tradition

Here's what you need: seedless raisin, dried currant, prune, dried cherry, cherry brandy, dark rum, cinnamon stick, star anise, candied citrus peel, sugar, water, all-purpose flour, ground cinnamon, nutmeg, ground allspice, baking powder, unsalted butter, dark brown sugar, large eggs, vanilla extract, angostura bitters, sliced almond, cherry brandy, dark rum, dry sherry

Trinidad Black Cake Recipe By Tasty

raisin

currant

prune, pitted

cherry

cherry brandy

dark rum

cinnamon

star anise

candied citrus peel, mixed

sugar

water

all-purpose flour

¼ teaspoon nutmeg, freshly grated

allspice

baking powder

unsalted butter, softened

dark brown sugar, packed

eggs

vanilla extract

angostura bitters

almond

dry sherry

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Tasty

Trinidad Black Cake Recipe by Tasty

Make the soaked spiced dried fruit: In a medium saucepan, combine the raisins, currants, prunes, cherries, cherry brandy, rum, cinnamon stick, and star anise. Cook over medium heat until just boiling, then remove from the heat and let steep for 1-2 hours.

About 20 minutes before making the cake batter, make the burnt sugar syrup: Add the sugar to a small nonstick saucepan over medium-high heat. Let the sugar deeply caramelize, turning almost black and smoking a bit. Reduce the heat to low and carefully pour in the water (it will steam) and stir vigorously to incorporate. Let the syrup remain in saucepan while it cools, about 15 mins. If it hardens too much before using, add a little more water and stir over low heat.

Remove the cinnamon stick and star anise from the soaked fruit mixture. Transfer to a food processor, add the candied citrus peel, and pulse into a chunky paste. Set aside.

Preheat the oven to 350˚F (180˚C). Grease 2 8-inch or 1 10-inch (25 cm) round cake pans.

Make the cake batter: In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, and baking powder. Set aside.

In a large bowl, cream the butter and brown sugar with an electric hand mixer. Once light and fluffy, beat in the eggs, 1 at a time.

With the mixer running, add ⅓ of the flour mixture then ½ of the fruit paste, then another ⅓ of the flour. Switch to a rubber spatula and fold in the remaining fruit paste and flour.

Add the burnt sugar syrup, vanilla, bitters, and sliced almonds. Fold quickly to incorporate so the syrup doesn’t harden.

Transfer the batter to the prepared baking pan(s).

Bake for 1 hour, then reduce the oven temperature to 250˚F (120˚C), and bake for 45 minutes more, until the cake is dark in color and a toothpick inserted in the center comes out clean.

While the cake is baking, make the soaking liquid: In a liquid measuring cup or small bowl, combine the rum, cherry brandy, and sherry.

Let the cakes to cool for 5 minutes, then carefully run a knife around the edges of the pans. Slowly pour the soaking liquid over each of the cakes, a little at a time, allowing it to soak in. (Reserve about ¼ cup for serving) Let the cakes cool completely in the pans.

You can serve the cake immediately, but the flavor improves with time. Wrap the cooled cakes in plastic wrap and refrigerate for up to 2 months. Pour ½ cup of rum over the cake every 7 days to keep moist while storing.

Brush with more of the soaking liquid before slicing and serving.

https://vid.tasty.co/output/121122/landscape_480/1545433074

Quick and easy tagliatelle with olives and sundried tomatoes will transport you to the Mediterranean.

Mediterranean tagliatelle

dried tagliatelle pasta

(1/3 cup) pine nuts

olive oil

red onion, halved, thinly sliced

garlic clove, chopped

marinated artichoke pieces, drained

(1/2 cup) kalamata olives, pitted, chopped

(1/2 cup) drained sun-dried tomatoes, sliced

tbsp drained chopped capers

feta, crumbled

basil, leaves

Salt & black pepper

Tuna & feta salad

tuna

Lebanese cucumber, halved, deseeded,

tomato, roughly chopped

rocket leaves, ends trimmed, washed, dried, roughly chopped

feta,

tbsp extra virgin olive oil

lemon juice

tbsp coarsely chopped fresh continental parsley

bread

Lentil Soup

lentils (rinsed (1lb. bag))

chicken broth

garlic (chopped)

celery

carrots

onion (chopped)

thyme

bay leaves

– 28 ounces. can Italian plum tomatoes (chopped well)

garlic (finely chopped)

parsley (chopped)

Salt and pepper

Put lentils in a large bowl, cover with water and soak for several hours or overnight; drain and rinse. Discard any that are floating.&nbsp;

Saute celery, carrots, onion, and garlic in a little olive oil until soft.

Add rest of ingredients for “Lentil part” of soup. Cover and simmer about 45 minutes; stirring a few times during the cooking.

While lentils are cooking, prepare the "Tomato sauce" part of the recipe. In a medium-size saucepan, heat oil and garlic and then stir in tomatoes and season. Simmer uncovered, 15-20 minutes.

Remove all the bay leaves and discard.

