COOKING CARIBBEAN STYLE
DESSERTS
Pain Patate
10 ounces grated boniato
(or substitute 10 ounces raw white potatoes together with 1 teaspoon ground allspice)
12 ounce can evaporated milk
1 cup coconut milk
3 ripe bananas, pureed
1/4 cup raw unrefined sugar
1 egg
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1/2 tablespoon dark run
2 tablespoons unsalted butter, melted
grated peel of 1/2 lime
Preheat oven to 400 degrees F.
Mix together all ingrediants and pour into a buttered casserole-type baking dish. Bake for 1 hour. Allow to cool before serving.
"Biscuite-Lacaye"
2 cups sifted all-purpose flour
3/4 cup milk
2 teaspoons baking powder
1 teaspoon salt
5 tablespoons vegetable shortening
Combine flour, baking powder, and salt in a bowl. Cut in shortening with pastry blender or two
knives until mixture resembles small peas. Make a well in center of mixture and add milk.
Stir with fork until dough holds together. Knead on a lightly floured board 30 seconds.
Roll dough to 1/2-inch thickness. Cut with a floured 1 1/2-inch cutter. Place on greased baking sheets
about 1 inch apart. Bake at 425�F for 15 to 20 minutes, or until golden brown. Makes about 2 dozen biscuits.
Send Us Your Comments or Suggestions!