Braided Rosca with Cinnamon
Makes 2 Large or 4 Small Braids
Ingredients:
½ Litre Milk
2 Packets of Active Dry Yeast (I only had 1 and it came out fine)
7 Oz Sugar
1 Tsp Salt
3 Eggs - Lightly Beaten
3 Tbsp Butter - Melted
Flour - Just until it comes together
Sauce:
1 Cup Whole Milk
1 Cup Sugar
2 Tbsp Cinnamon
Warm milk to 110°-112°.
Dissolve the yeast, then stir in 2 Tbsp Sugar, and about 7-8 Tbsp Flour into the milk and stir until dissolved and thickened. Let stand until it doubles.
With the paddle attachment and mixer on low, add the lightly beaten eggs, salt, melted butter, rest of the sugar and mix until smooth.
Add Flour ½ cup at a time, until it stays together. Try not to over mix.
Knead a couple of times on a floured surface.
Place on a buttered bowl, covered with dishtowel. Let rise for about 1½ hours, or until it has doubled.
Place on floured board and divide the dough into as many braids as you want. I make either 2 Large or 3-4 small/med braids.
Place them on a parchment paper lined sheet.
Let rise until it doubles in size. about 1 hr.
Meanwhile, start making the Cinnamon Sauce by bringing the milk, sugar, and cinnamon to a boil in a small saucepan stirring constantly.
when thickened, set aside. (Be careful to not let it boil over)
Heat oven to 350°
When Braids have doubled in size, brush them with egg yolk, and bake for 10 minutes.
Take them out and inject the cinnamon sauce in the crevices of the braids. (Baster works fine)
Bake again until the braids are golden brown.
Let cool on wire rack.
Que Delícia!
☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡
Black & White Walnut Brownies
Ingredients:
1 ¼ Cup Dark Cocoa Powder
1 Cup Brown Sugar
1 Cup Sugar
½ Cup All Purpose Flour
½ Tsp Salt
8 oz Melted Butter
2 Tsp Vanilla Extract
2 Large Eggs
2 Egg Yolks
1 Cup Chopped Walnuts
½ Cup White Chocolate Chips
½ Cup Dark Chocolate Chips
Beat eggs, brown and white sugars, butter and vanilla in a medium bowl until light and fluffy.
Sift flour, salt, and cocoa powder into the bowl and mix until combined.
Fold in the walnuts.
Pour into 8" or 9" pan.
Sprinkle the white and dark chips over the top.
Bake for about 35-45 minutes or until toothpick comes out almost clean in a 325° oven.
I Love Brownies!
☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡
Braised Chicken With Collards Over Wild Rice
Ingredients:
About 1lb Chicken Breast or Tenders
⅓ Cup Crushed Tomatoes
3 Cups Chicken Broth
½ Medium Onion, minced.
4 Garlic Cloves minced.
¼ Tbsp Crushed Red Pepper (optional)
Salt & Pepper to taste
Bunch of thinly sliced greens
Rice:
1 Cup Wild Rice
1 tsp salt
2 cloves garlic crushed
Directions:
Clean the chicken and sprinkle with salt & pepper.
Brown the chicken in Extra Virgin Olive Oil, and the crushed red pepper.
Add onions, then garlic and let it brown just a little, then add the crushed tomatoes, and broth. Stir.
Let it cook covered on medium heat until chicken is tender, and the broth has thickened.
While the chicken is cooking, rinse the rice under warm water.
Crush 2 Garlic cloves and add to hot medium saucepan with extra virgin olive oil.
Add the 1 cup of rice and stir.
Let it toast for a little then add 2 ¼ cups of water add 1 tsp salt.
Cook Covered on medium-low until all of the water has absorbed then remove cover and cook on low until it's ready. Check with fork.
When the chicken is ready, turn the heat off and place the Greens over the chicken and cover the pan for a couple of minutes.
Fluff the rice, place some on the plate then add the chicken and greens over it, drizzle some sauce over and you're Done! Eat Up!
Delicious dinner! Now for dessert….
☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡
 |
Venetian Cookies
Preheat oven to 350°, Line 3 13x9 baking pans with Parchment Paper
Ingredients:
8 oz Almond Paste
3 Sticks of Butter (room temperature)
1 Cup Sugar
4 eggs (separated)
1 tsp Almond Extract
2 Cups Flour
Big Pinch of salt
Green, Yellow, Red Food Coloring.
Filling:
6 oz Apricot Jam
6 oz Seedless Red Raspberry Jam
Topping:
5 oz Bakers Semisweet or Dark Chocolate.
Directions:
Break up the almond paste into small pieces with your fingers.
Add egg yolks, butter, sugar and almond extract and beat on medium speed, until light and fluffy. About 5 minutes.
Slowly beat in the flour and salt until smooth.
In separate bowl, beat the egg whites, until stiff peaks.
Fold into batter.
Take 1½ Cups of batter and add yellow food color until desired color. (usually 10-12 drops).
Add to one of the lined cake pans.
Take 1½ Cups batter and add green food color, and add to 2nd lined cake pan.
Take remaining batter and add the red food color and pour into 3rd pan.
Bake for about 13-15 minutes or until edges are lightly browned.
Lift cake from pans immediately and set on wire rack to cool.
When cakes are cooled, heat the apricot jam in small sauce pan until its smooth.
Place the green layer upside down on a lined board, and spread the apricot jam over the green layer.
Heat the raspberry jam.
Place yellow layer upside down over the green layer.
Pour the raspberry jam over the yellow layer and spread evenly.
Top with red layer. Cover with Plastic wrap, and place a weight over it and refrigerate for 4-5 hours.
Melt chocolate, and pour over the cookies before cutting.
Cut into thin squares. Enjoy!!!
☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡
 |
| Lemon Squares |
Lemon Squares
Preheat oven to 350°, and butter a 8x8 square pan.
Crust:
1 stick unsalted butter
¼ Cup Powdered Sugar
1 Cup Flour
Pinch of salt
Filling:
1 Cup Sugar
2 Large Eggs
2 ½ Tbsp Flour
Grated Zest from 2 Lemons
2 Large Lemons, Juiced
Instructions:
Starting with the crust, beat together the butter, sugar and eggs until smooth and creamy.
Add the flour slowly until it comes together, and press into the bottom of a buttered 8x8 pan.
Bake for about 15-20 minutes or until the edges are lightly browned.
For the filling, beat the sugar and eggs until smooth.
Add the lemon zest, then add the fresh lemon juice and beat for a minute or two until integrated.
Add the flour and beat again until it is smooth.
Pour into baked crust and bake again for 20 minutes.
☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡
 |
Brigadeiro
1 can of Sweetened Condensed Milk2 Tbsp Unsweetened Cocoa Powder
1 Tbsp Butter
2 Tsp instant coffee (optional)
Toppings
Toppings
Toasted coconut
Sprinkles
Place them in separate bowls to coat the Brigadeiro.
Instructions
In a medium saucepan add the butter, condensed milk, cocoa powder and instant coffee.
Stir with a wooden spoon constantly so that it wont stick and create clumps for about 5-6 minutes or so. You can check by lifting one side of the pan and if it slides off of the bottom it is ready.
Pour into a buttered or sprayed shallow bowl and let stand until it is cooled and ready for rolling. (not all of mine lasts for rolling, they're yummy!)
Refrigerate them. They're delicious cold.
 |
| Brigadeiro |
☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡☮♡
Walnut Crumb Pumpkin Pie
Crumb crust & topping
1¾ cups All Purpose Flour
⅓ cup packed brown sugar
⅓ cup granulated sugar
1 cup cold butter, cut into small pieces
1 cup chopped pecans
Filling
1 small can of pumpkin
1 can Sweetened Condensed Milk
2 large eggs
2 tsp ground Cinnamon
½ tsp ground Allspice
½ tsp ground Clove
½ tsp ground Ginger
½ tsp ground Nutmeg
½ teaspoon salt
Instructions
Combine the flour, brown sugar, and granulated sugar in a bowl and mix.
Add the cubed butter pieces and break them up with your finger until it looks like coarse crumbs.
Stir in the chopped walnuts. When mixed, press into 8" pan. There should be about 1 cup of crust mixture left. Save for the topping.
In a separate bowl, whisk together the condensed milk, pumpkin, spices, eggs and salt until smooth. Pour into crust.
Crumble the remaining crust mixture over the pie and bake about 45-50 minutes or until the crumbs are golden brown.
Cool before serving.(I love it right out of the freezer!)
No comments:
Post a Comment