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Cielito Rosado

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CAPPUCCINO PIE

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Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 Servings

Ingredients

  • 1 pie crust
  • 1 lb. cream cheese
  • 4 eggs
  • ¼ cup brewed coffee (strong)
  • 2 tbsp. coffee liquor
  • ½ cup sugar
  • ½ cup heavy cream
  • 1 cup walnuts or pecans

Instructions 

  • Heat the oven to 375 degrees.
  • Place the dough in a 9 ”pie pan.
  • In the food processor, mix the cream cheese with the eggs until creamy. Add the brewed coffee, coffee liqueur, sugar, and heavy cream.
  • Pour the mixture over the dough and then decorate with the walnuts.
  • Bake for 30 to 35 minutes.
  • NOTE: You can use fat-free cream cheese and sugar substitute.
Course: Pies

PUMPKIN PIE

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Prep Time 20 minutes
Cook Time 30 minutes
Servings 10 Servings

Ingredients

  • 1 pie dough
  • 2 cups of pumpkin boiled and mashed
  • 3 eggs
  • ½ cup sugar
  • ¼ cup wheat flour
  • ½ tbsp. grated ginger
  • ¼ tsp. spice cloves
  • ½ tsp. cinnamon powder
  • 1 cup heavy cream
  • 1 cup grated coconut
  • ½ cup walnuts (walnuts or pecans minced)

Instructions 

  • Heat the oven to 375 degrees. Place the dough "pie" in a mold of 10 ”cake.
  • In the food processor mix all the ingredients (except the nuts) until creamy. Pour the mixture over the dough, then add the walnuts.
  • Bake for 30 to 35 minutes.
  • NOTE: You can use canned pumpkin.
Course: Pies

 

GUAVA CAKE

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Prep Time 10 minutes
Cook Time 40 minutes

Ingredients

  • 2 butter bars
  • 1 cup confection sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • ½ tsp. Salt
  • ½ tbsp. lemon juice
  • 2 cups wheat flour
  • Guava paste

Instructions 

  • Heat the oven to 325 degrees. In the food processor or electric mixer, mix the butter with the sugar and then add the eggs one by one. Add the salt, vanilla, lemon juice and flour little by little.
  • Grease a 9x9x2 mold. Pour half of the mixture into the bottom of the mold and arrange until the bottom is covered. Then cut the pasta into strips and place over the flour mixture. Then cover the guava paste with the rest of the flour mixture and arrange until smooth.
  • Bake for 40 to 45 minutes. Let cool, dice and decorate with confection sugar.
Course: Pies

TOMATO AND BASIL CAKE

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Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 Servings

Ingredients

  • 1 pie dough
  • 1 tbsp. olive oil
  • 1 cup onion (minced)
  • 1 tsp. crushed garlic
  • ½ tsp. fresh oregano
  • 1 cup mozzarella cheese shredded
  • 2 tbsp. grated Parmesan cheese
  • 4 large tomatoes (sliced)
  • ½ cup wheat flour
  • ½ tsp. Salt
  • 3 eggs
  • 1 cup light cream
  • ½ tsp. Salt
  • pinch nutmeg
  • white pepper (optional)

Instructions 

  • Heat the oven to 375 degrees. Place the "pie" dough in a mold for 9 ”cake.
  • In a skillet add the olive oil, heat, add the onion, garlic, oregano and cook for 2 to 3 minutes. Pour over the "pie" dough and then place the cheeses.
  • Mix the flour with the salt. Slice the tomatoes and pass through the flour. Place the tomatoes on the cheeses.
  • Mix the eggs with the light cream and the rest of the ingredients. Pour over the tomatoes and bake for 30 to 35 minutes. Serve hot or lukewarm.
Course: Savory Cakes

SMOKED SALMON CAKE

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Prep Time 10 minutes
Cook Time 35 minutes
Servings 8 Servings

Ingredients

  • 1 "pie" dough
  • ½ cup grated Swiss cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup mayonnaise
  • 1 cups onion (minced)
  • ½ lb. smoked salmon fillet
  • 1 tbsp. Capers (optional)
  • 3 eggs
  • 1 cup light cream
  • ½ cup mayonnaise
  • salt and pepper to taste

Instructions 

  • In a pan add the mayonnaise, heat and add the onions and cook until they are tender.
  • Place “pie” dough in 9 ”pie pan and pinch edges. Place the cheeses on top of the dough, then top with the sauteed onions, smoked salmon, and capers. Mix the eggs with the light cream, mayonnaise, salt, pepper to taste and pour over the onion.
  • Bake at 375 degrees for 30 to 35 minutes.
  • Serve hot or lukewarm.
Course: Savory Cakes

RIPE PLANTAIN CAKE

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Servings 10 Servings

Ingredients

  • 1 pie dough
  • 2 medium ripe plantains fried and chopped
  • ¼ cup olive oil
  • ½ cup onion (minced)
  • 1 tsp. crushed garlic
  • 6 slices of bacon (chopped and sautéed)
  • ½ cup fresh coriander (minced)
  • 1 cup grated Swiss cheese
  • 3 eggs
  • ¾ cup light cream
  • ¼ tsp. nutmeg
  • ½ tsp. Salt

Instructions 

  • In a skillet add the olive oil, heat, add the onion, garlic and cook for 1 to 2 minutes.
  • In a container, mix the minced ripe with the sautéed bacon, onion, garlic, grated Swiss cheese and coriander. Leave aside. In another container, mix the eggbeater, light cream, salt and nutmeg.
  • Heat the oven to 350 degrees. Spoon dough into 9 ”pie pan. Add the banana mixture. Pour the milk and egg mixture over the plantains.
  • Bake for 30-40 minutes.
  • NOTE: You can prepare in 3 ”molds. Cut dough into 3 ”size and arrange in each greased pan. Pour the ripe mixture into each mold and then top with the eggbeater mixture and light cream. Bake for 20-25 minutes. Makes 12 tart cakes.
Course: Savory Cakes

YAUTÍA FRITTERS

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Prep Time 15 minutes
Cook Time 20 minutes
Servings 30 Servings

Ingredients

  • 2 cups grated white yautía
  • ½ cup grated Parmesan cheese
  • 1 tsp. crushed garlic
  • 2 tbsp. olive oil with achiote

Instructions 

  • In a medium container mix the grated yautía with the rest of the ingredients and season to taste.
  • In a deep skillet add the oil. Heat and pour the mixture by tablespoons and fry until golden brown.
Course: Fritters

YAM FRITTERS

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Ingredients

  • 1 lb. yam boiled and mashed
  • 1 cup grated Parmesan cheese
  • ¾ cup cake flour
  • 1 egg
  • 1 tsp. Salt
  • 4 cups corn oil for frying

Instructions 

  • In a medium saucepan add 4 cups of water and salt to taste. Add the yams and cook over medium heat for 20 minutes. Drain and mash the yam.
  • Prepare the frituritas. In a medium container, add the boiled and mashed yams. Add the rest of the ingredients, mix until it forms a doughy mixture and season to taste.
  • Pour the corn oil into a skillet and heat. Pour the frying mixture by tablespoons and fry until golden brown.
  • Serve with your favorite sauce.

PUMPKIN FRITTERS

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Prep Time 15 minutes
Cook Time 30 minutes
Servings 25 Servings

Ingredients

FRITTERS

  • 2 cups squash boiled and mashed
  • 1 cup wheat flour
  • 1 tsp. baking powder
  • 4 oz condensed milk
  • ½ tsp. cinnamon powder
  • 1 medium whole raw egg
  • ¼ tsp. Salt

CANDY AND CINNAMON SAUCE

  • 8 oz. condensed milk
  • 3 tbsp. fresh milk
  • 1/2 tsp. cinnamon powder
  • pinch salt
  • Corn oil for frying

Instructions 

  • Prepare the frituritas mixture. In a container, add the boiled and mashed pumpkin. Add the wheat flour, baking powder and mix until it forms a doughy mixture. Add the condensed milk, cinnamon, raw egg, a pinch of salt and mix until combined. Leave in the refrigerator until frying time.
  • Prepare the Caramel and Cinnamon Sauce: In a saucepan, add the condensed milk and cook at low temperature, stirring constantly, until it begins to reduce and become thicker. Remove from the stove and add the cinnamon and milk little by little, stirring constantly and set aside.
  • In a deep frying pan heat oil. Pour the mixture by spoonfuls and fry until golden brown and serve immediately and accompany with the sauce and the Caramel and Cinnamon sauce
  • NOTE: You can use canned pumpkin. You can also bake the squash to make the squash more consistent and flavorful. To bake the pumpkin you can place the pumpkin in large pieces and with the peel. On a baking sheet, place the pumpkin skin side down, cover with aluminum foil and bake at 350 for 35 minutes or until tender. You remove the crust, the pestles and use in the recipe.
Course: Fritters

RISOTTO CROQUETTES

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Ingredients

CROQUETTES

  • ½ lb. arborio rice
  • 2 tbsp. olive oil
  • 2 tbsp. Butter
  • 1/2 cup onion
  • 1/2 cup bell pepper (minced)
  • 1 garlic clove minced
  • 8 oz. desalted and boiled cod
  • ½ cup white wine
  • ¼ cup heavy cream
  • 1 cup chicken broth
  • 1 tbsp. parsley
  • 2 tbsp. Parmesan

BREADING

  • 1/2 cup wheat flour
  • 4 eggs
  • 1 cup panko

MORRON PEPPER AND PARMESAN SAUCE

  • ¼ cup olive oil
  • 2 garlic cloves minced
  • ½ cup onion (minced)
  • ½ cup bell pepper (minced)
  • 1 tbsp. wheat flour
  • ½ cup milk
  • 2 tbsp. grated parmesan cheese
  • Salt to taste

Instructions 

  • Make the sauce. In a frying pan, add the olive oil, heat, add the garlic, onion, bell pepper and cook for 2-3 minutes. Add the wheat flour and then add the milk little by little, Parmesan cheese and salt to taste. Cook for several minutes until thick. Let cool, go through the food processor and set aside.
  • Prepare the risotto. In a saucepan, add the butter, olive oil, heat, add the onion and garlic. Cook over medium heat until golden brown. Add the boiled and shredded cod and sauté for several minutes. Add the arborio, half the broth, cream, white wine and cook over medium heat for 15 minutes. Add the rest of the broth and parsley, Parmesan cheese and cook for 15 minutes. Let it cool. Leave in the refrigerator for several hours.
  • Take the mixture by tablespoons and form the croquettes (in the form of balls). Go through wheat flour, then egg and then cover with panko.
  • Leave in the refrigerator or freezer until it's time to cook.
  • Fry in corn oil until golden brown. Serve with the Bell Pepper and Parmesan Sauce.
Course: Fritters