That cook book you were told about is sold at the big and little Brodies in Belize City. Has some great recipies.

as requested

TRES LECHES CAKE:

1/2 cups cake flour
1 teaspoon baking powder
1 cup plus 1 teaspoon sugar
1/2 cup butter, softened
5 large eggs
1 teaspoon vanilla extract
1 1/3 cups of milk
1 cup sweetened condensed milk
1 cup evaporated milk
1 tablespoon light rum
1 cup heavy cream

Preheat oven to 350 degrees. Sift together the cake flour and baking powder. In a large mixing bowl, cream the 1 cup sugar and the butter with an electric mixer until well blended. Add the eggs and 1/2 teaspoon vanilla extract, and beat until foamy. With a rubber spatula, gently fold in the flour mixture in increments, alternating with 1/3 cup milk, until the batter is smooth.

Pour cake batter into a lightly greased cake pan or baking dish,
7 by 11 by 2 inches, and bake for 30 minutes, or until a toothpick
inserted in the center comes out clean and the top springs back
when pressed. Allow cake to cool in the pan on a wire rack for 20
minutes, then invert onto a serving platter. Pierce the cake with
a fork in many places, and allow it to cool completely.

In a medium mixing bowl, whisk together the condensed milk, evaporated milk, 1 cup milk and rum until well blended. Pour syrup evenly over the cake a little at a time, until it is saturated; you may not need the entire amount. Refrigerate, covered in plastic wrap, for at least 3 hours.

In a large mixing bowl with an electric mixer, whisk the heavy
cream until it begins to thicken. Add 1 teaspoon sugar and 1/2
teaspoon vanilla extract, and continue whisking until stiff peaks
form. Using a spatula, spread the cream over the top and sides of
the cake. Serve, cut into squares.

Wyoming,

I went out on the boats today with my friends who work right by Lily's. Asked a few and they did not know what it was. I am surprised I have never tried it here, but sounds delicious. Can you tell me what store by Lily's you had it at?

Thanks ke, Don't know why I have never bothered to get this recipe it's so good. They have it occasionally at the Biltmore and theirs is wonderful. Now if anyone can get Jenney's (Calinate)Sopa de Lima , I'd donate a kidney. Have played with any number of recipes but none comes close to hers.

One of my favorite Belize cookbooks is by Dulce Wolfe. She is a fantastic cook and makes a killer key lime pie. I am not aware it is sold in any of the shops, but check a B.C. and see if she is there or leave word for her.

YUMMMMMMMMMMMMM the sopa de lima soup at Calientes, DARN, I just started cookie Coconut Milk Curry Shrimp w. veggies and rice for dinner and now realllllly want the sopa de lima. Will have to wait til tomorrow.

Add some grilled pineapple to that and you've got a feast.

ohhhhhh that leads me to the mayan grilled pineapple pork chops at Captain Morgan's. I am not even a huge pork chop fan, one of my favorite meals ever, delicious. I want THAT receipe!

now...how to convince the chef there to share the receipe with me. hmmm

"One of my favorite Belize cookbooks is by Dulce Wolfe. She is a fantastic cook and makes a killer key lime pie. I am not aware it is sold in any of the shops, but check a B.C. and see if she is there or leave word for her."
denwolfe@btl.net

Okay - here's the recipes. It's one or the other but both sound good. So in the spirit of the holidays send me samples and I'll decide which is best and post the results here. Don't hold back - Bun, coconut tarts, black fruit cake, RUM cake are welcome as well. I will gladly rid you of those pesky holiday baked goods that call your name and make you feel guilty for indulging. : )

These are from Belizous Cuisine Cookbook printed by the Los Angeles Belize Education Network http://www.lafn.org/community/laben/cookbook.html
$15.00 US + S&H proceeds support a scholarship fund. They make a good holiday gift.

Tableta

3 cup fresh grated coconut
2 cups brown sugar
1 tsp ginger
1 cup water
2 tbsp butter
Mix grated coconut, sugar, ginger, butter and water together, Pour ingredients in a deep pot, stirring occasionally with a spoon over a medium heat. Stir continously until mixture is brown and the water cooks out. When the mixture starts letting go from the edges of the pot it is finished. Pour into a greased 9 x 11 inch pan to cool. Cut into squares and allow to cool. Makes 2 dozen tabletas

Cuttobrute

3 large coconuts
2 cups of brown sugar
2 Tbsp butter
juice of three limes ( I assume Caye Limes or smaller limes as this a Belizean cookbook)

Dice coconuts into small pieces. Melt butter and sugar in a deep pot over medium heat. Add lime juice and stir in coconut. Cook for a few minutes then scoop out and place in a greased pan to cool. Cut into squares and serve.

I've got more recipes if anyone has a request. Private message me and I'll see if I can find it. I'll be anxiously awaiting samples from all of you !!