BRAZIL Maracuj Mousse

Ingredients 1 can sweetened condensed milk same measure of passion fruit juice 3 egg whites 1 envelope of unflavored gelatin Directions Blend condensed milk and passion fruit juice. Dissolve gelatin in a cup of water (sprinkle it on water, stir and let it stand for a minute). Beat egg whites until stiff and fold into mixture. Add gelatin and wet a ring mold and pour the mousse into it. Refrigerate for 6 hours. Unmold and serve with a crme anglaise.

Papos de Anjo

Ingredients 9 egg yolks 1 egg white 2 cups Sugar 2 cups water 1 teaspoon vanilla extract Directions Beat egg yolks until light and frothy, then spoon in the beaten egg white. Continue beating until mixture is spongy in texture, then pour into muffin tins that have been buttered. Set tins in a bain-marie (about one inch of hot water in a shallow pan) and bake in 350 F oven about 15-20 minutes. Dissolve Sugar in water and bring to a boil, add vanilla extract. Remove papos de anjo from tins, make 3, 4 holes in each one with a toothpick and drop into boiling syrup. Remove from heat, let cool and place in a pyrex. Refrigerate until next day, so papos will soak in the syrup overnight.

Queijadinha

Ingredients 1 cup coconut 1 can sweetened condensed milk 2 Tbsp of Sugar 2 Tbsp ugly grated Parmesan cheese 2 egg yolks Directions Mix all ingredients together and pour into greased mini-muffin tins. Bake in 350 F until golden brown on top (about 15 minutes). Let it cool a little and remove. Place in pretty paper cups. make a silly face and laugh until you cry!

Pudim de Leite

Ingredients 1 cup Sugar (for the caramel) 1 can sweetened condensed milk Equal volume of regular milk (use the can to measure) 3 eggs 1 8-inch ring mold Directions Place 1 to 2 inches of water in a roasting pan. Place the pan in the oven and preheat to 325. Put the Sugar in the ring mold. Place the mold directly over medium heat. Keep turning the mold until the Sugar melts into a golden brown caramel and spoon it up the sides of the mold. Be careful not to burn the Sugar and yourself. Let the mold cool. Combine the condensed milk, regular milk and eggs in a blender. Whip until smooth. Pour this mixture into the mold and place it in the center of the roasting pan with water.

Bake the pudim for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).

Doce de Castanha do Par

Ingredients 1/2 lb Maria cookies (if you can't find them in Latino markets, try Graham Crackers) 4 egg yolks 8 Tbsp Sugar 1/2 lb unsalted butter 1 cup of Brazil nuts crushed into large pieces 3 Tbsp of port wine or Cointreau 4 Tbsp of Nestl Quick 1 Tbsp of dark chocolate 1 teaspoon of Nescaf aluminum foil and plastic wrap Directions Melt butter and let cool. In a mixer, beat egg yolks and Sugar until they double in volume. Mix in butter.

Mix Nestl Quick, Nescaf and dark chocolate with a drop of water or two and add to the egg and Sugarmixture. Add Liquor. Remove from mixer and add Brazil nuts. Crumble cookies into large pieces and add to mixture. Spread mixture open on a piece of plastic wrap and put it in the freezer, uncovered, for 1/2 hour. Remove from freezer and place on a clean kitchen towel. Roll it up until "salami" is formed - see photo above - and wrap it in a large piece of aluminum foil, longer than the "salami" so you'll be able to twist foil at both ends. Freeze for one day or overnight. Transfer to refrigerator until ready to use. Open "salami" at one end and use a large kitchen knife to cut it into thick slices.

AUSTRIA Apricot Vienna Tarts

Ingredients cup dried apricot, chopped 1 (12 ounces) jar apricot preserves 6 ounces cream cheese 1 cup butter or margarine 2 cups flour beaten eggs cinnamon sugar finely chopped walnuts

Directions preheat oven to 350F; line cookie sheets with parchment paper and set aside. In a small saucepan, cook the chopped apricotsand preserves until melted and apricots are soft. Chill in refrigerator. In a mixing bowl, combine cream cheese, butterand flour into a stiff dough. Divide into 2 equal disks, wrap in plastic and chill. When dough is thoroughly chilled, cut each disk into 4 sections. Roll each section into a thin round, and cut into 4 or 6 wedges. Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough. Moisten point of dough with a little water. Roll dough over the preserves, tucking in the sides and continue to roll to the point. Continue this with each section of dough. Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with cinnamonsugar or chopped nuts. Bake 15 20 minutes or until light golden brown. Cool on wire rack.

