 | Guenevere's Galley Recipes Desserts |  |
| Guenevere's Galley Recipes Desserts | |
| Galley home page | Equipment | Provisioning | Recipes | Stories |
please note, most of the recipes we
have made ourself, but some are from other cruising boats we have met
along our travels. Where the recipe comes from another boat, we will
clearly give them credit. We also want you to know that ALL of the
recipes you find on our pages actually work aboard a cruising boat!
We will NOT post any recipe that has not been prepared aboard a
cruising boat and found to work well in the cruising environment.
One Apple - Apple Pie
Core and slice up apple into bite size pieces. Mix all other ingredients together, then add the apple pieces. Pour out into a pie pan and back for 25 to 30 min in a 350 degree oven. | ||
Chocolate Cake
From Lisa Lowe- Falkland Islands 2 C. milk 1 ½ C. sugar 2 C. flour 2 tea. Cornflower 6 tea. Cocoa powder 2 tea. Baking powder 1 tea. Bi carbonated soda 2 Tbsp. Syrup 6 Tbsp. Butter Melt butter, syrup, ½ the milk together. Heat remaining milk, dissolve Bi carbonated Soda in it. Mix all remaining ingredients together, add butter, syrup and milk mixture, beat well. Line tin size 23cmx32cm., cook for 40 minutes in a moderate oven. | ||
Quick Shortbread
From S/V Adventure ¾ C. flour 1/3 C. sugar ¼ C. cornstarch ¼ tea. Aniseed, finely chopped 1 stick unsalted butter, melted and cooled Position rack in center of oven. Preheat to 325 deg. Combine dry ingredients. Pour melted butter over and mix well. Press into 9” pie pan. Bake until golden brown 20-30 min depending on oven. Cut into wedges while still warm. | ||
Peanut Butter Macaroons
From S/V Rainier 1 C. sugar 1 C. Karo syrup heat Add 1# jar peanut butter Mix Add 6 C. Special K cereal Mix Spread in cake pan. Top with 6 oz. Pkg chocolate chips Melt in oven or cockpit. | ||
Pineapple Cake
From Lee aboard S/V Afroessa
2 C. flour 1 ½ C sugar 1 tea. Baking soda 1 20-oz. Can crushed pineapple with juice 2 eggs, beaten ½ C. brown sugar ½ C. nuts Mix dry ingredients. Add pineapple and eggs. Pour into greased, floured 9 x 13 pan. Top with ½ C. brown sugar and ½ C. nuts. Bake at 350 deg. For 30 minutes. Icing ½ C. butter, melted 5-oz can evaporated milk (½ C.) ½ C. brown sugar. 1 tea vanilla Bring to a boil, simmer for 5 minutes. Cool a little and then add 1 tea vanilla. Spoon over cake while icing is warm. | ||
Black Forest Dump Cake
1 8-oz. Can crushed pineapple, drained 1 21-oz. Can cherry pie filling 1 18-oz. Devils food cake mix 1 C chopped pecans ½ C melted butter Grease 9 x 13 pan. Pour into pan pineapple, then cherry pie filling, then cake mix, then nuts. Mix butter and pineapple juice and pour over top. Bake at 350 deg. For 1 hour. | ||
Bean Fudge
This sounded strange to Greg, but he liked it a lot.½ C cocoa ½ C. plus 2 Tbsp butter 1 2/3 C. mashed pinto beans 1 tea. Vanilla 2 # powdered sugar Melt together cocoa and butter. Mix in throughly drained and mashed beans, vanilla and powdered sugar. Place in buttered baking dish and chill until firm. Makes about 24 pieces. |