Marsala Cherries

Ingredients:

1 cup Marsala
1 cup water
5/8 cup superfine sugar
900 g morello cherries, pitted
2-inch piece of cinnamon stick
Thinly pared rind of 1 lemon

Preparing:

Bring to the boil, stirring constantly, the Marsala, sugar, lemon rind, cinnamon and water.
Reduce the heat and let simmer for 5 minutes and remove the cinnamon stick.
Add cherries, cover and let simmer for 10 minutes.
Transfer the cheeries to a bowl.

Return the pan to the heat and bring to a boil for 4 minutes.
Pour the syrup over the cherries, set aside to cool and then chill for 1 hour.
Serve with whipped cream.

Rompope Rice with Raisins

Ingredients:

1/2 l milk
2 cups rice
1 1/2 cups rompope (eggnog)
1/2 cup raisins
1/4 cup sugar
1 cinnamon stick

Preparing:

Cook over medium heat rice with milk, sugar, cinnamon and 2 cups of water for 30 minutes.
Add rompope (eggnog) and raisins and cook on low heat for 10 more minutes.

Light Apple Pie

Ingredients:

1 cup flour
1 stick light margarine
1 egg yolk
1/4 tsp sugar

Filling:
1/2 k apples, peeled and cut into thin wedges
1 cup plain yogurt
1/2 cup skim milk
20 g sugar
1 egg
1 egg white
1 tsp cinnamon powder

Preparing:

Sift flour on a flat surface and make a well in center.
Place margarine and sugar with a pinch of salt and mix.
Add yolk and knead until it forms a soft mass.
Form a ball, wrap in plastic and refrigerate for 1 hour.
Stretch the dough, lined the bottom and sides of a greased pan and crush the paste with a fork.

Filling:
Spread apples in the crust and sprinkle with cinnamon.
Bake at 210ºC (400ºF) for 20 minutes.

Mix the milk with yogurt, sugar, egg and egg white.
Cover apples with the mixture and bake for more 15 minutes.

Easter Grapefruit Sweet

Ingredients:

3 grapefruit, peeled and cut into wedges
6 cups sugar
4 cups water
2 cups brown sugar
1 cinnamon chip
2 tbsp lemon juice

Preparing:

Separate the skin of the pulp of the grapefruit and soak the entire night.
Change the water and cook for 10 minutes.
Repeat this process about 2-3 times more.

Squeeze the pieces between two kitchen towels.
Cook all ingrdientes to low heat until it forms a syrup and serve.

Potato and Orange Dessert

Ingredients:

1 1/2 cups milk
1 cup mashed potatoes
3/4 cup superfine sugar
2 tbsp raisins
1 tsp ground cinnamon
1 tsp grated orange peel
1 tsp vanilla

Preparing:

Cook the milk with sugar, cinnamon, raisins, orange rind and vanilla.
Add the mashed potato when boil and stir constantly.
Place in individual glasses and serve.

Sweet Potato Royal Pie

Ingredients:

2 cans sweet potatoes
1 cup sugar
1/2 cup milk
1/2 cup melted butter
2 eggs
1 tsp vanilla
1/2 tsp ground nutmeg
1/2 tsp pepper
1/2 tsp ground cinnamon
1/2 tsp ground jamaica
1 mold 9-inch with crust

Preparing:

Liquefy all ingredients.
Pour the mixture over the pie crust.
Bake at 175ºC (350ºF) for 1 hour.

New Years Wined Pears

Ingredients:

6 pears
1 liter of red wine
1 1/2 cup sugar
1 cup water
3 cinnamon sticks
2 bay leaves
2 tbsp margarine
1 tbsp peppercorns
1 tbsp vanilla

Filling:
1 1/2 cup cream cheese
1/2 cup powdered sugar
1/4 cup cream
1 tsp ground cinnamon

Preparing:

Bring to the boil water with red wine, cinnamon, vanilla, bay leaves, pepper and sugar.
Add whole peeled pears and cook over medium heat for 25 minutes.
Remove from heat and allow to cool.
Cut in half, remove the center and fill them.

Cook again the mixture of red wine and add margarine.
Allow to thicken and cook for 1 1/2 hours.
Bath pears with the syrup.

Filling: Mix all ingredients.

Ginger Christmas Cookies

Ingredients:

3 cups flour
1/2 cup sugar
1/2 cup sweet cap (brown sugar)
1 stick butter
1 egg
2 tsp baking soda
1 1/2 tsp ground ginger
1 tsp jamaica
1 tsp cinnamon
1 tsp cloves

Preparing:

Preheat oven to 170°C (325°F).

Let boil sugar in a pot with brown sugar, ginger, cinnamon, cloves and jamaica, stirring constantly.
Remove from heat and add the baking soda.
Incorporate the butter until it melts, then the egg and flour until it forms a mass.

Place the dough in an floured surface and stretch the dough.
Cut with a cookie cutter and place each cookie into a greased baking tray.
Bake for 12 minutes, remove from fire and decorate.

Red Wine Christmas Jelly

Ingredients:

2 1/2 cups red wine
1/2 cup caster sugar
200 g frosted blackcurrants and redcurrants
2 cinnamon sticks
1 egg white
5 tsp gelatine
Rind of 1 lemon
Rind and juice of 1 orange

Preparing:

Combine the red wine, rinds, cinnamon and sugar in small pan.
Heat gently until the sugar has dissolved.

