Cheese Flan

Ingredients:

300 g cream cheese
500 g condensed milk
4 eggs
2 tbsp vanilla
1 cup heavy cream
1 cup sugar

Preparation:

Beat all the ingredients for 10 minutes.

Make a caramel with the sugar.
Place the caramel at the bottom of a pyrex previously greased.
Add the mixture.

Bake in bath Maria for 1 hour at 170ºC (350ºF).

Tea and Orange Puddin

Ingredients:

5 eggs
2 bags black tea
2 "clavos de olor"
1 cinnamon stick
2 oranges (its juice)
1 cup cold heavy cream
3/4 cup boiling water
3/4 cup sugar
1/4 cup water
1/2 teaspoon salt

Preparation:

Stir the yolks with the sugar until obtaining a pale color.

Prepare the tea in the boiling water with the cinnamon and the "clavos de olor".
Let rest 2 minutes and retire the "clavos de olo", the cinnamon and the tea.

Soak the unflavored gelatin in 1/4 cup water for 5 minutes.
Dissolve in the tea.
Mix with the yolks and the orange juice.

Stir the heavy cream forming whipped cream.
Mix with the yolks.
Cover and refrigerated for 45 minutes.

Stir the egg whites with the salt on the verge of snow.
Add the egg whites to the previous mixture with envolving movements.

Spill the mixture in glasses.
To cover and refrigerated for4 hours.

Cookie Pie

Ingredients:

1/2 cup melted butter
500 g cream cheese
1/4 cup sugar
22 chocolate cookies
8 sandwich cookies divided in pieces.
Chocolate syrup

Preparation:

Mix in a mold ground chocolate cookies with melted butter, until forms a pastry.

Beat the cheese cream with the sugar and enough chocolate syrup until forming a thick mixture.
Spill on the previous pastry.

Let cool for 45 minutes.
Use the cookies pieces to decorate.

Pop Corn Lollipop

Ingredients:

10 to 12 cups butter pop corn
2 cups choopped pretzels
14 oz milk caramels
2 tbsp water
72 pretzel sticks
1 cup semisweet sparks of chocolote

Preparation:

Place wax paper in three baking trays.

Sprinkle with antiadherent spray a bowl.
Add pop corn and chopped pretzels.

Aside, melt caramels with the water in a bowl in bath Maria.
Spill on the pop corn and the pretzels.
Mix and let rest for 5 minutes.

Form small balls with lubricated hands.
Introduce a pretzel stick to each small ball and press hard.

Put them on the trays and let them rest for 15 minutes.
Melt the chocolate in bath Maria.
Let rest for 2 minutes.

Decorate them with the chocolate.
Let rest for 2 hours.

Peaches Mousse

Ingredients:

6 peaches
60 g sugar
2 1/2 cup heavy cream
1/4 teaspoon of almonds essence

Preparation:

Cut the peaches in pieces.
Stir them with the sugar.

Stir the heavy cream forming whipped cream.
Add with envolving movements the peaches mix.

Spill in individual glasses and decorate with extra peaches.
Refrigerated for 35 minutes.

Gratinaded Fruits

Ingredientes:

1 small pineapple

1 manga

1/2 melon

1/4 papaya

100 g strawberries

1 egg white

1/4 cup rum

3 tbsp butter

2 tbsp sugar
4 tbsp glass sugar

2 tbspo vainilla

2 tbsp coconut

Preparation:

Cut the pineapple by half.

Retire the pulp and cut it in pieces.

Reserve the rind and the pulp.

Gild all the fruits, previously bare and pricked in pieces with butter.

Add the rum and retire immediately of the fire.

Fill up the pinneapple with the fruits.

Stir the egg white with the sugar and vanilla at the verge of snow.

Cover the fruits with merengue.

Sprinkle them with the coconut.

Envolve it with aluminum paper.

Bake at 175ºC (350ºF) for 10 to 15 minutes.

Pumpkin Pudding

Ingredients:

2 tbsp orange juice

2 tbsp whisky

1 tsp vainilla

1/4 cup raisins

1 egg white

1 egg

1 tin pumpkin (ayote (15 oz))

2/3 cup evaporated milk

1/4 tsp cinnamon

1/4 tsp "clavo de olor"

1/4 tsp "nuez moscada"

1/3 cup oats

2 tbsp brown sugar

2 tsp melted butter

Preparation:

Warm up the whisky with the orange juice and vanilla, without leaving boils.

Add the raisins and reserve.

Stir the egg white with the egg, the ayote, the evaporated milk, the brown sugar and the spices.

Add the raisins mixture.

Place the mixture in greased soufflé molds.

Mix, apart, oats with the 2 tbsp brown sugar.

Add mantequilla melted.

Spill on pudines.

Bake at 190ºC (375ºF) for 30 minutes.

Retire of the oven and let cool for one hour before serving.

Bannana and Chocolate Cake

Ingredients:

2 cups flour

3/4 cup sugar

1/2 cup cocoa

1/2 cup yogurt

1/2 cup nuts

4 bannanas

2 tsp baking soda

2 tspvanilla

2 egg whites

Preparation:

Preheat the oven at 175ºC (350ºF).

