Lemon Flan

Ingredients:

1 cup sugar

6 eggs

750 gr condensed milk

250 gr milk

1 teaspoon vanilla

Lemon rind 2 lemons

Preparation:

Caramelize the sugar in a flan mold.

Let cool.

Stir the rest of the ingredients.
Spill the mixture in the mold with the caramel.

Cover with aluminium paper.

Cook it in bath Maria in low fire for 35 minutes.

Nuts Leaves

Ingredients:

180 gr butter
4 teaspoons vanilla
50 gr sugar glass
350 gr flour
250 gr chopped nuts

Preparation:

Beat the butter until smoothing it.
Add little by little 1/4 of cold water and vanilla.
Incorporate the sugar, the flour and the nuts until forming a manageable mass.
Let cool for 1 hour.

Stretch the pastry on a greased surface.
Cut it with cake cutters.

Place them in a greased tray.
Bake at 160ºC for 10 minutes.

Let cool.
Dust it with sugar glass.

Ice cream with Fruits to the Licor

Ingredients:

2 tablespoons butter
1/2 kg raspberries, moors and strawberries (or the fruit that is preferred)
2 tablespoon sugar
1 tablespoon orange licor, brandy or rum
800 gr vanilla ice cream

Preparation:

Warm up the butter in an frying pan.
Stir contantemente for 5 minutes.
Add to the fruits and the sugar.
Cook for 1 or 2 more minutes.

Retire of the fire.
Put the licor on the fruits.

Serve the ice cream in you cotoot.
Cover it with the fruits still warm.

Raspberry Foam

Ingredients:

2 cups boiling water
85 g raspberry gelatin
2 cups vanilla ice cream
250 grheavy cream, plus other little to decorate.

Preparation:

Place the boiling water in a bowl.
Add the gelatin until dissolving.
Let cool at room temperature.
Add the ice cream.

Stir the heavy cream until obtaining whipped cream.
Incorporate it to the previous mixture.

Place it on a mold and let cool for 40 minutes.

Kugelhoff

Ingredients:

4 cups flour
1 tbsp instantaneous yeast
1/3 cup warm milk
2/3 cup sugar
1 tsp salt
4 eggs
2 tbsp licor
Lemon rind
3 oz butter at room temperature

Stuffed:
3 apples
2/3 cup orange jelly
2/3 cup chopped nuts
1 tbsp cinnamon
1 tsp ginger
2/3 cup cake pieces

Varnish:
1 egg
2 oz butter

Preparation:

Stuffed:
Combine the ingredients and set aside.

Place in a table the flour, the yeast, the salt and the sugar and mix.
Form a volcano.
Place it in the center the milk, the lemon rind and the eggs.
Be gathering the flour and knead.
Incorporate butter.
Form a smooth mass kneading about five minutes.
Let duplicate the size at least for two hours.

Stretch the mass in rectangular form.
Varnish it with the egg and butter.
Place the filling all by the mass and coil it.

Cut it in pieces and accommodate it superposed in a greased chimeny mold.
Let grow for two hours covered.

Bake at 175ºC (350ªF)

Let cool.
Dust it with sugar.

Cinnamon and Figs Rolls

Ingredients:

2 tbsp dry yeast
1/2 cup warm water
1 cup warm bitter milk
3-4 cups flour
115 g butter
2 eggs

Stuffed:
5 sweetened figs
1/2 cup brown sugar
1 tbsp cinnamon
2 apples
2 tbsp flour

Sauce:
250 ml of heavy cream
1/2 sugar cup
5 drops of caramel essence

Preparation:

Sauce:
Mix the heavy cream with the sugar and the essence until dissolving the sugar.

Pastry:
Place the flour with the yeast in the beater.
Add all the dry ingredients and the egg.
Add the water.
Mix at low speed for 2 minutes.
Increase the speed and stir for 3 more minutes until sharpening the mass.

Place it in a greased tray.
Let ferment for 45 minutes until duplicating its size.

Rolls:
Stretch the pastry in rectangular form.
Place a cinnamon layer, one of brown sugar, one of apple and one of pricked figs.
Coil and cut small rolls of about 5 cm.

Place it in a tray and cover with the sauce.
Varnish with egg.
Let duplicate its size for 25 minutes.

Bake at 210º (425ªF) until gilding.

Peanut Butter Balls

Ingredients:

1 cup peanut butter
1 cup honey
2 cups powdered milk
1 1/2 cups crushed cornflakes
1 1/2 cups finely chopped walnuts or pecans
1 cup powdered sugar

Preparation:

Mix peanut butter, honey and mmilk together in a large bowl to for a very thick mixture.
Roll mixture in small balls about the size of a walnut.
Roll the balls in either the crushed cornklakes, finely chopped nuts or powdered sugar.
Place on waxed paper.
Refrigerate for 20 minutes.

Apple Tart

Ingredients:

3/4 bar melted margarine
2 cups cookie crush

Stuffed:
2 rinded apples
250 ml condensed milk
2 eggs
1/2 bar melted margarine
3 apples (in gores)
2 tbspsugar
1 tsp cinnamon

Preparation:

Pastry:
Mix the ingredients and extend them in a pyrex.

Stuffed:
Beat the eggs with a globe beater.
Add the margarine, the condensed milk and the apple rind.

Spill on the pastry.
Cover the previous mixture with gores with apple.
Bathe it with the sugar and the cinnamon.

Bake at 175ºC (350ºF) for 45 minutes.

