1 1/2. c. flour 

2 tsp. baking powder 

3/4 tsp. salt 

1/4 tsp. chopped hot pepper 

2 eggs 

1 tbsp. melted butter or margarine 

1/2 c. milk or more 

2 c. pumpkin, cooked and crushed 
 

1.Sift flour, baking powder and salt. 
2. Beat eggs until fluffy. 
3. Add beaten eggs, hot pepper, melted margarine and milk to dry ingredients and beat with a fork until smooth. 
4. Stir in crushed pumpkin,(batter should be of a dropping consistency) add more milk if desired. 
5. Drop by spoonfuls into preheated deep cooking oil at 375' F. Fry for 4 to 5 minutes or until evenly browned. Serve hot with or without a dip. 

VARIATIONS:
CORN FRITTERS: Omit milk and pumpkin and add 1 1/2 c cream style corn. 
PLANTAIN FRITTERS: Add 2 c. half ripe plantain cut in small pieces in place of pumpkin. 
 

1 1/2. c. flour 

2 tsp. baking powder 

3/4 tsp. salt 

1/4 tsp. chopped hot pepper 

2 eggs 

1 tbsp. melted butter or margarine 

1 1/2 c cream style corn. 

1.Sift flour, baking powder and salt. 

2. Beat eggs until fluffy. 

3. Add beaten eggs, hot pepper, melted margarine and milk to dry ingredients and beat with a fork until smooth. 

4. Stir in crushed pumpkin,(batter should be of a dropping consistency) add more milk if desired. 

5. Drop by spoonfuls into preheated deep cookin oil at 375' F. Fry for 4 to 5 minutes or until evenly browned. Serve hot with or without a dip. 
 

1 1/2. c. flour 

2 tsp. baking powder 

3/4 tsp. salt 

1/4 tsp. chopped hot pepper 

2 eggs 

1 tbsp. melted butter or margarine 

1/2 c. milk or more 

2 c. half ripe plantain cut in small pieces 

1.Sift flour, baking powder and salt. 

2. Beat eggs until fluffy. 

3. Add beaten eggs, hot pepper, melted margarine and milk to dry ingredients and beat with a fork until smooth.

4. Stir in crushed pumpkin,(batter should be of a dropping consistency) add more milk if desired. 

5. Drop by spoonfuls into preheated deep cookin oil at 375' F. Fry for 4 to 5 minutes or until evenly browned. Serve hot with or without a dip. 
 

3 Green plantains 

Juice of 3 limes 

Vegetable oil for frying 
 

3 Ripe Plantains 

½ tsp Baking Powder 

1 tbsp Raw Cane Sugar 

Vegetable oil for frying

1. Bring a large pan of water to the boil. 
2. Cut the ends off the plantains, place the plantains in the water and cook until soft 
3. Drain;  When they are cool enough to handle peel the plantains, mash them well with a fork and mix in the baking powder and sugar. 
4. Shape the mixture into small cakes. 
5. Heat the vegetable oil in a heavy frying pan and fry the cakes on both sides until golden. 
Serves 4

2 oz Whole Almonds 

2 Medium Tomatoes 

¼ pt Peanut Oil 

Juice of ½ lime 

1 Clove Garlic 

Freshly ground black pepper

1. Preheat oven to 180 degrees. 
2. Blanch the almonds in boiling water for 2–3 minutes, remove the skins from the almonds and toast on a baking tray in a hot oven until lightly browned. 
3. Remove skin and seeds from the tomatoes. 
4. Place the tomatoes, almonds, garlic and lime juice in an electric blender and blend until the mixture forms a smooth paste. 
5. Add the peanut oil gradually, with the blender still running, pouring it in a thin stream until it is completely absorbed and the dip is thick and creamy. 
6. Season with freshly ground black pepper. 