Mix the flour, the sugar, the cocoa and sodium bicarbonate.
Add the bannanas, yogurt, egg whites and vanilla.

Incorporate the nuts and to mix.

Spill the mixture in a enharinado mold.

Bake for 35 minutes.

Peaches Cobbler

Ingredients:

1 big tin of peaches
1 tbsp vainilla
1 box vainilla cake mixture
1 margarine bar
1 cup coconut
1 cup chopped nuts

Preparation:

Preheat the furnace to 175ºC (350ªF).

Place the peaches in a pyrex.
Add vanilla and mix.

Cover the peaches with the cake mixture.
Bathe it with the melted margarine, the coconut and the nuts.

Bake for 45 minutes.

Decorated Caramels

Ingredients:

12 oz chocolate
1 cup chopped toffees caramels
1 cup chopped pistachos
1 cup color candys to decorate
48 Caramels
Small sticks

Preparation:

Chopped the chocolate.
Fuse it in bath Maria.

Put in a plate caramels toffees.
Put in other one the pistachos, and into another one the candies.
Introduce a small stick in each one of 48 caramels.

Envolve them in the fused chocolate.
Pass them through some of the previous plates.

Place them on wax paper.
Let them rest for one hour until the chocolate becomes hardened.

Kiwi Mousse

Ingredients:

6 kiwis
60 g sugar
2 1/2 cups heavy cream
1/4 teaspoon vanilla
1 kiwi

Preparation:

Cut the kiwis.
Stir them with the sugar.
Beat the heavy cream with vanilla until thicken.

Mix the cream beaten with kiwis in surrounding form.
Spill in individual glasses.

Decorate with kiwis.
Refrigerate for 30 minutes.

Bananna Flan

Ingredients:

250 g condenseded milk

4 banannas

2 tbsp lemon juice

1 tbsp vanilla essence

4 eggs

1 cup water

Aluminum paper

Preparation:

Stir the ingredientes.

Spill the mixture in a mold.

Cover it with aluminum paper.

Cook in bath Maria at 300ºC (600ºF) for 40 minutes.

Retire of the fire and let cool.

Nuts Hearts

Ingredients:

150 g butter
125 g sugar
50 g of chopped nuts
260 g flour
1 teaspoon baking powder
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1 egg white
40 nuts
White chocolate to decorate.

Preparation:

Mix the butter with the sugar.
Add the clear of egg and the chopped nuts.

Mix the baking powder, jengibre, the cinnamon and the flour, by aside.
Sift the dry ingredients on the butter mix.

Overturn the mass on a greasde plate.
Refrigerate for 30 minutes.

Stretch the mass to a thickness of 5 mm.
Cut hearts with cake cutter.

Bake for 25 minutes at 190ºC (350ºF).
Let cool.

Bathe the surface of the pieces with white chocolate, melted in bath Maria.
Place a nut on each piece.

Strawberry Tower

Ingredients:

32 g flour

22 g butter

10 g sugar

1 teaspoon vanilla

Picks of salt, cinnamon and lemon rind

Cheese Mass:

60 g cream cheese

10 g sugar

Drops balsamic vinegar

Preparación:

Cremate the butter in the beater.

Add the dry ingrdientes.

Envolve the mass in plastic paper.

Refrigerate for 20 minutes.

Stretch the mass to cut in circles.

Bake for 15 minutes at 200ºC (400ªF).

Cheese Mass:

Beat the cheese cream until cremating it.

Add the rest of the ingredients.

Place the cookies as it bases.

Distribute the cheese on the cake.

Place the strawberries of outside inwards.

Pear and Nuts Gelatin

Ingredients:

1 pear tin in almíbar

80 gr lemon gelatin

1/2 cup Ginger Ale

2 tbsp lemon juice

240 g cheese crema

1/4 cup chopped nuts

Preparation:

Chopped pears in small pieces.

Separate and reserve the syrup.

Add water until it is left a syrup of 1 1/2 cups.

Let boil the syrup.

Retire it off the fire.

Dissolve the gelatin in it.

Add the Ginger Ale and the lemon juice.

Reserve 2 1/2 cups gelatin at room temperature.

Add the cheese cream and the nuts.

Mix with globe beater.

Put the gelatin water in a mold.

Refrigerate and wait for until it materializes.

Add chopped pears until it materializes.

Add the gelatin with the cheese.
Refrigerate and let materializes.

Strip and serve.

Maple Cake

Ingredients:

250 ml heavy cream

1 egg

1 cup maple syrup

1 teaspoon

2 teaspoon baking powder

2 cups flour

1 tbsp vanilla

Picks of salt

Butter Glass:

1 tbsp butter

1 cup sugar cup

Drops of milk

Preparation:

Preheat the furnace at 170ºC (350ºF).

Whisk the heavy cream until forming tips.

Mixthe egg slightly and add it to the heavy cream.

Stir maple syrup, the bicarbonate and vanilla.

Add this mixture to the heavy cream.

Mix the flour, the salt and the baking powder.

Add them to the other mixture in bypassing.

Spill the mixture in a greased mold.

Bake for 45 minutes.

Butter Glass:

Melt the butter.

Add the sugar and the drops of milk.

Decorate the cake.

Chocolate Mousse with Berries

Ingredients: