Sweet Costa Rican Christmas Dessert

Ingredients:

1 liter of milk
1 cup cornstarch
½ cup sugar syrup
½ cup water
250 g grated sugar cane
½ fresh shredded coconut
2 cinnamon sticks
1 tbsp butter
½ tbsp ground cinnamon

Preparing:

Boil a pint of milk with sugar cane, removing the foam that form.
Add butter, cornstarch (dissolved in the other pint of milk) and cinnamon.
Simmer for 10 minutes stirring constantly.
Add coconut and mix well.

Pour into molds, cover with sugar syrup and wait until dissolves.
Unmold, sprinkle with cinnamon and serve.

Thanksgiving Pumpkin Pie

Ingredients:

500 g pumpkin, cooked, mashed and cooled
1 cup soft brown sugar
1/3 cup cream
2 eggs, lightly beaten
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger

Pie dough:
1 ¼ cups plain flour
3 ½ oz chilled unsalted butter, chopped
4 tablespoons chilled water
1 tablespoon milk
2 teaspoons caster sugar
1 egg yolk, lightly beaten

Preparing:

Sift the flour into a large bowl and rub in the butter using just your fingertips until the mixture resembles breadcrumbs.
Stir in the sugar, add almost all the liquid, and mix until form a dough, adding more liquid if necessary.
Turn onto a lightly floured surface, gather together into a ball and cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 180ºC (375ºF).

Roll out the pastry between two sheets of baking paper to cover the base and sides of a 9 inch (23 cm) pie dish.
Beat the egg yolk with the milk and brush onto the pastry edge.
Line the pastry base with crumpled baking paper and spread ceramic beans over.
Bake for 10 minutes, remove the paper and beans, bake for 5 more minutes and set aside to cool.

Whisk the eggs and brown sugar.
Add the pumpkin, cream and spices and combine.
Pour into the pastry shell and bake for 40 minutes.

Thanksgiving Sweet Potato Pie

Ingredients:

2 cans of sweet potatoes
1 cup sugar
½ cup milk
½ cup melted butter
2 eggs
1 tsp vanilla extract
½ tsp nutmeg powder
½ tsp ground cinnamon
½ tsp powdered and Jamaica
½ tsp pepper
1 9-inch mold with crust
Whipped cream

Preparing:

Preheat oven to 175ºC (350ºF).

Blend all ingredients.
Fill the pie crust with the mixture.
Bake for 1 hour.
When cool, decorate with whipped cream and serve.

* The pie puff up but then go down as it cools.

Thanksgiving Dried Fruit and Nuts Dessert

Ingredients:

1 liter of boiling water
1 cup sugar
250g nuts and dried fruits washed
½ cinnamon stick

Preparing:

Mix the dried fruits and nuts with sugar, cinnamon and boiling water.
Cook in microwave for 6 minutes at maximum temperature, stir and cook for 6 more minutes.
Serve in individual pots.

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:

Liquefy the beets with the water.

Put the juice of the beet in a casserole.
Add the rest of the ingredients.
Cook in low fire for 2 hours.

Move constantly with wood spoon when it begins to thicken.

Fried Bananas Recipe

Ingredients:

5 mature bananas
4 cups sugar
1 cup pineapple in pieces
2 cups pineapple rind
4 cups cold water
2 cups oil
1 lemon rind
1 cinnamon stick

Preparation:

Cut bananas in pieces and reserve.

Heat the oil in a frying pan.
Fry bananas in the oil until gilding.
Slip the excess of oil in bananas.

Heat up in a separate pot the sugar.
Add the pinneapple, the cinnamon, and the rinds and mix well with a wood spoon.

Add the water at the moment that begins to caramelize itself.
Mix until obtaining a syrup.
Incorporate bananas and let rest for 5 minutes.

Figs Baked in Wine Collioure

Ingredients:

16 well-ripened figs
100 g sugar
3 oz butter
500 ml red Collioure wine
2 cinnamon sticks
2 vanilla pods
1 thinly sliced orange
1 thinly sliced lemon
1 1/2 tbsp blackcurrant liqueur

Preparing:

Boil the wine in a saucepan.
Add the blackcurrant liqueur, the cinnamon sticks, the vanilla pods and the sliced orange and lemon.
Set aside to infuse for 5 hours.
Stain through a sieve and put to one side.

Cut the figs into quarters but leave them attached at the base.
Heat the butter and the sugar.
Add figs and cook over a low heat.
Add the wine infusion and continue to cook until the liquid has a syrup consistency.

Place the figs in separate dishes and drizzle with the syrup.

Fruits Cobbler

Ingredients:

100 g flour
80 g ground almonds
100 g brown sugar
80 g melted butter
1/2 teaspoon ground cinnamon
200 g strawberries
150 g raspberries
20 g vanilla sugar

Preparation:

Mix the flour with the ground almonds, the brown sugar and the ground cinnamon.
Add melted butter and incorporate with a wooden spoon until the mixture has a crumble texture.
Leave to stand for one hour.

Sprinkle the mixture onto a greased baking mold.
Bake at 170ºC (350ºF) for 20 minutes.

Cut the strawberries and mix them with the rest of the fruits.
Add vanilla sugar.
Cook it for 2 minutes.

Set aside and let it cool.
Spill the fruits in individual glass bowls and sprinkle to them the crumble mixture.

Chicheme (Corn and Coconut Dessert)

Ingredients:

1 kg cracked maize
2 tbsp "fecula de maiz"
2 chips cinnamon
1/4 cup butter
1/4 cup "clavos de olor"
1/2 teaspoon "nuez moscada"
250 ml evaporated milk
2 liquefied coconuts (coconut milk)
1 liter milk
3 cups sugar
1 tbsp vanilla
Picks of salt

Preparation:

Let boil the corn in three liters of water for one hour.

Place it in another separate pot and mix it with evaporated milk, the coconut milk, the vanilla, the cinnamon, the "nuez moscada" and the "clavos de olor".
Add the milk, the sugar, the salt and butter.
Incorporate the "fecula de maiz".
Let boil but keep stir constantly until obtaining the wished thickness.

Retire the cinnamon and the "clavos de olor" with a spoon.
Serve it hot or cold.

Coconut Puddin

Ingredients:

250 g sugar g
50 g coconut
1 tbsp "maicena"
1 teaspoon butter
1 small branch of cinnamon
3 eggs
1 egg white
3/4 cup water

Preparation:

Cook the sugar with the water and the cinnamon until obtaining a a little thick syrup and reserve.

Stir the eggs until they are well frothy and pale.
Add the coconut, the "maicena" and the prepared syrup, without the cinnamon.
Let rest for minutes.

Stir the egg white at verge of snow.
Add it to the previous mixture wiht surrounding form.
Spill the mixture in a greased mold.

Bake at 160º (350ºF) for 40 minutes.
Let cool and serve.

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.

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.

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.

Coconut Sweets

Ingredients:

2 small coconuts
2 lt milk
1 1/2 kg sugar
Chip cinnamon, to the pleasure

Preparation:

Grate the coconuts.
Put them to cook in a pot with milk for 1 hour.

Add the sugar and the cinnamon.
Let boil between 40 and 50 minutes until obtaining a thickness caramel color.
Move constantly with wood spoon.

Extend this candy on a table.
Give it the wished thickness and cut it.

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.

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.

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.

Honey and Orange Baklava

Ingredients:

10 leaves of edge pastry
3/4 cup melted butter
175 gr chopped almonds
10 oz honey
1/4 cup orange juice
1/4 cup lemon juice
100 gr sugar
2 tablespoons cinnamon

Preparation:

Put a pastry edge leaf edge on a baking tray.
Grease it with a brush and dust the almonds.
Repeat this process 7 times.

