Calypso Pie Recipes

CALYPSO PIE

Steps:

• Crush cookies thoroughly.
• Blend with melted butter and press into a 10 inch pie plate.
• Chill two hours.
• Soften ice cream slightly by muddling it around in a bowl with a spoon, just until spreadable.
• Press gently into crust.
• Freeze until firm.
• Spread fudge sauce over top.
• Freeze several hours or over night.
• When ready to serve, let set out 10 to 15 minutes for easier cutting.
• Top each serving with whipped cream if desired.

CALYPSO BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking pan.
• Cook and stir dates, chocolate, water, white sugar, and 1/4 cup butter in a heavy saucepan over medium-low heat until melted and thickened, 5 to 10 minutes. Remove from heat; stir in vanilla extract. Set aside to cool.
• Beat brown sugar and 3/4 cup butter together in a bowl until creamy. Add oats, flour, walnuts, baking soda, and salt; stir until texture is crumbly.
• Press half the oat mixture into bottom of the prepared pan. Evenly spread chocolate-date mixture over oat mixture layer; crumble remaining oat mixture over chocolate-date layer.
• Bake in the preheated oven until topping is lightly browned, about 30 minutes. Cut into 30 small squares.

CALYPSO MUFFINS

Steps:

• In a saucepan, bring water to a boil. stir in oats, and cook 1 minute. Cover, and remove from heat; allow to cool.
• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners.
• In a large bowl, combine flour, bran, sugar, baking powder, and nutmeg. Make a well in the center, and add mashed banana, cooked and cooled oatmeal, egg, pineapple, coconut milk, and coconut extract. Mix until smooth. Scoop into 12 muffin cups.
• Bake in preheated oven for 25 to 30 minutes, or until golden brown, and tops spring back when lightly tapped.

CALYPSO COFFEE

Steps:

• Pour rum and liquor into a mug. Fill mug to the top with coffee.

CARIBBEAN CALYPSO HOT SAUCE

Steps:

• Stem and seed habanero peppers, wearing gloves.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
• Combine habanero peppers, onion, garlic, lime juice, brown sugar, apple cider vinegar, tequila, salt, mustard powder, and allspice in a blender; puree until smooth.

CALYPSO PINE-LIME COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• In a bowl, thoroughly mix the brown sugar, oats, butter, coconut, all-purpose flour, self-rising flour, pineapple, egg, lime juice, lime zest, and vanilla extract.
• Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake 12 to 15 minutes in the preheated oven, until lightly browned. Cool on wire racks.

CALYPSO FISH

Steps:

• Place the flour, salt and half the cayenne pepper on a large plate and mix together. Cut the fish into pieces measuring approximately 3 x 2ins and place in the seasoned flour to lightly coat both sides.
• Melt the butter in a large frying pan. Add the fish and cook gently for 3-4 minutes on each side or until light golden in colour. Carefully remove the fish fillets from the pan and keep warm.
• Re-heat the butter in the frying pan. Reduce the heat. Combine the vinegar, cinnamon, mace, cloves and remaining cayenne pepper in a small bowl, and add to the frying pan. Reduce the heat.
• Blend together the water and cornstarch. Stir in the tomato paste and add to the frying pan. Stir in the green pepper and bring the sauce to the boil.
• Arrange the fish on a serving plate and pour the sauce over.