This summer dessert tastes like you’re on a tropical island. It’s so easy and perfect for your next party! Jo
I package yellow cake mix
1 large can crushed Pineapple (drained but save the liquid)
1 container of Cool whip
1 package of instant vanilla pudding mix
1 and 1/2 cups of milk
2 cups of flakedcoconut
1 cup chopped walnuts
*Cherries for garnish if desired
Instructions:
Prepare cake according to package directions but add 1/2 of the crushed pineapple to the batter. Bake in a rectangle deep dish pan and let it cool completely until you’re ready to add the toppings.
Make the pudding by combing the mix with the milk. Mix well and let cool in the refrigerator until the cake has cooled.
When cake is ready, poke a few holes in it with a fork and add the leftover pineapple juice into each hole.
Mix the pudding with the cool whip and layer it evenly over the cake.
Top the cake with the coconut and pineapple. Add cherries if desired.
Store in the refrigerator for at least 1 hour to cool before serving. Store leftover cake in refrigerator. Enjoy!
I went strawberry picking last week with my granddaughter. We made a delicious strawberry pie. This version is SUGAR FREE but visit this link for a regular STRAWBERRY PIE sweet version. I used pretzels and and almonds for the crust since they both have no sugar.
You can also make this pie to go in a square pan with a lid. I made this one for a cook out.
Strawberry Filling
2 and 1/2 quarts fresh strawberries (1/2 of them cut into quarters, leave the bigger ones for the top later)
1 cup monkfruit sweetener
3 tablespoons corn starch
1/2 cup water
1/4 teaspoon vanilla (optional)
Place strawberries, sweetener, vanilla and water in a saucepan. Cook until thickened for about 2 minutes. Mix cornstarch with a little cold water and dissolve. Add cornstarch to strawberries. Cook until you can see a line in the bottom of the pan when you form a line with a spoon. You may need to cook for about 3-5 minutes.
Poor the mixture in cooled crust leaving 1/4 for topping fresh strawberries. Arrange fresh berries on top of mixture and drizzle with the remaining cooked berries. Let cool for a few hours in refrigerator. Serve with fresh whipped cream. *Fresh whipped cream has 0 to only 1% added sugar*. This is optional of course.
Pretzel crust
1 and 1/2 cups mini pretzels
1/2 cup chopped almonds
1/4 cup monkfruit sweetener
1/2 stick butter softened
1 teaspoon cinnamon
Place pretzels, almonds, cinnamon and monkfruit in a processor and pulse until until crumbs form. Add butter and pulse until blended.
Form the mixture onto a pie plate and cook at 350 F. for 8 minutes. Let cool.
This deliciously light lemon cake is a perfect weekend treat for your afternoon tea. Some days when I’m in a hurry I take a short cut by making a box of Lemon Cake mix, then top with my lemon glaze. It’s that easy.
Ingredients:
2 and 1/2 cups flour
3 eggs
1 and 1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1/4 sticks softened butter
3/4 cups milk
1 and 1/2 cups sugar
1 lemon (zested and juiced)
1 cup confectioners sugar
2 teaspoons milk
Preparation:
Preheat oven to 350 degrees F.
Beat eggs with sugar until lemony. Beat in milk.
Mix flour, salt, baking powder, lemon zest and butter. Add into egg mix and beat until smooth.
Grease
a bundt pan or loaf pan. Pour in batter. Cook
for 1 hour or until toothpick comes out clean.
Mix confectioners’ sugar with 2 teaspoons of milk and lemon juice. Mix until smooth and creamy.
Add
more milk or sugar if needed. Spoon glaze over
cooled cake.
Easter Sour Cream Birds Nest Coffee Cake is a perfect cake for your Easter dessert table.
Look at those beautiful candy coated almonds that look just like bird eggs. The crumbly, nutty topping pairs perfectly with your afternoon coffee or tea break. You can also serve the cake year round without the almonds of course.
Enjoy and Happy Easter!
Find this delicious recipe in my Taste Portugal More Easy Portuguese recipes cookbook;
Ingredients:
1 stick butter
1 cup sour cream
2 eggs
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1 cup sugar
Crumb Topping
1 tablespoon cinnamon
2 tablespoons brown sugar
2 tablespoon sugar
2 tablespoons melted margarine
1 tablespoon flour
1 cup chopped nuts (pecans or walnuts)
Instructions
Make crumb topping by mixing all ingredients in a small bowl. Set aside until you make the cake batter.