Austrian Cheesecake

Ingredients 2 cups cottage or farmer cheese cup sugar, granulated 5 eggs; large separated cup milk tsp lemon rind; grated 1 tsp vanilla extract cup unbleached flour; sifted cup confectioners' sugar 3 tbsp golden raisins; finely chopped Directions Preheat the oven to 300F. Press the cheese through a sieve. In a large mixing bowl beat together the cheese and sugar until light. Add the egg yolks one at a time beating well after each addition. Add the milk lemon rind and vanilla. Stir in the flour and blend until smooth. In another large mixing bowl beat the egg whites until they form soft peaks then gradually add theconfectioners' sugar beating until they form stiff peaks.

Fold the whites into the cheese mixture. Gently stir in the raisin bits then pour the mixture into the prepared crust. Bake for 55 minutes or until the center appears firm. Let the cake cool in the oven for 15 minutes then allow to cool to room temperature.

Schaum Torte

Ingredients 6 egg whites 2 cups sugar teaspoon baking powder teaspoon salt 1 teaspoon vinegar 1 teaspoon vanilla extract unsweetened fresh strawberries or raspberries sweetened whipped cream Directions Butter a 9-inch spring form pan, and place into a warm oven to evenly coat entire surface; cool (can be refrigerated to cool down). Beat room temperature eggs and salt for 15 minutes using high speed of mixer, or until very stiff. Gradually add sugar and when all is added, beat at high speed for another 15 minutes, or until mixture retains its shape.

Add vanilla, vinegar, and baking powder. Mix well, and pour into spring form. Bake 1 hour at 250F. When the cake has cooled, slice off the crusty top and put unsweetened fruit (strawberries or raspberries) along with sweetened whipped cream and replace crust as carefully as you can.

Sour Cream Apple Strudel

Ingredients Pastry crust 1 cup cold butter 2 cups flour 8 ounces sour cream teaspoon salt Apple filling 2 cups plain breadcrumbs cup butter, melted 4 baking apples, peeled and chopped 1 cup sugar 2 teaspoons ground cinnamon

Directions Pastry crust Cut chilled butter into flour until mixture resembles coarse crumbs; add sour cream and salt, mixing well. Shape dough into ball, wrap in plastic wrap, and refrigerate overnight.

Apple filling Combine breadcrumbs and melted butter; add apples, sugar, and cinnamon, mixing well. Divide chilled dough into thirds and turn onto floured surface; roll each portion into 15x12 inch rectangle. Spoon filling evenly onto each piece of dough and spread to within 1 inch of edges. Roll dough up from one long side, and pinch seams and ends to seal. Place the three strudels seam side down on a baking sheet or in a large baking dish. Bake at 350F for 55 60 minutes, or until light brown.

Mozart Cake

Ingredients Cake batter 4 large eggs, separated cup granulated sugar cup + 1 tablespoon flour cup + 1 tablespoon cornstarch

 teaspoon baking powder Chocolate ganache filling 2 cups heavy cream, divided 1 cups (8 oz) good quality milk chocolate chips 1 (4 ounces) good quality semi-sweet chocolate bar, grated, divided use 2 tablespoons unsalted pistachios, finely chopped Decorations 1 (7 ounces) package marzipan paste or almond paste (you might not use all of it) green food coloring paste (optional) 1 tablespoon unsalted pistachios, finely chopped cup heavy cream 1 packet vanilla sugar (approximately tablespoon) powdered sugar, to taste only if needed

Directions Beat egg whites until stiff but not dry, adding granulated sugar. Next, mix in the egg yolks one at a time, just enough to combine. Sift together flour, baking powder, and cornstarch; gradually and gently fold into the egg mixture to combine - be careful not to deflate the egg whites by over-mixing. Line a large nonstick spring-form pan with parchment paper and fill with the batter. Bake in a preheated oven at 350 F (175 C or gas mark 2) for 30 minutes - it will only rise up partway. Let cool completely. Meanwhile, heat cup of the cream in a small pan over medium-low heat, then stir in the milk chocolateuntil it melts and is smooth.

