Egg Fruit Coconut Bread
Preheat oven to 350°F. In a small bowl, combine flour, salt, baking soda and spices. In a large bowl, blend butter and sugar, then blend in eggs. Slowly stir in milk, then vanilla and canistel. Stir in flour mixture, and mix in coconut. Spoon into a greased 8½ X 4½ x 2½ in loaf pan, making sure to leave ¾ inch at the top to allow the bread to rise. Bake 40 minutes or until a toothpick comes out clean.
Cream of Canistel Soup (serves 6)
Melt butter in a sauce pan. Add onion and sauté until translucent. Add garlic and cook one minute more. Add canistel, milk, stock, soup mix, pepper and salt. Cook for 15 minutes, stirring constantly. Garnish with whipped cream sprinkled with chives.
Canistel Pie (serves 6)
Preheat oven to 425°F. Mix sugar, salt and cloves in small dish. Beat eggs in large bowl. Stir in canistel and sugar/clove mixture. Gradually stir in milk and vanilla. Pour into pie shell. Bake 15 minutes in a preheated 425°F oven; turn temperature down to 350°F and bake about 30 minutes more or until firm. Serve with whipped cream.
Canistel Vegetable Rice (serves 6)
In a medium saucepan, heat oil. Sauté carrots and onions until tender. Add peppers and garlic and sauté one minute more. Stir in chickpeas. Add rice, sauté briefly, then stir in canistel, salt, rice, meat (optional) and water. Cook 20 minutes or until rice is tender, adding more water if necessary. Correct seasonings, turn into a serving dish and garnish.