Serves 4

2 Large ripe avocados 

1–2 Spring onions 

Juice of ½ lime 
 

1. Halve the avocados, remove the seed and scoop out the flesh. 
2. Finely chop the spring onions. 
3. Put the avocados and the lime juice in a blender or food processor and blend until smooth. 
4. Stir the chopped spring onions into the avocado mixture. 
Serves 4  (Serve either of these dips with plantain chips or a selection of fresh raw vegetables, celery, cauliflower/broccoli florets, carrot/cucumber sticks, green/red/ pepper sticks) 
 

DATE FILLING:
1/2 c. water 
1/2 pkt. dates 
1 1/2 tbsp sugar 
1/2 tbsp lime juice 
Boil together until soft. Fill and frost cake

METHOD 2
1 .Cream butter (I lb.) and sugar (I lb.). Add eight large eggs one at a time. 
2. Add I tsp. lemon essence, 2 tsp. lime rind,
2 tsp. almond essence and 2 tsp. vanilla. 
3. Mix and sift dry ingredients - I lb. flour, 
4 tsp. baking powder, 2 tsp. mixed spice and 
1/2 tsp. grated nutmeg. Add gradually to creamed mixture. 
4. Mix in fruit and browning. 
5. Put in greased tins doubly lined with brown paper. 
6. Bake at 250*F or Regulo 2 for 3 hours or until done. 
NOTE: 
1. Less browning may be used as desired. 
2. Remove from oven and soak while hot with cherry brandy
or a mixture of cherry brandy and rum or with sherry. 

Guavas
sugar 
lime juice

1. Peel the guavas thinly; put them on to boil (whole) with enough water to cover. 
2. Boil until they are very soft. 
3. Take them out of the water and rub them through a sieve until only the seeds are left. 
4. To each cup of pulp allow 3/4 c. sugar. 
S. Put the fruit and sugar into a clean sauce-pan and boil to the consistency of jam. Bottle in sterilized jars. 

Ripe guavas 
Granulated Sugar 
Limes 

I .Wash guavas remove bad spots and cut them in halves. 
2. Place in a heavy, deep saucepan and cover completely with water. Boil for about 20 - 30 mins. or until the water is 
reduced somewhat and the guavas are soft. 
3. Pour in a strong fine cloth, gather the ends of the cloth and tie. Hang and allow to drip. Do not squeeze the bag. 
4. To every cup of liquid add 1 c. sugar and lime juice. (1 lime to about 4 - 5 c. of guava liquid). 
5. Cook slowly, stirring often until sugar is dissolved. 
6. Increase heat throughout for remainder of cooking time - stir occasionally to prevent overflowing. 
7. Remove from heat when the syrup spins a thread or use the cold water test. 
8. Pour in hot sterilized jars and seal immediately. 

COLD WATER TEST: Drop 1/2 tsp. of syrup in a saucer or shallow bowl of cold water - if it forms a soft ball, the 
mixture is ready to be bottled. 

3 large mammy apples (ripe) 

sugar 

lime juice 

I. Take 3 mammy apples and score the skin in sections and tear off without cutting it. 
2. Scrape off the thin brown skin which covers the fruit and which is very bitter. 
3. Cut the fruit in four, wash well in cold water, then cut into thick pieces and boil in about 2 pints of water until tender. 
4. Empty in a sifter, allow the juice to go through, then press the pulp through a sieve. 
S. To each cup of liquid and pulp mixed together allow I c. of sugar. 
6. Add a few drops of lime juice to sharpen the flavour. 
7. Boil to thick jam and put into small bottles (1/2 lb. size) as it soon spoils if not used up. If refrigerated, will last longer. 

2 heaps tamarind – shelled (1 1/2 C) 

1 ½ c. sugar 

5 - 6 c. boiling water 

2 pieces of cinnamon (opt.) 
 