Remove pan from heat and let cool for 1 hour at room temperature. Finely grate the bittersweet chocolate using a microplane grater and divide into two portions. Beat 1 cups of the cream until stiff peaks form. Stir chopped nuts and half (one portion) of the grated chocolate gently into the cooled melted chocolatemixture. Gently fold together the whipped cream and the cooled melted chocolate mixture until just combined. Remove ring from spring-form pan and carefully slice the cake into three even (very thin) layers using a large serrated knife. Place one cake layer on a large plate, spread with of the chocolate ganache, then top with another cake layer, another layer of of the ganache, followed by another cake layer. Spread the remaining chocolate ganache mixture all over the top and sides of the cake. Chill for 2 hours. Knead the marzipan(with enough powdered sugar to make it sweet if unsweetened) until well blended. Place marzipan between two sheets of wax paper and roll out into very flat circle, about the size of your spring-form pan. Set a plate on top of the marzipan and use the plate as a guide to cut out a perfect circle; thencut circle into 16 triangles. Set the marzipan triangles in a spiral around the top of the chilled cake, pressing down slightly so they stick - there should be very narrow gaps between each triangle - if desired, curl up thepointy tips decoratively first. Coat the sides of the cake with some the remaining grated chocolate. Beat the remaining cups of cream with the vanilla sugar to taste until stiff peaks form. Shortly before serving, garnish cake with swirls of the whipped vanilla cream, the remaining chopped nuts, and sprinkle any remaining grated chocolate on top.

ALBANIA Baklava

ingredients
y y y y y y y y y y y

4 cups (1 pound) walnuts, finely chopped 1/2 cup sugar 1 teaspoon ground cinnamon 1-1/4 cups butter, melted 1 16-ounce package frozen phyllo dough, thawed 1-1/2 cups sugar 1 cup water 1/4 cup honey 1/2 teaspoon finely shredded lemon peel 2 tablespoons lemon juice 2 inches stick cinnamon directions

1. For filling, in a large mixing bowl stir together chopped walnuts, 1/2 cup sugar, and the ground cinnamon. Set aside. 2. Brush the bottom of a 15x10x1-inch baking pan with some of the melted butter. Unfold phyllo dough. Keep phyllo covered, removing sheets as you need them. Layer one-fourth of the phyllo sheets in the pan, generously brushing each sheet with melted butter as you layer, and allowing phyllo to extend up the sides of the pan. Sprinkle about 1-1/2 cups of filling on top of the phyllo. Repeat layering the phyllo sheets and filling twice. 3. Layer remaining phyllo sheets atop the third layer of filling, continuing to brush each sheet with butter before adding the next phyllo sheet. Drizzle any remaining butter over the top layers. Trim edges of phyllo to fit the pan. Using a sharp knife, cut through all layers to make 60 diamond-, triangle-, or square-shaped pieces. 4. Bake in a 325 degree F oven for 45 to 50 minutes or until golden. Slightly cool in pan on a wirerack.

5. Meanwhile, for syrup, in a medium saucepan stir together the 1-1/2 cups sugar, the water, honey, lemon peel, lemon juice, and stick cinnamon. Bring mixture to boiling. Reduce heat. Simmer, uncovered, for 20 minutes. Remove the stick cinnamon. Pour the syrup over the warm baklava in the pan. Cool completely. Place in an airtight container and store at room temperature for up to 3 days or freeze up to 1 month. Thaw at room temperature for 30 minutes before serving. Makes about 60 baklava.

Hasude

Ingredients
y y y y

1 teacup of sugar 1 and 1/4 teacup of starch 6-7 tablespoons of butter 2 teacups of water

Serves 4 or 5 Procedure Begin to disolve the butter and add in the starch in a cooking utensil while heating on a medium to high setting. Continue to pour in the starch and cook until the mass becomes of yellow color. During this time also pour in some sugar. Separately prepare a syrup using the remaining sugar and water. After it is done coo

Loukoum

Recipe Ingredients
y y y y y

1 liter fresh milk 4 eggs 5 tablespoons of sugar 1.5 spoons of flour 1.5 spoons of flour

(optionally) 1 or 2 spoons of vanilla (optionally) nut pieces (optionally) fine-grained sugar Procedure First mix the egg yolks with the sugar in a bowl until it forms a homogeneous, white mass. Then slowly add in and stir the flour and the vanila creating a thicker mass. The milk should be at around room temperature (i.e. it might need to be warmed if it was in the freezer). Pour the milk slowly into the bowl, and mix well so that there are no clumps. Add in the nut pieces if desired. Pour the mix into a cooking utensil and put it on a heater on a medium setting. The mix must be stired the whole time for about half an hour or until the cream is ready. Take the utensil off the heater and pour the cream into plastic shapes. Let it cool. Roll the shaped loukoumia on the fine-grained sugar that will serve as a coating and serve.

BANGLADESH MistiDoi (sweet yogurt)

Ingredients
y y y y y

1 litre long life (UHT) full cream milk 1 litre long life (UHT) single cream 1 cup natural yogurt 1 can sweetened condensed milk 1 cup sugar

Directions That's it, mix them together ( no need to boil and cool the milk ) and put the mix in the oven at very low temperature for 6 hours. by trial and error you will find the correct temperature setting for your oven for the perfect DOI ! If it's not setting, up the temperature a bit.

