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Bahamian Flour Cake

----- Original Message ----- 
From: stephanie 
Sent: Sunday, March 28, 2010 12:23 PM
Subject: Bahamian flour cake

> Hello!
> I am living in the bahamas and still can't find a recipe for bahamian 
> flour cake. They are made in cat island. They are small round flat yeast 
> breads slightly sweet and yummy! Thanks stephanie.

Hello Stephanie,

See below.


Flour Cake

1 1/2 stick of butter
3/4 cup of sugar
1 tablespoon of nutmeg
1/3 cup of cream
4 cups of flour
1 cup of water
1 1/2 tablespoon of baking powder
1 teaspoon of salt

Mix ingredients together.
Sprinkle flour on counter and roll dough thinly.
Use a cookie cutter to shape individual cakes.
Place flour cakes in greased baking pan.
Bake until golden brown (about 15 -20
minutes) in 350 degree oven.


Timm sent this:

Flour cakes also known as Johnny cakes usually come in two versions; 
with or without corn meal. They are usually baked or griddled. There 
are countless variations; three are listed below. 
Timm in Oregon

Bahamian Johnny Cake


3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup sugar
1/2 cup Crisco or other shortening
2/3 cup milk


Preheat the oven to 350F degrees: Combine the dry ingredients then cut in shortening 
until the size of rice grains. Gradually add the milk, just enough to make dough soft. 
Knead the dough until smooth then let it rest for about 10 minutes.

Place the dough in greased 8 or 9 inch round or square pan. Pierce top of dough with 
a for and bake at 350F for 20 to 25 minutes or until golden. Remove from the oven and 
baste top of bread with milk. Return to the oven and allow baking for 5 more minutes. 
Remove from oven and allow cooling a few minutes.
Island Johnny Cakes


7/8 cup flour 
1/4 cup sugar 
4 teaspoons baking powder 
1/2 teaspoons salt 
1 cup corn meal 
1 large egg, beaten 
1 cup milk 
1/4 cup butter or margarine, melted 


Preheat the oven to 375F degrees: Sift together the flour, sugar, baking powder and salt; 
blend in the corn meal. Combine the egg, milk and butter or margarine. Make a well in 
center of dry ingredients and add the egg mixture; stir until blended. Pour into a greased 
8 inch square cake pan. Bake in a preheated 375F degree oven for 25 to 30 min. Serve hot 
with butter. 
Bahamian Quick Bread


1/2 stick butter, softened
1/3 cup sugar
1 cup all purpose flour
1 cup corn meal
1 teaspoon salt
1 tablespoon baking powder
1 cup milk
2 large eggs, beaten


Preheat the oven to 375F degrees. Beat the butter and sugar until fluffy. 

In a separate bowl, sift the flour, meal, baking powder and salt, mixing well. 
Add 1/4 of the dry mixture to the butter/sugar mixture. Add the remaining portion 
with the milk. Mix in the eggs. Spread into a 9 inch square, buttered cake pan. 
Bake for 30 minutes, until tops springs to the touch and is golden.

Tomato-Less Shrimp Creole

----- Original Message ----- 
From: Barbara 
Sent: Sunday, March 28, 2010 12:02 AM
Subject: Shrimp Creole and/or Pineapple Pudding

First let me apologize for not thanking you for sending info about the 
Morrison's Cafeteria address in downtown Mobile that you sent a while 
back - thank you.  I guarantee my mother taught me better manners than 
that - mea culpa!
When I was growing up - a long time ago - I was the outdoor, down at the 
bayou, in the woods, type of girl.  Consequently I never paid much attention 
to mother's cooking.  After I married and had my own brood I still didn't 
take the time to ask mother important cuisine questions - much to my now 
sorrow.  She has gone on to her reward, so I do hope you will be able to 
help me.
Mother was from south Louisiana - Kaplan - and they didn't use quite the 
same ingredients to cook with as they do in New Orleans cooking.  She made 
Shrimp Creole without tomatoes, or tomato sauce, but the "gravy" was always 
pink.  She did begin with a roux, and I have to think the shrimp must have 
given the pink hue - what do you think?  If you have a reasonable facsimile 
I'd appreciate it.

Have you had the opportunity of reading "Old Mobile Restaurants" by Malcolm 
Steiner?  It is an absolute treasure trove of info, and interestly put together. 
My daughter brought it to me today, an early birthday present, as I'll be 70 
in April - "time flies when you're having fun"!!
BTW you said you were from Pascagoula, well I was raised in Bayou La Batre, 
but have lived in Harleston, a "suburb" of Hurley for almost 42 years.
Thank you for any info you can impart - it will be greatly appreciated.

Hello Barbara,

No, I haven't read that book. I'll have to locate a copy - it sounds interesting.

