Deserts

Pain Patate (sweet patatoe bread)

 4 T. softened butter

 2 lbs. sweet potatoes, peeled and cut into quarters

1 ripe banana in 1 inch chunks

3 eggs, lightly beaten

1 c. sugar

1/2 c. dark corn syrup

 ¼ c. seedless raisins (optional)

½ c. milk

½ c. evaporated milk

milk of one coconut (1/2 c.)

 ½ t. vanilla extract

 ¼ t. ground nutmeg

¼ t. ground cinnamon

Procedures

1- Preheat oven to 350° and grease an 8x11x2" cake pan.

2- Boil the sweet potatoes in lightly salted water until soft.

3- Drain thoroughly and puree the potatoes with the banana.

4- Beat in the butter and the eggs.

5- Add the rest of the ingredients and blend well.

6- Pour the batter into the prepared pan.

7- Bake in the middle of the oven for l/2 hours, or until a toothpick inserted in the center comes out clean and the top is golden brown.

8- Serve either warm or cold.

BEYEN

Ingredients

*Makes at least 30 Benyen

Benyen is sweet fried pastry that is sold in the street at carnival time. You can also find benyen in Louisiana.

2 small or 1 large overripe bananas
1/4 cup of sugar
1 egg
2 tablespoon(s) of rum
1 tablespoon of vanilla essence
grated zest of 1 lime
3/4 cup flour, sifted together with 1 teaspoon of baking powder and a pinch of salt
pinch of baking soda
1/2 cup of cinnimon sugar (1/2 cup of white sugar mixed with 1 tablespoon of cinnamon)

Directions

1. In a large bowl then mash the bananas.
2. Add each ingreadient in the order listed, beating well after each addition.
3. Cover mixture with a wet towel and place in cool spot for 20 minuets.
4. Drop the dough by tablespoon into hot oil. Fry until golden.
5. Place paper on the paper towels to drain. Shake them in a small bag containing cinnimon sugar. Serve hot or cold.

Blanc Manger 1 small can evaporated milk 1 large can sweetened condensed milk 1 cup milk cow 1 cup coconut juice 1 can fruit cocktail of almond extract sugar to taste 1 / 4 cup rum raisins to taste 1 box of gelatin Melt the packets of gelatin in 5 large tablespoons. hot water. Boiled cow's milk with rum. Remove from heat, pour the hot milk into gelatin. Let cool, add the evaporated milk and sweetened condensed milk, coconut milk, fruit cocktail and raisins. Put in a pan and in the freezer

Bonbon Amidon1 lb. starch (cornstarch) 1/2lb. white sugar 2 eggs 1 / 4 lbs. butter 1 / 2 tsp. coffee powder, cinnamon 1 pinch salt lemon zest 1 pinch nutmeg Put the butter and sugar creamed, add eggs and lemon zest, salt, nutmeg and cinnamon. Add sifted starch. Form small piles on buttered sheet. Bake at 350 º

Bonbon Sirop

1 cup cane syrup ½ cup brown sugar (brown sugar) ½ cup water 1 lb. flour 2 g. tsp. butter 2 g. tsp. of mantèque 1 p. tsp. From nutmeg powdered cinnamon gingerbaking soda and vanilla essence

Beat the syrup and baking soda, add the mantèque, butter then the flour and spices. Fight again in order to have a dough not too firm. Knead slightly on floured board one, spread the dough. (It must be quite thick). Cut with cookie cutters, place on a greased baking sheet, let stand a few minutes and bake at 350 º

Bread Pudding with Rhum Sauce

1/2 stick butter
1/4 tsp. salt 2 cups milk
1/2 cup sugar
1 qt.cubed day old French Bread
1/2 tsp. Cinnamon

1/2 cup cubed pineapple
1/2 tsp nutmeg
1/2 cup raisins
1 tsp. vanilla
2 eggs beaten

Combine milk and butter in a saucepan and heat until butter is melted. In a large mixing bowl, combine bread, pineapple and raisins. Add milk and butter. Mix and let stand to let bread absorb liquid. Combine sugar, salt and spices. Add beaten eggs and vanilla and mix well. I like to add baking raisins to mine. Pour over bread and milk mixture and stir well until mixed. Pour into a well greased 1 1/2 qt. baking dish or black iron skillet. Bake at 350 degrees for 40 minutes. Serve warm with a Rhum sauce.

RHUM SAUCE 1/2 stick butter 2 cups powdered sugar 1/4 cup rhum Barbancourt (5 Stars) Cream together butter and powdered sugar. Slowly beat in rhum.

Sweet Potato Pudding

This dessert can be eaten plain or it can be topped with whipped cream or rum syrup. The older the bread pudding gets, the better it tastes.

Yield: 8 to 12 servings
Ingredients:

• 2 pounds white sweet potato, peeled
• 1 large ripe banana, peeled and cut in 1-inch pieces
• 1 cup packed brown sugar
• ½ cup seedless raisins
• 1 teaspoon fresh grated ginger
• ¼ teaspoon salt
• 1½ (12-ounce) cans evaporated milk
• 1 teaspoon vanilla extract
• ½ teaspoon freshly grated nutmeg
• 1 teaspoon ground cinnamon
• 3 cloves, crushed
• Rind of 1 lemon, grated
• 1½ cups coconut milk
• 3 teaspoons butter

Method:
Preheat oven to 375º F.

Grate sweet potatoes into mixing bowl. Mash banana into sweet potatoes. Add all the ingredients (except 1 tablespoon brown sugar), mixing in one ingredient at a time until each ingredient is fully blended into the mix. Spread evenly into 9 x 13-inch baking pan and sprinkle the remaining 1 tablespoon of brown sugar over the top of the pudding.

Bake for 1½ hours, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Serve warm or cold and keep leftovers refrigerated.