Haitian Peanut Praline
1/2 cup water
1 cup light corn syrup
1/8 teaspoon salt
2 cups peanut halves, roasted

5 tablespoons grated fresh ginger, or 1 tablespoon ground ginger
2 cups light brown sugar
1/2 teaspoon mixed essence
2 tablespoons butter, softened
1 teaspoon baking soda

1. Grease a large cookie sheet. Set aside.
2. In a heavy 4 quart saucepan, bring water, corn syrup, salt, peanuts, ginger and sugar to a boil, stirring constantly with a wooden spoon. Clamp a candy thermometer on the side of the pan and cook on medium heat until the thermometer registers 300 degrees F.
3. Remove from heat and mix in the mixed essence, butter and baking soda. The mixture will fizz up, continue stirirng vigorously for 30 seconds.
4. Drop by tablespoonfuls onto the cookie sheet an cool completely. Store in an airtight container.
Makes about 2 lbs. of brittle

Guava Jelly Roll
2 eggs
3/4 cup sugar
1 cup sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

3 tablespoons milk
1/2 teaspoon vanilla extract
1/2 teaspoon mixed essence (optional)
Confectioners' sugar
1 cup, or as needed, guava jam (available in Mexican aisle of supermarket)

1. Sift together the flour, baking powder, and salt. In a stand mixer, beat eggs until thick and lightly lemon colored, about 4 minutes.
2. Add sugar gradually, beating well. Fold in flour 1/4 cup at a time until mixed in.
3. Spread batter into a pan lined with greased wax paper. Bake for about 15 minutes, until cake bounces back when lightly touched with finger.
4. Turn cake out onto a kitchen towel generously sprinkled with confectioners' sugar. Remove paper quickly and cut of crispy edges. Roll cake WITH the towel inside immediately and let stand for 10 minutes.
5. Unroll; spread cake with jam or jelly. Roll up again without the towel and dust with confectioners; sugar.

Coconut Bread
This bread is a commonly eaten for breakfast or as a snack with tea. It can be compared to banana or carrot bread in its consistency and sweetness because it is a “quick bread”, but it is an everyday bread and not a special treat. Sometimes I like to make it more “dessert-like” by adding about 1/2 cup of chopped dark chocolate. E. Guittard’s Chucuri is a good choice because it is made from Trinidadian Trinitario beans.

3 cups all-purpose flour
1 tablespoon baking powder
1 cup sugar
1 teaspoon salt
2 cups finely grated fresh coconut
1/3 cup raisins (optional)
2 sticks butter, melted and cooled

1 large egg, lightly beaten
1/2 cup evaporated milk
1/2 cup fresh coconut water
1 teaspoon mixed essence or vanilla extract
1/2 teaspoon coconut extract
Sugar for dusting

1. Preheat the oven to 350°F, and grease and flour one 9 x 5-inch loaf pans.
2. Sift together the flour, baking powder, sugar, and salt, and stir in the coconut and raisins.
3. In a separate bowl, combine the butter, egg, milk, coconut water, mixed essence, and coconut extract.
4. Add the liquid ingredients to the flour mixture, mixing gently but thoroughly so all the ingredients are well combined.
5. Pour the batter into the prepared pans, filling two-thirds full. Sprinkle the top of each loaf with sugar, and bake for about 55 minutes, or until a toothpick inserted into the center comes out clean.
Makes 1 large loaf, or 4 mini loaves

Mango Nut Bread
This quick bread has a special sweet tang from the mangoes. If you cannot get fresh mangoes for this recipe, frozen are available at many gourmet markets. Trader Joe’s is a good brand. Alternatively, you can buy frozen mango puree made by companies like Goya.

