CARIBBEAN RECIPES..    CURRANT ROLLS INGREDIENTS:     Flaky Pastry     1 lb Flour - sifted     12 oz Shortening at room temp     1/2 tsp. Salt     1 1/2 tsp. Granulated Sugar     9 oz Water     Juice from 1/2 lime METHOD / DIRECTIONS: Crumble 3 oz of the shortening in the flour using finger tips until it resembles coarse bread crumbs.  Mix in the salt and sugar and make a dough with the water and lime juice mixture.  Do not over knead, just enough to form a dough.  Let it rest for 20 min.  Dust board or table top with just enough flour to prevent sticking.  Open dough with finger tips in an oblong shape about 12" x 7" on table top or board.  Spread the balance of the shortening (9 oz) evenly on 2/3 of the dough.  Then, starting at one end, fold the blank 1/3 over 1/2 of the other part of the dough, then fold that over the other 1/2.  Altogether 2 folds.  Roll out pastry with a pin to about 1/2" thickness, maintaining the oblong shape at all times.  Fold again the same way and roll again.  Let it rest for another 20 min.  Roll and fold again two more times and rest for 20 min.  Roll and fold again one more time.  That will make 5 rolls and folds - (2+2+1). Let pastry rest overnight in a chiller.   FILLING THE CURRANT ROLLS    12 oz Currants     3 to 4 oz Granulated Sugar     1 tsp. Cinnamon     1 tsp. Vanilla METHODS / DIRECTIONS: Mix the above ingredients together.  Cut pastry in two strips, length ways - (about 18" x 7" each).  Spread currants evenly over each strip, except for a 1" edge, closer to you.  Wet that skirt with a little water, using a pastry brush (or just by dipping your finger in a little water).  Roll from far end towards you in 1" folds.  The wet end will keep it stuck.  Place rolls on a greased baking sheet with sealed end resting on the sheet.  Brush with egg wash or water.  Punch about 5 holes, approx. 3" apart.  Skewer top center of each stick.  Bake at 350 for 45 min. or until done.     SUGAR CAKE INGREDIENTS:     4 cups granulated sugar     1 cup water     4 cups fine shredded unsweetened coconut (with brown husk removed)     1/2 teaspoon cream of tartar     1 teaspoon almond extract     food coloring (optional) METHODS / DIRECTIONS: Boil sugar and water to form a light syrup.  When bubbles the size of small pearls appear, add grated coconut and cream of tartar.  When the coconut mixture leaves the side of the pan easily (No syrup must be running out), remove from the heat and beat with a spoon for 3-5 minutes.  Add the almond extract and food coloring of your choice, if desired.  Drop by spoon onto a greased tray for free form sugar cakes or put to cool in a Pyrex dish and cut into squares.      TRINIDAD RUM CAKE INGREDIENTS:     2 quarts Trinidad rum     1 cup butter     4 tbsp brown sugar     2 large eggs     1 cup dried fruit     4 cups enriched flour     3 tsp baking powder     1 oz lemon juice     1/4 lb chopped nuts     2 dashes Angostura Bitters METHODS / DIRECTIONS: Select a large mixing bowl, measuring cups, etc.  Check the rum again, it must be just right.  To make sure rum has stabalized, pour one level cup and drink.  Repeat.  With one selectric mixer beat one cup of butter in a large fluffy bowl.  Add one tsp of sugar and beat again.  Meanwhile, to make sure rum maintains perfection, try another cup.  (Open the second quart if necessary).  Add 2 large eggs.  1 cup dried fruit and beat until high.  If fruit gets stuck in the beaters, pry loose with a screwdriver.  Sample rum again, check for consistency.  Next, shift 3 spoons of pepper (or salt).  Sample Rum again!  Shift 1/2 pint lemon juice, fold chipped butter and strained nuts.  Add 4 tbsp brown sugar, Mix well.  Grease pan and turn oven to 350.  Pour everything into the pan and bake.  Check rum again!  