Desserts – Page 2 – Tia Maria's Blog

Desserts / Main Dish / Photo Gallery / Recipes / Traditional customs

June 27, 2017

Pears in Vinho do Porto

Pears in Vinho do Porto dessert is elegant, yet so easy to make to impress your family or guests at your next party. Be sure to serve a glass of authentic “Vinho do Porto” with it of course!

Vinho do Porto (Port wine) is a Portuguese fortified wine exclusively made in the Douro Valley in northern Portugal. Many other countries make port wine but in the EU only wines made in Portugal can be labeled Port or Porto. In the USA wine using the “port” term, are recognized as generic. but the wines name “Porto”, and “Vinho do Porto” are deemed to be exclusively Portuguese.

Ingredients:

3-4 ripe pears

1 cup Vinho do Porto (Port wine)

2 cups water

1 cup sugar

2 strips orange peel

2 strips lemon peel

1 stick cinnamon

vanilla ice cream for serving

mint leaves for garnish

Preparation:

Place the sugar, port, 2 cups water, lemon and orange peel, and cinnamon in a pan. Cook on medium high for about 5 minutes. Set aside.

Carefully peel the pears and slice of a 1/4 inch piece on the bottom to make them stand. Place the pears upright in the syrup and bring syrup to boil. Lower heat to medium, cover, and cook for about 50 minutes or until a knife cuts easily through the pears. Remove pears and let cool.

Place pears upright on plate topped with the syrup or make the thick Port glaze below. Add ice cream and garnish with mint leaves.

Port Wine Syrup Glaze:

Simmer remaining syrup from cooking pears on low heat for another 20 – 30 minutes or until the syrup thickens. Store in jar in the refrigerator up to 30 days. Serve over fruit, ice cream, french toast, pancakes, etc.

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June 23, 2017

Maria Cookies and Cream Strawberry Banana Trifle

Dig in!

Maria Cookies add crunchy layers to this easy trifle recipe. Fresh bananas, strawberries, and home made whipped cream create a melt in your mouth fruit bomb! Bring it to your next cookout or family gathering.

Strawberry season is here!

Ingredients:

3 large bananas (sliced thin)

1 or 2 quarts of strawberries (sliced thin)

1 package yellow cake mix (follow directions) (or use a pre made store bought cake)

1 package Maria cookies (Bolacha Maria)

2 packages instant vanilla pudding (follow directions)

2 cups (1 pint) heavy cream

3 tablespoons powdered sugar

2 teaspoons vanilla extract

Preparation:

Prepare cake per package directions. When cake is done, let cool and cut into 2 inches cubes. Set aside.

Prepare pudding per package directions and set aside. Prepare the whipped cream.

Whipped Cream instructions: Place mixing bowl in freezer for a few minutes to chill bowl. Place the cream in mixing bowl and beat until soft peaks form. Add the sugar and vanilla and beat on high until stiff peaks form. Place in refrigerator until ready to begin assembling the trifle.

Assemble:

Place 1/3 of the cake at the bottom of a large glass bowl. Spread cake with 1/3 of pudding, then layer 1/3 bananas, 1/3 strawberries. Add layer of Maria cookies. Top with 1/4 whipped cream.

Continue layering leaving a top layer of the remaining bananas, strawberries and whipped cream. Top the trifle with crushed Maria cookies. Chill in the refrigerator until ready to serve. Dig in and enjoy!

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April 13, 2017

Portuguese Flan 2 ways – Flan de Vinho do Porto e Flan de Aniz

This is such an elegant dessert for your next celebration. Flan is very easy to make despite it’s appearance and these two variations on the original flan recipes create a unique taste.

Ingredients:

6 large eggs

3 cups (whole milk)

1 cup sugar

1/4 tsp salt

2 teaspoons either Port Wine or Anisette (Aniz) Liquor

Caramel glaze ingredients:

1 cup sugar

Preparation:

Note:Take your eggs out of the fridge a few hours before you start to get them to room temp or place them in a bowl of lukewarm water for about 20 minutes.

Prepare Caramel glaze first:

Place the sugar in a large heavy skillet. Continue stirring while cooking on medium heat until the sugar melts and begins to turn caramel colored and thickens like corn syrup. (probably 5-8 minutes depending on your burners) If you notice it begin to smoke remove immediately from the burner. If you smell a burned aroma, start over since the syrup will taste bitter. Pour the caramel into a souffle dish and slightly shift the dish side to side to coat the bottom and sides up to 1/2 inch or so. Set aside while you make the flan. You will notice the caramel as hardened which is good.

