What a sweet treat these macaroons are. Not good at baking? Don’t worry because they are easy and they taste like Almond Joy Candy bars which I love! Enjoy!
Ingredients:
2 cups shredded sweetened coconut
2 egg whites (beaten)
Optional:
Add 1 almond on top of each before drizzling with chocolate
Melted semi sweet chocolate
Preparation:
Preheat oven to 325 degrees F. Mix the coconut with the egg white until well incorporated. Take about 1 tablespoon of mixture and roll in your palms to form very firm individual ball shapes.
Place on parchment paper and cook for about 15-20 minutes until light golden brown. Note: Check doneness, since every oven cooks differently.
Let Macaroons cool and dip bottoms into melted chocolate. Place on cool tray to harden chocolate. Drizzle chocolate on top. Place in refrigerator to harden chocolate quicker if desired.
I baked this one without the crust. I was delicious!
This Rustic Apple Crumb Pie recipe is so easy that you’ll never buy another Apple Pie again! Lisa made this pie for our Sunday dinner dessert, and it was a big hit with everyone. The crust is flaky and light, and the apples cook perfectly because they are sliced into thin slices before baking. Enjoy everyone!
Pie Crust
2 cups of flour
1/4 teaspoon salt
1 1/2 sticks of butter (2/3 cup) cubed
5 tablespoons ice cold water
1 beaten egg for egg wash
1 teaspoon raw sugar for sprinkling
Preparation:
Combine flour & salt in food processor. Add the butter and pulse until crumbly. Add water until moistened and dough forms. Form into ball and wrap in plastic wrap. Place in fridge for 1 hour.
Apple filling
5 medium apples (peeled cored & thinly sliced 1/8 thick)
1/2 cup of dark brown sugar
2 tablespoons of flour
2 teaspoons cinnamon
1 tablespoon lemon juice
Crumb topping
1 packet of Maple and Brown Sugar instant oatmeal
3 table spoons dark brown sugar
2 tablespoons flour
1 tablespoon melted butter
Preparation:
Preheat oven to 400 degrees.
Combine apples, 1/2 cup of brown sugar, lemon juice, cinnamon, and flour in a large bowl.
In a separate small bowl, combine the oatmeal packet, brown sugar, melted butter and flour and set aside.
Roll out pie crust to 1/4 inch thick circle, on a cold surface that has been lightly floured. This doesn’t have to be perfect, remember this is ‘rustic’ apple pie. Pour apple filling in the middle of the pie crust, leaving a one inch border. Fold edges of crust over apple filling.
Spread crumb topping evenly over apple filling. Lightly brush crust with beaten egg wash and sprinkle with the raw sugar. Grease baking sheet with a light coating of cooking spray or margarine and carefully place pie onto the baking sheet.
Bake in oven for approximately 35-40 minutes or until golden brown.
This easy Pumpkin Roll will be your go to dessert for fall and a great alternative to the same old Pumpkin Pie you make at Thanksgiving. You can substitute the filling in the recipe with your favorites such as vanilla or chocolate pudding.
Ingredients:
5 eggs separated
1 and 1/2 cups flour
1 teaspoon baking powder
Pinch of salt
1 cup sugar
1 cup canned pumpkin
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Filling:
1 (8 ounce) package of cream cheese
4 tablespoons butter (soft)
1 cup powdered sugar
1 teaspoon vanilla
Instructions:
Preheat oven to 350 F.
Beat the egg yolks with 1/2 of the sugar until lemony colored. Mix the flour, baking powder, cinnamon, and nutmeg in a small bowl and mix. Add the flour mix and the pumpkin to the eggs and mix for a few minutes.
In a separate bowl, whip the egg whites until soft peaks form. Add the remaining 1/2 cup sugar and whip until stiff peaks form. Fold into the batter.
Grease a jelly roll pan with margarine and line with parchment paper. Grease the parchment paper and then pour the batter into the pan. Spread the batter evenly with a spatula and shake the pan gently from side to side to even out the batter
Cook for about 12-15 minutes or until a toothpick comes out clean. Be careful not to overcook the cake or it will crack.
Place a clean white towel on the counter and sprinkle with a thin layer of regular sugar. Flip the cake onto the towel, remove parchment paper, and begin rolling the cake with the towel. Let the cake cook for at least 20 – 30 minutes.
