Calypso Cups Recipes

Steps:

• Drain pineapple, reserving 3 tablespoons juice. Set pineapple aside; set juice aside for frosting. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Add pineapple and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 17-20 minutes or until golden brown. Remove to wire racks to cool., For frosting, in a small bowl, combine confectioners' sugar with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies.

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.

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.

Steps:

• In a large bowl, combine the cabbage, corn, onion, cheese and olives.
• In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.
• Pour over salad and toss to coat.
• Chill until serving.

Steps:

• In a medium saucepan, bring broth and pineapple juice to a boil over high heat.
• Add remaining ingredients except parsley.
• Reduce heat to low and cook, covered, for 20 minutes.
• Remove from heat and let stand, covered for 5 minutes or until all liquid is absorbed.
• Fluff rice with a fork and serve with fresh parsley prinkled on top, if desired.

Steps:

• Pour the coffee into a heatproof glass or mug. Stir in the liqueur, rum and sugar and mix until the sugar has dissolved.
• Put a handful of ice in a cocktail shaker and add the cream. Shake a few times, just until the outside of the shaker feels a little frosty, then slowly strain the cream on top of the liqueur coffee - use a bar spoon or pour over the back of a teaspoon to help you slow down the pour and ensure the cream floats.
• Garnish with a coffee bean and serve.