Guavas with cheese
Ingredients: 6 guavas (fruit); 1 Cinnamon Stick; 1 pound white sugar; cream cheese.
Peel the guavas, cut them in half, remove the seeds, place them in a medium saucepan with water, add sugar and cinnamon stick. Cook over medium heat for 1 hour and see if they soften in their syrup (you can add more water if needed). Avoid the guava from crumbling. . Let it stand in the refrigerator for 1 hour, covered. Serve the dessert with a piece of cream cheese or other cheese.
Caribbean coconut flan and rum
Ingredients: 4 eggs,; condensed milk, 1 can; warm water; 1/2 cup sugar; 1 cup sugar for the candy; 1 cup grated coconut,; 4 tbsp grated chocolate; 1 teaspoon almond powder (or ground almonds); 1 teaspoon Vanilla extract; 1/2 glass Ron, 1 tablespoon orange zest.
Preparation: Put the sugar in a pan, add in some lemon juice, and make a caramel. Pour in some grated coconut before the sugar is fully crystallized. Let cool completely. Preheat the oven to 170ºC. Beat the eggs to get a homogeneous mix, add then the warm water, condensed milk and half a cup of sugar, and stir well. Add the vanilla, the half glass of rum, orange zest, grated chocolate, ground almonds and the remaining coconut. Stir well and pour it into the pie pan. Place it in the oven to cook in a double boiler for an hour and ten minutes. Allow to cool, then put it in the fridge. Just before serving unmold and serve with unsweetened whipped cream.
Banana Bread Pudding
Ingredients: 6 cups soft bread cubes, from French bread or white sandwich bread, loosely packed; 4 tablespoons (1/2 stick) butter; 2 cups heavy or whipping cream; 1 cup milk; 5 egg yolks; 2/3 cup sugar; 1 teaspoon vanilla extract; 2 cups mashed ripe banana; 1 tablespoon fresh lemon juice; rich caramel sauce, optional for serving; Vanilla ice cream, optional for serving.
Preparation: Lightly grease a 13 X 9-inch glass baking dish with butter, and set aside. Cut bread into bite-size cubes, (do not use the crust if it is tough), and place in prepared dish. Set aside.
Place butter in a microwave-safe measuring cup or bowl, and microwave, covered with a paper towel, on high, until melted, about 45 seconds. Drizzle butter over bread cubes, tossing cubes while drizzling butter. Stir and toss cubes to distribute butter as evenly as possible. Set aside.
Pour cream and milk into a small saucepan, and bring it just to a boil over medium heat. Meanwhile, place egg yolks in a small mixing bowl, and beat lightly with whisk. When cream mixture boils, remove from heat and allow to cool slightly. Whisk in egg yolks, sugar, and vanilla. Whisk well. Pour mixture over bread cubes. Cover dish with foil, and refrigerate at least 1 hour (and up to 4 hours) so bread can begin to absorb milk mixture.
Preheat oven to 325 degrees F. Remove bread pudding from the refrigerator, and uncover. Combine bananas and lemon juice in a small bowl. Stir banana mixture into bread pudding, and then smooth top with the back of a spoon. Re-cover dish and cut 6 small holes in foil so steam can escape. Bake, covered with foil, until set, about 50 minutes to 1 hour. Remove bread pudding from oven and cool 15 to 20 minutes. Serve warm in dessert bowls, with sauce of choice and ice cream, if desired.
Ingredients: 3 ripe bananas; 1 egg; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/2 cup sugar; 2 cups all-purpose flour; 1 tablespoon; of baking powder; 3 cups vegetable oil for frying confectioner sugar (optional, but nice finishing touch).
Preparation: In a fairly large bowl, peel and cut the ripe banana into chunks, then mash using a fork or potato masher into a smooth consistency. It will have the consistency of baby food … parents will know what I mean.
