Spanish Hazelnut Custard Recipe
Ingredients
1. Unbleached white flour (6.5tbsp about 50gms)
2. granulated sugar (1/2c about 100gms)
3. egg yolks (3)
4. brandy (3 to 4 oz about 90 to 120ml)
5. blanched hazelnuts (2 oz about 50gms)
6. milk (2c about 1/2litre)
7. vanilla extract (1/2tsp)
Method Of Preparation:-
1. Take a small bowl; add egg yolks, flour and sugar in it. Mix these ingredients with a stick blender and then keep the bowl aside. Take hazelnuts, grind them and keep aside.
2. Take a saucepan of medium size, add milk in it and heat it slowly for about 5 minutes until it reaches to boiling point and then mix vanilla extract in it.
3. Take off the pan from heat and beat egg mixture in it. Keep on stirring until the mixture becomes thicken. Gently mix the ground hazelnuts and brandy in it.
Number Of Servings – 8
Chocolate And Almond Cake Recipe- Pastel De Chocolate Almendras Recipe
Ingredients
1. Unbleached white flour (1tbsp)
2. cornstarch (1tbsp)
3. Liquor 43 or rum (2 ½ oz)
4. milk (4 oz)
5. lady fingers (6)
6. shaved chocolate (2 ½ oz)
7. raw almonds (3 oz)
8. granulated sugar (1/3c)
9. softened butter (5tbsp)
10. eggs (4)
11. powdered sugar (for dusting)
12. cocoa powder (1tbsp)
Method Of Preparation:-
1. First heat the oven to 360 degrees F or 180 degrees C. Take a spring form pan, grease it with vegetable oil. Separate the egg yolks and whites in separate bowls.
2. Take almonds, blanch them, peel them and then toast them and toast them on a baking sheet for about 5 minutes at 360 degrees F. Now put the toasted almonds in the bowl of food processor and grind them and then keep the bowl aside.
3. Take a large mixing bowl, beat butter in it and then add sugar and beat it again until it becomes smooth. Add egg yolks one at a time and beat it regularly. Then add shaved chocolate and ground almonds in it and mix them with hand mixer on low speed.
4. Take a separate bowl; pour milk and liquor 43 in it. Soak lady fingers in it until they get soft and then add them into the butter-sugar mixture and mix it well. Add cornstarch and flour and then mix it well.
5. Beat egg whites with an electric hand mixer until the stiff peaks get form and then add into the batter. Now bake the cake in oven on middle rack for about 35 minutes until the wooden pick inserted in the center comes out clean. Check it after 20 minutes.
6. Take out the cake from oven and keep it to cool on wire rack. When the cake gets cool then remove the sides of the pan. Sprinkle cocoa and powdered sugar on it and then serve it.
Number Of Servings – 8
Spanish Fruit Triffle Recipe
Ingredients
1. Cornstarch (2tbsp)
2. sugar (1/2c)
3. orange juice (1c)
4. water (1c)
5. egg custard (2c)
6. kiwi (4)
7. strawberries (2pints)
8. lady fingers (20)
9. liquor 43 (1/2c)
10. orange juice (1c)
Method Of Preparation:-
1. First prepare the egg custard and then keep it to cool for about 20 minutes. Take a small saucepan; pour orange juice, water, cornstarch and sugar in it. Mix all the ingredients and then heat on medium high heat for about 8 minutes by stirring regularly until the mixture gets thickens.
2. Take off the pan from heat and keep it to cool until the glaze gets thicken. Take a bowl, pour 1 cup of orange juice and liquor 43 in it and then mix it.
3. Take a glass pan of 13*9-inch. Dip each lady finger into the mixture and then line on the bottom of the pan. Peel and slice kiwi and cut strawberries in slices.
4. Now spread the custard over the lady fingers in the pan and then place the fruit slices over the custard. Sprinkle the orange glaze over the fruit slices to cover them. Now place the glass pan in the refrigerator until it gets ready to serve.
