Cottage Cheese and Raisins Cake

Ingredients:

500 g cottage cheese
100 g vanilla cookies
50 g raisins
30 g butter
30 g sugar
3 eggs
2 drops vanilla essence
Lemon zest

Preparing:

Process cookies with the butter until.
Press the mixture into a greased mold.

Mix cottage cheese with vanilla, raisins and lemon zest.
Whisk the eggs with the sugar and add to the previous mixture in surounding form.
Pour mixture over crust and bake at 180ºC (360ºF) for 40 minutes.

Easter Corn and Cheese Cake

Ingredients:

700 g pre-cooked corn flour
1 1/2 cup grated cheese
1 cup sour cream
1 l sour milk
8 eggs
2 butter sticks
1/2 tsp baking powder
1 pinch of salt

Preparing:

Sift flour with the baking powder and salt.
Whisk all ingrdientes together(less sour cream).
Pour the mixture into a greased pan and bathe with the sour cream.

Bake at 180°C (350°F) for 35 minutes.

Almonds Sweets (Queijinhos do Paraíso)

Ingredients:

250 g sugar
50 g ground almonds
1 cup water
6 egg yolks
1 egg white
14 cherries, in syrup
1 tbsp butter
1 tsp vanilla powder

Preparing:

Cook water with sugar until it forms a syrup.
Add vanilla and 1 tsp butter.
Cook for 1 more minute, remove from heat and allow to cool.

Whisk the yolks and egg white.
Add almonds and cold syrup.

Pour mixture into greased individual molds.
Place half cherry on each one and bake at 170ºC (350ºF) for 15 minutes.

Valentine's Chocolate Brownie Cake with Strawberries

Ingredients:

1 mixture prepared for brownies, plus ingredients you need
2 cups strawberries, cut by half
2 cups whipped cream, chantillí
1/4 cup chocolate syrup
1/3 cup strawberry jam
1/4 tsp almond extract

Preparing:

Prepare brownie according to the instructions.
Allow to cool and cut in half horizonthally.

Whisk strawberry jam.
Beat whipped cream with almond extract.

Spread one half of the brownie with strawberry jam and half of whipped cream.
Place the other half of the brownie on top.
Spread the remaining whipped cream and garnish with strawberries.
Bathe with chocolate syrup and serve.

Pear and Ginger Cake

Ingredients:

450 g pears, peeles, cored and sliced thinly
175 g superfine sugar
175 g self-raising flour, sifted
14 tbsp unsalted butter, softened
1 tbsp soft brown sugar
3 tsp ginger
3 eggs, beaten

Preparing:

Whisk 175 g of the butter with sugar, flour, ginger and eggs, until the mix form a smooth consistency.

Pour the mixture on a greased cake pan.
Arrange the pear slices over the cake.
Sprinkle with brown sugar and dot the remaining butter.

Bake to 180ºC (350ºF) for 40 minutes.

Frozen Fruits Dessert

Ingredients:

1 cake of 8 1/2 "x11"
800 g condensed milk
3 cups fruit cocktail
2 cups chopped walnuts
2 cups pineapple juice
Juice of 1 lemon

Preparing:

Mix the condensed milk with lemon juice.
Mix fruits with walnuts.

Place a layer of cake in a pyrex.
Bathe with the pineapple juice.
Add the condensed milk mixture and finally fruits and nuts.

Repeat the process twice more and refrigerate for 3 hours.

Manchego Cheese Cake

Ingredients:

400 g evaporated milk
220 g cream cheese
200 g Manchego cheese, cut into cubes
200 g butter
2 cups flour
1/2 cup milk
4 eggs
2 tbsp vanilla
2 tsp baking powder

Preparing:

Preheat oven to 150ºC (300ºF).

Beat cream cheese with butter.
Add eggs and vanilla.

Mix flour with the baking powder and sifted.
Add to the above mixture along with evaporated milk and Manchego cheese.
Pour into a greased mold and bake for 1 hour.

Apricot Scones

Ingredients:

2 1/2 cups flour
1/2 cup sugar
1/2 cup finely chopped dried apricots
1/2 cup low fat buttermilk
1/4 cup chilled butter
2 tsp baking powder
2 tsp sugar
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
2 large eggs

Preparing:

Preheat the oven to 200ºC (400ºF).

Combine the flour with the baking powder, baking soda, sugar and salt.
Cut in the butter until the mixture resembles coarse meal.
Stir in the apricots.