Set timer for 60 mins   JAMAICAN CARROT CAKE INGREDIENTS:     3 cups of shredded raw carrots      4 beaten eggs      1 3/4 lbs brown suagr      2 1/2 cups flour      1 1/2 cup oil      1 tsp vanilla      1 1/2 cinnamon      3/4 nutmeg      1/2 tsp mixed spice      1 tsp baking soda      1/2 tsp salt METHODS / DIRECTIONS: Combine carrot and sugar and mix.  Add beaten egg, then oil and vanilla and mix well.  Combine and sift together the flour, cinnamon, spices, nutmeg, mixed spice, baking soda and salt.  Slowly add the dry ingredients to the wet mixture.  Pour into greased baking container and bake for 40 min at 350F.     BANANA PORRIDGE INGREDIENTS:     3 Fingers of green bananas      1 cup milk      5 cups water      1/2 cup flour      1/2 tsp. salt sugar to taste nutmeg [vanilla optional] METHODS / DIRECTIONS: Wash, peal and grate bananas. Add flour and salt to grated bananas and mix well.  Beat mixture with fork while adding water until smooth.  Sweeten to taste and add nutmeg an vanilla.  Pour mixture into boiling water, stirring constantly to prevent lumping, stir until mixture thickens.  Continue cooking, and milk, and let it simmer over low heat.  Cook for about 30 min and add sugarto taste and spices.     TRINIDAD HOPS BREAD INGREDIENTS:     2 1/2 cups warm water     2 tsp sugar     1 tbsp active dry yeast     8 cups flour, or more as needed     2 tsp salt METHODS / DIRECTIONS: Place the water in a large bowl, add the sugar, and stir until dissolved.  Add the yeast, stir until dissolved and let stand for 10 min.  Stir in the flour and salt and mix well.  Turn the dough out onto a floured board and knead for 8 to 10 min, adding more flour if necessary to make a stiff dough.  Transfer to a greased bowl, cover with a cloth and allow to rise for 25 min.  Punch the dough down,  form into balls and place on greased baking sheets.  Cover with a damp cloth and let rise until doubled in size (1-2 hours).  Bake in a 400 degree F oven for 20 min.  Serve Warm!   TRINIDAD BANANA FRITTERS INGREDINTS:     1/2 Ib all purpose flour     2 teasp baking power     2 cup oil for frying     1/2 tsp angostura bitters     1 Ib bananas, well beaten     1/2 Ib sugar METHOD / DIRECTIONS: Sift all dry ingredients together, add well-beaten bananas, add sugar and bitters and beat again, heat oil in a heavy pot, drop banana butter into the hot oil by the spoonful and fry until golden brown. Drain on kitchen paper towels.          FRY BAKES INGREDIENTS:     1 1/2 cups flour     1 tsp baking power     1/2 tsp salt     2 tsp sugar     1 tsp butter     1/4 cup water     oil for deep-frying METHOD / DIRECTIONS: Mix all above ingredients and form small ballls and flatten, Heat up oil for deep-frying and fry bake, a few at a time, untillight brown, Serve with Saltfish Bouljol or Black pudding.       BREAD PUDDING INGREDIENTS:     2 1/2 Cups milk     2 eggs     4 slices of stale bread, torn     1/2 cup brown sugar     1/2 tsp allspice     1/2 tsp vanilla essence     1/4 tsp salt     1/4 cup raisins     1/4 cup dried fruit METHOD / DIRECTIONS: Put bread pieces in a large bowl, in a different bowl, lightly beat the egg. Add milk and mix. pour egg-milk mixture over the bread pieces. Add the remaining ingredients and mix well. Pour into a baking dish. pour 1 inch of hot water into a deep pan and place baking dish inside it. Bake pudding for about 1-hour or until dried inside.     