Caribbean Crunch Recipes
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
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 CRUNCH SQUASH
Add something distinctive to your family's Caribbean night! Serve squash flavored with peach, coconut, ginger and spice - baked into a crunchy side dish!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Cut squash into quarters; remove seeds and fibers. In ungreased 13x9-inch pan, place squash, cut sides up.
- In small bowl, mix butter and preserves. Brush about half of preserves mixture over cut sides of squash pieces. In another small bowl, mix remaining ingredients; sprinkle over squash. Drizzle with remaining preserves mixture.
- Bake uncovered 45 to 60 minutes or until tender.
Nutrition Facts : Calories 180, Carbohydrate 24 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 5 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 13 g, TransFat 0 g
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