Whip the egg, then add the sugar, vanilla and cinnamon.. then whip some more until the sugar breaks down. Now add that to the bowl with the mashed bananas. You can certainly use an electric mixer if you wish, but I much prefer a wire whisk (burn some calories before replacing them with tasty ones).
The final step in preparing the batter is to slowly start adding in the flour and baking powder. Mix until you have a smooth batter, without any lumps. After that… all you have to do is heat the oil on a medium/high flame and add spoonfuls (tablespoon) of the batter into the hot oil. It will take about 1 minute to get golden brown, then flip and cook for another minute until that side is also golden brown. Once cooked you will notice that it will start floating in the oil. Remove and drain on paper towels. Final step before eating is to dust with the confectionery sugar. Serve warm, and it also is good with vanilla ice cream on the side. __________________________________________
Grilled Pineapple With Caramel Rum Sauce
Ingredients: 1 ripe pineapple; 1/2 cup dark rum; 1/2 cup golden; brown sugar; 4 tablespoon butter; 1/4 teaspoon cinnamon.
Preparation: Peel, core and trim the pineapple into spears, then sprinkle with the cinnamon and toss around. I used a stove top cast iron grill pan for grilling (you can use your outdoor grill, indoor grill or heat in a non-stick frying pan). Brush the grill pan with some vegetable oil or cooking spray, then (med/high heat) grill the pineapple spears for 3-4 minutes on each side. Set aside as we get the sauce ready. Try not to over-grill or you’ll find the pineapple will go soft and loose it’s shape.
In a fairly deep sauce pan on medium heat, add the brown sugar and butter and cook/stir until it’s melted and starts to go a darker color and develop big bubbles (frothy). Takes about 4-6 minutes. Remember to keep stirring.
Now turn off the heat and gently pour in the rum. Have a whisk handy as it will clump and you’ll think it’s ruined. Fear not, keep stirring. After 2 minutes of stirring, turn the heat back on (the alcohol should have dissipated by now) and keep stirring until you have a semi-thick consistency. Have the heat on medium. Now add the grilled pineapple pieces to the pan and gently toss the sauce all over them. Cook for a couple minutes (until all the flavors blend and you have the consistency you’ll be happy with).
Your kitchen will have the wonderful scent of the brown sugar, grilled pineapple and the rum will just take this to another level.. wicked for days! You can store in a sealed container in the fridge for a week or so, just microwave to heat every time you’re ready to use. I average sized pineapple will give you enough for 4 people and about 6-8 people as a topping for ice cream.
Ingredients: 1 1/2 cups butter, softened; 1 1/2 cups granulated sugar; 3 Wide eggs; 1 egg yolk; 2 teaspoons vanilla extract; 2 tablespoons grated lemon rind; 1/2 cup dark rum; 1/4 cup banana liqueur; 3 cups all-purpose flour 2 teaspoons baking powder; 1/2 teaspoon baking soda 1/8 teaspoon salt; 1 cup whipping cream; Rum Syrup; powdered sugar.
Preparation: Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add lemon rind, beating until blended. Gradually add rum and banana liqueur, beating until blended. (Batter will look curdled.) Stir together flour and next 3 ingredients; add to batter alternately with whipping cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.
Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Pierce cake multiple times using a metal or wooden skewer. Pour Rum Syrup evenly over cake. Let stand 45 minutes. Remove from pan; cool completely on a wire rack. Sprinkle evenly with powdered sugar before serving.
Banana Nut Bread
Ingredients: 4 ripe bananas; 1/2 cup walnuts (chopped); 2 cups all purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 eggs; 1/2 cup butter; 4 tablespoon sour cream; 1 1/2 cup sugar; 1/2 teaspoon baking powder; 1 teaspoon vanilla.
Preparation: In a large bowl, place the sugar, salt and butter, and cream it all to get a smooth consistency. If you have a freestanding mixer, remember to keep scraping down the side so you get the lovely creamy consistency.
