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Caribbean Zucchini Bread
Side Dish Caribbean

Caribbean Zucchini Bread

4.7

Prep
20 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. 2 Whisk all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, salt, and nutmeg together in a large bowl. Beat brown sugar, white sugar, bananas, eggs, oil, applesauce, and vanilla together in a separate large bowl. Stir flour mixture into banana mixture. Fold zucchini, walnuts, and coconut into batter until well combined; divide between the prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 40 to 50 minutes. Cool loaves in the pans for 25 minutes before removing from the pans and transferring to a wire rack to cool completely.

By tahoegirl

Apple Pear Sauce
Side Dish American

Apple Pear Sauce

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat a skillet over medium heat; add pears, apples, water, and vanilla extract to the hot skillet. Cover and simmer fruit mixture for 10 minutes; remove lid and cook until most of liquid is evaporated and fruit is softened, 10 to 15 more minutes.
  2. 2 Remove skillet from heat and transfer fruit mixture and any remaining liquid to a food processor. Process until smooth; stir in cinnamon. Serve warm or refrigerate up to 4 days.

By Katie Sechrist

Baked Strawberries
Side Dish American

Baked Strawberries

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Quarter large strawberries and halve small ones; place on a rimmed baking sheet. Toss with balsamic vinegar, sugar, vanilla extract, and salt to coat; spread into a single layer.
  3. 3 Bake in the preheated oven until tender, about 20 minutes. Stir well; spread into a single layer. Continue baking until juices start to thicken, about 10 minutes more.

By LauraF

Sweet Potato Hash Brown Dessert
Side Dish

Sweet Potato Hash Brown Dessert

Prep
20 min
Cook
12 min
Total
42 min

Instructions

  1. 1 Place the shredded sweet potatoes into a colander and rinse with cold water; allow to dry.
  2. 2 Whisk together the eggs, brown sugar, flour, and vanilla in a large bowl. Stir in the sweet potatoes; mix well. Form into small patties.
  3. 3 Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry patties in batches until lightly browned, about 3 minutes per side. Spread with butter; sprinkle with powdered sugar and serve hot.

By Jeremy

Sweet Potato Crisp
Side Dish

Sweet Potato Crisp

4.6

Prep
Cook
30 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9 inch square baking dish.
  2. 2 In a medium bowl, mix together the sweet potatoes, white sugar, eggs, 2 1/2 tablespoons melted butter, milk, salt and vanilla until well blended. Spread evenly in the prepared baking dish.
  3. 3 In a separate bowl, stir together the light brown sugar, pecans and flour. Stir in remaining 2 1/2 tablespoons of butter to make the crumb topping. Spread topping over the sweet potatoes.
  4. 4 Bake for 25 to 30 minutes in the preheated oven, until topping is browned and crispy.

By RB1953

Apricot Orange Syrup with Amaretto
Side Dish American

Apricot Orange Syrup with Amaretto

4.7

Prep
15 min
Cook
130 min
Total
145 min

Instructions

  1. 1 Combine apricots, orange juice, sugar, amaretto, and vanilla extract in a medium saucepan over medium heat; stir until sugar dissolves. Bring to a boil; cook and stir constantly until apricots soften and begin to release their juice, about 5 minutes.
  2. 2 Reduce heat to low; simmer apricot mixture about 1 ½ hours. If mixture is too thick or begins to burn, stir in 1 tablespoon water; mix well.
  3. 3 Stir cornstarch into ¼ cup water until dissolved; stir into apricot mixture. Bring to a boil; simmer until mixture thickens, about 30 minutes.

By pomplemousse

Apricot Noodle Kugel
Side Dish

Apricot Noodle Kugel

4.5

Prep
25 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking pan.
  2. 2 Fill a large saucepan with lightly salted water and bring to a boil. Cook egg noodles at a boil until tender yet firm to the bite, 8 to 10 minutes; drain.
  3. 3 Combine noodles, ½ cup sugar, ¼ cup butter, eggs, cream cheese, and 1 teaspoon vanilla extract in a bowl; stir in apricot nectar and milk. Stir in raisins until evenly distributed. Transfer mixture to the prepared baking pan.
  4. 4 Combine cornflake crumbs, remaining ¼ cup sugar, remaining ½ cup butter, remaining 1 teaspoon vanilla extract, and cinnamon in a bowl; spread over egg noodle mixture.
  5. 5 Bake in the preheated oven until bubbly and lightly browned, about 45 minutes.

