The Sugar Mill Caribbean Cookbook Read Online Free Page A

called
patates douces,
and in the Spanish islands
patatas dulces.
    Â 
Orange Butter
½
cup butter, softened
2
tablespoons curaçao liqueur
1
tablespoon grated orange zest
Sweet-Potato Waffles
2
cups flour
1
tablespoon baking powder
½
ateaspoon salt
3
eggs, separated
1½
cups cooked and puréed sweet potatoes
1¼
cups milk
¼
cup brown sugar, firmly packed
¼
cup melted butter
2
tablespoons grated orange zest
Garnish
Fresh orange slices
    In a small bowl, whip together the butter, curaçao, and orange zest until the mixture is light and fluffy.
    Sift the first four ingredients into a large bowl, and set the bowl aside. In another bowl, combine the egg yolks, sweet potatoes, milk, sugar, and butter. Stir this mixture into the flour mixture. Beat the egg whites until stiff but moist peaks form, and fold the whites into the batter. Spoon the batter into a hot waffle iron, and bake until the waffles are golden brown and no steam appears.
    Garnish the waffles with fresh orange slices, and serve with the orange butter and warm maple syrup.
    Â 
    Makes about eight 8-inch waffles
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    Brunch on the patio
    G INGER -P OACHED S PICE I SLANDS P EARS
[>]
    ***
    L OBSTER E GGS B ENEDICT
[>]
    ***
    C ARIBBEAN S PICY S AUSAGE WITH C REOLE S AUCE
[>]
    ***
    C OCONUT B READ
[>]
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Coconut Bread
    This delicious breakfast bread is also a wonderful accompaniment to lunchtime fruit salads.
    Â 
2
cups flour
1½
teaspoons baking powder
1
teaspoon salt
⅓
cup butter
⅔
cup sugar
2
eggs
¼
cup milk
1
cup shredded coconut
    Preheat the oven to 350°. Sift together into a bowl the flour, baking powder, and salt. In another bowl, cream the butter with the sugar. Add the eggs, milk, and coconut to the butter and sugar mixture, and beat. Add the flour mixture, and stir (but don't overbeat). Add a little more milk if the batter seems too dry. Pour the batter into an oiled loaf pan. Bake for 50 to 60 minutes, or until a wooden pick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, and then remove it to a rack to finish cooling.
    Slice the bread while it's still warm, or let it cool, then slice it and toast it in the oven (because it's fairly fragile, it can fall apart in a toaster).
    Â 
    Makes 1 loaf
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    A Jamaican Breakfast
    "
Such eating and drinking I never saw [as in Jamaica]! I observed some of our party today eat at breakfast as if they had never eaten before. A dish of tea, another of coffee, a bumper of claret, another large one of hock; then Madeira, sangaree, hot and cold meats, stews and pies, hot and cold fish pickled and plain, peppers, ginger-sweetmeats, acid fruit, sweet jellies....
"
    â€”L ADY N UGENT'S D IARY , 1801
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Pineapple Bran Muffins
    Hearty and healthy, these toothsome muffins are chock-full of things that are good for you.
    Â 
2½
cups bran
1 ⅓
cups whole-wheat flour
¼
cup brown sugar, firmly packed
½
teaspoon salt
2½
teaspoons baking soda
1
cup raisins
2
eggs, lightly beaten
½
cup milk
½
cup plain yogurt
½
cup vegetable oil
⅓
cup molasses
⅓
cup honey
½
cup drained canned crushed pineapple
    Preheat the oven to 425°. Grease muffin pans.
    Stir together the bran, flour, sugar, salt, baking soda, and raisins in a large mixing bowl. In another bowl, stir together the eggs, milk, yogurt, oil, molasses, honey, and pineapple. Combine the two mixtures, and stir just until all ingredients are blended (the batter will be quite moist).
    Spoon the batter into prepared muffin pans (an ice cream scoop makes this job easy), filling each cup about two-thirds full. Bake the muffins for about 15 minutes, or until a toothpick inserted in the center of one comes out clean. Remove the muffins from the oven, and let them cool on a rack.
    Â 
    Makes about 12 muffins

Tropical Fruit Platter with Mango Silk Sauce
    We like to arrange our fruit on dark green hibiscus leaves, but you could use any nontoxic leaves as a background for