Next, add the eggs, vanilla and sour cream and continue to cream with the hand mixer for a couple minutes. Now it’s time to add the dry ingredients, but mix first, in another bowl, the flour (sifted), baking powder and baking soda together. If you want to add a bit of spice to the final bread, now when the cinnamon and nutmeg should be taken into account if you want to add a bit of spice to the final bread.. Add the flour and in a folding motion to get a smooth, thick dough by this time.
Mash the peeled bananas, using a potato masher, before adding them to the dough. Pre-heat the at 350ºF to bake it slowly. Add the chopped pieces of walnuts and fold in, so every slice of the finished banana nut bread will have a little tasty crunch. If you’re using a conventional baking pan, do remember to grease with butter and dust with four.. or baking spray.
Place the mold on the middle rack and allow to bake for 1 hour. After 1 hr it should be fully cooked, but do check with a toothpick. Insert a toothpick into the deepest part of the bread and if it comes out clean, it means it’s fully cooked. Due to variations in everyone’s oven… you may need some additional cooking time.
Orange Flavored Loaf Cake
Ingredients: 2 eggs; 2 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon vanilla; 1 teaspoon fresh orange zest; 1/2 cup yogurt; 1/2 cup fresh orange juice; 1/2 cup oil or butter; 1 1/4 cup sugar; 2 cups flour.
Preparation: Start by setting your oven to preheat at 375F. Then cream the butter, sugar, and vanilla together until light; beat the eggs and add to mixture. Then add the orange zest, juice, salt and yogurt. Finally add the baking powder and sift in the flour and mix thoroughly by using a whish or a hand mixer. Try to get it to a smooth batter.
Spray some cooking (non stick) spray into the loaf pan before pouring in the batter. If you don’t have non stick spray, grease and dust with flour to ensure that the cake is easy to remove once baked. When the oven has the right temp. place the mold on the middle rack and bake for about 45 minutes or until you can stick a toothpick into it and get it out without any residue.
Fried Plantains (Tostones)
Ingredients: 3 medium to large light-yellow plantains; (2 pounds); 2 tablespoons olive oil; 1/4 teaspoon salt.
Cilantro Cream: 1/2 cup loosely packed cilantro leaves, washed; 1/2 cup reduced-fat sour cream; 2 tablespoons milk; 1/2 teaspoon hot pepper sauce; 1/8 teaspoon salt; 1/8 teaspoon black pepper.
Preparation: Heat oven to 400 degrees F. Trim ends from plantains, then cut a slit down one side. Peel plantains, beginning at the slit. Slice crosswise into 12 pieces, each about 1/2 to 3/4 inch thick. Place in a large bowl. Toss plantain slices with oil and 1/8 teaspoon of the salt. Transfer to a large nonstick baking sheet or two smaller sheets (these can be lined with nonstick foil if they’re not nonstick), laying slices flat.
Bake plantain slices at 400 degrees F for 15 minutes. Remove pan from oven. Place a few slices on a cutting board, and press gently with the bottom of a glass or measuring cup. Flip over (bottoms will be lightly browned) and return to baking sheet. Repeat with all slices. Coat plantain slices lightly with nonstick cooking spray and sprinkle with remaining 1/8 teaspoon salt. Return baking sheet(s) to oven and bake an additional 5 minutes, until crisp. Serve tostones warm with Cilantro Cream on the side for dipping.
Cilantro Cream: In a food processor or mini chopper, combine cilantro, sour cream, milk, hot pepper sauce, salt and pepper. Pulse until cilantro is chopped and sauce is smooth.
Coconut Battered Banana
Ingredients: 4 ripe bananas (firm); vegetable oil for frying; (2-3 cups); 1 cup all purpose flour; 1 egg; 2 tablespoon desiccated coconut flakes; 2 tablespoon granulated sugar; 1/2 teaspoon baking soda; pinch salt 1/4 cup water.
Preparation: The first step for this banana dessert is to make the batter. In a large bowl, sift in the flour and baking soda, then add everything except the banana and oil. Whisk well until a thick smooth batter is obtained.