Prepare custard:

In med bowl, beat the eggs with 1 cup sugar until lemony colored. Meanwhile, heat up the milk until hot but not boiling.

Let the milk cook down a little and then add about 1/4 cup of milk, to the eggs while continuing to beat on low. *If the milk is too hot, you’ll discover that you just made scrambled eggs.

Continue beating and slowly add the milk 1cup at a time until all of the milk is incorporated.

At this point you can beat in, either the port wine or the anisette.

Let the egg mixture rest to let the foam subside a little, then run through a strainer and slowly pour it into the souffle dish that has been coated with the caramel.

Place the flan dish into a larger oven proof deep dish pan (bain -marie) that has been filled with 1 inch of water.

Cook at 350 for 60 -75 minutes or until a toothpick comes out clean. Let the flan cool in it’s pan and place it in the dish in the refrigerator overnight.

When ready to serve, loosen the sides of the flan with a knife and giggle the pan to loosen it.

Cover the top of the flan with a deep serving dish and invert it. Spoon out the caramel over the flan.

Serve as is, decorate with candy pearls or with whipped cream!

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March 21, 2017

Banana Cream Cake with Bolacha Maria Cookie

For banana lovers! This cake recipe tastes just like banana cream pie with and added fluffy and moist cake layer.

Perfect for party, pot luck and a summer picnic. I placed it in the refrigerator which gave it a cold sweet taste. It was a big hit with the family and bananalicious!

Ingredients:

1 boxed yellow cake mix recipe (follow package directions)

1 package of instant Vanilla pudding (follow package directions)

3 bananas (sliced)

10 Maria Cookies

1 cup heavy whipping cream

1 teaspoon vanilla

1 and 1/2 tablespoons confectioners sugar

Preparation:

Prepare cake as per directions in a deep baking dish.

While cake bakes prepare the pudding as per package directions. When slightly cooled poke holes with a wooden spoon.

Spread pudding evenly over the cake and into the holes.

Top forming a layer with 1/2 of the banana slices over the pudding.

Prepare whipped cream by beating until soft peaks form. Add the sugar and vanilla and beat until stiff peaks form. Spread gently over the banana layer.

Gently cut the Bolacha Maria in half leaving the Maria letters. Crush the remaining cookies to fine crumbles.

Top the whip cream layer with cookie crumbles.

Top with the remaining bananas.

Arrange the cookies on top with the Maria name exposed.

Cool cake in the refrigerator for a few hours if desired. Serve cold

Desserts / Holiday Recipes / Photo Gallery / Recipes

August 18, 2016

Cranberry Lemon Scones

Invite your friends over for these Cranberry Lemon Scones and enjoy the company! They’re a perfect breakfast or anytime treat.

I served mine with Lemon Balm Tea (Cha de Cidreira) which is my favorite tea. My mother made this tea just about every day and grew her own lemon balm in her garden. She dried the leaves to make tea all year long. I also grow my own now and make tea on a regular basis. It’s a soothing calming tea and good for when you have an upset stomach as well.

“A member of the mint family, lemon balm (Melissa officinalis) has a lovely lemon flavor and the ability to gently calm the nerves and lift one’s mood. Native to the Mediterranean, lemon balm’s medicinal and culinary use dates back over 2,000 years. Avicenna, the 11th-century Arab physician, wrote that lemon balm “causeth the mind and heart to become merry.” http://www.thekitchn.com

How to dry the lemon balm leaves for tea:

Cut the branches and trim off the larger stems. Wash and dry them and lay them out on paper towels or newspapers. Place in a dry place for about 1 week or more until the leaves are dry and brittle. Break the stems and leaves into small pieces and place in ziploc bags or a jar. Store in your cupboard.

When ready to make tea, boil 1 tablespoon of the dry tea leaves per 1 – 2 cups of tea for about 5 minutes. Let seep for another 5 minutes or longer depending on how strong you like it

Cranberry Lemon Scones

Ingredients:

2 cups flour

1/3 cup sugar

1 stick cut into chunks (8 tablespoons of very cold butter)

1/2 cup sour cream

1 egg

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup dried cranberries

1 teaspoon lemon zest

1 teaspoon of coarse natural sugar

Preparation:

Preheat oven to 400 degrees F.

