INSTRUCTIONS To roast the acorn squash: 1. Pre-heat the oven to 400 F degrees. Line a baking sheet with parchment paper. 2. Drizzle the insides of acorn squash with avocado oil, and seasonings. With a brush or your fingers spread the oil and seasonings around the squash. 3. Place the squash cut side down and roast for 40 minutes or until a knife comes in and out easily when inserted in the flesh of one of the squash. Let it cool for 5 minutes before stuffing. To Make the Stuffing: 1. Sauté kale, mushrooms, and onions, stirring frequently until translucent. About 5-6 minutes. 2. Add seasonings, balsamic vinegar, and agave. 3. Stir in the garlic and cook for 30 seconds. 4. Take off the stove and let cool for 5 minutes. Once cooled add the cooked quinoa and dried cranberries. 5. Stuff cooked squashes with quinoa mixture. 6. Bake for an additional 12 minutes 7. Serve and enjoy!
DIRECTIONS 1. Cream butter and sugar until light and fluffy. 2. Gradually beat in eggs one at a time. Stir in vanilla essence and almond flavoring. 3. Combine flour, mixed spice, baking powder and nutmeg. 4. Divide the flour mixture into three and liquid into two. 5. Fold the flour mixture into the creamed mixture alternately with the Browning, red wine and mixed fruits. 6. Scrape into a greased and lined 12" baking tin. Bake for 1 1/2 hours at 180°C/350°F or until a metal skewer inserted comes out clean.
To Serve: Allow to cool, slice and serve. Method Note: If eggs are small, then 6 may be used.
JAMAICAN CHRISTMAS FRUITCAKE By Altreisha Foster Serves 10
INGREDIENTS
• 16 oz Butter • 2 cups brown sugar • 4 medium eggs
• 1/2 teaspoons vanilla essence • 1/2 teaspoons almond flavoring • 6 cups counter/all purpose flour • 1 teaspoons mixed spice • 4 teaspoons baking powder • 2 teaspoons nutmeg • 6 tablespoons Browning • 3 cups red wine • 1 pound/2 cups mixed fruits, soaked (tropical fruit compote mix, or alcohol infused fruits)
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