The Sugar Mill Caribbean Cookbook Read Online Free

oil, for deep frying
⅔
cup sugar
1½
teaspoons ground cinnamon
    Cut a 2-inch crosswise pocket in each slice of bread. Stuff the banana slices into the bread pockets. In a bowl, whisk together the eggs, milk, and vanilla. Pour the mixture into a square glass baking pan. In another bowl, mix together the sugar and cinnamon.
    In a deep skillet, heat about 2 inches of oil to 350°. While the oil heats, lay the stuffed bread in the egg-and-milk mixture. Let the bread soak up the liquid for a few minutes.
    Fry the bread, turning it once, until it is lightly browned, about 3 minutes. Drain the slices on paper towels. Sprinkle them with the sugar-and-cinnamon mixture, and serve them at once.
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    Makes 6 servings

Piña Colada Pancakes
    You can enjoy the flavors of the islands' favorite creamy cocktail in these delicious pancakes.
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2
eggs
5
tablespoons melted butter
¾
cup milk
¼
cup sweetened cream of coconut, such as Coco Lopez
2
tablespoons rum
1¼
cups flour
1
tablespoon sugar
4
teaspoons baking powder
¾
teaspoon salt
    In a mixing bowl, beat the eggs. In another bowl, combine the butter, milk, coconut, and rum and stir this mixture into the eggs. Stir together the flour, sugar, baking powder, and salt in a third bowl. Pour the egg mixture into the flour mixture, and stir just until the dry ingredients are uniformly moist.
    Heat a griddle or skillet until a few drops of water will dance on it, then lightly brush it with oil, and ladle on the batter. Cook the pancakes, turning them once, until they are golden brown on both sides.
    The pancakes are especially good served with a warmed mixture of equal parts sweetened cream of coconut and maple syrup.
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    Makes 6 servings

Gingerbread Pancakes
    This warm and comforting breakfast dish is subtly spiced with one of the Caribbean's favorite flavors.
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1½
cups flour
¼
cup sugar
1½
tablespoons baking powder
½
teaspoon salt
1½
teaspoons unsweetened cocoa
½
teaspoon ground ginger
½
teaspoon ground cloves
½
teaspoon ground cinnamon
2½
tablespoons minced pecans
3
egg whites, lightly beaten
1½
cups milk
2½
tablespoons molasses
1
tablespoon vegetable oil
    Combine all the dry ingredients in a bowl. Make a well in the center of the mixture.
    In another bowl, whisk together the egg whites, milk, molasses, and oil. Add these to the dry ingredients, and stir to mix thoroughly. Heat a griddle or skillet until a few drops of water will dance on it, then lightly brush it with oil, and ladle on the batter. Cook the pancakes, turning them once, until they are golden brown on both sides. Serve them with warm maple syrup or honey.
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    Makes 6 servings

Tropical Fruit Waffles with Pecans and Toasted Coconut
    Top your waffles with an array of luscious tropical fruits, and you'll start the day dreaming of swaying palms and aquamarine waters.
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2
cups flour
2½
teaspoons baking powder
¾
teaspoon baking soda
½
teaspoon salt
2
tablespoons sugar
4
eggs, separated
1
cup vanilla-flavored yogurt
1½
cups milk
½
cup melted butter
¾
cup toasted pecans
½
cup toasted coconut (see [>] )
Toppings (Choose One Or More)
Chopped banana
Chopped mango
Chopped papaya
Pineapple chunks
Toasted coconut (see [>] )
Maple syrup
    Sift together the flour, baking powder, baking soda, salt, and sugar. In a separate bowl, beat together the egg yolks, yogurt, milk, and melted butter. Stir this mixture into the dry ingredients.
    In another bowl, beat the eggwhites until they are stiff but not dry, and fold them into the batter along with the nuts and coconut. Spoon the batter into a hot waffle iron, and bake until the waffles are golden brown. Serve the waffles with your choice of tropical toppings.
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    Makes about 8 waffles

Sweet-Potato Waffles with Orange Butter
    Caribbean sweet potatoes grow on a trailing vine and have orange skins and flesh that varies in hue from pale white to reddish orange. In the French islands sweet potatoes are