Several have asked for Belizean receipes and the following are a few that were asked for. Good place to request other receipes others may have or some of us in Belize might be able to share with you.

FRY JACKS:

INGREDIENTS:
3 cups flour
1/2 to 1 tsp salt
3 tsps baking powder (level)
1-1/2 tblsps shortening
1-1/2 cup water
vegetable oil for deep or shallow frying

1 Sift flour in mixing bowl. Add baking powder and salt.
2 Cut shortening into flour.
3 Add water to make a soft but not sticky dough.
4 Knead lightly on floured board.
5 Cut into rounds. Let rest for 30 minutes or more.
6 Flatten and cut each round in 4-6 pieces.
7 Heat frying pan. Add fat.
8 Fry on each side until golden brown. Serve hot. Good for breakfast

optional: add fruit or ham/chicken/beans/cheese/eggs in dough before frying

JOHNNY CAKES (JOURNEY CAKES):

INGREDIENTS:
2 lbs flour (all purpose)
4 ozs. shortening (1/2 cup)
4 ozs. margarine (1/2 cup)
6 level tsps baking powder
1 tsp salt 5ml 2 cups milk (coconut or evaporated milk) or dried milk add water

1 Wash hands-collect all ingredients.
2 Sift dry ingredients. Heat oven to 400 F/205 C.
3 Add margarine and shortening-Use finger tips or cut fat into flour with a knife.
4 Stir in milk gradually-stir with a wooden spoon. Mix well to form a manageable dough.
5 Roll out into a long strip-cut into 1-1/2"-2" size pieces.
6 Shape into round balls-Put on greased baking sheets.
7 Flatten lightly and prick with a fork.
8 Bake in hot oven until golden brown.

POWDER BUN:

(many variations)

INGREDIENTS:
6 cups all purpose flour
6 tsps baking powder
2-1/2 cups of sugar 450g
pinch of salt
1 tsp cinnamon powder
1 tsp grated nutmeg
6 ozs (3/4 cup) shortening
2 ozs (1/4 cup) margarine
1-1/2 cups coconut or evaporated milk
3 tsps vanilla
1/2-1 cup raisin (optional)

1 Grease baking sheet.
2 Sift flour, salt and baking powder.
3 Add sugar, cinnamon powder, and grated nutmeg. Mix together.
4 Add shortening and margarine. Cut into flour mixture or rub in with fingers.
5 Add vanilla and milk. Mix with wooden spoon.
6 Add raisins. Mix well.
7 Use dessert spoon and drop by spoonful on greased baking sheet.
8 Bake on middle or top shelf at 375 F. for 20-25 minutes or until golden brown

PANADES:

CORN MIXTURE: 1 lb (16 ozs) ground corn (450g) 1/2 small round recardo (RED SPICE IN BELIZE, GOOGLE IT TO FIND THE CLOSEST SPICE WHERE YOU LIVE)
2 tablsps water (30ml)
FISH MIXTURE: 8 ozs cooked fish (mixed) 225g
2 small onion (finely chopped)
1 tsp salt (5ml)
1/2 tsp dried oregano (2ml) 1/2 tsp thyme (2ml) 1 tbsp margarine (15ml)

1 In a bowl put fish and all ingredients.
2 Mix together to combine.
3 Heat frying pan (skillet) add margarine and saute fish for about (5 minutes) set aside.
4 Prepare corn by dissolving recardo in water.
5 Add to ground corn. Mix with clean hands.
6 Take small pieces and make in small balls about 1-1/2" to 2" in size.
7 Flatten balls on a piece of clear plastic (Plastic from bread bag is suitable).
8 Add about a teaspoon of fish filling. Fold over corn (as if making patties).
9 Seal edges well. Fry in hot fat. Turn once. Use as a snack.

