Category: Desserts

Desserts / Holiday Recipes / Recipes

Tia Maria’s Pistachio Cake

Each member of my family has a favorite cake that I bake on their birthday, but this cake recipe is the easiest of them all.

It’s moist and full of flavor. Serve it with Pistachio Gelato for a treat! They will love you for it!

Enjoy and Happy Birthday to anyone that is celebrating a birthday today!


Pistachio Cake
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 1 Package yellow or white cake mix
  • 1 can club soda
  • 3 eggs
  • 1 package Instant Pistachio Pudding
  • ½ cup of Vegetable oil
  • ¼ cup chopped Pistachios
  • Frosting:
  • 1 can of Vanilla Frosting
  • Chopped Pistachios
Instructions
  1. Heat oven to 350. Mix the cake mix, pudding,eggs,oil and club soda for about 4 minutes until creamy. Blend in the pistachios.
  2. Grease two 9 inch cake pans with margarine or cooking spray. Divide the batter equally and pour into the cake pans.
  3. Bake for about 25-30 minutes or until a toothpick comes out clean.
  4. Let the cake cool for about 5 minutes and remove from the pan.
  5. Let the cake sit until completely cooled before frosting.
  6. Sprinkle the chopped pistachios on top!

Desserts / Photo Gallery / Recipes

Apple Banana Bread

This easy recipe is perfect for a breakfast, a morning treat or your afternoon coffee break. It freezes well so make a double batch!

I love this kitchen towel from Portugal featuring The  Lisbon Tram Car.

The railway system called; Rede de eléctricos de Lisboa, serves the municipality of Lisbon, Portugal.

In operation since 1873, it presently comprises five urban lines, and is primarily a tourist attraction.

Here’s a video below of the Lisbon Tram car, and a site to learn more about the history of tram cars in Lisbon.

Lisbon, city of the seven hills [Timelapse] from José Costa Barbosa on Vimeo.

 

Now that we’ve learned a little bit of the culture. Here’s the recipe.

Apple & Banana Bread

Serves 10

Ingredients:

2 or 3 small ripe bananas (mashed)1 small apple cored and finely chopped

2 1/2 cups flour

3/4 cup brown sugar

1/4 cup reg sugar

1 stick margarine

3 eggs

1 tsp vanilla

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp vanilla

1 cup of milk

1 package of any breakfast  instant oatmeal (optional)

1/2 cup chopped walnuts (optional)

 

 Instructions:

Heat oven to 350. In a large bowl mix the melted butter with the sugars until creamy. Add eggs and beat for 2 minutes.

Mix all the dry ingredients in a bowl. Mix the apple, banana, milk and the vanilla  in a small bowl.

Add 1/2 of the day ingredients, then 1/2 of the banana mix into the eggs and butter.

Incorporate the remaining dry and wet ingredients into the batter and mix on low for about 2 minutes.

Grease 2 small loaf pans. Pour the batter into the pans and cook at 350 for 35 – 45  minutes or until golden brown.

Enjoy!

 

 

 

 

Desserts / Holiday Recipes / Photo Gallery / Portuguese Christmas / Recipes / Traditional customs

Portuguese French Toast – Rabanadas do Minho

 

Rabanadas are Portuguese French Toast with a twist. Rabanadas do Minho are made with a twist by adding a warm wine and honey syrup over the cooked French Toast for a robust sweet wine flavor.

 

Ingredients:

1 large loaf of crusty bread; French, Italian or Portuguese

1 1/3 cups of granulated sugar

1 tbsp butter or margarine

1 stick of cinnamon

1 piece of lemon peel

2 egg yolks

2 eggs

5 glasses of Portuguese Red wine, or Vinho Verde Red

1 cup of Honey

1 tsp of powdered cinnamon

1 1/3 cup of water

Oil for frying

 

Preparation:

Slice the bread into (1 inch) slices.

In a saucepan, heat the sugar and 1 1/3 cups of water, butter, lemon peel, cinnamon stick and a dash of salt. Cook on medium heat for 5 minutes and remove from heat. 

Soak each slice of bread in the sugar mixture, remove and place in a strainer to remove excess liquid. Set aside.

Beat the yolks and eggs until foamy. Heat the oil in 1/4 inch depth in a large skillet on medium. Dip each slice of bread into the egg mixture shaking off any excess egg.

