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Bacon, Egg

& Cheese












Bread Toast








Bacon, Egg & Cheese Patty



1 Caribbean Food Delights Patty

1 slice of cheese

1-2 eggs

1-2 slices of bacon


1. Bake patty as directed on package.

2. Fry two eggs any style.  Set aside.

3. Cook two slices of bacon until crisp.

4. After patty is cooled, open and layer slice of cheese, fried eggs and bacon.


Enjoy open-faced or closed.

Banana Fritters



4 bananas

3 tablespoons sugar

1 ½ teaspoons baking powder

1/3 cup milk

6 tablespoons flour

½ grated nutmeg Confectioners’ sugar


In a large bowl, crush bananas until they are creamed. Combine flour, baking powder, sugar and nutmeg.

Add milk and bananas, then mix. Spoon scoop batter into frying pan. Deep fry in a frying pan until brown and crisp on the edges.


Drain excess oil on paper towel. Sprinkle confectioner’s sugar on top and serve.


Yield: 3 to 4 servings

Cinnamon Sticks



4 Slices Royal Caribbean Bakery Hard Dough Bread

4 Tbsp Butter

1/2 cup Brown Sugar

1 Tsp Ground Cinnamon


Butter 4 slices of hard dough bread on one side.  Blend ground cinnamon and brown sugar together.  Sprinkle mixture on bread.  Bake in a toaster oven at 350 degrees F for 10 minutes or until golden brown.  Slice lengthwise into 1 inch sticks.  Serve with maple syrup or vanilla icing.


Cornmeal Porridge



4 cups water

1 cup fine cornmeal

1-1/2 cup milk or coconut milk

1/4 teaspoons salt

1 tsp ground nutmeg

1 Tbsp vanilla extract

7 Oz. condensed milk


Add water and cornmeal in a pot. Bring to a boil stirring frequently.  Reduce to medium and boil for 10 minutes. Stirring constantly.

Add milk and cook for an additional 10 minutes. Stirring frequently. Mix in salt, nutmeg, vanilla and condensed milk.



Escoveitch Fish



1 large red onion,

sliced and rings separated 1 cup olive oil

1 cup vinegar

1 habanero or Scotch Bonnet pepper

2 tablespoons sugar

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

6 whole allspice or pimiento

2 pounds pink snapper skin



For the sauce :

Combine the oil, vinegar, sugar, salt, pepper, and pimiento in a small saucepan and sauté. Remove from the heat, let cool slightly then pour the mixture over the onions.


For the fish :

Heat 2-inches of oil in a medium high-sided sauté pan over high heat until it begins to shimmer.Season the fish with salt and pepper. Fry until golden brown. Drain on paper towels. transfer to a platter, top with sauce.

There’s nothing like the warm, crunchy, chewy texture of Hard Dough Bread toasted with butter.


Hard Dough Bread Toast




2 Slices Royal Caribbean Bakery Hard Dough Bread

2 Tbsp Butter, Salted

Toaster, Oven, Grill, or Griddle



Toast bread to desired darkness.  Spread 1 Tbsp butter on each slice. Serve with your favorite breakfast. They are deliciously wonderful with eggs.


Hard Dough Bread is the best substitute for thick slices of challah bread.



Jamaican French Toast



4 Slices Royal Caribbean Bakery Hard Dough Bread

1 Egg, beaten

1 Tbsp Milk

1 Tsp Vanilla



Heat frying pan with oil. Mix egg, milk and vanilla in a bowl. Dip both sides of hard dough bread in batter until bread is soaked. Pan fry each side.



Overnight French Toast Casserole.  A delicious way to use up Royal Caribbean Bakery Hard Dough bread.  This dish is like a lazy bread pudding.

Overnight French Toast Casserole



3 eggs

2 cups milk

2 tbsp sugar

1 tsp vanilla extract

1/2 tsp cinnamon

9 slices of Royal Caribbean Bakery Hard Dough Bread



1 cup brown sugar

1 tsp cinnamon

1/4 cup butter



Whisk eggs, milk, sugar, vanilla extract, cinnamon in a bowl.  Soak 9 Slices (cut into chunks) Royal Caribbean Bakery Hard Dough Bread. Refrigerate overnight. Mix streusel ingredients: brown sugar, cinnamon, butter. Sprinkle on top. Bake at 350°F for 40 minutes.

Poffertjes image is from





125g flour

125g buckwheat flour (can also use plain flour but buckwheat is more traditional)

1 egg

500ml milk

1 tsp instant yeast

4 tbsp salted butter

pinch of salt

Dutch Pancake Maker, Poffertjes or Aebleskiver pan


1. Dissolve yeast in 3 tbsp of warm milk.

2. Mix the flour with the buckwheat flour.  Stir the flour, yeast, milk and water together to make a smooth batter.

3. Stir the salt, melted butter and beaten egg in the batter.  The batter should be lukewarm.

4. Set the batter, covered with a moist towel, in a warm place an allow it to rise for at least 30 minutes.

5. Pour the batter into the Dutch Pancake Maker, but do not fill the batter to the brim of each hole. If do not have Dutch Pancake Maker use griddle. Poffertjes will come out flatter.

6. Flip using toothpicks or skewers halfway through cooking.


Serve with butter and powdered sugar, fresh fruit, whipped cream, nuts, chocolate sauce or maple syrup.



Recipes: Breakfast

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