Jamaican Sweet Potato Pudding

Ingredients:

½ cup of flour

2 ½ lbs of sweet potatoes, boiled, peeled and mashed

½ cup of raisins

1 tsp of baking powder

¾ lb of brown sugar

1 ¼ tsp of vanilla

1 ¾ cups of butter

1 tsp of nutmeg

4 ¼ cups of coconut milk

Directions:

Cream all the ingredients together.

Pour the pudding into a greased pan and into a 350-degree oven for 1 hour.

Stick a knife into the pudding to test that it has baked through.

Jamaican Lamb/Goat

Ingredients:

• 2 ¼ lbs of lamb loin
• 2 onions, chopped
• 3 chilies, chopped
• ½ cup of parsley, chopped
• 2 shallots, chopped
• 3 scallion, chopped
• ¼ cup of ginger, grated
• salt and pepper
• ¼ tsp of clove
• ¼ tsp of nutmeg
• ¼ cup of lime juice
• 3 tbsp of olive oil
• 1 tsp of all spice
• 2 tbsp of brown sugar
• 3 tbsp of soy sauce
• 1 tbsp of water

Directions:

1. Tenderize the lamb loin.
2. Add the remaining ingredients to a blender and mix them well.
3. Pour them onto the loin and massage them into it.
4. Allow the loin to marinate for 6 hours.
5. Bake the lamb on a low heat, 350-degrees, for 2 hours or until it is well cooked.

Serves: 5-6 persons

R/T's Jack Daniels Orange Meatballs

1.5 lb Ground Lamb/Goat/Beef  (your choice)
1 Egg
1 C. White Bread or Sourdough Bread Center (Soaked
0.25 C. Minced Onion (Fresh or Re-hydrated)
0.25 C. Grated Romano Cheese
2 T. Granulated Garlic
1 T. Coarse Ground Black Pepper
1 T. Parsley
 0.5 T. Salt
Orange JD Sauce:
18 oz Orange Marmalade
0.5 C. Spicy Coarse Ground Brown Mustard.
0.5 C. Jack-Daniels Whiskey
0.25 C. Brown Sugar
0.5 tsp. Crushed Red Pepper Flakes
0.25 tsp. Onion Powder
0.25 tsp. Cayenne Pepper
0.25 tsp. Da-Bomb or 100% Pain Hot Sauce, look it up on
1 large Orange (1/2 zest available)
Preparation
Meatballs:
1. Combine all ingredients in bowl and mix well.
2. Pre-heat Olive oil in fry-pan.
3. Chill meatball mixture for 15 min in freezer.
4. Roll meatballs into 1" balls. (wet hands, cold meat)
5. Brown meatballs leaving interior pink (not quite cooked through).

Sauce:
1. Combine all sauce ingredients in saucepan and simmer.
Cooking Instructions:
1. Add meatballs to sauce and simmer for 2 hours.
2. Simmer till the meatballs are cooked inside and sauce thickens (at least 1/2 hour.)
3. Transfer to slow cooker on warm for serving.

Pumpkin Patch Torte

This cake is unforgettably moist and delicious, and not too sweet. The frosting's subtle maple flavor is the perfect accompaniment to the pumpkin cake. .—Taste of Home Test Kitchen

12 ServingsPrep: 25 min. Bake: 20 min. + cooling
Ingredients
1 can (15 ounces) solid-pack pumpkin
1 cup packed brown sugar
1/2 cup sugar
4 eggs
1/2 cup canola oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt

FROSTING:
1 cup maple syrup
2 egg whites
1/4 teaspoon cream of tartar
3 drops green food coloring
1 drop yellow food coloring
Candy pumpkins

Directions
Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper. In a large bowl, combine the pumpkin, sugars, eggs and oil until well blended. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to pumpkin mixture.Pour batter into prepared pan.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper.
For frosting, in a large heavy saucepan over low heat, combine the syrup, egg whites and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating until frosting reaches 160°, about 8 minutes. Transfer to a large bowl. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Remove 1/4 cup frosting to a small bowl; tint with green and yellow food coloring and set aside.
Cut cake widthwise into thirds. Place one layer on cake plate. Spread with one third of the frosting. Repeat layers. Arrange pumpkins on cake; add vines with reserved green frosting.
Yield: 12 servings.