dessert – Page 6 – Tia Maria's Blog

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

March 16, 2012

Bolo de Bolacha Maria – Maria Cookie Cake

Maria Cookie Cake

Carla Almeida sent me her recipe for Bolo de Bolacha Maria. “This is usually the recipe made by mothers in Portugal, especially in the summer. It’s fresh, easy and kids love it! It’s one of those Portuguese desserts that everyone has at one point or another tried. It is, probably, the dessert most loved by kids in Portugal. I remember that my mother baked it for special occasions, when she wanted to surprised us” She said.
Bolo de Bolacha Maria

Ingredients:

1 can Sweetened Condensed Milk
1 can (same can) milk
5 eggs
2 big packages of Bolacha Maria (Maria Cookies)
4 – 6 cups of strong black coffee
1 pint whipping cream
1 tsp of sugar or brown sugar
Cinnamon powder

Instructions:
In a large bowl beat together the condensed milk, milk and egg yolks until creamy. Pour mixture into a pan on low heat and stir well until the mixture comes to a boil. Turn off heat.

Meanwhile dip cookies one at a time into coffee for about 5-10 seconds to coat with coffee, but don’t let them get soft. In a spring form pan or large platter, begin layering the cookies one a time then topping each with the egg cream until towers of your desired height form.

In small bowl beat the whipping cream with sugar until whipped. In separate bowl, beat the remaining egg whites until stiff peaks form. Fold the egg whites into the whipped cream gently. Top the cookie cake with the cream. Top the cake with desired amount of cinnamon and crushed Maria cookie crumbs. Put it in the fridge for about 5 hours, or overnight for best results.

Visit this youtube video Bolo de Bolacha for a demonstration of how to assemble the cake. The recipe is different but there are many variations of this classic. Carla’s recipe is unique!… Enjoy

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

January 4, 2012

Bolo Rei – King of Portuguese Cakes

Bolo Rei is Portugal’s king of cakes. It’s traditionally eaten throughout the Christmas season, but mostly on January 6, the twelfth day of Christmas, which is known as King’s day.

The date is 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. The cake without the fruit on top is often called Bolo da Rainha! My recipe inspired by Cascaistravel.com. Enjoy!

The cake was introduced to Portugal by the Confeitaria National bakery run by the Casteneira family for over 100 years.

Visit the website for the history of the origin of the recipe at confeitarianacional.com.
Watch the video of the famous bakery at: www.portugaldailyview.com/portuguese-christmas-cakes

Find the recipe in my Taste Portugal More Easy Portuguese recipes cookbook. Order on Amazon below:

Ingredients:

Yeast

2 tbsp active yeast
2 tsp granulated sugar

1 tablespoon flour
1/3 cup warm water

Dough

1 cup finely chopped assorted crystallized fruit NOTE: (I used dried apricots, dates, and raisins in my cake)
1/2 cup seedless raisins
1 teaspoon finely grated lemon rind
1 teaspoon finely grated orange rind
2 tablespoons port wine
2 tablespoons rum

1 teaspoon salt

1 and 1/4 stick butter (10 tablespoons)
1 cup granulated sugar
3 eggs
2 egg yolks
5 cups all purpose flour
1/2 cup warm milk

1/4 cup chopped almonds
1/4 cup chopped walnuts

Topping

crystallized fruit of your choice, such as pineapple, cherries, or figs
1 egg for egg wash
confectioners sugar

Instructions:

Prepare the yeast mixture

In a small bowl mix together the yeast, sugar and flour and warm water. Stir and let sit for a few minutes for yeast to dissolve and activate.

For the Dough

In another bowl add the chopped crystallized fruit, raisins, grated lemon and orange peel, port wine and rum. Leave the fruit to soak up the liquid while you prepare the dough.

In a large bowl beat the butter and sugar together with an electric mixer until smooth and creamy. Beat in the eggs and egg yolks one at a time. Gradually beat in the flour and the milk. Then add the yeast mixture to the dough.

Add the almonds, walnuts and pine nuts and the crystallized fruit mixture.

Lightly mix in more flour as needed to create a sticky bread like dough.

Cover and leave to rise in a warm place for about one hour or until it has doubled in size.

Take the dough and knead for about one minute, then shape into a round loaf and place on a greased baking tray.

Using your thumbs, open up a hole in the middle of the dough so that you are left with a wreath shape, or crown. I used a greased and floured ramekin and placed it in the middle of the wreath to form the wreath.

Note: To add the surprise: Make a hole with a knife on one side of the wreath and push the wrapped broad bean into the dough. Choose another spot on the wreath, make a hole with the knife and push the wrapped coin into the dough.

Topping

Decorate the wreath with a few crystallized fruits. Beat the egg and brush over the wreath. Cover and let rise in a warm place for about one hour or until it has doubled in size.

Remove ramekin and bake in a preheated over at 375 degrees F for about 40 minutes or until golden brown. Cool and dust with powdered sugar.

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

December 28, 2011

Pão de Ló – Portuguese Sponge Cake

Pão de Ló – “Sponge Cake” Just as the translation is easy, so is the recipe. This cake is so easy to make that you’ll find yourself making it again and again. The recipe uses no oil, butter or fats so it’s virtually fat free!

This classic dessert is so versatile that you can make it for all the holidays, special occasions, bring it to a pot luck diner as a dessert, or just make one when you’re craving a simple cake. Enjoy!….. and…..Happy Holidays!

This is a Christmas photo of the classic – Portuguese – Pao de Lo which I give as home made Christmas gifts for my family and friends.

*Please note: There is Silk – Poinsettia in the center

(Do not use real Poinsettias with food items)

Pao de lo recipe:

You will need an extra large bundt pan to cook the cake. If you don’t have an extra large pan be sure to use parchment paper all around so the cake doesn’t over spill.

Here’s our youtube video cooking the recipe.

Please subscribe and like our page for the latest video postings!

Ingredients:

10 brown eggs (room temp)

1 1/2 cups sugar

2 cups sifted flour

1/4 tsp salt

1 tsp baking powder

1 tsp (grated lemon peel – Optional)

Preparations:

Make sure your eggs are room temp or place them in a bowl of warm water for about 15 minutes.

In a large bowl beat the eggs until foamy. Add sugar and beat for at least 20 minutes until batter becomes very thick, stiff peaks. (Add lemon at this point if desired)

Note: If using a kitchenaid mixer, mix for only 10-15 minutes until stiff peaks form.

While the sugar and eggs are beating, mix flour, salt and baking powder in a small bowl.

When the batter is ready, add the flour mixture very slowly 1/4 cup at a time on low speed or fold in with a spatula.

This should only take about 3-5 minutes. (Don’t over beat, this is important)

Grease a large tube pan. (Aluminum works best). If your pan is smaller, line the top few inches of the cake pan with parchment paper in case the batter rises over the top. Poor batter into the pan and shake slightly to spread evenly.

Cook at 350 degrees F. for 45 minutes or until a toothpick comes out clean.

Let the cake cool for about 10 minutes. Invert the cake pan right side up onto a serving dish.

(Note: This cake freezes well so you can make it ahead of time. Slice into pieces for individual servings or freeze the whole cake. Make sure it’s completely cooled, wrap in saran wrap and heavy foil or in Freezer bags.)

Pao de Lo – Easter Decoration

Desserts / Photo Gallery / Recipes / Side Dish

December 7, 2011

Tia Maria’s Corn Muffin Recipe

I make lots of Corn Muffins since they’re easy to make, but you’ll love these because they’re light and fluffy and they’re even better than Bakery!

This is a great recipe to make as a side dish, on cold winter days when you make Chilli or Soup. Enjoy!

Ingredients:

2 cups flour

2 cups corn muffin mix

(If you don’t have the mix, use corn meal but increase the baking powder to 2 teaspoons)

2 eggs

3/4 stick margarine (soft)

2 cups milk

1 cup sugar

1 tsp salt

1 tsp baking powder

1 small 6-8 oz container vanilla yogurt or 1/2 cup sour cream

Preparation:

In a large mixing bowl beat the eggs, sugar and margarine until creamy. Add the remaining ingredients and beat until the batter has no lumps.

Coat 2 large muffin pans (6 muffins each) or 2 small (12 muffins each) with cooking spray or with margarine.

Fill to 3/4 full. Cook at 350 f. for about 20 minutes or until a toothpick comes out clean.

Serve while hot, or split them in half, butter the sides and grill until golden brown. You can freeze them in freezer bags and enjoy them all month long! Enjoy!

Desserts / Holiday Recipes / Recipes

June 11, 2011

Bolo de Laranja

Bolo de Laranga/Orange Sponge Cake

Just in time for Berry season. This recipe is similar to Pao de Lo, (Portuguese Sponge Cake) but the orange flavor really stands out. I was surprised at how easy it is to make. The best part of this cake is that it uses; NO OIL & NO BUTTER which makes it a great low fat dessert. All you need are 6 basic ingredients that most of you have on hand everyday so it’s a great go-to dessert when you need something easy and quick.

Ingredients:

5 eggs (room temp)

1 1/2 cups flour (sifted)

2 oranges

2 cups sugar

1/4 tsp salt

1 tsp baking powder

Wash oranges and slice off peels into very thin slices trying not to leave on any white rind. Slice the remaining orange into slices and cut off any excess membrane.

In a food processor, add the orange peels and segments, 5 eggs & salt. Blend into a puree consistency.

Strain the batter through a fine strainer into your mixing bowl. Stir the batter with a fork to sift through stainer.

Discard any remaining segments left in strainer. Add sugar and beat the batter for about 15 minutes until very thick and foamy.

Sift flour and baking powder together into a small bowl and mix well. Add the flour mix to the batter 1/4 cup at a time on low speed until incorporated.

This should only take about 2-3 minutes. Line a fluted cake pan with parchment paper & slightly grease & flour the pan.

Add your batter and bake at 350 for about 15- 20 minutes or until a toothpick comes out clean.

Let the cake cool for about 10 minutes, then invert right side up onto serving plate. Sprinkle with confectioner sugar and serve plain or with berries & whipped cream.

Enjoy!

Tia Maria

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

December 21, 2010

Aletria – Sweet Egg Noodle Christmas Dessert

Aletria, is a sweet dessert made with fine egg noddles which is mostly served at Christmas and for many other festive occasions.

This classic is made with the same basic ingredients; eggs, sugar, cinnamon and lemon peel as the ever popular Arroz Doce – Portuguese Sweet Rice Pudding.

Ingredients:

7 cups of whole milk

6 egg yolks

1 + 1/2 cups of sugar

1 tsp salt

1 cinnamon stick

2 pieces of lemon peel

1 12 oz package of very fine egg noodles

Pour milk, sugar, salt and cinnamon stick into a large pan and bring it to a boil, stirring constantly.

Meanwhile, beat the egg yolks in a small bowl and slowly blend some heated milk into the eggs and stir. Set aside.

Break up the noodles and add them to the boiling milk. Stir constantly until the noodles are cooked and remove from the heat.

Slowly add egg mixture into the cooked noodles and stir to incorporate. Turn off heat *Do not let the noodles boil. Remove from heat.

Remove the lemon peel and cinnamon stick. Pour the mixture into a large serving platter at least 1 inch depth. Sprinkle with cinnamon.

Let cool and store covered in the refrigerator.

Cook Books / Desserts / Holiday Recipes / Recipes

December 21, 2010

Arroz Doce – Portuguese Rice Pudding

Come on and jump in! It’s delicious!

Arroz Doce – Sweet Rice Pudding, has always been my family’s favorite served on Christmas Eve. This is one of the most famous Portuguese desserts served around the Holidays and at celebrations. But I everyone loves it any time of the year! It’s pure Portuguese comfort in one bite!

Aletria, a sweet pasta dessert is also a traditional dessert for the Holidays. Enjoy!

Makes 6-8 servings

Ingredients:

3 cups whole milk (scalding)

3 egg yolks

1 cup rice (preferably Carolina short or long grain)

2 cups water

1/2 tsp salt

1 slice of lemon zest

1 cup granulated sugar

1/2 cinnamon stick

1 tbsp butter

powdered cinnamon

Watch our Youtube video for a demonstration. Subscribe to get latest videos! Enjoy!

Instructions
1. In a large heavy saucepan, bring the water, cinnamon stick, and lemon peel to a boil.
2. Add rice, bring to a boil and cook on medium heat until all the water has evaporated.
3. Add the hot milk and cook for at least 25 minutes on low heat stirring once in a while.
4. Add the sugar and butter, stir and cook for 5 minutes longer. Turn off heat.

Meanwhile beat egg yolks.

Temper the eggs by adding a few tablespoons of the rice mixture to the eggs and mix well.

Remove from heat. Add the remaining eggs into the rice and stir well.

*Be sure the rice is not boiling. Simmer for about 1 minute.

Remove lemon peel and cinnamon stick.

Pour into a large serving platter or individual servings.

Let cool and garnish with powdered cinnamon.

To make design: Dip a small shot glass into water, then into the cinnamon.