1 large ripe mango, peeled and sliced, or 1 1/2 cups frozen mango cubes
1 teaspoon fresh lime juice
2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon ground cinnamon

Pinch of nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
2 tablespoons canola oil
1 cup (3 ounces) chopped walnuts (optional)

1. Preheat the oven to 350°F and grease a 9 x 5-inch loaf pan.
2. Combine the mango, lime juice, and 1 teaspoon of water in a blender. Puree until smooth and set aside. Alternatively, use 1 1/2 cups store-bought mango puree.
3. Sift together the flour, sugar, baking powder, cinnamon, nutmeg, salt, and baking soda.
4. In a large bowl, beat together the egg, mango puree, and oil. Add the flour mixture, stirring until just combined. Add the walnuts.
5. Pour the batter into prepared pan and bake for 40 minutes, or until a cake tester inserted into the center of the bread comes out clean. Remove from the oven and cool in the pan for 15 minutes, then turn out onto a wire rack to continue cooling. Slice and serve.
Makes 1 loaf or 4 mini loaves

Sweet Bread
This cake most closely resembles the standard American or European Christmas fruitcakes with raisins and mixed candied fruits. However, the addition of coconut makes this loaf more flavorful. In Trinidad, sweet bread is an everyday pastry that is eaten with tea, as a snack, or at breakfast. This bread freezes well and keeps for about a month in the freezer and 2 weeks, refrigerated.

Dough:
3 cups all-purpose flour
1 tablespoon baking powder
1 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground allspice
1 stick (1/2 cup) unsalted butter, softened
2 1/2 cups freshly grated or frozen grated coconut (not dried or sweetened)
1 cup raisins

1/2 cup candied cherries, roughly chopped
1/2 cup mixed candied citrus peel
3/4 cup milk
1 egg
1 teaspoon vanilla extract
1/2 teaspoon mixed essence
3 tablespoons currants or golden raisins, for garnish (optional)
Granulated sugar, for garnish (optional)

Sugar Syrup (optional)
1/2 cup sugar

1. Preheat the oven to 350°F and grease two 9 x 5-inch loaf pans.
2. Sift together flour, baking powder, sugar, cinnamon, nutmeg, and allspice. Stir in the butter, coconut, raisins, cherries, and candied peel.
3. In separate bowl, combine the milk, egg, vanilla, and mixed essence. Add to the dry ingredients and beat well. You will have a heavy batter. Divide the batter equally between the prepared loaf pans and sprinkle with currants. Bake for 50 minutes, or until a cake tester comes out clean.
4. Remove the breads from the oven and let cool in the pans for 15 minutes, then turn out onto a wire rack and cool completely.
5. While the breads are cooling, make the sugar syrup by mixing the sugar and 3/4 cup of water in a small saucepan. Simmer until the sugar melts and the mixture slightly thickens to a thin syrup, about 3 minutes. Remove the pan from the heat. Brush the loaves with the sugar syrup and sprinkle with granulated sugar. Set aside to dry. Slice and serve with tea.
Makes 2 loaves

Cassava Pone
This is a dessert that I particularly like, largely because the coarse consistency of grated cassava is reminiscent of cornbread. It is not overly sweet, making it ideal for those who don’t care for a lot of sugar.

2 cups grated cassava (yucca)
1 cup grated unsweetened coconut, fresh or dried
1 cup sugar
1 teaspoon ground cinnamon

1/2 stick butter, melted
1/2 cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon mixed essence

1. Preheat the oven to 350°F. Grease an 8-inch square baking dish.
2. Combine all ingredients in a large bowl, mixing well.
3. Pour into the prepared baking dish and bake for 1 hour, or until the top is golden brown and a cake tester inserted into the center of the cake comes out clean.
4. Cut into squares and serve.
Makes 12 squares

Coconut Shortbread
This cookie combines the best of all worlds—the buttery, flaky texture of shortbread with flavor of coconut. It’s ideal with tea or coffee.