By Diane Klein

Sweet Tart Waldorf Apple Salad
Side Dish

Sweet Tart Waldorf Apple Salad

4.9

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Toss diced apples with lemon juice in a salad bowl.
  2. 2 Beat Neufchatel cheese, whipped cream, brown sugar, mayonnaise, and vanilla extract together in a separate bowl until dressing is smooth and creamy.
  3. 3 Stir grapes and celery into apples and toss lightly with dressing to coat. Top salad with walnut halves and sweetened dried cranberries.

By kcruther

Pineapple Fluff
Side Dish American

Pineapple Fluff

4.9

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix pineapple, sugar, eggs, milk, bread, and vanilla extract together in a casserole dish. Pour melted butter over the pineapple mixture. Sprinkle cinnamon over the top.
  3. 3 Bake in preheated oven until set in the middle, about 30 minutes.

By Angel Eyes

Sweet Potato Pone
Side Dish American

Sweet Potato Pone

4.7

Prep
20 min
Cook
110 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter or oil.
  2. 2 Place sweet potato chunks into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
  3. 3 Mash sweet potatoes with a potato masher. Add brown sugar, butter, sweetened condensed milk, vanilla extract, cinnamon, and salt; beat with a whisk until fluffy. Add eggs; continue whisking until mixture is light in color. Transfer to the prepared dish.
  4. 4 Bake in the preheated oven until golden brown, about 1 ½ hours.

By Great Chef

Traditional Apple Noodle Kugel
Side Dish European

Traditional Apple Noodle Kugel

2.0

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  3. 3 Beat cream cheese and brown sugar together in a bowl using an electric mixer until smooth and creamy; beat in cottage cheese, egg, egg whites, vanilla extract, cinnamon, and nutmeg until well combined. Fold noodles and apples into cheese mixture by hand; spread into the prepared pan.
  4. 4 Bake in the preheated oven until kugel is lightly browned and firm, 45 to 50 minutes.

By northern exposure

Instant Pot Cranberry Sauce
Side Dish American

Instant Pot Cranberry Sauce

5.0

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine cranberries, orange juice, water, cinnamon stick, and vanilla extract in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow about 10 minutes for pressure to build. As soon as the cooking cycle finishes, turn the Instant Pot off, as overcooking the cranberries will cause the skins to break.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 7 minutes. Unlock and carefully remove the lid.
  3. 3 Turn Instant Pot back on and select Sauté function. Stir white sugar and brown sugar into cranberry mixture until sugar melts. Season with a pinch of salt. As soon as sugar has melted, turn off the Instant Pot to avoid overcooking. Taste cranberry sauce and stir in more sugar, 1 tablespoon at a time, depending on how sweet you like your cranberry sauce.
  4. 4 Transfer sauce to a serving dish and top with orange peel. Serve warm or cold. Cranberry sauce will thicken as it cools.

By tcasa

Butternut Squash Casserole
Side Dish American

Butternut Squash Casserole

4.8

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube.
  3. 3 Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
  4. 4 Combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted butter in a 9x13-inch casserole dish.
  5. 5 Bake in preheated oven until set, about 45 minutes.
  6. 6 Combine crushed vanilla wafers, 1/2 cup melted butter, and brown sugar in a medium bowl.
  7. 7 Crumble over top of cooked casserole and return to oven to brown.
  8. 8 Serve and enjoy.

By VPMSAVGA

Sweet Potato Casserole with White Raisin
Side Dish American

Sweet Potato Casserole with White Raisin

5.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Mix eggs, sugar, melted butter, raisins, milk, and vanilla extract in a large mixing bowl. Add mashed sweet potatoes; stir to combine. Spread the sweet potato mixture into the prepared baking dish.
  3. 3 Mix brown sugar and flour together in a small bowl. Mash butter into the mixture with a fork until crumbly; add pecans and stir. Sprinkle the brown sugar mixture over the sweet potato mixture.
  4. 4 Bake in preheated oven until golden brown, about 30 minutes.

By SLesley

Gourmet Sweet Potato Soufflé
Side Dish American

Gourmet Sweet Potato Soufflé

4.8

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain and set aside.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart soufflé dish. Sprinkle the dish with 1 tablespoon white sugar, shaking the dish to evenly coat the bottom and sides.
  3. 3 Place sweet potatoes into the bowl of a food processor. Add eggs, cream, 3/4 cup sugar, butter, vanilla, salt, cinnamon, cloves, and nutmeg. Process until mixture is smooth. Pour into prepared soufflé dish.
  4. 4 Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
  5. 5 Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.

