Top Rated

New Recipes

Random Recipes

Login Form

Who's Online

We have 46 guests and no members online

Dark'n Starbucks
Number of Servings: 4
Added By: Chef Chevalier
My Yacht Name: Racy Lady IP40-63
Yacht Manufacturer: Island Packet
Ingredients: 8 ginger cookies Half n Half cream Goslings Black Seal Rum Starbucks Coffee ice cream Garnish
Directions: Break up cookies into 4 bowls. Add half n half and dash of Goslings Black Seal, top with ice cream. Garnish with ground ginger, or grated nutmeg, or an After Eight mint, or grated chocolate, or walnuts etc. etc.
Comments: Created on Andy Em from what was on hand during the Caribbean 1500, 2004. Variations:
"Monkey Stormy" same except add layer of sliced banana before ice cream.
"Warm n' Stormy" outta ice cream? Same except replace ice cream with chopped dates, raisins, walnuts, and top with a little hot coffee.
"Gale Force Stormy" served only when on hook or in port. Same as above but lots more Goslings!
Ricotta Cheese Dessert
Number of Servings: 1
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1/2 C part skim ricotta cheese 1 t sugar or 1 pk of Splenda 1/2 t vanilla lemon or lime zest
Directions: Mix sugar or Splenda, ricotta and vanilla. Add 1/4 teaspoon grated lemon or lime zest for added flavor.
Comments: Great protein treat, low in carbs. 160 calories, 6 g carbs, 8 g protein, 10g fat.
Carmelized Bananas
Number of Servings: 4
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 2 T unsalted butter 4 C sliced bananas 2 T sugar 1/2 t cinnamon 1 T tequila
Directions: Heat butter in a large saute pan over medium heat till it sizzles. Add the bananas and brown on each side. Add the sugar and cinnamon, then slowly add tequila to avoid flames. Shake the pan till liquid thickens and serve hot with ice cream or pudding or sweetened yogurt.
Comments: Best with little Cuban finger bananas. Also delicious with French toast.
Quick and Easy Caramel Sauce
Number of Servings: 6
Added By: Ed & Sue Kelly
My Yacht Name: Angel Louise
Yacht Manufacturer: Catalac 41 Catamaran
Ingredients: 1 can Sweetened Condensed Milk Nothing else!
Directions: Take an unopened can of Sweetened Condensed Milk, and peel the label off. Bring a large pot of water to a boil. We use our pressure cooker with a trivet on the bottom to keep the can off the bottom. DO NOT PUT LID ON TIGHT! Keep the can completely covered with water while water is boiling. After 2 hours, remove from heat and let cool.

Warning - do not permit can to become uncovered by the boiling water or it can explode!

The contents will be smooth and creamy caramel. We serve with slices of Fuji apples that have been shaken with water and a little lemon juice to keep them from browning while on table.
Comments: We got the recipe from another cruiser. This can also be used with any recipe needing caramel. It is easy to do multiple cans and they do not need refrigeration until opened!
Chocolate Pudding
Number of Servings: 4
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet 35
Ingredients: 1/3 C sugar 1/4 C baking cocoa 3 T cornstarch 1/8 t salt 2 C milk 1 t vanilla
Directions: In a 1 quart microwave bowl, stir together dry ingredients. Stir in milk until smooth. Microwave uncovered on high for 3 minutes. Stir and microwave 4 - 6 more minutes until thick, stirring after each minutes. Stir in vanilla. Serve warm or chilled. (Prevent a skin from forming on top by pressing waxed paper or plastic wrap onto the surface.)
Comments: One of my original recipes for using a microwave.
Low Carb Creamy White Chocolate
Number of Servings: 4
Added By: Steve & Karen
My Yacht Name: Betelgeuse
Yacht Manufacturer: Island Packet 32
Ingredients: 8 oz Cream Cheese 1 C Heavy Whipping Cream 1 C cold Water 1 Package Jello White Chocolate Sugar Free instant pudding mix 1 oz Creme de Cacao (optional) Chocolate sprinkles (optional)
Directions: Soften Cream cheese. Add whipping cream and beat with electric mixer until thick and creamy. Add package of sugar free White Chocolate Instant Pudding mix and the cold water. (Adding an ounce of Cream de Cacao adds to the chocolate flavor, if desired.) Keep beating until nice and creamy. Serve in individual cups, or for a special occasion spread into a graham cracker crust (which does add carbs, though) and chill. Especially good topped with chocolate Reddi Wip!
Brandied Peaches
Number of Servings: 6
Added By: Michele Martinage
My Yacht Name: Lady Slipper
Yacht Manufacturer: Cape Dory
Ingredients: Peaches, nice ripe ones which have been blanched and pealed. Honey Brandy Pound cake or your favorite
Directions: Boil about a quart of water and submerge each peach for a few moments. They will peal very easily this way. Slice them and put them in a Zip Lock bag along with equal parts of honey and Brandy. I just usually wing it but I would say that if you use four peaches, you would want to use about a half cup of each. Pour the honey and brandy mixture into the bag with the peaches, zip it and bungie (sp?) cord this to the deck of your boat on a nice warm, sunny day. Go for a sail. After dinner you slice the pound cake, spoon this over it and add a little whipped cream.
Comments: I made this up back in the days when I worked for Getaway Sailing. It was a great way to keep things simple and fun. When it was time to whip the cream, I would enlist help from on of the charterers. I had a special apron for them and would give them a little hand rotary mixer to use. It was always a lot of fun.
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!
Coconut Cake
Number of Servings: more than 8
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet Yachts
Ingredients: Cake: 2 C white sugar 1 C vegetable oil 4 eggs, beaten 2 t coconut extract 1/2 t vanilla 3 C all-purpose flour 1 t salt 2 t baking powder 1 t baking soda 1 C buttermilk 2 C shredded coconut  Glaze: 1/4 C water 1 C sugar 1/2 C butter (1 stick) 1/4 C rum, light or dark or coconut  
Directions: 1. Pre-heat oven to 325 degrees. Lightly grease two 8 x 8 or round cake pans or a 9 x 13 pan. 2. In a large bowl, beat together sugar and vegetable oil. Beat in eggs, then add coconut extract and vanilla. 3. In a separate bowl, mix together flour, salt, baking powder and baking soda. 4. Stir flour mixture into egg mixture alternately with buttermilk and coconut just until moist.. 5. Bake in pre-heated oven for 35 - 40 minutes, until a toothpick inserted in the center comes out clean. Cool and prick many holes in the top with a fork. Glaze:  1. Bring water and sugar to a boil and cook for 1 minute, stirring constantly. 2. Add butter and stir til melted. Remove from heat and stir in the rum. 3. Spoon the hot glaze very slowly over cake so it is absorbed in the holes.. Optional: Toasted pecans, walnuts or toasted coconut can be sprinkled over the top.  
Comments: 1. This can also be baked as a quick bread in two 9 x 5 loaf pans. 2. For enhanced flavor, toast coconut or nuts on a cookie sheet at 400 for 5 - 7 minutes. Stir once. 3. This recipe was inspired by different types of coconut cakes and breads we tasted while cruising in the Bahamas. Enjoy!
« Start Previous 1 2 3 Next End »
Powered by Sigsiu.NET

Popular Recipes

Share Recipes with Friends