|Sugar Reef Caribbean Cookbook|
|by Devra Dedeaux|
From the hit Manhattan restaurant the New York Times calls "hotter than a Havana afternoon" comes this cookbook of Caribbean cuisine that features...
1 - 10 of 115 for sugar cane
Let syrup come to a boil, then add shortening. Let boil again then add soda. Stir real good, then remove from heat. Then cook as tea cake. Use the ...
Cream shortening, vanilla syrup and sugar well. Add eggs ... using the good cane syrups that are available in this area. sorghum syrup can be substituted.
Melt butter; add ... Pour over brown sugar, mix well ... mug: 1 candy cane, so cane ... heaping teaspoon of mixture, add boiling hot water, stir well, serve.
Mix all ingredients. ... together and bend forming a cane. Sprinkle the top with the candy cane and sugar mixture. Bake at 350°F for 6 to 9 minutes.
Mix 1 1/2 cups flour, granulated sugar, undissolved yeast ... each to form cane handle. Place canes ... glaze. If desired, decorate with candied cherries.
Heat oven to ... butter, shortening, confectioners' sugar, egg, and ... to form candy cane shape. Bake 9 ... baking sheet and cool. Makes 4 dozen cookies.
Combine sugar, corn syrup, ... dusted well with confectioners' sugar. Form into ropes and twist red around white, cut into 8 inch lengths and form canes.
Mix together thoroughly shortening, butter, confectioner's sugar, egg, almond ... form handle of cane. Bake approximately ... approximately 4 to 5 dozen.
Mix together butter, confectioners' sugar, and egg ... handle of the cane. Bake about ... touch...and an extra treat to hand to your friends as they come or go.
If using self-rising ... butter, shortening, confectioners' sugar, egg, almond ... For each candy cane, shape 1 ... baking sheet. About 4 dozen cookies.
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