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Fruit Pizza Fruit Pizza Fruit Pizza
Number of Servings: 8
Added By: Gwyn
My Yacht Name: ALA
Yacht Manufacturer: Robertson and Caine
Ingredients: Refridgerator roll of croissants 8 OZ creme cheese 3 TB powdered sugar Lots of fruit, any kind 1 TB butter
Directions: Roll out croissant dough flat onto cookie sheet. Soften butter and creme cheese. Dab butter on dough. Bake for stated time on pack. Take out, again dab butter on cooked dough. Mix softened creme cheese and powdered sugar, spread over dough. Cut up any and all fruit you have and place on top. Slice and serve. Can be a breakfast, lunch, snack or dessert !
Comments: Several years ago, something like this was being made in Rock Hall, Maryland, and I envied the people buying it for a hefty price! I decided I could make that or something like that, so here it is!
Crazy Chocolate Cake
Number of Servings: more than 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: Dry: 3 C white flour 2 C white sugar 7/8 C unsweetened cocoa powder 1 t salt 2 t baking soda Wet: 2 t vanilla extract 2 C cold black coffee 2 t white vinegar 2/3 C vegetable oil
Directions: 1. Preheat oven to 350. Grease a 9 x 13 inch baking pan.

2. In a large bowl, stir together dry ingredients until blended. Add wet ingredients and beat until smooth. Pour into pan.

3. Bake for 45 - 55 minutes until toothpick comes out dry. Allow cake to cool before frosting.
Comments: This cake is great with a peanut butter frosting. It is unique because it has no eggs or dairy products. Traditional family birthday cake for us!
Lemonade Pie
Number of Servings: more than 8
My Yacht Name: Charmed
Yacht Manufacturer: Island Packet
Ingredients: 8 oz. cream cheese, softened 14 oz. sweetened condensed milk 6 oz. frozen lemonade 2 C whipped topping such as Cool Whip 2 prepared graham cracker pie crusts
Directions: Beat cream cheese until fluffy, using an electric mixer. Add milk and lemonade and mix. Gently fold in Cool Whip. Spread in pie crusts. Freeze 6 hours or till frozen.
Comments: This is a refreshing no bake summer dessert!
Banana Crisp
Number of Servings: 6
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: Crisp: 4 large firm ripe bananas 1 T lime or lemon juice 1 t orange, lemon or lime zest (opt.) 3 T brown sugar dash of nutmeg (opt.) Topping: 1/2 C flour or mix of flour and oatmeal 1/4 C brown sugar 1/4 C (1/2 stick) butter
Directions: 1. Preheat oven to 400. Butter a 9 inch pie plate or 8 inch baking dish.

2. Peel the bananas and slice on the diagonal in 1/4 inch ovals. Arrange in a single overlapping layer and sprinkle with juice and brown sugar and optional items.

3. To make the topping, blend ingredients in a small bowl with a fork or your fingers until coarse crumbs form. Sprinkle over bananas.

4. Bake until bubbly and browned, about 20 minutes. Serve immediately.
Comments: Easy dessert to bake while eating dinner.
Oatmeal Cake
Number of Servings: more than 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: CAKE: 1 C rolled oats 1 1/4 C boiling water 3/4 C packed brown sugar 3/4 C sugar 1.3 butter 1 t vanilla 1/2 t salt 1 1/2 t cinnamon TOPPING: 3/4 C packed brown sugar 1 C flaked coconut 1 C nuts 1/3 C butter 2 T water 1/2 t vanilla
Directions: 1. Pre-heat oven to 350. Toast nuts on a cookie sheet for about 7 minutes, stirring once. Set nuts aside to chop when cool. Grease and flour an 8 or 9 inch baking dish.

2.In a large bowl, pour boiling water over oats & butter and stir till blended. Let stand for 20 minutes.

3. In a medium bowl, beat eggs, then beat in sugars and vanilla. Beat in dry ingredients just until blended. Add to oat mixture, blending by hand, then pour batter into prepared pan.

4. Bake in 9 inch pan for 30 minutes or in 8 inch pan 37 minutes or until done. While cake is still hot, pour on hot topping mixture.

5.To prepare topping, combine ingredients, simmer and stir till blended, and spread evenly over cake. Optional: Broil till bubbly, about 1/2 minute.
Comments: This cake is delicious served warm or at room temperature. I reduced the sugars and butter by about 25% from the original recipe and it is just as delicious.
Key Lime Pie
Number of Servings: 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1/2 C key lime juice, fresh or bottled 3 egg yolks, preferably extra large 1 14 oz. can sweetened condensed milk 1 9" graham cracker pie shell
Directions: Preheat oven to 350. With an electric mixer, beat wet ingredients until smooth and pour into pie shell. Bake for 15 - 17 minutes, until center of pie is set.

Cool 10 minutes before covering and refrigerating.

