Coconut and Marshmallows Sweet

Ingredients:

1 t grated coconut
1 t evaporated milk
1 t milk
15 marshmallows, chopped
4 tbsp sugar
1 tsp vanilla
2 eggs
Butter

Preparing:

Grease a 20cm x 20cm pan.
Sprinkle half the coconut and place above the marshmallows with the rest of the coconut.

Mix the eggs with the sugar, vanilla and warm milks.
Pour over coconut and marshmallows.

Bake in water bath at 180ºC (350ºF) for 25 minutes or until set.
Cool and serve.

Hazelnut Roll with Raspberry Cream for New Year

Ingredients:

100 g roasted hazelnuts
¾ cup sugar
1/3 cup self-raising flour
5 eggs, separated
1 tbsp plain flour
1 tsp vanilla essence

Raspberry Cream:
200 g raspberries, lightly mashed
2/3 cup cream
1 tbsp caster sugar
1 tbsp brandy

Preparing:

Preheat oven to 180ºC (350ºF).

Brush a 30x25 cm (12x10 inch) swiss roll tin with oil, line the base and sides with paper and grease the paper.
Chop the hazelnuts in a food processor.

Beat the egg yolks and sugar until thick and pale, then add the vanilla.
Beat the egg whites in another bowl until stiff peaks form.
Fold the egg whites using a metal spoon into the yolks and sifted flours, one-third at a time.
Fold in the hazelnuts with the last third.

Spoon the mixture into the tin and smooth the surface.
Bake for 15 minutes.

Turn onto a dry tea towel covered with greaseproof paper and sprinkled with sugar and leave to stand for 1 minute.
Roll the cake up with paper carefully, using the tea towel as a guide, then leave for 5 minutes.
Unroll and discard the paper.

Raspberry Cream:

Beat the cream until stiff peaks form.
Fold in the raspberries, sugar and brandy.
Spread the cream over the cake, leaving a 1.5cm (5/8 inch) border.
Re-roll gently and refrigerate for 2 hours.

Decorate with cream, raspberries and chocolate curls and serve.

Thanksgiving Sweet Potato Pie

Ingredients:

2 cans of sweet potatoes
1 cup sugar
½ cup milk
½ cup melted butter
2 eggs
1 tsp vanilla extract
½ tsp nutmeg powder
½ tsp ground cinnamon
½ tsp powdered and Jamaica
½ tsp pepper
1 9-inch mold with crust
Whipped cream

Preparing:

Preheat oven to 175ºC (350ºF).

Blend all ingredients.
Fill the pie crust with the mixture.
Bake for 1 hour.
When cool, decorate with whipped cream and serve.

* The pie puff up but then go down as it cools.

Chocolate and Almonds Cookies

Ingredients:

1 cup blanched almonds, chopped
1 cup sugar
2 ounces unsweetened chocolate, chopped
3 egg whites
1/2 tsp vanilla extract
1/4 tsp almond extract

Preparing:

Preheat oven to 160ºC (320ºF).

Melt chocolate in water bath.
Stir to blend almonds with sugar, egg whites, vanilla and almond extracts.
Stir in the chocolate.

Place little doughs on baking sheets with baking parchment.
Brush each ball with little water and sift a thin layer of confectioners' sugar over them.
Bake for 12 minutes.

Chococonut Sweets

Ingredients:

1 1/2 cup icing sugar
1 1/2 cup shredded coconut
1 cup chopped chocolate
1/2 cup peanut
1/3 cup cream
3/4 tsp vanilla

Preparing:

Mix the cream with vanilla.
Melt chocolate with the vanilla mixture.
Add icing sugar gradually and the peanut, once melted chocolate.

Refrigerate for 20 minutes and form small balls with your hands.
Pass the balls on the grated coconut and serve.

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.

Easy Rice Pudding

Ingredients:

1 2/3 cups milk
3/4 cup cream
1/4 cup short-grain rice
1 1/2 tbsp caster sugar
1/4 tsp vanilla essence
1/4 tsp freshly grated nutmeg
1 bay leaf

Preparing:

Preheat the oven to 150ºC (300ºF) and butter a 1 litre ovenproof dish.

Mix together the rice, milk, caster sugar, cream and vanilla essence and pour into the dish.
Dust with nutmeg and icing sugar and float the bay leaf on top.