COCONUT SWEET BREAD INGREDIENTS:     3 Cups grated cocnut     4 1/2 tsp baking power     2 1/2 cup granulated sugar     1/2 cup evaporated milk     2  well-beaten egg     1/2 cup chopped maraschino cherry     1/2 cup mix peel     1/2 sultana or raisins     4 1/2 cup flour     2 tsp almond essence     1/4 tsp ground cinnamon     1/4 tsp grated nutmeg     1/2 butter or margarine METHOD / DIRECTIONS: Mix and sift dry ingredientsfour times, add sugar and fruit, blend evenly, add coconut and stir well, In another bowl combine the whipped egg, milk, essence and cooled melted butter. Mix well. Make a well in the coconut mixture. Pour the egg mixture into the bowl and stir with a spoon. Butter will be heavy and mixture will be fairly stiff. Do not knead or bread will be tough. mix entirely by spoon, assisted by a knife. Pile into non-stick or greased loaf tins. Bake at 325 degrees for 50 - 60 mins or until an inserted skewer comes out clean. OPTIONAL: When done, glaze with mixture of 1 tsp sugar and one tsp water. Sprinkle with granulated sugar and return  to the oven for    3 - 4 mins.     CARIBBEAN DRINKS RECIPES   CUBA LIBRA INGREDIENTS:      2 ounces of white rum      2 ounces of coca cola      1 lime wedge METHOD / DIRECTIONS Pour rum over ice in a glass and fill the glass with coca cola. garnish with a lime wedge.    CRANBERRY COOLER INGREDIENTS:     1 shot of vodka      1 shot disaronno amaretto      3 shots cranberry juice      2 shots orange juice             BIG MAC DADDY INGREDIENTS:      1 shot bourbon       1 shot disaronno amaretto       8 raspberry       2 shots cranberry juice       Top up ginger ale METHOD / DIRECTIONS: Shake with cubed ice and strain into an ice filled sling glass top with ginger ale.   BLUE HEAVEN INGREDIENTS:      2 shots dark rum      0.5 shots disaronno amaretto      1 shot de kuper blue curacao      4 shots pineapple juice      0.5 shot lime cordial  METHOD / DERICTIONS: Shake and strain into an ice filled highball glass.    CACTUS JACK INGREDIENTS:     1 shots tequila      0.75 shot de kuyper blue curacao      1.25 orange juice      1 shot pineapple juice      0.5 lemond juice METHOD / DERICTIONS: Bursting with fruit this delicious cocktail is the perfect balance of sweet and sour. For best results using freshly squeezed orange juice and press pineapple juice.              BAY BREEZE INGREDIENTS:      1 1/2 oz. vodka      3 oz. pineapple juice      1 oz. cranberry juice METHOD / DERICTIONS: Combine all the ingredients in a collins or highball glas filled with ice and stir well.   TROPICAL MANGO SMOOTHIE INGREDIENTS:      1/2 cup pineapple juice, chilled      1 cup diced mango      1 banaba sliced      2 tsp fresh lime juice      1/2 tsp grated peeled fresh ginger      3 ice cubs METHOD / DIRECTIONS: In blender, combine pineapple juice, mango, banana, lime juice, ginger, and ice blend until mixture is smooth. pour into 1 tall glass.       BLUEBERRY BLAST SMOOTHIE INGREDIENTS:      1/4 cup cranberry juice cocktail chilled      1 container 8 oz. blueberry yogurt      1/2 cup frozen blueberries METHOD / DIRECTIONS: In blender, combine cranberry juice, yogurt, and blueberries and blend until mixture is smooth and frothy. Pour into 1 tall glass.      PINA COLADA INGREDIENTS:      1 1/2 oz. white rum      1 oz. dark rum      1 oz. double cream or whipping cream      3 oz. pineapple juice      1 dash angostura bitters      1 maraschino cherry      1 pineapple slice wedge METHOD / DIRECTIONS: Pour ingredients into a blender and blen for 15 seconds with, or without ice, then pour into a poco-grande or hurricane glass and garnish with pineapple and cherry.     BAHAMA MAMA INGREDIENTS:      1/4 oz. coffee liqueur      1/2 oz. dark rum      1/2 oz. coconut liqueur      1/4 oz. 151 proof rum      juice of 1/2 lemond     4 oz. pineapple juice METHOD / DIRECTIONS: Combine all ingredients and pour over cracked ice in a collins glass. Decorate with a strawberry or cherry and serve.   BEACHCOMBER INGREDIENTS:      2 tsp sugar      1 lime wedge      2 oz. light rum      1 tsp maraschino liqueur      1 tsp cherry brandy      4 oz. pineapple METHOD / DIRECTIONS: Place sugar in a saucer. Rub the rim of the glass with lime wedge and dip glass into sugar to coat rim thoroughly, reserve lime.In a shaker half-filled with ice cubes, combine rum, maraschino liqueur, cherry brandy, and lime juice and shake well.         