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Brandied Peaches
Number of Servings: 6
Added By: Michele Martinage
My Yacht Name: Lady Slipper
Yacht Manufacturer: Cape Dory
Ingredients: Peaches, nice ripe ones which have been blanched and pealed. Honey Brandy Pound cake or your favorite
Directions: Boil about a quart of water and submerge each peach for a few moments. They will peal very easily this way. Slice them and put them in a Zip Lock bag along with equal parts of honey and Brandy. I just usually wing it but I would say that if you use four peaches, you would want to use about a half cup of each. Pour the honey and brandy mixture into the bag with the peaches, zip it and bungie (sp?) cord this to the deck of your boat on a nice warm, sunny day. Go for a sail. After dinner you slice the pound cake, spoon this over it and add a little whipped cream.
Comments: I made this up back in the days when I worked for Getaway Sailing. It was a great way to keep things simple and fun. When it was time to whip the cream, I would enlist help from on of the charterers. I had a special apron for them and would give them a little hand rotary mixer to use. It was always a lot of fun.
Fruit Pizza Fruit Pizza Fruit Pizza
Number of Servings: 8
Added By: Gwyn
My Yacht Name: ALA
Yacht Manufacturer: Robertson and Caine
Ingredients: Refridgerator roll of croissants 8 OZ creme cheese 3 TB powdered sugar Lots of fruit, any kind 1 TB butter
Directions: Roll out croissant dough flat onto cookie sheet. Soften butter and creme cheese. Dab butter on dough. Bake for stated time on pack. Take out, again dab butter on cooked dough. Mix softened creme cheese and powdered sugar, spread over dough. Cut up any and all fruit you have and place on top. Slice and serve. Can be a breakfast, lunch, snack or dessert !
Comments: Several years ago, something like this was being made in Rock Hall, Maryland, and I envied the people buying it for a hefty price! I decided I could make that or something like that, so here it is!
Crazy Chocolate Cake
Number of Servings: more than 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: Dry: 3 C white flour 2 C white sugar 7/8 C unsweetened cocoa powder 1 t salt 2 t baking soda Wet: 2 t vanilla extract 2 C cold black coffee 2 t white vinegar 2/3 C vegetable oil
Directions: 1. Preheat oven to 350. Grease a 9 x 13 inch baking pan.

2. In a large bowl, stir together dry ingredients until blended. Add wet ingredients and beat until smooth. Pour into pan.

3. Bake for 45 - 55 minutes until toothpick comes out dry. Allow cake to cool before frosting.
Comments: This cake is great with a peanut butter frosting. It is unique because it has no eggs or dairy products. Traditional family birthday cake for us!
Lemonade Pie
Number of Servings: more than 8
My Yacht Name: Charmed
Yacht Manufacturer: Island Packet
Ingredients: 8 oz. cream cheese, softened 14 oz. sweetened condensed milk 6 oz. frozen lemonade 2 C whipped topping such as Cool Whip 2 prepared graham cracker pie crusts
Directions: Beat cream cheese until fluffy, using an electric mixer. Add milk and lemonade and mix. Gently fold in Cool Whip. Spread in pie crusts. Freeze 6 hours or till frozen.
Comments: This is a refreshing no bake summer dessert!
Banana Crisp
Number of Servings: 6
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: Crisp: 4 large firm ripe bananas 1 T lime or lemon juice 1 t orange, lemon or lime zest (opt.) 3 T brown sugar dash of nutmeg (opt.) Topping: 1/2 C flour or mix of flour and oatmeal 1/4 C brown sugar 1/4 C (1/2 stick) butter
Directions: 1. Preheat oven to 400. Butter a 9 inch pie plate or 8 inch baking dish.

2. Peel the bananas and slice on the diagonal in 1/4 inch ovals. Arrange in a single overlapping layer and sprinkle with juice and brown sugar and optional items.

3. To make the topping, blend ingredients in a small bowl with a fork or your fingers until coarse crumbs form. Sprinkle over bananas.

4. Bake until bubbly and browned, about 20 minutes. Serve immediately.
Comments: Easy dessert to bake while eating dinner.
Oatmeal Cake
Number of Servings: more than 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: CAKE: 1 C rolled oats 1 1/4 C boiling water 3/4 C packed brown sugar 3/4 C sugar 1.3 butter 1 t vanilla 1/2 t salt 1 1/2 t cinnamon TOPPING: 3/4 C packed brown sugar 1 C flaked coconut 1 C nuts 1/3 C butter 2 T water 1/2 t vanilla
Directions: 1. Pre-heat oven to 350. Toast nuts on a cookie sheet for about 7 minutes, stirring once. Set nuts aside to chop when cool. Grease and flour an 8 or 9 inch baking dish.

2.In a large bowl, pour boiling water over oats & butter and stir till blended. Let stand for 20 minutes.