Mix all dry ingredients and cold butter food processor or mixer until well blended.

(do not over mix)

Add remaining egg and sour cream to mixture and pulse until well blended and crumbly.

Add the cranberries and lemon zest and give the processor a few pulses just to mix slightly.

Shape into a circle of 3/4 inch thickness on a slightly floured surface.

Sprinkle with the coarse sugar.

Cut into 8 equal pieces. Place on lightly greased cookie sheet.

Bake for about 15-20 minutes or until lightly golden brown.

Look at that beautiful golden color.

Light and flaky!

Desserts / Photo Gallery

August 3, 2016

Plum Crisp – Bolo de Ameixa

Delicious plums are in season. This easy dessert is sweet and tart. Serve with whipped cream or vanilla ice cream to complete the dish! I make this all the time because it’s so simple. Enjoy!

Plum Crisp Ingredients:

8 – 10 large plums (pitted and sliced into 1/2 inch)

1 tablespoon flour

2 tablespoons sugar

1/2 teaspoon cinnamon

pinch of salt

Crisp topping

1 package or 8 graham crackers (coarsely crushed)

1/2 cup flour

1/2 cup instant oatmeal

12 Biscoff cookies (coarsely crushed)

5 – 6 tablespoons melted butter or margarine

Preparation:

Preheat oven to 350 degrees F.

Mix the plums with flour, sugar, cinnamon and pinch of salt in bowl. Set aside.

Mix the crisp ingredients in a bowl and stir with a fork until crumbly and butter is incorporated.

Spread the plums in an ungreased deep baking dish. Top with the crisp mixture and cook for 20 minutes or until golden.

Let cool slightly before serving. Serve with Vanilla ice cream or whipped cream.

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July 30, 2016

Lemon Bars with Maria Cookie Crust – Torta de Limão com Bolacha Maria

What an light and easy dessert for summer! I know most of you probably have the needed ingredients right in your kitchen pantry so go ahead and try it this weekend!

I don’t know anyone that doesn’t like lemon bars and I know everyone, will love these! Enjoy!

Filling:
6 large eggs

2 cups sugar

1/2 cup flour

zest and juice of 4 or 5 large lemons

powdered sugar (for decoration)

Crust:
1 package 7.05 oz Maria Cookies (coarsely ground) (I placed them in a ziplock and pounded with a kitchen mallet for a coarser ground)

1 tablespoon brown sugar

2 teaspoons cinnamon

5 tablespoons butter

Preparation:

Preheat oven at 350 degrees F.

Mix the crust mixture in a bowl using a fork until well incorporated. Press the crust mixture into bottom of a ceramic or glass deep baking dish approximately 7 x 11 inches and bake for about 15-20 minutes or until golden brown.

Meanwhile, whisk together flour, sugar and eggs in a bowl until smooth and creamy. Add the lemon zest and juice and mix until well blended.

Pour the mixture over the slightly cooled crust and bake for about 20-25 minutes at 350 degrees F, or until set. Let cool and refrigerate for at least 2 hours before serving.

Dust with powdered sugar and cut into desired squares. Enjoy!

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April 6, 2016

Cinnamon Rolls

These cinnamon rolls are easy to make and perfect for your morning coffee. When I bake breads or pastries that require risen dough, I try to use fresh yeast because the dough rises better. I get the fresh yeast at my local bakery who sells it for only .75 cents for a 2 oz cube which is a bargain! You can also find the yeast in the refrigerated section at the grocery store.

Ingredients:

4 and 1/2 cups regular flour (plus extra if needed)

1/2 cup regular sugar

1 egg

1 cup of milk

1 stick (8 tablespoons of butter or margarine) (melted)

1/2 teaspoon salt

1 and 1/2 packages of dry yeast or 1 cube (.6 oz) Fleishman’s cake yeast

2-ounces of Cake Yeast is adequate for rising 9 – 12 cups of flour.
1/3 of a 2 oz. cake is equal to 1 packet (2+1/4 teaspoons) of dry yeast

A .6-oz cube of cake yeast is roughly equivalent to 1½ to 2 teaspoons instant yeast or 2 to 2¼ teaspoons active dry yeast.