Bake for 3 hours ans serve.

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.

Semolina Pudding for Easter

Ingredients:

2 cups milk
3/4 cup semolina
40 g unsalted butter
2 eggs
4 tbsp sugar
2 tbsp ground almonds
1/4 tsp vanilla essence

Preparing:

Preheat the oven to 180ºC (360ºF).

Combine the semolina, milk and 3 tbsp of the sugar in a saucepan and bring to the boil.
Reduce the heat and simmer for 10 minutes stirring continuously until thick.
Add the butter, almonds, vanilla and eggs and mix well.

Pour into ramekins and srpinkle with the remaining sugar and bake for 15 minutes.

Almonds Sweets (Queijinhos do Paraíso)

Ingredients:

250 g sugar
50 g ground almonds
1 cup water
6 egg yolks
1 egg white
14 cherries, in syrup
1 tbsp butter
1 tsp vanilla powder

Preparing:

Cook water with sugar until it forms a syrup.
Add vanilla and 1 tsp butter.
Cook for 1 more minute, remove from heat and allow to cool.

Whisk the yolks and egg white.
Add almonds and cold syrup.

Pour mixture into greased individual molds.
Place half cherry on each one and bake at 170ºC (350ºF) for 15 minutes.

Caramel and Coconut Chocolate Cookies

Ingredients:

1 1/2 cup shredded coconut
1 cup caramels
3/4 cup brown sugar
1/2 cup flour
1/4 cup butter, in pieces
360 g chocolate chips
2 eggs, beaten
1 tsp vanilla
1/4 tsp baking powder
1/4 tsp salt

Preparing:

Preheat oven to 180ºC (360ºF).

Mix flour with the baking powder and salt.

Melt 1 cup of chocolate chips with butter in the microwave.
Add the brown sugar, eggs and vanilla and beat well.
Add the flour mixture, coconut, caramels and the rest of the chocolate chips.

Place portions of 1 tbsp mass separated in a greased tray.
Bake for 20 minutes.

Chocolate and Strawberries Valentine's Shortbreads

Ingredients:

1 1/2 cup plain flour
1 cup cream, whipped
3/4 cup icing sugar
1/3 cup cocoa powder
250 g strawberries, quartered
225 g chilled unsalted butter, chopped
2 egg yolks
1 tsp vanilla essence

Berry Sauce:
250 g strawberries, thawed
1 tbsp caster sugar

Preparing:

Preheat the oven to 210ºC (415ºF).

Sift the flour, cocoa and icing sugar.
Rub in the butter, using your fingertips, until the mixture resembles breadcrumbs.
Add the yolks and vanilla and mix with a knife until the mixture comes together.

Turn onto a lightly floured surface and gather together into a ball.
Roll the pastry into between two layer of baking paper to 5 mm thick.
Cut with a round cutter, place the rounds in trays with baking paper and bake for 8 minutes.

Place a biscuit on a serving plate, top with whipped cream and strawberries.
Top with a second biscuit, cream, strawberries and a third biscuit.

Process the strawberries and sugar until smooth and stir in 2 tbsp water.
Serve with the shortbreads.

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.

Chocolate and Coffee Saint Valentine's Pudding

Ingredients:

1 cup sugar
3/4 cup all-purpose flour
1/4 cup butter
1 ounce unsweetened chocolate, chopped into small pieces
5 tbsp milk
2 tsp baking powder
1/4 tsp vanilla extract
Pinch of salt

Topping:

7 tbsp dark brown sugar
5 tbsp sugar
2 tbsp instant coffee powder
2 tbsp unsweetened cocoa powder
1/2 pint hot water

Preparing:

Preheat oven to 170ºC (350ºF).

Sift flour, baking powder and salt and set aside.

Melt the butter, chocolate and sugar in a heatproof bowl set over a saucepan of simmering water, stirring occasionally and remove from heat.
Add flour mixture and mix well.
Stir in the milk and vanilla, and pour the mixture into a greased mould.

Topping:
Dissolved the coffee in the water and let cool.
Mix brown sugar, sugar and cocoa and sprinkle over the pudding mixture.
Pour the coffee envenly over the surface and bake for 40 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.

