RECIPES - Discover Atlantis Resorts and Residences in ... · PDF fileAtlantis, Paradise Island...

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Atlantis, Paradise Island is home to gourmet restaurants by several world-renowned chefs where the dining and entertainment experiences are as fabulously varied, exciting and multi-faceted as the resort itself.

Several chefs with noted celebrity clientele, and their own celebrity status, have chosen Atlantis as the location for their Caribbean outposts, creating fine-dining options through the entire destination. In addition to the restaurants helmed by celebrity chefs, Atlantis satisfies any connoisseur ’s palate with its myriad of fine-dining establishments throughout the destination’s grounds.

As a special thanks for being a part of our Atlantis family, we would like to share some of our favorite recipes with you this holiday season. From our kitchen, to yours. Enjoy!

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Appetizers Clams Casino ..................................................................................................................................................................................................... 7 Chilli, Lime and Vodka Marinated Oysters.......................................................................................................................... 8 Classic French Onion Soup ............................................................................................................................................................. 10 Spinach and Mandarin Salad with Mandarin Orange Vinaigrette ................................................... 12 Tuna Tartare ....................................................................................................................................................................................................... 14 Beef Carpaccio ............................................................................................................................................................................................ 16

Entrees Roasted Lobster with Oregano & Chilli ............................................................................................................................. 19 Pan Seared Grouper with Citrus Salad & Wasabi Mashed Potatoes ............................................ 20 Jerk Pork Tenderloin ..................................................................................................................................................................................... 22

Side Dishes Island Baked Macaroni ........................................................................................................................................................................ 25 Two Ways to Cook with Parsnips. ............................................................................................................................................... 26 Two Ways to Cook with Brussels Sprouts .......................................................................................................................... 28 Island-Slaw ........................................................................................................................................................................................................... 30 Mango Salsa .................................................................................................................................................................................................... 31 Desserts Chocolate Mango Rum Cake ...................................................................................................................................................... 33 Bahamian Benny Cake .......................................................................................................................................................................... 34 Pecan Pie .............................................................................................................................................................................................................. 35 Sour Cream Coffee Cake ................................................................................................................................................................... 36

Just for Kids Whole-Wheat Cheese and Tomato Pizza ....................................................................................................................... 39 Chicken Noodle “Alphabet” Soup ............................................................................................................................................ 40 Pumpkin Bundt Cake ................................................................................................................................................................................... 42 Cup Cake Central ........................................................................................................................................................................................ 44 "Better Than Your Mom's” Carrot Cake .................................................................................................................................. 46 Pumpkin Pie Parfait ......................................................................................................................................................................................... 47

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Appetizers Clams Casino ..................................................................................................................................................................................................... 7 Chilli, Lime and Vodka Marinated Oysters.......................................................................................................................... 8 Classic French Onion Soup ............................................................................................................................................................. 10 Spinach and Mandarin Salad with Mandarin Orange Vinaigrette ................................................... 12 Tuna Tartare ....................................................................................................................................................................................................... 14 Beef Carpaccio ............................................................................................................................................................................................ 16

Entrees Roasted Lobster with Oregano & Chilli ............................................................................................................................. 19 Pan Seared Grouper with Citrus Salad & Wasabi Mashed Potatoes ............................................ 20 Jerk Pork Tenderloin ..................................................................................................................................................................................... 22

Side Dishes Island Baked Macaroni ........................................................................................................................................................................ 25 Two Ways to Cook with Parsnips. ............................................................................................................................................... 26 Two Ways to Cook with Brussels Sprouts .......................................................................................................................... 28 Island-Slaw ........................................................................................................................................................................................................... 30 Mango Salsa .................................................................................................................................................................................................... 31 Desserts Chocolate Mango Rum Cake ...................................................................................................................................................... 33 Bahamian Benny Cake .......................................................................................................................................................................... 34 Pecan Pie .............................................................................................................................................................................................................. 35 Sour Cream Coffee Cake ................................................................................................................................................................... 36

Just for Kids Whole-Wheat Cheese and Tomato Pizza ....................................................................................................................... 39 Chicken Noodle “Alphabet” Soup ............................................................................................................................................ 40 Pumpkin Bundt Cake ................................................................................................................................................................................... 42 Cup Cake Central ........................................................................................................................................................................................ 44 "Better Than Your Mom's” Carrot Cake .................................................................................................................................. 46 Pumpkin Pie Parfait ......................................................................................................................................................................................... 47

APPETIZERS

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Arrange the clams on a bed of rock salt.

