Elite life
Cuba (Cuban Recipes)
Events of the 20th century had a substantial impact on Cuban food. Because U.S. policy forbids trade with Cuba, the island has been forced to change its diet. In Cuba, you will not find an American influence on Cuban food. However, in American Cuban immigrant communities such as Miami, American influences are present in Cuban food and recipes.
Cold
Mango Soup (Sopa Fria de Mango)
Ingredients:
4 cups peeled, pitted, and chopped ripe mango, or an equal amount of
frozen mango
1 cup plain yogurt
6 mango slices for garnish
2 tablespoons sugar
3/4 cup heavy cream or half-and-half
6 fresh mint sprigs for garnish
2 cups Goya mango necta (a thick fruit juice, available in supermarkets)
Dash of Cointreau or other orange-flavored liqueur
Cooking Instructions:
Puree the mango in a food processor fitted
with a steel blade or in a blender. Add the remaining ingredients,
except the garnishes, and process until smooth. Process in batches, if
necessary.
Cold
Avocado Soup (Sopa Fria de Aguacate)
Ingredients:
3 large, ripe avocados, or 6 smaller Haas avocados, peeled, pitted, and
cut into chunks
Pinch of cayenne (red) pepper
2 cups plain yogurt
Juice of 1 lime
1 teaspoon dry sherry or dry white wine
1 teaspoon finely chopped fresh mint or coriander (cilantro)
Salt to taste
2 cups skim milk
Chopped fresh coriander (cilantro), chives, or tomatoes for garnish, optional
Cooking Instructions:
Place the avocado chunks in a food processor fitted with a steel blade
or in a blender, sprinkle with the lime juice, add the remaining
ingredients (except the garnish), and process until smooth (you may have
to do this in batches). Refrigerate at least 1 hour and serve in chilled
bowls garnished with chopped coriander.
Corn
Stew (Guiso de Maiz)
Ingredients:
2 tablespoons pure Spanish olive oil
1 medium-size onion, finely chopped
1 cup drained and chopped canned whole tomatoes, or prepared
tomato sauce
1 medium-size all-purpose potato, peeled and cut into 1/2-inch dice
Salt
Freshly ground black pepper to taste
1/4 pound bacon, rind removed and finely diced
1 medium-size green or red bell pepper, seeded and finely chopped
3 tablespoons cooking sherry
1 cup peeled and diced calabaza or Hubbard or butternut squash
1 tablespoon chopped fresh parsley
2 medium-size chorzos or other spicy sausage, sliced 1/2 inch thick
2 cloves garlic, finely chopped
8 cups chicken stock or canned chicken broth
4 cups fresh corn kernels (from 8 large ears)
Cooking Instructions:
In a large saucepan, heat the oil over medium-high heat until fragrant,
then fry the bacon until crisp. Reduce the heat to low, add the
chorizos, onion, pepper, and garlic, and cook, stirring, until the
vegetables are tender, 6 to 8 minutes. Add the tomatoes, sherry, stock,
potato, and pumpkin and cook, covered, an additionsl 20 minutes. Add the
corn, salt, and pepper, and cook, partially covered, until all the
vegetables are tender, about 20 minutes. Correct the seasonings and
garnish with the parsley. Serve in warmed bowls.
Banana Crisp (Platanitos Horneados)
Ingredients:
6 medium-size, ripe bananas, peeled and cut 1/2-inch thick
2 tablespoons light rum
4 tablespoons (1/2 stick) salted butter
Crumbled peanut brittle to taste, optional
1/4 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1-1/4 cup crumbled savoiardi (toasted ladyfingers) available at Hispanic
markets, or amaretti (Italian cookies)
1 tablespon fresh lemon or lime juice
1/4 teaspoon freshly ground nutmeg
1/4 cup finely ground walnuts
Cooking Instructions:
Lightly butter an 8-inch square Pyrex baking dish or mold that fits the
bananas comfortably. In a large bowl, combine the bananas with the
sugar, lemon juice, rum, vanilla, and nutmeg, toss to coat well, and
transfer to the prepared baking dish. (You can prepare the recipe ahead
up to this point, and refrigerate). Preheat the oven to 350 F. In a
small saucepan over low heat, melt the butter, then remove from the heat
and stir in the crumbled cookies and walnuts. Spinkle the crumbs over
the bananas and bake until golden brown, 20 to 25 minutes. If you add
the peanut brittle, sprinle it over the dish during the last 5 minutes
of baking. Serve hot.
