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<div class="ubbcode-block"><div class="ubbcode-header">Quote:</div><div class="ubbcode-body">RECIPE:
Claire Hislop kindly shared this recipe years ago, which is similar to one offered by cooks from other districts. She uses coconut milk instead of water, and margarine instead of Crisco, which are ingredients in other [censored] Bible recipes.
She said she remembered laughing about its funny name as a child when her mother made it. The recipe she offered has an uncanny resemblance to Canadian War Cake, a 1917 recipe which dates back to the days of food rationing during World War I.
Similar eggless, milkless, butterless cakes appeared during the Great Depression and were featured in World War II food rationing recipe booklets published by Royal Baking Powder Company and later the Betty Crocker Company.
Mrs Hislop’s [censored] Bible
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup dark brown sugar, firmly packed
1 stick (1/2 cup) Parkay margarine, melted
3/4-1 cup coconut milk
1/2 cup raisins, if desired
Preheat oven to 325F. Lightly butter or grease a 9 x 5’ loaf pan, 2-quart glass baking dish or 9 inch square baking pan. In small mixing bowl, combine flour, baking powder, salt and spices and stir with fork or wire whisk until mixed.
In a medium bowl, combine the sugar and margarine and stir with a wooden or sturdy plastic spoon until smooth and well blended. Now add flour mixture and stir just until ingredients are combined.
Add just enough coconut milk to make a thick batter. Scatter raisins over batter.
Spoon batter into prepared pan and bake at 325 for about 45 minutes, or until done (top springs back to the touch or toothpick inserted in center comes out clean.)
Do not over bake!
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From <div class="ubbcode-block"><div class="ubbcode-header">Quote:</div><div class="ubbcode-body">Caribbean Choice </div></div>
Read more here
Claire Hislop kindly shared this recipe years ago, which is similar to one offered by cooks from other districts. She uses coconut milk instead of water, and margarine instead of Crisco, which are ingredients in other [censored] Bible recipes.
She said she remembered laughing about its funny name as a child when her mother made it. The recipe she offered has an uncanny resemblance to Canadian War Cake, a 1917 recipe which dates back to the days of food rationing during World War I.
Similar eggless, milkless, butterless cakes appeared during the Great Depression and were featured in World War II food rationing recipe booklets published by Royal Baking Powder Company and later the Betty Crocker Company.
Mrs Hislop’s [censored] Bible
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup dark brown sugar, firmly packed
1 stick (1/2 cup) Parkay margarine, melted
3/4-1 cup coconut milk
1/2 cup raisins, if desired
Preheat oven to 325F. Lightly butter or grease a 9 x 5’ loaf pan, 2-quart glass baking dish or 9 inch square baking pan. In small mixing bowl, combine flour, baking powder, salt and spices and stir with fork or wire whisk until mixed.
In a medium bowl, combine the sugar and margarine and stir with a wooden or sturdy plastic spoon until smooth and well blended. Now add flour mixture and stir just until ingredients are combined.
Add just enough coconut milk to make a thick batter. Scatter raisins over batter.
Spoon batter into prepared pan and bake at 325 for about 45 minutes, or until done (top springs back to the touch or toothpick inserted in center comes out clean.)
Do not over bake!
</div></div>
From <div class="ubbcode-block"><div class="ubbcode-header">Quote:</div><div class="ubbcode-body">Caribbean Choice </div></div>
Read more here
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