Number Of Servings – 10
Low Carb Butter Pecan Cheesecake Recipe
Ingredients
Splenda (6tbsp), salted sweet cream butter (1/2c or 1stick), chopped pecans (3c), sour cream (1pint), eggs (3), splenda (1 1/2c)., cream cheese (3blacks), vanilla nut butter extract or butter pecan extract (2tsp).
Method of preparation:-
First heat the oven to 325 degrees F. Take a food processor, add pecans in it and crush them. Take a saucepan; melt butter in it over medium-low heat. Be careful that it should not burn. Then mix splenda and salt in it until they get dissolve. Add pecans in it and mix them and then cook for about 5 minutes over low heat to bring out the flavor of nuts. Take off the pan from heat and keep it aside. Take a large mixing bowl adds cream cheese in it and keep it to soften and then beat it with an electric mixer on medium speed until it gets creamy. Gently beat in splenda in it. Beat eggs, one at a time and scrape the sides and bottom of bowl with spoon. Finally mix sour cream and extract flavoring in it. Do not over beat the mixture; otherwise cracks will form on the cheesecake. Take a medium to large size non stick spring form pan, coat it lightly with half of the sauteed pecans. Now pour the cheesecake filling over the crust and place the pan in oven. Now bake it at 325 degrees F for about 1 hour. Then take out rack from oven and spread the rest of the pecans on cake as topping and then again bake it for about 15 minutes. Take out the cake from oven and place it in refrigerator for 30 minutes or overnight. When the cake gets chill then it gets firm. When it gets chilled then removes the sides of the spring form and serves it.
Yummy To The Tummy Banana Pudding Recipe
Ingredients
1. Ripe bananas (4med.)
2. sugar free vanilla wafers (1box)
3. plain low fat yogurt (4 oz about 1/2c)
4. sugar free cool whip, thawed (1 tub)
5. fat free milk (1 1/2c)
6. sugar free Jell-O instant banana cream pudding mix (1box)
Method Of Preparation:-
1. Take a bowl, add cold milk in it and then mix pudding in it. Mix it until it gets thickened. Then add yogurt and whipped topping in it.
2. Take a bowl of medium size, layer half of the wafers in it and place half of the sliced bananas and then cover all with pudding. Repeat the layers with rest of the ingredients and then cover the bowl with plastic wrapper or with lid. Place the bowl in the refrigerator for at least 2 hours or for overnight.
Number Of Servings – 8
Sugar Free Vegan Peanut Butter, Oatmeal And Banana Cookies Recipe
Ingredients
1. Ripe bananas (2)
2. peanut butter (1/3c)
3. flour (1/4c)
4. dash cinnamon (optional)
5. quick cooking or rolled oatmeal (2 1/2c)
6. maple syrup (2tbsp optional)
7. soy milk (2tbsp)
8. vanilla (1tsp)
Method Of Preparation:-
1. Take a large bowl, put banana in it and mash it with a fork until it becomes smooth. Then add soy milk, peanut butter, maple syrup and vanilla in it and then mix it well.
2. Add rest of the ingredients in it and mix them until the ingredients get mixed well. Take an ungreased cookie sheet; place the spoonful of dough on it.
3. Place the sheet in oven and bake it at 350 degrees F for about 13 to 16 minutes until the cookies get baked. This recipe is quite low in calories.
Pecan-Raisin Balls Recipe
Ingredients
1. Pitted dates (10)
2. pecans (1lb)
3. all natural vanilla extract (1tsp)
4. cinnamon (1tsp)
5. almond butter or raw tahini (2tbsp)
6. rolled oats (1/4c)
7. pre-soaked raisins (1c), drained on dish towel for 2 hours
Method Of Preparation:-
1. Take a food processor; finely grind oats and pecans in it. Take a large bowl, pour the mixture in it and then keep the bowl aside.
2. Now add dates, vanilla, cinnamon, almond butter or raw tahini in food processor and then blend the mixture to make the paste of it. Now mix the paste into the pecan-oat mixture with a wooden spoon.
3. Then add raisins in it and keep on mixing until the raisins get well mixed. Now roll the mixture into small balls.
Makes about 10 ball