Put the orange juice in a small heatproof bowl, sprinkle the gelatine in an even layer over the surface and leav it to go spongy.
Put a large pan filled with about 4 cm water on to boil.
Remove from heat when it boils, carefully lower the gelatine bowl into the water and stir until dissolved.

Stir the gelatine into the wine mixture and pour on a mold.
Refrigerate for 3 hours.

Thanksgiving Pumpkin Brulée

Ingredients:

1 1/2 cup evaporated milk
1 cup pumpkin, cooked
1/4 cup brown sugar
1/4 cup honey
3 eggs
1 tsp gruond cinnamon
1 tsp powdered ginger
1 tsp vanilla

Preparing:

Liquefy pumpkin with eggs, honey, cinnamon and ginger.
Add the evaporated milk and vanilla.

Pour into 6 individual molds.
Bake in water bath at 160°C (320°F) for 45 minutes.

Remove from the oven, cool and refrigerate for 2 hours.

Thanskgiving Jalousie

Ingredients:

500 g apples, peeled, cored and cubed
375 g puffy pastry
30 g sultanas
30 g unsalted butter
1/4 cup soft brown sugar
1 tbsp lemon juice
1 tsp grated lemon rind
1/4 tsp nutmeg
1/4 tsp cinnamon
1 egg, lightly beaten to glaze

Preparing:

Preheat oven to 220ºC (425ºF).

Melt butter and sugar in a frying pan.
Add apples, lemon rind and lemon juice, and cook for 10 minutes until mixture is thick and syrupy.
Stir in the nutmeg, cinnamon and sultanas.
Cool completly.

Cut the block of puff pastry in half.
Roll out on a floured surface one half of the pastry to a 24cm x 18cm rectangle.

Spread the fruit mixture onto the pastry, leaving a 2.5 cm border.
Brush the edges lightly with the beaten egg.

Roll the second half of the pastry on a lightly floured surface to 25cm x 18 cm rectangle.
Cut slashes in pastry across its width, leaving a 2 cm border around the edge, using a sharp knife.
Glaze the top with egg and bake for 30 minutes.

Thanksgiving Sundae with Chocolate and Strawberries

Ingredients:

250 g sliced strawberries
1/2 cup coffee
1/4 cup sugar
8 ounces chopped semibitter chocolate
1 pint of ice cream of your choice
4 tbsp cream
3 tbsp unsalted butter
2 tbsp dark rum
1/2 tsp cinnamon
Chopped walnuts

Preparing:

Melt chocolate with coffee in a water bath.
Remove from the heat and add the cinnamon, cream and butter.

Cook half of the strawberries with sugar and rum.
Add the other half of the strawberries.

Serve ice cream with chocolate sauce, strawberries and nuts

Spider Halloween Muffins

Ingredients:

595 g brownie flour prepared, plus ingredients to prepare
450 g bitumen fudge
Sweet red cinnamon
Strips of liquorice cut in pieces of 3.5 cm to form the legs.

Preparing:

Prepare brownie according the package instructions.
Remove from the oven and allow to cool.

Cut with circular cookie cutters and place on each Halloween paper.
Decorate with chocolate fudge bitumen.
Press the sweet cinnamon to form eyes.
Place 4 strips of liquorice on each side.

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.

Fruit Salad in Citronella Syrup

Ingredients:

300 g peeled pineapple
200 g peeled papaya
200 g strawberries
1 mango
2 green apples
10 mint leaves

Syrup:

250 ml water
80 g granulated sugar
2 passion fruits
2 citronella stalks
1 lime
1 stick cinnamon
1 vanilla pod, split lenghtways.

Preparing:

Scoop out the passion fruit pulp and put through a sieve to extract the juice.
Cut the lime into thin slices, and the citronella stalks into large pieces.

Bring to the boil the sugar with the water.
Remove from heat, add the passion fruit pupl, sliced lime, cinnamon, vanilla and citronella.
Cover and leave to infuse in the refrigerator for 1 hour.

Cut the fruits in pieces and pour the citronella syrup over them.
Refrigerate for 1 more hour.

Dates Cookies

Ingredients:

200 g butter at room temperature
400 g flour
200 g dates
100 g nuts
40 g dust sugar
1 tsp cinnamon
1 tsp orange blossom water

Preparing:

Mix the flour with the butter until forming an homogenous pastry.
Cover with sticky paper and refrigerate for 20 minutes.

Process the dates in the food processor.
Add the sugar, the cinnamon, the orange blossom water and the nuts until unifying.

Form a rectangle with the mass.
Make a roll with the dates mixture and place it in the center of the rectangle.
Close the cookies forming a cylinder and seal the ends well, to give form of medialuna.

Place in greased trays.
Bake at 170ºC (350ºF) for 20 minutes.

Let cool and sprinkle with extra dust sugar

Beet Jam

Ingredients:

4 great beets
9 "clavos de olor"
6 cinnamon chips
4 cups water
1/2 kg sugar
2 tbsp vanilla
The juice of 8 lemons

Preparing: