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Jamaican buns
Yield: 24 servings
3 1/2 cup Flour
1/2 cup Sugar
2 tsp Baking powder
1/2 tsp Salt
2 Tbsp Lemon rind; -OR-
1 Tbsp -Lemon extract
1 cup Butter or shortening
3 Eggs
3/4 cup Milk
1 cup Raisins
1 1/4 cup Shredded coconut
2 Egg whites; lightly beaten
Preheat oven to 350 F.
In a large mixing bowl, combine flour, sugar, baking powder, salt, and lemon rind. Cut in butter until mixture is crumbly in texture. Beat eggs with milk and add to flour mixture. Blend until just moistened. Do not over mix. Add raisins and coconut and mix again, just enough to incorporate. Using an ice-cream scoop or tablespoon, portion dough onto a greased cookie sheet. Brush the tops of each bun with beaten egg whites and sprinkle with sugar.
Bake for about 25 minutes. Buns should be golden brown and firm to touch.
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Caribbean Sand Bars
1 1/4 sticks butter
1 1/4 cups light brown sugar
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
2 eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
4 cups chopped pecans
Preheat oven to 375 degrees. Butter a 9x9 inch pan.
Sift flour, salt, and baking powder and set aside. Cream butter and brown sugar until smooth. Add eggs, one at a time, and beat until smooth and creamy. Add vanilla and stir well. Add flour mixture and blend well. Fold in nuts and spread batter evenly in greased pan. Bake 25-30 minutes. Remove and cool completely before cutting.
Note: For maple bars, add 2 tablespoons maple syrup. For chocolate chip bars, reduce pecans by 1 cup and add 1 cup chocolate chips
