Butter Cookies St Martin Caribbean Recipes

BUTTER COOKIES (ST. MARTIN -- CARIBBEAN)

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter & sugar along with the vanilla extract, until mixture is fluffy & light.
• In a bowl, whisk together flour & salt, then, 1/2 cup at a time, add it to the butter mixture, beating well after each addition.
• Scoop dough onto the center of a large ungreased, 9-inch square baking pan, & using a spatula spread it out evenly.
• Bake the huge cookie on the center rack of the oven until firm to the touch & golden brown, about 35 minutes.
• Remove the pan from the oven & cut the 9-inch square cookie into 1 1/2-inch squares, making 36 smaller cookies.
• Place them on a wire rack to cool before eating.

PLANTAIN CASSEROLE (ST. LUCIA -- CARIBBEAN)

Steps:

• Preheat oven to 350 degrees F.
• In a large pot, bring several quarts of water to a boil, then drop the peeled plantains into the boiling water, reduce heat at least to medium-low & cook for about 15 minutes, or until quite tender.
• Drain the plantains, then first chop them up & put them in a large bowl before mashing them somewhat.
• In a medium bowl, whisk together the egg, milk & peanut butter, then add the onion & celery. Season to taste with a bit of salt.
• Add this mixture to the plantains, stirring to mix thoroughly.
• Pour the plantain mixture into a medium-size casserole dish, then sprinkle the top with the breadcrumbs.
• Bake for about 35-45 minutes or until golden brown.

SUE'S LUMP CRABMEAT ST. MARTIN

Steps:

• In a 2-quart heavy bottom sauce pan, melt butter over med-high heat.
• Add onions, celery, green onions, and garlic. Saute 3-5 minutes, or until vegetables are wilted. Be careful not to brown vegetables.
• Sprinkle in flour, blending well into mixture.
• Using a wire whip, whisk hot cream into sauce pan stirring constantly until thick cream sauce is achieved.
• Reduce heat to simmer and add white wine, lemon juice and hot sauce.
• Add Parmesan cheese, stirring constantly so mixture will not scorch.
• Season to taste using salt and cayenne pepper.
• Add red bell pepper for color.
• If mixture becomes too thick, add a small amount of whipping cream. Remove from heat, and gently fold in lump crabmeat.
• Place in souffle ramekins, garnish with freshly chopped parsley, and serve with garlic croutons.

CAFE CARIBBEAN

Steps:

• The sugar and whipped cream can be replaced with one big scoop of good ice cream.
• Mix Amaretto, rum and coffee,Add sugar.
• Top with whipped cream.