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     James has been quite the homemaker all his life.  He is a domesticated gentleman and his  specialty is in the kitchen cooking and baking.

      He is certainly a very multi-talented man and he just loves to cook and bake and then entertain friends and associates. James is the perfect host with many years experience in fine dining.

      Here you'll find a few of his favourite
recipes.  
James In Da Kitchen
           "RUB UP" RAISIN CAKE"
3-1/2  cups all-purpose flour
      3 TSPS. baking powder
      1 TSP. cream of tartar
      1 TSP. salt
1-1/2 cups sugar
      1 cup shortening (or butter flavoured shortening)
1-1/2 cups evaporated milk
      2 large eggs
      3 TSPS. vanilla
      2 cups raisins
Grease and flour 10" tube pan.  Wash raisins and pat dry.  Sift together-flour, baking powder, cream of tartar, salt and sugar into mixing bowl.  Add shortening, evaporated milk, eggs and vanilla.  Beat 3 to 4 minutes with an electric mixer until blended, scraping bowl frequently.
Stir in raisins by hand and turn into tube pan.  Bake in a 325 degree oven for 1 hour or until tested done.  Cool in pan 10 to 15 minutes.  Turn out on wire rack to cool thouroughly before
wrapping.  cake is best after standing about 8 hour or overnight.
       LONG ISLAND GRITS PUDDING
1/2 cup quick yellow grits
   2 cups boiling water
1/4 cup TSP. salt
1/3 cup sugar
   1 TBSP. butter or margerine
   3 eggs, beaten
1-1/3 cups milk
   1 TSP. cinnamon
   1 TSP. vanilla
1/4 cup raisins
1/4 cup chopped nuts
2 TBSP. brandy or rum (optional).
Soak raisins and nuts in brandy.  Grease 8" baking dish or other oven proof baking dish.  Heat
oven to 325 degrees.  Stir grits slowly into salted boiling water in saucepan.  Return to boil. 
Remove from heat.  Beat eggs, milk and vanilla together and add to grits.  Add cinnamon, nuts, raisins and mix well.  Pour into baking dish and bake about 50 minutes.  Serving suggestion: cut into squares or spoon into dessert dishes.  Top with hard sauce or sauce of chioce.  Serve warm or cold.  6 to 8 servings.
                    HARD SAUCE
1 cup butter, softened
1-1 pound box confectioner's sugar.
1/4 cup brandy
Cream butter until light.  gradually add sugar and beat until fluffy.  Add brandy and blend well.  Serve.  Unused sauce may be sotred in refrigerator.  Bring to room temperature before serving.
     OATMEAL RAISIN POUND CAKE
1-1/2 cups butter, softened
1 (160z.) package brown sugar
1 cup granulated sugar
6 large eggs
3/4 cup milk
1/4 dark rum
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup raisins
1 cup chopped pecans ( or walnuts)
1/2 cup oatmeal
1/2 cup rum
Combine raisins, nuts, oatmeal and 1/4 cup rum.  Set aside.  beat butter at medium speed with an electric mixer about 2 minutes or until creamy.  Gradually add sugars, beating 5 to 7 minutes.  Add eggs, one at a time, beating just until yellow disappears.  Combine milk, 1/4 cup rum and vanilla.  Combine flour, baking powder and salt; add to butter mixture alternatley with milk mixture, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Fold in raisin mixture.  Pour batter into greased and floured 10" tube pan.  Bake at 325 degrees for 1 hour and 20 minutes or until a wooden pick inserted in of cake comes out clean.  Cool in pan on wire rack 10 to 15 minutes; remove cake from pan and cool compleltely.
Hosted by www.Geocities.ws

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