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.

Real Lemon Pie

Ingredients:

1 3/4 cups plain flour
150 g chilled unsalted butter, chopped
2 tbsp caster sugar
Milk, for glazing

Filling:
2 cups caster sugar
4 thin-skinned lemons
4 eggs

Preparing:

Slice 2 unpelled lemons very thinly and remove the seeds.
Peel the other lemons, removing all the pitch, and slice the flesh very thinly and remove the seeds.
Put all the lemons in a bowl with the sugar and stir until the slices are coated.
Cover and leave overnight.

Preheat the oven to 180ºC (360ºF).

Sift the flour and a pinch of salt.
Rub in the butter with your fingertips until crumbly.
Stir in the sugar and gradually add 2 tbsp water mixing with a knife.

Gather the doug together, divide in half and roll each portion into a 25cm circle.
Lightly grease a 23cm pie dish and line with the pastry.
Cover and chill the other circle.

Beat the eggs and add to the lemon slices.
Pour into the pastry shell and cover with the pastry circle, crimping the edges to seal.
Brush with milk and bake for 1 hour.

Strawberry and Orange Tart

Ingredients:

1/4 k strawberry, cut by half
200 g sugar
100 g butter
200 ml orange juice
3 eggs
1 sheet of pie crust
Apricot Jam
GRated rind of 1/2 orange

Preparing:

Place the crust on a greased mold.
Click with the fork, cover with foil and bake for 10 minutes.

Beat butter with the sugar.
Add eggs, orange zest and orange juice.
Pour the mixture over the crust and bake for 25 minutes.

Heat the jam until it is liquid.
Place strawberries on the tart and cover with liquid jam.

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.

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.

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.

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.

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.

Lemon Cakes

Ingredients:

6 eggs whites
3 egg yolks
1 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
5 tablespoons sugar

Stuffed of Lemon:
2 cups heavy cream
1/2 teaspoons vanilla
1 tablespoon lemon gelatin dissolved
1 teaspoon lemon rind

Preparation:

Preheat the furnace at 175ºC (350ºF)

Beat the albumens at verge of snow.
Beat the yolks in another container.
Add half of the albumens.
Beat adding the flour little by little.
Add vanilla and the sugar.

Mix with surrounding form the rest of the albumens.
Spill the mixture in a greased mold.
Bake for 12 minutes until gilding.

Let cool.
Cut with small pastry cutters.

Beat, by aside, the heavy cream until forming chantillí cream.
Add vanilla and gelatin.
Mix strongly.

Take the cakes and decorate them with the luster being used in a decoration sleeve.

Sweet Potato Pie

Ingredients:

1 kg sweet potatoes
1 l milk
400 g butter
1 cup chocolate cream

Preparation:

After peel the sweet potato, cook it in milk, immediately sift it with a strainer.

Cremate the butter.
Add the sugar later and the pulp of the sweet potatoes.
Put this preparation into a greasing round mold.
Let rest during all the night in the refrigerator.

The following day, put in hot water for a few minutes to remove it from the mold.

Place in a plate to serve.
Cover with chocolate cream.