Orange Dessert

Ingredients:

250 ml condensed milk
4 tablespoons unflavor gelatin
5 cups orange juice
1/2 cup water

Preparation:

Soak in water the unflavor gelatin.
Melt it in bath Maria and let cool.

Mix the orange juice with the condensed milk and the gelatin.
Spill the mixture in a mold.
Let cool until it materializes.

Bananna Mousse

Ingredients:

3 mature banannas
1 tbsp lemon juice
1 tsp vanilla
1 tspf cinnamon
1/4 cup coconut rind
2 tbsp sugar
Whipped cream

Preparation:

Beat the banannas with the lemon juice, the cinnamon, vanilla and the sugar until forming a mixture.
Incorporate the coconut in surrounding form.
Add the whipped cream.

Distribute it in glasses.

Royal Flan

Ingredients:

5 eggs
250 ml condensed milk
500 ml evaporated milk
1 tsp vanilla
1/2 tsp "nuez moscada"
1 tsp cinnamon

Syrup:
3/4 cup sugar
2 tbsp water
1 tsp butter

Preparation:

For the Syrup:
Melt the sugar until their color is gilded.
Add the other ingredients.
Cook for 2 minutes and reserve.

For the Flan:
Mix all the ingredients for 2 minutes.
Spill it in a mold.

Bake at 250ºC for 45 minutes in bath Maria.
Let cool.

Bathe with the reserved syrup and serve.

Bolo de Mel (Honey Sponge Cake)

Ingredients:

100 g sugar
6 egg yolks
2 eggs
50 g flour
1 cup syrup

Preparation:

Beat the whole eggs with the sugar until they are whitened and frothy.
Add the yolks and continue beating.
Incorporate the flour little by little.

Spill the mixture in a greased mold.
Bake at 225ºC for 30 minutes.

Let cool and bathe it with the syrup.
Dust with glass sugar or honey if it is desired.

Churros

Ingredients:
(24 units)

650 ml water
7 g salt
20 g bovine fat
500 g flour
1 egg
Sugar
Oil

Preparation:

Mix in a pot the water, the salt and the bovine fat until boiling.
Retire of the fire and immediately incorporate the flour.
Turn around until forming a pastry.
Incorporate the egg.

Place the hot mixture in a "churrera" or baking sleeve.
Greased a plate and bake.Form "churros" of about 12 cm.

Introduce the "churros" in the hot oil until gilding.
Retire and slip them well.

Dust it with the sugar.

Three Milks

Ingredients:

1 cup flour
8 eggs
2/3 cup sugar
1 tbsp vanilla
250 ml heavy cream
250 ml condensed milk
250 ml evaporated milk
2 cups whipped cream

Preparation:

Stir the eggs whites at verge of snow.
Add 1/3 cup of sugar in rain form.

Aside, stir the yolks with the vanilla and the rest of the sugar until changing of color.
Incorporate it at low speed.
Separate from the beater and incorporate the flour in surrounding form.
Spill the mixture in a greased pyrex.

Bake at 175ºC (350ªF) until when introducing a small stick leaves clean.
Let cool.

Mix the heavy cream, the condensed milk and the evaporated milk.
Bathe the cake with the mixture.

Decorate with whipped cream
Let cool for 2 hours.

Four Seasons Mousse

Ingredients:

8 oz bitter chocolate melted in bath Maria
2 tbsp cocoa
2 margarine bars at room temperature
1 1/2 cups sugar
1 tsp vanilla
4 tbsp crushed cookies
6 eggs
1/4 tsp cream of tartar
1 1/2 whipped cream

Preparation:

Beat the margarine and 1 cup of sugar until changing of color.
Add the yolks.
Incorporate the melted chocolate, cocoa and vanilla.

Separate 5 tbsp from the previous mixture and combine it with the crushed cookies.
Place this mixture of a mold with removibles sides of 23 cm.

Bake at 175ºC (350ºF) by 5 minutes.
Let cool.

Beat the eggs albumens with the cremor at the verge of snow.
Add the 1/2 cup of remaining sugar in rain form.

Mix the eggs albumens in surrounding form with the chocolate mixture.
Spill the mixture in the mold.
Cover with plastic.
Cool by all the night.

Decorate superficially with the whipped cream.

Lemon Cakes

Ingredients:

6 eggs whites
3 egg yolks
1 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
5 tablespoons sugar

Stuffed of Lemon:
2 cups heavy cream
1/2 teaspoons vanilla
1 tablespoon lemon gelatin dissolved
1 teaspoon lemon rind

Preparation:

Preheat the furnace at 175ºC (350ºF)

Beat the albumens at verge of snow.
Beat the yolks in another container.
Add half of the albumens.
Beat adding the flour little by little.
Add vanilla and the sugar.

Mix with surrounding form the rest of the albumens.
Spill the mixture in a greased mold.
Bake for 12 minutes until gilding.

Let cool.
Cut with small pastry cutters.

Beat, by aside, the heavy cream until forming chantillí cream.
Add vanilla and gelatin.
Mix strongly.

Take the cakes and decorate them with the luster being used in a decoration sleeve.

Baked apples

Ingredients:

1/2 cup apple juice
1 tablespoon chopped almonds
1/8 teaspoon cinnamon
4 apples

Preparation:

Preheat the furnace at 175ºC (350ºF).

Spill apples in a baking container.
Sprinkle them with the apple juice, the cinnamon and the almonds.
Cover with aluminum paper.

Bake for 35 minutes.