In a deep pan or deep-fryer heat the oil. Between 2 and 3 cups of vegetable oil will be needed. In the mean time, peel and slice the bananas. Don’t slice them until they are about to be fried as they would get discolored very fast. Peel and slice lengthwise into 1/8 inch (1/4 inch would work as well) thick slices. Have paper towels ready for soaking up the extra oil after removing the battered bananas from the hot oil.
Flip the slices over when they go golden brown. Cook evenly on both sides, then remove and drain. Be ready for a delectable banana dessert. It’s important that you serve these tasty coconut battered bananas when they’re hot because they will go soggy as they cool. They can be dusted with powdered sugar for a wonderful presentation and delightful finish.
Mango Raspberry Smoothie
Ingredients: 2 cups mango juice (or nectar); 2 cups ripe raspberries; (use frozen ones if you don’t plan to use ice cubes); 1/4 cup orange juice.
Preparation: Feel free to use fresh or frozen mango instead of the mango juice used in this recipe. If using dice mango, you’ll need a bit more orange juice. So, preparation is simple, all you have to do is process all the ingredients in a blender to the consistency you prefer.
Grenadian Spice Cake
Ingredients: 2 cups sifted all-purpose flour; 1/2 teaspoon baking powder; 1/8 teaspoon salt; 1 1/2 cups white sugar; 1 cup unsalted butter – chilled, cut into tablespoon-size pieces; 1 1/2 teaspoons grated lime zest; 1 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 3 eggs; 1/2 cup milk.
Preparation: Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 inch loaf pan. Sift together the flour, baking powder and salt, set aside.
In a medium bowl, cream together the sugar and butter. Beat in the eggs one at a time, then stir in the lime zest, nutmeg, cinnamon and allspice. Add the dry ingredients alternately with the milk, stirring after each addition. Pour batter into the prepared pan.
Bake for 75 to 90 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before turning out onto a rack to cool completely.
Ingredients: 2 cups all purpose flour; 1/8 tsp cinnamon; pinch of nutmeg; 5 tbsp water; 5 tbsp coconut milk.
Preparation: Place flour, cinnamon and nutmeg in a large bowl and stir to combine. Next add water and coconut milk, and then knead it to form a stiff dough. Set aside for half an hour. Next roll the dough to ¼ inch thickness, then using a knife or pizza cutter, cut into thin strips.
In a heavy bottom sauce pan add enough oil to deep fry, then place on medium high fire. When oil is hot (tiny bubbles will form around the dough when it is dropped into oil) add strips of dough and fry until golden brown and crispy. Remove from the oil and drain on a plate covered with paper towel.
Syrup: 1 cup sugar; 1 cup water; ½ tsp pure vanilla extract.
Preparation: Place water and sugar in a heavy bottom sauce pot over medium fire. Using a candy thermometer cook until it reaches 225-235 degrees. If you do not have a thermometer, cook until sugar crystals form on the side of the pot. Add ½ tsp vanilla and stir quickly. Place the fried dough in a large metallic bowl. Pour about 1/3 of the syrup over and stir to coat. Add more as needed, but add a little at a time. Allow the sugar to set, stirring occasionally to prevent the Mithai from sticking to each other.
Ingredients: pitted prunes; smooth peanut butter
Preparation: The amount of prunes and peanut butter needed depends on how many of these you’re planning to make. At least, 1/2 teaspoon peanut butter for each prune will be needed.
Using a paring knife or scissors cut a slit in each prune, about 1 inch across and deep enough to stuff (be careful). Then open each slit and stuff with about 1/2 teaspoon peanut butter. These stuffed prunes can be made in advance and stored (covered) in the fridge for a day or two. This is indeed the easiest recipes for a dessert.