Mango Lassi

Ingredients 1 cup of yougurt 1 cup mango pulp 3 cup milk 3 cup water 1 cup sugar That's it, mix them together and put the mix in the fridge and serve chilled, you can't go wrong, perfect every time !

Caramel Custard (egg pudding)

Ingredients & Directions 1 cup sugar ( put in saucepan and heat on stove until melted into golden brown caramel) Pour in a suitable dish, and let cool down. Mix 8 eggs, 2 cup milk, 1 cup sugar and 1 ts vanilla and pour in the dish on top of caramel (see above) Seat the dish on a oven tray. Put 2 glasses of water in the tray (very important). Put it in the pre-heated oven at 150 degree C for 1hr. Take it out let it cool down. Run a knife around it to separate from the dish. Turn upside-down on a serving dish (careful) and serve chilled.

Shemai Sweet Vermicilli

Ingredients
y y y y y y y

1 stick butter 2 handfuls very fine vermicelli 4 cups Milk 1 pint Whipping cream 1 handful Raisins 3 tblsp Sugar 4 Almonds (optional) peeled and thinly sliced

Directions

1.Melt butter in a 4 qt pot. Break vermicelli into 3" pieces. Over low heat stir vermicelli into butter until it turns light brown. Pour in the milk and stir over medium heat until it boils. Put in the raisins, almonds and sugar.

Lemon Curd

Ingredients
y y y y y

Juice of 1 small lemon 1 Large egg 1.5 oz sugar 1oz butter 1 tsp. cornflour

Directions Whisk the egg and mix all ingredients in a saucepan. Place over a medium heat and whisk continuously until the mixture thickens. (3 Minutes)

RUSSIA CARIMEAN CREAM

Ingredients: 250gm sour cream. 1/3 cup icing sugar. 2 tsp gelatine. 1/2 tsp vanilla. 2/3 cup strawberry, raspberry or blueberry pulp. Method: Chill the sour cream.

If you are using fresh berries, wash, crush and force them through a fine sieve. For hard berries, such as the blueberries, you might like to lightly cook them first to soften before forcing them through the sieve. Place sour cream, sugar and vanilla in a bowl and beat with an electric beater until the mixture doubles in size and becomes very fluffy. Ensure the mixture remains cold while mixing. Add in the berry pulp. Dissolve the gelatine in a small amount of warm water and slowly add into the sour cream mixture. Blend thoroughly.

Prunes with Walnuts and Chocolate

Ingresients 340gm pack of pitted prunes (Choose the plumpest and juiciest ones you can find). 70gm pack walnut halves. 250 gm sour cream. 2 tbsp sugar. Melted chocolate. Method: Place the prunes into a heat proof dish and cover with boiling water. Leave to stand for 3 hours. Drain off the water. Whip the sour cream with the sugar until the sugar is well dissolved and set aside. Stuff each prune, depending on size, with a walnut half, quarter, or smaller. Using four individual dessert dishes or one medium sided serving dish, make a layer of half the stuffed prunes in the bottom of the dish or dishes. Spoon over half the sour cream mixture, then the remainder of the prunes. Top with the rest of the sour cream.

Serving Sprinkle over any remaining walnuts and drizzle over with chocolate. Chill well before serving Honey Mousse

Ingredients: 3/4 cup honey. 4 eggs. 1 cup whipped cream (optional instead of using egg whites).

Method: Separate the yolks for the whites. Add the yolks to a saucepan and beat, then gradually add in the honey. When completely mixed, cook over a low heat, using a SimmerMat to control the level of heat. Stir constantly until thickened. Remove from the heat and cool. Beat the egg whites, or cream, until stiff and fold into the honey mixture. Mix thoroughly. Spoon the mixture into serving dishes and chill before serving.

Apple Babka made with bread

Ingredients: 500g apples. 300g bread. 1 egg. 2 tbsp sugar. 1 cup milk. 1/4 tsp cinnamon. 1/2 cup sugar. 3 tbsp butter. 1/2 cup sultanas or raisins (optional).

Method: y y y y y Slice the bread thinly (if it isn't sliced already) and cut off the crusts, cutting them into cubes. Lay the cubes out on a dinner plate and dry them out in the microwave until they loose their softness. In a medium sized bowl mix together the milk, egg and 2 tbsp of sugar, and beat with a whisk. Soak the bread slices in this mix. Peel, wash, core and cube the apples. Place them in a bowl and sprinkle over with the cinnamon and the additional sugar. Grease a pie dish and line the bottom and sides with the bread, reserving enough slices to cover the top. Melt the butter and drizzle it over the dried crusts. Combine the bread cubes with the apple and sultanas or raisins (if using them). Tip the mix into the pie dish then top with the remaining bread to form a lid. Bake in the oven for 40-50 minutes on a medium heat, around 180 C.

