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.

Rompope Rice with Raisins

Ingredients:

1/2 l milk
2 cups rice
1 1/2 cups rompope (eggnog)
1/2 cup raisins
1/4 cup sugar
1 cinnamon stick

Preparing:

Cook over medium heat rice with milk, sugar, cinnamon and 2 cups of water for 30 minutes.
Add rompope (eggnog) and raisins and cook on low heat for 10 more minutes.

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.

Potato and Orange Dessert

Ingredients:

1 1/2 cups milk
1 cup mashed potatoes
3/4 cup superfine sugar
2 tbsp raisins
1 tsp ground cinnamon
1 tsp grated orange peel
1 tsp vanilla

Preparing:

Cook the milk with sugar, cinnamon, raisins, orange rind and vanilla.
Add the mashed potato when boil and stir constantly.
Place in individual glasses and serve.

Coffee and Raisins Jelly

Ingredients:

1 1/2 cup milk
1/2 cup cold water
1/2 cup espresso coffee
1/3 cup evaporated milk
200 g sugar
150 g raisins
35 g unflavored gelatin

Preparing:

Moist gelatin in cold water for 5 minutes.
Dissolve in water bath and set aside.

Bring to the boil the milk with sugar, coffee and raisins.
Remove from heat and add gelatin.
Stir until dissolved.

Pour into the mold and refrigerate for 2 hours.
Decorate and serve.

Christmas Sweet Crowns

Ingredients:

4 1/2 cups Corn Flakes
1 cup miniature marshmallows
1 cup white marshmallows
1/3 cup chopped almonds
1/3 cup golden raisins
1/3 cup dried cherries
1/2 bar butter

Preparing:

Combine corn flakes, marshmallows, almonds, raisins and cherries.

Besides, melt butter and cup white marshmallows, stirring constantly.
Pour over cereal mixture.
Toss until well covered.
Pour the 1/4 cup of mixture for each crown on a tray covered with waxed paper.

Flatten to form circles of 5 cm wide, and open the center using the handle of a wooden spoon.
Allow to cool for 1 hour.

Thanksgiving Apple Pie

Ingredients:

500 g puffy pastry
200 g sugar
75 g butter
50 g raisins
6 apples peeled and chopped
300 ml water
2 tbsp cinnamon
Lemon zest

Preparing:

Cook all ingredients except the pastry.
Allow to boil for 15 minutes and drain.

Put the pastry into a greased mold.
Add the filling and cover again with more pastry.

Bake at 175C(350F) for 35minutos.

Apple Tortino

Ingredients:

2 yellow apples cut in pieces
1 pear cut in pieces
100 g sugar
50 g raisins
40 g flour
200 mililiter milk
4 eggs

Sauce:
250 mililiter milk
60 g sugar
3 egg yolks

Preparing:

Mix very well all the ingredients in a bowl.
Spill mixture in a greased mold.
Bake at 160°C (350°F) for 20 minutes.

Sauce:
Cook the ingredients for 5 minutes.
Spill on the baked apple.
Serve with ice creams.

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.

Esdimille

Ingredients:

1 1/4 liters milk
1 1 /4 cup sugar
150 g semolina
3 tbsps raisins
3 tbsps chopped nuts
1 tbsp ground cinnamon
1 cinnamon stick

Preparing:

Soak the semolina in 1 cup water for 30 minutes.

Warm up milk in a pot with the cinnamon.
Add the semoline with the soaking water when the milk boils.
Cook for 10 minutes.
Add sugar, raisins and nuts and cook for 5 more minutes.

Retire of the stove.
Spill the mixture in individual molds and dust with cinnamon.

Apple Indian Pudding

Ingredients:

2 chopped apples
1 egg
2 cups milk
1/3 cup corn flour
1/4 cup raisins
2 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp salt

Prepararing:

Preheat the oven to 170ºC (350ºF).

Bring to the boil 1 1/2 cup milk.

Aside, stir the flour with remaining milk.
Add into the hot milk and cook until it returns to boil.
Add sugar, cinnamon, salt and the beaten egg.
Add raisins and apple.

Spill the mixture in greased individual molds.
Bake for 30 minutes.

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.

Pear Strudel

Ingredients:

14 oz flour
1 egg yolk
1 oz oil
5 oz warm water
2 oz melted butter
One picks salt

Stuffed:
4 or 5 pears cut in fine slices
1/2 cup raisins
2 tbsp flour
1/2 cup worn cake or pie
1/2 sugar cup
3 tbsp licor

Preparation:

Mix all the ingredients in a porcesador of foods, until obtaining a smooth and elastic pastry.
Place in a greased bowl.
Let rest for 30 minutes.

Mix all the ingredients of the filling very well.
Let rest for 20 minutes.

Stretch the pastry as more as you can on a greased base.
Varnish it with additional melted butter.
Place the filling all by the pastry.
Coil down leaving to the opening mouth.

Varnish the superior part of the coil with more melted butter.
Bake at 175ºC (350ºF) until gilding.

Apple and Raisin Pudin

Ingredients:

2 cups heavy cream
1/2 cup sugar
4 eggs
1/4 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons melted butter
7 bread slices without edges
2/3 cup raisins
Additional cinnamon to decorate

Preparation:

Preheat the furnace at 175ºC (350ºF).

Mix the first 5 ingredients in the beater.
Mix the bread, the butter and the raisins with a spatula.

Put the mix into a greased pyrex.
Bathe with the mixture of the heavy cream.
Bake for 30 minutes.

Add the additional cinnamon.
Bake for 35 more minutes.

Doughnuts with Strawberries Sauce

Ingredients:

Doughnuts
250 g strawberries
1/2 cup raisins
1 cup water
60 g butter
80 g sugar
1 tsp orange rind
250 g flour
3 eggs.

Salsa
80 g sugar
80 ml water
2 tbsp cognac
Oil

Preparation:

For the Doughnuts
Warm up the butter, the sugar, the raisins and the grated rind of orange in a pot and let boil.
Add the flour, removing constantly until it is mixed well.
Let cool and add eggs little by little beating well.
Reserve.


For the sauce:
Warm up the sugar and the water until dissolving completely.
Add the strawberries and let it boil to untimed fire during 5 minutes
Beat it for 5 minutes.
Add a few drops of cognac.


Warm up oil and incorporate small balls of mass.
Fry until they are swollen and they gilded.
Let dry and dust it with glas sugar.
Serve with the sauce.

Mango and Almonds Dessert

Ingredients:

6 choppedMangos.
1/2 cup chopped almonds.
1 tbsp raisins.
1 cup sugar

Preparation:

Boil the sugar in a cup of water and when it is on the verge of small ball, add the almonds and mangos.

Let boil everything, moving constantly, and when it thickens put it in a plate.
Decorate with the raisins.

Let cool and serve in a high glass.