Whisk the buttermilk and the eggs.
Add to the flour mixture (stirring until moist).

Turn dough out onto a floured surface.
Knead lightly 4 times.
Put the dough into a greased mold and cut in 12 wedges into, not trough it.

Sprinkle with the 2 tsps sugar with cinnamon.
Bake for 20 minutes.

Black-Cherry Cakes

Ingredients:

370 g flour
320 g softened butter
310 g granulated sugar
250 g black-cherries
80 g brown sugar
1 egg
1 egg yolk
1 beaten egg for the glaze
1 1/2 tsp vanilla sugar
1 tsp baking powder
2 tsp rum
2 tsp aniseed liqueur
Pinch table salt
Freshly milled black pepper

Preparing:

Sieve the flour and the baking powder.

Mix the softened butter with the sugar, vanilla sugar and salt.
Add the egg and the egg yolk.
Incorporate the flour, the rum and the aniseed liqueur.
Bring the mixture together and chill for 1 hour.

Cook the cherries and the brown sugar for 10 minutes.
Remove from heat, add the pepper and let cool.

Part the ball of cake mixture and part-fill a greased small cake tins from the first half.
Top with a layer of cold cherries and cover with mixture from the second half.

Bake at 170°C (350°F) for 25 minutes.

Pomegranate Pound Cake

Ingredients:

2 1/2 cups all-purpose flour
3/4 cup pomegranate seeds
3/4 cup low-fat buttermilk
3/4 cup sugar
2 large eggs
1 large egg white
6 tbsps butter
2 tsps grated lime rind
2 tsps vanilla extract
1/2 tsp baking soda
1/4 tsp salt
Cooking spray

Preparing:

Preheat oven to 175ºC (350ºF).

Beat sugar and butter until well-blended.
Add eggs and the egg white, and beat well after each addition.

Combine buttermilk, the lime rind, the vanilla and the baking soda.
Lightly spoon flour into a dry measuring cups and level it whit a knife.
Stir flour and salt with a whisk.

Add flour mixture to the sugar mixture alternately with buttermilk mixture, beginning and ending with the flour mixture.
Fold in the pomegranate seeds.

Spoon batter into a loaf pan coated with cooking spray.
Bake for 1 hour.

Caramel Pecan Cheesecake

Ingredientes:

16 oz cream cheese
1/2 cup sugar
1/2 cup chopped pecans
20 caramels
2 eggs
2 tbps milk
1/2 tsp vanilla
1 graham cracker crumb crust

Preparation:

Mix the cream cheese, the sugar and the vanilla until well blended.
Add the eggs and keep mixing.

Melt caramels with milk on low heat.
Stir frecuently until smooth.
Add pecan and keep stiring.

Spill the caramel into the crust.
Top it with the cream cheese mixture.

Bake at 170º (350ºF) for 40 minutes.
Let cool and refrigerate for 3 hours or overnight.

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.

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.

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.

Almonds Pie

Ingredients:

125 g butter
250 g almonds paste
60 g sugar
2 eggs
60 g flour
1/2 cup raspberry jam
45 g almonds

Preparation:

Bake the base for cake at 190ºC for 20 minutes.

Stir the butter until cremating it.
Add the almond paste little by little.
Add to the sugar and eggs.
Incorporate the flour.
Grease the baked cake with the raspberry jam.

Fill it with the mixture of almonds.
Dust the cake with the almonds.

Bake at 190ºC for 45 minutes.

Cheese Cake with Grapes

Ingredients:

250 g cookie crush (Maria)
90 g melted butter
270 g cheese cream
1/2 cup sugar
1/4 cup heavy cream
1 tsp vanilla
2 eggs
1 1/2 tbsp flour
1 package pineapple gelatin
1 cup boiling water
1 1/2 cup cold water
1 cluster grapes
1 mint leaf

Preparation:
Cover a desmoldable mold with paper.
Put the cookie crush with the melted butter on the mold.
Squash with a spoon until forming a pastry.

Stir the cheese cream, the sugar and the heavy cream until puffing up.
Add little by little the vanilla, eggs and the flour.

Drain the mixture on the cake.
Bake at 180ºC (350ºF) for 40 minutes in bath Maria.

Let cool to room temperature and cool.
Accommodate the grapes on the cheese mixture.
Place the mint leaf.

Dissolve the pineapple gelatin in the boiling water.
Add cold water.
Let cool to room temperature.

Spill the gelatin on the cheese mixture and the grapes.
Cool until it materializes.

Strip and serve.