Ingredients for the dough: 4 cups flour; 2 tsp baking powder; 1 cup freshly grated coconut; 1 1/2 sticks butter, chopped; 2 tsp anise seed; 1 12-oz. tin evaporated milk ; vegetable or canola oil for frying.
For the sugar syrup: 1 cup white granulated sugar; 1/2 cup water; 1/2 tsp vanilla extract (optional).
Preparation: Mix the flour, baking powder, anise seed, and chopped butter together. Keep mixing by hand until the dough is crumbly or you can put everything into a food processor which is what I did to make things easier and faster. Now add coconut to the dough and mix well.
Pour entire can of evaporated milk into the mixture and knead to form a dough ball. Add flour/ water if needed, to bring everything together. Cover with a damp napkin and set aside and let it sit for about 30 minutes. (the damp napkin keeps the dough from forming a crust).
Place dough ball on counter/cutting board and cut dough into quarters. Work with one quarter at a time. Sprinkle flour on the working space and roll the quarter with a rolling pin to about 3/4 in thickness. If you roll it thinner your mithai won’t be as thick and soft but rather more crunchy, if that is how you prefer it then roll it thinner.
In a pot, fill oil 1/3 of the way up the pot and let oil heat on medium-low. In the meantime cut mithai into little diamond shapes and set aside till ready for frying. The temperature of the oil should be around 280 degrees. You want the oil to be on medium-low heat otherwise the mithai will burn on the outside and not cook on the inside. Test one mithai to see if it is cooked all the way through before risking the entire batch.
Once the oil is ready, place mithai in oil and let it cook slowly, keep turning to brown evenly on both sides. Cook all the mithai and set aside in a pot or bowl big enough to toss with the syrup. Combine sugar, water, and vanilla, if using. Boil on low for about 35 minutes, or longer depending on your stove. Test sugar in water to see if it has reached the “soft ball” stage. When sugar is ready, pour over mithai and toss until sugar is no longer clear and has become white.
Caribbean Coconut Mango Cookie
Ingredients: 1 cup butter (soft); 2/3 cup super fine sugar; 2 1/4 cups all-purpose flour; pinch salt; 1 egg yolk; 1/2 cup shredded dry coconut (unsweetened); 1/2 cup dried mango; 2 tablespoon vanilla extract.
Preparation: Preheat your oven to 375 F and line your cookie sheet with parchment paper as we get the dough ready. Cream the butter and sugar in a large bowl. Whisk until you have a smooth consistency and the butter mixture goes pale. Then beat in the egg yolk and vanilla extract. Sift in the flour into the bowl and add the pinch of salt. Add in the chopped mango (I used dehydrated mango which I chopped into pieces) as well as the shredded coconut into the bowl and give this a good mix until everything is combined thoroughly. It will be a stiff dough and somewhat crumbly.
Scoop out tablespoon heaps and place (press down gently) on the lined cookie sheet and bake for about 12-15 minutes or until you get some golden brown happening. Your home will have a wonderful scent and you will be tempted to dive in. Hold your horses.. let then cool for about 10 minutes on the cookie sheet then transfer onto a cooling rack. The texture will be a bit crumbly, so it’s important that they cool well.
Peanut Butter Stuffed Prunes
Ingredients: pitted prunes; smooth peanut butter-
Preparation: The amount of prunes and peanut butter needed depends on how many of these you’re planning to make. At least, 1/2 teaspoon peanut butter for each prune will be needed.
Using a paring knife or scissors cut a slit in each prune, about 1 inch across and deep enough to stuff (be careful). Then open each slit and stuff with about 1/2 teaspoon peanut butter. These stuffed prunes can be made in advance and stored (covered) in the fridge for a day or two. This is indeed the easiest recipes for a dessert. ________________________________________
Ingredients: 2 cups water; 1 cup uncooked rice, medium grain; 2 cans (12 fl. Oz. Each) evaporated milk; 1 cinnamon stick ; zest of 1 lime (2 x 1/2 inch), only the green part; 1/2 teaspoon salt; 1 cup granulated sugar; 1/4 cup raisins; cinnamon powder; grated fresh lime.