Blend the bacon strips, butter, shallots, onions, green pepper, lemon juice and pepper together.Put the herbed butter on top of the clams and sprinkle with bread crumbs.Slide the clams under a hot broiler just long enough to brown the bacon and heat the clams through.

Before serving, garnish with a half lemon.

Clams CasinoServes: 1

6 clams on the half shell3 bacon slices, toasted and cut2 tablespoons butter, unsalted1 tablespoon shallots, chopped fine2 tablespoons spring onions, chopped finely2 tablespoons green pepper, chopped finely dash lemon juiceBlack pepper, freshly ground1 tablespoon green pepper, chopped finely1 tablespoon bread crumbs½ lemon for garnish

Recipe provided by: Sea Grapes 7

Chili, Lime and Vodka Marinated Oysters

1 each lime juice1 teaspoon finely chopped lime zest1 ounce vodka½ teaspoon finely chopped ginger1 teaspoon Japanese mirin cooking wine1 teaspoon white sugar½ each bird’s eye chili finely chopped2 dozen oysters

Place all ingredients in a jar, cover with lid and shake vigorously. Take teaspoon and drizzle small amount over each oyster just before serving. For a more intense flavor, spoon over oysters one hour before serving.

Serves: 2-4

Appetizers

Recipe provided by: Sea Fire8

Classic French Onion Soup

6 red and 6 vidalia onion, peeled and thinly slicedOlive oil¼ tablespoon sugar2 cloves garlic, minced8 cups beef stock or chicken stock½ cup dry white wine1 bay leaf¼ tablespoon dry thymeSalt and pepper8 slices toasted French bread1 ½ cups Swiss gruyere, grated1 teaspoon grated parmesan cheese

In a large sauce pot, sauté the onions in the olive oil on medium high heat until well browned, but not burned, for about 30 minutes. Add the sugar about 10 minutes into the process to help with the carmelization.

Serves: 4-6

Appetizers

Recipe provided by: Bahamian Club10

Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowl or casserole dish. Cover with the toast and sprinkle the cheeses. Put into the oven for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned. Serve immediately.

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Appetizers

Spinach and Mandarin Salad with Mandarin Orange Vinaigrette

Mandarin orange, also known as tangerine, is a deliciously refreshing fruit high in fiber, vitamin A, vitamin C and thiamine. Great in fruit salads or on green salads or as a quick and portable food on the go!

Serves: 4 to 6

Toss salad ingredients together. Pour over enough vinaigrette to coat salad, toss gently.

Spinach and Mandarin Salad 5 to 6 cups fresh spinach leaves torn into bite sized pieces 2 Mandarin oranges, peeled and segmented ¼ cup almonds, slivered and lightly toasted 2 Eggs, hard-boiled and diced½ cup green onions chopped

Recipe provided by: Marketplace12

Mandarin orange, also known as tangerine, is a deliciously refreshing fruit high in fiber, vitamin A, vitamin C and thiamine. Great in fruit salads or on green salads or as a quick and portable food on the go!

Mandarin Orange Vinaigrette ¾ cups mandarin orange juice¾ cups cider vinegar 2 tablespoons red wine vinegar 1 ½ tablespoons brown sugar 1 shallot clove, finely dicedPinch of salt 1 ½ cups olive oil

Place mandarin orange juice, cider vinegar, red wine vinegar, brown sugar, shallots, and salt in a blender. Pulse to combine.

While blender is running, slowly add olive oil through the top opening. Yields 3 cups.

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Appetizers

Tuna Tartare with Gaufrette Potatoes and Chive Oil

Serves: 4

Tuna Tartare:12 oz Tuna 2 tablespoon olive oil2 tablespoon chives chopped1 tablespoon Tabasco White pepperSalt

Chop tuna by hand into small dice. Mix tuna in bowl with Tabasco, chives, white pepper, salt and olive oil.