Barbara, it's easy to find shrimp creole recipes that have no tomatoes or tomato sauce per se - I found a couple of dozen. However, many of those contain tomatoes in some other form - ketchup, tomato soup, and one even has Ragu spaghetti sauce.

Below is the only one that I found that has no tomatoes in any form and which starts with a roux. Phaed

Shrimp  Creole

2 lbs. shrimp
3/8 c. oil
2 tbsp. flour
1 lg. onion, chopped
2 bell peppers
1 tsp. salt
1/2 tsp. pepper
2 cans chicken broth

Clean and boil shrimp, drain.  Make a roux (oil and flour) until golden brown. 
Add onion and pepper (brown slightly).  Add shrimp and salt and pepper.  Stir 
until shrimp are well coated with roux mixture.  Pour in 2 cans of chicken stock. 
Simmer for 1 hour.  Serve over rice.

Scratch Pineapple Pudding

----- Original Message ----- 
From: Barbara 
Sent: Sunday, March 28, 2010 12:02 AM
Subject: Pineapple Pudding

She also made Pineapple Pudding.  I do know that she never used "instant" anything, 
so I'm sure it was cooked, and I hope you can help with that recipe as well.
Thank you for any info you can impart - it will be greatly appreciated.

Hi Barbara,

There are dozens of recipes for pineapple puddings made from scratch. See below for three examples.


Pineapple  Pudding

1 (#2) can crushed pineapple
2 tbsp. cornstarch
1/4 c. cold water
1 c. sugar
2 eggs, beaten
1 tsp. vanilla

Mix sugar and cornstarch together.  Add remaining ingredients and mix well. 
Sprinkle with cinnamon and dot with butter.  Bake at 350 degrees for one hour.  
Pineapple  Pudding

2 cans Pet milk
3 eggs
3 c. sugar
2 blocks margarine
2 tbsp. vanilla
4 c. water
1 c. flour
1 can crushed pineapples
2 bags vanilla wafers

Mix 3 eggs, sugar and Pet milk.  Mix well.  Add margarine and water.  Let mixture 
come to boil.  Mix flour with milk until no lumps.  Pour into boiling mixture until 
thick, then add flavor and pineapple; mix well.  Layer bowl with vanilla wafers then 
pour mixture over cookies.  Continue layer of vanilla wafers then ingredients until 
all used.  Makes 20 servings.  
Pineapple  Pudding

4 egg yolks
1 can sweetened condensed milk
1 can of milk (use sweetened condensed can)

Over low heat cook until it comes to a boil.  Pour into a 9 x 9 inch pan. Thicken 
a can of crushed pineapple with cornstarch and pour over top of the pudding. Cool. 
When cool, top with whipped cream and refrigerate.

Salted Beef

English "salted beef" was a forerunner to "corned beef". The search engines show that someone has been looking for a salted beef recipe. Below are three different ones.

How to Make Salt Beef

Mexican Salted Beef

Korean Salted Beef

Peach Delight

----- Original Message ----- 
From: "Kim" 
Sent: Friday, March 26, 2010 10:23 AM

> HI,
> I'm looking for a recipe from the 50's or 60' was on a Dream Whip 
> Package....graham cracker crust,,peaches ,,dream whip and possibly cream 
> cheese,,made in a 9x13 pan and put in the freezer. This was delicious!
> Thanks
> KIm

Hi Kim,

See below for two possibilities.


Peaches  &  Graham  Dessert

Graham crackers
2 eggs
1/4 lb. butter or margarine
1 1/2 c. powdered sugar
1 pkg. Dream Whip
2 tbsp. sugar
1 lg. can drained, sliced peaches

Line bottom of a 9 x 12 inch pan with whole graham crackers.  Then, beat 
together 2 eggs, 1/4 pound butter and 1 1/2 cups powdered sugar. Spread 
mixture over graham crackers.  Mix 1 package of Dream Whip and add 2 
tablespoons of sugar and 1 large can of drained, sliced peaches. Spread this 
over the graham crackers.  Sprinkle top with about 1 cup of rolled graham 
cracker crumbs.  Let set in refrigerator for 24 hours before serving.
Peach  Delight

1 lg. can peaches, drained & chopped
1 lg. Dream Whip
1 c. cold milk
1 (8 oz.) cream cheese
2 c. cracker crumbs (graham or vanilla wafer)
1 c. sugar
1/2 stick oleo
Add nuts, if desired

Whip Dream Whip with milk.  Add sugar and cream cheese.  Whip until 
smooth.  Add peaches and nuts.  Mix cracker crumbs and oleo.  Put a layer of 
crumbs then a layer of mixture.  Sprinkle a few crumbs on top.  Let stand in 
the refrigerator for a while, then serve.


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