Rice
with Chick-Peas (Arroz con Garbanzos)
Ingredients:
1/2 pound dried chick-peas, rinsed in cold water, picked over, and left
in water to cover overnight or 4 cups canned chick-peas, drained one
4-ounce piece salt pork, rind removed
1 large green bell pepper, seeded and finely chopped
1 chorizo or other spicy sausage, diced
1/4 cup dry sherry
2 quarts water
1 large onion, finely chopped
1/4 pound smoked slab bacon, rind removed and finely diced
1-1/2 teaspoons salt
2 cups raw long-grain white rice
1 bay leaf
2 cloves garlic, finely chopped
1 cup drained and chopped canned whole tomatoes or prepared tomato sauce
Freshly ground black pepper to taste
Cooking Instructions:
If using dried chick-peas, place the soaked
peas in a large stockpot with the water and bay leaf and simmer,
covered, over low heat 2-1/2 hours, or until tender. Drain, reserve the
cooking liquid, and discard the bay leaf. There should be 3 cups of
liquid; if necessary, add some water to make that amound. If using
cooked or canned chick-peas, use 4 cups water in place of the reserved
cooking liquid. In a large, heavy casserole, cook the salt pork,
stirring, over low heat 4 to 5 minutes. Add the onion, garlic, bell
pepper, chorizo, and bacon, and cook over low heat until the onions are
tender, 8 to 10 minutes. Add the tomatoes, salt, pepper, sherry, and
cook for 5 minutes. Add rice, reserved cooking liquid, and chick-peas,
and stir to blend. Cook over medium-high heat until most of the liquid
has been absorbed and small craters appear over the top of the rice, 20
to 25 minutes. Reduce the heat to low, stir the rice with a fork, cover,
and cook until the rice is tender, 10 to 15 minutes. Remove the salt
pork and serve.
Crab
in Creole Sauce (Cangrejos Enchilados)
Ingredients:
6 tablespoons pure Spanish olive oil
1-1/2 cups drained and chopped canned whole tomatoes or prepared tomato
sauce
1/2 cup dry sherry
Salt
Freshly ground black pepper to taste
Juice of 1 lime
3 lage cloves garlic, finely chopped
1 tablespoon tomato paste
1/2 cup finely chopped drained pimients
1 teaspoon finely chopped seeded Rocatillo pepper or hot chile pepper,
or Tabasco sauce to taste
3 tablespoons finely chopped fresh parsley for garnish
1 large onion, finely chopped
1 bay leaf
1 tablespoon Worcestershire sauce
2-1/2 pounds fresh lump crabmeat, picked over for cartilage
Cooking Instructions:
To prepare the sofrito, in a large skillet over low heat, heat the
oil until fragrant, then cook the garlic and onions, stirring, until
tender, 6-8 minutes. Add the tomatoes, tomato paste, bay leaf, sherry,
pimientos. Worcestershire, salt, pepper, and Scotch bonnet pepper and
cook until the mixture has thickened, another 10 minutes. Five minutes
before serving, add the crabmeat and lime juice and cook over low heat
until the crabmeat is heated. Transfer to a platter, garnish with
parsley, and serve immediately, accompanied by Arroz Blanco.
Codfish Pudding (Pudin de Bacalao)
Ingredients:
4 medium-size all-purpose potatoes, cut in half
1/3 cup heavy cream
1/4 teaspoon ground nutmeg
1 teaspoon finely chopped fresh parsley for garnish
1 pound salted codfish, desalted, cooked, and flaked
4 large eggs, well beaten
1/4 cup cracker meal or fine bread crumbs
2 tablespoons salted butter, at room temperature
1 cup drained canned early sweet peas
Salt
Freshly ground black pepper to taste
Cooking Instructions:
Preheat the oven to
350 F. Place the potatoes in a medium size saucepan with salted water to
cover over medium heat and cook until tender, 20 to 25 minutes. Drain
the potatoes and shake the pan over medium heat to evaporate any
remaining moisture. Using a potato masher or a fork, mash the potatoes
into a puree. Add the flaked codfish, butter, cream, and eggs, mixing
well after each addition. Add the remaining ingredients except for the
garnish, mix well, and set aside. (Recipe can be prepared ahead up to
this point and refrigerated for several hours). Lightly oil an 8 x
8-inch ovenproof casserole (or one that will accommodate the mixture
comfortably) and spoon in the potato mixture. Bake on the middle oven
rack until golden and puffed, 40 to 45 minutes. Garnish with the parsley
and serve directly from the casserole.