1. Pour boiling water over tamarind and boil for 2 - 3 minutes. 
2. Cool and strain. 
3. Measure liquid and to every cup of liquid add I c. gran. sugar. 
3. Boil liquid, cinnamon and sugar at high temperature until sugar dissolves and continue to boil at medium heat until jelly is set. Test for jam or jelly stage. 
5. Pour in sterilized jars and seal at once. 

1. Wash and peel golden apples, grate or cut into small pieces. 
2. Place peel, pulp and seeds into jar. 
3. Add sugar, water, rum and essence and stir until sugar is dissolved. 
4. Leave for two days. 
5. Strain and bottle off and keep in relfrigerator. Use as required.

4 pieces mauby bark 
1 piece of aniseed 
1 piece cinnamon 
2 c.sugar 
Angostura bitters 

1. Put all ingredients into a pot and boil for a few mins 
2. Remove from heat and allow to cool. 
3. Strain. 
4. When serving, add water to desired strength and sugar if necessary. 
Serve with ice and few dashes of bitters.

1 lb. pumpkin 
1 tin pineapple juice 
3 c. water 
1 c. gran. sugar 
Ice 
 

1. Peel and cut pumpkin in small pieces. 
2. Boil in a little water until tender; cool. 
3. Puree in an electric blender with 3 c. water. 
4. Sweeten to taste. 
5. Add pineapple juice and ice. Chill and serve.

1 lb. sea moss 
1 lime 
Angostura bitters 
milk 
sugar to taste 
 

1. Soak sea moss with lime juice overnight. 
2. Wash thoroughly and cook in pressure cooker for 20-30 mins. or until the sea moss resembles a mass of jelly. 
3. Cool, add milk and sugar to taste and blend in a blender. 
4. Flavour with bitters and serve with crushed ice. 

one of sour 
two of sweet 
three of strong 
four of weak 
1 oz. of sour, 2 oz. sweet, 3 oz. of strong 
4 oz.weak; make 10 oz. of punch or 3 drinks.

Make my multiple of the above proportions desired. 
SOUR: Lime juice or lemon juice. 
SWEET: Simple syrup made of equal parts sugar and water boiled for 5 mins. Grenadine syrup is nice. 
STRONG: Rum. 
WEAK: Combined water and ice. Add a dash angostrua bitters and a dust of nutmeg. 

1 lb Carrots 
1 pt Water 
1 pt Soy Milk 
3 tbsp silken tofu 
1 tsp Rosewater 
½ tsp Freshly Grated Nutmeg 
Molasses or Raw Cane Sugar

1. Peel and freshly grate the carrots. 
2. Add the grated carrots to the water. 
3. Strain the mixture through a sieve lined with muslin, gathering up the muslin once the liquid has drained through and squeezing to extract all the juice. 
4. Repeat this process finally discarding the carrots. 
5. Stir the milk, silken tofu, rosewater and nutmeg into the carrot liquid. 
6. add molasses or raw cane sugar to taste.
Serves 4-6

1 Mature Coconut 

1½ pt Water 

4 oz. Raw Cane Sugar 

½ tsp Almond Essence 

1. Shell the coconut, peel and finely grate the flesh. 
2. Mix the grated coconut with the water and strain the mixture through a sieve lined with muslin squeezing the muslin to extract all the juice. 
3. Discard the coconut. 
4. Add the raw cane sugar to the coconut liquid and stir until the sugar has dissolved. 
5. Flavour with almond essence and chill. 
Serves 3-4

8 ozs Shelled Roasted Peanuts 

1½ pt Water 

½ pt Soy Milk 

½ tsp Vanilla Essence 

½ tsp Freshly Grated Nutmeg 

Raw Cane Sugar

1. Place the shelled peanuts in an electric blender or food processor. 
2. Measure out 1 pt of the water and gradually pour this into the blender while grinding the peanuts. 
3. Leave the blender running for 1–2 minutes until the peanuts are thoroughly blended. 
4. Strain the mixture through a sieve lined with muslin, pouring in a little at a time and squeezing the muslin to extract all the liquid. 
5. After squeezing, discard the contents of the muslin. 
6. Repeat until all the peanut mixture is used up. 
7. Add the soy milk, then sweeten the drink to taste with cane sugar and flavour with vanilla essence and grated nutmeg. 
Serves 3-4

1 Ripe Pineapple 
4–5 Slices Peeled Ginger Root 
3 Whole Cloves 
2 Limes 
2 pt Boiling Water 
4 oz Raw Cane Sugar

1. Peel the pineapple thickly and reserve the flesh for use in another dish. 
2. Crush the slices of ginger root and thinly slice the lines. 
3. Place the pineapple peel, ginger, limes and whole cloves in a large bowl. 
4. Pour on the boiling water, cover and allow to steep for 24 hours.  Strain the liquid discarding the pineapple peel, lines and spices. 
5. Stir in the raw cane sugar until dissolved.  Chill. 
Serves 4–6

8 oz Cornmeal 

4 oz Raw cane sugar 

¾ pt Coconut milk 

½ tsp Ground cinnamon 

4–5 Drops vanilla essence 

3 oz raisins 
 

1. Mix together the cornmeal and the sugar in a bowl. 
2. Pour in the coconut milk and stir well to produce a smooth consistency. 
3. Flavour with ground cinnamon and vanilla essence and stir in the raisins. 
4. Drop the mixture in heaped tablespoons onto 6 inch squares of aluminum foil. 
5. Fold the foil to make parcels of the mixture and press the edges well to seal. 
6. Bring a large pan of water to the boil and cook the dokono parcels in the boiling water for 1 hour. 
7. At the end of the cooking time carefully remove the foil and serve the dokono hot, sprinkled with a little sugar. 
Serves 4 
*(In Nevis we make this different [this must be the Rasta version] we make it with sweet potatoes grated, some people put a piece of pumpkin, add sugar to the mixture to sweeten) 
(Common to several Caribbean Islands, this dish is of African origin.  The authentic version would be cooked wrapped in banana leaves for which aluminum foil is a modern if not quite aesthetic substitute.

8 oz Grated Sweet Potato 

4 oz Raw cane sugar 

¾ pt Coconut milk 

½ tsp Ground cinnamon

4–5 Drops vanilla essence 

3 oz raisins (optional) 

1 oz hot peppers (bird peppers)

1. Mix together the grated sweet potato and the sugar in a bowl. 
2. Pour in the coconut milk and stir well to produce a smooth consistency. 
3. Flavour with ground cinnamon and vanilla essence and stir in raisins and peppers. 
4. Drop the mixture in heaped tablespoons onto 6 inch squares of banana leaf. 
5. Fold the banana leaves to make parcels of the mixture and tie with cord or strips of babana barkl. 
6. Bring a large pan of water to the boil and cook the conky parcels in the boiling water for 1 hour. 
7. At the end of the cooking time carefully remove the banana folds and serve the conky hot. 

Serves 4

1/2, c. boiling water 

1/2 c. all-purpose flour 

1/4 c. butter or margarine 

2. eggs 
 

1. In a saucepan put water and butter, bring to the boil and when all butter is melted put in all the flour at once and 
stir over heat until the mixture forms a ball in the center of the pot. This is called a PANADA. 
2. Remove from heat and leave for 5 minutes. 
3. Add I unbeaten egg and beat well then add second egg and beat until stiff. 
4. Take up mixture by teaspoons and drop on a greased cookie sheet 2" apart. Use atable- spoon for larger puffs. 
5. Bake at 375" until there are no beads of moisture on the puffs (about 40 minutes for larger puffs). 
6. Cool puffs then fill as desired. They should be crisp when finished baking but soften later. Makes 20 small puffs. 

SUGGESTED FILLINGS 
 

Preparation time - about 5 mins. 

Cooking time - about 35-45 mins. 

