Mamas Fry Bakes St Vincent And The Grenadines Recipes

MAMA'S FRY BAKES ( ST. VINCENT AND THE GRENADINES)

Steps:

• If not using yeast, omit step 6. The dough can be rolled out and fried immediately.
• Mix together the flour, salt, baking powder and yeast.
• Rub in the shortening.
• Add sufficient water to the flour mixture to make a smooth dough.
• Knead dough lightly until smooth.
• Cover with a damp cloth and leave dough to relax for ½ hr).
• After dough has rested for ½ hour, divide and shape into 12 balls.
• Roll each ball of dough on a lightly floured surface, to 1/4 " thick and 3 1/2" round.
• Fry in hot oil until brown on both sides.
• Put on paper towels to absorb excess oil.
• These freeze well and can be reheated in the microwave.

GRENADINE

Steps:

• Combine all ingredients in the bowl of a food processor and process briefly to break up the seeds. Transfer to a 1-quart Mason jar and set the jar aside for 3 days in a cool, dark place, but don't refrigerate.
• Strain the contents through a fine sieve into a 4-cup glass measuring cup. Allow the liquid to drip through; this could take up to 30 minutes.
• Transfer the strained liquid to a medium-size nonreactive saucepan. Bring just to a boil over low heat, about 10 minutes.
• Remove from the heat and cool to room temperature before using. Store the Grenadine in the refrigerator, where it should keep for up to 6 months.