Yogurt with Strawberries

Ingredients:

1 cup plain yogurt
1/2 cup cream
6 strawberries
6 vanilla cookies
1/2 tsp sugar

Preparing:

Blend yogurt with cream, strawberries and sugar.
Refrigerate for 2 hours and serve with cookies.

Easy Lemon Pie

Ingredients:

1 cup lemon juice
2 cans condensed milk
90 g butter, melted
1 package vanilla cookies, ground
7 egg yolks
4 tsp lemon zest

Preparing:

Press the melted butter with ground cookies on a mould.
Mix the yolks with condensed milk, lemon juice and zest.
Pour the lemon mixture on the crust and bake at 180ºC (360ºF) for 25 minutes.

Strawberry, Kiwi and Yogurt Dessert

Ingredients:

2 cups strawberry yogurt
1 can evaporated milk
1 lemon, the juice
1 package vanilla crackers, crushed
Strawberries and kiwis

Preparing:
Blend yogurt with evaporated milk, lemon juice and cookies.
Pour into individual cups and refrigerate overnight.
Decorate with strawberries and kiwis at the time to serve.

Sweet Illusion

Ingredients:

80 g cream cheese
1/4 cup yogurt
1 package vanilla cookies
1 jar of cherries
2 tbsp sugar
1 tbsp lemon zest

Preparing:

Beat cream cheese with yogurt, sugar and lemon zest.
Pour the mixture into a pastry sleeve.
Place portions of the mixture over cookies and decorate with cherries.

Easter Carrot Cookies

Ingredients:

2 1/2 cup instant oatmeal
1 1/2 cup grated carrot
1 cup brown sugar
3/4 cup vegetable oil
1/2 cup raisins
1/4 cup flour
1 tsp vanilla
1/2 tsp salt

Preparing:

Place the grated carrot in a bowl and add water to fill it.
Add sugar and oil and beat well.

Pass the mixture to a bigger bowl.
Add the remaining ingredients and beat until well blended.

Let stand for 10 minutes.
Place spoonfuls of the mixture on a greased tray and bake at 180°C (350°F) for 25 minutes.

New Years Blackberry Cheesecake

Ingredients:

330 g cream cheese
220 g sour cream
2 cups cream
1 1/2 cups sugar
3 envelopes unflavored gelatin
2 packets vanilla cookies
1 stick margarine
1 tsp vanilla
Juice of 1 lemon

BlackberryCoulis:
500 g blackberries
1 package strawberry gelatin
1/2 cup sugar

Preparing:

Process cookies, add the melted margarine and press against the bottom of a pyrex to form the shell.
Bake at 150ºC (300ºF) for 5 minutes.
Remove from oven and allow to cool.

Soak unflavored gelatin in 1/2 cup water for 30 seconds in the microwave and allow to cool.

Make whipped cream with cream.
Add sugar, lemon juice, cream cheese, sour cream, vanilla and soaked gelatin.
Pour over the shell and refrigerate for 1 hour.

Blackberry Coulis:
Let boil blackberries with sugar.
Liquefy, sift and put on the cheesecake.
Refrigerate and once its firm shed strawberry gelatin on top.
Refrigerate for 1 more hour.

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.

Chocolate and Mint Christmas Presents

Ingredients:

1/2 cup chocolate luster
2 tbsp mint candies, chopped
44 chocolate cookies

Preparing:

Mix the chocolate luster with the mint candies.
Put about 1 teaspoon luster in 22 cookies .
Place of remaining cookies on top.

Christmas Ice Cream Chocolate Sandwich

Ingredients:

3 cups flour
1 cup softened butter
1 cup icing sugar
60 g semibitter chocolate
1 tsp vanilla
4 egg yolks
Ice preference

Preparing:

Melt chocolate in a water bath, remove from heat and allow to cool.
Beat butter and sugar glass.
Add yolks, vanilla and melted chocolate and beat until a thick mass.

Divide the dough into 4 parts, and train each bar with 4 cm in diameter.
Wrap each bar in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 180°C (360°F).
Cut into bars of 1 cm slices and place on a greased cookie tray, separated 5 cm each.

Bake for 10 minutes, remove from oven and allow to cool.
Spread ice cream on one of the halves and cover with another, forming a sandwich.

Thanksgiving Chocolate A,maretti Peaches

Ingredients:

4 ounces Amaretti cookies, crushed
2 ounces plain chocolate, chopped
4 firm ripe peaches
2/3 cup white wine
1 tbsp honey
1 tbsp sugar
1/4 tsp ground cinnamon
1 egg white
Grated zest of 1/2 orange

Preparing:

Preheat oven to 160ºC (175ºF).

Combine crushed cookies with chocolate, orange zzest, honey and cinnamon.
Add the beaten egg white and mix to bind the mixture.

Halve and pit the peaches and fill them with small mounds of the chocolate mixture.
Arrange them in a greased tray.

