Blueberry Strusel Muffins

 

How to Make Roti (Guyanese Style)

Now I know why we call my Mother in Law "Asbestos Hands".

I once tried to make Roti.
We won't talk about the "Serbian Frisbee" incident.
I just may attempt to fail again in the near future, my friends...

Buttermilk Cornbread

I've tried many, many cornbread recipes...always looking for the recipe that would make moist cornbread, instead of the dense, heavy cornbread I'm used to.
This recipe is a successful tweak.
I've combined a few recipes, and this one is by far the best I've combined.
In my opinion...a little sweet, and moist...next time though, I'll double it for the 10 inch cast iron skillet to make it thicker.

You'll need:
2 eggs
1/4 cup sugar
1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cups yellow cornmeal
1/2 teaspoon salt
1 cup low fat buttermilk
1/4 cup of melted butter

Preheat older ovens to 400F, newer ovens to 375F.
(I've learned the hard way that ovens with ceramic tops are hotter than older versions, by about 25 to 50 degrees)


Whisk the egg and sugar together. In a separate bowl, mix all the dry ingredients.
Melt the butter and set aside to cool.


Add the dry ingredients, alternating with the buttermilk...whisking in between to mix everything evenly.


Mix in the melted butter at the end...



and pour into a greased skillet. Bake at 375F until sides come away from the skillet.
Turn the oven to broil at 375F to brown the top for about 3 minutes or so.

This cornbread is nice and moist, and sweet...but not too sweet.
I'm happy with this recipe now.

Cinnamon Pecan Raisin Loaf

This is a very nice sweet loaf.
It takes longer than I would like, and I notice that many people don't bother making their own dough anymore. You can buy frozen dough and just do the filling, but it wouldn't be the same.

You'll need:

Dough:
3/4 cup of milk
1/2 cup of butter
1/3 cup of sugar
1 tsp salt
1/4 warm water
2 packages of active dry yeast
2 eggs (beaten)
4 to 5 cups of flour

Filling:
1/2 cup brown sugar
1 tsp cinnamon
raisins & pecans
1/2 cup of melted butter


Scald the milk.
Pour over butter, sugar and salt in a large mixing bowl.
Let it cool to lukewarm.


Sprinkle yeast on 1/4 cup of warm water in another bowl.
Stir softened yeast into milk mixture.


Add the eggs. Stir in a little flour, beating until smooth.


Keep beating until smooth and elastic, adding only enough flour to keep dough from sticking.


Grease a mixing bowl. Put the dough in the bowl, turning once to grease the surface. Cover with a folded kitchen towel. Let rise in a warm, not hot place for about 50 minutes or until it almost doubles in size.


In the meantime, mix 1/2 cup of brown sugar with 1 tsp of cinnamon, put aside a bowl of pecans and raisins (your taste)


When the dough has risen, punch it down once.


Divide the dough up into 3 pieces and flour your surface. Roll it out as seen, brush with butter, spread some of the brown sugar mixture, raisins and pecans down the middle. Fold one side in and seal with the other side using sprinkles of water.


Transfer each piece carefully onto your greased pan.
When you've got all 3 pieces, start braiding your dough carefully.


Brush with butter.
Cover and let rise for another 30 minutes.
Preheat oven to 350F and bake for 30 to 40 minutes and looks nice and golden.