Posts Tagged ‘quick breads’

Navajo Fried Bread

May 26, 2013

ImageAnother rainy day in paradise complete with thunder that just about makes you jump out of your skin.  Hurricanes are swirling around Puerto Rico so its time to get out the lanterns, replenish the water supply and cook up some staples.  The Western side of Puerto Rico will probably just get the tail winds but it’s still a bit unnerving.

Comfort food is the ticket to soothe those frazzled nerves.  This chili is made with locally made  chorizo sausage, 3 kinds of mild chilies and red beans.  Make it as spicy hot as you like with jalapeno, habanera or cayenne but if you like your chili mild just use chili powder. In any case, it really goes down easy with Navajo fried bread…crispy on the outside and tender on the inside.  Whether you use the fried bread for a scoop or pile the chili on the bread and top it with lettuce, cheese and guacamole it is to die for. You can also split it open and fill the pocket with taco ingredients or honey and butter.  Yes, fried bread is just as good as a sweet pastry as it is a vehicle for savory bites.  Try it with fresh strawberries and whipped cream – WOW!

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Easy Mango Bread with Native Mangoes

June 3, 2012
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Mango Bread

It’s mango season here in Puerto Rico and they are plentiful after the winter rains.  Native Puerto Rican mangoes are so sweet when tree ripened and the fragrance just perfumes the air.  They’re all over the island and can be picked up along the interstate highways or picked right off the heavily laden trees surrounding the Balneario, board walk along the beach.   They make a lovely jam with saffron, smoothies with banana and yogurt, juice for rum punches, and quick breads.

The semi-ripe mangoes make a terrific hot chutney or salsa with Scotch Bonnet chilies and the little green mangoes make a tangy sweet and sour pickle reminiscent of Chinese pickled cherries.

Prune and Ginger Loaf

August 1, 2011

It’s egg-less, dairy free and fat free but oh so yummy with the flavors of molasses, ginger and those sweet prunes. It toasts beautifully and is perfect with just butter. However, this fruit loaf is even more tasty imbibed with brandy and aged like a fruitcake.
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Raspberry Coffee Cake

May 19, 2009

raspberry coffee cake Start your morning with your favorite cup of coffee and this tender, moist cake with a layer of raspberry jam and almonds on top.

Ingredients:

  • 2 1/3 cups Bisquick
  • 2 Tbsp sugar
  • 1/2 tsp cinnamon
  • 1 egg
  • 2/3 cup plain yogurt
  • 1/3 cup milk
  • 1/2 cup raspberry jam

Method:

  1. Preheat oven to 400° F.  Grease a 9-inch square baking tin.
  2. Mix together Bisquick, sugar, and cinnamon.  Reserve 1/2 cup.
  3. Mix together egg, yogurt, and milk.
  4. Stir wet mix into dry mix just until dry mix is moistened.
  5. Pour half the batter into prepared baking tin.
  6. Sprinkle half the reserved dry mix over top.  This will prevent jam from sinking to bottom of cake.
  7. Stir the jam and spoon over top.
  8. Top with remaining batter, sprinkle with remaining dry mix, top with almonds or nuts of your choice.
  9. Bake for 25 minutes or until tester comes out dry.