My father in law was diabetic. I learned to make this pie for him. It is still pie and it is still sweet. But it has no added sugar and it is very sweet because you start out with very sweet apples. It doesn't have anything but good stuff.
2 egg yolks
2 cups evaporated milk
½ teaspoon vanilla
½ almond extract
1 teaspoon lemon juice
3/4 cup sugar
½ teaspoon salt
2 medium avocados, mashed
Beat the egg yolks. Add ¼ cup sugar and the milk (a little at a time).
Cook at low heat, stirring constantly, until thick. Add salt and vanilla and stir a little longer.
1 ½ cups very ripe bananas, mashed
1 cup sugar
⅓ cup butter, softened
⅓ cup water
1 ⅔ cups unbleached flour
1 teaspoon baking soda
¼ Teaspoon baking powder
½ Teaspoon salt
½ teaspoon ground nutmeg
½ cup nuts (Walnuts or Pecans work best)
For an extra touch, add about 1 teaspoon of orange zest.
Heat oven to 350°.
Grease bottom only of a loaf pan, 8 ½ x 4 ½ x 2 ½” or 9 x 5 x 3”.
2 pounds Sweet potatoes
2 tablespoons salted butter
3/4 cup dark brown sugar
¼ cup dark, island rum
½ cup milk
Grated rind 1 lime
1 tablespoon lime juice
½ teaspoon each cinnamon and nutmeg, ground
½ teaspoon salt
2 teaspoons baking powder
Peel and slice the sweet potatoes and cook with enough water to cover until tender, about 25 minutes. Drain and mash.
While still warm mix in the butter, sugar and rum. Beat in the eggs, 1 by 1. Then add the milk, grated rind and lime juice.
Sift together the cinnamon, nutmeg, salt, and baking powder and mix thoroughly into the sweet potatoes.
Pour into a greased 9 X 5 loaf pan. Bake for about 1 hour in a 350°F. Oven or until a cake tester comes out clean. Let cook for a few minutes in the pan then turn onto cake rack to cool.
Makes 1 loaf cake.
This is the cake that made it so that I never ate cake at other kid's birthday parties because they never measured up to my mother's cake. Frosting is overkill. It is that good. It is also very easy to make. Just make sure you pay attention to the creaming of the butter and sugar.
1 cup coconut milk
1 cup heavy cream
1/2 cup sugar
2 cups milk
1/2 teaspoon vanilla
Beat the eggs lightly with the sugar. Scald the milk and stir the eggs. Cook the egg mixture in the top of a double boiler over hot water, stirring constantly, until the mixture coats the spoon. Cool. Add the vanilla. Mix coconut and cream. Mix into custard. Turn into a freezing tray and freeze to a mush. Remove from freezer, beat well and return to freezer. When frozen, serve. Makes 6 -8 servings.
This corn bread is a poor mans dish that became a Christmas special treat in my house as I was growing up. We did not eat it all year and it was a very special thing to have it at Christmas. Now, there is a town in the Dominican Republic on the way up the mountain, on the way to Jarabacoa that is famous for their arepa. Around 30 years ago there was a lady there that always had it. She had a little stand on the side of the road and we always stopped to get some. Now there are maybe 30 stands and a Harina Mazorca, a Dominican corn meal maker is sponsoring the stands so they are all the same colors with a prominent logo. I hope this is making it so they are all making more money and not that they have too many people making the same thing and not enough clients. This dish is usually cooked in a wood fire. From what I have heard, fire above and below. But seeing that we probably don't have access to that, this recipe meant to be cooked on the stove and then baked in an oven.
Flan is an egg-milk custard. There are many variations all over the world. But they are all basically the same.
MAYTTE'S FLAN TRES LECHES
I just found this recipe a couple of weeks ago. It is amazing. It takes 5 minutes to put together and 14 to bake.It doesn't require a mixer. All you need is a spoon.I have to keep making it because it is so good that we crave it.
During the Middle ages, a town had a miller that everyone took their wheat grain to to make flour. There was one oven that everyone then baked all their goods in. It was a communal affair. Housewives would bring dough that they had prepared to the baker, who would bake it. This was a one-time deal, so they did as much as possible at one time. This tart was made from the leftover ingredients after all the baking was done. All amounts are done to taste.
I learned to cook so I could make this pie. I was obsessed with making the perfect pie.It is rich, fattening, and the most delicious lemon meringue recipe you will ever try. It is a little time consuming, but worth every minute.