Day Of The Dead

Pan de Muerto
(Bread of the Dead)

¾ cup lukewarm water

2 tablespoons powdered yeast

4 ½ cups flour

¾ cup plus 2 tablespoons of sugar

1 teaspoons salt

3 eggs

1 cup of vegetable oil

1 tablespoon orange peel

1 teaspoon vanilla

In a bowl, mix water and yeast, make sure the yeast disperses well. In a kitchen aid mixing bowl, add flour and the yeast mixture. Add the sugar, salt, eggs, oil, orange peel and vanilla mix with the flat spatula of a kitchen aid for 5 minutes. You will obtain a greasy mix. Otherwise mix very thoroughly with hands until you obtain a greasy mix.

Place this mix in a deep bowl and cover with cling film. Leave in a warm place overnight until it doubles in volume. Take the mixture from the bowl and place on a surface, cut in half and take out about 1/3 of each half. Shape the larger bits into two balls, place on an oiled baking tray.

Take a little dough from the other smaller bits, these can be turned into large ropes that are going to be cut in half and placed on top of the bread in the shape of a cross. The little bit left will go on top of the bread. Brush with milk and sprinkle some sugar on the breads.

Bake in the oven at 160 degrees (fan assisted oven) for 20 minutes, then reduce to 140 degrees (fan assisted oven) for 20 minutes and then reduce to 120 degrees (fan assisted oven) for another 20 minutes

Leave to cool down, it should sound hollow when baked, if not carry on baking for a little longer until thoroughly baked. Makes 2 breads

Mexican Hot Chocolate

2 teaspoons good-quality ground cocoa

1 teaspoon sugar, plus extra to taste

¼ teaspoon ground cinnamon

½ teaspoon ground almonds. You can add more if you want a thicker texture

250 ml milk

Make the chocolate mix by putting all the ingredients, except the milk, together in an empty, clean glass jar. Shake until completely combined.

Heat the milk in a pan, add the chocolate mix. Bring to the boil and reduce the heat.
Simmer for about 2 minutes, stirring constantly; use a small whisk to froth the mil.
Serve hot.

Beef & Barley Vegetable Stew With Corn Bread

These recipes where given to me by my mother-in-low, Vivian. The last time that I where at her home, was one of the best time we had.
She love her family and kept then worm with her yummy food.

Beef & Barley Vegetable Stew
With Corn Bread

Beef & Barley Vegetable Stew
3 pounds Lean Beef, cubed
2 Tablespoons Olive Oil
1/4 cup flour
2 quarts beef broth (or water)
1 1/2 Tablespoons Salt
1/4 Tablespoon Pepper
2 Tablespoons Minced Parsley
2-3 potatoes, diced
1/2 cup Barley
1 cup Carrots, cubed
1/2 cup Celery, chopped
2 cups Canned Tomatoes, drained
1 cup Peas

Coat beef in seasoned flour Brown meat in oil. Place meat, broth, seasonings and parsley in a soup kettle. Cover tightly and simmer 1 hour. Add barley and potatoes and simmer another hour. Cool and skim off excess fat. Add carrots, celery and tomatoes. Simmer 45 minutes. Add fresh peas and continue cooking 15 minutes.

Corn Bread

2 cup water ground white cornmeal
½ cup flour
1teaspoon sugar
3/4 teaspoon salt
2 teaspoon backing powder
1 ½ cup buttermilk
3/4 teaspoon soda
2 eggs
3 tablespoon melted shortening
Mix day ingredients together. Add remaining ingrediens and beat well. Pour into a greased pon and bake in a 450 oven or till golden brown. About 20 to 25 minutes.