Recipe provided by: Café Martinique14

Chive Oil:1 bunch chives 1 cup grape seed oilSalt

Scoop 1 tablespoon of the tuna onto plate. Top with a gaufrette, add more tuna and top with another gaufrette. Drizzle plate with chive oil. Sprinkle with tobiko. Garnish plate with chive oil, one more gaufrette and chives.

Repeat until you have multiple stacks and tuna is finished.

Puree in blender until smooth. Strain through chinois orcoffee strainer. It should be bright green and clear.

To Serve:30 pieces potato gaufrette (fried in clarified butter)½ bunch chives 3 tablespoons wasabi tobiko (horseradish flavored flying fish roe)

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Appetizers

Put the beef in your freezer for 30 minutes to firm it up and make it easier to slice.

Meanwhile, to make the dressing put the egg yolks in a blender or mini processor (or use a hand whisk) and add the olive oil in a steady stream season with lemon juice, mustard, salt and pepper and mix well.

Take the beef out of the freezer. Using a very sharp large knife, cut slices as thinly as you can. Lay these on a plate and cover them with the clingfilm as you cut to stop them from coloring. If you put a layer of baking parchment or clingfilm between the layers you’ll easily be able to separate them later.

To serve, plate the beef slices on a platter or individual plates, heap some arugula leaves in the middle and drizzle the dressing around the edge. Finish with parmesan shavings.

Beef Carpaccio

Carpaccio10 oz beef fillets, thick piece, centre cutHandful of arugula leaves3 oz Parmesan or Grana Padano, shaved with a potato peeler

Dressing:1 egg yolk½ cup olive oil1 lemon, juiced½ teaspoon Dijon mustard

Serves: 3-4

Recipe provided by: Café Martinique16

ENTREES

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Roasted Lobster with Oregano & Chilli

Serves: 1Lobster2 lbs Maine lobster½ teaspoon dried oregano (dried in microwave)½ teaspoon dried chilli flakes ¼ teaspoon maldon salt2 tablespoons fresh lemon juice2 tablespoons EVOO (arbequina)

Combine vinaigrette ingredients and reserve in a squeeze bottle.

In boiling water put whole lobster for 1 minute then shock in ice bath. Remove claws. In boiling water, cook large claws for 4 minutes, then at the 2 minute mark add small claws. Remove when the total of 4 minutes is up, shocking in an ice bath. With scissors, cut lobster in half with a knife, remove egg sac. Next cut claws in half reserving the shell that would provide more of a bowl to contain vinaigrette.

Season the Lobster with the Oregano, Chilli Flakes and Salt. Drizzle with the Lemon and EVOO.

Place in an oval copper pan and roast in the wood oven as close to the wood fire as possible. Roast for about 6 minutes, basting with the juices every few minutes. Remove from the oven and release the lobster from its shell.

Vinaigrette1 teaspoon finger chilli (red) - brunoise1 tablespoon fresh lemon juice2 tablespoons EVOO½ teaspoon saltBlack pepper - finely ground

Recipe provided by: Café Martinique 1919

Vinaigrette ½ cup olive oil1 tbs. sherry vinegar3 tbs. soy1 pinch celery salt1 pinch cayenne4 drops Tabasco2 tbs. boiling water

Citrus SaladPommelo segments cut in Pink grapefruit segments cut in Orange segments cut inBlood orange segments halvedTangerine segments halvedLime segments halvedGinger fine juliennePink peppercornsCilantro chiffonadeLemon segments halved

Mix all Vinaigrette ingredients, except the water, in a blender and slowly drizzle in oil, add water at the end.

Mix all ingredients per order with some vinaigrette and reserve.

Entrees

Pan Seared Grouper with Citrus Salad & Wasabi Mashed Potatoes

Serves: 2

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Wasabi Mash1 lb. Yukon gold potatoes1 teaspoon Wasabi paste3 tablespoons butter¼ cup milkCilantro puree

Cook potatoes in salted water. When done dry in oven and pass through a tamis. Mix with butter and milk. Season with salt. Finish a la minute with wasabi and cilantro puree.

