Audrey’s
Kitty Litter Cake:
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Received from: A Land Lubber (Our Friend Audrey in Grenada)
- Serving Size: 24
Note: This is a fun cake! It might look gross, but it does taste
good!
Ingredients:
- 1 (18oz) box Spice or German Chocolate Cake Mix
- 1 (18oz) box White Cake Mix
- 1 Package White Sandwich Cookies
- 1 Large Box Vanilla Instant Pudding Mix
- 12 Small Tootsie Rolls
- 1 Large Bowl or container similar to a Kitty Litter Box
- 1 Plastic Scoop
- Green Food Colouring
Preparation:
Prepare cake mixes and bake according to directions (any size pans).
Prepare pudding mix and chill until ready to assemble. Crumble white
sandwich cookies in small batches in blender, they tend to stick, so
scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie
crumbs, add a few drops green food coloring and mix using a fork or
shake in a jar.
When cakes are cooled to room temperature, crumble into a large bowl.
Toss with half the remaining white cookie crumbs and the chilled
pudding. You probably won't need all of the pudding, mix with the cake
and "feel" it, you don't want it soggy, just moist; gently
combine. Put mixture into clean litter box.
Put three unwrapped Tootsie rolls in a microwave safe dish and heat
until soft and pliable. Shape ends so they are no longer blunt, curving
slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle
the other half of cookie crumbs over top. Scatter the green cookie
crumbs lightly over the top, this is supposed to look like the
chlorophyll in kitty litter. Heat remaining Tootsie Rolls, three at a
time in the microwave until almost melted. Scrape them on top of the
cake and sprinkle with cookie crumbs. Place the box on a newspaper and
sprinkle a few of the cookie crumbs around. Serve with a new pooper
scooper.
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Beverley's
Banana Loaf:
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Received from: A Land Lubber (Beverley, my Sister)
- Category: Desserts/Snacks
Ingredients:
- ½ Cup Butter, Room Temperature
- 1 Cup Sugar
- 1 Teaspoon Vanilla
- 2 Eggs
- 2 Cups All-Purpose Flour
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- 5 Medium Bananas Mashed
Preparation:
Preheat oven to 350
Cream butter & sugar. Add vanilla. Add eggs 1 at a time, beat
well.
Combine dry ingredients and beat into the creamed mixture.
Mash Bananas & stir into mixture. Pour into a greased and floured
(9 X 5) loaf pan.
Bake 1 hour and 10 minutes.
Description:
"A very moist and tasty Banana Loaf"
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Blanca’s
Top of the stove Pineapple Upside Down Cake:
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Received from: The S/Y Promesa (Leo and Blanca)
Ingredients:
Cake:
- 1½ cups Sugar
- ½ cup Butter or margarine or shortening
- 2 Eggs Beaten
- 1 Tsp Vanilla
- 2¼ cups Flour
- ½ tsp Salt
- 2 tsp Baking powder
- 1 cup Milk
Topping
- 1/3 cup Butter or margarine
- ¾ cup Brown sugar
- Pineapple slices or chunks
Preparation:
Cake
Cream sugar and butter.
Add eggs and vanilla, beat until fluffy.
Mix flour, salt and baking powder.
Add the flour mixture alternately with milk to the sugar mixture
beating well after each addition.
Topping
Melt 1/3 cup butter in a frying pan. Sprinkle the brown sugar evenly
over the melted butter and arrange pineapple pieces in the pan.
Pour the cake batter over the fruit.
"Bake" covered over medium/low heat with a flame tamer for
20 to 30 minutes. Or in an oven (uncovered) at 350 degrees for 45
minutes.
It is done when a knife inserted in the centre comes out dry.
While it’s still hot, turn upside down on a plate.
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Carol’s
Almond Biscotti:
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From the S/Y Moonrise
Ingredients:
- 2/3 cup sugar
- ½ cup vegetable oil
- 1 ½ teaspoons almond extract
- 2 eggs
- 2 ½ cup all-purpose flour
- 1 small package (2.25 oz) sliced almonds coarsely chopped or
slivered almonds or pistachios to equal ½ to ¾ cups
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 ounces semisweet chocolate (1/2 cup chocolate chips)
- 1 tablespoon water
Preparation:
Heat oven to 350 F
Beat sugar, oil, almond extract and eggs in a large bowl with spoon
until well blended. Stir in flour, nuts, baking powder, soda and salt.
Divide dough in half. Shape each half into a rectangle, 10x3x1/2
inches, on an ungreased cookie sheet. Bake 25 to 30 minutes or until a
toothpick inserted in centre comes out clean. Cool on cookie sheet 15
minutes.
Cut crosswise into ½ in slices. Place slices, cut sides down, on
cookie sheet. Bake about 15 minutes, turning once, until crisp and light
brown. Immediately remove from cookie sheet. Cool on wire rack. (I slice
both rectangles of cooked dough after 15 minutes cooling, because they
must be still warm to slicew without shattering. A long serrated knife
works best.)
