Cook' in
Little Cayman

 

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As mentioned in Gay's book, the cuisine at Pirate's Point is a major draw, and the reason I increasingly need an extra pound or two of weight, as the week goes on, while diving.

Gladys Howard, Pirate's Point Impresario/Owner, has complied her best recipes, all served at the resort, into a charity cookbook for the National Trust. Here's a sample.

Recipe of the Month
from Gladys' kitchen

Coconut Pecan Pie

1 1/2 cups milk
1 cup sugar
1 cup unsweetened shredded coconut
1/2 cup flour
1/2 cup chopped pecans, toasted
1/4 cup butter, softened
4 eggs
1 1/2 tsp. vanilla
1 tsp. baking powder
1/4 tsp. salt
Toasted shredded coconut
whipped cream

Preheat oven to 325°. Oil 10" pie plate. In food processor, combine first 10 ingredients. Pour into prepared pan. Bake approximately 35 minutes until golden brown. Serve warm with dollops of whipped cream sprinkled with toasted coconut.

 

All proceeds from this book benefit the Little Cayman District of the National Trust for the Cayman Islands and the completion of the Little Cayman Trust House.

Click here to learn more about the important work the National Trust is doing and where you can visit their Heritage Properties and Sites when you visit the Cayman Islands.

 

Glady's cookbook is available in the Pirate's Point gift shop when you visit the resort. Just a quick thumb through the book and you won't leave without it. Of course if you stay at Pirate's Point, you'll be eating out of it at almost every meal!
All content in this web site is copyrighted by Tim Boyd or the book author, Gay Morse. No part of this web site may be copied, reproduced, redistributed or stored by any means without the express written consent of Tim Boyd and/or Gay Morse who own the copyrighted material.©2004 Tim Boyd/Gay Morse