Pan Seared Grouper(2) 6 oz. Grouper portionsCracked black pepperFleur de sel

Pan fry grouper, sprinkle with cracked black pepper and fleur de sel. Spoon potatoes into center of bowl. Place grouper off the potatoes and spoon citrus vinaigrette around salmon and potatoes and a little over the top.

Recipe provided by: Café Martinique 21

Jerk Pork Tenderloin

2 whole pork tenderloin, cut into 6 pieces

Spice Blend½ whole nutmeg1 cinnamon stick1 tablespoon coriander seeds½ teaspoon whole cloves6 pimento seeds (all spice)2 teaspoons black peppercorns

Puree1 bunch scallions, chopped1 large onion roughly chopped1 goat pepper10 sprigs thyme, leaves picked, discard stems10 garlic cloves

Entrees

Serves: 6

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Toast the spice blend ingredients in a dry skillet and grind. In a blender or food processor, blend the puree ingredients.

Combine the spice blend and puree mixtures in a bowl and stir in the finishing ingredients.

Cut the pork tenderloin and season with salt. Spoon desired amount of jerk marinade over the pork. Marinade refrigerated overnight.

Tap off marinade and towel dry, skewer the pork tenderloins and chargrill until cooked to your liking.

Cut into portions (2 skewers per portion) and plate with Island Slaw and Mango Salsa.*

*See Side Dishes section for Island Slaw and Mango Salsa recipes.

Recipe provided by: Marketplace 2323

SIDE DISHES

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8 ounces macaroni - 1 box, cooked3 cups grated yellow cheddar cheese16 ounces evaporated milk1 ½ cups milk2 eggs¼ cup butter Salt and pepper to taste

Island Baked MacaroniServes: 4

Preheat oven to 350° F. Cook macaroni according to directions on the box, rinse and drain. Slice up the butter and mix with macaroni. Shred the cheeses and stir into the macaroni.

Mix the milks and the eggs. Pour the milk mixture into the macaroni, until you can see it but not completely covering the macaroni. Season with salt and pepper to taste.

Pour into a greased baking dish. Cover with foil and bake 2 hours. Remove foil during last 15 minutes, allowing top to become golden brown.

Recipe provided by: Bimini Road 25

Two Ways to Cook with Parsnips The parsnip is a root vegetable related to the carrot. Parsnips are packed with vitamins and minerals, especially potassium, and are a great source of dietary fiber!

Parsnip Snacks Parsnip, peeled and thinly sliced into ringsExtra virgin olive oil Lemon pepper

Side Dishes

Roasted Parsnips with Honey and Ginger 2 tablespoons extra-virgin olive oil ¼ pounds parsnips, peeled and quartered, core removed1 ½ tablespoons minced fresh ginger ¼ cup honey Salt and freshly ground pepper

Toss parsnips with oil and lemon pepper. Place in a single layer on baking sheet. Bake at 375° F, until lightly browned and crisp.

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Preheat oven to 325° F. Pour the olive oil into a 9 x 13-inch baking dish. Add the parsnips, honey, and ginger; season with salt and pepper and toss to coat. Bake for 40 minutes, until parsnips are tender and slightly caramelized. Serve right away!

Recipe provided by: Marketplace

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Two Ways to Cook with Brussel Sprouts

Brussel sprouts are a tasty winter veggie as well as an excellent source of folate (folic acid), potassium, and vitamin K.

Be careful not to over-boil them as it can cause the release of glucosinolate sinigrin, which causes a sulfurous odor.

Generally 6-8 minutes will do.

Bubble & SqueakMashed potatoes Brussel sprouts, boiled, refreshed and finely shredded FlourSalt and freshly ground black pepperVegetable oil

Side Dishes

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Remove the brown ends of sprouts and pull off any yellow outer leaves; cut an “x” shape in the bottom of the stem before cooking. Boil the sprouts in salted boiling water for 6-8 minutes, or until tender. Drain well and return to pot.

Add the blue cheese; season, to taste, with salt and pepper. Serve in a bowl with the chopped parsley.

Mix the sprouts with the mashed potatoes in a bowl and season to taste. Shape mixture into 8 round cakes. Spread flour onto a plate and coat each cake, tapping off any excess four.

