Fruit Salad with Yogurt

Ingredients:

2 melons, 1 in small balls
2 cups strawberries

Sauce:
1/2 cup natural yogurt
2 tbsp sugar
2 tsp grated orange
Cinnamon

Preparing:

Divide a melon by half to form bowl.
Fill up with melon small balls and the strawberries.

Cover with 2 tbsp granulated sugar.
Let rest for 1 hour.

Sauce:
Mix well all the ingredients in a container.
Cover with plastic and refrigerate until serving.

Caramel Sundae

Ingredients:

4 portions of vanilla ice cream
440g apricots

Caramel:
1/2 cup toasted muesli(cereals)
30g unsalted butter
2 tbsp brown sugar
2 tbsp chopped nuts
1 tbsp grated coconut

Preparing:

Cook butter and the sugar in an pot for 3 minutes.
Add muesli, nuts and coconut.

Place a portion of ice cream in each glass.
Place above some apricots.
Spill with the caramel.

Chocolate and Coconut Small Balls

Ingredients:

1 1/2 cup grated coconut
1/2 tin condensed milk
1/2 cup icing sugar
1/4 cup water
10 tbsp dust chocolate
1 tbsp margarine

Preparing:

Melt the margarine in a pot.
Add the chocolate and water.
Mix well and retire of the fire.

Add the coconut, condensed milk and mix well.
Cook again for 5 minutes moving constantly until it thickens.

Let cool and form small balls.
Pass them through the sugar.

Fried Bananas with Mozzarela Cheese

Ingredients:

3 mature bananas
6 slices mozzarela cheese
1/2 cup flour
1 egg
1 tbsp sugar
Milk to the pleasure
Oil

Preparing:

Cut the bananas along and each one in four pieces.
Fry them in oil by both sides for 2 minutes.

Retire of the fire and slip.
Add to each half the cheese slices and cover with the other half.

Mix the egg with the sugar and milk.
Dip bananas in the mixture.

Fry again them for 2 minutes by both sides.

Lemon Cake

Ingredients:

1 cup evaporated milk
1/2 cup lemon juice
1 condensed milk tin
Grated lemon
Green Colorante
A vanilla cake of its affability

Preparing:

Liquefy the first 5 ingredients until obtaining an homogenous mixture.

Cut the cake in three layers.
Alternate the layers with the lemon cream.
Use the rest of the cream to decorate the cake.

Refrigerate for 3 hours.

Sweet Rice (Arroz Doce)

Ingredients:

250 g sugar
200 g rice
1 liter milk
1/4 liter water
4 egg yolks
Cinnamon
Salt

Preparing:

Cook the rice in the water and a little salt, until the water evaporates.
Incorporate milk and cook until half of milk evaporates.

Stir the yolks with the sugar.
Mix them wuth the rice until the yolks are materialized, taking care of not to boil.

Retire of the fire and let cool.
Dust with the cinnamon.

Creamy Waffers

Ingredients:

2 cups flour
2 margarine bars
2 tbsp heavy cream
Sugar

Filling:
3/4 cup icing sugar
2 ounces margarine
1 tsp vanilla

Preparing:

Mix the ingredients of the filling and refrigerate.

Stir flour with the margarine.
Add heavy cream until forming a ball.

Stretch the pastry and cut with cookie cutter.
Pass through sugar.

Bake at170ºC (350ºF) until they gild.
Fill up and cover with another cookie.

Double Chocolate Cookies

Ingredients:

2 cups flour
1 cup sugar glass
1/2 cup cocoa
250 g butter
200 semi bitter chocolate
1 tbsp milk

Preparing:

Stir butter with the sugar until obtaining a spongy mixture.
Add milk and sift the flour with cocoa.
Form a ball and refrigerate for 30 minutes.

Extend the pastry in a floured surface.
Cut with cookies cutter and place in a greased tray.

Bake at 180ºC (355ºF) for 25 minutes.

Let cool and while, melt the chocolate in bath Maria.
Decorate cookies with the melted chocolate.

Fruit Salad

Ingredients:

1 small papaya cut by the half
2 sliced strawberries
1 sliced kiwi
1/2 cup melon small balls
2 tbsp moors
Orange liqueur

Preparing:

Mix the melon with the strawberries, kiwi and moors.
Bathe with the orange liqueur.

Refrigerate for 20 minutes.
Serve on the papaya.

