From delicious sweets like Peanut Butter Cannonballs, Jack Sparrow Tricorn Cookies and an Apple ‘Pie-rate’ Ship to scrumptious savouries like Captain’s Seafood Crab Dip and

Captain Jerod’s Death Roast, your crew will be full to the brim!

Bake Like a Pirate

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Contents

Pirate Punch – 3

Captain’s Seafood Crab Dip – 4

Captain Jerod’s Death Roast – 5

Jack Sparrow’s Tricorn Cookies – 6

Island Treasures – 7

Peanut Butter Cannonballs – 8

Buttered Rum Cupcakes – 9

Rum Balls – 11

Apple ‘Pie-rate’ Ship – 12

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Pirate Punch (non alcoholic)

Ingredients1 litre cranberry juice1 litre lemonade1 litre orange juice1 litre pineapple juice1 litre ginger ale2 oranges2 limes 2 lemons

Directions Chill all of the juices and ginger ale. Combine them in a large punch bowl when ready to serve.

Slice the oranges, limes and lemons and float on top for a citrus garnish.

Prep Time: 5 minReady In: 5 min

Servings: 30 cups

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A delicious non alcoholic punch that lets you walk the plank without falling!

Captain’s Seafood Crab Dip

Serve with stone-ground wheat crackers to yer whole crew!

Ingredients295ml mayonnaise135g fresh crabmeat115g shredded Cheddar cheese60ml French salad dressing½ lemon, juiced10ml prepared horseradish

DirectionsMix mayonnaise, crabmeat, Cheddar cheese, French salad dressing, lemon juice, and horse-radish together in a bowl; refrigerate until the flavours blend, at least 4 hours.

Nutritional Information Amount Per Serving Calories: 277 Total Fat: 28.4gCholesterol: 25mg

Prep Time: 10 min Ready In: 4 hrs 10 min

Servings: 10

4Plundered from allrecipes.com

Captain Jerod’s Death Roast

“A roast so delicious, that you will question ever making anything different ever again.”

Captain Jerod Persson

Ingredients1 (8 ounce) can pineapple tidbits with juice905g boneless pork loin roast120ml spiced rum (such as Captain Morgan’s®)1 large orange, sliced4 canned pineapple rings4 maraschino cherries5g brown sugar, or to taste

DirectionsSpread the pineapple tidbits and juice evenly over the bottom of a slow cooker. Stab the pork roast as many times as you like with a fork to puncture so the flavours will penetrate the meat, then place into the slow cooker. Pour the rum over top, and arrange the orange slices around the pork roast. Place the pineapple rings on top of the roast, and place a maraschino cherry into the centre of each ring. Sprinkle with brown sugar. Set the slow cooker on Low, and cook until the pork is fork tender, 6 to 8 hours. If desired, turn the pork over after 2 hours, then again at the 5 hour mark.

Prep Time: 10 min Cook Time: 6 hrs

Ready In: 6 hrs 10 minServings: 8

Nutritional Information Amount Per Serving Calories: 315 Total Fat: 14.3g Cholesterol: 71mg

5Plundered from allrecipes.com

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Ingredients1 cup butter, room temperature1 cup brown sugar1 egg2 ⅔ cup flour2 ½ tbsp cocoa powder24 miniature peanut butter cups

Directions Cream the butter and brown sugar together. Mix in the egg. In a separate bowl, mix the flour and cocoa powder together. Add the dry ingredients to the wet and combine. Scrape the cookie dough onto a piece of plastic wrap. Fold over the plastic wrap and refrigerate the dough for 30 minutes.

Preheat the oven to 375°F. Take the dough, place it between two pieces of plastic wrap, and roll it out to ⅛-inch thick. Cut out 2 ⅝-inch

and 2 ¼-inch circles. Gather the scraps, roll them out to ⅛-inch, and continue cutting out circles until there are 24 2 ⅝-inch circles and 24 2 ¼-inch circles. Take a 2 ⅝-inch circle and place an unwrapped peanut butter cup on it (with the larger side down). Place a 2 ¼-inch circle of dough on top of the candy. Seal the smaller piece of dough to the larger one. Fold in three sides of the larger circle and pinch the three corners.

Place on a baking sheet. Repeat with the other dough circles. Chill the baking sheet in the fridge for 10 minutes. Once chilled, take the sheet out and use a knife to make a light “X” in the centre of each side of the hat cookies. Bake for 10-12 minutes. Let cool on baking tray. They taste best when slightly warm and the chocolate is still a bit melted. Once cooled, they can be warmed up again for a couple of seconds in the microwave before serving, if desired.

Prep Time: 45 minCook Time: 10-12 min

Ready In: 1 hrServings: 24 cookies

Jack Sparrow’s Tricorn Cookies

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Ingredients 1 ⅔ cups all-purpose flour¾ teaspoon baking powder½ teaspoon baking soda½ teaspoon salt⅞ cup butter, softened¾ cup packed brown sugar⅓ cup white sugar1 egg1 ½ teaspoons vanilla extract1 cup milk chocolate chips1 cup flaked coconut1 cup chopped pecans

Directions Preheat the oven to 190oC. Sift together the flour, baking powder, baking soda and salt; set aside.