Ingredients:
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
3 garlic cloves, finely chopped
3 tablespoons extra-hot mustard
2 tablespoons mayonnaise
11 ounces pork tenderloins
1 tablespoon olive oil
1 loaf French bread or Italian bread, lightly toasted
4 ounces swiss cheese, thinly sliced
4 dill pickle slices, sandwich style, cut in half
4 ounces black forest ham, thinly sliced
Cooking Instructions:
Heat oven to 450°F Mix the salt, pepper, cinnamon, nutmeg, cloves, garlic, and mustard together in a small bowl. Stir 1 1/2 tablespoons of the spiced mustard into the mayonnaise and set aside. Coat the tenderloin with the remaining mustard mixture, place in a small roasting pan, cover, and marinate, refrigerated, for 25 minutes. Remove the pan from the refrigerator and let rest for 10 minutes. Roast the tenderloin, turning after 10 minutes. Let rest for 15 minutes and cut into thin slices. Cut loaf of bread into 16 sandwich rounds of 1/2 inch thickness. Lightly toast sandwich rounds under the broiler. Lightly brush a baking pan and a sheet of aluminum foil with the olive oil. Spread about 1/2 teaspoon of the reserved mustard-mayonnaise mixture on each piece of toast. Layer the pork slices, Swiss cheese, pickles, and ham on half of the toast and top with the remaining toast. Place the sandwiches on the prepared pan and cover with the prepared foil, oiled side down. Place another baking pan on top of the foil and weight it down with a heavy oven-proof skillet. Bake the sandwiches until the cheese has melted, about 10 minutes. Transfer to a serving platter and serve immediately.
Ingredients:
2 bay leaves
1 lb dried black beans
12 1/2 cups water, divided
1 tablespoon canola oil
3 1/2 cups chopped bell peppers (about 3 medium)
2 1/2 cups coarsely chopped onions
1/3 cup chopped shallots (about 2 small)
1 tablespoon ground cumin
2 tablespoons dried oregano
2 tablespoons chopped fresh oregano
1 1/2 tablespoons sugar
2 teaspoons kosher salt
2 cups diced peeled avocados
2 tablespoons fresh lime juice
2 cups thinly sliced red onions
1 1/2 cups chopped chopped 33% -less-sodium smoked cooked ham, optional or bacon, optional
1 cup chopped fresh cilantro
1 cup light sour cream
10 teaspoons unsalted pumpkin seeds, toasted
1/3 cup finely chopped seeded jalapeno peppers (about 2 medium)
Lime wedges, optional
Cooking Instructions:
Place bay leaves and beans in a Dutch oven. Add 12 cups water to pan; bring to a boil. Reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally. Heat oil in a large skillet over medium heat. Add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently. Stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently. Remove from heat; let stand 10 minutes. Place vegetable mixture in a blender; add remaining 1/2 cup water; puree until smooth. Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally. Discard bay leaves. Combine avocado and juice; toss gently. Ladle 3/4 cup bean mixture into each of 10 bowls; top each serving with about 3 tablespoons avocado mixture, about 3 tablespoons red onion, 2 tablespoons ham, about 1 1/2 tablespoons cilantro, about 1 1/2 tablespoons sour cream, 1 teaspoon pumpkinseed kernels, and about 1/2 teaspoon jalapeño pepper. Serve with lime wedges, if desired.