By Tina Hayes

Cinnamon Noodle Kugel
Side Dish Other

Cinnamon Noodle Kugel

4.8

Prep
15 min
Cook
65 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Grease a 9x13-inch baking dish.
  3. 3 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  4. 4 Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl.
  5. 5 Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
  6. 6 Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.
  7. 7 Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.

By minichef

Horchata de Arroz (Rice Drink)
Drink Caribbean

Horchata de Arroz (Rice Drink)

4.4

Prep
15 min
Cook
Total
735 min

Instructions

  1. 1 Place the rice in a bowl with enough water to cover it and let it soak overnight.
  2. 2 Strain the rice and discard the water. Stir the cold water and evaporated milk together. Place the drained rice into a blender along with half of the diluted milk. Blend until the rice is finely ground, about 30 seconds. Add the sugar, cinnamon, and vanilla; blend well. Pour in the remaining diluted milk; blend.
  3. 3 Line a strainer with two layers of cheesecloth. Place the strainer over another bowl to catch the liquid. Strain the rice milk through the cheesecloth, discard the solids. Repeat the process if necessary. Serve over ice.

By LatinaCook

Tembleque
Dessert Caribbean

Tembleque

3.0

Prep
15 min
Cook
13 min
Total
163 min

Instructions

  1. 1 Combine coconut milk, sugar, vanilla extract, and salt in a saucepan. Bring to a boil and cook for 6 minutes, stirring occasionally.
  2. 2 Combine cornstarch and water in a bowl. Whisk until mixture has a uniform consistency.
  3. 3 Pour cornstarch-water mixture into the saucepan and whisk until mixture thickens into a pudding, about 2 minutes. Remove from heat and strain the mixture into a bowl.
  4. 4 Pour the strained mixture into a mold, pan, or individual serving glasses. Smooth out the surface and allow to cool about 15 minutes. Refrigerate for at least 2 hours. Sprinkle with ground cinnamon before serving.

By Allrecipes Member

Maicena (Corn Pudding)
Breakfast Caribbean

Maicena (Corn Pudding)

4.8

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Heat cornstarch in a saucepan over medium heat. Slowly stir in milk. Add sugar and salt; cook and stir until slightly thickened, about 15 minutes.
  2. 2 Whisk egg yolks in a bowl; stir in ¼ cornstarch mixture, then stir into pan. Cook and stir until combined, about 1 minute. Add lemon rind; cook and stir until thickened, 7 to 10 minutes. Off heat, stir in vanilla extract to combine.

By Eric Bryant

Bermuda Cassava Pie
Dessert Caribbean

Bermuda Cassava Pie

4.8

Prep
30 min
Cook
180 min
Total
210 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Combine eggs, salt, vanilla extract, nutmeg, and ginger in a bowl. Beat to add air and fluff up eggs. Combine sugar and butter in a separate bowl and beat together. Add egg mixture to butter mixture and combine gently.
  3. 3 Place cassava in a large bowl and add egg-butter mixture. Pour into the prepared baking pan.
  4. 4 Bake in the preheated oven for 1 hour. Reduce temperature to 250 degrees F (120 degrees C) and continue baking until pie is set, 2 to 2 1/2 hours more.

By sim871

Brazo Gitano de Guayaba (Jelly Roll with Guava)
Dessert Caribbean

Brazo Gitano de Guayaba (Jelly Roll with Guava)

5.0

Prep
20 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 15x10x1-inch jelly roll pan.
  2. 2 Break eggs into a small mixing bowl; beat with an electric mixer until thick and lemon-colored. Beat in sugar gradually. Add water, lime zest, and vanilla extract and blend well. Beat in flour gradually until smooth. Pour into the prepared pan.
  3. 3 Bake in the preheated oven until golden brown, about 12 minutes. Remove from the oven and loosen the edges with a sharp knife. Turn out immediately onto a tea towel sprinkled with powdered sugar.
  4. 4 Cut guava paste into chunks and place in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until spreadable. Be careful, it will get hot because of the high sugar content.
  5. 5 Trim any stiff edges off of the cake and spread guava over. Roll up carefully in jelly roll fashion from the narrow end, using the towel to ease the cake over. Let cool in the towel on a wire rack for about 30 minutes.
  6. 6 Remove the towel carefully and sprinkle additional powdered sugar over the top if desired. Slice to serve.