Guavas 

gran. Sugar 

icing sugar 

1.Cut tops off guavas and rub through sieve 
2.Weigh pulp and put in saucepan with the same weight of gran. sugar. 
3.Bring to the boil and simmer over a medium heat until mixture becomes stiff and shrinks from the sides of the pan. 
4. Turn out into a greased and sugared tin. 
5.When cold dredge with icing sugar and cut 
into squares. Make sure the cheese is thoroughly dry before storing in a tin. Gran. sugar can be used in place of icing sugar. 
Mango cheese can be made from Rose mangoes in the same method.

Full mangoes (not over ripe) 

(suggest Rose mango) 

3/4 c. sugar to each c. of pulp 

1/2 tsp. lime juice to each c. of pulp

1. Wash, dry and peel mangoes; rub through a sieve. 
2. To each cup of mango pulp add 3/4c. sugar and 1/2 tsp. lime juice. 
3. Boil mixture in a thick pan stirring continually until the mixture leaves the sides of the pan. 
4. Test a little in cold water. It should form a ball. Clean and dry a shallow pan. Grease it or brush it with rum. 
5. Pour the Cheese in it, should be about I" thick. 
 Put to cool. When cool cut into cubes and then toss in gran. sugar. The cheese may be molded in a variety of shapes if liked. 

2 tbsp. Margarine 

1'/2 c. vinegar 

2 c. gran. sugar 
 

I .Melt butter or margarine in heavy saucepan, add sugar and vinegar.
2. Stir until sugar dissolves. 
3. Wipe down sides of pan with wet cloth wrapped around fork. 
4. Boil until mixture is brittle when tested in cold water. 
6.Allow to cool then pour into a greased pan. 
7.When cool enough to handle take up and pull and fold until light in colour. 
8.When stiff stretch out long and twist, cut in pieces with scissors. 
Butter hands lightly when pulling candy. 
Old time candy makers used to loop it over a nail letting it hang then looping again until it was light coloured and stiff. 

1 oz. flour 

1 oz. butter 

a little egg yolk 

1.oz. grated cheese 

pepper and salt 

water 

1 .Rub butter into flour. 

2. Add cheese and seasoning. 

3. Bind to a stiff paste with the yolk and water. 

4. Roll out thinly and cut into straws and rings. 

5. Bake in a hot oven for about 5 - 7 mins. 

6. Place straws through the rings and serve hot. 

Melt a cube of butter (margarine or oil) in a skillet. Grind leaf in a blender or 
grinder to a flour like substance. Add 1 1/2 to 2 cups leaf flour to the 
melted butter. Cook covered on lowest heat for for at least 20 minutes, 
stir to prevent burning. Burning will render the mixture useless. 
Then Add this flour to your standard recipe, or add to a ready made box of 
brownies. Simple and not too bad to taste. Be careful ingesting any 
medical marijuana product as the potency of a batch can vary tremendously 
and your bodily reaction might be overwhelming. 
Use common sense and practical application to avoid discomfort. 
And if you use marijuana medically, inform your doctor of your use, 
and be certain that s/he notes this information in your medical records. 
Ask your doctor to monitor your medical marijuana use. Good luck. 
And may your suffering be relieved

1 oz leaf (crumbled and ground up if possible) 
2 qts whole fat milk (soy, cow, goat, coconut etc)Combine in crock pot and 
cook on low for 8 to 12 hours. Do not open. Do not stir. Do not worry. 

The medicine might float, that is fine. Strain the dregs from the liquid. 
Thats it. It's simple but tedious. The most important thing is CLEANLINESS. 
Milk products are very dangerous to serve to people if proper procedures 
are not kept up. All utensils and food preperation surfaces must be cleaned 
prior to EACH STEP and between each batch, since the mess left at the 
start of the cooking is gone bad by the time straining and bottling occur. 
The strainer should be cleaned immediately to prevent dangerous residues.

