KBKabaret

Cake

Ingredients

• 3 ¼ cups sifted cake flour
• 2 teaspoons double-acting baking powder
• 1 – 16 teaspoon salt
• 1 cup butter, at room temperature
• 2 cups sugar
• 2 teaspoons vanilla
• 8 egg whites
• 1 cup milk

In a large mixing bowl, sift together the flour, baking powder and salt.

In a large mixing bowl, cream the butter, sugar and vanilla. Add egg whites, two at a time, beating thoroughly after each addition.

Fold in flour mixture alternately with milk; begin and end with dry ingredients.
Batter should be smooth but look slightly granular.

Turn into 4 ungreased 9-inch round layer-cake pans lined on the bottom with wax paper.

Bake in a 375-degree oven until edges shrink slightly from sides of pans and tops spring back when gently pressed with finger, or cake tester inserted in center comes out clean — about 20 minutes. Place pans on wire racks to cool for about 5 minutes.

Turn out on wire racks; remove wax paper; turn right side up; cool completely.

Put layers together (on a cake plate) with Lane’s Cake Filling, stacking carefully; do not spread filling over top. Cover top and sides with swirls of Boiled White Frosting.

Cover with a tent of foil or a cake cover; or cover tightly in a large deep bowl in tin box. Store in a cool place; if refrigerated, allow to stand at room temperature for half a day before serving because cake texture is best when cake is not served chilled

Filling

• 8 egg yolks
• 1 cup sugar
• ½ cup butter, at room temperature
• 1 cup seedless raisins, finely chopped
• 1 – 3 cup bourbon or brandy
• 1 teaspoon vanilla

In a 2-quart saucepan, beat the egg yolks well; beat in sugar and butter. Cook over moderate heat, stirring constantly until quite thick. Remove from heat; stir in raisins, bourbon and vanilla. Cool slightly; use as directed.

Fluffy White Frosting

Ingredients

• 1 cup white sugar
• 1/3 cup water
• 1/4 teaspoon cream of tartar
• 2 egg whites
• 1 teaspoon vanilla extract

In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Use as directed.

Makes your mouth want to say: “MMMM So Good!”

Ingredients
3 cups tonic
3 oz. pink gin (Buy the Gin Pink or infuse a drop or two of sweet cranberry juice)
¼ lime, juiced
½ cup thinly sliced cucumbers

Instructions

1. Mix tonic, gin and lime-juice together.
2. Place thinly sliced cucumbers into Popsicle molds, and then pour in the tonic mix.
3. Freeze for at least 10 hours or overnight before serving.Remember to eat Popsicles Responsibly.  Must be over 21

Ingredients

• 1 tablespoon butter, melted
• 1 tablespoon brown sugar
• 1 cup milk
• 1 teaspoon vanilla extract
• 1⁄4 cup cornstarch
• 1⁄2 cup sugar
• 6 egg yolks
• 1 pinch salt
• 1⁄4 cup all-purpose flour
• 1⁄4 cup Grand Marnier
• 2 tablespoons freshly grated orange zest
• 1/2   cup Icing sugar
• 1 tsp. Brandy

DIRECTIONS

1.  Brush a 5-cup soufflé dish with melted butter; dust with brown sugar. Refrigerate until ready to use.
2.  In a medium saucepan, bring ¾ cup of the milk and the vanilla to the boil over medium heat. Remove and set aside.
3.  In a small bowl, blend the cornstarch and the remaining ¼ cup milk until smooth. Add ¼ cup of the sugar, 2 of the yolks and salt and stir until smooth. Gradually whisk this mixture into the warm milk.
4.  Cook over medium-low heat, whisking constantly, until thick, 3-4 minutes. Remove from heat and let cool, about 10 minutes. Beat in remaining 4 yolks, one at a time. Sift flour over mixture in two batches, mixing well.
5.  Cook over medium-low heat, stirring constantly, until smooth. Remove from heat and stir in liqueur and zest. Scrape custard into a bowl and set aside to cool.
6.  Preheat oven to 400 degrees F.
7.  In a large bowl, beat whites until soft peaks form. Slowly add remaining ¼ cup sugar and beat until firm peaks form. Fold whites into cooled custard.
8.  Transfer to soufflé dish and bake for 20 minutes, until puffed and browned on top.
9.  Mix  icing sugar with Brandy and drizzle on top of soufflé.