Ingredients:
20 ounces rushed pineapple, un-drained
1 lime, juice of (the real stuff)
1 lb angel food cake mix
8 ounces reduced-fat cream cheese, softened
1/4 cup limeade, from concentrate
1-4 tablespoon powdered sugar (reviewer used 4 tablespoons)
1 teaspoon rum extract
2-4 tablespoons rum, optional (add more if you want)
8 ounces Cool Whip Lite (a little over 3 cups)
1/3 cup toasted shredded sweetened coconut
Lime zest
Mint leaves
Cooking Instructions:
Preheat oven to 350ºF. Spray a 13×9 inch metal pan with cooking spray. If you use a Pyrex dish, reduce the heat to 325ºF. You can also use a 15×10 inch pan, which is what Larry uses. In a mixing bowl, stir together the pineapple, lime juice, rum, and angel food cake mix. Pour the mixture into the pan and bake it using the following cook times - 18-24 minutes for a 15×10 inch pan or about 25 minutes for a 13×9 inch pan. Let cool completely in pan. In mixing bowl, beat together the softened cream cheese and limeade concentrate. Check for sweetness. Add sugar if you feel you need it - I used 4 tablespoons. Beat in rum extract and rum, if using,, then fold in Cool Whip Lite. Spread over cooled cake. Sprinkle with coconut and lime zest. Top each serving with mint leaves.
Ingredients:
2 (3 lb) whole striped bass or tilapia fillets or flounder or sole, cleaned and scaled
2 limes, juice of
3/4 cup Spanish olive oil, divided
2 onions, peeled and thinly sliced, divided
1 large green bell pepper, cored, seeded, and thinly sliced, divided
3 bay leaves
Salt
Freshly ground black pepper
1/2-3/4 teaspoon crushed red pepper flakes
1 tablespoon minced garlic
2 1/4 teaspoons kosher salt
1 teaspoon dried oregano, crumbled
1 cup tomato puree
2 tablespoons white wine vinegar
1 cup dry white wine
Chopped fresh parsley leaves, for garnish
Cooking Instructions:
Rinse the fish well under cold running water and pat dry on both sides as well as inside the cavity. Make several slits about 1/3-inch deep on both sides of the fish. Place the fish in a non-reactive shallow dish or platter and pour the lime juice over the fish. Set aside while you continue with the preparations. Preheat the oven to 375ºF. Rub the bottom of a shallow glass or ceramic dish large enough to hold the fish with 2 tablespoons of the olive oil. Saute 1/2 of the onion slices and 1/2 of the pepper slices in 2 tablespoons olive oil and then place along the bottom of the baking dish. Tear 2 of the bay leaves into small pieces and sprinkle over the vegetables. Drizzle with 2 tablespoons more of the remaining Spanish olive oil and season with salt, black pepper, to taste, and crushed red pepper flakes. Place the fish on top of the sliced vegetables. Using a mortar and pestle, combine the garlic, kosher salt and oregano and mash to form a paste. (We used a small food processor.). Spread the garlic paste inside the cavity of the fish and into the slits on top. Place the remaining bay leaf inside the cavity of the fish. In the same small bowl that you used to make the garlic paste, combine the tomato puree and vinegar and stir to combine. Pour this tomato mixture all over the fish. Top with the remaining onion and pepper slices and drizzle the remaining olive oil and the wine over the top. Season again with salt and black pepper, cover the dish loosely with aluminum foil, and bake until the fish flakes easily when pierced with a fork, 45 to 50 minutes. Garnish with the parsley and serve hot or warm, with the pan juices drizzled over all. Serve with white fluffy rice, ripe plantains and a nice leafy salad & vinegar & Olive oil dressing, a loaf of hot Cuban or Italian bread to sop up all the sauce and a nice bottle of wine.
Ingredients:
8 ounces cola, Royal Crown (RC)
6 ice cubes
2 1/2 ounces light rum
2 lime wedges
Cooking Instructions:
In a frosted 12-ounce tumbler, pour in the ice cubes. Squeeze the lime wedges over the ice and drop them into the tumbler. Pour the rum over the ice. Slowly pour the RC Cola over the ice and stir.
