Hot Cross Buns And Cod Fish Cakes

Hot Cross Buns

Ingredients

3½ cups flour

½ cup sugar

3 tablespoons melted butter

½ teaspoon salt

1 cup milk (scalded)

1 yeast cake softened in ¼ cup warm milk

1 egg (beaten)

1 teaspoon cinnamon

½ teaspoon allspice

¾ cup raisins

Method

1.                  Pour scalded milk into a bowl.

2.                  Add sugar, salt and melted butter.

3.                  Cool to luke warm.

4.                  Stir in softened yeast and the well beaten egg.

5.                  In a large bowl sift flour, cinnamon, and allspice. 

6.                  Add raisins and liquid.

7.                  Mix well then cover and let rise in a warm place until double in bulk.

8.                  Punch down and knead on a lightly floured board for a short time.

9.                  Shape into large biscuits, and place on a well greased baking pan.

10.              Allow to rise again.

11.              Brush tops of buns with slightly beaten egg white.

12.              Bake at 375°F for 20 minutes.  Yields 18 buns.

Hot Cross Buns was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from The Bermuda Cook Book by Cecille C. Snaith-Simmons, the chapter on “It’s Easter”, page 14. 

PDF Version of Hot Cross Buns

PDF Version of Cod Fish Cakes

Cod Fish Cakes

Ingredients

1 lb cooked cod fish flaked

3 cups mashed potato

1 egg

½ teaspoon pepper

1 teaspoon seasoning salt

¼ teaspoon thyme leaves

2 tablespoons chopped parsley

1 small onion chopped or grated

Cooking oil

Flour

Method

1.                  Beat egg in a bowl.

2.                  Add flaked codfish and mashed potato.

3.                  Mix well.

4.                  Add salt, pepper, thyme, onion and parsley.  Mix well.

5.                  Form mixture into patties.

6.                  Dust with flour and fry until golden brown.

Cod Fish Cakes go well with baked beans, lettuce and tomato.

Cod Fish Cakes was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from The Bermuda Cook Book by Cecille C. Snaith-Simmons, the chapter on “It’s Easter”, page 14. 

PDF Version of Cod Fish Cakes

PDF Version of Hot Cross Buns

Sour Cream Cake

Sour Cream Cake

Ingredients

½ lb. butter

3 cups sugar

3 cups flour

8 oz. sour cream

7 eggs

¼ teaspoon baking powder

2½ teaspoon vanilla extract

¼ teaspoon salt

Method

1.                  Heat oven to 375°.

2.                  Place all ingredients in a bowl and blend until smooth.

3.                  Pour into a greased and floured pan about 13” x 9”.

4.                  Bake at 375° for 45 minutes.  Reduce temperature to 350° and bake for about 1 hour.

Sour Cream Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from The Bermuda Cook Book by Cecille C. Snaith-Simmons, the chapter on “Cakes, Sweet Bread and Desserts”, page 74. 

PDF Version of Sour Cream Cake

Lemon Bread

Lemon Bread

Ingredients

1½ cups flour

3 oz. butter

1 cup sugar

2 eggs

½ cup milk

1 teaspoon baking powder

½ teaspoon salt

¼ cup walnuts (chopped)

1 Bermuda lemon

1/3 cup sugar

Method

1.                  Grease and flour 1 loaf pan.

2.                  Heat oven to 350°.

3.                  In medium size bowl combine flour, baking powder and salt – set aside.

4.                  Grate lemon rind – set aside.

5.                  Squeeze lemon – set aside.

6.                  In large bowl cream butter and sugar.

7.                  Add eggs one at a time beating well into the mixture.

8.                  Beat in milk and lemon rind as well as walnuts.

9.                  Gradually add the dry ingredients from the medium size bowl and mix well.

10.              Pour into loaf pan and bake for 1 hour.

11.              Add 1/3 cup sugar to the lemon juice.  Mix well.

12.              When bread is done remove from the loaf pan.  Pour lemon and sugar over the bread and allow to cool before serving.

Lemon Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from The Bermuda Cook Book by Cecille C. Snaith-Simmons, the chapter on “Cakes, Sweet Bread and Desserts”, page 75. 

PDF Version of Lemon Bread

Recipe Marketing: Hot Cross Buns and Cod Fish Cakes

Recipe Marketing: Hot Cross Buns and Cod Fish Cakes

Cod Fish Cakes

Cod Fish Cakes

1 lb. Cooked codfish flaked
3 cups mashed potato
1 egg
½ tsp pepper
1 tsp seasoning salt
¼ tsp thyme leave
2 tbs chopped parsley
1 small onion chopped or grated
Cooking oil
Flour

Beat egg in a bowl. Add flaked codfish and mashed potato. Mix well. Add salt, pepper, thyme, onion and parsley. Mix well. Form mixture into patties, Dust with flour and fry until golden brown.
Codfish cakes go well with baked beans, lettuce and tomato.

Hot Cross Buns

Hot Cross Buns
3 ½ cups four
½ cup sugar
3 tbs melted butter
½ tsp salt
1 cup milk (scalded)
1 yeast cake softened in ¼ cup warm milk
1 egg (beaten)
1 tsp cinnamon
½ tsp allspice
¾ cup raisins

Pour scalded milk into a bowl. Add sugar, salt and melted butter. Cool to luke warm. Stir in softened yeast and the well beaten egg.
In a large bowl sift flour, cinnamon, and allspice. Add raisins and liquid. Mix well then cover and let rise in a warm place until double in bulk.
Punch down and knead on a lightly floured board for a short time.
Shape in large biscuits, and place on a well greased baking pan.
Allow to rise again.
Brush tops of buns with slightly beaten egg white.
Bake a 375 degrees for 20 minutes.

Yields 18 buns.