Heat the chocolate and water in a small pan over low heat until
smooth. Drizzle the chocolate over one side of the biscotti. Let stand
until firm.
About three dozen biscotti
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Carole's Cocoa Brownies |
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Received from: S/Y Moonrise (Tom and Carole)
Ingredients
3/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup Granulated sugar
2 Eggs
1/3 cup Vegetable oil
1/3 cup Unsweetened cocoa
1 tsp Vanilla extract
1/4 teaspoon almond extract -- (optional)
3/4 cup Coarsely chopped walnuts
Preparation
Preheat oven to 350°. Grease an 8-inch square baking pan.
In a
small bowl, stir together the flour, baking powder and salt. In another
bowl, mix together the sugar, eggs and oil. Stir in the cocoa and extracts
until well blended. Stir in the flour mixture just until combined. Stir in
the nuts.
Scrape the batter into the prepared pan and spread evenly. Bake for 30 to
35 minutes.
Cool
the brownies in the pan; cut into 16 bars. |
Elaine's Tres Leche Cake |
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Received from: SV Manana (Chuck and Elaine)
Ingredients
Cake
12 Eggs -- separated
2 Cups Sugar
3 Cups Self-rising Flour (leudante)
Milk Mixture
1
Lg Can (295 Grams) Cream De Leche
1
Lg Can (410 Grams) Evaporated Milk
1
Lg Can (295 Grams) Condensed Milk, Sweetened
1/4 Cup Whiskey, Brandy or Gin
Topping
3
Eggs -- separated
1
Cup Sugar
1/8 Cup Water
1
Tablespoon Fresh Lemon Juice
Cinnamon
Preparation
Heat
the oven to 350F
Cake: In a large bowl beat with electric beater at high speed until
fluffy 12 egg whites. Add the sugar and continue to beat. Add the egg
yolks and continue to beat. Add the flour and continue to beat. Grease and
flour a 13 x 9 inch cake pan. Bake for 20 minutes and check for doneness.
Upon removing from the oven, punch holes in cake with table knife. Let
cool 2 to 3 minutes then you can turn out on a large platter (with edges).
Milk
Mixture: Blend (in a blender) the three milks and liquor. Pour the mixture
over the cake while punching holes in the cake.
Topping: Put the egg yolks, sugar and water in a small saucepan and heat
until clear and thick. Beat the egg whites until fluffy. Continue to beat
and add the sugar mixture then the lemon juice. Beat until stiff. Spread
the topping on the cake. Sprinkle with cinnamon. Keep refrigerated. |
Jocelyne's Fruit
Cake |
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Received from: S/Y Globitou (Reudi and Jocelyne)
Ingredients
Cake
2 eggs
1
1/2 cups sugar
2 cups Flour
2 teaspoons Baking soda
1/4 teaspoon salt
1 can (19 oz) Fruit salad
Frosting
1 teaspoon vanilla
1 cup Icing sugar
1 cup Carnation milk
1/4 pound butter
Preparation
Cake:
Preheat oven to 325
In a
large bowl stir together all the cake ingredients until moist
Beat
by hand for 2 minutes
Coat
a 13 x 7 cake pan with cooking spray
Bake
50-60 minutes at 325
Cool
completely
Frosting:
In a
large bowl mix together all ingredients until well blended
Spread over cake |
Jocelyne's
Pineapple Orange Sunshine Cake |
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Received from: S/Y Globitou (Reudi and Jocelyne)
Ingredients
Cake
1 box Yellow cake mix
1/4 cup apple sauce
4 eggs
1 can (11 oz) Mandarin oranges
Frosting
1 container (8 oz) Light whipped topping -- thawed
1 pkg (3 or 4 oz) Instant vanilla pudding mix
1 can (13 1/2 oz) Crushed pineapple in juice
Preparation
Cake:
Preheat oven to 350
In a
large bowl stir together all the cake ingredients until moist
Beat
by hand for 2 minutes
Coat
a 13 x 7 cake pan with cooking spray
Pour
batter in pan and bake 30-40 min
Cool
completely
Frosting:
In a
large bowl mix together all ingredients until well blended
Spread over cake
Store
in refrigerator |
Maria Elena's Pastelitos |
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Received from: El Ancla Restaurant (Maria Elena and Roberto)
Ingredients
1 package Masa-Lista (premade small round pieces of dough)
Fillings
The
traditional empanada fillings can be used to make Pastelitos or many non
traditional fillings even apple pie filling can be used.
Preparation
Place a piece of dough on your work surface and add a tablespoon of your
choice of filling.
Fold
the dough in half and press the edges together using the tines of a fork.
The
Pastelitos can be deep fried quickly or they can be backed at about 350
degrees until brown |
Maria Elena's Torta Tres
Leches |
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Received
from: El Ancla Restaurant (Maria Elena and Roberto)
Ingredients
Cake
6 eggs -- room temperature
1
1/2 cups sugar
1 tablespoon rum
6 tablespoons water
1
1/2 teaspoons baking powder
2
1/2 cups cake flour
1 rind of one lemon
Three Milks
1 can evaporated milk
1 can condensed milk
1 can cream
Topping
4 egg whites
1 cup Water
2 cups Sugar
powdered cinnamon
Preparation
Preheat the oven to 180C (350F)
Grease and flour a casserole dish or mold of approximately 28cm (11
inches) in diameter
Sift
the flour and the baking powder, then grate and set aside the zest of one
lemon.
Beat, with an electric blender, the eggs and sugar for 8 minutes, then
mix the rum and water and beat for an additional 8 minutes.
Blend
the sifted flour little by little. Do not over mix
Pour
the batter into the mold and bake at 180C (350F) for 45 minutes to 1 hour
While the cake is baking, mix the three milks together and set it aside.
Remove the cake from the oven, while hot, puncture it with a fork and
pour the milk over the cake. Allow it to rest and then refrigerate.
Topping:
In a
pot, place the water with the sugar and cook to form thick syrup. Remove
from heat when bubbling is thick and heavy.
In a
bowl beat the egg whites until stiff.
Without stopping the blender, little by little add the hot syrup to the
egg whites. Return the mixture to the heat and stir well until the egg
whites form a thick firm cream. When running a knife or spoon thru the
mixture the lines will be clearly defined when it is done.
Allow the mixture to rest for a couple of minutes and then spread over
the cake using a knife or it can be applied using a pastry bag for a more
professional look. Sprinkle with powdered cinnamon. |
Sharon's Flan |
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Received from: S/Y Makai (Sharon and Bill)
Ingredients
Custard
1 can sweetened condensed milk
same can - filled with water
6 eggs
Glaze
1/2 Cup Sugar I Usually Use 3/4 Cup Because I like
the Sugar.
Preparation
Step
1: caramelize sugar i.e. take a small pot, pour sugar in, over medium heat
melt until no more chunks. But be careful because a little too much heat
and you get nasty burnt crud! This can take up to 15 minutes to melt
Step 2: pour melted sugar immediately into
baking dish and swirl around to coat bottom
Step 3: beat the crap out of the eggs, mix in
milk and water
Step 4: pour custard over cooled sugar - if you
don't let it cool, crack city.
Stop
5: bake 350 in a water bath until jello consistency. In my oven at home
30 - 40 mins. on the boat about an hour.
Step 6: chill serve and brag |
Sharon's Fudgey Cocoa
No-Bake Treats
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Received from: S/Y Makai (Sharon and Bill)
Ingredients
2 cup Sugar
1/2 cup Butter
1/2 cup Milk
1/3 cup
Cocoa
3 cups Quick cooking rolled
oats
2/3 cup Peanut butter
2
teaspoons Vanilla
1/2 cup Chopped nuts
Preparation
Combine sugar, butter, milk and cocoa in a pot and heat over low/medium
heat. Stir constantly until it reaches a boil. Remove from the heat and
add all other ingredients and stir. Drop the mixture onto wax paper or
spread evenly over a lined jellyroll pan. Cool and store in a dry place.
Eat,
Eat, Eat! |
Sharon’s
Pumpkin Cake:
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Received from: S/Y Ellusive (Sharon and Gary)
Ingredients:
Bottom:
- 1 Package Yellow Cake Mix (Reserve 1 cup of mix for Topping)
- ½ Cup Butter or Margarine, Melted
- 1 Egg
Filling:
- 3 Cups Pumpkin Pie Filling
- 2 Eggs
- 2/3 Cup Milk
Topping:
- 1 Cup Reserved Cake Mix
- ¼ Cup Sugar
- 1 Teaspoon Cinnamon
- ¼ Cup Butter or Margarine
Preparation:
Preheat oven to 350 degrees
Grease the bottom of a 9x13 pan. Reserve 1 cup of the cake mix.
Combine the remaining cake mix with butter and egg.
Press into the bottom of the pan. This forms the crust.
Prepare the filling by combining all ingredients until smooth. Pour
over the crust.
Combine the topping ingredients and sprinkle over the filling.
Bake at 350 degrees for 45- 50 minutes or until a knife inserted
comes out clean.
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Terri's Fruit Cocktail Cake |
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Received from: S/Y Sylvester (Terri and David)
Ingredients
Cake
1
1/2 cups sugar
2 eggs
1/2 cup Vegetable oil
2 cups Flour
1/2 teaspoon salt
2 teaspoons Baking soda
1 medium can
Fruit cocktail (not drained)
Topping
1/2
cup (1 stick) margarine
6
1/2 ounces carnation milk
1/4 cup sugar
1/2 cup nuts
1/2 cup coconut flakes
1 teaspoon vanilla
Preparation
Cake
Mix
together sugar, eggs and oil. Sift together and add flour, salt and
baking. Add fruit cocktail and mix. Pour into greased 13 x 9 x 2 pan and
bake at 350 degrees for 45 minutes.
Topping
Boil
margarine, milk and sugar for 10 minutes. Add nuts, coconut and vanilla.
Pour over hot cake. |