Serving Stand for 10 minutes before serving. Traditionally it is served poured over with a berry fruit sauce or syrup

Napoleon Tort

Ingredients: Pastry Layers 4 tbsp butter. 1 tbsp sugar. 2 egg whites stiffly beaten. 1 cup sour cream. 1 tbsp vodka. pinch of salt. 2 cups flour (approximately). Custard Filling 10 egg yolks. 1 egg white. 2 1/2 cups sugar. 6 tbsp flour. 6 cups milk. 1 tbsp vanilla essence. 250gm butter. Method: Pastry Layers Beat butter and sugar together until creamy. Fold in stiffly beaten egg whites, sour cream and vodka. Add salt and fold in flour a spoonful at a time until the dough is soft and pliable. Chill for an hour or two to make it easier to roll out.

Butter an baking tray and dust with flour. Divide the cake dough into 12. Set the oven to heat to 190 degrees C. Roll or press out each portion to an 8 inch circle on the baking form making each circle is of even thickness as thin areas will cook quicker and may stick to the tray before the rest of the dough is cooked. Bake each layer until golden brown, approximately 6-10 minutes. If dough blisters as it cooks, puncture blisters with a fork. As each layer is cooked, remove from the tray and set aside to cool. Custard Filling Pour the milk into a large saucepan and heat on the stove without boiling. Beating the egg yolks, egg white and sugar until creamy. Mix well with the flour. Pour this mixture into the saucepan of milk and continue stirring until thick and creamy. Add the vanilla and butter and stir until smooth. Remove from the heat and set aside to cool. Stir frequently as the mixture cools. Cooks Tip To prevent the custard catching on the bottom of the pot use a SimmerMat, but be sure to turn the heat down to low before using, and follow the manufacturers instructions. Preparation and Serving Place one layer of the cooked dough in the bottom of an 8 inch spring form cake tin and cover evenly with a layer of filling. Continue to build up the cake in this way, layering the custard on top of the pastry, finishing with the 11th pastry layer. Crumble the remaining pastry layer on the top. Refrigerate for 5-6 hours. The flavour improves after 12 hours of refrigeration when the custard takes on a stronger caramel flavour. When ready to serve, carefully remove the cake from the tin. Decorate with chocolate shaving and walnuts or slivered almonds, slice and serve. Goes nicely with a dollop of cream. The best way to cut the cake and retain the layered shape is to use an electric knife.

HAWAII: Haupia - Hawaiian Coconut Pudding

This coconut pudding, haupia, is a staple desert at every Hawaiian luau. Ingredients:
y y y y y

2 cups coconut milk 1 cup whole milk 6 tablespoons sugar 5 tablespoons cornstarch 1/4 tsp vanilla (if desired)

Preparation: Pour one cup of coconut milk into a saucepan. Combine sugar and cornstarch stirring into coconut milk. (Add vanilla is 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 pan and chill until firm.

Kulolo

A Hawaiian pudding made of taro, brown sugar and coconut milk. Variation 1 Ingredients:
y y y y y

1 large taro root, grated 3 coconuts, grated 1 cup water 2 cups coconut water 2 tsp brown sugar

Preparation: Mix taro with coconut meat. Add water, coconut water, and brown sugar. Put in baking pan. Top with butter. Bake 1 hour in moderate oven (350 degrees for most). You may wish to partially cook the taro before grating. Cut in chunks and boil slightly. Do not overcook. Variation 2 INGREDIENTS:
y y y y y

4 cups taro root, grated 3/4 cup brown sugar 1 cup honey 1 cup coconut milk 2 ti leaves

PREPARATION: Mix all ingredients together. Line loaf pan with foil. Place the ti leaves on the foil; cutting to fit the pan. Pour the pudding into the pan and cover top with foil. Bake 2 hours in 400 oven. Remove foil during last half hour to allow pudding to brown. Kulolo was originally prepared with grated taro and shredded coconut. It was wrapped in ti leaves and baked in the imu. (Underground oven)

Ono Butter Mochi

Ono Butter Mochi is an easy Hawaiian local-style treat made with coconut and butter in a rice flour base. A great dessert for any tropical themed party.