While the cake cools make the filling by combining all ingredients and mixing well.
When cake is cool cut off the crusty edges and spread the filling in a thin layer over the cake. Roll the cake with the filling inside and cover with saran wrap until ready to serve in slices.
This is a cake which was once served to a King of Portugal has become the traditional cake of AlfAlfeizerão and is famous throughout Portugal.
In Portuguese tradition, it is said that this cake has its origins from the Monastery of Stª. Maria de Cós, a nuns convent which was founded in the Twelfth century by Abott D. Fernando in Cós, Alcobaca, Portugal.
Around the Fourteenth century, the nuns of the monastery taught the Pão-de-ló , recipe to local women of the nearby town of AlfAlfeizerão which is a few miles from Alcobaca and was the home town of the Sir Knight Vitorino Froes, a close friend of the then King Don Carlos.
The King often visited Knight Froes estate S. Martinho do Porto, where the best delicacies and desserts where served. Pão-de-ló was a favorite and revered dessert at that time. The legend is that, on one occasion, the cake was served slightly unbaked which gave it a runny consistency in the middle upon slicing it. However, the king instantly fell in love with this cake and from then on insisted it be served in this same way.
The recipe below is in both English and Portuguese in (red) text. Enjoy!
Pão de Ló de Alfeizerão
Ingredients:
Ingredientes:
4 eggs – 4 ovos;
8 egg yolks – 8 gemas;
1 and 1/4 cup granulated sugar – 250 g de açúcar;
1 cup flour – 125 g de farinha;
1 teaspoon whiskey – 1 colher (chá) de aguardente; (optional)
Zest from 1/4 of 1 lemon – raspa de ¼ de limão; (optional)
Butter or margarine for greasing pan – manteiga (para untar)
Preparation:
Preparação:
Beat the eggs, egg yolks, sugar, with the lemon zest and the teaspoon of whiskey for about 10 minutes until light and fluffy and double the volume.
Bata as gemas, os ovos e o açúcar, com a raspa de limão e a colher de chá de aguardente, até obter um creme fofo e volumoso.
Fold in the flour gently until all incorporated.
Junte suavemente a farinha sem bater muito.
Grease a cake pan very well or use and bake the cake at 320 F. for about 15-20 minutes.
Unte uma forma com manteiga. Leve ao forno a 160ºC, durante cerca de 15 a 20 minutos.
Remove the cake slowly from the pan so it does not split open.
You may bake in a round cake pan which is lined with parchment paper.
Deve ser desenformado cuidadosamente para não abrir.
Nota: para o pão-de-ló de Alfeizerão há umas formas artesanais feitas propositadamente. Também o pode fazer em forma redonda lisa, forrada com papel.
You’ll love this fresh summer tart. My daughter Lisa made it last weekend for my niece’s bridal shower and it was a big hit! In fact it was such a big hit we barely got a chance to try it. I looked over at the dessert table and noticed one little piece left, so I got up and took the last delicious square. We’ll be making a lot this summer during peach season. Lisa had many requests for the recipe and here it is! Enjoy it everyone!
Ingredients:
1 package of puff pastry (I used pepperidge farm)
1 tablespoons sugar
1 tablespoon flour
3 large peaches (sliced into thin slices)
1 cup blueberries (washed and pat dry)
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons cream cheese (softened)
2 tablespoon apricot preserves
1 tablespoon water
Preparations:
Line a baking sheet with parchment paper. Pre heat oven to 425 and set aside.
The package comes with 2 sheets but I used only 1. (The dough should be thawed but very cold, store in the refrigerator until ready to assemble the tart.) Score the dough to form along the 1-inch border. Prick the remaining dough using the a fork.
Gently toss peach slices and blueberries in a bowl, with 1 tablespoon flour and 1 tablespoon sugar and salt.
Whip cream cheese with remaining 1 tablespoon sugar and spread in a thin layer over crust inside border.
Arrange the peaches layered into 3 sections with blueberries on the borders, or as desired. Place on parchment paper and bake 15-20 minutes until the crust is light golden brown. (check bottom of the tart, it should be golden and slightly crusty)
Stir together apricot preserves and water until thinned and rush crust and fruit.
Let cool slightly before cutting into desired squared. Serve warm or room temperature.