Preparation: Mix water and rice in a large pot. Let stand at room temperature for 2 hours. Add in the evaporated milk, cinnamon stick, lime zest and salt to the rice mixture; bring to a boil. Reduce heat to medium-low. Stir in sugar and raisins. Continue cooking it for 40-45 minutes, stirring occasionally until rice is tender and creamy. (You may need more water if the rice does not have the desired consistency.) Discard the cinnamon stick and lemon peel. Spoon the rice into dessert cups, and cover them. Let them stand in the fridge for 2 hours at least. Sprinkle with cinnamon and lime zest just before serving. ______________________________________________
Ingredients: 2 ¼ cups flour; ¼ Butter; 1/2 tablespoons powdered sugar; Blancmange.
Preparation: Heat oven to 180ºC-375ºF. Sift dry ingredients and place them on a clean surface. Make a well in the center and add the pieces of butter. Use the fingers to mix the butter and the ingredients to obtain a granular mass. Then, form a ball with your hands and set it aside in the fridge for 30 minutes. With a rolling pin, roll the dough on a floured table to get a 1/16 inch-thick. mass. Next, cut it into circles of 2 ½ inches in diameter. Place the circles on a greased tray and bake for 12 minutes or until golden brown. Check the baking process to prevent the biscuits from getting burned. Let cool. Fill with blancmange and sprinkle with powdered sugar.
Caribbean fruit salad
Ingredients: 1 pineapple ; 1 mango; 4 kiwis; 100g sugar; 1 some orange juice; 1 stick cinnamon; Vanilla essence to taste; Nutmeg and ginger to taste; Ron 1 small glass.
Cut the pineapple, mango and kiwi into cubes. Cook the sugar and orange juice with cinnamon to obtain a light syrup. After cooking, perfume with vanilla essence. Strain and cool. Season with a pinch of nutmeg and a touch of ginger. Add the rum. Pour over the fruit, and let stand for 1 hour in the refrigerator before serving.
Sweet Potatoes in honey syrup
Ingredients for 5 or 6 servings: sweet potatoes; lemon peel, without the white part; one or two cinnamon sticks; 4 or 5 cloves; Approx 200g honey; 200cc water.
Peel the sweet potatoes and put them in the pressure coo (PC). Make sure they’re not too big. Add lemon peel, cinnamon, cloves, honey and water. Cook for 10 minutes when it starts whistling. If you see the syrup is very liquid, remove the sweet potatoes and let it cook a little more. Once it is thicker, pour it on the sweet potatoes and let it all cool..
Ingredients: 1 1/3 cups condensed milk; 3 cups shredded coconut ;1 tsp. vanilla; 1 tsp. powdered cloves; 1/4 tsp. salt.
Mix the condensed milk with vanilla and powdered cloves. Add coconut and salt and mix it all well. Separately, grease a baking tray and arrange teaspoons of the mixture into it, orderly and with a gap of 1 cm between each serving. Place the tray in the oven, preheated at 350ºF-180º C, for 10 minutes.
Banana squares with yogurt and walnuts
Ingredients: 150 g butter; 200g sugar; 3 large eggs; 1 tsp vanilla; 3 bananas, mashed; 200ml natural yogurt: (unflavored); 1 ½ tsp baking powder; 1 ½ tsp baking soda; 250g flour; 1 cup chopped walnuts.
Preparation: Beat well the butter and sugar. Add in the eggs one at a time. Next, add the vanilla, mashed bananas, and mix it all well. Pour the yogurt in, mix well and add the sifted flour and mix with baking powder and baking soda.
Add in chopped nuts, and continue mixing. Place wax paper on a rectangular baking mold and pour the mixture into it. Let it bake for about 45-50 minutes at low heat. Remove from the oven, let cool, unmold and cover with lemon icing. Finish with chopped nuts, and cut into squares.
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