Ingredients:

1 pound mochiko (glutinous rice flour) 2 1/2 cups white sugar 1 teaspoon baking powder 1/2 cup butter, melted 3 cups whole milk 5 eggs 1 teaspoon vanilla extract 1 cup sweetened, flaked coconut COOKING INSTRUCTIONS Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter and coconut. Pour into the prepared pan. Bake for 1 hour in the preheated oven. Cool completely, and then cut into squares to serve. Pineapple Macadamia Nut Bread

This tasty bread is a tropical treat for the holidays, with macadamia nuts, crushed pineapple, and grated coconut. Take it along to a get-together or have it on hand for holiday guests. This bread slices much more neatly when it's completely cooled. Cool and wrap in foil; store in the refrigerator. Ingredients:
y y y y y y y y y

3 large eggs 1/2 cup milk 1 teaspoon vanilla extract 1 can (8 ounces) crushed pineapple, undrained 3/4 cup sugar 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda

y y y y

6 tablespoons melted butter 1 cup grated coconut, or use flaked 3/4 cup chopped macadamia nuts, divided Cinnamon sugar, for topping

Preparation: Heat oven to 359. Grease and flour a 9x5x3-inch loaf pan. In a mixing bowl, beat the eggs lightly; beat in the milk, vanilla, pineapple, and sugar. Combine the flour, baking powder, salt, and baking soda. Stir into the first mixture until moistened. Stir in the butter, coconut, and all but 1 to 2 tablespoons of the chopped macadamia nuts, stirring just until well blended. Sprinkle with 1 to 2 tablespoons of reserved macadamia nuts and sprinkle with a cinnamon-sugar mixture. Spoon the batter into the prepared pan. Bake for 55 to 65 minutes, until a toothpick comes out clean when inserted in the center. Cool in the pan. Remove and wrap in foil. If freezing, seal the wrapped bread in a freezer bag. Malasadas

Malasadas are one of the all time favorite snacks at community functions and fund-raisers. If you make this, you will rapidly become popular with all of your local friends. A non-traditional (read haole) way of preparing this is to add nutmeg or cinnamon to the sugar mixture that is used to coat the maladsadas. Ingredients: y y y y y package yeast (1 T) teaspoon sugar 1/4 c warm water 6 c flour 1/2 c sugar

y y y y y y y

1/2 teaspoon salt 1/4 c melted butter or margarine 1 c water 1 c evaporated milk 6 eggs 1 qt. Vegetable oil (to cook) extra sugar

Procedure Dissolve yeast, sugar and water and set aside. Beat eggs. Measure flour into mixing bowl and add salt. Make a well in the flour; pour yeast mixture, eggs and other ingredients. Beat in circular motion until the dough is soft. Cover, let it rise until double. Turn dough over but do not punch down. Cover and let rise again. Heat oil to 375 degrees and drop dough by teaspoon full into oil and cook until brown. Shake in brown bag with sugar. Best served when it is hot. Note: If the malasadas have a tendency to come out with the center still doughy, turn the heat down on the oil which will allow them to cook .

UKRAINE: Ukrainian Apple Cake (Yabluchnyk)

Here is a delicious cake which is easy to prepare. You can also use this pastry base with pitted cherries, plums, or sliced peaches. Ingredients
y y y y

1 1/2 cups all-purpose flour 1/4 cup white sugar 1/4 teaspoon salt 2 teaspoons baking powder

y y y y y y y y y y

1/2 cup butter 1 egg, beaten 1/3 cup cream 4 large apple - peeled, cored and thinly sliced Struesel Topping 2 tablespoons cold butter 1/2 cup brown sugar 2 tablespoons flour 2 teaspoons ground cinnamon Directions 1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter an 8 inch square baking dish. 2. Sift together 1 1/2 cups of flour, sugar, salt, and baking powder. Cut in 1/2 cup of butter until the mixture is crumbly. Stir together the egg with the cream and gently mix into the flour until a soft dough has formed. Press into prepared baking dish. Layer the apples into the dish overlapping, in neat rows. Prepare streusel by mixing the brown sugar, 2 tablespoons flour, and cinnamon together in a small bowl. Cut in 2 tablespoons butter until the mixture is crumbly. Sprinkle over apples. 3. Bake in preheated oven until apples have softened, and topping has browned, about 25 minutes.

Kutia

Traditional Christmas dish, made of poppy seeds, wheat, nuts, honey, and delicacies. Ingredients: y y y y y y 1 cups wheat berries, soaked in warm water for 24 hours,and then strained (kernels) 4 cups water or milk (or more) cup poppy seeds cup sliced roasted almonds or walnuts cup honey, to taste cup chopped dried apricots (optional)

y y y

cup raisins pinch salt, to taste dash ground cinnamon

Directions: In a medium pot, combine wheat kernels and milk. Bring to a boil. Reduce heat, cover, and simmer 3 hours. Add more liquid as necessary to keep kernels covered. Scald the poppy seeds with boiling water, drain, and add lukewarm water to cover. Soak 30 minutes, drain and grind in a food processor. Set aside. Drain water from Wheat kernels and keep cup of the liquid. Add the honey to the liquid and mix well. Mix kernels, honey, ground poppy seeds, almonds, apricots, raisins, and salt Bake in a 2-quart casserole dish, uncovered, at 325 F for 20 minutes.

