Recipes

Neiman-Marcus Popovers

• 3 1/2 cups of whole milk
• 4 cups of flour
• 1 1/2 tsp salt
• 1 tsp baking powder
• 6 grade A large eggs
• Popover tin>
• Non-stick spray
• 1 1/2 cups butter, softened
• 1 Cup of Strawberry preserves

Heat milk until it is warm to touch.
Sift flour, salt, and baking powder in a large mixing bowl.
Crack eggs into another large bowl and whisk with an electric mixer at medium speed for about 3 minutes--until eggs are foamy.
Turn the mixer down to low and add warm milk.
Gradually add flour mixture and beat batter for 2 minutes.
Cover the mixing bowl with a kitchen towel, so the batter can rest in the bowl at room temperature for an hour.
40 minutes in to the resting, pre-heat oven to 450°F.
Spray Popover tin with non-stick spray.
Fill Popover tins almost completely full with batter; place tin on a cookie sheet; transfer to the oven and bake for 15 minutes.
Do not open the oven door; just turn the oven down to 375°F, and continue baking for another 30 to 35 minutes longer--Popover tops should have risen well and be a dark, golden brown.
Remove from oven and place Popovers on cooling rack.
Serve warm with Strawberry butter.

Strawberry butter
Place butter in bowl and beat until smooth
Add all of the Strawberry preserves and beat until fluffy.
(Butter stores in an air-tight container for 2-3 days.)

2013 10th place Bread winner at Barbados Cook-off


Banana Nut Bread

• 1/2 cup of shortening
• 1 cup sugar
• 2 cups flour
• 1 tsp baking soda
• 3 mashed bananas
• 2 eggs, beaten
• 1/2 cup chopped nuts

Pre-heat oven to 350°F.
Blend first three ingredients.
Add baking soda.
Stir in bananas and eggs.
Fold in nuts.
Place in loaf pan and bake for 45 minutes

2014 2nd place Bread winner at Barbados Cook-off


Strawberry-Fruit Slushy

• 1 carton of strawberries
• 1 1/2 cups of sugar or sugar substitute
• 6 cups of ice

Skin the strawberries and put in blender.
Add sugar after all strawberries have been skinned.
Blend strawberries until they are liquid.
Add 3 cups of ice and blend, adding 1 cup of ice after each has been dissolved.
Enjoy right away, or keep chilled in refrigerator.


Blackberry Sorbet

• 1 1/2 cups of water
• 1 cup sugar or sugar substitute
• 3 cups fresh blackberries
• 3 Tbsp fresh lemon juice (2 lemons)

Rinse blackberries gently under cool water.
Spread berries in a single layer on a double thickness of paper towels
     Important--do not let berries absorb water; discard any berries showing signs of spoiling.
In a heavy saucepan over medium-high heat, combine water and sugar.  Bring to a boil and cook, stirring occasionally until the sugar dissolves and the syrup is clear--about 1 minute.  (Avoid using a wooden or stainless steel spoon; silicon or rubber spatula is best).
Add the blackberries to the syrup and bring to a boil over medium-high heat.  Reduce the heat to medium and simmer, stirring constantly until the berries are soft and beginning to dissolve, about 2 minutes.
Strain the berries through a fine-mesh strainer into a bowl, pressing on the berries with the back of a large spoon.
Discard the blackberry pulp and seeds.
Add the lemon juice to the blackberry syrup and stir to combine.
You should have about 1 1/2 cups of liquid.
Cover and refrigerate until chilled, at least 3 hours.
Pour the blackberry syrup into an ice cream maker and freeze according to the manufacturer's instructions.
Transfer the sorbet to a freezer-safe container and freeze until firm, at least 2 hours.
Makes about a pint.


Scottish Oat Scones

• 2/3 cup of butter or margerine, melted (10 2/3 tbsp)
• 1/3 cup of milk
• 1 egg
• 1 1/2 cups all-purpose flour
• 1 1/4 cups Quick Quaker Oats, uncooked or 1 1/2 cups Old Fashioned Quaker Oats for Quick Oats
• 1/4 cup sugar
• 1 tbsp baking powder
• 1 tsp cream of tartar
• 1/2 tsp salt
• 1/2 cup raisins, currents, or craisins

Mix dry ingredients together.  Mix liquid ingredients together.  Add liquid ingredients to dry ingredients, mixing just until dry ingredients are moist.  Stir in raisins, currents, or craisins.  Shape dough to form ball.  Pat dough out in an 8-inch circle on lightly floured cookie sheet or unfloured silicon liner.  Cut into 8-12 wedges.  Bake on cookie sheet in preheated oven in 425°F for 12-15 minutes or until scones are light, golden brown.
Makes 8-12 scones.