3 cups all-purpose flour
1 teaspoon salt
1 cup grated fresh coconut

2 sticks unsalted butter, softened
1/2 cup plus 2 tablespoons sugar
1 egg

1. Preheat the oven to 325°F.
2. Sift together the flour and salt. Mix in the coconut.
3. In another bowl, cream the butter and 1/2 cup sugar with an electric mixer until fluffy, about 4 minutes. Add the egg and mix well.
4. Add the flour mixture and mix well to form a smooth dough. Wrap the dough in plastic wrap and chill for 1 hour.
5. Roll out the dough into a 9 x 13-inch rectangle about 1/2 inch thick. Slice the dough lengthwise into four equal slices, and then crosswise into six equal slices. This will give you twenty-four pieces of shortbread.
6. Arrange on an ungreased baking sheet, leaving 1 inch between each cookie. Bake until golden brown, about 25 minutes.
7. Remove from the pan and cool on wire racks for 10 minutes. Sprinkle the shortbread with the remaining 2 tablespoons of sugar.
Makes 24

Coconut Tarts
These turnovers are an interesting departure from traditional fruit-filled versions. They make an ideal snack or dessert. Dress them up for guests with a dollop of whip cream and dash of cinnamon.

Dough:
2 cups all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter, chilled and cubed
1/2 cup vegetable shortening
2/3 cup cold water

Filling:
2 1/4 cups grated fresh coconut
3/4 cup sugar
1/2 teaspoon mixed essence

Glaze:
1 egg yolk
2 teaspoons milk

1. Combine the flour, baking powder, and salt in bowl of food processor. Add the butter and vegetable shortening, and pulse until crumbs the size of peas form. Slowly add 1 cup of cold water until the dough just comes together. Wrap in plastic wrap and chill for at least 1 hour.
2. In the meantime, combine the coconut, sugar, mixed essence, and 1 cup of water in a saucepan, and simmer until the sugar melts and liquid thickens to the consistency of maple syrup, about 30 minutes. Cool.
3. To make the tarts: Preheat the oven to 350°F degrees.
4. Dust the chilled dough with flour and divide into fifteen balls. Flatten the balls and then roll out to 1/8 inch thick, dusting with flour as necessary to prevent sticking.
5. Place 1 tablespoon of filling on the center of a disk. Lightly brush the edges of the disk with water and fold the dough over the filling to create a half-moon. Crimp the edges closed, using a fork. Repeat with the rest of the dough.
6. Beat the egg yolk and milk together, and brush over the tarts. Prick each tart once or twice to let steam escape. Bake on a parchment-lined baking sheet for 20 to 25 minutes, or until the tarts are golden brown. Cool and serve.
Makes 15 individual tarts

Coconut Cream Pie
You can use any pastry crust recipe you like for this pie, though I prefer those made with butter rather than shortening or lard. Store-bought or premade pie shells work well, too—without all the fuss. The meringue topping makes for a lovely presentation, but it is optional.

Pastry, or use 1 unbaked pie crust shell:
2 cups all-purpose flour
1/4 teaspoon baking powder
Pinch of salt
1 stick cold butter, cut into pieces
1/4 cup ice water, or more as needed

Filling and Topping:
3 eggs, separated

1 1/2 cups milk
3/4 cup sugar
Pinch of grated nutmeg
Pinch of salt
1 1/2 teaspoons vanilla extract
1/4 teaspoon mixed essence
1/2 cup grated fresh coconut
Pinch of cream of tartar

1. To make the crust: Sift together the flour, baking powder, and salt. Cut in the butter using a fork or pastry cutter, until the mixture resembles coarse meal. Alternatively, you can use a food processor fitted with a plastic blade, pulsing to cut in the butter.
2. Slowly drizzle the ice water into the mixture, adding just enough to just bring the dough together into a loose ball. Divide the dough into two balls and wrap each in plastic wrap. Flatten them into disks and refrigerate for at least 2 hours. The dough can also be frozen for later use as well, for up to 2 months.
3. Preheat the oven to 425?F. Remove one of the disks from the refrigerator and roll it out 1/8 inch thick, or to fit an 8-inch pie plate. If using premade pie crust, simply line the dish with the crust or, if using a frozen shell, remove unthawed from its package. Chill the crust in the refrigerator while preparing the filling.
4. To make the filling: Lightly beat the egg yolks them with milk, 1/4 cup of the sugar, the nutmeg, salt, 1 teaspoon of the vanilla, and the mixed essence. Stir in the coconut and pour into the pie shell and bake for 10 minutes, then reduce the oven temperature to 350?F and bake another 15 minutes, or until the filling is firm when the pie is gently jiggled.
5. To make the topping: Whip the egg whites and cream of tartar with a whisk or electric beater until soft peaks form. Gradually add the remaining 1/2 cup of sugar and the remaining 1/2 teaspoon of vanilla, until the whites hold firm peaks.
6. Remove the pie from the oven and mound the meringue over the filling, pulling up soft peaks with the spoon. Return the pie to the oven and bake until the edges of the meringue are lightly browned, 12 to 15 minutes. Remove from the oven, cool completely, and serve.
6 to 8 servings