3. In a medium bowl, beat eggs, then beat in sugars and vanilla. Beat in dry ingredients just until blended. Add to oat mixture, blending by hand, then pour batter into prepared pan.

4. Bake in 9 inch pan for 30 minutes or in 8 inch pan 37 minutes or until done. While cake is still hot, pour on hot topping mixture.

5.To prepare topping, combine ingredients, simmer and stir till blended, and spread evenly over cake. Optional: Broil till bubbly, about 1/2 minute.
Comments: This cake is delicious served warm or at room temperature. I reduced the sugars and butter by about 25% from the original recipe and it is just as delicious.
Key Lime Pie
Number of Servings: 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1/2 C key lime juice, fresh or bottled 3 egg yolks, preferably extra large 1 14 oz. can sweetened condensed milk 1 9" graham cracker pie shell
Directions: Preheat oven to 350. With an electric mixer, beat wet ingredients until smooth and pour into pie shell. Bake for 15 - 17 minutes, until center of pie is set.

Cool 10 minutes before covering and refrigerating.

Garnish with whipped cream and lime wedges, if desired.
Comments: I prefer "Nellie & Joe's" key lime juice from Key West, FL.
Carrot Cake
Number of Servings: more than 8
My Yacht Name: Charmed
Yacht Manufacturer: Island Packet
Ingredients: 1-1/2 cups oil 2 cups sugar 3 eggs 2 cups flour 1 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. salt 1 small can crushed pineapple 2 cups grated carrots 1 cup coconut 1 cup chopped walnuts Frosting: 8 oz. cream cheese, softened 1 stick margarine, softened 1 box powdered sugar 1 tsp. vanilla
Directions: Beat together the oil, sugar and eggs and set aside. Sift together the flour, baking soda, cinnamon and salt. Beat sifted ingredients into oil/sugar/eggs mixture, a portion at a time. To that, hand stir in the pineapple, carrots, coconut and chopped walnuts. Pour into baking dish and bake 325 degrees for one hour or until done. For the frosting, beat the cream cheese, margarine, powdered sugar and vanilla. Frost when cake is cool.
Comments: This came from a friend of a friend. I call it "Sam's Carrot Cake". Optional, you may substitute two 2.5 oz. jars of baby food carrots for 1/2 cup of oil. Also you may add 1/2 cup of golden raisins. If you want two smaller cakes, one for now and one for later, bake in two 9x9 cake pans. Once frosted, these fit well and freeze nicely in the Glad "13 cups" square plastic containers. Enjoy!
Chocoate Oatmeal No-bake Cookies
Number of Servings: more than 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 2 C sugar 1/2 C cocoa 1 stick butter 1/2 C milk 1 t vanilla 3 C quick cooking or old-fashioned oats 1/2 C peanut butter
Directions: 1. Place sugar, cocoa, butter and milk in a large saucepan. On medium heat, bring to a boil for one full minute, stirring constantly.
2. Remove from heat and stir in peanut butter, vanilla and oatmeal.
3. Drop by spoonfuls onto wax paper. Cool 30 minutes.
Comments: My mom always made these for a quick treat. I took them to a pot-luck at Grabber's on Great Guana Cay in Abaco, Bahamas and they were gone in a flash!
Coconut Cake
Number of Servings: more than 8
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet Yachts
Ingredients: Cake: 2 C white sugar 1 C vegetable oil 4 eggs, beaten 2 t coconut extract 1/2 t vanilla 3 C all-purpose flour 1 t salt 2 t baking powder 1 t baking soda 1 C buttermilk 2 C shredded coconut  Glaze: 1/4 C water 1 C sugar 1/2 C butter (1 stick) 1/4 C rum, light or dark or coconut  
Directions: 1. Pre-heat oven to 325 degrees. Lightly grease two 8 x 8 or round cake pans or a 9 x 13 pan. 2. In a large bowl, beat together sugar and vegetable oil. Beat in eggs, then add coconut extract and vanilla. 3. In a separate bowl, mix together flour, salt, baking powder and baking soda. 4. Stir flour mixture into egg mixture alternately with buttermilk and coconut just until moist.. 5. Bake in pre-heated oven for 35 - 40 minutes, until a toothpick inserted in the center comes out clean. Cool and prick many holes in the top with a fork. Glaze:  1. Bring water and sugar to a boil and cook for 1 minute, stirring constantly. 2. Add butter and stir til melted. Remove from heat and stir in the rum. 3. Spoon the hot glaze very slowly over cake so it is absorbed in the holes.. Optional: Toasted pecans, walnuts or toasted coconut can be sprinkled over the top.  
Comments: 1. This can also be baked as a quick bread in two 9 x 5 loaf pans. 2. For enhanced flavor, toast coconut or nuts on a cookie sheet at 400 for 5 - 7 minutes. Stir once. 3. This recipe was inspired by different types of coconut cakes and breads we tasted while cruising in the Bahamas. Enjoy!
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