In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the egg then stir in the vanilla. Gradually mix in the dry ingredients. Mix in the chocolate chips, coconut and pecans. Roll dough into 1 inch balls and place the cookies 2 inches apart onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Prep Time: 15 minCook Time: 7 min

Ready In: 30 minServings: 24 cookies

Island Treasures

7Plundered from allrecipes.com

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Ingredients

½ cup Powdered Sugar 1 cup Peanut Butter 1 cup Rice Crispy cereal ¼ cup Coconut

Directions Mix peanut butter with powdered sugar and cereal, roll into balls with your palms and then roll the balls in the coconut. Eat 1 or 2 of them to test. Place the rest in the refrigerator for 45 minutes or longer.

Prep Time: 5 minRefrigeration Time: 45 min

Ready In: 50 min

Peanut Butter Cannonballs

8Plundered from recipehut.homestead.com

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Buttered Rum Cupcakes

Makes: 18 cupcakes

Plundered from adventurescooking.blogspot.com.au

Ingredients

Butter-Rum Sauce1 Cup Brown Sugar ⅓ Cup Heavy Cream 3 Tablespoons Butter3 Tablespoons Spiced Rum2 Tablespoons Lyles Golden Syrup ½ Teaspoon Vanilla Extract

Rum Ball Cupcakes3x16 Ounce Cans Ready Made Buttermilk Biscuits, the non-flaky ones½ Cup Spiced Rum½ Cup Butter-Rum Sauce

1 Teaspoon Cinnamon½ Teaspoon NutmegToothpicks (optional)Brown Paper (optional)White Paper (optional)

Butter-Rum Ocean Frosting1 and ½ Cups Powdered Sugar¾ Cup (1 and ½ sticks) Butter, softened¼ Cup Butter-Rum Sauce20 Drops Blue Food Colouring 2 Drops Black Food Colouring

Begin by making the Butter-Rum sauce. Heat the butter, cream, brown sugar, and golden syrup in a saucepan over medium high heat, stirring frequently, until the butter is melted and the ingredients are combined. Bring the sauce to a boil, then lower the heat so that the mixture retains a slow but constant boil. Allow the mixture to simmer for 10 minutes, stirring every minute. The mixture should be thicker at the end. Remove the pan from the heat and whisk in the rum and the vanilla extract until completely blended, but be careful as the mixture will likely spatter a bit. Set the sauce aside to cool to room temperature.

To make the cupcakes, preheat the oven to 35 degrees Fahrenheit. Mix ½ cup of the Butter-Rum sauce with the cinnamon, nutmeg, and rum in a large bowl until well blended. Set aside. Cut the biscuits into eighths and place them in the rum marinade, gently tossing them in the mixture with your hands to ensure that they are evenly coated. Allow them to soak in the mixture for 5 minutes, tossing with your hands every minute or so to prevent them from getting too stuck to one another. Line a muffin pan with cupcake liners. Fill each of the cupcake liners about ¾ full with the rum balls. Spoon any sauce left at the bottom of the bowl over each of the cupcakes before placing the

pan in the oven to bake for 30 minutes, or until the cupcakes are golden brown.While the cupcakes are baking make the frosting. Mix together the butter, Butter-Rum sauce, and powdered sugar with an electric mixer until a smooth frosting forms. Remove ⅓ of the frosting and set it aside. Add the black food colouring, and the 15 drops of blue food colouring to the larger amount of frosting and mix until combined. Add the remaining ⅓ frosting back in and stir until partially blended, so that there are still a few lighter streaks in the frosting. Add 5 more drops of blue food colouring, placing each drop over a different area of the frosting, and stir with a large spoon or spatula a few times until there are bright blue streaks throughout. Set aside.

Remove the cupcakes from the pan and allow the cupcakes to cool to room temperature before frosting. Drizzle ½ teaspoon of the remaining Butter-Rum sauce over each one. Then, using a spatula, smear the frosting on top of the cupcake to create an ocean wave.Cut out sail and boat shapes from the brown and white paper and attach them to the cupcakes using a toothpick. Now you have a handy little sea-faring cupcake! But make sure to remove the boat from the cupcake before eating, we don’t want any losses at sea. Enjoy!

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10Plundered from adventurescooking.blogspot.com.au

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Rum Balls

Be careful – too many swashbuckling rum balls and you’ll be sloshed!

Makes: 4 dozen

Plundered from diamondsfordessert.com

Ingredients

2 (12 ounce) packages vanilla wafers, crushed3 cups chopped nuts (walnuts & pecans work well and almonds are great too)1 ½ cups confectioners’ sugar½ cup cocoa1 cup light rum¼ cup and 2 tablespoons light corn syrup¼ cup confectioners’ sugar

Directions

In a large bowl, combine vanilla wafer crumbs, chopped nuts, ¾ cup confectioners’ sugar, and cocoa. Mix in rum and corn syrup. Shape dough into 1 inch balls; roll in confectioners’ sugar or cocoa.