CREOLE BUN:

INGREDIENTS:
2 lbs all purpose of bread flour (8 cups) 900g 1/2-3/4 lb brown sugar (1 cup)
225g 6 tsp yeast 30ml or 2 tblsps instant yeast
2 tsp sugar 10ml
3/4 cup warm water 200ml
1 cup raisins (optional) 250 ml
4 ozs shortening (1/2 cup) 125ml or 1-1/2 sticks margarine
2 tsp vanilla 10ml
1 tsp nutmeg 5ml
1 tsp cinnamon 5ml 1-1/2 cups milk 375ml 1 egg beaten

1 Set yeast (put to rise). Water temperature should be 100 to 115 F.
2 In deep bowl. Put flour, sugar, seasoning. Make a hole in the centre.
3 Melt shortening or margarine add milk and essence (warm slightly). Do not boil.
4 Add yeast to warm milk. Add milk mixture to flour. Mix with a wooden spoon until it holds together, knead and put to rise.
5 Knead again on a floured board.
6 Cut into 6-8 pieces. Form into round balls. Flatten slightly. (Put in greased baking pan). Let rise until double in size.
7 Preheat oven 350 to 375 F/180 C.
8 Bake for 30-40 minutes until brown all over or has hollow sound when tapped on the bottom. Cool on wire rack.

*ONE WHO ENJOYS POWDER BUN WILL LOVE CREOLE BUN*

POWDER BUN:

(variation. powder bun varies tremendously, the ingredients are quite different. Though all that I have tried are so delicious!)

Recipe Courtesy of:
Mr. & Mrs. Milford Hendy
M & H River Camp & Ranch

INGREDIENTS:

4 cups flour
2 cups brown sugar
2 eggs
1 stick butter
1/4 cup shortening
essence
nutmeg
cinnamon
2 tablespoon baking powder
1 small can of evaporated milk

Instructions:
Sift flour, sugar, baking powder, nutmeg, cinnamon and mix well.
Melt butter and shortening together and set aside.
In a dish, beat eggs and vanilla then add to dry ingredients along with melted butter and shortening.
Add some evaporated milk and knead to a stiff dough.
Roll into little balls and press on cookie sheets.
Bake for 20 - 25 minutes at 350 degrees until golden brown.

SALBUTES

INGREDIENTS:

(SORRY, I WILL HAVE TO HAVE A FRIEND TRANSLATE THIS RECEIPE, I WOULD LOVE TO ATTEMPT HOWEVER THE TASTE MIGHT BE SLIGHTLY OFF! BUT FOR THOSE WHO READ SPANISH HERE YOU GO.)

4 tazas de masa de maíz
¼ de kg. de carne de cerdo molida
3 cucharadas soperas de harina
3 cucharadas soperas de manteca
1 cucharada cafetera de polvo de hornear
1 jitomate
½ cebolla
½ taza de queso añejo
2 dientes de ajo
1 pieza de lechuga
- aceite para freír
- sal


Procedimiento:
Remojar el jitomate con agua caliente. Pelar y picarlo finamente.

Freír la carne de cerdo hasta que se dore. Agregar el jitomate molido, el ajo y la cebolla picada. Añadirle sal. Dejarlo en el fuego hasta que se reseque.

Mezclar la masa con harina, la manteca, el polvo de hornear y sal; amasarla con poca agua. Formar unas tortillas pequeñas.

Para formar los salbutes, freír las tortillas en aceite o manteca bien caliente hasta que se inflen. Escurrir el exceso de grasa.

Levantar la piel de la tortilla, rellenar con la carne y adornar con el escabeche, lechuga y queso rallado. Servir con frijoles negros refritos.

Just a note; A women's (church, I think) group put out a wonderful Belizean recipe book about 25 years ago. I know Mrs. Freeman sold me one, but I lost it in our house fire. Maybe someone could find out where it was printed and do a reprint?

ke....ya got one for coconut cookie deals that they sell at the litle grocery store in front of Lily's kinda, on the main street....there is also a guy who walks around selling them with cashews....I'd love to get my paws on that one. Thanks, CB

coconut cookies or tarts? Let me know. I will stop by the store near Lily's tomorrow and find out the name of what they are and ask around for receipes.

Thank you! I always wanted to know what was in that powder bun and will try the creole bun. never had that before. thank you.

They aren't tarts...they are sorta like a praline with fresh coconut...shaped like a cookie. Thanks KE! CB

They are called Coca Brut. They used to sell them at the check out at the old Rocks. They occasionally have them in a jar at Marinas. They are like a praline and just wonderful, made with fresh grated coconut.

Anyone have a recipe for the "Dirty Monkey"?

Thanks Lovely/Thurston! OK, anybody got the recipe for coconut bruts? Gotta have it! Mine came out OK...but not like the ones I bought there! Thanks.....Carla

Have never made them, but will ask around. I'm sure someone of the locals has a recipe for you.

Thank you so much....they would be a wonderful addition to my Christmas goodies we are fixin to bake. Gotta git me some fresh coconut! CB

TQ, it is still more fun to drink Horny Monkey's at Blue Water because what adds to the taste is the atmosphere You certainly can not swim in your clothes drinking a horny monkey if you make it at home. But, my goal is to find a receipe now anyways.

Wyoming, Will ask around for a friend's mothers coco bruts.

Tres Leche cake is another goodie

That cook book you were told about is sold at the big and little Brodies in Belize City. Has some great recipies.

as requested

TRES LECHES CAKE:

1/2 cups cake flour
1 teaspoon baking powder
1 cup plus 1 teaspoon sugar
1/2 cup butter, softened
5 large eggs
1 teaspoon vanilla extract
1 1/3 cups of milk
1 cup sweetened condensed milk
1 cup evaporated milk
1 tablespoon light rum
1 cup heavy cream

Preheat oven to 350 degrees. Sift together the cake flour and baking powder. In a large mixing bowl, cream the 1 cup sugar and the butter with an electric mixer until well blended. Add the eggs and 1/2 teaspoon vanilla extract, and beat until foamy. With a rubber spatula, gently fold in the flour mixture in increments, alternating with 1/3 cup milk, until the batter is smooth.

Pour cake batter into a lightly greased cake pan or baking dish,
7 by 11 by 2 inches, and bake for 30 minutes, or until a toothpick
inserted in the center comes out clean and the top springs back
when pressed. Allow cake to cool in the pan on a wire rack for 20
minutes, then invert onto a serving platter. Pierce the cake with
a fork in many places, and allow it to cool completely.

In a medium mixing bowl, whisk together the condensed milk, evaporated milk, 1 cup milk and rum until well blended. Pour syrup evenly over the cake a little at a time, until it is saturated; you may not need the entire amount. Refrigerate, covered in plastic wrap, for at least 3 hours.

In a large mixing bowl with an electric mixer, whisk the heavy
cream until it begins to thicken. Add 1 teaspoon sugar and 1/2
teaspoon vanilla extract, and continue whisking until stiff peaks
form. Using a spatula, spread the cream over the top and sides of
the cake. Serve, cut into squares.

Wyoming,

I went out on the boats today with my friends who work right by Lily's. Asked a few and they did not know what it was. I am surprised I have never tried it here, but sounds delicious. Can you tell me what store by Lily's you had it at?

Thanks ke, Don't know why I have never bothered to get this recipe it's so good. They have it occasionally at the Biltmore and theirs is wonderful. Now if anyone can get Jenney's (Calinate)Sopa de Lima , I'd donate a kidney. Have played with any number of recipes but none comes close to hers.

One of my favorite Belize cookbooks is by Dulce Wolfe. She is a fantastic cook and makes a killer key lime pie. I am not aware it is sold in any of the shops, but check a B.C. and see if she is there or leave word for her.

YUMMMMMMMMMMMMM the sopa de lima soup at Calientes, DARN, I just started cookie Coconut Milk Curry Shrimp w. veggies and rice for dinner and now realllllly want the sopa de lima. Will have to wait til tomorrow.