Mix the white wine and sugar and bathe peaches with the mixture.
Bake for 40 minutes.

Thanksgiving Orange, Nuts and Chocolate Cookies

Ingredients:

1 1/2 cups traditional oats, uncooked
1 cup brown sugar
1 cup chocolate chips
1/2 cup butter, softened
1/2 cup wheat flour
1/2 cup little chopped walnuts
1 tbsp orange zest
1/4 tsp baking soda
1/4 tsp salt
1 egg

Preparing:

Preheat oven to 190°C (380°F).

Beat the butter with brown sugar until get a spongy mixture.
Add flour, baking soda and salt.
Add oats, nuts, chocolate chips and orange zest.

Place teaspoons of the mixture into a greased tray, separated to 5 cm.
Bake for 12 minutes.

Thanksgiving Cheesecake and Chocolate Parfait

Ingredients:

2 cups chocolate ice cream
1 1/2 cups cottage cheese
3 tbsp ground wheat crackers
2 tbsp semibitter chocolate chips, miniature
8 tsp sugar
2 tso brown sugar
1 1/2 tsp vanilla

Preparation:

Process in a food processor cheese, sugar, brown sugar and vanilla until obtaining an homogeneous mixture.
Add 1 tbsp of chocolate sparks.

Serve 1/4 cup of ice cream in each glass.
Add 1 tbsp of the cheese mixture.
Sprinkle with 2 tsp cookies ground.

Repeat layers and freeze for 30 minutes.
Decorate with chocolate chips.

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

Passion Fruit and Moors Mousse

Ingredients:

2 passion fruits
1/3 cup freezed Moors
4 tbsp sugar
5 laminae gelatin
1 envelope whipped cream
1 cup cold milk

Preparation:

Liquefy the Moors with the passion fruit pulp.
Add the sugar.

Aside, dissolve gelatin laminae in 4 cdtas of water.
Warm up in microwaves for 10 seconds.
Incorporate the gelatin to the fruits mixture.

Form the whipped cream with milk.
Add it to the previous mixture in surrounding form.

Spill the mixture in individual glasses.
Refrigerate for 3 hours.

Peach and Passion Fruit Cheesecake

Ingredients:

125 g crushed cookies
170 g chopped hazelnuts
75 g melted butter
250 g cream cheese
4 chopped peaches
300 g heavy cream
4 tsps unflavored gelatin
2 tbsp hot water
½ cup sugar
1/3 cup passion fruit pulp

Preparation:

Mix cookies with the hazelnuts and melted butter.
Press in a mold with a spoon until this firm one.
Refrigerate for 1 hour.

Hydrate the gelatin in the warm water and reserve.

Place the cream cheese, the sugar and the peaches in a processor and process until homogenize.
Pass the mixture to a container.
Add the cream and beat at the same time.
Incorporate the gelatin and the passion fruit pulp.

Spill the mixture on the hazelnuts crush.
Refrigerate for 4 more hours.

Chinese Fortune Cookies

Ingerdientes:

1 cup flour cup
1/2 cup sugar
1/2 cup olive oil
2 tbsp corn strach
1 tbsp water
2 tsp vanilla essence
1 tsp salt
4 eggs
Paper shivers of 8 cm length each one.

Preparing:

Write the wished fortune in each shivers.

Mix the flour with corn starch, the sugar, the salt, the oil and eggs.
Beat until obtaining a smooth paste.

Spill vanilla in the water and mix.

Put tablespoons of the mixture in a greased tray.
Extend to try to form circles of 10 cm of diameter.

Bake for 10 to 15 minutes at 200ºC.
Take off the cookies from the tray with a spatula and quickly place a slip of fortune paper, and double cookies.

Let cool completely.

Cholate Cheesecake

Ingredients:

1 3/4 cups ricotta cheese
1/3 cup cocoa
1/4 cup granulated sugar
1 cup milk
1/2 heavy vegetable cream
14 gr unflavored gelatin
1 1/2 tsp vanilla
15 cookies crushed
1 tbsp cocoa
1 tbsp oil

Preparation:

Preheat the oven at 175ºC (350ºF).

Put in a mold the cookies crushed, the cocoa and the oil.
Mix well until forming a crust and cover the bottom of the mold.
Bake for 5 minutes.

Process the ricotta cheese in the food processor and reserve.

Put 1/3 cup cocoa, the sugar, the unflavored gelatin and 1/2 cup milk in a pot.
Mix well and reserve for 5 minutes.
Add the rest of milk and cook it, but always mixing.

Retire of the fire and add vanilla and the ricotta cheese.
Refrigerate until the mixture is thickens.

Stir the heavy cream until forming whipped cream.
Add it in surrounding form to the cooled mixture.

Spill the mixture in the crust.
Cover with plastic paper and refirgerate for 4 hours.