Manchego Cheese Cake

Ingredients:

400 g evaporated milk
220 g cream cheese
200 g Manchego cheese, cut into cubes
200 g butter
2 cups flour
1/2 cup milk
4 eggs
2 tbsp vanilla
2 tsp baking powder

Preparing:

Preheat oven to 150ºC (300ºF).

Beat cream cheese with butter.
Add eggs and vanilla.

Mix flour with the baking powder and sifted.
Add to the above mixture along with evaporated milk and Manchego cheese.
Pour into a greased mold and bake for 1 hour.

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.

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.

Papaya Lime Fool Mousse

Ingredients:

2 papayas, peeled and seedles
1 1/4 cup cream
3 tbsp vanilla sugar
2 tbsp lime juice

Preparing:

Mash the papaya flesh until smooth (don't do it in a food processor).
Add the lime juice and vanilla sugar.

Whisk the cream until soft peaks form.
Fold in the mashed papaya and spoon into serving glases.
Chill for 1 hour.

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.

New Years Wined Pears

Ingredients:

6 pears
1 liter of red wine
1 1/2 cup sugar
1 cup water
3 cinnamon sticks
2 bay leaves
2 tbsp margarine
1 tbsp peppercorns
1 tbsp vanilla

Filling:
1 1/2 cup cream cheese
1/2 cup powdered sugar
1/4 cup cream
1 tsp ground cinnamon

Preparing:

Bring to the boil water with red wine, cinnamon, vanilla, bay leaves, pepper and sugar.
Add whole peeled pears and cook over medium heat for 25 minutes.
Remove from heat and allow to cool.
Cut in half, remove the center and fill them.

Cook again the mixture of red wine and add margarine.
Allow to thicken and cook for 1 1/2 hours.
Bath pears with the syrup.

Filling: Mix all ingredients.

Chocolate-dipped Christmas Hazelnuts Crescents

Ingredients:

2 cups flour
1 cup usalted butter, softened
1/2 cup hazelnuts, toasted and finely chopped
12 ounces unsweetened chocolate, melted
3 ounces unsweetened chocolate, chopped into small pieces
6 tbsp sugar
1 tbsp hazelnut-flavored liqueur or water
1 tsp vanilla
Pinch of salt

Preparing:

Preheat oven to 170ºC (325ºF).

Beat butter until creamy and add the sugar, tha hazelnut liqueur, the vanilla, the chocolate and hazelnuts.
Add the flour and salt.

With floured hands, sahpe the dough into 2 x 1/2-inch crescent shapes.
Place on greased baking sheets, 2 inches apart.
Bake for 25 minutes.

Remove from the oven and let cool.
Dust the cookies with confectioner's sugar and dip half of each cookie into the melted chocolate.

Christmas Chocolate Chunk Ice Cream

Ingredients:

1 1/4 cups heavy cream, chilled
10 tbsp roughly grated chocolate
6 tbsp plain yogurt
6 tbsp sugar
Few drops of vanilla extract

Preparing:

Whip the cream and fold in the yogurt, sugar, vanilla and chocolate.
Stir gently to mix thoroughly.
Transfer to the ice-cream maker or freezer container.

Smooth the surface of the ice cream, then cover and freeze.
Gently stir with a fork every 30 minutes for up to 4 hours.

Christmas Singers Cookies

Ingredients:

2 1/2 cup flour
1 cup sugar
3/4 cup soft butter
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 egg
Vegetable colorants

Preparing:

Beat butter with sugar, salt and baking soda.
Add the egg, vanilla and finally the flour.

Divide dough in two and form two rolls of 6 inches of diameter.
Wrap in plastic and refirgerate for 2 hours.

Cut slices from the rolls of 1/4 inches thick.
Reserve some slices to decorate.
Colour few slices to form hats, hair and earflaps.

Place each face in a tray without grease.
Form the mouths with a toothpick.
Bake for 8 minutes to 160°C (325°F).

Christmas Chocolate and Mint Brownie

Ingredients:

1 1/4 cup flour
1 cup chocolate chips
1 cup chocolate mint chips
3/4 cup sugar
1/2 cup butter
2 eggs
2 tbsp water
1 1/2 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt


Preparing:

Preheat oven to 180°C (360°F).
Combine sugar, butter and water in a microwave container and cook on High power for 3 minutes to melt the butter.
Add chocolate chips to the mixture until melt.
Incorporate vanilla, stir and let stand for 5 minutes.

