Pudim (Brazilian Flan)

 

Ingredients

For the Custard

• 4 eggs
• 2 cups whole milk
• 2x 14oz cans of sweet condensed milk

For the Caramel

• 1 cup sugar
• 1/3 cup water

INSTRUCTIONS:

Preheat your oven to 350F.

Make the Custard:

Add all custard ingredients (eggs, milk and sweet condensed milk) to a blender and pulse a few times to combine. Set aside.

Make the Caramelized Sugar Sauce:

In a kettle, or medium pan, bring approximately 2.5-3 quarts of water to a boil for the hot water bath.

Add the sugar and the water to a small saucepan over medium to high heat. Bring it to a simmer, and let it simmer until it turns an amber color, approximately 13 mins. Be sure to watch the pan at all times to avoid burning the sugar, and never, ever, ever stir it.

When the sugar is amber color, carefully pour it in the bundt pan. Coat the inside of the pan with the caramel by swirling it gently up the sides and center of the pan–see the photo in post above. The sugar will be super hot, so be extra careful!

Place the bundt pan in a large roasting pan. Then, pour the custard on top of the caramel.

Pour boiling water into the roasting pan until the water is about approximately halfway up the sides of the bundt pan and bake for 1 hour to 1 hour 15 mins, then remove the cooked flan from the oven. Please note that the flan will still jiggle a little at the center. It will firm up as it cools.

Let the cooked flan sit in the water bath outside of the oven for another hour or so, until the pan is cool to touch.

After that hour, loosen the flan from the sides of the pan by running a paring knife around the inside and the outside rims. Then place plastic wrap over the flan and refrigerate in the pan for at least 4 hours. (You can also refrigerate it overnight.)

Unmold and transfer to a plate, then serve and enjoy.

Australian Sausage Rolls

Ingredients

16 ounces Jimmy Dean Premium Pork Sausage(1 packages) 

1 package frozen puff pastry

3/4 cup Italian bread crumbs

1/3 cup milk

1 teaspoon minced garlic

1/2 teaspoon paprika

salt and pepper to taste

For the egg wash:

1 egg

1 tablespoon water

Instructions:

Be sure to follow the directions on the puff pastry package so your dough is thawed properly and is ready to use.

Preheat oven to 425 degrees. 

Unfold dough onto a lightly floured surface. You should have 2 big squares. Cut each square in half to create 4 long rectangles.(I cut into 6 long rectangles, along fold lines, for smaller rolls and cook for slightly less time.)

Combine the sausage, bread crumbs, milk, garlic, paprika, salt and pepper in a large bowl or food processor and mix until all the ingredients are thoroughly incorporated.

Divide the sausage mix evenly into 4 sections and make a long tube down each rectangle pastry.

Roll the pastry up over the sausage and pinch the seam together. Cut each roll into 4 sections. 

Place the sections on a cookie sheet lined with parchment paper or a baking sheet. 

Mix the egg wash together and brush each roll with it. Then sprinkle on a little paprika.

Bake at 425 for only 5 minutes. Then reduce heat to 350 and bake 30-35 more minutes. Drain excess out of the pan part way through the baking time. (Not necessary with silpat.)

The rolls should look puffed and golden and the sausage in the center should be cooked through.

Remove from pan onto some paper towels to cool.

These are traditionally eaten plain or dipped in ketchup. They are also delicious dipped in barbecue sauce, marinara, alfredo sauce, country gravy, and cheese sauce.

https://www.favfamilyrecipes.com/australian-sausage-rolls/

Lamingtons

Ingredients:

BUTTER SPONGE

9 Tbs unsalted butter, softened

1 cup sugar

1/2 tsp vanilla extract

3 eggs , room temperature

1 3/4 cups (260g) flour

3.5 tsp baking powder

1/2 cup milk

ICING

4 cups powdered sugar

1/3 cup cocoa powder

1 tbsp unsalted butter

1/2 cup + 2 tbsp boiling water

COATING

3 - 4 cups desiccated coconut (unsweetened)

OPTIONAL: JAM AND CREAM

Strawberry jam

1 cup cream

1 tbsp white sugar

Instructions:

BUTTER SPONGE

Preheat oven to 350F

Sift flour and baking powder together.

Grease a 8" x 12" cake pan. Line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).

Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy - about 1 1/2 to 2 minutes.

Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.

Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.

Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.

Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely. 

PREPARE CAKE TO COAT

Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours.

ICING

Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery.

COATING

Place coconut in a shallow bowl or pan with a largish surface area.

Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.

Repeat with remaining sponges. 

Stand for 1 to 2 hours, or until set.

OPTIONAL: JAM AND CREAM

Beat cream and sugar until firm peaks form.

Cut coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with lid, keep refrigerated.

https://www.recipetineats.com/classic-lamingtons/

Caramel Apples (from scratch)

• Ingredients:
• 8–9 cold apples
• 1 and 3/4 cups (420ml) heavy cream
• 1 cup (240ml) light corn syrup
• 2 cups (400g) packed light or dark brown sugar
• 1/4 cup (4 Tablespoons; 60g) unsalted butter, at room temperature
• 1/2 teaspoon salt
• 1/2 teaspoon pure vanilla extract

