Pop Corn Lollipop

Ingredients:

10 to 12 cups butter pop corn
2 cups choopped pretzels
14 oz milk caramels
2 tbsp water
72 pretzel sticks
1 cup semisweet sparks of chocolote

Preparation:

Place wax paper in three baking trays.

Sprinkle with antiadherent spray a bowl.
Add pop corn and chopped pretzels.

Aside, melt caramels with the water in a bowl in bath Maria.
Spill on the pop corn and the pretzels.
Mix and let rest for 5 minutes.

Form small balls with lubricated hands.
Introduce a pretzel stick to each small ball and press hard.

Put them on the trays and let them rest for 15 minutes.
Melt the chocolate in bath Maria.
Let rest for 2 minutes.

Decorate them with the chocolate.
Let rest for 2 hours.

Peaches Mousse

Ingredients:

6 peaches
60 g sugar
2 1/2 cup heavy cream
1/4 teaspoon of almonds essence

Preparation:

Cut the peaches in pieces.
Stir them with the sugar.

Stir the heavy cream forming whipped cream.
Add with envolving movements the peaches mix.

Spill in individual glasses and decorate with extra peaches.
Refrigerated for 35 minutes.

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.

Decorated Caramels

Ingredients:

12 oz chocolate
1 cup chopped toffees caramels
1 cup chopped pistachos
1 cup color candys to decorate
48 Caramels
Small sticks

Preparation:

Chopped the chocolate.
Fuse it in bath Maria.

Put in a plate caramels toffees.
Put in other one the pistachos, and into another one the candies.
Introduce a small stick in each one of 48 caramels.

Envolve them in the fused chocolate.
Pass them through some of the previous plates.

Place them on wax paper.
Let them rest for one hour until the chocolate becomes hardened.

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.

Melon Gelatin

Ingredients:

2 1/2 cups apple juice

1 cup orange melon small balls

1 cup green melon small balls

1 1/2 cups Ginger Ale

2 tbsp unflavored gelatin

1 teaspoon lemon juice

Preparation:

Warm up the apple juice.

Dissolve the unflavored gelatin in it.

Add the Ginger Ale and the lemon juice.

Let cool for 1 hour.

Dry the melon small balls with an absorvente paper.

Add them to the gelatin.

Drain it on a round bowl (for 6 cups.)

Let cool until he is firm.

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.

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.

Lemon Flan

Ingredients:

1 cup sugar

6 eggs

750 gr condensed milk

250 gr milk

1 teaspoon vanilla

Lemon rind 2 lemons

Preparation:

Caramelize the sugar in a flan mold.

Let cool.

Stir the rest of the ingredients.
Spill the mixture in the mold with the caramel.

Cover with aluminium paper.

Cook it in bath Maria in low fire for 35 minutes.

Nuts Leaves

Ingredients:

180 gr butter
4 teaspoons vanilla
50 gr sugar glass
350 gr flour
250 gr chopped nuts

Preparation:

Beat the butter until smoothing it.
Add little by little 1/4 of cold water and vanilla.
Incorporate the sugar, the flour and the nuts until forming a manageable mass.
Let cool for 1 hour.

Stretch the pastry on a greased surface.
Cut it with cake cutters.

Place them in a greased tray.
Bake at 160ºC for 10 minutes.

Let cool.
Dust it with sugar glass.

Ice cream with Fruits to the Licor

Ingredients:

2 tablespoons butter
1/2 kg raspberries, moors and strawberries (or the fruit that is preferred)
2 tablespoon sugar
1 tablespoon orange licor, brandy or rum
800 gr vanilla ice cream

Preparation:

Warm up the butter in an frying pan.
Stir contantemente for 5 minutes.
Add to the fruits and the sugar.
Cook for 1 or 2 more minutes.

Retire of the fire.
Put the licor on the fruits.

Serve the ice cream in you cotoot.
Cover it with the fruits still warm.

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.

Apple Tart

Ingredients:

3/4 bar melted margarine
2 cups cookie crush

Stuffed:
2 rinded apples
250 ml condensed milk
2 eggs
1/2 bar melted margarine
3 apples (in gores)
2 tbspsugar
1 tsp cinnamon

Preparation:

Pastry:
Mix the ingredients and extend them in a pyrex.

Stuffed:
Beat the eggs with a globe beater.
Add the margarine, the condensed milk and the apple rind.

Spill on the pastry.
Cover the previous mixture with gores with apple.
Bathe it with the sugar and the cinnamon.

Bake at 175ºC (350ºF) for 45 minutes.

Orange Dessert

Ingredients:

250 ml condensed milk
4 tablespoons unflavor gelatin
5 cups orange juice
1/2 cup water

Preparation:

Soak in water the unflavor gelatin.
Melt it in bath Maria and let cool.

Mix the orange juice with the condensed milk and the gelatin.
Spill the mixture in a mold.
Let cool until it materializes.

Bananna Mousse

Ingredients:

3 mature banannas
1 tbsp lemon juice
1 tsp vanilla
1 tspf cinnamon
1/4 cup coconut rind
2 tbsp sugar
Whipped cream

Preparation:

Beat the banannas with the lemon juice, the cinnamon, vanilla and the sugar until forming a mixture.
Incorporate the coconut in surrounding form.
Add the whipped cream.

Distribute it in glasses.

Bolo de Mel (Honey Sponge Cake)

Ingredients:

100 g sugar
6 egg yolks
2 eggs
50 g flour
1 cup syrup

Preparation:

Beat the whole eggs with the sugar until they are whitened and frothy.
Add the yolks and continue beating.
Incorporate the flour little by little.

Spill the mixture in a greased mold.
Bake at 225ºC for 30 minutes.

Let cool and bathe it with the syrup.
Dust with glass sugar or honey if it is desired.