BANANA CAKE INGREDIENTS
1 / 2 cup unsalted butter
1 1 / 2 cups sugar 1 cup
mashed bananas (2 to 3 medium, ripe bananas)
2 eggs 1 tsp.
vanilla essence
2 cups flour 1 tsp.
baking soda 1 / 2 cup sour cream
1 / 2 teaspoon salt PREPARATION
1. Grease square pan for 20 to 22 cm. by side with butter,
enharínalo and save. Meanwhile, preheat oven to 350 º C.
2. Beat butter until very soft, is slowly adding sugar
whisking constantly until smooth and clear.
3. Add the mashed banana, eggs and vanilla, beat well.
addition, combining the flour, baking soda and salt and add to the
first mixture. Stir well.
4. Slowly add the sour cream. Stir well.
poured into the mold preparation and bake for 45 minutes or until tester
, ie cuchiviris out clean.
5. Let cool in pan for 5 minutes, unmold the cake on a tray and let cool
to serve.
Panelite SAN JOAQUIN
Ingredients: 6 eggs
.
1 / 2 cup shredded newsprint
1 / 2 cup brown sugar 2 tsp
. mashed sweet anise 1 cup cornstarch
1 / 2 cup flour
Preparation
Butter and flour a pan with nonstick coating.
Preheat oven to 350 degrees. Beat egg whites until stiff
not too hard. Add the yellow and continue beating for 4 minutes.
Add the brown sugar, sugar and anise, and stir until dissolved. Stop,
get the container and add the flour and Maizina as rain.
Mix and spread in pan. Bake 15 minutes, lower temperature to 200 and bake 10 minutes
. Remove from oven and take out
damp cloth and sprinkled with sugar. Let cool, cut into 7 equal strips. After slicing in panelitas
4 mm. Upload and drying oven at 250 for 25 minutes to toast
.
CARROT CAKE
INGREDIENTS 1 cup brown sugar 1 cup
white sugar 2 cups self-rising flour 1 cup oil
4 eggs 1 teaspoon cinnamon
½ teaspoon salt 4 cups shredded carrots
For glaze: 1
package cream cheese 1 cup powdered sugar 3 tablespoons butter
1 teaspoon vanilla Nuts
PREPARATION
1. In a bowl going to combine sugar, flour, cinnamon and salt.
2. With a wooden spoon or whisk the oil mixture and your antics
chicken one by one. At the end throw in the grated carrot.
3. Put this mixture into a greased and floured previously.
x 1 hour then bake at 350 degrees.
4. Remove from the oven and let cool, when cold
make the glaze by combining ingredients in a bowl to mix.
5. Garnish with walnuts and grated carrots.
THREE MILK CAKE INGREDIENTS:
For the cake:
4 eggs 1 / 4 cup sugar 1 cup flour
1 teaspoon baking powder 3 teaspoons water
cold
For the cream: 1 can cream
Milk
1 can of condensed milk
1 can evaporated milk
For the meringue:
3 egg whites 1 cup sugar
vanilla PREPARATION:
1. Beat the 4 egg whites until stiff, add sugar gradually sifted
stirring constantly, then add the 4 egg yolks one by one and
then the flour and baking powder sifted, when it
add the beaten 3 teaspoons cold water and stir.
2. In a pan greased with butter and add flour mixture and place
bake about 20 minutes at 200 ° C.,
3. For the tres leches cake: Take the cake with a fork
give her little holes everywhere. Then in a blender
Add it all three types of milk, liquefy and pour the tres leches cake from
.
4. To cover beats the egg whites to form
peak and add the sugar and vanilla, sweet decorate the cover
merengue. FATS
Ingredients 400 gr.
bread flour 50 gr. bread flour
50 gr.
rice flour 400 gr. refined sugar
8 eggs 2 tablespoons baking powder 200 gr
.
shortening Preparation Cream the butter in
weak point, add the sugar and continue cremating,
when incorporating soft flour alternately with the baking powder and eggs
, when well beaten , pour into floured
sardine cans, fill only ¾ of the tins and bake for 30 minutes or until golden
, when they are ready and shaft turn them cool.
CREAM PUNCH INGREDIENTS: 2 cans
condensed milk 2 egg whites
egg 4 egg yolks 1 liter
. Vanilla Milk
lemon zest 1
touch of nutmeg 1 / 2 lts. rum.