This warm banana bread is irresistible! The recipe for this batter is very light and fluffy, with a touch of sugar and cinnamon. FYI, did you know that the word “banana” originates from the Portuguese word “banana”?
This recipe is shared from a fan of Tia Maria’s Blog!
Thanks Mary! I’ve posted the recipe in both English and Portuguese as shared by Mary. Enjoy!
Um bolo de banana quentinho… hum irresistível! A receita dessa massa é muito levinha e fofinha e leva um toque de açúcar com canela. Prepare essa delícia!
Recipe by: Mary Connie De Pao
Ingredients:
3 eggs – 3 ovos (separated) 1/2 cup orange juice – ½ xícara (chá) de suco de laranja 1 and 1/2 cups of sugar – 1 e ½ xícara (chá) de açúcar 1/2 cup vegetable oil – ½ xícara (chá) de óleo 2 cups sifted flour – 2 xícaras (chá) farinha de trigo peneirada 1 tablespoon baking powder – 1 colher (sopa) fermento químico em pó 2 large ripe bananas – 2 bananas ( grandes) nanica madura Sugar and cinnamon for topping – (1/4 cup sugar + 2 tsp cinnamon) Açúcar e Canela para decorar
Preparation:
1. Beat the egg yolks, orange juice, sugar and the oil in a blender or kitchenaid mixer.
1- No liquidificador bata as gemas, o suco de laranja, o açúcar, o óleo.
2. Cut the bananas lengthwise into thin strips and reserve for later.
2- Corte as bananas no sentido de seu comprimento, em fatias bem finas. Reserve.
3. Place the egg and sugar mixture into a large bowl and add the flour a little at a time mixing well.
3- Passe a mistura para uma tigela e adicione a farinha aos poucos.
4. Add the baking powder and mix well.
4- Acrescente o fermento em pó e misture.
5. In a separate bowl, beat the egg whites to form stiff peaks.
5- Em outra tigela bata as claras em neve.
6. Gently fold the egg whites into the batter until mixed.
6- Coloque delicadamente as claras na massa de bolo e misture.
7. Pour the batter into a greased and lightly floured bundt pan.
7- Despeje a massa em uma forma untada e polvilhada com farinha de trigo.
8. Place the banana slices over the entire top of the cake batter.
8- Em cima da massa adicione as fatias de banana cobrindo toda a superfície do bolo.
9. Make a mixture of sugar and cinnamon and sprinkle 1/2 of mixture over the banana cake.
9- Faça uma misturinha de açúcar e canela e salpique em cima do bolo de banana.
10. Bake in pre heated oven at 350 degrees F. for approximately 45 minutes until golden.
10- Leve ao forno pré-aquecido 180° por aproximadamente 45 min ou até que esteja dourado.
11. Sprinkle on the rest of sugar and cinnamon and cook for another 5-10 minutes.
11. Salpique o resto de açúcar e canela em cima do bolo e leve of forno por aproximadamente 5 -10 min.
12. Let cool slightly and remove cake.
12. Deixe esfriar um pouquinho e desenforme.
12. Serve
12- Sirva a seguir.
Note: Mary doubled the recipe for an extra large cake.
I like my coffee to simply taste like coffee and the best way to make great coffee, is with a French Press! This also known as a Press Pot or Plunger Pot. Make this coffee for your friends right at the dinner table and they’ll surely be impressed with your coffee making skills.
I’m a plain Jane when it comes to coffee. This drives my “Coffeeholic” family crazy! Currently we have 4 coffee makers at home; Keurig, Tossimo, Mr Coffee, and a Cuisinart drip coffee maker! They buy all of the new flavored coffees but, hopelessly get me to drink them.
I think the reason is because many years ago I managed a gourmet coffee shop similar to today’s Starbucks where I smelled flavored brewed coffee all day long!
I still remember the nauseating aroma’s from the flavored coffee beans such as, “Peppermint” and the my most hated; “Amaretto” UGH!
We served and sold coffee beans from around the world from the basic, Colombian to the more expensive Hawiian – Kona and Jamaican Blue Mountain.
Today’s most expensive coffee is from Indonesia. But, this isn’t a lesson on coffee so I won’t go into the details unless you’re daring enough to click on the link and find out why!
Here are 2 coffee tips:
Number 1. You’ll never get your coffee to taste as good as Starbucks, Dunkin Donuts or your favorite coffee shop.
The temperature for perfect brewed coffee should be 200 degrees Fahrenheit which is 93-94C. Most home coffee makers will not maintain a temperature that high especially the cheaper models.
Number 2. Never pour away any leftover coffee! Did you know that the longer coffee sits in the refrigerator, the stronger and more robust it gets? Simple let it cool completely and store for up to 1 week!
Ingredients to make perfect coffee press coffee:
Medium or coarse ground coffee
Boiling water
Sugar (optional)
Cream (optional)
Preparation:
Use 2 tablespoons of ground coffee for every cup of (8 oz) coffee. (use less if you enjoy milder coffee)
My press takes 32 oz, so I used 5 tablespoons because I like a milder taste but you can experiment until you find the perfect balance.
Place the grounds in the pot and slowly pour 32 oz of boiling water that has cooled for about 20 seconds. Stir the coffee gently and place the plunger with the lid over the coffee but don’t press down on the plunger yet. Some of the coffee grounds will float to the bottom.
Let the coffee sit for about 5 minutes to brew. Press down on the plunger slowly and firmly.
Your coffee is now ready to serve. Note: The coffee will continue to brew if you leave it in the press. You may find grounds at the bottom of your coffee cup, this is normal but you may not want to drink the last sip.
In a large bowl, beat the butter, sugar, salt and baking powder until creamy. Add the eggs one at a time and continue beating. Add the orange zest and beat well to mix.
Combine the milk and orange juice. Begin making batter by adding 1/3 of the flour, then 1/2 of the liquid and beat on medium. Add another 1/3 of flour and the remaining liquid followed by the rest of the flour. Beat well until everything is smooth.
Grease well a 10 inch bundt pan with cooking spray or margarine. Poor in batter and cook for 50 minutes at 350 degrees F.. Rotate cake 180 degrees in the oven and continue baking another 5-15 minutes until toothpick comes out clean. Let cake cool slightly before removing from pan.
Make glaze by heating the marmalade with the water for a few minutes until thickened. When ready to serve, poor glaze over the cake.
If you like pina coladas you’ll love this cake. The pineapple and coconut flavors really come through. I used Pineapple sumol, but you can substitute with pineapple juice.
Ingredients:
2 sticks butter (soft)
1 and 1/2 cups sugar
3 large eggs
3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup pineapple Sumol or pineapple juice
1/4 cup milk
1/4 cup lemon juice
1 cup shredded coconut plus more for topping cake
Glaze Optional
Mix 2 cups of powdered sugar, 2 tablespoons of lemon juice and 2 tablespoons of pineapple juice.
Preparation:
Preheat oven to 350 F. Beat the sugar and butter until creamy and adding 1 egg at a time.
Sift the flour, baking powder and salt. In separate bowl mix together and pineapple sumol and lemon juice.
Mix the flour mixture and the milk into the eggs alternating with the sumol and beat until creamy.
Add the coconut and mix well. Pour into a well greased bundt pan. Cook for 50 – 55 minutes until tooth pick comes out clean.
Cool 10 minutes. Drizzle the glaze over the cake and top with shredded coconut.
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.
This recipe is from theSaborIntenso.com website which has many Portuguese recipes in video. It’s a good resource for those of you that like to watch the process of cooking recipes. Watch the video below.
Ingredients:
5 cups flour (600 gr flour) 4 eggs zest of 1 orange juice of 1 orange 4 tablespoons melted butter (60 gr) 4 tablespoons sugar ( 60 gr) 2 oz. of whiskey (50 ml aguardente) cinnamon sugar pinch of salt oil for frying
Instructions:
Beat the sugar, eggs and butter. Add the pinch of salt, orange rind, orange juice, aguardente, and the flour and continue beating until the batter is smooth. Cover the bowl and set aside for 1 hour.
After 1 hour, pour the batter onto a very floured counter. Knead the dough with enough flour until the batter is no longer sticky.
Roll out the dough into 3×5 inch rectangles 1/4 inch thick. Make cuts lengthwise in center of the rectangles.
Fry in hot oil until golden brown. Place on paper towels to absorb any grease.
Blend sugar with cinnamin in a bowl and coat each Coscorões.
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