Science makes us hungry, and we are fortunate to have cooks on RV Atlantis who prepare healthful, delicious meals. We especially love desserts baked by steward Carl Wood and cook Al Dalomba. We hope you enjoy baking these favorites from our expedition to the Galapagos Rift.

Atlantis Tropical Mango Strawberry Apple Crisp
By Chef Alberto P. Da Lomba, R/V Atlantis

1 1/2 c. flour
1 1/2 c. brown sugar
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. vanilla extract
1/2 c. butter in sm. chunks

Mix the first 4 ingredients with a mixer or food processor. Add the butter.
Blend with a fork till crumbly and sprinkle over fruit mixture.

8 c. sliced, pared apples (If apple filling is used, don’t use pineapple juice/cornstarch mixture. This will save production time=about 4 cans)

2 tsp vanilla extract
1 1/2 c. sugar
1/2 c. lemon juice
1 tsp. cinnamon
1/4 c. cornstarch
1c. diced pineapples (save 1 c. juice if using fresh apples)
1 c. sliced strawberries
3 mangoes peeled and diced
1/2 c. raisins
Dash of salt

In large bowl, add apples, strawberries, pineapples, mangoes, raisins, sugar, lemon juice, cinnamon, salt, nutmeg. Mix 1/4 c. cornstarch with pineapple juice and add to fruit mixture, blending well. Evenly spread apples and liquid over the bottom of a greased, shallow 4-quart casserole.  Sprinkle streusel topping over fruit mixture.  Bake at 350 F for 30-40 minutes, or until crumbs are golden brown and there are signs of the mixture starting to boil at the edges.

Carl's Spiced Biscotti
2 1/4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground white pepper
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 cup sugar
2 large eggs plus 2 yolks
1/2 tsp vanilla extract

Adjust oven rack to middle position and heat oven to 350 F. Whisk flour, baking powder, baking soda, salt, and spices together in medium bowl. Set aside.
Whisk sugar and eggs in a large bowl to a light lemon color. Stir in vanilla. Sprinkle dry ingredients over egg mixture, then fold in until dough is just combined.

Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough into a rough 13 x 2 inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes.

Cool the loaves for 10 minutes, lower oven temperature to 325 degrees. Cut each loaf diagonally into 3/8 inch slices with a serrated knife. Lay the slices flat, about 1/2 inch part, on the cookie sheet and return them to the oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes.

Transfer biscotti to wire rack and cool completely. Biscotti can be stored in an airtight container for at least a month.