H International Night Recipes Kenya http Kenya rcbowen com

							4-H International Night
      Recipes 2006

                                  Kenya
               http://Kenya.rcbowen.com/wiki/index.php/maandazi

                          Maandazi from Sukuma Wiki

               2 cup flour         2 ½ tsp baking powder
               4 Tb Sugar          2 Pinch Salt
               2 eggs              ½ cup water
               Oil

Sift flour and baking powder together. Add sugar and salt. Beat egg well and
add water. Stir egg mixture into flour and mix until soft dough is formed. Add
more water if necessary. Knead down in the bowl until smooth but not sticky.
Dough should leave the sides of the bowl cleanly. Cover with towel and let rise in
warm place about 30 minutes. Roll out dough on a flowred board until ½ inch
thick. Cut in squares, strips, or triangles. Fry in deep fat until golden brown.
Drain on absorbent paper.
4-H International Night
      Recipes 2006

                                   Jamaica
                  www.jamaican-recipes.com/jamaicansnacks.html

               Auntie Mae Mae SWEET POTATO PUDDING Receipe

2 lb Sweet Potato (grated)      ¼ lb. Yellow Yam (grated)          ½ cup Flour
1 tsp. Baking Powder            ¼ cup Raisins                      ¼ tsp. Nutmeg, grated
½ lb. Brown Sugar               1 tsp Vanilla Flavoring            4 cups Coconut milk
½ tsp. Salt                     1½ oz. Butter

  Note: This sweet potato pudding is totally different from sweet potato pie. The kind
  of sweet potato we use to make this pudding is called Boniato by some people. If
  you use the orange colored sweet potato, which is called yams, the pudding may
  not turn out the way it should.

  Method: Mix in flour, baking powder, potato, yam, and raisins together. Now warm
  the coconut milk, and add the butter, brown sugar, vanilla flavoring, and grated
  nutmeg to it. Stir the mixture with a wooden spoon until sugar is dissolved. Com-
  bine potato and coconut milk mixture, stir until smooth. Grease baking pan with
  butter, and pour into pan. Let the mixture si! t for about 20 minutes. You need to
  Pre-heat the oven to 350 degrees Fahrenheight. Bake for about an hour then re-
  move the pudding. Stick a dining knife in to the middle of the pudding and pull the
  knife out fast. If the knife has any of the pudding mixture on it, put it back in the
  oven and let bake for another 40 minutes. Check the pudding again with the knife.
  If the pudding is not ready, bake for another 10 minutes, it will be ready then. Let
  the pudding cool overnight. You can serve it with breakfast, lunch, or as a snack.
  You could also spice up this pudding by adding a small amount of wine to the in-
  gredients, if you so desire.
4-H International Night
      Recipes 2006

                               Jamaica
            http://www.jamaicans.com/cooking/cakes/bulla.shtml

                                   Bulla

 INGREDIENTS :
 2 3/4 cups brown sugar                        1/2 tablespoon salt
 2 cups + likle bit of water                   1 cup margarine
 2 tablespoon ginger                           2 tablespoon vanilla
 7 1/2 cups flour                              3 tablespoon baking powder
 1/2 tablespoon baking soda                    1 teaspoon nutmeg
 Flour for rolling out bulla

 METHOD:
     Dissolve sugar and salt in water,add ginger,margarine and vanilla.
     Sift together all dry ingredients and combine with liquid- gradually
     Dough must be clammy and heavy. place on floured board and dust with
     flour until dough is manageable. Roll out to a thickness of .75cm and cut
     into slices Bake in a 375 degree oven until done 20-25 mins
4-H International Night
      Recipes 2006

                               Jamaica
        http://www.jamaicans.com/cooking/cakes/coconutbread.shtml

                                Coconut Bread

 INGREDIENTS :
 3 cups flour                                    3/4 cup sugar
 4 teaspoons baking powder                       1 teaspoon salt
 1/2 teaspoon cinnamon                           1/8 teaspoon nutmeg
 1 1/3 cups shredded coconut                     1 1/2 cups milk
 1 egg                                           2 tablespoons vegetable oil
 1 teaspoon vanilla extract

 METHOD:
 Preheat oven to 350 degrees.
 Combine flour, sugar, baking powder, salt, cinnamon, nutmeg and coconut in large
 bowl. In separate bowl, beat milk, egg, oil and vanilla extract together until well
 blended. Add liquid ingredients to dry ones and stir to blend. Do not over-mix. Pour
 batter into a 9x5x3 inch loaf pan. Bake for about 1 hour until a cake tester inserted
 into the center of the cake comes out clean. Cool 10 minutes in the pan, then invert
 the bread onto a cake rack to cool completely.

