Oh, Sweet Sweet Happiness

Banana Walnut Bread

2012-09-30T13:57:00.003-07:00

Ingredients

1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
1 cup sugar
3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces

Directions

Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.

In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

Mushroom - Stuffed Pork Chops

2012-09-17T16:45:00.000-07:00

I know this is a desert blog, but this is just too good, I had to put post it!
Ingredients

1/2 cup coarsely chopped fresh mushrooms (such as button, chanterelle, or shiitake)
1/4 cup chopped onion
1 tablespoon butter or margarine
1 teaspoon grated fresh ginger
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup coarsely chopped fresh spinach leaves
1/4 cup soft sourdough or white bread crumbs
4 pork loin chops or pork rib chops, cut 1-1/4 inches thick (about 3 lb. total)
Salt
Pepper
1/4 cup ginger jelly or preserves or orange marmalade
12 green onions
2 teaspoons olive oil

Directions

1. In a small bowl, soak 8 wooden picks in water for 10 minutes. Meanwhile, for stuffing, in a saucepan, cook mushrooms and onion in hot butter until onion is tender. Remove from heat. Stir in grated ginger, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper. Add spinach and bread crumbs, tossing gently to combine.

2. Make a pocket in each chop by cutting horizontally from the outside edge almost to the bone. Divide stuffing evenly evenly among pockets in chops. Secure openings with water-soaked wooden picks. Sprinkle chops with salt and pepper.

3. In a grill with a cover arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over pan. Cover and grill for 35 to 40 minutes or until juices run clear (160 degree F), turning once and brushing occasionally with ginger jelly during the last 5 minutes of grilling. Remove wooden picks before serving.

4. Meanwhile, trim roots and tops of the green onions. In a medium skillet, cook green onions in hot oil for 1 to 3 minutes or until slightly softened. Serve green onions with chops. Makes 4 servings.

Oven directions
To bake stuffed chops, after stuffing and sprinkling chops with salt and pepper, brown them in a small amount of oil in a large skillet. Transfer to a baking dish. Bake, uncovered, in a 375 degree F oven for 35 to 45 minutes or until juices run clear (160 degree F), brushing with ginger jelly during the last 5 minutes of baking.

Tips:

I have been using this recipe for a while, i like sealing the pork on a regular pan with a little bit of butter, when its kind of a golden brown, I put it in the oven and leave it there to cook thoroughly.

Also, you can try It with chicken! Its delicious!

Pignoli Almond Cookies‏

2012-01-30T09:18:00.000-08:00

Note: These cookies are super-soft right out of the oven, so be sure to allow them a full five minutes to firm up on the cookie sheet before transferring to racks to complete cooling.

7 ounces almond paste, sliced into 1 inch cubes (not marzipan)

Pinch of salt

1/2 teaspoon baking powder

2/3 cup sugar

1/2 cup Earth Balance margarine, softened

1/2 teaspoon almond extract

1 cup all purpose flour

1/2 cup pine nuts

2 to 3 tablespoons almond milk for dipping

Preheat oven to 325°F. Line a medium sized baking sheet with parchment paper.

Pulse almond paste, salt, baking powder and 1/3 cup sugar in a food processor until mixture is crumbly, about 1 minute.

In a large bowl cream together margarine and remaining 1/3 cup sugar with an electric mixer until pale and fluffy, about 3 minutes. Add almond paste mixture and almond extract and beat until fluffy, about 2 minutes. Sift in flour and beat until a slightly crumbly yet soft dough forms. Dough should form a soft mass when pressed together.

Pour pine nuts into a shallow bowl and pour 2 Tablespoons of almond milk into a small saucer. For each cookie, roll 1 tablespoon of dough in palms to form into a ball, dip one end in almond milk and press moistened end into pine nuts. If necessary press pine nuts into surface of ball. Place dough balls, pine nut side up, on baking sheet at least 2 inches apart. Bake for 14 minutes until cookies have puffed and spread a little, and nuts are are just slightly toasted. Remove from oven and allow to cool on baking sheet for 5 minutes to firm up before carefully transferring to cooling rack. Store in a tightly covered container.

Magical Coconut Cookie Bars‏

2012-01-30T09:07:00.000-08:00

These bars require a good overnight chilling to really firm them up before slicing, so plan accordingly.

Tip: You’ll want to use only sweetened, fluffy white flaked coconut for these. Save the natural shredded stuff for a healthy curry.

Tip: Press the graham cracker crumb crust like crazy into the pan; the more you pat it down the firmer the resulting crust will be.

One 14 oz can (regular or lite) coconut milk (about 1 3/4 cups)
2/3 cup dark brown sugar
2 cups vegan graham cracker crumbs
1/2 cup melted margarine
2 tablespoons sugar
1 1/2 cups chocolate chips or chocolate chunks
2 cups flaked, sweetened coconut
1 cup walnuts or pecans, chopped

In a large saucepan whisk together coconut milk and brown sugar over medium high heat. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring occasionally. Mixture may form a thin skin on the surface; just stir it back into the liquid. Remove from heat and let cool while preparing the crust.

Preheat oven to 350°F. Line a 13 x 9 x 2 inch baking pan with parchment paper. In a large bowl combine graham cracker crumbs, melted margarine and sugar; mix well to moisten crumbs completely. Firmly press mixture into prepared pan, pressing evenly from center to sides of pan.

Pour warm coconut milk mixture evenly over crumb base. Top with an even layer of chocolate chips, flaked coconut and nuts, in that order. Firmly pat everything down until coconut milk mixture soaks upward into the toppings. Bake for 28-30 minutes or until coconut is deeply golden and filling is bubbling, remove from oven and let entire pan cool on a wire rack for 15 minutes. Transfer pan to the refrigerator to completely cool and firm up for at least 4 hours, even better overnight or until very firm. Use a sharp, heavy knife to run along the edges of bars, slide bars on parchment paper out of pan onto a cutting board then to slice into 24 squares. Store in a covered container in the refrigerator. These also freeze well, tightly wrapped and allowed to thaw for 20 minutes before serving.

Mushroom-Stuffed Pork Chops‏

2012-01-30T09:04:00.001-08:00

Ingredients

1/2 cup coarsely chopped fresh mushrooms (such as button, chanterelle, or shiitake)
1/4 cup chopped onion
1 tablespoon butter or margarine
1 teaspoon grated fresh ginger
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup coarsely chopped fresh spinach leaves
1/4 cup soft sourdough or white bread crumbs
4 pork loin chops or pork rib chops, cut 1-1/4 inches thick (about 3 lb. total)
Salt
Pepper
1/4 cup ginger jelly or preserves or orange marmalade
12 green onions
2 teaspoons olive oil

Directions

Oven directions

To bake stuffed chops, after stuffing and sprinkling chops with salt and pepper, brown them in a small amount of oil in a large skillet. Transfer to a baking dish. Bake, uncovered, in a 375 degree F oven for 35 to 45 minutes or until juices run clear (160 degree F), brushing with ginger jelly during the last 5 minutes of baking.

Cake Pops

2011-12-16T11:49:00.000-08:00

Butter Pecan Pumpkin Pie Recipe

2011-11-17T12:34:00.000-08:00

Ingredients

1 quart butter pecan ice cream, softened
1 pastry shell (9 inches), baked
1 cup canned pumpkin
1/2 cup sugar
1/4 teaspoon each ground cinnamon, ginger and nutmeg
1 cup heavy whipping cream, whipped
1/2 cup caramel ice cream topping
1/2 cup chocolate ice cream topping, optional
Additional whipped cream

Directions

Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.
Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 8 servings.

Nutrition Facts: 1 slice equals 452 calories, 25 g fat (11 g saturated fat), 51 mg cholesterol, 289 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein.

Dutch Apple Pie

2011-11-17T10:58:00.000-08:00

Ingredients

2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup quick-cooking oats
3/4 cup butter, melted
FILLING:
2/3 cup sugar
3 tablespoons cornstarch
1-1/4 cups cold water
3 cups diced peeled tart apples
1 teaspoon Spice Islands® pure vanilla extract

Directions

In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.
Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.

Spiced Pumpkin Pie

2011-11-17T10:54:00.000-08:00

Ingredients

3 eggs
1 cup milk
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin
1 unbaked pastry shell (9 inches)
Whipped topping and additional cinnamon

Directions

In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended. Pour into pastry shell.
Bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon. Refrigerate leftovers. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 287 calories, 10 g fat (4 g saturated fat), 89 mg cholesterol, 294 mg sodium, 45 g carbohydrate, 3 g fiber, 5 g protein.

Goey Chocolate Cookies

2011-11-17T10:52:00.000-08:00

Ingredients

1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

1 egg

1 teaspoon Spice Islands® pure vanilla extract

1 package (18-1/4 ounces) chocolate cake mix

Directions

In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky). Cover and refrigerate for 2 hours.

Roll rounded tablespoonfuls of dough into balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks. Yield: 4-1/2 dozen.

Nutrition Facts: 1 cookie equals 69 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 90 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Banana Crumb Muffins

2011-01-27T11:40:00.000-08:00

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

Directions:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Magical Coconut Cookie Bars

2011-01-27T11:34:00.000-08:00

Pour warm coconut milk mixture evenly over crumb base. Top with an even layer of chocolate chips, flaked coconut and nuts, in that order. Firmly pat everything down until coconut milk mixture soaks upward into the toppings. Bake for 28-30 minutes or until coconut is deeply golden and filling is bubbling, remove from oven and let entire pan cool on a wire rack for 15 minutes.

Transfer pan to the refrigerator to completely cool and firm up for at least 4 hours, even better overnight or until very firm. Use a sharp, heavy knife to run along the edges of bars, slide bars on parchment paper out of pan onto a cutting board then to slice into 24 squares. Store in a covered container in the refrigerator. These also freeze well, tightly wrapped and allowed to thaw for 20 minutes before serving.

Peanut Butter Chocolate Pillows

2011-01-27T11:27:00.000-08:00

makes 2 dozen cookies

Chocolate dough:

1/2 cup canola oil

1 cup sugar

1/4 cup pure maple syrup

3 tablespoons non-dairy milk

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/3 cup unsweetened dutch processed cocoa powder

2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Filling:

3/4 cup natural salted peanut butter, crunchy or creamy style

2/3 cup confectioner’s sugar

2 to 3 tablespoons soy creamer or non-dairy milk

1/4 teaspoon vanilla extract

In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.

Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of non-dairy milk. If dough is too wet knead in a little extra powdered sugar.

Preheat oven to 350°F. Line bakings sheet with parchment paper.

Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining doughs. If desired gently flatten cookies a little, but this is not necessary.

Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.

Alfajores de Chocolate

2010-10-26T18:24:00.000-07:00

Ingredientes:

90 gr de margarina

70 gr de azúcar blanca

2 yemas de huevo

½ cdta de miel de abeja

1 cdta de vainilla

¾ de taza de harina

¾ de maicena

3 cdas de agua

Manjar blanco (cantidad necesaria)

Chocolate (cantidad necesaria)

Preparación:

Batir la margarina y azúcar hasta que este cremoso, agregar una a una las yemas, miel y vainilla.

Cernir la cocoa junto con la harina para incorporarla a mezcla de las yemas. Amasar hasta lograr una masa homogénea y suave agregando agua si lo necesita.

Dejar la masa en la refrigeradora por 30 min mínimo.

Enharinar la mesa y estirar hasta que tenga 1 cm de grosor, cortar en circulitos y colocarlos cuidadosamente en una lata engrasada y enharinada dejando un espacio de 2 cm entre cada círculo.

Hornear por 5 min a 200 C y dejar enfriar en el horno.

Armar los alfajores rellenos de manjar blanco mientras se derrite el chocolate a baño María, luego sumergir con cuidado cada alfajor hasta que este completamente cubierto de chocolate, escurrir con la ayuda de un tenedor y una cuchara y ponerlo en una bandeja con papel manteca.

Deben estar en la refrigeradora al menos 30 minutos.

Brownies

2010-10-26T14:30:00.000-07:00

Ingredientes:

- 287 gr de cobertura de chocolate bitter

- 287 gr de Margarina sin sal

- 5 huevos

- 3 ½ tazas de azúcar blanca

- 2 ½ tazas de harina cernida

- ½ taza de cocoa

- vainilla

- pecanas o nueces (opcional)

- Azucar impalpable

Preparación:

Cortar el chocolate en trocitos y derretirlo en un tazón de vidrio a baño maría.

Una vez derretido, se rompen los huevos en un colador sobre el tazón de chocolate, se pasan poco a poco removiendo el chocolate para que se integre.

Anadir el azúcar, cocoa, vainilla y por último la harina mezclando suavemente para incorporar todos los ingredientes.

Forrar un molde cuadrado o rectangular con papel engrasado, esto evitara que el brownie se rompa o pegue al desmoldar.

Echar la masa en el molde y llevar a horno precalentado por 30 min aproximadamente.

Dejar enfriar y desmoldar, cortar en cuadraditos y decorar con azucar impalplable.

TIPS:

- Si gustas puedes agregarle pecanas o nueces picadas a la preparacion antes de hornear.

- Cortalo con un cuchillo caliente y limpiandolo despues de cada corte.

- El brownie no debe sobre cocinarse y quedar seco, debe estar ligeramente suave cuando lo saques del horno para que termine de solidificarse cuando el chocolate se enfrie.

Galletas de Avena

2010-09-14T19:18:00.000-07:00

Ingredientes:

1 1/2 tz. de avena
1/2 tz de azucar blanca
1/2 tz de azucar rubia
1/2 tz de mantequilla a temperatura ambiente
1/2 cdta de vainilla
1 huevo
1/2 tz de harina cernida
1/2 cdta de bicarbonato
1/2 cdta de canela molida
1/2 cdta de sal

Preparacion:

Batir la mantequilla ligeramente y luego agregar los 2 tipos de azucar hasta q se esponje y este cremoso. Luego incorporar la vainilla y huevo.

A continuacion, añada los ingredientes secos: la harina, bicarbonato, canela y sal. Batir hasta integrar todo y finalmente agregar la avena.

La masa debe quedar suave y ligeramente pegajosa, se debe dejar en el refrigerador por media hora minimo antes de hornear, de este modo la mantequilla se solidificara y esto le dara mas cuerpo y fuerza a la masa.

Mientras tanto, preparar las fuentes con mantequilla y harina para evitar que las galletas se pequen, tambien puedes utilizar spray antiadherente.

Forma bolitas pequenas con la ayuda de dos cucharitas y ponlas sobre la fuente con una separacion de 4 cm entre cada una, estas galletas van a expandirse y no queremos que se peguen.

Llevalas al horno de 10 - 20 min hasta que esten doraditas.

TIPS:

- Puedes agregarle nueces, kiwicha, pasas, ajonjoli, frutos secos, etc. Queda delicioso!

- Utiliza mantequilla para mejores resultados, pero puedes reemplazarla por margarina si es para negocio.

- La cantidad de azucar depende de tu gusto, personalmente prefiero utilizar 3/4 de taza en total.

Cupcakes de Manzana

2010-09-10T16:09:00.000-07:00

Ingredientes:

- 125 gr. de Mantequilla
- 1 cdta. de Ralladura de Limón
- 1 tz. de Azúcar Blanca
- 2 Huevos
- 2 1/4 tz. de Harina Preparada
- 3 cdtas. de Polvo de Hornear
- 1 cdta. de Sal
- 1 tz. de Leche
- 2 cdtas. de Vainilla
- 250 gr. de Manzana picada
- 6 cdas. de Azúcar para espolvorear

Preparación:

Cierne la harina, sal y polvo de hornear 2 veces.

Mezcla la leche a temperatura ambiente con la vainilla y reserva.

En otro bol, bate la mantequilla a temperatura ambiente, ralladura de limón y azúcar, hasta que este cremoso (3 - 4 min)

Incorpora los ingredientes secos intercalando con los líquidos, mezcla bien hasta obtener una masa suave.

Corta las manzanas en cuadraditos y agregalas a la masa, mezcla con un cucharón de madera o espátula delicadamente.

Engrasa pirotines y llenalos con la masa, teniendo cuidado de no pasar las 3/4 partes del pirotin.

Espolvorea el azúcar sobre la masa y llevala al horno precalentado.

La cocción tomara 30 min aproximadamente a 190 grados Centígrados.

TIPS:

- Puedes utilizar frambuesas o blueberrys, queda excelente! Si te animas, prueba con otras frutas, sera tu propia creación.

- Siempre ten tus ingredientes a temperatura ambiente, ten paciencia y obtendrás buenos resultados.

- La temperatura de los hornos varían, un consejo que siempre tienes que tener en cuenta para esta receta, es que los cupcakes deben hornearse a fuego medio - bajo.

Crocante de Peras

2010-09-08T11:08:00.000-07:00

Ingredientes:

7 Peras en tajadas
1/2 tz. de Azucar rubia
3 cdas. de Maicena
1 Limon
3 cdtas. de Canela en polvo
4 cdas. de Mantequilla
1 tz. de Galletas de Vainilla en polvo
1cda de Miel

Preparacion:

En un bol mezcle la mitad de azucar, maicena y canela.

Mezcle en otro bol, las galletas de vainilla en polvo (trituradas), el resto de azúcar y canela con la mantequilla y miel. Amace con las manos hasta que se formen grumos uniformes.

Corte en tajadas las peras y pase el limón en mitades sobre ellas para evitar que se oxiden.

Prepare un molde refractario engrasandolo con mantequilla y coloque las tajadas de pera en orden, entre capa y capa echarle la mezcla de azúcar maicena y canela, espolvoreando con cuidado.

Para la capa superior, utilice la mezcla de galletas con mantequilla, esparzala sobre las peras uniformemente.

Lleve a horno medio durante 30 o 40 min aproximadamente, deje enfriar y sirva.

TIPS:
- No utilizar demasiada canela, ya que su fuerte sabor predominaría y no seria el de las peras el principal.
- La maicena entre capas es importante para espesar el jugo de las peras, tenga esto en cuenta para no usar demasiada o muy poca cantidad.
- Revisar cada 10 min la cocción de las peras, deben estar suaves y jugosas.
- Deje enfriar durante la noche en el refrigerador para no tener problemas al servir.

Tres Leches

2010-09-02T07:28:00.000-07:00

Ingredientes :

- 1/4 taza leche fresca
- Pizca de sal
- 3 huevos
- 1/2 taza azúcar
- 1 taza harina cernida
- 1 ½ cucharadita de polvo de hornear
- 1 cucharadita de extracto de vainilla
- 1 taza leche condensada fría
- 1 taza leche evaporada fría
- 1 taza crema de leche fría
- Crema Chantilly para decoración (opcional)
- Almendras tostadas para decoración

Preparación:

Engrasar un molde cuadrado para horno de 19 cm (8 pulgadas).
Cernir tres veces la harina con el polvo de hornear.
Batir las claras a punto de nieve con una pizca de sal. Agregar gradualmente el azúcar. Agregar las yemas una por una, batiendo bien después de cada adición.
Retirar de la batidora. Incorporar, 1/3 de taza de harina mezclando en forma envolvente. Echar la leche fresca con la vainilla de golpe y luego el resto de harina.
Verter en el molde y llevar a horno pre-calentado 325° F (160° C) por 30 minutos o hasta que esté ligeramente dorado.
En un tazón mezclar las tres leches frías pero no heladas.
Retirar el molde del horno. Con un palito de dientes hincar toda la superficie del bizcocho.
Desprender los bordes con una espátula de metal o cuchillo y echar la mezcla de leches por cucharadas. Luego hacerlo por toda la superficie para que el bizcocho se remoje.
Dejar enfriar bien y llevar al refrigerador tapado.
Antes de servir, cubrir el postre con crema chantilly (opcional) y adornar con láminas de almendras tostadas.
No se desmolda.

TIPS:

- Puede utilizar leche sin lactosa o light

- La crema chantilly es opcional y sobre todo decorativa, si tiene en la familia personas intolerantes a grasas o leche, considere no usarla, lo unico que cambiaria seria la presentacion final.

Crema Pastelera

2010-09-01T14:21:00.000-07:00

Ingredientes:

- 50 gr. de Mantequilla
- 500 ml. de Leche
- Cascara de Limón
- Canela
- 3 Yemas de Huevo
- 125 gr. De Azúcar
- 50 gr. De Maicena

Preparación:

Ponga la mantequilla en una olla al fuego. Cuando se derrita añada la leche, cascara de limón y canela hasta que hierva.
Batir las yemas con el azúcar y la maicena. Cuando la leche comience a hervir, vaya agregándola poco a poco a la mezcla de huevos, removiendo cuidadosamente para que no forme grumos. Usar una cuchara de madera para mezclarlo.
Cuando todo esté uniforme, llevar la preparación a baño María, removiendo en 8 hasta que espese pero sin que hierva.

TIPS:

- No utilice batidora electrica, esto hara que la crema se corte.
- Si desea guardarla para despues, tapela con papel film pegado a la crema.

Mermelada de Fresa

2010-09-01T12:32:00.000-07:00

Ingredientes:

- 1 k. de Fresas frescas
- 500 gr. de Azúcar blanca granulada
-Canela
-Clavo de Olor

Preparación:

Lavar las fresas cuidadosamente retirando el tallo y las hojas.
En una olla, echar la canela y clavo de olor, junto con las fresas cortadas en mitades.
Echar de a pocos el azúcar sin remover demasiado.
Hervir a fuego medio por media hora y bajar el fuego por una hora más aproximadamente.
Para probar si el espesor de la mermelada es el adecuado, sacar una cucharadita en un plato de loza frio. Dejarlo reposar 5 min y revisar la consistencia.
Envasar en frascos de vidrio.

TIPS:

- Utilizar una olla gruesa para evitar que se queme.

- Cortar las fresas en el tamano que prefiera, teniendo en consideracion que mantendran su tamano cuando la mermelada este lista. (ej. Si no le gusta trozos grandes de fresa en su mermelada, cortelos mas chicos. Y si le gusta sentir las fresas en cada bocado, cortelas mas grandes.)