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.

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.

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 Mango and Nuts Jam

Ingredients:

750 g sugar
200 g chopped walnuts
2 ripe mangos, peeled and cut into cubes
1 lemon, the juice and grated rind zest

Preparing:

Cook over medium heat the mangos with the lemon juice and rind and half the sugar.
Add the remaining sugar and walnuts when boil.
Stir constantly with wooden spoon for 1 hour.
Pour the jam into a clean and sterilized jar.

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.

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.

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 Lemon and Nuts Dessert

Ingredients:

230 g butter
75 g powdered sugar
1 cup cornstarch
1 cup flour
1 ounce amaretto
4 tbsp rum
3 tsp water
1 tsp vanilla
Strawberries chopped

Lemon Pudding:
100 g sugar
1/2 cup cream
1/4 cup lemon juice
Lemon zest

Nutella mousse:
2 cups whipped cream
1/2 cup nutella (nuts cream)
Liquid Sugar syrup

Preparing:

Lemon Pudding:
Beat eggs with sugar.
Boil the cream, remove from heat and add eggs.
Add the lemon and lemos zest.

Beat butter with the powdered sugar, vanilla, rum and water.
Mix flour with cornstarch and add to the mixture until it forms a ball.
Refrigerate for 1 hour.

Stretch the dough and bake the stuffing for 30 minutes to 150C (300F).
Place strawberries with half tbsp sugar and amaretto.

Nutella mousse:
Melt the Nutella with liquid sugar in a water bath.
Allow to cool and add the whipped cream in surround.

Rhubarb and Pear Crumble

Ingredients:

600 g rhubarb
50 g unsalted butter
2 firm ripe pears
1/2 cup rolled oats
1/4 cup wholemeal plain flour
1/3 cup soft brown sugar
2 strips lemon rind
1 tbsp honey

Preparing:

Cut the rhubarb into 3 cm pieces.
Place in a pan with the lemon rind and 1 tbsp water.
Cook covered, over low heat for 10 minutes.
Cool a little, stir in the honey and remove the lemon rind.

Preheat the oven to 180° C (350°F).

Peel the pears and cut them in pieces and combine with the rhubarb.
Pour into a ovenproof dish and smooth the surface.

Combine the rolled oats, wholemeal flour and brown sugar.
Rub in the butter using just your fingertips, until the mixture looks crumbly.

Spread the crumble over the fruit.
Bake for 15 minutes.

Sweet Potato and Coconut Dessert

Ingredients:

1 coconut grated
3 sweet potatoes
4 cups sugar
1 cup milk
1 cup raisins
1 cup dark rum
5 egg yolks
1 butter bar
Lemon zest

Preparing:

Cook without letting move and until boils the coconut with the coconut water, milk, sugar and the sweet potato.
Retire of the fire when the sweet potato is cooked.
Add butter, lemon zest, raisins, rum and yolks.

Cook again without letting move, until boiling and that is well thick.
Retire of the fire and leave covered until cooling.

Coconut Guayabas

Ingredients:

8 guayabas
150 g grated coconut
100 g sugar
3 cups water
1 lemon

Preparing:

Cut guayabas by half and retire the seeds.

Boil the sugar in the water.
Add guayabas and drops of lemon.

Remove guayabas from the water and incorporate the seeds and reduced to half until forming thickens mixture.

Soak the coconut and let it boil for 3 minutes.
Fill up guayabas with the coconut and bathe with the syrup.

Foliberta's Doughnuts (Rosquinhas da Filiberta)

Ingredients:

200 g flour
100 g butter
100 g sugar
80 g glass sugar
3 tbsp milk
1/2 tbsp baking soda
1/2 tsp lemon juice
1 egg white
Grated rind of 1/2 lemon

Preparing:

Dissolve the sugar with milk in a pot to the fire.
Retire of the fire and let cool at room temperature.

Add the butter, the flour, the grated and baking soda.
Mix well until obtaining a homogenous pastry.

Form doughnuts and place in a greased tray.
Bake at 170°C (350°F) for 15 minutes.

Beat the sugar glass with the lemon juice and the egg white.
Sprinkle the doughnuts with glass and let cool.

Strawberries Semolina

Ingredients:

300 g strawberries washed and hulled
30 g caster sugar
Juice of half a lemon
250 ml milk
30 g fine semolina
30 g granulated sugar
1 egg yolk
1 vanilla pod
Grated zest of 1 lemon

Caramel:
50 ml single cream
50 ml water
100 g granulated sugar
2 tsps balsamic vinegar

Preparing:

Cut the strawberries in half.
Mix them with the sugar and the lemon juice.
Chill for 30 minutes.

Place the measured milk and vanilla pod in a saucepan and bring to the boil.
Sprinkle in the semolina.
Stir with a ballon whisk for 1 minute.
Add the sugar and lemos zest.

Remove from the heat and beat in the egg yolk.
Pour into a bowl and leave to cool.

Caramel:
Heat the single cream, and bring it to the boil.
Remove from the heat.

Make a light brown caramel with the sugar and measured water.
Remove from the heat.
Add the warm cream.

Leave to cool.
Add the vinegar and put to one side.

Divide the strawberries between individual glass bowls.
Cover with the semolina, and chill in the refrigerator for 1 hour.
Cover the semolina with the caramel just before serving.

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.

Banana Mousse

Ingredients:

400 g mashed bananas
250 g heavy cream
280 g sugar
100 ml water
10 ml lemon juice
7 g unflavored gelatin
4 egg whites
1 banana to decorate

Pionono:
40 g flour
40 g sugar
20 g honey
4 eggs
Vanilla essence

Preparation:

Pionono:
Stir eggs, the sugar and the honey.
Perfume with the vanilla essence.
Add the flour in surrounding form.

Extend the mixture in a greased plate.
Bake at 230ºC for 10 minutes.
Let cool and cut with cake cutter in circles.

Mousse:
Hydrate the gelatin in the water and reserve.

Stir the egg whites with the sugar until forming merengue.
Incorporate the mashed bananas and the lemon juice.
Add the hydrated gelatin.

Stir the heavy cream until forming whipped cream.
Incorporate it to the previous mixture in surrounding form.

Place the "pionono" circles at the bottom of each individual mold.
Spill the mixture in each mold.
Refrigerate for 1 hour.

Decorate with chocolate strips, bananas and caramel.

Bananna Flan

Ingredients:

250 g condenseded milk

4 banannas

2 tbsp lemon juice

1 tbsp vanilla essence

4 eggs

1 cup water

Aluminum paper

Preparation:

Stir the ingredientes.

Spill the mixture in a mold.

Cover it with aluminum paper.

Cook in bath Maria at 300ºC (600ºF) for 40 minutes.

Retire of the fire and let cool.