Add eggs one at a time to the mixture.
Incorporate the flour, baking soda, baking powder, salt and chocolate mint chips.

Pour the mixture into a greased mold.
Bake for 30 minutes.

Christmas Moka and Chocolate Pudding with Fruits

Ingredients:

2 cups low-fat milk
2/3 cup sugar
1/4 cup cocoa powder
3 tbsp cornstarch
1 tbsp butter
1 1/2 tsp instant coffee
1/2 tsp vanilla
1 egg

Preparing:

Mix sugar, cocoa, coffee and cornstarch in a medium saucepan.
Add cream and milk.
Heat to medium-heat, stirring constantly until boiling.
Let boil for 1 minute, while shuffling.

Beat the egg and incorporate roughly 1/2 cup of the hot milk mixture to egg.
Return the egg mixture to the pot.
Cook for 2 minutes, stirring constantly.
Remove the pudding off the fire, and add vanilla and butter.

Pour into individual molds.
Serve with fruit either warm or cover and refrigerate.

Christmas Peach Melba

Ingredients:

300 g fresh raspberries, thawed
2 tbsp icing sugar
1 1/2 cup sugar
4 firm ripe peaches
1 vanilla bean, split lenghtways

Preparing:

Purée the raspberries and icing sugar together in a food processor.
Pass throug a strainer and discard the seeds.

Stir the sugar, vanilla bean and 2 1/2 cups water in a pan over low heat until the sugar has dissolved.
Bring the sugar syrup to the boil and add the peaches.
Simmer for 5 minutes, remove with a slotted spoon and carefully remove the skin.

Serve with ice cream and the purée.

Christmas Ice Cream Chocolate Sandwich

Ingredients:

3 cups flour
1 cup softened butter
1 cup icing sugar
60 g semibitter chocolate
1 tsp vanilla
4 egg yolks
Ice preference

Preparing:

Melt chocolate in a water bath, remove from heat and allow to cool.
Beat butter and sugar glass.
Add yolks, vanilla and melted chocolate and beat until a thick mass.

Divide the dough into 4 parts, and train each bar with 4 cm in diameter.
Wrap each bar in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 180°C (360°F).
Cut into bars of 1 cm slices and place on a greased cookie tray, separated 5 cm each.

Bake for 10 minutes, remove from oven and allow to cool.
Spread ice cream on one of the halves and cover with another, forming a sandwich.

Thanksgiving Pumpkin Brulée

Ingredients:

1 1/2 cup evaporated milk
1 cup pumpkin, cooked
1/4 cup brown sugar
1/4 cup honey
3 eggs
1 tsp gruond cinnamon
1 tsp powdered ginger
1 tsp vanilla

Preparing:

Liquefy pumpkin with eggs, honey, cinnamon and ginger.
Add the evaporated milk and vanilla.

Pour into 6 individual molds.
Bake in water bath at 160°C (320°F) for 45 minutes.

Remove from the oven, cool and refrigerate for 2 hours.

Thanksgiving Whiskey Pecan Pie

Ingredients:

2 1/2 cups flour
220 g margarine
3 ounces granulated sugar
1 egg
1 tsp vanilla

Filling:
6 ounces brown sugar
4 ounces clear corn syrup
3 ounces molasses
2 ounces melted butter
220 g pecans
4 eggs
1 tsp vanilla
1/8 cup whiskey

Preparaing:

Beat butter with the sugar.
Add the egg and vanilla.
Incorporate the flour gradually, and finished knead by hand.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Put the dough into a greased mold, remove and refrigerate while preparing the filling.

Filling:
Preheat oven to 180°C (370°F).

Beat the eggs.
Mix corn syrup with sugar, molasses, vanilla and whiskey, and add to the eggs.
Incorporate pecans and melted butter.

Pour the mixture on the crust.
Bake for 30 minutes.

Thanksgiving Chocolate Pecan Pie

Ingredients:

1 1/4 cups flour
1/2 cup unsalted butter, softened
5 tbsp sugar
1 egg, beaten
Finely grated zest of 1 orange

Filling:
5 ounces plain chocolate, chopped
1 1/2 cups pecan
3/4 cup corn syrup
1/4 cup butter
3 tbsp light brown sugar
1 tsp vanilla extract
3 eggs beaten

Preparing:

Mix the flour and sugar.
Work in the butter evenly with your fingertips until combine.

Beat the egg and the orange zest.
Stir into the mixture to make a firm dough.
Add a little water if the mixture is too dry and knead briefly.

Roll out the pastry on a floured surface and use a to line a deep, 8-inch loose-based flan pan.
Chill for 30 minutes.

Preheat the oven to 160ºC (350ºF).

Filling:
Melt the syrup, sugar, chocolate and butter in a small saucepan.
Remove from heat and beat in the eggs and vanilla.

Sprinkle the pecans into de pastry shell and carefully pour in the chocolate mixture.
Place the pan on a baking sheet and bake the pie for 1 hour.
Cool in the pan for 10 minutes, then serve.

Thanksgiving Chocolate Cheesecake

Ingredients:

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

Preparing:

Preheat oven to 160°C (320°F).

Combine cookies with butter into a greased mold.
Push against the bottom to form a crust.
Bake for 10 minutes, remove from oven and allow to cool.

Mix the cream cheese with sugar.
Add chocolate chips, vanilla and nuts.
Incorporate whipped cream in surround form.

Pour the mixture on the crust and freeze for 2 hours.

Thanksgiving Crosissant Chocolate Pudding

Ingredients:

1 1/2 cups milk
1 / 2 cup sugar
1/2 cup chocolate chips
1/4 cup cocoa powder without sugar
3 eggs
2 croissants sliced
1/2 tsp vanilla
1/4 tsp salt

Preparation:

Beat milk, eggs, sugar, cocoa, vanilla and salt.
Place half of the croissants, chocolate chips and half of the mixture into a greased pan.
Repeat layer with the remaining ingredients.
Cook in water bath for 1 hour.

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.

Thanksgiving Cheesecake and Chocolate Parfait

Ingredients:

2 cups chocolate ice cream
1 1/2 cups cottage cheese
3 tbsp ground wheat crackers
2 tbsp semibitter chocolate chips, miniature
8 tsp sugar
2 tso brown sugar
1 1/2 tsp vanilla

Preparation:

Process in a food processor cheese, sugar, brown sugar and vanilla until obtaining an homogeneous mixture.
Add 1 tbsp of chocolate sparks.

Serve 1/4 cup of ice cream in each glass.
Add 1 tbsp of the cheese mixture.
Sprinkle with 2 tsp cookies ground.

Repeat layers and freeze for 30 minutes.
Decorate with chocolate chips.

Halloween Bats Cookies

Ingredients:

2 3/4 cups flour
1 1/2 cup granulated sugar
1 cup unsalted butter soft
2 tsp baking powder
1 1/2 tsp vanilla extract
1 tsp salt
1/2 tsp almond extract
1 egg

Bitumen colors:
4 cups icing sugar sifted
1/4 cup + 1 tsp water
2 tbsp coloring

Preparing:

Preheat the oven to 200°C (400°F)

Mix butter with the sugar.
Add the egg and extracts.

Mix flour with the baking powder and salt.
Add to the butter mixture 1 cup at a time.

Divide the dough into two balls, each ball spread over an floured area.
Cut with halloween bat cutters.

Bake in a greased tray for 8 minutes.
Allow to cool.

Bitumen colors:
Beat all ingredients for 5 minutes.
Add the desired color.
Leave covered with a cloth hú, edo since the bitumen harden fast.

Decorate cookies with bitumen and serve.

Pumpking Bars

Ingredients:

2 cups flour

2 cups icing sugar

1 2/3 cups granulated sugar

1 cup vegetal oil

3/4 cup chopped pecans

1/4 cup butter

15 ounces pumpkin, 1 tin

11 ounces smoothed cream cheese

2 tsp baking powder

2 tsp ground cinnamon

2 tsp baking soda

1 tsp vanilla

1/4 tsp salt

4 eggs

Preparing:

Mix the flour with the baking powder, baking soda, cinnamon and salt and reserve.
Stir the eggs, pumpkin, sugar and oil.
Add the flor mixture little by little.
Spill the mixture in a baking tray without greasing.
Bake at 150°C (350°F) for 30 minutes.
Let cool in the tray.

