If you’ve ever eaten a ‘Morning Glory’ muffin, you’ll know exactly what I mean by ‘delicious’! This recipe, borrowed from ‘Smitten Kitchen’, takes all the hearty goodness of a muffin and turns it into a snack cake. Do yourself a favor and make this cake!!!




Ingredients:
1 cup grated apple (1 medium-large apple)
1 cup grated carrot (1 large carrot)
1/2 cup well-drained crushed pineapple
1/3 cup shredded unsweetened coconut
1/4 cup raisins
The finely grated zest of 1 lemon
2/3 cup granulated sugar
2/3 cup vegetable oil
2 large eggs
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups all-purpose (or whole-wheat flour)
2 tablespoons pumpkin seeds (optional)
 
Directions:
Heat your oven to 350 degrees F. Coat an 8-inch square baking pan with non-stick cooking spray or line with foil or parchment paper.
In a large bowl, combine the grated apple, carrot, drained pineapple, coconut, raisins, lemon zest, sugar, and oil. Add eggs, and whisk to combine. Add the spices, salt, baking powder, and baking soda. Stir very well to combine. Add flour. Stir until combined.
Pour batter into prepared pan. Sprinkle the pumpkin seeds over cake, if you’re using them. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean and batter free. Let the cake cool in the pan then enjoy!

“Want More” cookies were created when I had half bags of chocolate chips, coconut and toffee pieces left over from other cookies. I mixed them together and made a delicious cookie that makes you 'want more'!

Ingredients:
½ cup unsalted butter
½ cup shortening
1 cup of light brown sugar
¾ cup of granulated sugar
2 eggs
1 teaspoon of vanilla extract
2 ½ cups of flour
1 ¼ teaspoon baking soda
                                                               1 ¼ teaspoon salt.
                                                               1 cup of chocolate chips
                                                               1 cup of shredded coconut
                                                               1 cup of toffee pieces
                                                               1 cup of chopped walnuts or pecans  (optional)
 
Directions:
Line your cookie sheets with either foil or parchment paper and set them aside. Pre-heat oven to 375. 

In a stand-up mixer, cream together the butter, shortening, sugars, eggs and vanilla. Add in the flour, baking soda and salt. Add in the chocolate chips, coconut, toffee pieces and chopped nuts if you are using them.

Place 1 inch scoops of cookie dough onto the sheets, about an inch apart because the cookies spread while baking. Bake for 10-12 minutes or until the cookies are golden brown and set to the touch.

​Cool completely, on the pan, then enjoy!

​Cookies or pie? With this recipe, you don't have to choose! So simple to make, and delicious with gooey chocolate. For pure indulgence, serve the pie while it's still warm with vanilla ice cream, caramel sauce and a dollop of freshly whipped cream!






​Ingredients:
1 unbaked pie crust, 9-inch. If you prefer, you can make your own, but Pillsbury’s ready-to-bake crusts are a perfect short cut.
2 eggs
½ cup of all-purpose flour
½ cup of granulated white sugar
½ cup of brown sugar
¾ cup butter or margarine, at room temperature
1 teaspoon of vanilla
1 tablespoon of milk
1 cup of chocolate chips. I like combining ½ cup dark chocolate chips with ½ cup semi-sweet chips
1 cup of chopped pecans or walnuts (optional).

Directions:
Preheat oven to 325 F. Place one pie crust in an 9-inch oven-proof pie dish. Set aside.
In a medium sized bowl, beat the eggs with an electric beater until they are light and foamy (about 5 minutes). Beat in the flour, the sugars, the milk, the vanilla, and the butter. Stir in the chocolate chips and the chopped nuts (if you're using them). Spoon the mixture into the un-baked pie shell and smooth the top.
Bake for 50 to 60 minutes. Cool on a wire cooling rack. Enjoy!

​My mom wasn’t a lover of baking, but she had a few simple, delicious ‘go-to’ recipes She got this one from her friend Candy when we lived in St. Maarten. It’s a yummy way to use up stale bread - and it couldn't be easier to make!

Ingredients:
1 20 ounce can of crushed pineapple – well drained
½ pound (2 sticks) of butter or margarine – melted
¾ cup granulated sugar
4 well beaten eggs
1 teaspoon ground cinnamon
8 to 10 slices of bread cut into bite sized pieces. My mom used to remove the crusts, but I keep them on. Either way works!

Directions:
Pre-heat oven to 350 F.
Lightly grease or spray (Pam for baking) a 2-quart casserole dish and set it aside.
In a large bowl mix the pineapple, melted butter, sugar and eggs. Fold in the bread. Pour everything into the casserole dish and sprinkle the top with cinnamon.
Bake for 35-40 minutes or until the top is firm. Allow to cool for 15 minutes then serve with vanilla ice cream for the kids or rum sauce and toasted coconut for the grownups!
 
Rum Sauce
Ingredients:
1/3 cup heavy cream
1 cup brown sugar
1/2 cup unsalted butter or margarine
1 tablespoon dark rum – or to your taste
Directions:
Combine the heavy cream, sugar and butter in a medium saucepan. Warm the mixture over low heat. Do not let it boil or the mixture will crystallize! When sugar has dissolved, remove from the heat and add the rum. Pour the warm rum sauce over the pineapple pudding and enjoy.

I couldn’t share recipes without including cheesecake. It’s my family’s favorite. Always requested for birthdays and celebrations! This recipe makes a rich, decadent cheesecake... that's worth the calorie splurge!

One important point – it requires chilling overnight, or at least for 12 hours, before serving. 
 
​

Ingredients:
Crust:
1 ½ cups graham cracker crumbs
½ cup (1 stick) melted butter

Cheesecake Filling:
3 8-ounce packages of cream cheese, at room temperature
1 cup granulated sugar
3 eggs, at room temperature
½ cup (1 stick) melted butter, cooled to room temperature
1 teaspoon vanilla extract (or lemon or orange, or any flavor you prefer)

Directions:
Preheat oven to 400 degrees F.
​
Lightly spray a 9-inch spring form pan with baking spray. Set aside.

For the graham cracker crust:
In a bowl, combine the graham cracker crumbs with the ½ cup melted butter. Press crumbs evenly onto the bottom of the pan. Bake for 5 to 8 minutes. Remove from oven and cool slightly before adding the cheesecake filling.

For the cheesecake filling:
Beat together cream cheese and sugar until light and fluffy (about 5 minutes). Add the eggs one at a time, beating after each addition. Blend in the ‘cooled’ melted butter and vanilla extract (or the flavor extract that you prefer). Pour mixture into spring form pan and bake 15 to 20 minutes. Turn the oven off but leave the cheesecake in the oven while it cools. The center of the cheesecake will still appear a little jiggly. This is okay. Leave the cheesecake in the spring form pan and place in your refrigerator overnight or for at least 12 hours before serving (the cheesecake firms up as it chills).
 
To serve, remove the sides of the spring form pan. Garnish with whipped cream and fruit. Enjoy!!

​Sugar cookies are a classic. And they're perfect with a dusting of sugar or a dash of sprinkles! Of all the recipes I've tried, this one is my favourite.

This recipe makes about 2 dozen cookies.
 
Ingredients:
1 cup of white, granulated sugar.
1 cup of butter or margarine softened to room temperature
1 ½ teaspoons of vanilla
1/4 teaspoon of almond extract
1 egg
2 1/3 cups of all-purpose flour
½ teaspoon of baking soda

Place an additional 1 to 2 tablespoons of granulated sugar in a bowl to roll your cookie dough in. Set aside.
 
Directions:
Preheat oven to 375 F. Line a cookie sheet with parchment paper and set it aside.

In a large bowl, beat sugar, eggs, butter and vanilla until it’s creamy. Add the flour and baking soda.

Using a small ice cream scooper, shape dough into balls. Roll the scoops of cookie dough in the bowl of sugar then place on your cookie sheet. Dip a fork in sugar then press down lightly on the top of the cookie. This gives your cookie that classic sugar cookie ridge - and the perfect spot for sprinkles!

Bake 10 to 12 minutes, or until set. Let the cookies cool then enjoy! 

​
​Every Bermudian has a banana bread recipe – or knows someone who does! When a stalk is ready, there’s a whole lot of fruit that ripens quickly. Beyond selling them and giving them away, we make banana bread. The best bananas for baking are the ones that are over-ripe and turning brown. They yield the sweetest taste for your banana bread.
 



Recipe:
Ingredients:
1 cup of granulated sugar
¼ cup of light brown sugar. I recommend light brown sugar because the darker brown sugar contains more molasses and browns faster.
1 ½ cups mashed bananas (this is roughly 3 to 4, medium sized bananas)
½ cup milk or buttermilk. I prefer buttermilk but either works
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon cinnamon
 
Optional ‘add-in’s’:
1 cup chopped nuts
1 cup of mini chocolate chips
Or a ½ cup combo of both!
 
Directions:
Preheat oven to 350 F degrees. Grease bottom of 1 loaf pan measuring 9x5x3 or two pans that measure 8 ½ x 4 ½ x 2 ½. Alternatively you can line the pans with parchment paper or tin foil.

Mix butter, sugar, eggs and vanilla in a large mixing bowl until well blended. Add the buttermilk (or milk) and the mashed bananas. Beat until smooth.

Mix in the flour, baking soda, salt and cinnamon just until incorporated. If using the optional ‘add-ins’, stir them in.

Pour into pans. Bake the two 8 inch pans for an hour. Bake the 9 inch pan for 1 hour and 15 minutes. Or until a cake tester comes out clean. Cool the loaves in the pan. Loosen the banana bread by gently sliding a knife between the bread and the sides of the pan. Slice and enjoy!

Cookie muffins are basically cookies baked in a muffin pan. This recipe combines the delicious taste of oats, peanut butter and chocolate chips! You don’t need a mixer – the dough can be made by hand. They are crispy on the outside with soft chewy centers.

Ingredients:
1/2 cup butter, or margarine, melted and cooled
1 large egg
3/4 cup light brown sugar
½ cup of creamy peanut butter
1/4 cup granulated sugar
1 tablespoon vanilla
1 1/2 cups all-purpose flour
¼ cup of quick oats
1/2 teaspoon of baking soda
1/8 teaspoon of salt
1 cup of semi-sweet chocolate chips
 
Directions:
Preheat oven to 350 F. Line a regular sized muffin pan with 12 cupcake papers. If you don’t have cupcake papers, spray the pan extremely well with a cooking or baking spray. Set the pan aside.
 
In a medium sized microwave-safe mixing bowl, melt the butter and let it cool slightly (otherwise the egg will scramble when you add it).

​Once the butter has cooled, add the brown sugar, the granulated sugar, the peanut butter, the vanilla and the egg. Mix until smooth and creamy. Add the flour, the oats, the baking soda and salt. Mix until combined. Add the chocolate chips. The dough will hold its shape and look like soft cookie dough.
Divide the dough equally between the 12 muffin pan cavities. I like to use a large ice cream scooper for this. If you don’t have one, it doesn’t matter – just make sure to divide the dough equally.
Bake for 12-15 minutes. The tops should be set and golden brown. A toothpick inserted in the center should come out clean. Oven temperatures vary so check at 12 minutes and bake for additional 3 minutes if needed. Let the cookie muffins cool in the pan then ENJOY!

​In Bermuda we all have a special Nana or Aunt who makes a ‘mean’ cookie. My mom wasn’t a lover of baking, but she always made oatmeal cookies, loaded with raisins and chocolate chips.

Recipe:
1/2 cup butter or margarine
1/2 cup shortening (I prefer Crisco)
¾ cup light brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon of vanilla
1 ½ cups of all purpose, unbleached flour
1 teaspoon cinnamon
1 teaspoon baking soda
​1 teaspoon salt
                                                        3 cups of oats (quick or old fashioned – uncooked)
                                                        1 cup raisins
                                                        1 cup chocolate chips

Directions:
Heat your oven to 350 degrees. Prepare your baking sheets by lining them with tin foil or parchment paper. DO NOT grease the pans.
In a large bowl combine butter, shortening, brown and white sugar, vanilla and the eggs. Beat with an electric mixer until smooth and creamy. Add the flour, baking soda and salt. Mix until combined. Add the oats, raisins and chocolate chips. Mix well.
Drop cookie dough by rounded tablespoons onto your prepared cookie sheets. Space them apart by 2 inches in case they spread while baking. Press down lightly on the top of the cookie.
Bake for 10 to 12 minutes or until golden brown. Allow to cool on the pan. Then enjoy!!

 
Bake yourself happy with these jumbo chocolate chip cookies! The recipe makes 1 ½ dozen delicious cookies! If you're gluten free, exchange the all-purpose flour for your favorite gluten free flour.

Ingredients:
2 cups of all-purpose flour
½ teaspoon of baking soda
½ teaspoon of salt
½ cup of butter or margarine at room temperature
¼ cup of vegetable shortening (I use Crisco)
1 cup of brown sugar
½ cup of white sugar
1 tablespoon of vanilla
                                                               2 eggs
                                                               2 cups of chocolate chips
                                                               1 cup of coarsely chopped walnuts or pecans (optional)
                                                               1 tablespoon of orange zest (optional)

​Directions:
Preheat oven to 325 F. Line 2 baking sheets with parchment paper or foil.

In a large mixing bowl, cream butter and sugars together. Add the vanilla and eggs. Stir until completely mixed. Add the flour, baking soda and salt until blended. Add in the chocolate chips, and chopped nuts and orange zest if using.

Chill cookie dough in the fridge for a half hour.  Once the dough has chilled, use a large ice cream scoop to form the cookies. Place scoops of dough on your prepared cookie sheet, allowing 3 inches between them because the cookies spread as they bake. (If you don’t have a large ice cream scoop, use a ¼ cup of dough for each cookie.)
​
Bake cookies for 15-17 minutes or until golden brown. Let them cool on the pan. Enjoy!!!