Apple Fruit Turnovers

Dough 6 cups of sifted flour 2 cups of shortening 2 tablespoons of sugar 1 cake or container of dry yeast dissolved in 1/4 c. Warm water 1 teaspoon of salt 1/2 cup of water 3 eggs, beaten If you do not want to make the dough you can by Pillsbury crescent dough at your local grocery store. This is a good substitute if you do not have the time or want to make the dough.

Filling 3 cups of apples peeled and diced, small dice 3 tablespoons of brown sugar ½ teaspoon of cinnamon 1 tablespoon of fresh lemon juice, this will keep the apples from browning, and gives it an extra flavor profile.  

Egg wash   2 eggs and a half of cup of milk or water, whisked well to use when folding the edges.  

Combine the sifted flour and shortening in large mixing bowl. You will now add the sugar, salt, water, beaten eggs and yeast. Make sure to corollary the directions on the yeast packet, salt will kill the yeast. You might want to add the salt at the very end of the mixing. You will mix the dough. Now you will cover and chill for 2-4 hours or overnight if you prefer. You can make your filling and hold that as well or make it the next day before when you are ready to make the turnovers.  

To make the filling you will peel the apples and core it. You will cut into uniform cubes or slices if you prefer. Take the brown sugar, cinnamon, apples and lemon juice and make sure all of the apples are coated. You can cover and refrigerate overnight or use right away.   Now it is time to roll out the dough. You will spoon a tablespoon at a time on a dusted flour cutting board, or countertop. You will try to make as square as inherent but do not overwork the dough. You will add a teaspoon of the apples into the center of dough. Now it is time to fold over the edges to form a triangular shape and egg wash the edges, and pinch the edges together with a fork. You will put the apple turnovers on an ungreased baking sheet. You will bake until they are a light brown color in for about 10 minutes in a 400 degrees oven. You can serve these warm or cold if you prefer.

If you have any questions about this formula please taste me at the address on my website.

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Jamaican Cooking For the Novice

#1. Jamaican Cooking For the Novice

Jamaican Cooking For the Novice

The spicy sweet flavors of the isle of Jamaica are sure to brighten up a dull meal any time. Here are a merge of recipes that are sure to bring some spice to the table! One of the most popular and well known signatures of Jamaican cooking has got to be the jerk rub. Here is a very good and relatively simple jerk seasoning recipe.

Jamaican Cooking For the Novice

Jerk Seasoning

Ingredients:
4 scotch bonnet peppers
4 (1 inch thick) pieces of ginger
4 tsp Jamaican allspice
6 bay leaves
2 tsp freshly ground nutmeg
2 tsp cinnamon
2 tsp whole coriander
2 tsp whole black peppercorns
2 lime
2 teaspoon salt
10 cloves garlic

Directions:
Blend all the ingredients in a food processor until it forms a nice even paste. Keep frosty until ready to use. This paste is your rub and it is imaginable on chicken or pork. Add to either before grilling or allow to marinade overnight for that "through and through" flavor. Keep in mind though that this method is a scorcher and the bonnet peppers can be very hot and the oils released by these peppers can de facto burn the skin.

Jamaican Veggie Patties:

As a side dish or a meat alternative, these splendid veggie patties will make your tastebuds squeal and then beg for more!

Filling-
Ingredients:
1 medium cabbage
1 small tomato cut up
2 tbsp margarine
1 scotch bonnet pepper
2 sprig thyme
2 tsp garlic powder
2 or 3 small slices of a green bell pepper
1 medium chopped onion
1/4 cup water
black pepper to taste
salt to taste

Directions:
Cut up/slice cabbage leaves in pieces. Saute tomato, onion, garlic, pepper, thyme in margarine.
Add cut up cabbage water and stir. Cover saucepan and cook cabbage are tender. Sprinkle with pepper and salt. Do not overcook as you will be using this as filling.

Pastry-
Ingredients:
11 ounces suet (beef fat or shortening)
4 cups flour
1 level teaspoon salt

Directions:
Trim all skin and fatty membrane from suet and set overnight in freezer. Next day, with a very sharp knife shave suet as finely as possible. merge salt and flour, then work in suet as you would shortening in plain pastry, cutting it in with two knives. Add iced water in sufficient estimate to have dough which can be rolled out. Form into a ball and with a rolling pin, pat gently, turning the dough over once or twice in order to have it all properly held together. Set overnight wrapped in wax paper in freezer. Next day, pull off sufficient dough (after defrosting) to roll into a circle the size of a breakfast saucer. Dip dough in flour before rolling. Roll quite thin and cut in a circle. In the center of each circle place a spoonful of cabbage filling, fold dough over to form a crescent shape seal edges with egg white or by crimping the edge and folding dough slightly under. Bake on ungreased tin sheet in a hot oven for about 35 minutes. Try separate fillings for experiment.

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Types of Pizza

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Toppings are mostly used to work magic when it comes to taste and aroma. Commonly used ones include; sauce which is basically made of ketchup or garlic paste, cheese mostly mozzarella, herbs or seasonings like basil, oregano and garlic. Various meats such as round beef, bacon, harm, chicken and seafood are also used.

Generally it's available in variety of sizes, shapes, dissimilar composition and tastes. The good thing though is that some shops can readily give you an choice of manufacture one according to your taste and beloved toppings. However, the coarse types of this dish include; pepperoni, garlic with cheese and sausage pizza. The sausage one, is very consumed and popular. It's easy to make one and literally no experts skills are needed. Mostly,it takes 30 to 60 minutes to make one.

Ingredients required include; 8 Oz dough, Hot or sweet sausages of Italian type, Sauce of tomato, Red pepper, minced fresh basil, sliced pitted black olives, crescent Pillsbury rolls, Cooked sauce, Mozzarella cheese, Olive oil, icy bread, mushrooms, fresh onions and tomatoes, Parmesan grated cheese, Oregano, garlic cloves, vegetable oil, canned tomato paste, crusts, shredded cheddar cheese and an egg yolk for brushing the top of the bread.

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