Heat oil in a large frying pan and shallow-fry each cake for 2 minutes on each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper. Bake cakes at 350° F for 15 minutes until crisp.

These old English potato cakes are great topped with a fried egg!

Brussel Sprouts with Blue Cheese Salt and freshly ground black pepperBrussels sproutsBlue cheese, choppedFlatleaf parsley, chopped


Combine the first 6 ingredients in a bowl. In another bowl, mix the olive oil, lime juice and sugar until dissolved, then season with salt and pepper to taste. Pout over cabbage mixture.

Island-Slaw

3 cups green and red cabbage, shredded1 red pepper, julienned2 scallions, thinly sliced½ cup mint, cut chiffonade½ cup coriander, cut chiffonade1 teaspoon jalapeño chile pepper, finely chopped¼ cup cup olive oil2 tablespoons lime juice2 tablespoons sugarSalt, to tasteFreshly-ground black pepper, to taste

Serves: 8

Recipe provided by: Bimini Road30

Mango Salsa


Combine all the ingredients in a bowl and mix thoroughly with a fork. If possible, allow to sit at room temperature for two hours to allow flavors to blend.

Serves: 6

2 mangos, peeled, pitted and cut into ¼ cubes¼ cup freshly squeezed lime juice1 jalapeño, seeds, membranes, removed, minced½ each red onion, finely diced½ cup fresh cilantro leaves, lightly packed, coarsely chopped¼ red bell pepper diced

DESSERTS

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Chocolate Mango Rum CakeDESSERTS Serves: 4

1 fresh egg½ cup granulated sugar3 ½ tablespoons oil½ cup full fat milk¼ cup sour cream1/3 cup cocoa powder¾ cup all-purpose flour½ teaspoon baking soda

Combine all wet ingredients together using hand whisk. Add sifted dry ingredients slowly while combining, until smooth and lump free. Pour into greased individual bundt molds ¾ full.

Bake at 340° F until firm and when tested with skewer, comes out clean. While still warm, pour ¼ cup of rum syrup into each cake and allow to cool in mold before unmolding.

Peel and cut fresh mangos into ½ inch cubes and fill inside of Bundt cake and serve with coconut sauce and tamarind syrup or fresh passion fruit and garnish with freshly picked mint.

Rum Syrup½ cup water½ cup granulated sugar4 tablespoons dark rum³

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In a roasting pan, evenly spread the Benny and toast in an oven at a temperature of 300° F, until golden. At this stage, the Benny will separate from the husk.

In a sauce pan over medium heat, add the water and sugar and when the liquid starts to simmer, turn flames on low and continually stir with a wooden spoon.

In addition, with a wet pastry brush , periodically brush the sides of the sauce pan where the sugar sticks. Add the Benny seeds and consistently stir until the mixture is at a thick syrup consistency.

Then pour this liquid into a lightly greased small sheet pan, and allow to cool and become firm . Cut and serve.

Bahamian Benny Cake

1 lb. benny seeds (can substitute with sesame seeds, but the flavour will not be as nutty as the benny)1 lb. granulated sugar2 cups. water

NOTE: A chilled Bahamian Kalik is the perfect compliment to this dish.

Serves: 12

Recipe provided by: Bimini Road34

Beat the eggs with the sugar and salt until foamy.Add the butter and stir in the corn syrup gradually.Fold the pecan halves into the mixture and add the vanilla.

Pour the mixture into prepared pie shells and bake at 350° F for about 40-50 minutes or until the filling is set.

Pecan Pie

6 eggs each3 cups sugar, granulated1 ½ teaspoons salt½ cup butter3 ¾ cups corn syrup, dark2 cups pecan halves2 each vanilla beans2 each 9 inch pie crust

2 Pies

Recipe provided by: Marketplace 35

Sour Cream Coffee Cake

1 cup flour, all-purpose1 ½ teaspoons baking soda1 teaspoon baking powder1 teaspoon vanilla1 cup sour cream½ cup butter¾ cup sugar2 eggs

Topping½ cup sugar½ cup walnuts1 teaspoon cinnamon¼ cup raisins1 tablespoons butter, melted

One 8" Square Cake

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Sour Cream Coffee Cake

Sift flour, baking soda and baking powder together.

