1 cup sugar
1/2 cup water
8 oz. cream cheese
1/2 cup sugar
1/2 cup evaporated milk
1/2 cup expreso coffee
1/4 cup baileys
1 teaspoon cinnamon
Preheat oven over 375 degrees. For caramel mix sugar and water and place it in a microwave friendly dish. Cook for 9 minutes, mix, and pour into flan pan.
Mix rest of ingredients with your favorite electric mixer until well mixed. Pour over caramel pan. Place pan on top of a bigger pan full of water half way. Cook for 1 hour, check with a knife and cook until done. Let it cool, use a knife to loose sides and turn into a serving pan. Place it in the refrigerator until time to serve.
* This is one of my best recipes because after stuffing yourself on thanksgiving you need the added coffee to keep you going. Yummy and practical!
1 pound cake – Sara Lee
14oz leche condensada (lite condense milk)
120z leche evaporada (fat free for a healthier choice)
8oz cream milk (heavy cream) (fat free for a healthier choice)
1 tablespoon rum
1 teaspoon vanilla extract
HERSHEY’S COCOA dark chocolate powder
8oz frozen Cool Whip
Defrost and cut cake into 8 pieces. In a sauce pan heat the three milks, and vanilla. When the mix is hot retire from heat and add rum stirring. Place pound cake in 8 desert cups. Pour mix on top and cool for 10 minutes. Place in refrigerator for 15 minutes and top with Cool Whip. Sprinkle with dark chocolate powder.
My husband could not be happier! Coqui
1 1/4 cups sugar (you can use baking splenda)
1 stick of butter
2 cups sifted flour
1/2 teaspoon baking powder
2 teaspoon vanilla
1 cup golden raisin
1 1/2 cup pecans
1 1/2 tablespoon nutmeg
1/3 cup fresh orange juice
1/2 cup Bacardi gold rum
Preheat oven 300 degrees. Beat sugar, vanilla and butter together. Add eggs one at a time betting well after each. Sift flour, baking powder and nutmeg. Add gradually to mixture until well blended. Fold raisins and pecans. Pour the mixture in a greased and floured 10inch tube cake pan. Bake at 300 degrees for 1 hour or until done (check cake with a knife).
Make the Rum sauce by heating orange juice, remove from stove and add the rum. Pour over hot cake. Wait until cake is cool and turn it into a serving plate.
* This cake is my moms best Christmas present to us!
2 cups evaporated milk
1/2 cream cheese bar
1 can coconut milk
1 tablespoon vanilla
1/2 cup dry coconut
pinch of salt
for the caramel
3/4 cup sugar
2 tablespoon water
Preheat oven 350 degrees. Make caramel by heating up the sugar and water, cook until sugar turns light brown. Pour caramel evenly on baking dish.
In a bowl mix the rest of ingredients well. Pour mixture into baking dish. Place the baking dish in a wider baking dish. Once in the oven pour 1″ of hot water in the bottom dish. Loosely cover with aluminum foil and bake for around 1 hour. Refrigerate for 2 hours. Unmold by using a knife to separate edges. Coqui!
My friend Patsy just came back from Jakarta, Indonesia and she brought me fresh vanilla pods. I created this recipe to take advantage of my gift.
For the crust,
1 cup shredded graham crackers
1 cup shredded sweetened coconut (I love Trader Joe’s)
3 tablespoon melted butter
Filling for one 8″ cheesecake,
3/4 cup of sugar
1 cup sour cream
1 cup heavy cream
2 8-ounces cream cheese
2 vanilla bean, split lengthwise and seeds scraped
1 tablespoon vanilla extract (I like Costco or Penzeys)
3 eggs room temperature
Whipped Cream top with shredded sweetened coconut (I used Whole Foods made in store whipped cream)
For the crust mix all ingredients well. Pour into pan and press down to compact crust.
In a large bowl mix sugar, sour cream, heavy cream and vanilla. Using an electric blender, beat cream cheese until creamy. Fold one egg at a time until mix without over mixing. Pour the mixture into the coconut crust. Place dish onto oven. Cook for 1 hour 30 minutes. Let it cool at room temperature and place in refrigerator for 30 minutes or until time to serve.
1 cup granulated sugar
8 large egg yolks
3 cup heavy cream
1 cup frozen guava puree (available at Hispanic markets), defrosted
1/2 teaspoon vanilla extract
pinch of salt
Hot water for water bath
Preheat oven to 325 degrees. Pour cream into a medium saucepan. Heat mixture over medium-high heat, stirring occasionally, until it reaches a light boil. Remove from heat and let rest 15 minutes.
In a mixing bowl, whisk together 1/2 cup granulated sugar and salt with egg yolks until mixture becomes slightly pale. While whisking, slowly pour cream mixture into egg yolk mixture. Stir in vanilla extract any guava puree.
Pour into baking pans, filling each nearly full. Pour hot water into pan (being careful not to get any in ramekins) and fill water level to about halfway up the sides of the ramekins. Bake in preheated oven 30 – 45 minutes, until set but centers still jiggle slightly (bake time will vary based on which size ramekins used, lesser for smaller, greater for larger). Cool at room temperature 30 minutes then transfer to refrigerator to chill 3 hours.
Remove from refrigerator and let rest 20 minutes, then sprinkle tops evenly with remaining sugar. Holding a hand held kitchen torch, about 4-inches from sugar, evenly brown sugar. Remove the flame just before desired shade is reached. Return to refrigerator and chill 20 minutes.
4- eggs separating the yolk and white
4- tablespoon sugar
1- 15oz can condensed milk
1- teaspoon cream of tart
1- tablespoon key lime zest
1/2- cup lime juice
1 (9 inch) baked graham cracker crust or
make your own
1 1/2 cups finely ground graham crackers
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt
Combine all ingredients; press over bottom and up sides of 9-inch pie plate. Bake at 400° for 10 minutes.
Preheat oven 275 degrees. Beat egg yolks, add condense milk, lime zest and lime juice, beat until thick. Pour into baked pie. Beat egg whites, sugar and tart until forms a foam. Pour it on top of pie and bake until top is golden brown. Cool and serve
*Living in Miami for so long made me create this version!