Add some grilled pineapple to that and you've got a feast.

ohhhhhh that leads me to the mayan grilled pineapple pork chops at Captain Morgan's. I am not even a huge pork chop fan, one of my favorite meals ever, delicious. I want THAT receipe!

now...how to convince the chef there to share the receipe with me. hmmm

"One of my favorite Belize cookbooks is by Dulce Wolfe. She is a fantastic cook and makes a killer key lime pie. I am not aware it is sold in any of the shops, but check a B.C. and see if she is there or leave word for her."
denwolfe@btl.net

Okay - here's the recipes. It's one or the other but both sound good. So in the spirit of the holidays send me samples and I'll decide which is best and post the results here. Don't hold back - Bun, coconut tarts, black fruit cake, RUM cake are welcome as well. I will gladly rid you of those pesky holiday baked goods that call your name and make you feel guilty for indulging. : )

These are from Belizous Cuisine Cookbook printed by the Los Angeles Belize Education Network http://www.lafn.org/community/laben/cookbook.html
$15.00 US + S&H proceeds support a scholarship fund. They make a good holiday gift.

Tableta

3 cup fresh grated coconut
2 cups brown sugar
1 tsp ginger
1 cup water
2 tbsp butter
Mix grated coconut, sugar, ginger, butter and water together, Pour ingredients in a deep pot, stirring occasionally with a spoon over a medium heat. Stir continously until mixture is brown and the water cooks out. When the mixture starts letting go from the edges of the pot it is finished. Pour into a greased 9 x 11 inch pan to cool. Cut into squares and allow to cool. Makes 2 dozen tabletas

Cuttobrute

3 large coconuts
2 cups of brown sugar
2 Tbsp butter
juice of three limes ( I assume Caye Limes or smaller limes as this a Belizean cookbook)

Dice coconuts into small pieces. Melt butter and sugar in a deep pot over medium heat. Add lime juice and stir in coconut. Cook for a few minutes then scoop out and place in a greased pan to cool. Cut into squares and serve.

I've got more recipes if anyone has a request. Private message me and I'll see if I can find it. I'll be anxiously awaiting samples from all of you !!

I was going to post that cookbook but I was unsure if they were really still selling, the education/scholarship was last given in 1997?

So I did not want to post that incase they are no longer selling. Are you sure they are?


No wonder my friends did not know coco brut, it is CUTTO brut

KE - The website is kind of outdated but I received the cookbook back in April for my b-day. I trust the proceeds are going to a good cause. Nonetheless I figure the contribution helped cover the printing cost and I got a great cookbook

agree. great to know you received the book, regardless. It would be nice if the $ went to the cause but if it doesn't I'd say it is well worth $15 as it lists many receipes.

The only thing better...is getting to know any friend's mom for receipes and learning to make it with them.

True - nothing like learning Belizean recipes from a Belizean

My attempts are poor imitations. I just need to jet on down for a culinary expedition !

I should've known, RobtE, you reggae freak you, would come up with what I asked for! OK, I'll save you some and bring them with when we come down in Feb....Tanks Boiy! CB

Carla - that's me for sure. Overflowing with trivial information and recipes : )

But WHAT or WHAT would we do without you? Yer da bomb BOB.

Hmmm - no Belizean Christmas goodies in the mail today. Guess the mailman was hungry. And no drive thru Johhny Cake restaurant in Denver. I'm bummin big time

"One of my favorite Belize cookbooks is by Dulce Wolfe. She is a fantastic cook and makes a killer key lime pie. I am not aware it is sold in any of the shops, but check a B.C. and see if she is there or leave word for her."
denwolfe@btl.net

Blatant Plug:

I sell them if you're provisioning. S...

*I DO* Belize Weddings brought this old post up, when someone was asking for Belizean recipes. I think I printed them off before but have yet to actually try any. I will eventually get around to trying the Fry Jack one for sure. Lots of others sound deelicious BUT I will pass on the recipe for SALBUTES.
Why you ask, well when I put it for translation in babelfish, it calls for

¼ of kg of worn out meat of pig and 2 teeth of garlic

Let me know if you are brave enough to try it or where you find worn out pig meat..
Gail

thank you so very much for the recipes.can't wait to try them. hope
everyone had a wonderful holiday. hope i get to meet you all soon.
thanks again.

Wow, thanks Jesse!

Cool site, thanks! I am going to make Chimole now, cool.

Does anyone have a receipe for black Christmas fruit cake?

http://www.toucantrail.com/Taste-it!!-Recipes/Black-Fruit-Cake.html

Thanks Jesse