1. Prep the apples: Rinse the apples with water, then wipe completely dry. Removing the slippery waxy coating will help the caramel seal to the apple. Remove the apple stem and insert a caramel apple stick or IKEA knife(Sharon's great idea!) about 3/4 down into the apple.
2. Line a large baking sheet with a silicone baking mat(preferred) or grease the pan with butter. Caramel usually sticks to parchment or wax paper.
3. Make the caramel: Combine the heavy cream, corn syrup, brown sugar, butter, and salt in a 3-quart heavy-duty saucepan over medium heat. Do not turn the temperature up or down– keep at medium the entire time the caramel cooks. Stir constantly with a wooden spoon until the butter is melted. Once melted, brush down the sides of the pan with a water-moistened pastry brush and attach a candy thermometer to the pan, making sure the bulb is not touching the bottom of the pan (as you’ll get an inaccurate reading).
4. Without stirring, let the mixture cook and bubble until it reaches 235°F (113°C). (Cooking to 240°F (116°C) may help the caramel stick better to the apples, so  anywhere between 235°F – 240°F.) Reaching this temperature should take about 15 – 20 minutes, though don’t use time as your guide because it depends on your stove. Don’t be alarmed if your caramel is taking longer, just use the candy thermometer as your guide. The temperature will heat up slowly, then move quickly, so keep your eye on the pot. Once at 235°F – 240°F, remove caramel from heat and stir in the vanilla. Avoid over-stirring which can create air bubbles in the caramel (and then on the apple). Allow caramel to cool for 10-15 minutes until slightly thickened. If caramel is too thin to coat apples, let it cool and thicken for 5-10 minutes longer.
5. Dip the apples: Holding the caramel apple stick, dip the apple into the warm caramel, tilting the pot as needed to coat all sides of the apple. Lift the apple up and swirl it around or gently tap it against the side of the pot to let excess caramel drip off. Place coated apple on prepared pan. Repeat with remaining apples. Enjoy immediately or allow caramel to set, about 45-60 minutes. 
6. If desired, you can add toppings. Immediately after coating in caramel and before the caramel sets, roll the caramel dipped apples in finely chopped nuts, toffee pieces, mini M&Ms, sprinkles, or coconut. You can even drizzle with melted chocolate or white chocolate, too.
7. Loosely cover and store the leftover dipped apples in the refrigerator for up to 1 week.

https://sallysbakingaddiction.com/homemade-caramel-apples/

Sweet potato casserole

 

 Baked Chicken Drumsticks

Ingredients

• 
  2 pounds chicken drumsticks
• 2 tablespoons avocado oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chopped parsley
• ½ teaspoon salt
• ½ teaspoon cracked pepper

Instructions

1. Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
2. Add all of the ingredients to a large zip top bag and seal. Smush the chicken around in the bag to coat in the seasoning.
3. Arrange chicken on the baking sheet and bake for 40-45 minutes or until a thermometer reads 165 degrees.
4. Serve immediately.

Peach Cobbler

 Ingredients:

5 peaches, peeled, cored and sliced (about 4 cups)

3/4 cup sugar

1/4 tsp salt

(or 1 quart jar canned peaches)

For batter:

6 Tbs butter

1 cup flour

1 cup sugar

2 tsp baking powder

1/4 tsp salt

3/4 cup milk

ground cinnamon

Directions:

1. Add sliced peaches, sugar and salt to saucepan and stir to combine. (If using canned peaches, skip steps 1 &2 and follow the direction starting at step 3)

2. Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.

3. Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.

4. In a large bowl mix together the flour, sugar, baking powder and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter, and smooth it into an even layer.

5. Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.

6. Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

Recipe from betterfromscratch.com

Fresh Peach Pie

Ingredients:

2 cups boiling water

1/2 cup cold water

2 1/2 cups sugar

3/4 cup cornstarch

1/8 tsp salt

1/4 cup lemon juice

1 Tbs butter

1 package orange jello

sliced peaches

whipped cream

pie shells

Directions:

Bring two cups of water to a boil in a medium saucepan. In another bowl, make a paste by mixing the 1/2 cup water, sugar, cornstarch and salt.

Pour this paste into boiling water and cook over MEDIUM heat, stirring constantly, until the mixture is VERY THICK, about ten minutes.

Add Jello to mixture and continue cooking for one more minute.

Remove from heat and mix in lemon juice and butter. Chill thoroughly.

Slice about 4 cups or more of fresh peaches for one pie. Carefully (so peaches are not mashed) stir in 1/3 of glaze mixture into the peaches for one pie until peaches are thoroughly coated.

Spoon into 9-inch baked and cooled pie shell and cover with sweetened whipped cream.

Chill.

-Glaze may be stored for several days. It may also be used instead of sugar to sweeten a bowl of peaches.

-Yields 3 to 4 pies

Toasted Oat Granola

TOAST:

 3 cups regular oats (not quick)

1 cup slivered almonds

1 cup whole cashews

1 1/2 tsp ground cinnamon

1 tsp kosher salt

COMBINE:

1 cup dried, chopped cherries (or any dried fruit)

1 cup shredded coconut

1/2 cup brown sugar

STIR IN:

2/3 cup pure maple syrup

2 TBSP veg. oil

After cooking: 1 cup golden raisins. 

Preheat oven to 375. Line a large baking sheet with parchment or coat with nonstick spray. Toast above ingredients. Then Combine above ingredients. Add toasted ingredients to combine ingredients. Stir in maple syrup and oil. Spread onto prepared baking sheet. Bake 16-18 minutes, stirring halfway through. Remove from oven and add 1 cup golden raisins. 

Mousse do Maracuja (Passion Fruit Mousse)

-1 can La Lechera sweetened condensed milk (14oz)

-1 can Media Crema (7.6 oz)

-Passion Fruit pulp, defrosted (7 oz, usually half of package)

Directions: Blend all. Put in serving dishes. Chill in fridge for 4+ hours before eating.

-1 1/4 cups passion fruit pulp, defrosted

-1 can (14 oz) sweetened condensed milk

-4 cups heavy cream

Directions: Blend passion fruit pulp and sweetened condensed milk together. In a separate bowl, beat cream until it holds stiff peaks. Slowly fold whipped cream into passion fruit mixture. Put in serving dishes and refrigerate 2+ hours.