Note: The mix will be dry and crumbly. If you find it too wet, add more sugars.
In a large mixing bowl, beat the sugar and margarine until smooth and creamy. Add the remaining ingredients and mix until smooth.
Pour 1/2 of the batter into a greased tube or bundt pan. Sprinkle 1/2 of the crumb topping evenly over batter.
Add the remaining batter and top with the rest of the crumb topping. Cut through the batter with a knife once around to form a circle pattern.
Cook at 350 for about 40-50 minutes or until a toothpick comes out clean.
Cool in pan for a few minutes. Serve with crumb side up.
Add candy almonds in a small bowl that fill center of cake. I used a ramekin.
Festa food recipes continue this month with these Filhos da Festa. This popular dessert is a favorite at every festa. Some people call them “Malasadas” some call them “Filhos”. Call them any name you want. Enjoy the recipe.
Ingredients:
9 cups all-purpose flour
1 cup sugar
1 and ½ teaspoon salt
6 eggs
1 stick butter or margarine (8 tbsp)
1 teaspoon lemon or orange extract
2 cups milk
¼ cup fresh orange juice
oil for frying (corn oil or vegetable oil works best)
granulated sugar
cinnamon for dusting (optional)
Ingredients to make the starter yeast:
3 tablespoons flour
½ teaspoon sugar
2 packages of dry yeast or 1 small cube yeast (0.6 oz, 17g)
½ cup warm water
First step:
Mix the ingredients in the starter yeast and set aside until bubbles form.
Second step:
Put the milk and butter in a pan on low until butter is melted
In a large bowl, mix eggs, salt, sugar, lemon zest, and orange juice. Beat with electric mixer for 2 minutes.
Add the milk and butter and mix for 30 seconds. Add yeast mix and flour and knead well until the dough is elastic and smooth.
Cover and let rest for 30 minutes.
Punch down the dough, cover and let it rise until doubled.
Your dough will look light, airy and elasticy .
In a deep fryer heat the oil to 375 degrees. Using your hands lightly greased with olive oil, stretch pieces of the dough into thin strips of desired sizes of about 3 by 4 inches.
Fry until golden brown.
Drain on paper towels. Dust with granulated sugar while still warm. Note: You can also dust with a mixture of sugar and cinnamon.
Home made Blueberry Muffins are the best and with blueberry season here they will taste even better. I make a crumb topping for my muffins but his is optional to your taste.
“Mirtilo”, is the name for blueberries in Portuguese, but the fruit is barely known there. In fact, most countries around the world have never ever seen or heard of the fruit.
The biggest producers of blueberries are the US and Chile but, blueberry production has exploded around the world since the benefits of blueberries as antioxidants. was discovered a few years ago.
Here’s the easy recipe for 12 large muffins
Ingredients:
4 cups Bisquick or any other generic buttermilk biscuit mix
2 eggs
1 cup sugar
1/2 stick melted butter
1 cup milk
1 package fresh blueberries (1 pint or about 2 cups) (washed and dried)
Crumb topping:
2 tablespoons flour
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon cinnamon
2 tablespoons cup quick cooking oats (if desired)
2 tablespoons melted butter or margarine
Instructions for batter:
Preheat oven to 400 degrees F.
In a large mixing bowl, beat sugar and eggs for 1 minute until foamy. Add the remaining ingredients except toppings and mix on low for about 1 minute. The batter will be slightly lumpy.
Grease muffin tins very generously with
Rinse and dry berries. Coat them with a dusting of the biscuit mix or flour and gently fold into the batter. Pour evenly into the tins.
Cook for 15 minutes or until golden brown.
Instructions for crumb topping:
Mix all ingredients in a bowl and mix with your fingers until you get a crumbly mix. If it’s too wet, add more flour and sugar. If too dry add more melted butter.
These cookies are a perfect snack because they’re packed with healthy granola, nuts and berries. I love the crispy edges and soft chewy interior. It’s a healthy cookie you can give your family since they’re packed with protein. Make a double batch because they won’t last I promise. Enjoy!
Ingredients:
1 (10 oz package approximate) of cranberry nut granola
2 cups flour
2 sticks butter (softened)
2 eggs
1 cup regular sugar
1 cup brown sugar
1 teaspoon baking soda
1 and 1/2 teaspoon cinnamon
Preparation:
Preheat oven to 375 degrees F.. Lightly grease 2 large cookie trays.
Mix flour, cinnamon and baking soda in a bowl.
In a large mixing bowl, mix sugars and butter until smooth. Add 1 egg at a time and mix. Add flour cinnamon and baking soda.
Add granola and mix thoroughly.
*Cool for 1 hour in refrigerator before cooking.
Scoop out batter with an ice cream scooper or a large spoon and shape into balls. Place evenly onto the sheet pan leaving at least 2 inches between each. Flatten slightly with a fork or palm of hand.
Cook for 10 minutes. Adjust heat accordingly to your own oven. They should be golden underneath. They will be very soft, so don’t remove from pan for a few minutes. Use a thin spatula to gently remove the cookies. Let them cool. They will be become crispy and chewy.
Here’s the granola I used, but you can use any flavor or brand you prefer.
What better way to show your love, by making your friends and family a delicious Bolo de Bolacha Maria cake! This dessert is probably one of the favorites in Portuguese cuisine. There are many recipes from the original recipe which uses softened butter between the layers. My version uses condensed milk and whole milk for a less buttery taste. I adapted this recipe from one given to me by; Carla Almeida of New York. Thanks Carla. Enjoy everyone.
⁸
Ingredients:
1 (14 oz.) can sweetened condensed milk 1 cup whole milk 5 egg yolks(beaten) 2 to 3 large packages Bolacha Maria (Maria Cookies) 5 cups cold black coffee 1 pint whipping cream 1 tsp of sugar cinnamon
1 tablespoons brown sugar
Preparation:
In a small saucepan heat milk, condensed milk, and egg yolks until thickened stirring often. A line should form on the bottom of the pan when you run your spoon through it.
Note:Let cool completely before you begin layering the cake.
Beat the whipping cream until stiff peaks form, add the teaspoon of sugar, mix gently, and place in the refrigerator.
Place 6 to 8 cookies in a plastic bag and smash to coarse crumbs. Add the cinnamon and brown sugar and mix thoroughly to form fine crumbs.
Dip first layer of cookies one at a time into the coffee for about 4 seconds and begin arranging in a desired pattern.
Note: If you find the cookies fall apart, dip for only 3 seconds.
Top first layer with a few spoons of milk mixture. Dip each cookie into the coffee and begin assembling each layer with the sweetened milk. Continue layering until you use all the sweetened milk.
Top the remaining layer with the whipped cream followed by the crumb mixture.
Best if cooled in refrigerator for at least 2 hours before serving. This cake will last up to 3 days in the refrigerator.
“Feliz Natal” or “Boas Festas” translates to “Merry Christmas” or “Happy Holidays”!
The Holiday season in Portugal is celebrated as a time for family, of giving and sharing. Towns and homes are decorated with lights and with “Scenes of the Nativity”, or the Presépio which is the main focal point of the Christmas decorations in the Portuguese homes. Some towns mount a living Nativity Scene, with locals and live animals playing the roles at scene at the birth of Christ.
The creche scene was the idea of St. Francis of Assisi in the 13th Century to re-create the stable where Jesus was born at Christmas.
According to the gospels, the crib represents the stable where Jesus was born, a place that is still worshiped in Bethlehem today, at the Basilica of the Nativity.
Based on the interpretation of the Old Testament gospels, the Nativity was represented in the 4th century by the image of the Baby Jesus lying on the ground, accompanied by figures representing the ox, the donkey and the shepherds. The representation of the Crib began to spread from the 8th century onwards.
In Portugal, many creche scenes have locally crafted clay figures. In the cribs at Estremoz and Barcelos, as well as to the baroque cribs designed by the sculptor Machado de Castro at theLisbon cathedral or by the sculptor António Ferreira at theBasílica da Estrela.
The nativity from the 18th century is centered around the Nativity and the arrival of the Three Wise Men at Bethlehem, but it also recreates Portuguese rural settings, crafts, professions and clothing worn at that time that are now longer used.
Crib Sculpture by António Ferreira at the Basílica da Estrela
Christmas Nativity Portugal
Consoada – Christmas Eve Dinner
On Christmas Eve, a family dinner known as the night of the “Consoada” is celebrated. The word Consoada refers to a small meal that is taken at the end of a day´s fasting and derives from the Latin word consolare, meaning “to comfort”.
For most Catholics, (Advent) the period of preparation for Christmas, begins on the fourth Sunday before Christmas.
Advent is also refereed to as “little Lent,” because, like lent, it is a time of repentance and fasting. Fasting during Advent used to be universal, most Western Christians today treat Advent as a “Before Christmas Day”.
In the North of Portugal (Minho, Porto and Guimarães), it is the custom for people to reserve places at the table set for the Consoada supper for those relatives who have recently passed away, or else to leave the table laid and a candle or lamp lit throughout the night to comfort and warm their souls. Some families light a “Christmas log,” or cepo de Natal, a piece of oak that burns on the hearth.
Traditionally, the Christmas Eve supper consists of abstaining from meat dishes. The traditional fish, is Bacalhau (salted cod), but other regions eat Polvo (Octopus), or another fish. Many appetizers such as, Bolinhos de Bacalhau, Rissois de Camarao, and many other treats are served. Christmas day meals usually consist of meat dishes such as roast Pork, chicken, or lamb.
Traditional Christmas treats such as Portuguese cheeses, nuts, and fruits and many desserts adorn the Christmas diner table. The most popular desserts are: “filhoses or filhós“, “Sonhos“, “Rabanadas”, “Aletria”, “Arroz Doce”, and “Pao de Lo” are some of the favorites. Many other regional desserts are prepared according to ancient recipes that are passed on from generation to generation.
Missa do Galo or midnight mass, is a custom among Catholics who celebrate Christmas. The Missa do Galo was first included the Christmas celebrations during the 5th century. It is celebrated at midnight, which is the time referred to as being “in galli cantu” (at cock crow), and it was originally the first of three masses comprising the liturgy of Christmas Day.
During the Missa do Galo, people can admire the crib, which has been specially prepared for the occasion, and, after communion, everyone moves up to the altar to “kiss the Baby Jesus”, an act that is sometimes accompanied by songs of worship.
In the regions of Bragança, Guarda or Castelo Branco, a Yule log is burned in the atrium of the village church after mass. It helps keep everyone warm through the night and to wish family and friends a Merry Christmas.
Gifts
Santa Claus is named “Pai Natal” (father Christmas). Some families open the presents on Christmas Eve at midnight, while others wait until after Midnight mass. Many open the gifts after the Christmas Eve diner. Others open them in the morning of the 25th, Christmas Day. Some families put one shoe of each child next to the chimney or fireplace instead of a stocking. Children right letters to baby Jesus asking for gifts rather than Santa Claus.
Ano Novo – New Year
Traditionally, people go out to the streets to sing “Janeiras” (January songs) between December 25 and January 6. The Janeiras (January songs) is a Portuguese tradition consists of a group of people strolling the streets of a town singing in the New Year.
To the modern eye, Janeiras is like Christmas caroling as this tradition involves a group of friends or neighbors going from house to house singing and sometimes playing instruments. While singing, they review the most important events of the year with a spirit of happiness and great humor. They sing traditional songs and those who pass by are wished a Happy New Year full of luck.
Once the song is done the singers are rewarded with chestnuts, nuts, apples, and cured sausages. These days, chocolates are often offered too. The Janeiras tradition varies from region to region.
In the Algarve, residents form charolas, which are spontaneously formed groups that join together to sing songs of both a religious and a secular nature.
Also in the Algarve, singers receive traditional alms such as one of the seasonal sweet fritters or a glass of brandy. Every year, the municipality of Silves has a festival in January to welcome in the New Year by singing.
New Year’s Eve in Portugal is filled with celebrations. People get together in the 31st December, usually for dinner, and celebrate all night long, saying goodbye to the old year and welcoming the new one — hoping it will bring only good things.