PREPARATION:
1. Lift the egg whites sigh, and add the yolks slowly, still beating and go
hair hair adding condensed milk, pasteurized
milk, vanilla, lastly limóny "Roncayolo."
2. Test and verify that it is the taste of liquor you want, if not, add more rum
more milk or as appropriate, if you really like you put a lot and if you like
you put little bit.
3. If you want a punch even more thick, boil the milk with two tablespoons of cornstarch
and do not forget to beat, let
enfríey other ingredients added.
4. Let cool at least two hours before serving.
5. If you want to give a refreshing to your punch, serve chilled with a sprig of mint
above. Pana
this is a dead cert ... ideal for celebrations to come.
Do it, you will not regret.
3
FROST CAKE FLAVORS
ponque For self-rising flour 500 grams
500 grams of sugar
400 grams of butter
8 eggs
1 cup milk
Vanilla
For the filling
Ice cream
Chocolate ice
strawberry ice cream
To make ponque
Beat well butter and az & # 250; car until it begins to change color
to nearly white in color, are added one by one
whole eggs and beat well, then gradually add the flour and milk to
same time beat until homogenize and add the vanilla to taste,
spends a greased and floured pan and bake at 350 degrees
for about 45 minutes to 1 hour, we'll know if it's ready when we introduce
a knife into the cake comes out clean. To assemble the cake
When ponque ice is cold, it must be very cold, preferably a refrigerator,
open an egg in the middle and try to get most of the mass
cake without breaking the walls or the bottom, then fills with ice layer
it will be cold but at the same time soft for this
just a few minutes out of the refrigerator, first started by
of then a layer of chocolate cream and strawberry finally to
end, gets the cake immediately in the freezer for about 2 hours.
BANANA SPLIT
INGREDIENTS: 4 bananas apple
ice cream chocolate ice cream strawberry ice cream
100 grs.
chocolate cup 200 cc.
whipping cream 3 tablespoons powdered sugar Peanut
PREPARATION:
put on a plate over each banana with a scoop of each ice cream, place scoops
your choice . Apart
is heating the chocolate over low heat until it becomes cream, bath
this chocolate sauce all over your plate.
Beat cream until stiff peaks form and then Add a dash of sugar.
Then place it on your plate Top with whipped cream and finally decorate with crude peanut
, "if you really like you put a lot and if you like little
will put little but put him "
LEMON PIE INGREDIENTS:
Mass:
300 grs.
flour 3 tbsp.
150 grams sugar.
butter 3 egg yolks
1 or 2 tbsp.
cold water Filling:
200 grs.
sugar 100 grs.
butter Juice of 4 lemons
Lemon zest
4 eggs 2 tbsp. cornstarch
Frosting: 2 egg
4 tbsp.
sugar PREPARATION:
1. For the pastry, place flour and cold butter in the mixer,
begins processing and when you see the butter and flour have become a dust
add sugar, yolks and water to form a ball
.
2. It integrates all the ingredients and add 1 tablespoon water first, if necessary
add another spoonful.
3. Mix well with the help of hands, without kneading. Make a ball and refrigerate
for an hour or so.
4. Grease a baking dish, cover them with dough and poke with a fork
.
5. Bake for 15 minutes at 350 º F. Remove and paint with egg mass
return to oven for about 10 minutes more. Remove and cool.
6. Put aside all the filling ingredients in a pot, minus the butter and let
in the fire until it thickens. Remove and let cool,
when lukewarm add the melted butter. Remove and cool.
7. Pour over chilled dough filling too cold. Make a meringue
beating the egg whites, adding little a little sugar. Covers
foot with meringue (you can decorate with a pastry) and bake to broil for a few minutes
.
RECORDS OF ANISE PAPELÓNY INGREDIENTS: 2 cups
precooked corn flour 2 cups water
½ tsp.
salt 1 tsp. anise seeds
10 tbsp.
5 tbsp of brown sugar.
water 4 tbsp. of grated hard cheese
frying oil PREPARATION:
1. Knead well de Maizy flour 2 cups water
until a uniform ball.
2. Add it gradually salt, anise, brown sugar, 5 tablespoons
the water and grated cheese.
3. Divide the dough into balls, 5 cm. in diameter and has
arepitas hands very thin.
4. In a pot with enough oil to fry, you're putting the
arepitas, they bulge after a little while to
fried and ready to serve.
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