Pomegranate Syrup

Ingredients:

2 cups pomegranate juice
1 1/4 cups sugar
1 strip orange rind

Preparing:

Combine all ingredients in a medium sauce pan.
Bring to the boil.

Reduce heat and cook until reduced to 1 1/2 cup.
Discard rind.

Chocolate Brownies

Ingredients:

1 1/2 cups flour
1 cup chopped nuts
1 cups chocolate chips
8 ounces cocoa
3 butter bars
6 eggs
1 tbsp vanilla
Picks of salt

Preparation:

Preheat the oven to 175ºC (350ºF).

Melt butter with cocoa and let cool.

Stir eggs with the salt until they change of color.
Add cocoa little by little, the flour, vanilla, nuts and chocolate chips.

Spill the mixture in a greased pyrex.
Bake for 40 minutes.

Apple Indian Pudding

Ingredients:

2 chopped apples
1 egg
2 cups milk
1/3 cup corn flour
1/4 cup raisins
2 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp salt

Prepararing:

Preheat the oven to 170ºC (350ºF).

Bring to the boil 1 1/2 cup milk.

Aside, stir the flour with remaining milk.
Add into the hot milk and cook until it returns to boil.
Add sugar, cinnamon, salt and the beaten egg.
Add raisins and apple.

Spill the mixture in greased individual molds.
Bake for 30 minutes.

Strawberry Tiramisu

Ingredients:

500 g strawberries
250 g cream cheese
1 cup sugar
1 cup heavy cream
24 lady fingers

Preparation:

Liquefy half strawberries and cut in pieces the other half.

Stir the cream cheese.
Add the liquefied strawberries and the sugar.

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

Spill a part of the mixture into a mold.
Add layer of lady fingers and another one of the sliced strawberries.

Repeat the operation the necessary times.
Cover with plastic and refrigerate for two hours.

Plums Bread

Ingredients:

3 cups flour
1 1/2 cups boiling water
1 1/2 cups sugar
1 cup plums
1 cup nuts
1 egg
1 tbsp melted butter
1 1/2 tsp baking soda
1 tsp vanilla
1/2 tsp salt

Preparing:

Chopped the plums and add baking soda and boiling water.

Mix separate flour, salt and sugar.
Mix in another bowl egg, butter, vanilla and nuts.

Combine all the mixtures and form a manageable pastry.

Greased a mold and spill in the pastry.
Bake at 170ºC (350ºF) for 45 minutes.

Healthy Mango Cake

Ingredients:

1 cup mashed mango
1 cupflour
1 cup whole-grain flour
1 cup sugar
1/3 cup natural yogurt
8 oz butter
2 eggs
1/2 tsp baking powder

Preparing:

Stir butter with the sugar until forming a spongy mixture.
Incorporate beating the eggs.
Add mango and yogurt, without letting beat.

Sift flours along with the baking powder.
Mix with the mango mixture.

Spill the mixture into a greased mold.
Bake at 170ºC (350ºF) for 1 1/4 hour.

Plum and Caramel Flan

Ingredients:

250 ml condensed milk
1 cup water
1 tsp vanilla
5 beaten yolks

Caramel:
250 g plums, without seed
3/4 cup sugar
1 tbsp water
1/4 tsp lemon juice

Preparing:

Mix the sugar with the water and the lemon juice until obtaining a caramel.
Spill the caramel at buttom of the mold and distributes the plums.

Liquefy the rest of the ingredients.
Spill them in the mold on the caramel and the plums.

Cover with aluminum.
Bake in bath Maria for 20 minutes.

Let cool at room temperature.
Refrigerate for 1 hour.

Cranberry and Sweet Potato Bake

Ingrdients:

16 ounces whole-berry cranberry sauce, divided
15 onces sweet potatoes drained
8 ounces crushed pineapple in juice drained
2 tbsp melted butter
1/2 tsp salt
1/8 tsp ground nutmeg
1 large egg
Dash of black pepper

Preparing:

Preheat oven to 170ºC (350ºF).

Combine sweet potatoes and pineapple and mash with a potato masher.
Stir in butter, salt, nutmeg, pepper and egg.
Swirl in 1 cup cranberry sauce.

Spoon 1/3 cup sweet potato mixture into each of 4 ounces ramekins coated with cooking spray.
Top each with 1 tbsp cranberry sauce.

Bake for 40 minutes.