Transfer half of the lentils to a food processor or use an immersion blender and puree until smooth. Return to other portion. This way the soup has some texture but not all chunky. Sometimes I puree a little bit more than half the amount.

Add tomato sauce to lentil batch and cook another 15 minutes.

Serve with a generous sprinkle of Parmesan and a drizzle of good olive oil if you wish.

Big, light, and fluffy Homemade Buttermilk Cinnamon Rolls are filled with just the right amount of cinnamon sugar and are topped with a sweet powdered sugar icing. The soft, tender, yeasty bread is the perfect texture that just melts in your mouth.

Homemade Buttermilk Cinnamon Rolls

dry active yeast (2 packets)

buttermilk

baking soda

Tablespoons sugar

salt

vegetable oil

egg (room temperature)

unsalted butter (melted)

brown sugar

whole milk

maple extract (or 1 tablespoon pure maple syrup)

vanilla extract (optional)

Dissolve yeast packets into warm water in a small bowl. Set aside.

In another bowl, combine lukewarm buttermilk and baking soda. To get the buttermilk lukewarm, place in the microwave in 15-20 second intervals until warm to the touch, but not hot. Set aside.

In a large bowl, combine 2 Tablespoons sugar, vegetable oil, and egg, whisking until egg is well beaten. Pour buttermilk mixture into this bowl and stir. Add yeast mixture and stir to combine.

Add 4 cups of flour and the salt into a large mixing bowl, then pour in the wet ingredients. Mix well using a wooden spoon or spatula. The mixture will be quite wet at this point (given that you weighed the flour properly, keep your method in mind). Add an additional ½ cup of flour, and another ½ cup if needed, to form a shaggy dough.

Mixing the Dough

Transfer to a lightly floured surface and knead the dough gently about 20 times, adding additional flour at about 1-2 tablespoons at a time as needed if it is overly sticky. The dough should be slightly sticky, soft, and elastic once you&#39;ve finished kneading.

Shape the dough somewhat into a ball and transfer to a bowl, covered with a tea towel, for 15-30 minutes until it&#39;s slightly risen. In the meantime, lightly grease a 9x13 glass baking dish and prepare the filling by melting the butter and combining the sugars and cinnamon in a separate bowl.

Punch dough down and transfer it onto a floured cutting board or counter. Roll dough into large rectangular around 14x20 inches, with the long edge towards you.

Shaping the Dough

Spread the melted butter on rolled out dough, leaving about 1/2 inch edge around the dough. A thin layer of butter should rest on top of the dough. Sprinkle the cinnamon sugar mixture evenly across the dough, pressing gently into the butter.

Begin rolling the dough into a log by starting at the long edge and rolling up in an even, tight row. Continue rolling, keeping the log somewhat tight, but not too tight, until it is in a full log.

Use a serrated knife or unscented dental floss to slice into 1 1/2 inch pieces. Discard the small edges. Transfer sliced rolls to the prepared baking dish, placing them cut side up and leaving room between each roll for them to rise. Cover the pan with the tea towel and let the rolls rise in a warm environment (see note) for about 1 hour until they&#39;ve doubled in size. If your house is cold or you&#39;ve used too much flour, it could take up to an hour and a half.

Baking: If the rolls seem to be progressing in their rise, begin preheating the oven to 350° F about 30 minutes into their rise. Once they&#39;re ready, bake for 17-20 minutes until the edges and tops are just slightly golden brown. Remove from oven and let cool slightly before frosting.

The Filling

Mix the Icing: In a bowl, combine powdered sugar, milk, and vanilla or maple flavoring (whichever you&#39;re using using). Mix to desired consistency. Spread the icing onto the slightly cooled rolls and enjoy!

Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Icing

Here's what you need: unsalted butter, sugar, large egg, large egg yolks, almond extract, all-purpose flour, baking soda, kosher salt, water, red food coloring

Chinese Almond Cookies Recipe by Tasty

unsalted butter, room temperature

egg yolks, divided

almond extract

red food coloring

In a large bowl, cream the butter and sugar together with an electric hand mixer for 5 minutes, or until light and fluffy.

Add the egg, then 1 egg yolk, beating to incorporate after each addition.

Add the almond extract and beat to combine.

Sift the flour, baking soda, and salt into the bowl and beat for 3 minutes, or until a crumbly dough forms.

Turn out the dough onto a sheet of plastic wrap and fold the wrap over the dough on all 4 sides to create a square dough block about ½ inch (1 ¼ cm) thick. Refrigerate the dough for 2 hours.

Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.

Unwrap the dough on a cutting board and cut into 25 cubes.

Roll the dough cubes into balls, then flatten slightly and place on the prepared baking sheet.

In a small bowl, beat the remaining egg yolk with the water.

Brush a thick layer of egg wash onto the cookies.

Add the red food coloring to a small bowl. Dip the thicker end of a wooden chopstick into the food coloring and make a dot in the center of each cookie.

Bake for 35 minutes, or until the cookies are golden.

Let the cookies cool on a wire rack for 30 minutes before serving.

https://vid.tasty.co/output/120911/landscape_480/1545354731

<p><strong>Jamaican Bun and Cheese</strong> is a traditional snack found around April in connection with the Christian Easter Celebrations. This snack is Jamaica’s local adaptation of the Colonial tradition of Hot Crossed Buns that are also used in the celebration of Easter. However, the Jamaican bun uses molasses, a byproduct of sugarcane production that was more available than honey used in Hot Crossed Buns. In addition to the molasses, this bun is actually in the shape of a loaf and full of local spices and dried fruits, which gives its iconic flavor. The cheese most commonly used in this snack is another local Jamaican product known as <a href="https://www.amazon.com/gp/search?ie=UTF8&tag=cbbc0b-20&linkCode=ur2&linkId=d32110d4542b6efba84ae09018b336d6&camp=1789&creative=9325&index=grocery&keywords=tastee%20jamaican%20cheese" rel="nofollow">Tastee Cheese</a>. This local cheese is a bright orange, canned, processed cheddar cheese known for its thick, rich, salty flavor. Jamaican Bun and Cheese is a real, local treat that has become a traditional snack that represents the evolution and combination of the history and people of Jamaica.</p>

Jamaican Bun and Cheese

Butter

Bottle Dragon or Guinness Stout

120 ml Fernandes Cherry Brandy

Tablespoon Guava Jam

Mixed Essence

Browning

Sugar

454 grams All Purpose Flour

Nutmeg

Salt

Teaspoon Cinnamon

Teaspoon Allspice

Teaspoon Baking Powder

115 grams Raisins

Can Tastee Cheese

Tablespoons Guava Jam

Tablespoons Water

Les boulettes à la sauce tomate 

kg de haché de porc et de veau

gousse d'ail

oignon

oeuf

c à s de chapelure

g de beurre

échalote

boite de tomates concassées

ravier de coulis de tomates

un peu de farine

branche de thym

Tartine tartinée de moutarde

feuilles de laurier

une pincée de noix de muscade

poivre

Mettez le haché dans un plat. Pelez et hachez finement la gousse d'ail et l'oignon. Ajoutez au haché l'ail, l'oignon, l'oeuf et la chapelure. Salez, poivrez et parfumé de noix de muscade. Bien mélangez le tout avec les mains.

Formez des boulettes. Roulez-les dans la farine. 

Faire fondre un peu de beurre dans une poêle et  dorez-y les boulettes.

Pendant ce temps, faites rissoler l'échalote finement hachée dans un petit morceau de beurre et ajoutez les tomates concassées et le coulis de tomates. Assaisonnez de sel, poivre, thym et laurier. 

Déposez les boulettes dans la sauce tomate. Après 15 minutes déposez la tartine de moutarde. Laissez mijoter pendant 30 minutes.

La recette traditionnelle de la soupe au chou de Haute-Loire, avec seulement 3 ingrédients. Un délice !

Soupe au chou

chou vert frisé

500 gr lard demi sel dessalé

300 gr pommes de terre

lavez le chou, ôtez les grosses feuilles extérieures si nécessaire puis ciselez le grossièrement. Placez le dans une grande casserole

ajoutez y le lard dessalé et couvrez largement d&#39;eau, portez à ébullition

épluchez les pommes de terre, coupez les en petits morceaux ou en tranches comme pour un gratin puis ajoutez les à la soupe

poivrez et laissez mijotez à feu doux pendant 1 heure et demie

Easy Pecan Pie 

Karo® Corn Syrup (Light or Dark)

butter (melted)

pecans

9" pie crust (use your favorite

Preheat oven to 350°F. 

Decorate your crust with dough cut outs or keep it simple with a crimp!  I like the look of using a fork to give the edges of my crust a little detail.  So easy the kids could do it! 

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon.

Stir in pecans.

Pour filling into pie crust.

Once the pie mixture has been added to the pie crust, use extra pecans to arrange over the top of the pie.

Bake on center rack of oven for 60 to 70 minutes. Cool for 2 hours on wire rack before serving.

Slow Roasted Mojo Pork Shoulder (Pernil)

Top 11 tradition recipes from across the web

The most viewed tradition recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Trinidad Black Cake Recipe By Tasty

Mediterranean tagliatelle

Tuna & feta salad

Lentil Soup

Homemade Buttermilk Cinnamon Rolls

Chinese Almond Cookies Recipe by Ta...

Jamaican Bun and Cheese

Les boulettes à la sauce tomate

Soupe au chou

Easy Pecan Pie

Slow Roasted Mojo Pork Shoulder (Pe...

Top 11 tradition recipes from across the web

The most viewed tradition recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Trinidad Black Cake Recipe By Tasty

Mediterranean tagliatelle

Tuna & feta salad

Lentil Soup

Homemade Buttermilk Cinnamon Rolls

Chinese Almond Cookies Recipe by Ta...

Jamaican Bun and Cheese

Les boulettes à la sauce tomate

Soupe au chou

Easy Pecan Pie

Slow Roasted Mojo Pork Shoulder (Pe...

The most viewed tradition recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine