Category: Dessert

Posted on » by Michael » Theme:

Banana Pie (Torta de Banana)

I thought this was delicious. It was almost like a torte /crumb topping. I served it warm with (purchased) vanilla ice cream. About 10 minutes before serving I popped it in a 375 F degree oven for 10-15 minutes.

Ingredients:

  • ½ cup sugar
  • 1 teaspoon cinnamon
  • 2 ½ cups flour
  • 2 cups sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon baking powder
  • 1 stick melted butter
  • 8 – 10 sliced bananas

Instructions:

  1. Preheat oven to 350°F.
  2. Coat a 9”x 13” glass pan with baking spray with flour.
  3. In a bowl mix ½ cup of sugar and 1 teaspoon of cinnamon. Reserve
  4. In a mixer mix flour, 2 cups of sugar, 1 teaspoon of cinnamon, baking powder and butter until well mixed.
  5. Add 1/3 of the flour mixture to the glass pan.
  6. Add a layer of bananas to cover flour mixture and sprinkle half of the sugar/cinnamon mixture over bananas.
  7. Add 1/3 of the flour mixture and another layer of bananas.
  8. Sprinkle the other half of the sugar/cinnamon mixture over the bananas.
  9. Add the last 1/3 of the flour mixture.
  10. Bake for 40 minutes or until golden brown.
  11. It can be served warm with ice cream or cold.

https://lortie2017.wixsite.com/brazilian-food-blog/copy-of-salpicao-de-frango-1

Posted on » by Michael » Theme:

Blueberry Blintzes

http://www.thejoykitchen.com/recipe/blueberry-blintzes?

Makes about twelve 7 1/2-inch blintzes

Combine in a blender or food processor until smooth:
1 cup all-purpose flour
1 cup milk
3 large eggs
2 tablespoons butter, melted
2 teaspoons sugar
Pinch of salt
Pour the batter into a pitcher or other container with a pouring lip. Cover with plastic wrap and let stand at room temperature for 30 minutes, or refrigerate up to 2 days. Heat a medium nonstick pan over medium to medium-high heat. Melt 1 teaspoon butter in the pan and swirl it around to coat the surface of the skillet. You will need to regrease the pan after cooking each blintz. Use 3 tablespoons batter for each blintz, but do not turn the blintzes. Instead, cook until the top is dry and set and the underside is golden.
Meanwhile, combine in a medium saucepan:
1 cup fresh or frozen blueberries or other fruit of choice
Finely grated zest and juice of 1⁄2 lemon
2 tablespoons sugar
(Pinch of ground cinnamon)
Bring to a boil over medium heat, stirring constantly, then continue to boil until the mixture is the consistency of jam. Add:
     1 cup fresh or thawed frozen blueberries or other fruit of choice
Cook and stir for 1 minute. Transfer to a bowl and let cool to room temperature.
Spoon 2 generous tablespoons of the filling onto the center of the unbrowned side of each blintz. Fold the sides of each blintz around the filling to form a rectangular package. (The filled blintzes can be wrapped airtight and frozen for up to 1 month.) Heat in a large skillet, preferably nonstick, over medium heat until the butter is melted and the bubbles have subsided:
  2 tablespoons butter
1 tablespoon vegetable oil
Add the blintzes, seam side down, to the pan and cook, turning once, until golden brown on both sides. Transfer the blintzes to paper towels to drain briefly. Serve immediately.

I reheated about 325 for about 10 minutes. Mine came out a little small but if they were bigger I think may have needed 12 minutes to hear through. I served with a little  confectionery sugar on top. I ended up with probably about 20 minis blintzes.

Posted on » by Dino » Theme:

Thai Coconut Sticky Rice With Mango (Khao Niao Mamuang)

Recipe taken from Serious Eats.

Notes

I didn’t use any fancy steamer/cheesecloth/towel concoction as recommended below; I did some research and the Instant Pot® or any decent rice cooker can make perfect sticky rice.

The recommendations I found suggested not to soak the rice (Step 1 below), but instead to rinse the rise the rice 3–4 times with cold water until the water does not appear too cloudy.  After that you can cook the sticky rice as you would any traditional rice in a rice cooker.

Ingredients

  • 1 cup Thai sweet sticky rice (7 ounces; 200g)
  • 1 (14-ounce; 400ml) can full-fat coconut milk, blended well to incorporate fat, divided
  • ½ cup sugar (3½ ounces; 100g), divided
  • Kosher salt
  • 2 teaspoons (6g) cornstarch
  • 2 Ataúlfo mangoes (about 6 ounces or 170g each), peeled, pitted, and sliced
  • Toasted sesame seeds, for garnish

Directions

  1. In a large bowl, cover rice with water by several inches and let stand at room temperature 1 hour or up to overnight. (If you plan on using the Istant Pot®, skip this step and instead rinse the rice with cold water a few times until it appears less cloudy).
  2. Drain rice. Assemble a steamer, line with cheesecloth or a clean kitchen towel, and add rice, smoothing surface to form an even layer. Set over high heat, bring water in steamer to a boil, cover, and cook until rice is tender, about 20 minutes. (Or just use the a rice cooker, or the Rice button on the Instant Pot®!)
  3. Meanwhile, in a small saucepan, bring half the coconut milk to a simmer over medium heat, stirring frequently. Whisk in 1/4 cup plus 2 tablespoons sugar and a large pinch of salt until dissolved. The coconut milk should taste salty-sweet.
  4. Transfer cooked rice to a large heatproof bowl and pour coconut milk mixture on top (it will look like too much liquid). Stir well to combine, cover with plastic, and let stand until liquid is absorbed, about 20 minutes. (You can let it stand up to 2 hours at room temperature.)
  5. Meanwhile, clean saucepan and add remaining coconut milk to it. Bring to a simmer over medium heat, stirring frequently. In a small bowl, combine cornstarch with a couple of teaspoons of the hot coconut milk and stir to form a slurry. Whisk cornstarch slurry into coconut milk and simmer until thickened, about 3 minutes. Whisk in remaining 2 tablespoons sugar and a large pinch of salt until dissolved. Keep coconut cream warm.
  6. When ready to serve, mound coconut rice onto plates and arrange sliced mango alongside. Drizzle coconut cream all over rice and garnish with toasted sesame seeds. Serve right away.