Gently indent desired circles to form design of your choice.

Store in refrigerator up to 3 days.

Here’s the gallery of the photos I took.

Desserts / Photo Gallery / Recipes

October 8, 2010

Harvest Apple and Banana Muffins

It’s apple picking season in New England. I got home and made some delicious Apple Banana Muffins. Here’s my tip: I always substitute 1/2 cup low fat yogurt for 1/2 stick of margarine. Every recipe comes out moist and flavorful.

These are great for breakfast and lunch box snacks too! Enjoy…. Tia Maria

Ingredients:

2 1/2 cups flour

3/4 cup brown sugar

1/4 cup regular sugar

1 stick margarine

3 eggs

1 tsp vanilla

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 cup mashed ripe banana

1 cup finely chopped apple

1/2 tsp salt

8 0z container low fat vanilla, banana or any yogurt

Topping:

1/2 cup of quick cooking oats

1 tbsp flour

1 tbsp melted margarine

1/4 cup brown sugar

1/4 cup regular sugar

1/4 cup chopped walnuts

1/2 teaspoon cinnamon

Instructions:

Pre heat oven to 350. In a large bowl mix the melted butter with the sugars until creamy, add eggs and mix well. Add the vanilla. Mix all the dry ingredients in a bowl. Mix the apple, banana and yogurt in a small bowl.

Blend the 1/2 dry ingredients into the egg and sugar and mix well. Add all of the apple mix into batter.

Add the remaining dry ingredients then add nuts. (If your batter is too dry, just add more yogurt or crushed banana & apple)

Make Topping: Mix all ingredients until a crumbly mix forms.

Place the batter into 12 small, or 6 large greased muffin tins and cook for about 25 minutes or until cooked. (use toothpick method)

Desserts / Holiday Recipes / Portuguese Christmas / Recipes

September 13, 2010

Caramel Flan – Pudim Flan

Hi Foodies,

It took me years to finally make a good caramel flan until I finally discovered the reason why I wasn’t successful. The reason was because I didn’t use whole milk. I also made the mistake of mixing cold milk with the cold eggs.

You have to warm up the milk and use room temperature eggs. Now my flan comes out perfect every time and it’ s a family favorite at every celebration.

My family enjoys lots of the candied caramel on top too and usually fight over it! Enjoy!

Flan ingredients:

6 large eggs

3 cups whole milk

1 cup sugar

1/4 tsp salt

1 tsp either; (this is optional: vanilla, anisette liquor, or caramel glaze)

Caramel glaze ingredients:

1 cup sugar

Instructions:

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 and water in a large heavy skillet. Continue stirring while cooking on med heat until the sugar melts and begins to turn caramel colored and thickens like corn syrup.(probably 5-8 min depending on your burners).

If the sugar is hardening too quickly, just drizzle a little water around the edges of the pan into the sugar.

Take the pan of the heat and let it rest for one minute. OUCH! It’s very hot! If you smell a burned smell, it means you’ve cooked it too long, so start over again.

Coat the bottom and up to 1 inch on the sides of a medium oven proof souffle pan with the caramel sauce. Let the Caramel harden and put aside while you make the custard. (Poor a few tablespoons of the caramel onto a small butter sheet pan and let it harden.)

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 1 tsp vanilla extract, the anisette, or the caramel glaze if you desire.

Let the egg mixture rest to let the foam subside a little, then 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.

Break the hardened sugar that you let sit in the sheet pan into small pieces and place on top of the flan.

You can place the souffle dish into a shallow bowl of hot water to melt the remaining caramel or brake up the hard caramel to serve on top as seen in the picture.

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

It’s amazing!

Photo Gallery / Recipes / Side Dish

July 15, 2010

Zucchini Corn Bread

Hi Friends….It’s zucchini season….

My garden is doing great this year and I hope yours is too.

I have a huge bounty of zucchini so I’m sharing my Zucchini Corn Bread Recipe with all of you. This recipe is easy to prepare, and it uses basic ingredients in your pantry. It takes no butter or oil, so it’s low fat. I used lemon yogurt for moistness.

Go out to your local farmers market and get some zucchini……

Ingredients:

2 packages Jiffy Corn Muffin mix

1 cup flour

1 cup sugar

3 eggs

3 cups shredded zucchini

1 tsp lemon juice

1 tsp crated lemon peel

1 tsp cinnamon

1 small container plain low fat lemon yogurt

1 cup mixed chopped nuts and dried berries ( any variety)