Ukrainian Christmas Honey Cake Medivnyk

Ukrainian Christmas honey cake ormedivnyk and other honey pastries are traditional for Christmas and New Year's. The scarcity of sugar in the old days inspired Ukraine bakers to experiment with honey in baked goods, to good effect. There are as many versions of medivnyk as there are families. Some are made with sour cream, some with almonds or chocolate, and some are yeast-raised. What remains constant is the use of honey, preferably buckwheat honey. Honey pastries take a few days to ripen for flavors to be at their best Ingredients:
y y y y y y y y y y y y y y y y

1 cup honey (preferably buckwheat) 1 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon nutmeg 1 cup dark raisins 1/2 cup currants 1/2 cup chopped dates 1 cup chopped walnuts 3 cups cake flour 2 teaspoons baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) softened butter 1 cup packed brown sugar 4 large eggs, separated 1/4 cup strong coffee

Preparation: 1. In a small saucepan, mix honey, cinnamon, cloves and nutmeg, and bring to a boil, mixing frequently. Remove from heat and cool to lukewarm. 2. Heat oven to 300 degrees. Lightly coat two (8-inch-by-4-inch) loaf pans with cooking spray. In a medium bowl, combine raisins, currants, dates and walnuts, and 2 tablespoons of the flour and mix well. Set aside.

3. In a separate medium bowl, mix together remaining flour, baking soda, baking powder and salt. Set aside. 4. In a large bowl or stand mixer, cream together butter and brown sugar. Add egg yolks, one at a time, beatting well after each addition. Mix in the honey. Add flour and coffee alternately until well mixed. Stir in fruit-nut mixture. Beat egg whites until stiff and fold into the batter. 5. Bake about 1 1/2 hours or until toothpick tests clean. Allow to stand a few days before serving.

SCOTLAND: Sultana Cake

Although they are known as sultanas in Scotland, these are really just seedless white raisins. This recipe makes a moist cake which keeps well in a tin. Ingredients: 8 ounces sultanas (seedless white raisins) 4 ounces butter or firm margarine (cut up into small pieces) 6 ounces sugar 6 ounces self raising flour (known also as all-purpose flour with baking powder) 2 small eggs (beaten) 2 ounces chopped nuts (optional) A few drops of almond essence

y y y y y y y

Pinch of salt

Method: Cover the sultanas in water and let them soak over-night. Bring the water and sultanas to the boil and then strain off the water. Mix in the butter or margarine while the sultanas are still hot. Mix in the sugar, beaten eggs and almond essence. Sift in the flour and salt and then add in the chopped nuts (if desired). Mix well. Grease an 8" round baking tin and line the bottom with greased, greaseproof paper (vegetable parchment or waxed paper). Pour in the cake mixture and smooth the top. Bake in a moderate oven at 180C/350F/Gas Mark 4 for 30 minutes. Reduce the heat to 150C/300F/Gas Mark 2 until the centre is firm to the touch. Empty cake from the baking tin and store in an air-tight container.

Chocolate Whisky Gateau

Here is a great cake which should prove to be popular at Christmas or Hogmanay (New Year) or indeed for any party celebration! Ingredients: 12 oz Plain Chocolate 6 oz Butter 6 oz Sugar 3 Eggs - Separated 2-3 drops Angostura Bitters 2-3 tbsp Whisky 12-16 Sponge Fingers 1 tbsp Water 0.5 pt Double Cream Stiffly Beaten

Method: Line the sides of an 8" round loose-bottomed cake tin with sponge fingers. Melt chocolate, add water. Beat butter and sugar together until creamy. Beat in egg yolks, angostura and whisky. Add the melted chocolate. Beat egg white stiffly and fold into mixture. Pour into lined pan. Chill overnight. Remove from cake tin, fill up center with cream, cover with a layer of grated chocolate. Serve in wedges.