Serve immediately.
Or else:  “Pancakes anyone?”

(For over 21’s)

Ingredients

• 1 1/4 cups graham cracker crumbs (crush the graham cracker cookie bar)
• 5 tablespoons unsalted butter, melted
• 1 teaspoon curry powder
• 1/4 teaspoon cinnamon
• 1/2 cup packed dark brown sugar
• 8 ounces of cream cheese, softened
• 1 teaspoon finely grated fresh lemon zest
• 1 1/2 cup chilled heavy cream
• 6 teaspoons Malibu™ Rum
• 4 teaspoon Bananas Liquor
• 5 firm-ripe bananas soaked in 1 cup of Bananas Liquor for at least 12 hours

(drink the banana liquor after you use the bananas for this recipe…of course you have to be responsible:  don’t drink and drive or be under 21)

Needed: 9-inch pie plate

Preparation

Place oven rack in the middle of the oven and preheat to 350° F

Combine graham cracker crumbs with curry, cinnamon, brown sugar and stir in melted butter.  Blend.  And press into the bottom of the pie pan nice and evenly.

Bake for 10 minutes and then cool for 1/2 hour.

With an electric mixer beat together the cream cheese with zest, Malibu™ Rum the remaining 6 tablespoon of brown sugar in a big bowl.

Beat Cream until peak while slowly adding the banana liquor

Fold 1/2 of the spiked whipped cream in with the spiked cream cheese.  Keep the other half of the spiked whipped cream for the top of the pie.

Slice 4 of the spiked bananas thinly and put into the bottom of the pie plate.

Spoon the cream and whipped cream mixture over the bananas into the pie plate

Save the 5th spiked banana and cut into 1/2 slices for the top of the whipped cream as decoration.

Put the entire pie loosely covered into the refrigerator for 20 minutes.
EAT RESPONSIBLY!

See separate recipe for a real Bahamas Mama Tropical Drink

Fritter Ingredients

• 1 cup chopped Conch
  (Any fish, shell or not, can be used from Calamari to Swai)
• 1/4 cup Chopped pineapple
• 1/4 cup Chopped orange (just the meat of fruit), peel off the thin see-through peel.
• 1/2 onion Chopped
• 2 garlic cloves chopped
• 1/8 cup green bell pepper finely chopped
• 1/8 cup yellow bell peppers finely chopped
• 1/8 cup red bell peppers finely chopped
• Pinch of Ground cayenne pepper
• Pinch of Salt to taste
• Pinch of Black Pepper to taste

Batter Ingredients

• 1 egg
• 3/4 cup all-purpose flour
• 1/2 cup milk
• pinch of salt and pepper

1 quart of oil for frying

Batter Preparation

Mix egg, flour, milk, salt and pepper
Set aside

Fritter Preparation

Mix all the fritter ingredients in a bowl
Drop the whole mixture into Batter and gently stir

Now Make These Babies Up

Heat a quart of oil in large pot or deep fryer to 365F (185 degrees C).
Add a pinch of salt
Gently place each fritter by tablespoon in oil so oil won’t spatter.  Do not overcrowd.
Fry until brown on all sides
Carefully remove from oil with a slotted heat resistant spoon and place brown delicious fritter on a paper towel over a plate.
Sprinkle a pinch of salt over fried fritters.

Sauce for Dipping

• 2 tablespoons of Red Pepper Puree (see recipe below)
• 6 tablespoon Mayonnaise
• 2 tablespoons Coconut Rum
• 1 tablespoon of Rum
• 1 tablespoon of orange juice
• 1 tablespoon of pineapple juice
• 1 tsp. of grenadine syrup

Mix all sauce ingredient together and enjoy fritters with a real big Bahamas Mama Cocktail

Red Pepper Puree Recipe
(Only use two tablespoons for dipping sauce, store rest for other recipes)

• 1 cup red roasted pepper from jar
• 2 tablespoons olive oil
• 2 cloves of garlic
• pinch of salt
• 1/4 teaspoon dried red pepper flakes

Blend 5 ingredients from above in Food processor