Tooloom Trinidadian Molasses And Coconut Sweetmeat Recipes

TRINIDAD SWEETBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside.
• Blend together the butter, sugar, eggs, evaporated milk and almond extract.
• Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir.
• Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins.
• Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.

TRINIDAD TOOLUM

Steps:

• Cook sugar in a heavy aluminum or iron pot and stir until it liquefies.
• Mix the shredded coconut in with the sugar and stir until well blended.
• Stir occasionally until liquid reddens.
• Add molasses, dried orange peel and ginger.
• Stir to blend and when the mixture starts to rise and fall, stir briskly and keep stirring until it leaves the side of the pot.
• Remove from the heat and drop by table spoon onto a lightly greased tray or dish.
• Shape into balls (about the size of table tennis balls).
• Remove when firm and store in airtight containers.
• * Serving size is a wild guess as I don't remember how much this recipe produces! Same with cooking time.

TOOLOOM (TRINIDADIAN MOLASSES AND COCONUT SWEETMEAT)

Steps:

• Heat the molasses in a heavy saucepan over medium heat. Stir in the sugar, and cook, stirring constantly, until it is dissolved, about 2 minutes.
• Stir in the nutmeg and coconut and continue stirring until the mixture is stiff and the coconut is cooked through, about 20 to 25 minutes.
• Remove from the heat. Form into 1 1/2-inch balls on a baking sheet lined with wax paper or aluminum foil that has been heavily greased with the shortening or butter. Allow to cool.

COCONUT SWEETMEATS

Steps:

• Butter a 12-by-17-inch baking sheet, and set aside. Place 1/2 cup desiccated coconut in an 8-inch-square baking pan; spread in an even layer.
• Combine the sugar, cream of tartar, and the water in a small saucepan, and stir to combine. Bring to a boil over medium-high heat, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystallization. Clip on a candy thermometer, and cook, without stirring, until the temperature reaches 240 degrees.
• Pour the sugar mixture onto the prepared baking sheet in a constant, steady stream, holding the pan close to the surface; do not allow any stray drips to fall onto the baking sheet. Allow the poured syrup mixture to sit undisturbed until just warm to the touch on the surface.
• Using a wide offset spatula, lift the sides of the jelled syrup, and fold over into the middle. Repeat this process, adding 1 1/2 cups coconut and the vanilla extract, until the mixture becomes slightly stiff and opaque white, about 3 minutes.
• Quickly press into the coconut-lined pan; flatten into an even layer. Cover with the remaining 1/2 cup coconut, and press to adhere. Let sit 5 hours or overnight.
• Invert the pan to unmold. Carefully cut the coconut sweetmeat into eight 1-inch strips using a serrated knife. Cut each strip diagonally to make diamonds. Store in an airtight container for up to 2 weeks.

SWEETMEATS

Steps:

• Crust: Preheat oven to 350*.
• Grease a 9x12 inch baking pan.
• Cream butter and brown sugar together.
• Add flour and mix well.
• Pat mixture into the prepared baking pan.
• Bake for 15 to 20 minutes.
• Remove from oven.
• Topping: Mix sugar and eggs.
• Add flour; stir well.
• Fold in walnuts and coconut.
• Pour topping onto crust.
• Bake for 20 to 25 minutes longer, until topping is set.
• Cool in pan and cut into squares.
• Makes 30 squares.