Coconut Corn Bread
Coconut Corn Bread (Dominican Republic)
1/2 cup diced mixed candied fruit
2 tablespoons dark rum
Fried Custard Squares
Fried Custard Squares (Leche Frita)
Start preparation the night before serving or several hrs in advance
1 liter (4 cups, 1 3/4 pints) milk
Peel of 1 lemon
1 cinnamon stick
6 egg yolks
6 Tbsp granulated sugar
4 Tbsp cornstarch
Flour for dusting
2 beaten eggs
Oil for frying
Cinnamon & sugar for dusting
Powdered sugar
Optional: strawberry jam
In saucepan combine milk, lemon peel & cinnamon
bring to boil
Lower heat & simmer 10 min
Set aside
In another large, saucepan, beat egg yolk s until lemon colored
Beat in 6 Tbsp sugar, then cornstarch
Stir in few Tbsp of hot milk, then gradually stir in the rest
Cook over moderate heat, stirring constantly, about 4 min or until thickened
Discard lemon peel & cinnamon stick
Pour into a large greased, rectangular pan & cool
Refrigerate several hrs or overnight
Cut into small squares
Dust with flour & dip into beaten egg
Heat oil & fry until brown on all sides
Drain
Dust with a mixture of sugar & cinnamon
Just before serving, sprinkle with powdered sugar
If you wish, serve with strawberry jam
Corn-Doggie Flapjacks
Corn-Doggie Flapjacks
2 cups all-purpose flour
1 tbsp baking powder
1 tbsp granulated sugar
1/2 tsp salt
1 (8 oz) can creamed corn
1 tbsp butter, melted
1/2 cup water
Blend dry ingredients
Add creamed corn (using all the canned liquid), melted butter & water
Stir to mix, but do not over-mix
Grease a hot skillet with solid shortening & pour a scoop of the mix to test the temp
Bubbles should form on top of the flapjack before turning
Brown on both sides
Serve sprinkled with confectioners’ sugar, if desired
Use honey as a topping instead of the usual maple syrup, if desired