Nutty Coconut Fish ~ Addimu for Yemaya

~ Nutty Coconut Treat for Yemaya! ~
Ingredients:
-1/4 cup mayonnaise
-1/4 cup prepared brown mustard
-1/2 cup dry bread crumbs
-1/4 cup shredded coconut
-1/4 cup chopped mixed nuts
-1 teaspoon granulated sugar
-1 teaspoon salt
-1/2 teaspoon cayenne pepper
-1 pound whitefish fillets
Procedure:
~Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
~In a small bowl, blend mayonnaise and brown mustard. In a medium bowl, mix dry bread crumbs, shredded coconut, chopped mixed nuts, sugar, salt, and cayenne pepper.
~Dip fish in the mayonnaise mixture, then in the bread crumb mixture. Arrange coated fish fillets in the prepared baking dish.
~Bake 20 minutes in the preheated oven, until fish is easily flaked with a fork.

Pumpkin Pie ~ Addimu for Oshun

~ Mm..A sacred offering to Oshun ~
Ingredients:
Crust-
-1 1/4 cups all-purpose flour
-1/2 cup butter, chilled and diced
-1/4 teaspoon of salt
-1/4 cup of iced water
Procedure:
~In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
~Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
~For this pie, it is important to bake the crust for about 10 minutes using pie weights or if you do not have any of those, then use some dried beans to keep the pie crust from puffing.
Filling-
-2 eggs plus 1 yolk (reserve extra egg white for glaze)
-2 cups of fresh pumpkin (steamed and mashed)
-¾ cup granulated sugar (I prefer brown sugar)
-1 ½ cup of heavy cream
-2 tablespoons of melted butter
-½ teaspoon of salt
-¾ teaspoon of cinnamon
-½ teaspoon each of ground ginger and freshly grounded nutmeg
-1/8 teaspoon of freshly ground cloves
Procedure:
Assembling the pie is very simple. Mix all in one large bowl and then pour into the pie shell. Bake for 45 minutes at 350°F or until you can insert a toothpick in the center and it comes out clean.

Bacardi Rum Cake ~ Addimu for Eleggua

~ Sweet Rum cake for Eleggua! ~
Ingredients
Cake
-1 cup chopped, toasted pecans or walnuts
-1 18-1/2 ounce yellow cake mix
-one 3.4 ounce package (4-serving size) instant vanilla pudding mix
-4 eggs
-1/2 cup cold milk*
-1/2 cup vegetable oil
-1/2 cup Bacardi dark rum
Glaze
-1/2 cup butter
-1/4 cup water
-1 cup sugar
-1/2 cup Bacardi dark rum
Procedure
~Cake -  Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of Bacardi Rum Cake. Use brush or spoon to put extra dripping back on cake.
~Glaze - Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.
Note: The rum will cause steam. Be careful not to burn yourself.

Black Beans and Rice ~ Addimu for Oya

~ One of Oya's favorite meals! ~
Ingredients:
-1/4 cup olive oil
-2 onions, finely chopped
-2 green bell peppers, chopped
-3 garlic cloves, chopped
-4 bay leaves
-1 tablespoon ground cumin
-2 cups long-grain white rice
-4 (14-ounce) cans black beans, drained and rinsed
-2 (14-ounce) cans diced tomatoes with green chiles drained
-2 cups water
-1/4 cup apple cider vinegar
-Kosher salt and freshly ground black pepper
Procedure:
~Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.
~Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender.

Pink Ladies ~ Addimu for Obba Nani

~ Rich, chocolate sweets for Obba Nani! ~
Ingredients:
-1 cup all-purpose flour
-3 tablespoons white sugar
-1 tablespoon unsweetened cocoa powder
-1/2 cup butter
-1 (14 ounce) can sweetened condensed milk
-2 cups chocolate chips
-1 1/2 cups confectioners' sugar
-3 tablespoons butter
-3 tablespoons maraschino cherry juice
-1 (1 ounce) square semisweet chocolate, chopped
Procedure:
~Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking pan. In a medium bowl, stir together flour, white sugar, and cocoa powder. Cut in butter until the texture is mealy. Pat into the bottom of the prepared pan.
~Bake for 10 minutes in the preheated oven. In a saucepan over medium-low heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring frequently until chips are melted and the mixture is smooth. Pour over the baked crust.
~Return to the oven, and bake for 15 minutes. Remove, and cool in the pan over a wire rack.
~In a medium bowl, mix together the confectioners' sugar, butter, and cherry juice. Spread over the cooled filling in the pan. Melt semisweet chocolate in a small glass dish in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Place in a plastic bag or piping bag, cut the tip to 1/8 inch, and drizzle the chocolate over the bars in a back and forth motion to make stripes. Cool completely before cutting into squares.

Homemade Caramels ~ Addimu for Oshun

~ Sweet caramel squares to offer Oshun! ~
Ingredients:
-candy thermometer
-wax or parchment paper
-1 can sweet condensed milk
-2 cups sugar
-1 cup butter
-1/2 tsp salt
-1 1/2 cup white Karo Syrup
Procedure:
~Cook and stir constantly. (CONSTANTLY) cook in heavy pan until it reaches 240 degrees.
~Take off stove and add…
for licorice caramel: 3/4 t anise oil and 3/4 t black food coloring
for cinnamon caramel: 1t cinnamon oil 3/4 t red food coloring (make sure it is no taste)
pour into a 9×13 buttered pan. cool completely before cutting.
TIPS:
~Make sure you stir caramels with either a wooden spoon or a spatula that can stand high temps. like papered chef.
~Try not to splash on the sides because when you are stirring don’t scrape the sides back in there, scrape  only the bottom of the pan. If you bring the sugar crystals from the sides of the pan back into your candy it will sugar it and be all crunchy instead of smooth when it is all done.
~Put your candy thermometer into the candy after it has boiled for a bit and started to change colors don’t drag it around because scraping the metal to metal together can also sugar your candy. ALSO once you put the thermometer in you have to keep it in until it is done, don’t take it out and put it back in unless you clean it.
~Keep the heat on a med heat and if you start seeing little brown specks in your candy take it off the heat immediately and turn it down. Thats called candy scorching.
(Cooling in Pan)

(Cut into small squares will go a long way!)

(Result)