Pina Colada Biscotti Cookies

Ingredients

4 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

1 1/2 cups white sugar

3 eggs

2 tablespoons rum

2 tablespoons pineapple juice

1 1/2 teaspoons coconut extract

1 cup shelled pistachio nuts

1/2 cup chopped dried pineapple

1/2 cup sweetened flaked coconut

Directions

1. In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.
2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
3. Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
4. Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
5. Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.

Mango Nut Bread

Ingredients:

2 cups all purpose flour, sifted

2 teaspoons baking soda

1/2 teaspoon ground cloves

1 teaspoon allspice

½ teaspoon salt

1½ cups sugar

3 eggs

½ cup vegetable oil

½ cup melted butter

2 cups mango, chopped fine

½ cup chopped macadamia nuts

Steps:

1. Preheat oven to 350 degrees.
   1. Grease and flour two loaf pans.
   2. Combine all dry ingredients together, reserve.
   3. Beat eggs in a large mixing bowl, or stand mixer.
   4. Add oil and butter to the eggs and beat for approximately 2 minutes more.
   5. Add dry ingredients and mangoes to the egg mixture .
   6. Fold in the macadamia nuts.
   7. Bake 45-55 minutes, or until a toothpick inserted in the middle come out clean.

Mango Macadamia Nut Bread

Yield: 2 loaves

Ingredients:  2 1/2 cups all-purpose flour 2 tsp baking powder 1 tsp baking soda 2 tsp ground cinnamon 1/2 tsp ground ginger 1 cup granulated sugar 1/2 cup packed brown sugar 3 eggs 1/2 cup vegetable oil 1/2 cup buttermilk 1 tbsp frozen orange juice concentrate, thawed 1 tbsp grated orange zest 2 cups diced mango 1 cup chopped macadamia nuts  Steps:

 

Heat oven to 350 degrees. Grease and flour two 9-by-t-inch loaf pans. Sift together the flour, baking powder, baking soda, cinnamon and ginger; set aside. With an electric mixer on medium speed, blend the sugars and eggs until sugars are dissolved.  Add oil, buttermilk, orange juice and zest and blend well. Lower the mixer speed and add the flour mixture.  Beat only until well mixed.   Add the diced mango and chopped nuts.  Divide batter into loaf pans.  Bake 1 hour or until a toothpick comes out clean.

Ojalda-Panamanian Fried Bread

Ingredients:

1¾ cups All Purpose Flour
2 tsp Baking Powder
1 tsp Salt
2 Tbsp Lard or Shortening
½  Cup Water, additional  as necessary
Oil for deep fat frying

Steps:

1. 1.       In a heavy Stock Pot or Deep Fryer heat the cooking oil to 375°F. 
2. 2.       Sift the flour, baking powder, and salt together into a bowl. Cut the lard into the flour with a pastry cutter or forks. Slowly add water until a firm adhesive dough is   formed. Knead the dough briefly, cover, and let rest for 5 minutes.
3. 3.       Pinch the dough off in golf ball sized pieces and form irregularly shaped patties about ¼” thick between the hands. 
4. 4.       Fry the patties in the hot oil about 2 minutes per side or until golden brown.  Drain on paper towels.
5. 5.       Serve hot sprinkled with cinnamon sugar or with honey or syrup.

Pan Dushi (The Traditional New Year’s Cake of Curacao)

Ingredients:

1 cup milk

 1/4 cup brandy

 2 cups granulated sugar

1/2 cup unsalted butter

 4 cups all purpose flour

1/2 cup golden raisins

1/4 teaspoon salt

1/2 teaspoon ground nutmeg

 -1/2 cup of chopped candied fruit

 2 teaspoons ground cinnamon

 5 eggs, slightly beaten

 3 teaspoons of baking powder

 Steps:

1. Prepare a tube cake pan by brushing with melted butter, and dusting with flour. Reserve

 2. Sift the flour with baking powder,salt and spices.

3. Dissolve the sugar in milk, add butter and beat until light and fluffy.

 4. Add the eggs and beat until evenly incorporated.

5. Fold in mixed flour in three equal parts

6. Fold in the fruit and brandy.

7. Pour batter into prepared cake pan

8. Bake at 350 degrees F° for 45 minutes to 1 hour.

St. Thomas Papaya Fritters

If you are looking for a uniquely Caribbean style treat to start your day off, or simply want to introduce your children to the kitchen we suggest that you try this simple recipe for Papaya Fritters. We like them drizzled with hot Cane Syrup, but if you cannot get your hands on Cane Syrup they are also great served with Maple Syrup as a substitute. Please keep in mind that a slightly unripe papaya, whose skin is greenish-yellow or greenish-orange is best for making Papaya Fritters.

Ingredients:

2 Cups All-Purpose Flour

3 teaspoons Baking Powder

1/4 teaspoon Salt

1 Cup Milk

2 Eggs, beaten

3 Tablespoons Granulated Sugar

1/8 teaspoon Cinnamon, Ground

1/8 teaspoon Cardamom, Ground

1 teaspoon Spiced Rum

1 1/2 Cups Papaya, Peeled and Diced  

 

Steps:

1. Sift the flour, baking powder, salt cinnamon and cardamom together into a large mixing bowl.
2. Add the milk, rum,egg and sugar. Then, stir in papaya and mix by hand to incorporate.
3. Drop by the large spoonful onto a hot, well oiled griddle( like a pancake).
   Cook 1 to 2 minutes on each side or until golden brown.
4. Serve hot as a snack or side dish for a meal.
5. Note* Fritters can also be deep-fried and dusted with cinnamon-sugar.

Banana Coconut Bread

3/4 cup granulated sugar
¼ cup vegetable shortening
2 eggs
1 cup banana, mashed
½ cup shredded coconut
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup chopped walnuts (optional)

Steps:

1. Preheat the oven to 350 degrees.
2. Mix the sugar, shortening, and eggs together and then beat the mixture until light and fluffy. Add the mashed bananas and coconut and stir.
3. Sift the flour with the baking powder, salt, and baking soda. Stir this into the sugar and egg mixture, stir until smooth. Add the nuts if desired and stir again.
4. Pour the batter into a greased 9 x 5 x 3 inch loaf pan.
5. Bake in a 350 degree oven for 1 hour or until a toothpick inserted in the middle is removed clean.
6. Remove from the oven and allow to cool 20 minutes.
7. Remove the loaf from the loaf pan, and let it finish cooling on a wire rack.

West Indies Banana Bread

Ingredients:

1 pound very ripe bananas, (3 to 4 medium size bananas)

1 teaspoon dark rum

2/3 cup golden raisins

2 cups all-purpose flour

8 tablespoons unsalted butter, softened

1/2 cup granulated sugar

1 large egg, room temperature

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 tablespoon orange zest, grated

1/2 cup finely chopped pecans

Steps:

1. Preheat the oven to 350 degrees.
2. Lightly butter a 9 by 5 inch loaf pan
3. Mash the bananas in a bowl with a fork and add the rum.
4. In another bowl toss the raisins with 2 tablespoons of the flour.
5. Cream the butter with the sugar until fluffy and light.
6. Add the egg and beat until smooth.
7. In another bowl sift the remaining flour with the baking powder, salt and nutmeg.
8. Add the grated orange rind.
9. Make a well in the center of the flour mixture and add half the banana mixture, blending well, and then half the butter mixture.
10. Repeat the process with the rest of the bananas and the remaining butter mixture.
11. Stir in the raisins and nuts.
12. Scrape the batter into the prepared pan.
13. Bake for 1 hour until the loaf is golden brown or a toothpick inserted in the center comes out clean.
14. Remove the pan to a wire rack.
15. Cool for 10 minutes before removing the bread from the pan.
16. Remove bread from the pan and allow to cool completely on wire rack.

Pumpkin Fritters

On the Island of Barbados hot cinnamon sugar dusted Pumpkin Fritters are served as a side dish with the savory island cuisine. These Pumpkin Fritters also make a great morning snack as a doughnut!

Makes 2 dozen fritters.

Ingredients:

2pounds cooked pumpkin
3 tablespoons brown sugar
2 teaspoons ground cinnamon
1 egg
1 2/3 cup all purpose flour
2 tablespoons whole milk
2 teaspoons baking powder
Canola oil for frying
Steps:

1. Peel, cut up and boil the pumpkin in salted water until soft.
2. Drain and mash pumpkin.
3.  Mix the brown sugar and cinnamon.
4. Add the egg and milk into the pureed pumpkin.
5.  Add baking powder, flour and mix well until it comes to a  consistency that can be scooped into hot oil.
6. Shallow fry both sides on a medium heat until golden brown. Adjust heat when cooking so fritters cook through without burning. These fritters should have a creamy consistency inside when cooked.
7. Serve hot, sprinkled with the mixture of 2 tablespoons brown sugar mixed with1 teaspoon ground cinnamon.

Pineapple Upside Down Cake

Ingredients:

1/2 cup unsalted butter, melted

1 pound sliced pineapple rings

2 cups  cake flour, Sifted

2 teaspoons baking powder

2 cups  granulated sugar

3/4 cup warm milk

1 tablespoon spiced rum

1 1/2 cup light  brown sugar

1 dozen maraschino cherries, halved

5 eggs

1 tablespoon of lemon juice

Steps:

1. Preheat oven at 350°F
2. Brush a 8 X 12 rectangle pan or round equivalent with the melted butter making sure to get the entire surface.
3. Sprinkle the bottom of the pan with the brown sugar.
4. Line the bottom of the pan with pineapple slices in a uniformed manner as not to overlap, but cover the bottom.
5. Now place the cherry halves  into the center of each pineapple ring. If you prefer, the cherries can be omitted all together.
6. Sift the flour and baking powder together several  times, set aside.
7. Beat the eggs at medium speed until they  appear thick and fluffy.
8. Gradually add the sugar, in several additions, into the eggs while the mixer is on a low speed. Then add in the lemon juice, and rum.
9. Fold in the flour and baking soda mixture while gradually adding the warm milk.
10. Once the cake batter is blended smooth, pour it over the fruit inside the pan.
11. Bake at 350°F for about 45 minutes, or until a toothpick inserted in the center is removed clean.
12. Turn over onto a dish while still warm, and reserve for service.