Place the bread slices in the oil and cook for a few  minutes on each side until golden brown.

As each slice cooks place it on paper towels to drain and then onto a serving tray.  Coat each slice with a mixture of sugar and cinnamon.

In a separate pan heat the wine, honey, powdered cinnamon until it comes to a boil.

Gently, pour the hot wine syrup over each slice turning them over to coat each side.

Serve warm or at room temperature. Store in the refrigerator.

 

Rabanadas Recipe in Portuguese:

Ingredientes:

1 pão de cacete de 500 g

300 g de açúcar

1 colher de sopa de manteiga

1 pau de canela

1 casca de limão

2 gemas

2 ovos

7,5 dl de vinho tinto verde ou maduro

250 g de mel

1 colher de sobremesa de canela em pó

óleo para fritar

Preparação:

Corta-se o cacete em fatias com cerca de 1 cm de espessura.

Leva-se ao lume o açúcar com 2 dl de água, a manteiga, o pau de canela, a casca de limão e uma pitada de sal. Deixa-se ferver durante 5 minutos.

Retira-se do lume e introduzem-se as fatias de pão na calda bem quente.

Escorrem-se sobre uma peneira ou passador.

Em seguida, passam-se as fatias pelas gemas batidas com os ovos inteiros e alouram-se em óleo quente. À medida que se vão fritando as rabanadas, põem-se

numa travessa funda e polvilham-se com açúcar e canela.

À parte, mistura-se o vinho tinto com o mel, a canela em pó e, se o vinho for verde ou agreste, açúcar. Leva-se ao lume só para levantar fervura e deita-se

sobre as rabanadas. Viram-se com cuidado para não se partirem.

 

Photo & recipe credit: http://receitas-culinaria.pt/rabanadas-tradicionais-do-minho-e-douro/

Desserts / Holiday Recipes / Photo Gallery / Recipes

Cavacas – Portuguese Popover Dessert

Cavacas – “Portuguese Popover Dessert”. The taste and texture is similar to a  profiterole with a creamy, sugary glaze over the top.

This classic dessert most likely originating in Caldas da Rainha is a favorite in the Portuguese community for celebrations and Holidays. It’s easy to make and it requires few ingredients. Traditionally a glass of Port wine is served along the this delicate dessert.

 

Ingredients:

Makes 12 large cavacas

8 extra large eggs (room temp)

½ cup plus 2 tablespoons olive oil

2 cups sifted all-purpose flour

¼ cup milk

pinch salt

olive oil (for greasing tins)

Icing:

2 cups confectioner’s sugar

3 to 4 tablespoons milk

zest of 1 lemon

Preparation:

Here’s our YouTube Video page for you to follow along with the instructions:

Sift together the salt and flour and set aside. In a large mixing bowl beat the eggs and olive oil for about 5 minutes.

Add the flour mixture and beat for at least 10 minutes until the batter has reached a light creamy consistency. Add milk half during the last 5 minutes.

Grease large muffin tin or popover tins with 1 teaspoon olive oil to each section on bottom and up the sides. Fill each section 1/2 full with batter.

Cook at 350 degrees F. for 40 to 50 minutes. Note: *Do not open the oven or they will collapse! 🙁 Also note the ovens cook at different temperatures so keep an eye on them. If you notice they start to brown too dark remove from the oven.

Let cavacas cook slightly.

Meanwhile, In a small bowl make the icing by combining the confectionery sugar, and the lemon zest with milk until It reaches a smooth consistency. Taste and add more lemon zest if you prefer a lemony icing.

*If you find the icing too thick add milk, it it’s to soft add more sugar. Drizzle the icing over the Cavacas.

Desserts / Photo Gallery / Recipes

70 Calorie – Skinny Frozen Mochachino

70 Calorie – Skinny Frozen Mochachino

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!

I’m going to give you 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!

This recipe below is adapted from my days working at the shop. I made this a “Skinny” version but you may substitute the hot chocolate mix with 2 tablespoons of chocolate syrup and add a small amount of milk to make it frothy.

Visit this link for some more amazing recipes!

 Skinny Frozen Mochachino

 

This recipe will make 1 large Mochachino at 70 calories or 2 at 35 calories each if you want to share it. 

Kids recipe version: Substitute the coffee with decaf and use regular hot chocolate!

Ingredients:

1 package no sugar or diet Hot Chocolate mix (any low calorie you prefer)

1 cup coffee

1 cup ice

2 tbsp lite cool whip or any brand

cinnamon

Instructions:

Mix all ingredients in a blender until smooth and frothy. Top with cream and sprinkle with cinnamon.

Enjoy!

 

 

 

 

 

 

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Pina Colada Cake

This recipe is perfect for a lite and cool summer dessert!

What’s great about it is that you can make the cake the day before and add  the toppings later.

Perfect for your Fourth of July cook out! Enjoy

Ingredients:

1 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

1 cup of flaked coconut

*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!

 

Photo credit: http://www.gourmified.com/2009/08/pina-colada-cake.html

 

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Blueberry Coffee Cake

“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.

At least 16 countries in Europe now grow blueberries including Portugal.
“The Largest Portuguese production acreage for blueberries being constructed.The 60 hectare large acreage is located in Idanha-a-Nova. Three months after the symbolic opening ceremony for the project in Castelo Novo, most of the 20 young growers participating in the project are preparing the land for the planting of blueberries. The united growers already have trade relations with numerous European clients. The project is very promising for Portugal. Around 2 million Euro have been invested in the 60 hectares of blueberry fields.They are expecting the first blueberries to be ready for harvest by the second year. This means that, through export, the berry acreages will start to have a positive influence on the country from 2014 onwards.” (http://www.freshplaza.com/news_detail.asp?id=100403)

According to Driscoll Berries,  VP of international business and global development, Soren Bjorn, in freshfuitportal.com, China is the next frontier.

Read more about blueberry production around the world here.

This recipe will make a large coffee cake that serves up to 12-15.  You can also make muffins using this recipe.

The cake is a perfect summer bring along for a pot luck picnic or freeze half for the next time you need a treat with your morning coffee!

Blueberry Coffee Cake Recipe:

Ingredients:

2 cups Bisquick or any other biscuit mix

2 cups flour

3 eggs

1 cup sugar

1 tsp vanilla

1 cup vanilla yogurt

1/2 stick melted margarine

1 cup milk

1  — 6 oz package fresh blueberries

 

Crumb topping:

1 tbsp flour

1/4 cup granulated sugar

1/4 cup brown sugar

1 tsp cinnamon

1/4 cup quick cooking oats (if desired)

1 tbsp melted butter or margarine

 

 

Instructions:

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 a medium size deep baking pan approximately 13×9. Pour the batter into the pan.

Rinse and dry berries. Coat them with a dusting of flour.

Place the berries evenly spread on top of the batter .

 

 

Make the topping by mixing all the ingredients in a small bowl. Blend with a fork until it forms a sandy like texture.

Sprinkle the topping over the batter. Run a knife through the batter in 3-4 strokes.

Bake at 350 for 35-45 minutes until golden brown and tooth pick comes out clean. Serve hot or cold. Enjoy!

Blueberry basket photo credit: http://thelifedeliciousblog.com/

Desserts / Holiday Recipes / Photo Gallery / Portuguese Christmas / Recipes

Port Wine – Vinho do Porto – Stawberry Fruit Salad

fruit-salad

You’ll love this fruit salad for summer picnics, Holidays and for family celebrations. It’s so simple and easy to make, because you don’t have to peel and slice the fruit.

The secret to this recipe, is that you use a packages of frozen strawberries in syrup.

*You may substitute the recipe with low calorie canned fruit, or use any of your favorite fresh fruits.

However, to obtain the rich sweet flavor of strawberries and Port you must use the frozen strawberries in syrup.

*If you want to make this for children, leave out the Port wine, it’s just as delicious!

Ingredients: Serves 12-24

Note: These ingredients are all optional so substitute with your favorite fresh or canned  fruits.

1/2 cup Vinho do Porto – (Port wine)

2 cups fresh strawberries cut into slices

1 (16 oz) container frozen strawberries in syrup

1 can chunk pineapple with juice

1 can sliced peaches

1 can fruit cocktail

1 can sliced pears

1 cup grapes

1 – 2 cups chopped cantaloupe (optional)

sliced bananas (optional)

 *Note if you want a low calorie option use fruit in its own juice and not sweetened

 

Instructions: Prep time – 10 minutes

Place all ingredients into a large bowl. Stir gently to incorporate the wine into the fruit.

Place it in your refrigerator or in a cool place for at least 2 hours before serving but it’s better if left overnight in your refrigerator to allow the port wine to infuse the fruit.

When ready to serve, transfer the fruit into a large glass punch bowl. Serve with a ladle into individual glass cups or bowls.

Store in refrigerator for up to 3 days if you have any left over that is! Enjoy!

Desserts / Holiday Recipes / Photo Gallery / Portuguese Christmas / Recipes / Traditional customs

Pastéis de Nata – Portuguese Custard Tarts

These classic pastries are everyone’s favorite. Once you experience just how easy they are to make at home, you’ll never buy them at a bakery again.

Unless of course, your lucky enough to be in one of the famous pastry shops in Lisbon!

Before we get started, I want to share with you the history of this famous pastry that was first created over 200 years ago!

Portuguese Egg Custard Tarts, famously known as Pastéis de Belem are famous in many countries all over the world.

The original Pastéis de Belem, were first created by nuns who lived at the Monestary of Jeronimos in Belem, Lisbon in 1837.

Casa Pasteis de Belem is located in the town of Belem in Lisbon, Portugal. The official name of the town is “Santa Maria de Belem” but its referred to as “Belem”. The name “Belem” originated from the Portuguese word for “Bethlehem”.

Many bakeries have tried to replicate the recipe to no avail. The equally famous; “Pasteis de Nata” it’s copy cat version, has become a famous substitute for the original at every Portuguese bakery throughout Portugal and many other countries around the world.

The famous recipe is kept a secret. “The secret can only be memorized, it can’t be written down”, says the pastry chef who was carefully selected among 80 co-workers.

Café Pastéis de Belém below, sells approximately 20,000 pasteis per day! Wow!

Photo Credit: (http://www.flickr.com/photos/cialowicz/6122617070/)

The pastry’s name was trademarked in 1911, which means the company is the only one that can call the famous sweets by that name.  Visit this dessert site; desserteater.com for more on the history of one of the world’s most popular desserts!

In, December 2011, Pasteis de Belem was listed by Lonely Planet # 2 of 583 things to do in Lisbon, #5 of 12718 restaurants in Europe and # 42 of 382 restaurants in Portugal. (desserteater.com)

Watch this video of the famous bakery of Pasteis de Belem.

*I recommend that you try making this recipe a few times to adjust for your own oven temperature and baking time. Happy Baking!

Find this complete recipe plus 100 other recipes in my new cookbook!

Click here to order Taste Portugal cookbook!



Makes 18 – 24 depending on size of your tins

Ingredients:

1 lb – Defrosted Puff Pastry Dough – *Note: Your local bakery may sell it, or buy: (Pepperidge Farm Puff Pastry Dough

2 cups whole milk (must be whole milk not low fat or skim)

1 1/2 cups sugar

1/2 cup flour

1 cup water

2 slices lemon rind

1 stick cinnamon

7  X Large egg yolks (room temp)

Cinnamon for garnish

 

 

 

 

 

Desserts / Holiday Recipes / Photo Gallery / Recipes

Almond Tart – Tarte de Amendoa

Credits photo and recipe: https://www.facebook.com/theportuguesekitchen

 

TARTE DE AMENDOA / ALMOND TART

 

Filling:

1 stick of butter, softened
1 cup of sugar
2 eggs, beaten
1 cup of flour

 

Topping:

1/2 cup sugar
1 stick of butter
6 tbs of milk
1 cup of sliced or slivered almonds

 

Filling:
Grease a tart tin with nonstick spray and sprinkle with flour.

Cream the butter with the sugar. Add the eggs and flour and mix well.

Spread the mixture into the tart tin and bake for about 20 minutes at 350 degrees or until the center looks spongy and is golden.

Remove from the oven and set aside.

Topping:
Mix the sugar, butter, milk and almond slices in a sauce pan. Heat the mixture up until it starts to boil and turns into an opaque tan color.

Spread the topping over the cooked dough and return to the oven.

Bake at 350 degrees for at least 10 minutes or until it turns a golden brown color and the topping is no longer bubbling. Allow to cool before serving.