For flour, sieve the leaf through a large strainer, picking out the stems 
as you go (I do this several times). Or try placing leaf material in a large 
zip lock baggie and use a rolling pin to crush, remove stems, 
then sift repeating this measure until you have a course product. 
Put the mixture into a blender or food processor and grind. 
You should end up with 1 1/2 - 2 cups of finely ground leaf flour. 
Melt a cube of butter in a frying pan then add leaf  flour. Sauté for 30 minutes 
on lowest heat, stirring constantly.  Do not let this burn! I add this butter 
mixture and 2 whipped egg whites to an ordinary cookie recipe. 
Cut back of the flour that a recipe calls for. There are any number of recipes 
to which this can be added. Package cake or cookies - place a cube of 
butter in a frying pan and add leaf flour to melted butter stirring constantly, 
do not let this burn! Add this to the mix and add an extra egg. 
If necessary add a bit of water. 

For leaf butter, fill a large pot or crock pot with a gallon of water and bring 
to a boil. Add one pound of butter and a half pound of leaf and reduce to 
simmer for several hours, adding to the mixture water to total 5-7 gallons 
over a 48 hour period. This mixture remains on a low heat for the duration. 
The last gallon of water will be added in the final 5 hours of the cooking 
process. Press the leaf to the bottom of the pot with a steamer basket. 
Let cool, then scrape the butter from the top of the mixture and save. 
Discard the water and the leaf. This method must be kept cooking for the 
duration and might be inconvenient for those without a crock pot or an 
electric stove. Substitute this with butter in any recipe.

First, you will start the crockpot heating with 4 cups of water, 1 1/2 cups of Corn Oil, and 1 pound of butter. Allow crockpot to heat on high till the butter has melted, then turn it down to low. 
*Note: The reason for having a crockpot with at least two settings is that once the butter has melted, you must not allow the mixture to get hotter than 205 degrees or you will burn the mixture. You may use any method or type of crockpot, the mixture should cook between 165 and 205 degrees. 

While the butter is melting, you can process the leaf. I use a blender to grind the left, but I have been told that a coffee grinder works as well or better. What you must do is grind the leaf as fine as you can. I like to grind it up and put it all in a medium bowl. Then I spoon the fine powder into the sifter over the butter and oil mixture in the crockpot. Gently shake the sifter over the crockpot til most of the fine goes through. Put what wonít go through back in the blender. And continue this until you have sifted all of the fine marijuana powder one time. Be careful not to shake the sifter to hard as you will lose a lot of the powder to fine dust, that wil get lost in the air. 

Once you have sifted the powder once, regrind the coarse stuff with the blender and sift it again over the water and oil mixture, this time throw away the coarse leaf stems that wonít go through the sifter. Now gently stir the water, oil, butter, and marijuana mixture till all is smooth. Then cover the crockpot and cook overnight. Give the mixture a gentle stirring 2 or 3 times during the cooking time. Thatís all for day one. 

This is the actual baking day. This process takes about 3 hours time, Please be ready to spend this time without too many distractions. First, turn off the crockpot with the marijuana mixture in it. You can use the mixture still warm, but it is better if it is not hot when you mix it with the cake batter. Now, Preheat your oven to 350 degrees. 

Mix together the 3 boxes of cakemix, 1 1/2 teaspoons of baking powder and 1 cup of flour with a large spoon until well mixed. Add the 12 eggs and 1 cup of milk or buttermilk and mix with electric mixer until just combined. Now stir in the cooled marijuana mixture, making sure to scrape the sides of the crockpot for as much of the mixture as you can easily get out. Then, mix the entire mixture until it is smooth and well mixed.
 
 
 
 
 

*Note : The addition of the extra pound of butter, the three extra eggs, the baking powder, to the cake mix is compensated by the addition of the marijuana, flour, and milk; and gives the muffins a better texture. I usually use Devils food or another dark chocolate flavors of cake mix, mostly for the coloring, but the cake mix flavor can be any kind. I would say feel free to experiment, just remember your baking for others.