Caribbean Rice Pudding-Arroz con Leche

INGREDIENTS

1 cup rice (short grain)

2 1/2 cups water

a pinch of salt

1 cinnamon stick

3 strips of lemon peel (or zest)

1 can sweetened condensed milk

1 can evaporated milk

1 tsp vanilla

2 tsp sugar

grated cinnamon and or cinnamon stick for garnish

1) Wash the rice – this gets rid of much of the starch. To wash, place the rice
in a large saucepan, cover with water and swirl around. The water will get
cloudy. Pour out the cloudy water, use a strainer to keep the rice in the pot.
Repeat 3 or 4 times until the water is clear.

2) In the same
saucepan, over high heat, mix the following ingredients: rinsed rice, 2 1/2
cups water, cinnamon stick, lemon peel and a pinch of salt. Bring to boil.

3) Reduce heat, cover and simmer until water is mostly absorbed and rice is
tender. About 15 to 20 minutes.

4) Remove cinnamon and lemon.

5) While the rice is cooking whisk together the condensed milk, evaporated milk
and the vanilla.

6) Stir the milk mixture into the cooked rice.

7) Cook uncovered
over medium low heat, stirring occasionally until liquid is mostly absorbed and
you begin to see the texture of the rice as the liquid becomes absorbed. The
mixture will take on a slightly caramel color – THIS IS A GOOD THING FOR
FLAVOR!!! Stir in sugar. Remove from heat and spoon into individual serving
dishes. Sprinkle with cinnamon and chill for about an hour before serving.

Cinnamon Rolls with Cream Cheese Frosting

Ingredients:

3/4 cup whole milk

1/4 cup margarine, softened

3 1/4 cups all-purpose flour

1 (.25 ounce) package instant yeast

1/4 cup granulated sugar

1/2 teaspoon salt

1/4 teaspoon ground cardamom

1/4 cup water

1 egg

1 cup brown sugar, packed

1 tablespoon ground cinnamon

1/2 cup margarine, softened

1/2 cup raisins (optional)

Steps:

1. Heat the milk in a small saucepan until it bubbles,
   then remove from heat. Mix in margarine; stir until melted. Let cool until
   lukewarm.
2. In a large mixing bowl, combine 2 1/4 cup flour, yeast,
   sugar, cardamom and salt; mix well. Add water, egg and the milk mixture;
   beat well. Add the remaining flour, 1/2 cup at a time, stirring well after
   each addition. When the dough has just pulled together, turn it out onto a
   lightly floured surface and knead until smooth, about 5 minutes.
3. Cover the dough with a damp cloth and let rest for 10
   minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon,
   softened margarine.
4. Roll out dough into a 12×9 inch rectangle. Spread dough
   with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up
   dough and pinch seam to seal. Cut into 12 equal size rolls and place cut
   side up in a lightly greased 9×13 baking pan. Cover and let rise until
   doubled, about 30 minutes. Preheat oven to 375°F.
5. Bake in the preheated oven for 20 minutes, or until
   browned. Remove from muffin cups to cool. Serve warm

Cream Cheese Frosting Recipe

Ingredients:

1/2 cup of butter (1 stick), room
temperature

8 oz cream cheese (1 package), room
temperature

2 to 3 cups of powdered sugar

1 teaspoon of vanilla extract

Steps:

1. With an electric mixer, mix the
butter and cream cheese together, about 3 minutes on medium speed until very
smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 .Add the vanilla extract and mix.
Slowly add the powdered sugar. Keep adding until you get to desired sweetness
and thickness.

Potatoes au Gratin

Serves: 8

Ingredients:

2 1/4 pounds russet potatoes, peeled and sliced 1/8 inch thick

2 cups whole milk

2 cups heavy cream

1/2 teaspoon sea salt

1/4 teaspoon white pepper, to taste

1 pinch ground nutmeg, to taste

6 ounces Gruyere cheese, shredded

4 ounces Parmesan cheese, shredded

3 ounces Italian breadcrumbs

3 ounces unsalted butter, melted

Steps:

1. Add the potatoes to the milk and bring to a boil. Simmer until the
   potatoes are just tender.
2. Add the cream to the potatoes and season the potatoes to taste
   with salt, pepper and nutmeg.
3. Layer the potatoes in a buttered baking dish, alternating them
   with the grated cheeses. Finished with cheese on top.
4. Mix the bread crumbs with melted butter, and sprinkle over the top
   of the potatoes.
5. Bake the potatoes in a 325°F oven, loosely covered, until the
   potatoes are cooked, about 30 to 45 minutes. Remove the cover and bake until
   the cheese is browned and the crust is formed.

Mexican wedding cookies- Polvorones

It’s that time of year………………..

yield: two dozen

Ingredients:

1 1/2 cups unsalted butter, or 1 cup clarified butter

1 cup caster sugar

1 cup almond flour

2 cups all-purpose flour

1/2 teaspoon vanilla extract

sifted confectioners’ sugar, for dusting

Steps:

1. Clarify the butter by cutting into small pieces and melting in a saucepan over low heat. Skim off any foam and discard. Turn off the heat and allow to stand for five minutes, until the remaining milk solids synced to the bottom. Gently strain the butter, making sure not to include the solids.
2. Preheat the oven to 375°F
3. In a bowl, combine the clarified butter with sugar and refrigerate until it solidifies, approximately 30 minutes.
4. Remove the butter from the refrigerator and wit and a mixer until thickened, and frothy.
5. Gradually add the all-purpose flour using a spoon or spatula, then add the almond flour and vanilla. Need, in the bowl, using the palm of your hands until it just starts to come together.
6. Turn out onto a lightly floured surface and roll out to about 1 inch thick, making sure the crumbly dough stays together.
7. Using a cookie-cutter, cut out 2 inch circles, being gentle, as the dough is very fragile.
8. Place cookies on a baking sheet lined with a nonstick mat or parchment paper and bake until the edges are just starting to turn color, 10 to 12 minutes.
9. Allow the cookies to cool on a baking sheet for a few minutes.
10. Dust with confectioners’ sugar and carefully transfer them from the cookie sheet using a spatula, avoid touching them as much as possible.

Note*those with nut allergies can substitute the ground almond’s for 1 cup all-purpose flour.

Haupia (Coconut Pudding)

Haupia is a coconut pudding that is a staple dessert served  at every Hawaiian luau.

Ingredients:

2 cups coconut milk

1 cup whole milk

6 tablespoons sugar

5 tablespoons cornstarch

1/4 tsp vanilla extract (optional)

Steps:

Pour one cup of coconut milk into a saucepan. Combine sugar and cornstarch stirring into coconut milk. (Add vanilla if desired) Heat over low stirring consistently until thickened.

Add remainder of coconut milk and whole milk and continue to heat until thickened. Pour into 8 inch square baking dish and chill until firm.

Note* You can adjust sugar, adding or subtracting, to fit your personal preference