.

Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting. Makes 9 cinnamon rolls.