Filling:

1 tablespoon melted butter

1/4 cup brown sugar

1 teaspoon cinnamon

1/2 cup of pecans (chopped optional)

Glaze:

1 cup confectioners sugar

1/4 teaspoon vanilla extract

1 and 1/2 tablespoons water or more

Preparation:

Warm the milk in a small pan and add melted butter. Test with you finger to be sure the mixture is warm but not hot. Add the yeast, and 1 teaspoon of flour, and 1 teaspoon of sugar. Stir to dissolve and let sit for a few minutes for yeast to activate.

Beat egg in large mixing bowl then add the milk and yeast mixture. Mix slightly. Switch mixer to a dough hook and add flour 1 cup at a time.

Mix the dough for at least 5 minutes and continue beating until the dough is smooth, elastic and air bubbles form. Remove dough and knead for a few minutes on floured surface. Add more flour if you find the dough too wet. Shape into a ball and place in a greased and floured bowl. Let rise for an hour or until doubled.

Grease very well a 13×9 inch deep dish baking pan. Mix the filling in a small bowl by mixing the sugar cinnamon and nuts. Roll dough into 18×12 inch rectangle. Brush the dough with the 1 tablespoon of melted butter.

Spread the filling evenly on the dough. Roll like a jelly roll and pinch the ends tightly.

Grease a knife and cut the dough into 15 even slices.

Place evenly into the pan. Cover and let rise in a low warm oven for about 20 minutes.

Preheat the oven to 400 degrees F..Bake rolls for about 25 minutes or until slightly browned. Note: Don’t let them overcook or they will get dry.

Let cool slightly. Make the glaze by mixing the ingredients and stirring until velvety smooth. Drizzle with glaze and serve.

Note: If you like a lot of glaze on the rolls, just double the recipe.

Desserts / Photo Gallery / Recipes

March 7, 2016

Mixed Berry Sour Cream Coffee Cake

A great cake to bake for breakfast, a snack or a dessert! It’s perfect for a party or to bring for a pot luck event since it serves many people.

It’s moist and full of berry flavor. With Spring around the corner berry season will be here soon to make this cake. Enjoy!

Serves 10-12

Ingredients:

Cake:

2 cups Bisquick or any other biscuit mix

2 cups flour

3 eggs

1 cup sugar

1 tsp vanilla

1 cup sour cream

1/2 stick melted margarine

1 cup milk

Berry Topping:

2 cups mixed fresh or frozen berries (or use a can of berry pie filling and skip ingredients and cooking instructions)

1 teaspoon brown sugar

1 tablespoon sugar

2 tablespoons of water

1 teaspoon of corn starch

Crumb topping:

1 tablespoon melted butter or margarine

1 tablespoon flour

1/4 cup granulated sugar

1/4 cup brown sugar

1 teaspoon cinnamon

1/2 cup instant oatmeal (if desired)

Instructions:

Step 1. Fruit Topping:

Place the fruit into a small saucepan and cook until bubbly. Add the water and corn starch and cook until thickened. Let cool while the cake bakes.

Step 2. Cake:

In a large mixing bowl, beat sugar and eggs for 1 minute until foamy. Add the remaining ingredients except topping and mix on low for 2 minutes minutes. The batter will be slightly lumpy. Grease a medium size deep baking pan approximately 13×9. Pour the batter into the pan.

Step 3. Crumb Topping:

Mix topping ingredients in a small bowl. Blend with a fork until it forms a crumbly like texture.

Sprinkle the berry topping evenly spread over the batter. Top with the cake with the crumb topping.

Bake:

Bake at 350 for 35-40 minutes until lightly golden brown and tooth pick comes out clean.

Serve hot or cold. Enjoy!

Desserts / Photo Gallery / Recipes

February 26, 2016

Banana Cocolate Chip Muffins

I’ve never thrown out any more old “Bananas” since I began making these muffins. They’re easy to make and delicious. The chocolate chips add and extra layer of flavor. Enjoy!

Ingredients:

1 stick melted margarine

1 cup sugar

1/4 cup brown sugar

2 eggs

1 (6 to 8 oz.) container Vanilla yogurt (any brand)

2 mashed ripe Bananas

1 cup of mini semi sweet chocolate chips

2 cups flour

1 cup low fat milk

1 cup Biscuit mix (any brand)

1 and 1/2 teaspoons baking powder