Nashauna Drummond, Staff Reporter
Jescinth Williams.
TWO WEEKS ago, Jescinth Williams was all smiles when her banana bread topped the field in our 'Banana Bread Bake-Off'.
We found out that that wasn't the only thing Williams had in the oven. Actually, she almost always has something cooking or baking.
The interior decorator began her culinary journey 12 years ago when her son Yannicka was born.
"I never used to cook so much. My son appreciates good cooking and he was the incentive for me to be in the kitchen. When I cook for him he always says, 'Mummy, this is so good.' He likes everything that I cook. He especially likes macaroni and cheese, and stew pork with broad beans. He can make eggs for breakfast. He wants to do more but I don't let him."
Williams, who also does catering for small functions at her church, says she cooks, "because I like to experiment and the compliments that I get encourage me to continue."
She watches the Food Network daily. "I watch Rachel Ray's 30-minute
Meal and Barefoot Contessa. I try things from there like oven-baked potatoes."
Williams adds that she enjoys baking banana bread above all, and admits that when she first started, she had several failed attempts before she finally got
it right.
She notes that she likes to take her time in the kitchen.
"If I'm not pressured to do it, I don't mind."
She also told us that she prefers baking to cooking and that, with the rave reviews she's been getting, she may one day venture out into large scale catering or open her own restaurant.
As for her winning banana recipe, she's keeping that close to her chest. Instead, she shares a bread pudding and carrot cake recipe.
Exotic Bread Pudding
1 loaf whole wheat bread broken into pieces (hardough or sliced)
3 cups sugar (brown)
1 cup Red Label wine
1 cup soaked fruits
3 tbs. margarine
1 tsp. cinnamon
1 tsp. ginger powder
1/2 tsp. mixed spice
1/2 tsp. nutmeg
7 cups coconut milk
1 egg
1 corkful rum
1/2 bottle Guinness or Dragon
METHOD
Mix all ingredients and allow to soak for one hour. Cream pan and place in oven at 350ºF for 45 minutes until cake lifts and when taken out, centre drops.
Carrot cake
1/2 cup all-purpose flour
12 oz grated carrots, medium grate
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg
1/2 tsp. salt
10 oz (11/3 cups) granulated sugar.
2 oz (1/4 cup) dark brown sugar
5 large eggs
6 oz vegetable oil
Preheat oven to 350ºF for 45-55 minutes.
METHOD
1. Grease and line pan and set aside.
2. Place carrots in a large bowl and set aside.
3. In a separate bowl, place carrots.
4. In mixing bowl, place eggs and oil then add dry ingredients and mix. Add carrots and mix well.
6. Then add raisins and nuts (optional).
Bake at 350ºF for 45-55 minutes.
