Here’s a bread that I made for one of our themed, carry-in work lunches. It is from Paul Grimes and was in Gourmet (May 2003). It’s a sweet bread with a grainy texture similar to cornbread. We served it with a curried/fruity chicken salad and iced tea but it would also be nice with butter or marmalade and a cup of hot tea….or maybe toasted….
This is either for brekkie or after a good “lime” which means hanging out at night, often served by vendors as a midnight snack. Adapted from Sweet Hands: Island Cooking from Trinidad & Tobago by Ramin Ganeshram. prep time includes the hour for letting dough rest while you do other things. It does not including the extra rising time. You can make the filling while the dough rests
A regular bread, not the sweet, cakelike type. Adapted from Breads of the World. Prep time includes rising time. Canned pumpkin is not recommended for this recipe.
Having a Luau party? Then this is a must but, you’ll want to make this throughout the year. The smell alone will get your significant other to release their grip on the remote, the kids will drift out of their bedrooms and the neighbors might come knocking. I dare to say, this might even be an aphrodisiac! It’s great alone but if you’re adventurous, slice some strawberries on it or drizzle chocolate syrup over it and top it with some whipped cream.
YOU WILL LOVE this Healthy, Low Fat, High Fiber, Vegetarian, Easy to make, And TASTE SO GOOD Recipe. IT got me into the Pillsbury Bake-Off as a Top-100 finalist!! You can also see and vote for this recipe at http://www.pillsbury.com/Bakeoff/AFR/finalist_recipes.asp?tab=6 Be assured–I got approval from Pillsbury prior to submitting and promoting this recipe!! 🙂 Pillsbury describes the recipe as “Traditional enchiladas take a healthful vegetarian twist in a sassy dish filled with fruity flavors” ENJOY!!
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