Blend vanilla and sour cream together.

Cream butter and sugar, then beat in eggs, one at a time. To this mixture, add flour alternately with sour cream, mixing well after each addition.

Combine all topping ingredients and mix well.

Pour ½ the batter into a well greased 8 inch square pan. Sprinkle the topping evenly over the batter. Cover with remaining batter, then remainder of topping.

Bake in a 350° F oven for 45 minutes.

Cool on rack for 10 minutes before slicing. Dust with confectioners sugar if desired.

Desserts

NOTE: American coffee cakes do not necessarily contain coffee. The term generally refers to either yeast raised or chemically leavened sweet cakes to accompany coffee, and are generally served at breakfast.


JUST FOR KIDS

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JUST FOR KIDSWhole-Wheat Cheese And Tomato Pizza

¾ cup all-purpose flour¼ teaspoon salt¼ teaspoon yeast¼ teaspoon oil4 tablespoons water2 tablespoons pizza sauce¼ cup grated cheddar cheese

Makes 2 x 6 Inch Rounds

Place flour, salt, yeast, oil and water into a mixing bowl and mix until dough comes together.

Turn out onto floured table and knead for 5 minutes until dough becomes stretchy. Leave dough to double in size. Cut dough into 2 pieces and roll into 4” circles using rolling pin. Using the backs of your hands finsh stretching to 6” round or “Toss da Pizza” until the size needed.

Place on baking tray line with parchment and then spread 1 tablespoon of pizza sauce evenly over each one. Sprinkle lightly with the freshly grated cheese and leave for 10 minutes to allow the pizza crust to start rising.

Bake at 350° F for 10 minutes or until golden brown underneath.

Equipment:Mixing bowlBaking trayParchment paperGrater

Recipe provided by: Atlantis Kids Adventures 39

Chicken Noodle “Alphabet” Soup

Soup:1 tablespoon oil¼ each large white onion1 large chicken breast, skin and fat off4 cups water 1 cube chicken bouillon1 cup peeled potatoes 1 cup peeled celery 1 large peeled carrots1 batch homemade noodles

Serves: 4

Equipment:Large potWooden spoonsCutting boardKnifeAlphabet cuttersMixing bowlRolling pinPizza wheel

Serves: 4

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Place oil in large pot on high heat. Add onion cut into ½ inch cubes and sweat down until transparent. Add raw chicken cut into ½ inch cubes and cook until meat has turned white. Add water and chicken bouillon and bring to a boil.

While this is cooking slice potatoes, celery and carrots ¼ inch thick and using small alphabet cutters push out letters using the vegetables. Add these to boiling pot and reduce heat to simmer for 20 minutes.

Make noodles as below recipe or add bought noodles and cook inside broth until tender and serve.

Homemade Noodles1 egg ½ teaspoon salt2 tablespoon water flour

Mix eggs, salt and water together until combined.

Add flour gradually while mixing with a spoon until dough is stiff.

Roll out on a pasta machine or on a floured table and cut (NOTE: Pizza cutter works well for this.) into ¼” to ½” strips.

Separate and let dry at least 2 hours then add to soup.

Just for Kids


Pumpkin Bundt Cake

Equipment:Measurings cup/ spoonsHand whiskMixing bowlsWooden spoonsBaking molds

Pumpkin cake½ cup granulated sugarCup vegetable oil1 egg¼ cup water¼ teaspoon vanilla extract¼ teaspoon salt½ cup all-purpose flour1 pinch cinnamon1 pinch nutmeg½ teaspoon baking soda½ teaspoon baking powder½ cup pumpkin puree

Serves:

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Mix sugar, oil, egg, pumpkin puree and vanilla together with a whisk. Add sieved flour, cinnamon, baking soda, salt, baking powder, and nutmeg.

Grease baking molds well and fill ¾ full. Bake at 330° F in oven for 20-25 minutes or until golden brown. When cooked and cooled, drizzle with frosting below and serve.

