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.

Caramel and Nuts Valentine's Brownies

Ingredients:

420 g caramels
360 g chocolate chips
120 g dark chocolate, chopped
2 cups sugar
2 cups chopped nuts
1 cup flour
3/4 cup butter
1/4 cup cream
4 eggs

Preparing:

Preheat oven to 180ºC (360ºF).

Melt the chocolate with butter in the microwave.
Add sugar, eggs and flour.
Pour the mixture on a greased mould and bake for 20 minutes.

Melt caramels with the cream in the microwave.
Add 1 cup nuts.

Pour the mixture over the partially baked brownie.
Spread the chocolate chips and finally cover with remaining brownie mixture.
Sprinkle with nuts and remaining chocolate chips and bake for 30 more minutes.

Chocolate and Nuts Saint Valentine's Sweet Temptations

Ingredients:

1 cup sugar
1 cup marshmallows
1 cup chopped walnuts
1 cup chocolate chips
1/2 cup butter
1/2 cup unsweetened cocoa powder
1/2 cup flour
1/4 cup buttermilk
1 egg
1 tsp vanilla

Preparing:

Preheat oven to 180ºC (360ºF).

Combine butter and cocoa in a pan to low heat .
Remove from heat and add sugar, flour, buttermilk, egg and vanilla.
Pour the mixture into a greased pan and bake for 25 minutes.

Remove from the oven and sprinkle the marshmallows, walnuts and chocolate chips on top.
Return to oven for 5 minutes.

Frozen Chocolate and Nuts Saint Valentine's Cheesecake

Ingredients:

285 g cream cheese, softened
1 1/2 cup ground crackers
1 1/3 cup whipped cream
1 cup semibitter chocolate chips
3/4 cup chopped walnuts
1/2 cup sugar
1/3 cup melted butter
1 tsp vanilla

Preparing:

Preheat oven to 160ºC (350ºF).

Combine ground crackers with the melted butter.
Press at the bottom of a pan and bake for 10 minutes.
Remove from oven and allow to cool.

Stir cream cheese with sugar.
Add melted chocolate chips, vanilla and nuts.
Fold in the whipped cream.

Pour the mixture over the crust and freeze for 3 hours.

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

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

Walnut and Pecan Bread

Ingredientes:

450 g flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
1 tsp sugar
1 1/4 cups buttermilk
3/8 cup chopped walnuts
1/2 cup chopped pecans

Preparation:

Preheat the oven to 180ºC (350ºF).

Sift the flour, the cream of tartar, the baking soda and the salt in a bowl.
Add the sugar and the nuts and stir.
Pour in the buttermilk and mix it.

Knead the dough with floured hands.
Shape into a circle and put it on a floured baking sheet.
Cut a cross in the top of the dough.

Bake it for 30 minutes.
Then cover with foil and bake for more 15 minutes.

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.

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.

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.

Peaches Cobbler

Ingredients:

1 big tin of peaches
1 tbsp vainilla
1 box vainilla cake mixture
1 margarine bar
1 cup coconut
1 cup chopped nuts

Preparation:

Preheat the furnace to 175ºC (350ªF).

Place the peaches in a pyrex.
Add vanilla and mix.

Cover the peaches with the cake mixture.
Bathe it with the melted margarine, the coconut and the nuts.

Bake for 45 minutes.

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.

Pear and Nuts Gelatin

Ingredients:

1 pear tin in almíbar

80 gr lemon gelatin

1/2 cup Ginger Ale

2 tbsp lemon juice

240 g cheese crema

1/4 cup chopped nuts

Preparation:

Chopped pears in small pieces.

Separate and reserve the syrup.

Add water until it is left a syrup of 1 1/2 cups.

Let boil the syrup.

Retire it off the fire.

Dissolve the gelatin in it.

Add the Ginger Ale and the lemon juice.

Reserve 2 1/2 cups gelatin at room temperature.

Add the cheese cream and the nuts.

Mix with globe beater.

Put the gelatin water in a mold.

Refrigerate and wait for until it materializes.

Add chopped pears until it materializes.

Add the gelatin with the cheese.
Refrigerate and let materializes.

Strip and serve.

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.

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.

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.