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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!
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!
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.
Satin Smooth Fudge
Number of Servings: more than 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet Yacht
Ingredients: 11 oz. evaporated 2% milk 4 1/2 cups of sugar 1 stick of butter Two 12 oz bags of chocolate chips 12 oz. Marshmallow fluff 2 tsp of vanilla  
Directions: #1. Mix Sugar, Milk, Butter in a large pan. Bring to a steady boil. Boil for 5 minutes in a pan, stirring slowly and constantly. #2. Turn heat to low. Using a large spoon, stir in Chips until melted.  #3. Turn off heat and add Fluff and Vanilla. #4.  Mix by hand until it is very smooth and you see it starting to set up. #5. Pour into a buttered 11" x 17" pan and let cool #6. Cut into 1" squares and serve with fine red wine. Makes 187 pieces One piece is 48 calories Merry Christmas    
Comments: My Mother, Maxine, made 5 lbs of fudge every week and we always enjoyed this treat. I hope you will too. Radeen
Strawberry Rhubarb Crisp
Number of Servings: 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: Topping: 3/4 C flour 2/3 C sugar large pinch salt 6 T cold butter, sliced 1/2" and cubed 1/2 C oatmeal 1/2 C toasted nuts, walnuts or hazelnuts (optional) 1/2 t cinnamon (optional) Filling: 2 lb. rhubarb, cut into 1/2' pieces, about 8 cups 1 lb. strawberries, halved, about 4 cups 1/4 C flour 1/2 C sugar 1 1/2 t vanilla zest of one large orange
Directions: 1. Preheat oven to 350. Butter an 11 x 13 glass dish. 2. In a small bowl, combine topping ingredients: flour, sugar and salt. Rub in butter with fingers until clumps form. Stir in oats, nuts and cinnamon. Set aside. 3. In a very large bowl, mix filling ingredients: sugar and vanilla. Stir in flour. Then add zest. Toss in rhubarb and stir until coated. Add strawberries and stir gently. 4. Pour fruit into buttered dish. Sprinkle oat topping evenly. Bake about 45 minutes until filling bubbles thickly and topping is lightly browned and crisp. Cool 10 - 15 minutes before serving. Delicious warm or cold with vanilla ice cream.
Comments: This is adapted from recipes found at Bon Appetit's website and an old Betty Crocker cookbook. Tastes like summer!
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