recipe

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

Ingredients

• 1 fluid ounce rum
• 1 fluid ounce coconut-flavored rum
• 1 fluid ounce grenadine syrup
• 1/2 fluid ounce orange juice
• 1/2 fluid ounce pineapple juice
• 1/2 cup chopped frozen oranges pieces (without thin skin
• 1/2 cup frozen chopped pineapple

Mixed all the ingredients in Juice Bullet or Blender
Must be slushy
Then serve in a tall glass
Skewer a cubed pineapple and slice of orange and place in glass

SERVING SIZE  12

INGREDIENTS

• 2cups flour
• 1 3⁄4 cups sugar
•  3⁄4 cup cocoa
• 1⁄2 teaspoon salt
• 1 tablespoon baking soda
• 1 egg
• 2/3 cup oil
•  1/2 cup buttermilk
• 1/2 cup bailey Irish cream
• 1/4 cup whiskey
• 3/4   cup strong black coffee

Frosting

• 2  cups heavy whipping cream
• 1⁄2 cup powdered sugar
•  1⁄4 cup Bailey Irish Cream
•  1/4 cup Irish whiskey

Directions

1.  Cake: Sift dry ingredients together.
2. Beat egg, oil, buttermilk, liqueur, whiskey, and coffee together.
3. Add to the dry ingredients; beat together for about 3 minutes.
4. Pour into greased/floured 10″ spring form pan or 9×13 pan.
5. Bake at 350 for 35 to 40 minutes for the spring form or 25 to 30 minutes for the 9×13- or until done.
6.  Cool.
7. Frosting: beat ingredients together until stiff.
8. Turn cake out onto a plate and frost with whipped cream mixture.
9.  Sprinkle with chocolate curls and mint leaves

• Have a Cough with a running nose?  Drink hot water mixed with turmeric!
• Need a strong expectorant?  Inhale the Smoke from burnt turmeric!
• Keeping a small piece of turmeric in mouth all-night can relieve chronic cold and cough!  (Just be careful not to swallow it, honey.)
• Need relief from dry persistent cough?  Roast some turmeric root and grind it into a powder.  Mix 1 or 2 grams with 1 Tbs. honey a take every 6 hours.
• Cough caused by bacteria?  Take 1 to 2 tsp. of pure curcumin powder and mix thoroughly into warm milk. Drink this mixture twice daily.  With just two days relief will come!
• Sinus congestion and cough?  Inhale the vapors of 2 to 3 Tbsp. of pure turmeric powder mixed into 4 cups of boiling water. Cover your sweet ol’head with a blanket, honey, for easier inhalation.  (Just don’t get to close or your burn yourself!)

Mama’s Chronic Cough Recipes with Turmeric

Do not let cough go untreated. This creates a chronic cough making it difficult to find relief.  Sleeping soundly in situations like this is virtually impossible leading to stress and fatigue.

However, have not fear, turmeric can treat a chronic cough, as well. Here are some home recipes, honey.

• Place into a betel leaf 1 gram of roasted turmeric powder and. 0.25 grams of   Potassii carbons (Javkhar).  Keep in mouth and savor it gradually (No chewing or swallowing.)  Do this twice daily:  morning and evening after food.
• If you don’t want to suck on a leaf then you could drink the following potion.  Mix a few tbs. of turmeric to a glass of goats milk and then boil. Do not mix in any other order.  Allow it to cool down and then drink.  You can have this a few times a day.
• Avoid spicy foods.

Want to improve curcumin absorption?  Here are two tricks my Mama taught me.

• Blend together a tablespoon of curcumin powder, 1-2 egg yolks and one or two teaspoons of coconut oil. Swallow right away.  You may take this twice a day.
• Drink a concentrated Curcumin Tea.  Mix one tablespoon of curcumin powder into a cup of boiling water, allowing it to boil for another ten minutes. Savor the solution within four hours to obtain all its therapeutic benefits.

Adhere to the following tips:

• Turmeric discolors surfaces permanently.
• Curry powder is not pure turmeric. So don’t use it for a cough.  Great spice for cooking though.
• Don’t buy curcumin powder on the streets, go purchase at a reputable health food store.  Raw turmeric is the best used for chewing and boiling.  Not good to make powder with.
• Organic turmeric is always the better choice.

Candidates who should avoid turmeric…

Using turmeric as a spice is very safe but as a supplement one must take precautions. Take precautions with turmeric supplements when pregnant, have gall bladder problems (I did not say gallstones), diabetes or are to undergo surgery.  Turmeric can slow down blood clotting.

SERVES 6
Ingredients for the Salsa Blanca:

• 2 cups milk
• 2 tbsp. minced white onion
• 1 small clove garlic, peeled and minced
• 3 tbsp. butter
• 2 1⁄2 tbsp. masa harina (traditional Mexican cornmeal flour)
• Salt and freshly ground black pepper

Ingredients to prepare the Shrimp:

• 18 large raw shrimp
• 6 tbsp. queso fresco (preferably oaxaca), crumbled
• 18 slices bacon
• 2 tsp. vegetable oil
• 1 small green bell pepper, seeded and diced
• 1 small red bell pepper, seeded and diced
• 1 cup tequila

Instructions:
For the salsa blanca, combine milk, onions, and garlic in a medium saucepan and simmer over medium-low heat for about 5 minutes.

Melt butter in a separate saucepan over medium heat. Add masa harina to butter, stirring constantly with a wooden spoon, until it has absorbed butter, about 2 minutes.

Strain milk, then slowly add to masa harina mixture, whisking constantly. Cook until sauce thickens, about 8 minutes.

Remove from heat and season with salt and pepper to taste. Place plastic wrap directly on surface of sauce to prevent a skin from forming and set aside.

Preheat oven to 425°. Peel shrimp (leaving tail attached), then butterfly and devein.

Place 1 tsp. queso fresco in center of each shrimp, then fold closed. Wrap 1 slice bacon tightly around each shrimp, starting at tail end. Place shrimp on a baking sheet and bake until bacon just crisps, 10-12 minutes.

Heat oil in a large skillet over medium-high heat. Add bell peppers and cook until fragrant, about 3 minutes. Add shrimp and tequila, toss, and cook about 1 minute more. To serve, divide shrimp between 6 plates and spoon salsa blanca on top.

Ingredients

• 5 Pears
• 2 cups water (Or 1 1/2 cup Sake and 1/2 cup water)
• 1/2 cup sugar
• 1 cup sake
• Ice cream maker

Prepare pears by peeling and coring the little dears, afterwards cutting their fruity flesh into lovely chunks.

Bathe them in a pot of sugar and water.  (I personally bathed them in a diluted sake solution and sugar…Either way is just fine.)

Boil and stir over medium low heat until syrupy (takes about half an hour, maybe less…Oh well, drink a little sake while waiting.)

Remove from heat and then allow to chill in refrigerator.

Combine pears, syrup and sake in a blender and puree.

Then place the whole mixture into ice-cream maker.  (Follow Ice-Cream Maker Instructions and Churn until done).

The girls and I improved on the fruit and ice-cream mixture by smuggling in a few of our own libations into the sanatorium.
We all felt so much better and had no memory of what we did the next day.

Party responsibly!

Just don’t drink too fast…(Brain Freeze) or drive

Guava
Pineapples
Mangos
Kiwi
Passion Fruit
Juice of half Lemon
1 quart Banana Ice Cream
1 bottle Sparkling Wine
1 cup rum
1/2 Grande Marnier

Peel and chop the fruit
Puree in a Magic™ or Nutra™ Bullet
Add the juices Mix

Pour into a Martini Glass

And party time.