Carrot Cake
Of course carrot cake is a popular American dessert but it is well loved in Trinidad, too. I’ve adapted the recipe to include flavorings and spices that I consider more Caribbean in order to make it uniquely Trinidadian. I find that this cake freezes well, so I often frost one loaf and put another aside for an “emergency” dessert or breakfast offering.

Cake:
2 cups sugar
1 1/2 cups canola oil
4 eggs
1 teaspoon mixed essence
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 pound carrots, peeled, and finely shredded
1/2 cup (2 ounces) chopped walnuts
1/2 cup raisins (optional)

Frosting:
3 cups confectioners’ sugar
1 1/2 (8-ounce) packages cream cheese, softened
1/2 stick butter, softened
2 teaspoons dark spiced rum

1. Preheat the oven to 325°F. Lightly grease two 9 x 5-inch loaf pans and line the bottom and sides with waxed or parchment paper. Grease the paper as well.
2. In the bowl of a standing mixer or using a hand mixer, beat together the sugar and oil. Add the eggs one at a time, beating well after each addition. Beat in the vanilla and mixed essence.
3. Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. Add the dry ingredients to the egg mixture. Stir in the carrots, chopped walnuts, and raisins.
4. Divide the batter evenly between the prepared pans and bake for 40 minutes or until a cake tester inserted in the center comes out clean. The cakes should pull slightly away from sides of the pans. Remove the pans from oven and cool for 15 minutes, then turn out onto a wire rack and cool completely. The cakes keep for one day tightly wrapped, unrefrigerated, or up to 1 month frozen (unfrosted).
5. To make the frosting: Combine all the ingredients and, using an electric mixer, beat at medium-high speed until fluffy. Frost the cake(s) and serve. The frosting keeps for 1 week, refrigerated.
Makes 2 loaves

Pax’s Lemon Crunch Tea Cakes
This cake is part of the afternoon tea available at Pax Guest House, a serene hotel set on the grounds of a Benedictine monastery in the hills above the city of Tunapuna. While regular tea service includes a nice variety of sandwiches, cakes and teas, the silver tea service is not to be missed. If you ever get to Trinidad call ahead to make a reservation and I suggest taking it on the back verandah.

Cake:
1 stick butter, softened
3/4 cup sugar
2 eggs
Finely grated zest of 1 lemon
1 1/2 cups self-rising flour, sifted
1/4 cup whole milk

Topping:
Juice of 1 lemon
1/2 cup sugar

1. Preheat the oven to 350°F and place cupcake liners in a standard-size 12-cup or two six-cup muffin tins. Lightly spray the cupcake liners with nonstick cooking spray.
2. Cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 30 seconds after each addition. Stir in the lemon zest. Gently fold in the flour in four additions, alternating with the milk.
3. Divide the batter evenly among the muffin cups. Fill each cup three-quarters full. Bake for 50 minutes, or until the tops are golden and a cake tester comes out clean.
4. While the cakes are baking, make the topping: Combine the lemon juice and sugar in a bowl. When the baked cakes are removed from the oven, immediately spoon the topping over the hot cakes and allow them to cool completely. Serve with Darjeeling tea.
Makes 12 individual cakes