 Make 10 to 12 servings.
4-H International Night
      Recipes 2006
                             Madagascar
                             http://library.thinkquest.org

             SALADY VOANKAZO (Fruit Compote with Lichee Nuts)

 Yield: 1 quart fruit mixture (8 servings)

 Vanilla gives an unfamiliar bouquet and unusual flavor to fresh fruits.

 In a 2-quart glass or china bowl combine:
 1 cup FRESH PINEAPPLE, cut in 1-inch dice
 1 cup CANTALOUPE, cut in 1/2-inch dice
 1 cup ORANGES, peeled and very thinly sliced
 1/2 cup STRAWBERRIES, sliced.

Mix the fruits so that they are well blended. Pour 1/2 cup CANNED LICHEE
NUTS across top of fruit.

 In a 1-pint saucepan combine:
 1/2 cup SUGAR
 1/2 cup WATER
 1/4 tsp. SALT
 2 Tbs. LEMON JUICE.

Bring to a boil and boil hard for 1 minute. Add 2 Tbs. PURE VANILLA EXTRACT
to the syrup. Pour the piping hot syrup over the fruit. Chill in refrigerator for 1
hour.

 Fill a small cruet or sprinkler bottle with PURE VANILLA EXTRACT. Bring the
Salady to the table in the bowl along with the cruet of vanilla. Fill individual com-
pote dishes with the fruit. Sprinkle a few drops VANILLA over the fruit as it is be-
ing served.
4-H International Night
      Recipes 2006



                                Ireland
                               Irish Soda Bread

                               2 c unsifted flour
                            1 ½ tsp baking powder
                                   ¾ tsp salt
                              ¼ tsp baking soda
                                 1 c buttermilk

 Mix ingredients. Add buttermilk and stir to make a soft dough. Turn out on
 lightly floured board and knead for about 1 minute. Shape dough into a round
 loaf about 8 inches in diameter. Put in greased round pan or on a greased
 cookie sheet. With sharp knife, cut cross on the top. Bake in preheated oven
 (350 degrees) for 40 minutes or until done. Bread is done if it sounds hollow
 when tapped with knuckles. Cool on its side before cutting. For a soft crust,
 wrap loaf in a tea towel and stand on its side to cool.
4-H International Night
      Recipes 2006



                               Germany
                              Ice Cream Kolachkys

                         1 pint of ice cream melted
                                1 lb of butter
                                 1 ½ T sugar
                                    4 c flour
                     Canned fruit filling (any flavor is fine)
                              Powdered sugar

Cream together ice cream and butter. Gradually add sugar and flour. Refrig-
erate overnight. Roll on floured pastry board to 1/8th inch thickness. Cut into
circles or squares. Fill with a little bit of fruit filling. Bake in a 350 degree
oven for 20 minutes or until lightly browned. Cool, sprinkle with powdered
sugar. Eat and enjoy.
4-H International Night
      Recipes 2006

                                Finland
                                  Finnish Logs

                           ¾ c soft butter or margarine
                                     1/3 c sugar
                               1 tsp almond extract
                            2 c sifted all-purpose flour
                                      ¼ tsp salt
                               1 egg, slightly beaten
                     ¼ c finely chopped unblanched walnuts
                                     1 tsp sugar

 Preheat oven to 350 degrees. Lightly grease cookie sheets.

 In large bowl, with wooden spoon, beat butter, 1/3 c sugar, and almond extract
 until light and fluffy.

 Add flour and salt; mix well with hands

 Turn out dough onto lightly floured surface. With hands, shape each part into a
 roll 12 inches long and ¾ inch in diameter. Cut each roll into 6 (2 inch) pieces.

 Place 1 inch apart on cookie sheets. Brush tops lightly with egg; sprinkle with
 mixture of almonds combined with 1 tsp sugar.

 Bake 15 to 20 minutes, or until delicately browned. Remove to wire rack; cool.

 Makes 3 dozen