Garnish with whipped cream and lime wedges, if desired.
Comments: I prefer "Nellie & Joe's" key lime juice from Key West, FL.
Carrot Cake
Number of Servings: more than 8
My Yacht Name: Charmed
Yacht Manufacturer: Island Packet
Ingredients: 1-1/2 cups oil 2 cups sugar 3 eggs 2 cups flour 1 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. salt 1 small can crushed pineapple 2 cups grated carrots 1 cup coconut 1 cup chopped walnuts Frosting: 8 oz. cream cheese, softened 1 stick margarine, softened 1 box powdered sugar 1 tsp. vanilla
Directions: Beat together the oil, sugar and eggs and set aside. Sift together the flour, baking soda, cinnamon and salt. Beat sifted ingredients into oil/sugar/eggs mixture, a portion at a time. To that, hand stir in the pineapple, carrots, coconut and chopped walnuts. Pour into baking dish and bake 325 degrees for one hour or until done. For the frosting, beat the cream cheese, margarine, powdered sugar and vanilla. Frost when cake is cool.
Comments: This came from a friend of a friend. I call it "Sam's Carrot Cake". Optional, you may substitute two 2.5 oz. jars of baby food carrots for 1/2 cup of oil. Also you may add 1/2 cup of golden raisins. If you want two smaller cakes, one for now and one for later, bake in two 9x9 cake pans. Once frosted, these fit well and freeze nicely in the Glad "13 cups" square plastic containers. Enjoy!
Chocoate Oatmeal No-bake Cookies
Number of Servings: more than 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 2 C sugar 1/2 C cocoa 1 stick butter 1/2 C milk 1 t vanilla 3 C quick cooking or old-fashioned oats 1/2 C peanut butter
Directions: 1. Place sugar, cocoa, butter and milk in a large saucepan. On medium heat, bring to a boil for one full minute, stirring constantly.
2. Remove from heat and stir in peanut butter, vanilla and oatmeal.
3. Drop by spoonfuls onto wax paper. Cool 30 minutes.
Comments: My mom always made these for a quick treat. I took them to a pot-luck at Grabber's on Great Guana Cay in Abaco, Bahamas and they were gone in a flash!
Pressure Cooker Carrot Cake
Number of Servings: more than 8
My Yacht Name: Oro Negro
Yacht Manufacturer: Island Packet
Ingredients: 3 cups grated carrots 2 cups all-purpose flour 2 cups sugar 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 tsp cinnamon 4 eggs 1 1/2 cups vegetable oil 1 1/4 tsps vanilla extract 1 8oz can crushed pineapple with juice 3/4 cup chopped pecans Frosting 3 cups confectioners sugar 1 8oz pkg cream cheese 1/2 cup butter 1 1/4 tsp vanilla extract
Directions: Needed: 8qt or larger pressure cooker 2 8x1.5 inch round cake pans 2 1 inch spacers In a large bowl combine flour, sugar, baking soda, baking powder, salt and cinnamon set aside. In another large bowl mix eggs, oil 1 1/4 tsp vanilla. Stir first bowl into second bowl. Then add pineapple, carrots and the pecans. Prepare the pans by greasing and flouring. Pour batter into pans. Pour a little less into one of the pans, this will be the lower pan. Place a 1 inch spacer in the bottom of the pressure cooker, add 4 cups of water and set lower pan on lift. Place a 1 inch spacer on the top of the pan and place the second pan on top of this. Place lid on and seal cooker. Turn high burner to high until the jiggler begins to move then lower heat as low as you can and still keep the jiggler going. Cook for 30 to 35 minutes from the time the jiggler begins to move. Release pressure as per cooker instructions for rapid release ie don't let it sit on the stove until cool. Remove pans to cooling rack. While the cake is cooling make the frosting. Combine confectioners' sugar, cream cheese, butter, and 1 1/4 tsps vanilla. Beat until smooth. Frost the top of the lower cake. Place next layer of cake on top. Frost the rest of the cake.
Comments: This recipe was converted from a recipe that called for a 9x13x2 pan as a way to learn to bake in a pressure cooker. I have the 8 quart Pro-selections cooker they sell at the boat show. If you have a smaller cooker you could do one pan at a time, I believe you would do each for 30 - 35 minutes still but I haven't tried it that way. If you don't have confectioners' sugar but have a blender or food processor you can make your own by grinding regular sugar until it is power fine. If the top of the lower layer of the cake get messed up by the spacer don't worry, you've going to frost it and stick and layer on top of it anyway. The spacers could be just about anything, I've been using bent coat hangers.
Chocolate Cherry Toffee Oatmeal Cookies
Number of Servings: more than 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1 1/2 C flour 1 t baking soda 1 & 3/4 sticks of butter, soft 3/4 C white sugar 3/4 C brown sugar 1 egg 1 t vanilla 1 1/2 C old fashioned oats 6 oz bittersweet or dark chocolate chips 4 oz toffee bits 1 C dried cherries chopped  
Directions: Preheat oven to 350. Sift together flour and baking soda. Cream butter and sugars until fluffy. Add egg and beat on high. Add vanilla and beat. Gradually add flour mixture, beating on low, just until combined. Stir in remaining ingredients. Drop by rounded teaspoonfuls onto non stick baking pans or parchment paper. (I like to form balls and flatten them slightly.) Bake until golden brown, about 10 minutes. Rotate cookie pans after 5 minutes. Allow to cool about 30 seconds before removing from pan. Can be stored in an airtight container for up to 1 week.
Comments: Original recipe called for 2 sticks butter but I thought the cookies were too thin and crispy. I am experimenting...may try 1 & 1/2 sticks. Original recipe called for 7 oz. toffee bit...I thought that made them too sweet and too crunchy.
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