BETWEEN THE SHEETS INGREDIENTS:      1 oz. brandy      1oz. light rum      1 oz. triple sec      1 oz. lemon juice METHOD / DIRECTIONS: In a shaker half-filled with  ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.   CARIBBEAN DREAM INGREDIENTS:      2 parts orange juice      1 oz. rum      1 oz. peach schnapps      splash of grenadine METHOD/ DIRECTIONS: Combine ingredients in to highball glass. stir add ice and serve.   CARIBBEAN QUEEN INGREDIENTS:      1 1/2 oz. watermelon schnapps      1/2 oz. coconut rum      1 1/2 oz. triple sec      5 oz. orange juice      3 oz. lemonade      1/2 oz. lemon juice METHOD / DIRECTIONS: Fill the glass with all the ingredients, mix and add ice and a slice of wedge orange.     CARROT JUICE INGREDIENTS:      2 lbs carrots      5 cups water      1 cup condensed milk      1 tsp grated nutmeg      1 tsp vanilla METHOD / DIRECTIONS: Scrape outer skin of carrot, cut carrot into chunks then blen ( puree ) with in blender, pour through strainer into container, keep juice and discard puip in strainer, add condensed milk and vanilla. Add mix, add more or less condensed based on your taste, sprinkle nutmeg on top of juice and mix lightly.Best served with crushed ice.      GINGER BEER INGREDIENTS:      3/4 cup grated ginger root      2 tsp lime juice      1/2 tsp cream of tartar      12 cups of water      2 1/4 oz. packages active dry yeast      2 cups sugar METHOD / DIRECTIONS: In a large bowl, combine and stir grated ginger root, lime juice, and cream of tartar. In a large potput 12 cups of water to boil on high heat. pour hot water over ginger mixture and set aside to cool. In a small bowl combine yeast, 1/4 cup water and 1/2 cup sugar. stir to make a smooth path. When the ginger mixture is warm, add yeast mixture and stir well. Cover the bowl and put it in the refrigerate for    3-5  days. Pour gingermixture through a strainer with anther large bowl underneath to catch theliquid. Add remaining sugar to ginger beer and stir well.   PUNCHA -A- CREME INGREDIENTS:      2 can ( 7 oz. each ) evaporater milk      3 eggs      1 can ( 12 oz. ) condensed milk      1 glass of rum      1 piece or orange or lime rindgrated nutmeg      1 tsp angostura bitters METHOD / DIRECTIONS: Beat eggs well with the rind, remove rind, add milk, stir well, add rum rum, nutmeg and angostura bitters and mix thoroughty,sweeten with condensed milk, chill and serve with crushed ice.      PINEAPPLE COCKTAIL INGREDIENTS:      2 oz. light rum      1 oz. pineappe juice      1/2 oz.lemond juice  METHOD / DIRECTIONS: Shake all the ingredients in a shaker with ice cubes and strain into a cocktail glass.       RUM AND COKE INGREDIENTS:      2 oz. rum      3 oz. coke      1 wedge lime METHOD / DIRECTIONS Pour the rum in a glass filled with ice, top with coke, then add the lime wedge.      STAMINA DADDY INGREDIENTS:      1/2 ib irish moss      1/2 cup guinness      2 stalks sarsaparilla      1 pack raw peanuts      1 shot ginseng      2 oz. gum arabic      4 oz. isinglass      4 oz. linseed      1 cup condensed milk      1/4 ib sugar      2 tsp vanilla      1/2 grated nutmeg      2 cups water METHOD / DIRECTIONS: Clean the irish moss seaweed ans sarsaparilla thoroughly then boil the water and add the irish moss, sarsaparilla, isinglass, linseed and gum and let it boil out until fully dissolved. once this is done strain off the liquid into a large container, add the remaining ingredients and place in a blender and whip. This will full mix in the guinness and chop the raw peanuts to get a better taste. Refrigerate and then serve cold but definitely without ice.    MORE RECIPES COMING SOON..