Cream Cheese Frosting¼ cup butter½ cup powdered sugar¼ cup cream cheese½ each orange zest and juice1 teaspoon ginger

Mix cream, butter and sugar together.

Add cream cheese, ginger, orange juice and zest and mix until all combined.

Just For Kids


Cup Cake Central

Meringue Buttercream2 each egg whites1/2 cup granulated sugar¾ cup soft butter¼ teaspoon vanilla extract

Place egg whites in a mixer with a whisk attachment.

Start on medium speed for 2 minutes and then increase to maximum until egg whites are stiff.

Reduce speed to slow and add sugar 1 tablespoon at a time until all incorporated and meringue has a sheen to it.

Increase the speed to medium adding a small amount of soft butter at a time allowing each piece to be combined first.

Once all combined add Vanilla and mix in and then increase speed to high.

Equipment:Measuring cupsMeasuring spoonsMixer with whiskPiping bagsStar tips

Makes 2-3 Cupcakes, each

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Cup Cake Central

SPONGE CAKES- Makes 2-3 Cupcakes½ cup milk¼ cup shortening½ teaspoon vanilla extract½ cup granulated sugar½ cup all purpose flour1 ½ teaspoon baking powder

Place all ingredients except eggs into mixer with whisk attachment and mix until combined. Add eggs and mix on slow speed until combined and then turn on maximum speed for 5 minutes.

Pour into cup cake molds ¾ full and bake at 350° F until golden brown.

Mix until mixture becomes smooth and light and fluffy and white in color. Use immediately.

Color the buttercream as desired or if available, spray cupcakes afterwards.

Just For Kids

NOTE: For Chocolate Sponge, remove 2 tablespoons of flour and replace with 2 tablespoons cocoa powder and 2 tablespoons of milk.


¼ cup granulated sugar¼ cup vegetable oil1 egg¼ teaspoon vanilla extract5 tablespoons all-purpose flour2 pinches cinnamon¼ teaspoon baking soda¼ cup grated carrots¼ cup flaked coconut1 tablespoon crushed pineapple

Mix sugar, oil, egg and vanilla together with a whisk. Add sieved flour, cinnamon, baking soda, salt, carrots, coconut and pineapple.

Grease baking molds well and fill ¾ full. Bake at 340° F in oven for 20-25 minutes or until golden brown. When cooked and cooled drizzle with frosting and serve.

For Frosting: Cream butter and sugar together. Add cream cheese, orange juice and zest and mix until all combined.

Cream Cheese Frosting¼ cup butter½ cup powdered sugar¼ cup cream cheese1 orange, zest and Juice

“Better Than Your Mom’s” Carrot Cake

Makes 4 Cupcakes

Recipe provided by: Atlantis Kids Adventures46

Cream Cheese Frosting¼ cup butter½ cup powdered sugar¼ cup cream cheese1 orange, zest and Juice

“Better Than Your Mom’s” Carrot Cake

Equipment:Measuring cup and spoonsSmall bowlsMicrovable bowl or cupBar or hand blenderHand whiskTenderizer

Place snaps or crackers into a re-sealable plastic bag and crush into fine crumbs with tenderizer or a heavy pan. Mix with melted butter.

Place sugar, pumpkin, and nutmeg in blender, and pulse untilsmoothed. Melt chocolate chips in a microwavable container and microwave about 1 minute, stir after 30 seconds.

Add melted chocolate to pumpkin mixture, pulse until combined, and then transfer to large bowl.

Whisk heavy cream until firm. (consistency of whip cream). Lightly mix heavy cream and pumpkin mix together until combined. In glass of choice, place about 1 tablespoon of cookie crumb mix at bottom, then add pumpkin mix and top with whip cream.

Pumpkin Pie Parfait

7 ginger snaps, or graham crackers, crushed2 tablespoons butter, melted1 cup confectioners sugar ¼ cup pumpkin puree1 cup cold heavy cream¼ cup White chocolate chipsPinch of nutmegWhip cream

Serves: 3


Thank you for being a part of our Atlantis Family. We look forward to seeing you again soon!

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RECIPES - Discover Atlantis Resorts and Residences in ... · PDF fileAtlantis, Paradise Island...

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