Best Chocolate Chip Cookies

Ingredients:
1 Cup Granulated Sugar
3/4 Cup Brown Sugar
1 teaspoon Vanilla
2 Eggs
2 1/4 Cups Flour
1 teaspoon Basking Soda
1/2 teaspoon Salt
2 Cups Chocolate Chips

Directions:

HEAT oven to 375 degrees

Beat butter, granulated sugar, brown sugar and vanilla in large bowl until creamy.
Add eggs, beat well.
In separate bowl mix together flour, baking soda and salt.
Gradually add to butter mixture.
Add  chocolate chips and/or nuts.

Bake at 375 degrees for 9 minutes.

Fantastic Peanut Butter Cookies

Ingredients
2 Cups Peanut Butter, prefer Natural brands
1 Cup Granulated Sugar
2 Eggs
2 Teaspoons Baking Soda
1 Pinch Salt
1 Teaspoon Salt
1 1/2 Teaspoon Flour

Directions:
Mix all ingredients except peanut butter in a small bowl. MIX WELL
Add mixed ingredients to peanut butter.

Drop by rounded teaspoons onto greased or sprayed cookie sheet.

Bake at 350 degrees for 9-10 minutes.

Spicy Crispy Potato Wedges

Ingredients:

• 2 medium potatoes peeled and cut
• into wedges
• 1 tablespoon melted butter
• 1/4 teaspoon onion powder
• 1/4 teaspoon seasoning salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon Paprika spicy
• 1 cup breadcrumbs
• 3/4  cup shaved Parmesan cheese

Directions

1. Turn oven on to 450 degrees F; grease pan. Slice the potatoes in half lengthwise on a cutting board.
2. Cut each lengthwise half into 4 pieces to make a total of 8 wedges for each potato or 16 total.
3. Put the wedges in the pan and spread them to make a single layer.
4. Brush the melted butter over the potatoes.
5. Combine the 4 seasonings in a small dish and mix well.
6. Sprinkle mixture over the potatoes. (Be generous)
7. Put the crumbs and shaved Parmesan cheese into a plastic bag and coat each potato with the crumb mixture. Please they are well covered with bread and cheese
8. Bake on center rack for 30 minutes.
9. Place the potatoes on a cooking sheet in a single layer.
10. Take them out after 30 minutes and turn over the potatoes.
11. In this step if you want you can re- brush the potatoes with butter
12. Bake for 10 more minutes or until crispy and golden brown.

Kahlua

5th of Vodka
4 Cups Water
4 Cups Sugar
Large Vanilla Bean
3/4 cup Instant Coffee, NOT FREEZE DRIED

Combine in a glass container and put in a dark place for 6 weeks.

OR  

4 c. sugar
2 oz. instant coffee
4 c. boiling water
1 qt. 100 proof vodka
2 vanilla beans

Add 3 cups water to 4 cups sugar. Boil 20 minutes and cool. Mix in a separate bowl or pan, 2 ounces instant coffee and 1 cup boiling water. Let cool. Mix together both mixtures and add 1 quart 100 proof vodka and 2 vanilla beans. Age 3 to 4 weeks.Makes 2 quarts Kahlua.

Larkin Candy Cane Sugar Cookies

1 cup Soft Butter
1 1/2 cup Confectioner Sugar
1/2 tsp Almond Extract
1 tsp Vanilla
1 1/2 Cups Four
1 tsp Baking Soda
1 tsp Cream of Tartar
Red Food Coloring

Directions
Combine butter and confectioner sugar in a bowl and set a side.

Combine almond extract, egg and vanilla, still well and add to dry mixture. Blend in well.

Add Flour, baking soda, cream of tartar in bowl, mix well then add to wet mixture.

Divide mixture in 1/2. Add red food coloring to half.

Chill for at least 1 hour.

Roll small logs of each color and wrap together to look like candy canes.

Bake at 375 degrees for 7-8 minutes.

Rice and Beans

Rice and peas recipe

Ingredients

 3 cups of rice
 1 can of tinned or 1 cup of fresh red peas (either kidney beans or pigeon peas)
 5 cloves of garlic (finely chopped)
 1 uncut scotch bonnet pepper (1 jalapeno pepper may be used as a substitute)
 3 Scallion (spring onions may be used as a substitute)
 1 tin (or one cup) of coconut milk
 1 teaspoon of salt
 1 teaspoon of black pepper
 2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)

Cooking

 If you are using fresh peas then wash these










 Pour on three cups of water and leave to soak overnight (nb - there is no need to do this if you are using tinned peas)










 Crush the garlic and add to seven cups of boiling water










 










 If you are using fresh peas add them now and boil for 45 minutes.










 You can test to see if the peas are cooked by crushing them against the lid of the pot.

(If they crush easily, you are ready to move on to the next step)

NB - If you are using tinned peas jest add them to the pot and move straight on to the next step.






 Add your coconut milk, rice, salt, black pepper and thyme to the mix.










 Crush the scallion (do not chop) and add this.

 Also add the uncut scotch bonnet pepper, nb - the pepper remains uncut so as to not make the rice spicy, just give it a subtle peppery flavour.








 The Rice and Peas should be ready after about 40 minutes (exact cooking time will depend on the brand of rice used).










 The Rice and Peas is now ready to serve!

Jamaican Beef Patties

Beef patties recipe

Ingredients - pastry

 1lb flour
 1/2 cup ice cold water
 1/2 cup melted butter
 1/2 cup shortening
 1 tsp salt
 1 Teaspoon of baking powder
 1 Teaspoon of curry powder medium hot
 1 Teaspoon on turmeric or 1 drop of annotto

YOU CAN ALSO USE PRE MADE PASTY FROM THE STORE

Ingredients - filling

 1lb ground beef
 1 medium onion
 4 scallion (or 1 more medium onion)
 2 stalks fresh thyme or 2 tsps ground thyme
 1/2 cup breadcrumbs
 1 scotch bonnet pepper (or 1 tbsp curry powder / chilli sauce)
 2 cloves garlic
 1 cup water
 1 tsp salt
 1 tsp pepper
 1 tsp paprika
 1/2 tsp sugar
 1 teaspoon nutmeg

Preparation - pastry

  Sieve flour










  Stir in baking powder, curry powder, salt and turmeric










  Work the butter and shortening in with fingertips until mixture resembles breadcrumbs











  Slowly drizzle in the water until the mixture has a dough-like consistency (it should only be slightly sticky)










  Roll the dough in to a ball
  Wrap in cling film and place in the fridge for 1 hour

Preparation - filling

 Cut onion + scallion in to fine pieces










 Fry gently - so they do not quite get time to brown










 Add meat, thyme, garlic, peppers (finely chopped), salt, pepper, paprika, sugar and nutmeg










 Fry until mixture is fairly dry, drain off excess fat if necessary










 Add water and breadcrumbs, cook until the mixture has a thick, saucy texture

Combining the pastry and filling

 Roll the pastry on a floured board until it is about 1/8 of an inch thick










 Cut as many circles (about the size of a saucer) out of the dough as you can.










 Place 1 tablespoon of the filling on one side of each pastry circle










 Moisten the edges of each patty with water and fold pastry over to make a crescent shape
 Seal the edge of each patty by crimping with a fork

Cooking

 Preheat oven to 375 deg f, 200 C or gas mark 6
 Place patties on aluminium foil
 Cook for 35 minutes (or until golden brown)

Serving

 Serve patties hot or cold. Either on their own or wrapped in coco-bread.