Stir the cream cheese with the butter and vanilla until they are well smooth.
Add the icing sugar little by little.
Spill the luster on the bars and decorate with a pecan.

Strawberry and Apricot Jelly Cookies

Ingredients:

3 butter bars at room temperature
3 1/2 cups flour
1 cup sugar
1 tsp vanilla
Strawberry or apricot jelly

Preparing:

Cremate butter with sugar and vanilla.
Add this mixture to the sifted flour.

Finish kneading and envolve in sticky paper.
Refrigerate for 30 minutes.

Preheat the oven to 170ºC (350ºF).
Divide the mass in small balls of 3 cm of diameter.

Place them in a baking tray.
Press them with the thumb in center.
Fill up with 1/4 tsp jelly.
Bake for 25 minutes.

Caramel Sundae

Ingredients:

4 portions of vanilla ice cream
440g apricots

Caramel:
1/2 cup toasted muesli(cereals)
30g unsalted butter
2 tbsp brown sugar
2 tbsp chopped nuts
1 tbsp grated coconut

Preparing:

Cook butter and the sugar in an pot for 3 minutes.
Add muesli, nuts and coconut.

Place a portion of ice cream in each glass.
Place above some apricots.
Spill with the caramel.

Chocolate Brownies

Ingredients:

1 1/2 cups flour
1 cup chopped nuts
1 cups chocolate chips
8 ounces cocoa
3 butter bars
6 eggs
1 tbsp vanilla
Picks of salt

Preparation:

Preheat the oven to 175ºC (350ºF).

Melt butter with cocoa and let cool.

Stir eggs with the salt until they change of color.
Add cocoa little by little, the flour, vanilla, nuts and chocolate chips.

Spill the mixture in a greased pyrex.
Bake for 40 minutes.

Plums Bread

Ingredients:

3 cups flour
1 1/2 cups boiling water
1 1/2 cups sugar
1 cup plums
1 cup nuts
1 egg
1 tbsp melted butter
1 1/2 tsp baking soda
1 tsp vanilla
1/2 tsp salt

Preparing:

Chopped the plums and add baking soda and boiling water.

Mix separate flour, salt and sugar.
Mix in another bowl egg, butter, vanilla and nuts.

Combine all the mixtures and form a manageable pastry.

Greased a mold and spill in the pastry.
Bake at 170ºC (350ºF) for 45 minutes.

Fruit Salad in Citronella Syrup

Ingredients:

300 g peeled pineapple
200 g peeled papaya
200 g strawberries
1 mango
2 green apples
10 mint leaves

Syrup:

250 ml water
80 g granulated sugar
2 passion fruits
2 citronella stalks
1 lime
1 stick cinnamon
1 vanilla pod, split lenghtways.

Preparing:

Scoop out the passion fruit pulp and put through a sieve to extract the juice.
Cut the lime into thin slices, and the citronella stalks into large pieces.

Bring to the boil the sugar with the water.
Remove from heat, add the passion fruit pupl, sliced lime, cinnamon, vanilla and citronella.
Cover and leave to infuse in the refrigerator for 1 hour.

Cut the fruits in pieces and pour the citronella syrup over them.
Refrigerate for 1 more hour.

Brulée Pudding

Ingredients:

400 g heavy cream
100 g milk
1 sweet bread bun
4 eggs
1/2 cup sugar
1 tbsp vanilla

Preparation:

Stir the yolks with the sugar and vanilla until obtaining a bow point.

Boil the heavy cream and retire of the fire.
Add it to the previous mixture little by little.

Add milk, beat and thicken in bath Maria.
Cut the bread in pieces and introduce in the previous mixture.

Spill the mixture into a greased Pyrex and dust it with the sugar.
Broil for 5 minutes

Black-Cherry Cakes

Ingredients:

370 g flour
320 g softened butter
310 g granulated sugar
250 g black-cherries
80 g brown sugar
1 egg
1 egg yolk
1 beaten egg for the glaze
1 1/2 tsp vanilla sugar
1 tsp baking powder
2 tsp rum
2 tsp aniseed liqueur
Pinch table salt
Freshly milled black pepper

Preparing:

Sieve the flour and the baking powder.