The party in Madeira is renowned for being the most dazzling, with a display of light and color over the whole island you can even see from the ocean. At midnight, there’s a fireworks display in every town.
Everyone eats 12 raisins, with one wish for each month, and drinks champagne to bring in the New Year.
The Bolo Rei (literally the King Cake) is a cake made in the shape of a crown, filled and decorated with dry and crystallized fruits. Hidden inside the cake are a broad bean and a surprise gift. The person who ends up with the slice containing the broad bean is traditionally the one who should provide the next cake. The cake is eaten on Christmas and also on “Dia de Reis” the 12th day of Christmas – Day of Epiphany, when the Three Wise Men arrived at the Nativity and brought gifts to baby Jesus.
Dia de Reis – Kings Day – Day of Epiphany
“Dia de Reis” known as the day of the Epiphany is on the 12th day of Christmas. Children put out their shoes, with carrots and straw to attract the camels of the Three Wise Men hoping that the shoes will be filled with gifts in the morning.
is a particular favorite of the Portuguese during Christmas and is traditionally eaten on January 6, day of Epiphany. The date when the three kings arrived in Jerusalem to greet the newborn baby Jesus. The legend is that the three kings were disputing which one of them would be the first to give their gift to Jesus. Upon their travels they met a baker who baked a cake with a bean inside it. Which ever one of them got the slice of cake with the bean would give their gift first. Through the years coins and trinkets were added to the cake instead of the bean which would bring good luck upon the bearer. Whoever gets the bean has to buy the “Bolo Rei” (King Cake) in the coming year.
New Year in Madeira
During the family reunion on Christmas Eve it is customary in each madeiran household to have chicken broth, apart from other meat dishes. Also, families usually drink the typical homemade tangerine, orange and anise liqueurs or even a glass of Madeira Wine.
On Christmas Day, generally one chooses pork loin marinated in wine and garlic dish or stuffed turkey.
Other common sweets delicacies of this holiday season are the “family cake”, the Madeira Honey Cake, apart from the popular butter rings or honey or butter biscuits.
Meat in Wine and Garlic
1 kg porkloin (with some fat)
2 cups of wine vinegar
Rock salt, to taste
10 garlic cloves
Bread slices, as needed
Bay leaves
Pepper, marjoram, savory
Cut the meat in cubes and season with salt. On the following day, make a marinade with the vinegar, garlic, bay leaves, pepper and herbs. Place the meat in the marinade for at least three days, in a clay pot. Fry with the marinade and serve with the bread, fried in the grease, baked sweet potatoes, fried cornmeal and orange slices.
Madeira Honey Cake
Ingredients for the leavening:
500 g unleavened flour
30 g leavening (baker’s yeast)
about 3 dl water
Knead the flour with the yeast, make a ball, cover with plastic and let rise for 2 to 3 hours.
Remaining ingredients:
1000 g unleavened flour
350 g sugar
300 g butter
150 g lard
clove (about 1.5 g)
fennel (about 1.5g)
15 g cinnamon
50 g nuts
50 g chopped almonds
lemon zest
400 g mixed crystallized fruit
150 g sultanas
15 g baking soda
juice of 1 orange
8 dl Madeira molasses
2 dl Madeira wine
Baking instructions:
Mix the butter with the sugar until creamy, add spices and juice of an orange and a little lemon zest. Melt the molasses and lard together and add to mixture. Add the flour and baking soda and mix for about five minutes. Add to this dough the leaven previously kneaded and continue to mix for an additional 2 to 3 minutes. Lastly, add the crystallized fruit and mix for an additional five minutes. Let rise for 24 hours. Place the dough in greased and wax paper-lined pans (only the bottom of the pan) and decorate the cakes with almonds and nuts on top. Bake them in a 190o degree oven, for 25 minutes. Honey cake is broken by hand.
NOTE: Use pans with removable bottoms, with a diameter of 15 cm and a height of 4 cm and place dough 3 cm high.
Tangerine Liqueur
Ingredients:
1 l sugar cane rum
1 l water
1kg sugar
Rinds of 6/7 tangerines (large and ripe)
Preparation:
Finely cut the tangerine rind, with no white so as to not be bitter. Steep the rinds in the sugar cane rum for 15 days. Once the steeping time has passed, add water and sugar and heat to make simple syrup.
Add simple syrup to the sugar cane rum, removing rinds and filtering the liqueur. It is now ready to serve.
Christmas Tree image credit: http://www.davestravelcorner.com/journals/destination-europe/portuguese-christmas-traditions/
Sonhos (Dreams) are fried pastry. They are made of basic choux paste dough which uses no yeast, or baking powder. The dough is dropped by tablespoons into hot oil and then fried in round doughnut shapes. They are rolled in a dusting of sugar and cinnamon.
The terms “Filhóses” and “Malasadas” are sometimes used interchangeably, and sometimes one refers to doughnuts while the other refers to fried dough as photo above, without a hole in the center.
Filhós, is a fried pasty made of risen flour dough and always referred to as Filhós in the mainland of Portugal. However some of the Islands of Azores and Madeira also call them Filhós. It may get confusing, but it seems that what you call them depends on what region of Portugal your family is from and where you live now.
Malasadas are typically “Portuguese donuts”, a ball of fried yeast dough without a hole in the middle like regular donuts. After frying, they are rolled in confectioners sugar and sometimes filled with cream. This is an example of the famous Malasadas from Leonards Bakery in Honolulu, Hawaii which is famous for their Malasadas. There are many shops throughout Hawaii that feature them as well. This tradition was brought to Hawaii from the Portuguese immigrants from Madeira, Portugal.
Coscorões are fried dough often referred to as Angel wings, and similar to filhos. However, no yeast or other leavening agents are used to make the dough. They are usually made during the Christmas season.
Find a Recipe
FIND RECIPES HERE
"Join me! Lets' s share recipes, learn how to cook traditional Portuguese dishes, or chat about our cuisine, culture and traditions. I want to share these recipes to preserve our Portuguese passion for great food and pass them along to the next generation. So come along, Let's cook Portuguese!"
Support Tia Maria's Blog page to promote our Portuguese heritage. SCAN QR CODE:
ORDER SET OF 1 REGULAR AND 1 SPICY JAR - FREE SHIPPING IN USA
BUY NOW ON PAYAPAL OR SCAN QR CODE BELOW
ORDER TASTE PORTUGAL COOKBOOKSON PAYPAL OR SCAN QR CODE -
FREE SHIPPING USA
TASTE PORTUGAL COOKS AVAILABLE ON AMAZON ALL AROUND THE WORLD: FREE Prime shipping in USA
COOK BOOKS ARE ALSO AVAILABLE ON AMAZON.CA (CANADA)
ORDER SET OF 2 TASTE PORTUGAL SEASONINGS ON PAYPAL OR SCAN QR CODE: FREE SHIPPING USA
COOKING PORTUGUESE IS EASY WITH TIA MARIA’S TASTE PORTUGAL PORTUGUESE SEASONINGS
LISBON BLUE ETSY SHOP – FREE SHIPPING IN USA
Shop at Gaspars online for great Portuguese Products
Portuguese Linguica and Chourico
Gift Packs
Gaspars Sausage Company
For nearly a century Gaspar’s Sausage Co., Inc. Has been recognized as the largest manufacturer of Portuguese smoked sausage in the United States. Order today! www.gasparssausage.com or call us at 1-800-542-2038
MY TASTE PORTUGAL SEASONINGS DISTRIBUTOR - GONSALVES FOODS.COM
GONSALVES FOODS
GONSALVES FOODS
The taste of Portugal here in America Your source for authentic Portuguese products We’re proud to offer a wide selection of authentic Portuguese foods from our Gonsalves and Bom Petisco brands as well as the leading Portuguese brands like Saloio olive
0
Now available in Canada – Amazon Canada
![LISBON BLUE ETSY SHOP Portuguese Inspired Gifts – Men, Women, Cooks, Mom, Dad, Grandparents](https://tiamariasblog.com/wp-content/uploads/2019/11/lisbon-blue-shop-e1613744481421.jpg" "Portuguese Inspired Gifts – Men, Women, Cooks, Mom, Dad, Grandparents")
LISBON BLUE ETSY SHOP
My appearance on RTP Portuguese TV Notícias do Meu País
No Kid Hungry | Share our Strength Help End Child Hunger in America
GONSALVES FOODS