Grease with butter the last two leaves and solely put them as it castrates end.
Double them in triangles.

Bake at 175ºC (350ºF) for 60 minutes.

Combine in a pot the honey, the juice, the sugar and the cinnamon.
Let boil for 3 minutes.

Put half of the mixture on the baked warm baklava.

Let cool.
Cut and bathe it with the rest of the mixture.

Apple and Raisin Pudin

Ingredients:

2 cups heavy cream
1/2 cup sugar
4 eggs
1/4 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons melted butter
7 bread slices without edges
2/3 cup raisins
Additional cinnamon to decorate

Preparation:

Preheat the furnace at 175ºC (350ºF).

Mix the first 5 ingredients in the beater.
Mix the bread, the butter and the raisins with a spatula.

Put the mix into a greased pyrex.
Bathe with the mixture of the heavy cream.
Bake for 30 minutes.

Add the additional cinnamon.
Bake for 35 more minutes.

Crunchy Pears

Ingredients:

Pears:
6 cups pear slices of one inch (1k approx)
1 tbsp lemon juice
1/3 cup diet sugar
1 tbsp corn starch
1 teaspoon cinnamon

Cover:
1/2 cup integral flour
1/3 cup diet sugar
1/3 cup chopped nuts
1/3 cup oats
2 oz butter

Preparation:

Place the pears slices into a greased pirex.
Combine the lemon juice, the sugar, corn starch and the cinnamon.
Spill the mixture on pears.

Combine the flour, the granulated sugar, the nuts and oats.
Itch with butter until forming one "borona".

Cover the pears with the "borona".
Bake at 175ºC (350ºF) until gilding.

Rice Cake (Fiancès Cake)

Ingredients:

1/2 k underdone rice
1/4 lt milk
1/4 candy cover rind
2 eggs
1/8 k margarine
1/8 k grind cheese
2 teaspoons "achiote"
1 teaspoon "clavo de olor"
1 teaspoon jamaica
1 teaspoon salt
1/2 teaspoon "nuez moscada"
3 chips of cinnamon
6 cups of water

Preparation:

Wash and slip the rice.
Cook it with the cinnamon and the water.

Beat eggs well.

Retire the rice of the fire when it bursts.
Add the rest of the ingredients, including eggs.
Turn around very well.

Return to place in the fire.
Cook without letting move until thickening.

Place in a bread mold to roast previously greased.
Bake until gilding at 190ºC (375ºF).

Cut in pieces and serve.

Almonds Diamonds

Ingredients:

2 butter bars at room temperature
3/4 cup sugar
1 egg yolk
1/8 teaspoon almonds essence
2 cups flour
1/2 teaspoon cinnamon
1 egg white
1 teaspoon water
Chopped almonds
Picks of salt

Preparation:

Preheat the furnace at 165º C (325ºF).

Cremate the butter, the essence of almonds, the egg yolk and the sugar.
Add the flour, the salt and the cinnamon previously sievings until forming a manageable paste.

Stretch it and put it in a big tray.
Glaze it with albumen of one egg.
Distribute the almonds above.

Bake until gilding.
Let cool and cut in diamond form.

Zimtschokola de Torte (Tart of cinnamon and chocolate)

Ingredients:

250 g butter
250 g sugar
5 eggs
250 g flour
17 g royal (1 teaspoon)
2 g cinnamon (a teaspoon)
200 g dark chocolate
300 ml dark coffee
Glass sugar

Preparation:

Chop the chocolate.
Prepare the coffee strong and let cool.
Grease the mold.

Cremate the butter.
Add the sugar and beat it very well.
Incorporate eggs one by one when the mixture is proud.
Mix flour, cinnamon and royal and add it little by little, alternating with the coffee.
Add the chop chocolate in filled with paste form of.

Place the preparation into the mold.
Bake for 45 minutes at 180ºC.
Let cool and bathe with ganache cream.