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Cielito Rosado
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- 2 cups fresh milk
- ½ cup rolled oats (instant)
- ¼ cup granulated sugar
- Cinnamon powder to decorate
In a saucepan add the milk, sugar and heat until it starts to boil. Add the oats, mix and cook over medium heat, stirring constantly with the help of a wire to beat. Cook until thickened.
Serve immediately and garnish with ground cinnamon.
- 1 can 12 oz. of cold meat
- 4 oz. butter
- 1 cup sandwich spread
- 1 lb. American cheese
- 1 sweet bell pepper (chopped)
In the food processor, mix the cold meat with the butter and the sandwich spread until it is creamy.
Add the chopped American cheese and mix until it is creamy, repeating until you finish adding all the cheese. Then add the chopped bell bell pepper and mix for a few seconds. Take the mixture out of the food processor and place it in a container.
Spread the mixture on the bread and form the sandwiches.
Remove the edges of the sandwiches and cut into four portions. Serve immediately.
NOTE: You can make this mixture in advance and leave it in the refrigerator until the moment of using it to prepare the sandwiches.
- 3 slice club bread
- 2 tbsp. mayonnaise
- 2 tbsp. cream cheese
- 2 tbsp. strawberries jam
- 3 turkey slices
- 2 slice of tomatoes
- 2 cooked bacon slices
- 1 fresh lettuce leaf
Toast the bread slices in the toaster.
Spread mayo on a slice of toasted club bread. Then place the turkey slices.
Spread the strawberry jam on another slice of bread and place on the turkey. Place the lettuce, tomato and bacon.
Spread the cream cheese on the last slice of bread and place on top of the bacon.
Cut into four portions. Serve alone or with chips.
NOTE: You can use whole wheat bread and turkey bacon.
- 3 slices of club toast
- 2 tbsp. mayonnaise
- 2 slices Swiss cheese
- 2 slice ham
- 2 tbsp. pineapple marmalade
- 3 walnuts
- 1 fresh lettuce leaf
- 2 slices of tomato
Spread a tablespoon of mayonnaise on a slice of toast and top with the Swiss cheese and ham.
Spread the pineapple jam on a slice of toast and place on the ham. Then add the lettuce, tomatoes and walnuts.
Spread the other tablespoon of mayonnaise on the last slice of toast and place over the tomatoes.
Cut into four portions.
- 20 slices of club bread
- 8 oz. cream cheese
- 1 tsp. crushed garlic
- ¼ cup fresh coriander (minced)
- 1 can asparagus (drained and mashed)
- 4 hard-boiled eggs (chopped)
- salt to taste
Mix the cream cheese with the rest of the ingredients. Spread 2 ounces of the mixture on a slice of bread and top with another slice of bread. Repeat for each sandwich, making 10 sandwiches.
Eliminate the edges of the sandwiches and cut into four pieces. Leave in the refrigerator until serving time.
- 20 slices of club bread
- 2 cans 6 oz. albacore tuna (drained)
- 16 oz. cream cheese
- ¼ cup relish
- ½ cup onion (minced)
- 1 cup celery minced
- ½ cup mayonnaise
- salt to taste
In a medium container mix the tuna with the rest of the ingredients and season to taste.
Spread the mixture on the bread and form the sandwiches.
Eliminate the edges of the sandwiches and cut into 4 portions.
Serve immediately.
NOTE: You can prepare with toast and add fresh salad.
- 2/3 cup butter (melted)
- ½ cup water
- 1 cup sugar
- 2 eggs
- 1 ⅓ cup wheat flour
- ¾ cup cocoa powder
- ½ tsp. baking soda
- 1 cup chocolate chips
- ½ cup grated coconut (optional)
Heat the oven to 350 degrees. Grease a 9 ”x 9” x 2 ”pan.
Mix and sift the wheat flour with the cocoa and baking soda. In the electric mixer, mix the butter, water, sugar, eggs and the flour mixture until creamy. Then add the chocolate chips and the coconut and mix. Pour the mixture into the mold.
Bake for 30 minutes. Let cool and dice and decorate with confection sugar.
CRUST
- 2 sticks sweet butter
- 2 cups wheat flour
- 1 cup confection sugar
- ½ tsp. lemon zest
LEMON COVER
- 4 eggs
- 1 cup sugar
- ½ cup lemon juice
- ½ cup cake flour
- ½ tsp. lemon zest
In the electric mixer, mix the butter until it is creamy. Add the wheat flour little by little and stirring constantly, add the sugar and lemon zest. Pour the mixture into a greased 9 x 13 x2 pan and covered with greaseproof parchment or aluminum foil.
Bake at 325 degrees for 15 minutes.
Prepare the deck. Beat the whites until stiff and add the yolks one by one and continue beating. Add sugar little by little and beating constantly until creamy. Add the lemon juice, flour and lemon zest. Pour the mixture over the crust.
Bake 325 degrees for 30 minutes. Let cool, cut into squares and decorate with confection sugar.
- 2 butter Bars
- 1 ¼ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 tbsp. vanilla extract
- 2 tbsp. milk
- 2 ½ cup instant oatmeal
- 1 ¾ cup wheat flour
- 1 tsp. baking soda
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts
Heat the oven to 350 degrees. Grease two baking sheets.
In the electric mixer, mix the butter with the sugar and the eggs until creamy. Then add the vanilla, milk, oatmeal, flour, and baking soda. Add the drops of chocolate and nuts and mix for several seconds.
Take the mixture by the spoonfuls and form the cookies and place on the baking sheets, leaving a 1 ”space between one cookie and another.
Bake for 8 to 10 minutes. Place on a grill and let cool.
NOTE: The chocolate droplets must be cold and add last to the mixture to prevent them from falling apart. Remember to place the oven rack on the second level.
When they come out of the oven, they come out golden brown but their texture is smooth. They will be crispy once cool.
- ½ cup shortening
- ½ cup butter
- 1 cup sugar
- 2 egg yolks
- 1 tbsp. almond extract
- 2 ½ to 3 cups wheat flour
- Sugar sprinkles
Heat the oven to 350 degrees. Grease two baking sheets.
In the electric mixer, mix the lard, butter, sugar, egg yolks and almond extract until creamy. Then add the flour little by little. Take the mixture by tablespoons, form into balls and place on a baking tray leaving a 1 ”space between one butter and another. Sink the center of each shortbread and pour sugar sprinkles in the center of each ball to decorate. Bake for 12 to 15 minutes. Let it cool.
NOTES: Place the oven rack on the second level to avoid burning the shortbreads underneath. Once golden brown, remove from the oven because they can burn underneath. When they come out of the oven their texture is still soft and they are not hard. When they cool, they become hard and toasty.
It is important not to over beat the mixture because the dough will become thicker and harder. Depending on the freshness of the flour you will use 2 ½ to 3 cups of wheat flour.