Store rum balls in an airtight container for 2 to 3 days to develop flavour. Roll them again in confectioners’ sugar, cocoa, or crushed nuts before serving.

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Apple ‘Pie-rate’ Ship

Ingredients2 ½ cups flour½ tsp salt½ cup shortening½ cup ice waternonstick spray 4 apples6 tbsp sugar¾ tbsp flour½ tsp cinnamon¼ tsp salta pinch of nutmeg

1 egg pie weights, dried beans, or dried ricecoffee filters or parchment paper2 aluminum mini loaf pans (5 x 2.5 inches)2 pairs of disposable chopsticks3 bamboo skewersfoil tapeblack and red markerglue gun

Makes: 2 pie ships Servings: 8

12Plundered from diamondsfordessert.com

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Preparing the Pans For the two mini loaf pans, grab the centre of one of the smaller sides and pull it out so it makes a point. So now instead of rectangles, the pans have 3 of the original sides and a little pointy side. Take a large piece of foil and wrap it around one of the pans, using it to extend the short pointy side to make a longer point. Fold the excess foil over the other pan edges. Spray both pans with nonstick spray.

Preheat the oven to 425°F. Take one disc of dough and place it between two large pieces of plastic wrap. Roll it out to a 12x10 inch rec-tangle. Peel off a piece of plastic wrap and cut the dough rectangle into two pieces, one that’s 9x10 inches and another that’s 3x10 inches (refrigerate the 3x10 inch piece).

Shaping the Crusts

Bottom Crust Take the 9x10 inch rectangle and place it into the prepared mini loaf pan and stretch it to fit the mold. Trim the overhanging dough with kitchen shears. (If desired, in the centre of the longer edges, a little notch of dough can be cut off for aesthetic purposes, to make the ship more “ship-like” in appearance). Repeat all of this with the other disc of dough and mini loaf pan. Take a fork and poke holes all over the doughs to prevent bumps forming in the crust when baking. Spray two coffee filters with nonstick spray and place them on the dough

in the pans (or two pieces of parchment paper can be used instead); this keeps the pie weights from touching the dough and will make it easier to take them out. Fill the pans with the pie weights or dried beans or dried rice. Place the two filled pans on a baking sheet and then place the sheet in the oven for 15 minutes. When done, take the sheet out of the oven and let the crusts cool.

Top CrustOnce cool, take the apple filling and spoon it into the two crusts, filling to about ¼ inch from the top of the crust. Take the 3x10 inch pieces of pie dough out from the fridge and place them onto the crusts. Seal the dough by pinching around the top ¼ inch of the crust. Trim the excess overhanging dough. Then take a fork and press it around the crust edge to make sure that it’s firmly sealed. Take a knife and cut slits in the dough for vent holes. Mix the egg with 1 teaspoon of water to create an egg wash and brush the tops of the pies. Then place them in the oven on the baking sheet for 10 minutes. After 10 minutes, lower the oven temperature to 350°F and continue baking for 35 minutes. If the pointy part of the “ship” or the edges start to brown too much, rip off small pieces of foil and cover them. Once done, take the pies out of the oven to let them cool. When completely cool, carefully remove the pies from the aluminum pans.

Preheat the oven to 425°F. Cover a baking sheet with parchment paper and place the pies on the sheet. Take the rest of the egg wash and brush the pie sides with it. Cover the top of the pies and the pointy part of the “ships” with foil. Bake the pies for 15 minutes. Check and see if the sides are dry and golden brown. If so, take the pies out of the oven and let cool. If not, continue baking them until the sides are dry and golden brown. Then remove from the oven and let cool.

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Adding the Sails Take a bamboo skewer and poke two holes in the pie: one hole ⅓ from the one end of the pie and the other hole from the other end of the pie. Enlarge the holes with the skewer so they’re big enough to fit the chopsticks.

To make the masts, split the chopstick pairs. Carefully break two chopsticks so that they are 7 inches long and the other two so that they are 6 inches long, and cut off any loose splinters. Carefully cut the skewers so you have eight 3 inch pieces. Hot glue one bamboo skewer piece 1 inch from the top of the chopstick and glue the other piece 3 inches from the top of the chopstick, both skewer pieces should be perpendicular to the chopstick.

For the sails, cut out 3x3 inch squares from the piece of white paper. Fold a little bit at the top and the bottom of each square. Cut out a little notch in the centre of the parts that were just folded. Now take the four sails and attach them to the bamboo skewers by wrapping the top and bottom folded parts around the skewers and taping them down, with the chopstick fit-ting into the notches that were cut.

For the flags, cut out four ¾x½ inch rectangles from the piece of white paper. Fold a little tab on one of the shorter sides of each rectangle (this will make it easier to tape the flags on the chopstick later). On two of them, draw skull and crossbones and colour them black. Colour the other two red and cut out a triangle from one of the shorter sides. Tape the flags to the tops of the chopsticks by taping the folded tabs to chopstick. Now stick the finished masts into the pies.

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14Plundered from diamondsfordessert.com