Ingredients:
2 medium onions, chopped
2 large green bell peppers, seeded and chopped
4 tablespoons vegetable oil, divided in half
1 1/2 lbs ground chuck, crumbled
1/2 teaspoon celery salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/2 teaspoon black pepper
3 garlic cloves, minced
1/4 teaspoon cayenne pepper (red ground pepper)
29 ounces tomato sauce
1 tablespoon worcestershire sauce
1/2 cup green olives, sliced, juice reserved
1 (3 ounce) jar capers, drained
1 cup raisins
Reserved olive juice, optional
Slivered almonds, toasted, optional
Cooking Instructions:
In a large, heavy-bottomed skillet, place onions and peppers in 2 tablespoons oil. Saute over medium heat until soft, about 8 minutes. Set aside. Add 2 tablespoons more oil to skillet. Add beef. Saute meat, until it is browned. Add celery salt, oregano, basil, salt, black pepper, garlic, cayenne pepper, and reserved onions and peppers. Mix well. Add tomato sauce and Worcestershire sauce. Stir to blend. Cook 10 minutes over medium heat, so flavors mingle. Stir occasionally. Add olives, capers, and raisins. Cook over low heat, covered, for 40 minutes. Add reserved olive juice, if needed for consistency. Top with slivered toasted almonds.
Ingredients:
6-8 lbs whole chickens(2 3-4 lb. chicken, cut into pieces)
12 garlic cloves, coarsely chopped
1 cup sour orange juice(or 1/2 cup orange juice mixed with 1/2 cup lime juice)
1 tablespoon salt
1 tablespoon white vinegar
1 teaspoon fresh ground pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
Cooking Instructions:
Place the chicken in a container large enough to hold all the pieces. Combine the garlic, sour orange juice, salt, vinegar, pepper, oregano and cumin in a small bowl. pour the marinade evenly over the chicken; cover chicken (or close bag and smush it around); refrigerate at least 1 hour or overnight. Heat oven to 450°. Arrange chicken in one layer in a roasting pan; pour the marinade evenly over the top of the chicken. Roast the chicken in the lower third of the oven, stirring during the last 10 minutes to coat with the sauce, until it is cooked through and the sauce begins to caramelize, 45 minutes to 1 hour. Remove the chicken to a platter, spoon garlic sauce over the pieces.
Ingredients:
3 tablespoons fresh garlic
1/2 cup onions
1/2 cup orange juice
1 tablespoon lime juice
1 tablespoon lemon juice
2 teaspoons kosher salt
1 teaspoon pepper
2 teaspoons dried oregano
1/2 cup olive oil
Cooking Instructions:
With a food processor make a paste using onion and garlic. Combine remaining ingredients in medium sized bowl and add onion paste. Marinade in plastic bag overnight for beef and pork, shorter time for chicken and veggies.
Ingredients:
2 cups orange juice
1 cup lime juice
1 cup lemon juice
4 limes, juice of, squeezed
2 cups olive oil
12 garlic cloves, crushed
8 tablespoons onions, finely chopped
4 tablespoons dry sherry
4 teaspoons salt
4 teaspoons dried oregano
2 teaspoons ground cumin
1/4 cup fresh ginger, minced
Cooking Instructions:
Stir together the fruit juices. Blend in the oil and the seasonings. Place in a bottle or jar with a tight fitting lid and refrigerate for at least one day before using. Keeps about 2 weeks, refrigerated.
Ingredients:
2 tablespoons olive oil
4 chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
3 1/2 cups hot water
1 medium garlic clove, minced
1 (10 ounce) package yellow rice
1/2 lb frozen peas, do not thaw
2 roasted red peppers, chopped
Cooking Instructions:
Heat oil in a large deep skillet over med-high heat. Add chicken and brown on both sides until golden and almost done. Remove to a plate, sprinkle with salt and pepper and keep warm. Pour water into skillet and add garlic. Bring to a boil and add rice and stir. Add chicken back to pan on top of rice and bring to a boil. Cover and reduce heat. Cook until liquid is absorbed and rice is tender, about 20 minutes. Spoon peas and roasted red pepper over top. Cover again and cook 3-5 more minutes.
Ingredients:
1/2 lb ground buffalo meat
1/2 lb ground pork
1/2 lb ground sirloin
7 saltine crackers
1 egg
1 sweet onion
3 serrano peppers
3 tablespoons ketchup
1/2 cup whole milk
2 tablespoons caribbean jerk seasoning
2 garlic cloves, minced
1/2 roasted red pepper, chopped
Cooking Instructions:
Sauté onions and peppers in olive oil until softened. Add garlic for last 2-3 minutes. Remove from heat and let cool down. Beat egg in a large bowl and add in ketchup and jerk spice. Mix these ingredients well. Add in sautéed vegetables and mix. Add in crushed saltines and milk. Separately, knead the 3 meats together until well blended. Get ready to get messy. Combine the meats and the other mixture in the large bowl and keep squishing it all together until completely blended. Spray a loaf pan with olive oil and add the final mixture to the pan. If serving later, cover with plastic wrap and refrigerate. Place room-temperature pan on grill (works best on a wood pellet smoker from www.pelletsmoke.com) at 350°F for 1.25 hours. Check with meat thermometer and it should be about 170°F. Once done, drain grease out of pan and glaze the top with your favorite BBQ sauce. Return to the grill at 350°F for 5 more minutes until sauce on top gets a little sticky. Remove from grill and let rest for 10-15 minutes and serve.
Ingredients:
1 cup couscous, prepared according to package directions
1 (15 ounce)can lack beans, rinsed and drained
1 cup small diced peeled ripe papayas
1 cup shredded spinach leaves
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 cup chopped smoked salted almonds
Cooking Instructions:
Prepare couscous using water or chicken broth (we prefer chicken broth because it's more flavorful). Cool for 10 minutes. Add remaining ingredients. Add more lime juice if you want more flavor.
Ingredients:
1 1/2 medium sweet onions, chopped
3 garlic cloves, chopped fine
2 tablespoons olive oil
1 tablespoon fresh grated gingerroot
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
4 1/2 cups drained cooked black beans or 3(16 ounce)cans black beans
3/4 cup orange juice
Salt
Freshly ground black pepper
Cooking Instructions:
Sauté the onions and garlic in olive oil until barely soft. Add the spices and sauté until very soft. Stir in the beans and orange juice and sauté for about 15 minutes, stirring occasionally to prevent burning. Mash a few of the beans with a fork or the back of a spoon. Add salt and pepper to taste. Adjust the consistency to your liking by adding orange juice or mashing more beans. You can also blend the beans with additional orange juice to make an excellent bean dip.
Ingredients:
1/4 cup vegetable oil
1 garlic clove, minced, peeled
1 small purple onion, peeled
10 ounces frozen green peas, thawed
1 lb tomatoes, canned peeled, drained, chopped
3 cups cooked rice, cold
1 cup ham, slivered
2 cups chicken, cubed and cooked
1/2 cup pimento stuffed olives, sliced
1 avocado, peeled pitted
Cooking Instructions:
Heat wok, add oil, garlic, onion and peas. Stir fry about 2-3 minutes till onion is soft. Add tomatoes, rice, ham, chicken and olives. Stir and lift till heated, place in centre of large platter. Surround with slices of avocado.
Ingredients:
2 garlic cloves
1 tablespoon black pepper
1 tablespoon adobo seasoning
1/4 tablespoon oregano
1/4 cup vinegar
2 lbs trimed steak
2 tablespoons oil
4 arge onions, sliced thin
Cooking Instructions:
Mix garlic, black pepper, adobo, oregano and vinegar together in a small container and rub the mixture into the steaks. Heat the oil in skillet on low and saute the onions until they are almost tender; if they are starting to become clear you are overcooking them. Remove the onions and place them on a few papper towels to dry. Fry the steaks on hight heat until brown. Top with the onions and serve.
Ingredients:
1 lb bread
1 cup raisins
4 eggs
1/2 cup slivered almonds
2 tablespoons vanilla
1 pinch salt
1 tablespoon ground cinnamon
24 cups milk
2 tablespoons brandy or Kahlua
1 cup melted butter
1 cup sugar
Caramel:
1/2 cup sugar
Water
Cooking Instructions:
In a food processor finely hop the bread and place in a large bowl. Mix the remaining ingredients. Stir well to dissolve the sugar. Place the mixture in a caramel covered mold. Cook in oven at 375°F for 1 hour. Caramel: Add a few drops of water to the sugar and dissolve until it turns light brown.
