CARIBBEAN CRUNCH SHORTBREAD
Make and share this Caribbean Crunch Shortbread recipe from Food.com.
Provided by MakeMineCadburys
Categories Dessert
Time 1h45m
Yield 28 cookies
Number Of Ingredients 6
Steps:
- Beat butter, brown sugar, powdered sugar and salt in large bowl with electric mixer at medium speed until creamy. Add flour 1/2 cup at a time, beating after each addition. Stir in dried fruit.
- Shape dough into 14-inch log. Wrap in plastic wrap; refrigerate 1 hour.
- Preheat oven to 300 degrees F. Cut log ino 1/2 inch thick slices; place on ungreased cookie sheets. Bake 20-25 minutes or until cookies are set and lightly browned. Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely.
- Time to make includes 1 hour refrigeration time.
Nutrition Facts : Calories 102.7, Fat 6.7, SaturatedFat 4.2, Cholesterol 17.4, Sodium 22.2, Carbohydrate 9.9, Fiber 0.2, Sugar 3.1, Protein 1
CARIBBEAN CORNBREAD
Pineapple is the surprise ingredient in this Caribbean-style cornbread! Originally from a food section newspaper article about a restaurant in Anguilla. It's delicious with ham and will go well with summer barbeques!
Provided by Leslie in Texas
Categories Quick Breads
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°.
- Butter and flour a 9-inch square glass cake pan (you can use a metal pan but the recipe states that glass works better).
- In a medium bowl, whisk together flour, cornmeal, baking powder and salt; set aside.
- Using an electric mixer, cream butter and sugar.
- While mixer is running, add eggs, one at a time, beating well after each addition.
- Add corn, pineapple and cheese; mix to blend.
- At low speed, add flour mixture and mix until well blended.
- Pour batter into pan and bake until golden brown around edges and a tester inserted in the center comes out clean, about 1 hour.
Nutrition Facts : Calories 461.1, Fat 27.3, SaturatedFat 16.2, Cholesterol 159.4, Sodium 870.9, Carbohydrate 47.6, Fiber 2, Sugar 19.4, Protein 9.4
CARIBBEAN CRUNCH
From Betty's Soul Food Collection... Want a delicious nibble? No problem, Mon! Dip into this sweet and salty snack with popcorn, cinnamony cereal, peanuts and a sprinkle of coconut for good measure.
Provided by Betty Crocker Kitchens
Categories Snack
Time 20m
Yield 20
Number Of Ingredients 10
Steps:
- Heat oven to 300°F.
- In ungreased 15x10x1-inch pan, mix cereal, peanuts, raisins and banana chips. In 1-quart saucepan, heat butter and honey over low heat until butter is melted. Stir in cinnamon and salt; pour over cereal mixture, tossing until evenly coated.
- Bake uncovered 10 minutes, stirring once. Stir in popcorn and coconut. Sprinkle with additional salt if desired. Store in airtight container.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1/2 Cup, Sodium 115 mg, Sugar 10 g, TransFat 0 g
EASY MILLIONAIRE'S SHORTBREAD
Combine the crunch of a shortbread base with a gooey caramel middle and chocolate topping, and you have millionaire's shortbread - the ultimate sweet treat
Provided by Member recipe by fetchgirl
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Makes up to 24 squares
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
- To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
- Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
- Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
- To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won't affect the flavour.)
- Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
- For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.
Nutrition Facts : Calories 248 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
SHORTBREAD, 10 WAYS
Shortbread is not only one of the easiest desserts you can possibly make, it's also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 24 servings
Number Of Ingredients 4
Steps:
- Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
- Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 61 milligrams, Sugar 6 grams, TransFat 0 grams
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