*~GUAVA DUFF~*

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*~GUAVA DUFF~*

 

Duff:

 

12 medium guavas, peeled

 

½ cup sugar

 

1 teaspoon cinnamon

 

1 teaspoon allspice, ground

 

4 cups flour

 

3 teaspoons baking powder

 

1 teaspoon salt

 

3/4 cup shortening

 

3/4 cup milk

 

1 egg, beaten

 

Peel guavas, cut in half and remove seeds. Dice the fruit and strain to

remove juice. Save juice to flavor sauce if desired. Put fruit in saucepan

with water to cover; add sugar, cinnamon and allspice. Simmer until fruit is

soft. Combine flour, baking powder and salt. Cut in shortening. Stir in milk

and egg to form a soft dough. Knead until smooth. Roll out like a jelly roll

on a floured board. Place ½ of the guava pieces on the center 1/3 of the

dough and fold over 1/3. Place remaining guava on folded dough and fold over

the other 1/3 and seal edges carefully. Wrap dough in a cotton or linen bag,

or foil, tie the top securely and put into a large pot of boiling water for

1 hour or more if necessary to set Duff. Serve with GUAVA SAUCE

 

GUAVA SAUCE:

 

1 cup confectioners sugar

 

¼ cup butter

 

1 teaspoon boiling water; dash of salt

 

2 tablespoons brandy or rum, or to taste

 

Cream butter until soft but not melted. Beat confectioners sugar in

gradually. add boiling water, salt and brandy or rum. Beat until smooth and

fluffy. Makes 1 cup

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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