Mix the softened butter with the sugar, vanilla sugar and salt.
Add the egg and the egg yolk.
Incorporate the flour, the rum and the aniseed liqueur.
Bring the mixture together and chill for 1 hour.

Cook the cherries and the brown sugar for 10 minutes.
Remove from heat, add the pepper and let cool.

Part the ball of cake mixture and part-fill a greased small cake tins from the first half.
Top with a layer of cold cherries and cover with mixture from the second half.

Bake at 170°C (350°F) for 25 minutes.

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.

Nougat's Tartufo

Ingredients:

200 g chopped nougat
60 g chopped hazelnuts
60 g almonds
200 g chopped chocolate
45 g grated coconut
3 ½ pt vanilla ice cream
3 tbsp honey

Preparation:

Mix nougat, the hazelnuts, the almonds, the chocolate, the ice cream and the honey.
Spill the mixture in 8 cooled and covered individual aluminum molds.

Refrigerate for 1 hour.

Pass them through the grated coconut.
Place them in a tray and refrigerate for 1 more hour.

White Rose Mousse

Ingredients:

500 g mashed red berries
250 g sugar
200 g melted white chocolate
6 yolks
¼ cup water
1 ½ cup heavy cream
1 tbsp orange liqueur
2 tsp vanilla essence

Preparation:

Cook the mashed berries with ½ cup sugar and the liqueur in low fire, until the mixture dissolves at 1 cup and reserve.

Combine the rest of the sugar with the water and the yolks in a bath Maria container.
Beat for 10 minutes and retire of the fire.
Incorporate the white chocolate and vanilla.
Keep beating until it cools.

Aside, beat the heavy cream to midpoint.
Incorporate the cream to the previous mixture in surrounding form.

Divide the mixture in two portions.
Add mashed berries to one of the portions.

Throw alternate tbsps of both portions in glasses to serve.
Refrigerate for 45 minutes.

Strawberries Nests

Ingredients:

2 1/3 cups egg whites
2 1/3 cups granulated sugar
2 1/3 cus dust sugar
1 cup heavy cream
3 tbsp dust sugar
1 tbsp vanilla
200 g strawberries

Preparing:

Beat the egg whites with the granulated sugar.
Add the dust sugar little by little when they have tripled its volume.
Beat for 15 minutes until the mixture is thick.

Distribute the mixture in star form with a cooking sleeve in a previously covered mold.
Make circles in several levels, that resemble the nest of a bird.
Preheat the oven at 200ºF for 50 minutes.

Turn it off and introduce the mixture for 25 minutes.
Beat the heavy cream with vanilla and the sugar in dust until obtaining whipped cream.

Fill up the nests with the whipped cream and the strawberries.

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.

Dark and White Chocolate Mousse

Ingredients:

100 g black chocolate
15 g butter
2 eggs
500 ml whipped cream
1/2 ounce kahlúa
1 tbsp sugar
1 tsp vanilla

Mousse de White Chocolate:
20 g white chocolate
10 g hot heavy cream
40 g whipped cream

Preparing:

Melt the black chocolate.
Add butter, the egg yolks, vanilla and kahlúa. Beat the egg whites with the sugar at the verge of snow.
Incorporate the whipped cream in surrounding form and reserve.

Melt the white chocolate.
Add the hot heavy cream and the whipped cream.

Spill in individual molds first the white chocolate mousse.
Refrigerate for 1 hour.

Spill dark chocolate mousse above.
Refrigerate for more 6 hours.

Chinese Fortune Cookies

Ingerdientes:

1 cup flour cup
1/2 cup sugar
1/2 cup olive oil
2 tbsp corn strach
1 tbsp water
2 tsp vanilla essence
1 tsp salt
4 eggs
Paper shivers of 8 cm length each one.

Preparing:

Write the wished fortune in each shivers.

Mix the flour with corn starch, the sugar, the salt, the oil and eggs.
Beat until obtaining a smooth paste.

Spill vanilla in the water and mix.

Put tablespoons of the mixture in a greased tray.
Extend to try to form circles of 10 cm of diameter.

Bake for 10 to 15 minutes at 200ºC.
Take off the cookies from the tray with a spatula and quickly place a slip of fortune paper, and double cookies.

Let cool completely.