St Lucia Hot Bakes Food

FRY BAKES(CARIBBEAN-SAINT LUCIA)

Steps:

• Add all ingredients to the bowl of a stand mixer fitted with dough attachment, OR you can do this by hand.
• Mix until a soft dough forms.
• If you can stand to wait thirty minutes to an hour, let the dough rest and rise. If you can't wait, these bake up great even if you cook them right away. But they do become rather lovely little plump pillows once they do puff up.
• Right before cooking, pat them down into relatively thin discs (about 1/4 inch thick).
• Fry in a 1/4 inch of oil on both sides until puffy, browned, and cooked through. Try your heat set to medium and this should be about perfect. You might need to play around with your temperature to get it to cook through on the inside before the outside gets too dark.
• Note:.
• You could eat them straightforward, or with a lot of icing sugar or you can put raisins, dried currants, little pieces of apple, etc. in the dough before frying for a nice variation.

MAMA'S FRY BAKES ( ST. VINCENT AND THE GRENADINES)

Steps:

• If not using yeast, omit step 6. The dough can be rolled out and fried immediately.
• Mix together the flour, salt, baking powder and yeast.
• Rub in the shortening.
• Add sufficient water to the flour mixture to make a smooth dough.
• Knead dough lightly until smooth.
• Cover with a damp cloth and leave dough to relax for ½ hr).
• After dough has rested for ½ hour, divide and shape into 12 balls.
• Roll each ball of dough on a lightly floured surface, to 1/4 " thick and 3 1/2" round.
• Fry in hot oil until brown on both sides.
• Put on paper towels to absorb excess oil.
• These freeze well and can be reheated in the microwave.

ST LUCIA HOT BAKES

Steps:

• In a large bowl, combine flour, sugar, baking powder, butter and salt.
• Stir in milk and enough water to make a soft dough that is almost sticky to the touch; if it does become to sticky, you can knead it with a little flour to make it easier to handle.
• Once the dough is mixed, cover it and let it rest for at least half an hour.
• Meanwhile, heat a skillet over medium heat; add oil and heat that.
• Divide the dough into small balls, then flatten them to about 1/2-inch thick.
• Place dough in hot oil and cook until golden brown; turn over and cook the other side until medium brown.
• Repeat with remaining dough.

ST. LUCIA BREADFRUIT PIE

Steps:

• Cut breadfruit in sections and boil in salted water until nearly tender but not mushy.
• Preheat oven to 350°F
• Combine Cheddar Cheese soup and milk. Grease baking dish.
• Slice breadfruit and onion thinly.
• Put layers of breadfruit and onion alternately in greased baking dish.
• Pour cheese sauce over breadfruit and onion.
• Dot with butter.
• Mix breadcrumbs and grated
• cheese together and sprinkle over the top. Bake for approximately 45 minutes.
• Serve hot.

PLANTAIN CASSEROLE (ST. LUCIA -- CARIBBEAN)

Steps:

• Preheat oven to 350 degrees F.
• In a large pot, bring several quarts of water to a boil, then drop the peeled plantains into the boiling water, reduce heat at least to medium-low & cook for about 15 minutes, or until quite tender.
• Drain the plantains, then first chop them up & put them in a large bowl before mashing them somewhat.
• In a medium bowl, whisk together the egg, milk & peanut butter, then add the onion & celery. Season to taste with a bit of salt.
• Add this mixture to the plantains, stirring to mix thoroughly.
• Pour the plantain mixture into a medium-size casserole dish, then sprinkle the top with the breadcrumbs.
• Bake for about 35-45 minutes or until golden brown.