Baking

Bahamian Johnny Cake 

Learn how to make your own Bahamian Johnny Cake with this easy recipe.

This is  a versatile dish that’s a crowd-pleaser and not too sweet. This Bahamian favorite is easy to make, using simple ingredients you likely already have in your fridge and pantry. And while the word “cake” conjures up visions of a rich dessert, Johnny Cake is actually more akin to bread – think cornbread or another dense loaf you might eat as a side dish.

JOHNNY CAKE

Serves 9-12

Ingredients:

3 cups flour
1 tablespoon baking powder
1 teaspoon salt
¼ cup sugar
½ cup cold butter, cut into small cubes
⅔ cup milk

Directions:

Mix all the dry ingredients together in a large bowl. Cut in butter using a pastry cutter or your hands, working the mixture until it resembles coarse meal. Add milk and combine until you have a soft dough consistency. Knead on a floured surface until smooth. Let the dough rest for 10 minutes, then transfer into a greased 9×9-inch pan. Bake at 350°F for 20-25 minutes, until the edges of the cake begin to turn a light golden brown. Let cool on a wire rack before serving.

Serve the Johnny Cake warm with butter or jam as a breakfast treat or a snack, or enjoy it as a side dish with stew or soups.

Source: Bahamian Johnny Cake Recipe from Nassau Paradise Island

3-Ingredient Coconut Oil Biscuits 

These look absolutely amazing!!!

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YIELD: ABOUT 12 BISCUITS
3-INGREDIENT COCONUT OIL BISCUITS
These 3-ingredient biscuits are made easy with self-rising flour and coconut oil.

PREP: 10 MINS COOK: 10 MINS TOTAL: 20 MINS
INGREDIENTS:

2 cups self-rising flour, store-bought or homemade http://www.gimmesomeoven.com/how-to-make-self-rising-flour-recipe/
1/4 cup coconut oil (solid, not melted)
3/4 cup coconut milk*, or any milk
DIRECTIONS:

Preheat oven to 425 degrees.

Add self-rising flour and coconut oil to a mixing bowl, and use a pastry cutter or forks to cut the coconut oil into the flour until the mixture is like fine crumbs. Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl. Knead the mixture until combined, but be careful not to over-knead.

Turn the dough out onto a cutting board that has been lightly dusted with flour. Gently roll the dough out until it reaches a 1/2-inch thickness. Use a biscuit cutter (mine was a 2-inch circle) to cut out the biscuits, and transfer to a baking sheet.

Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top. Remove and serve immediately.

*I used refrigerated coconut milk from the carton, not the thicker coconut milk from the can.

DIFFICULTY: EASY INGREDIENTS: COCONUT MILK, COCONUT OIL, SELF-RISING FLOUR

Source: 3-Ingredient Coconut Oil Biscuits – Gimme Some Oven