By Milly Suazo-Martinez

Mango Plantain Pie
Dessert Caribbean

Mango Plantain Pie

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Place plantains in a pot with water to cover. Bring to a boil; cook until tender, about 15 minutes. Drain, transfer to a bowl, and mash until smooth. Add 1/2 cup white sugar, vanilla extract, cinnamon, and red food coloring.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Flour a pie plate; line the plate with the pie crust.
  3. 3 Pour the plantain mixture into the pie crust. Arrange sliced mangos on top and sprinkle with a pinch of sugar.
  4. 4 Bake in the preheated oven until mostly firm, about 30 minutes.

By Silver Buffalo

Polvorones from Puerto Rico
Dessert Caribbean

Polvorones from Puerto Rico

2.7

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
  2. 2 Beat shortening and butter in a large bowl with an electric mixer until smooth and creamy. Add sugar and beat until fluffy. Mix in egg, egg yolk, vanilla, and almond extract.
  3. 3 Add flour, 1 cup at a time, until completely mixed; the dough should be stiff and able to hold its shape when formed into a ball. If this consistency is not achieved, add a little more flour.
  4. 4 Make 1-inch balls of dough and place 1 inch apart onto the prepared cookie sheets. Use your finger to make small indentations in the middle of each cookie; fill each with a cube of guava paste.
  5. 5 Bake in batches in the preheated oven until light golden on the bottom, about 15 minutes, switching racks halfway through; do not overcook. Cool on the baking sheet briefly before transferring to a wire rack to cool completely.

By SST

Eggnog Bread Pudding with Coquito Sauce
Dessert Caribbean

Eggnog Bread Pudding with Coquito Sauce

5.0

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
  2. 2 Mix bread and raisins together in a bowl; transfer mixture to the loaf pan.
  3. 3 Beat eggnog, eggs, white sugar, and vanilla extract together in a separate bowl. Pour over the bread mixture.
  4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 40 to 45 minutes.
  5. 5 Melt brown sugar and butter in a saucepan over medium heat. Add cream and rum; simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm over the bread pudding.

By Childofchaos

Jamaican Cornmeal Porridge
Breakfast Caribbean

Jamaican Cornmeal Porridge

5.0

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine water, cornmeal, whole milk, coconut milk, white sugar, vanilla extract, salt, nutmeg, and cinnamon in a blender; blend until smooth. Transfer to a saucepan.
  2. 2 Bring cornmeal mixture to a boil, whisking occasionally, until it begins to thicken, about 5 minutes. Reduce heat when slow bubbles form; continue cooking, stirring frequently, until desired thickness, about 5 minutes. Stir in raisins.
  3. 3 Remove from heat, cover, and cool slightly before serving, about 5 minutes.

By Andrew Holness

Breezy Key Lime Pie with Strawberry Rhubarb Glaze
Dessert Caribbean

Breezy Key Lime Pie with Strawberry Rhubarb Glaze

4.7

Prep
20 min
Cook
35 min
Total
545 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine crumbs and butter in a bowl until evenly moistened; press into the bottom and up the sides of a 10-inch pie plate.
  3. 3 Beat sweetened condensed milk, Key lime zest, Key lime juice, egg yolks, and vanilla extract in a bowl with an electric mixer until smooth; pour filling into prepared crust.
  4. 4 Bake in the preheated oven until center is slightly jiggly, about 15 minutes. Cool for 10 minutes; refrigerate.
  5. 5 Combine rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat; boil, stirring often, until rhubarb and berries break down and glaze begins to thicken and resemble jam, about 20 minutes. Cool until lukewarm; glaze will thicken as it cools.
  6. 6 Spread glaze over pie; refrigerate until chilled before serving, at least 8 hours for the best texture.

By Diamonds_Nine

Boscobel Beach Ginger Cake
Dessert Caribbean

Boscobel Beach Ginger Cake

4.5

Prep
30 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube pan, such as Bundt.
  2. 2 Sift together flour, baking powder, ground ginger, cinnamon, and salt. Set aside.
  3. 3 In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in grated ginger root and vanilla. Beat in flour mixture alternately with milk, mixing just until incorporated. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with confectioners' sugar before serving.

By Margorita Whyte