Chocolate Velvet Cream Pie

This recipe is from Claire Macdonald who has written many cookery books and runs the cookery school at Kinloch Lodge. This pie has a base not of pastry but of crushed chocolate digestive biscuits (Graham crackers), mixed with melted butter. The filling contains cream cheese, and is smooth and silky in texture. Ingredients (serves 6-8) for the base: 250g (9 oz) packet dark chocolate digestive biscuits (Graham crackers in North America). 75g (3 oz) butter, melted and cooled Ingredients for the filling: 225g (8 oz or 2 US sticks) cream cheese 175g (6 oz or one cup scant) caster (fine granulated) sugar 5 ml (1 tsp.) vanilla essence 175g (6 oz) dark chocolate, melted 2 large egg yolks 300 ml (8 fluid ounces or one US cup) double cream 1 large egg white Method To make the base, crush the biscuit to crumbs in a blender or food processor, or in a polythene bag with a rolling pin. Mix together the biscuit crumbs and the cooled melted butter, and press round the base and sides of a 20-22.5cm (8-9inch) flan dish. Bake in the oven pre-heated to 180'c (350'f/gas mark 4) for 15 minutes. Remove and leave to cool. To make the filling, beat together the cream cheese and 100g (4 oz) of the caster sugar. Beat in the vanilla essence and the melted chocolate, and the egg yolk, one by one. Fold in the cream, whipped until it just holds its shape. Whisk the egg whites until they are stiff, then, still whisking, add the remaining caster sugar a spoonful at a time. Fold into the chocolate mixture. Pour the mixture in to the cooled baked pie crust. Chill in the fridge for several hours until set.

Caledonian Cream

Here is a refreshing dessert which uses marmalade, a popular ingredient in Scottish cooking since its invention in Dundee in 1797. Ingredients for the cream: 4oz cream cheese (about half a cup) 4 fluid ounces double cream (about half a cup) 1 tablespoon marmalade (thick, bitter marmalade is suggested but use what you have) 2 tablespoons brandy or rum 2 teaspoons lemon juice Sugar to taste Ingredients for base: 4 oranges, segmented and the pith removed

ECUADOR: Cuatro Leches Cupcakes

It's hard to improve on tres leches cake, but these cuatro leches cupcakes pull it off with their sweet caramel dulce de leche centers. I like to ice them with the traditional meringue topping, so that the dulce de leche center is a hidden surprise, but you can also ice them with more dulce de leche. These cupcakes can be a little messy - it helps to use the cupcake liners that have a paper liner inside of a foil one. Make these a day ahead of time so that they can chill overnight in the refrigerator. Ingredients:
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1 white cake mix 2 eggs 8 ounce container of sour cream 1/4 cup water 1/4 cup rum or pisco 1/3 cup vegetable oil 14 ounce can sweetened condensed milk 5 ounce can evaporated milk 1/2 cup heavy cream 1 teaspoon vanilla 1 1/2 cups dulce de leche (plus extra for icing cupcakes if desired) 3 egg whites 1 cup sugar 1/3 cup water 1 tablespoon corn syrup powdered cinnamon for sprinkling

Preparation: 1. Preheat oven to 375 degrees. 2. Place cake mix in bowl of standing mixer. Add eggs, sour cream, water, rum or pisco, and vegetable oil. 3. Mix on low speed for 1 minute. Increase speed to medium, and mix one minute more, until well blended. 4. Line cupcake pan with paper cupcake papers. (Save foil liners for later). There will be enough batter for 24 regular size cupcakes or 12 jumbo size. 5. Fill cupcake liners 3/4 full with batter. 6. Place cupcakes in oven and bake for 5 minutes, then lower temperature to 350 degrees. 7. Bake cupcakes for 10 minutes, then check them. When they are ready, the top of the cupcake should spring back slightly when you touch it. 8. When they are done, remove cupcakes from oven and let cool in the pan for 10 minutes. 9. Whisk together the condensed milk, evaporated milk, cream, and vanilla.

10. Slice a thin layer off the top of each cupcake, to make the cupcake more porous. Slowly drizzle a teaspoonful of the milk mixture over each cupcake, so that the milk soaks into the holes. A pastry brush works well for this. Continue to brush or spoon the milk mixture slowly over the cupcakes, allowing time for it to soak in. 11. Chill the cupcakes for an hour, still in the pan. 12. Fit a pastry bag with a wide round tip and fill bag with dulce de leche. Press the tip into the center of the cupcake and fill cupcake with about a tablespoon of dulce de leche (2 tablespoons for the jumbo cupcakes). Or if you don't have a pastry bag and tip, use the skewer to poke a larger hole in the center of the cupcake. Fill a ziplock bag with dulce de leche and seal it closed. Cut off one corner to make a small opening, and squeeze the dulce de leche out of the bag into the hole in the cupcake. 13. To make the meringue frosting, place egg whites in the (very clean) bowl of an electric mixer, and attach the wire whisk. 14. Place the sugar, 1/3 cup water, corn syrup, and pinch of salt in a small saucepan, and bring to a boil. 15. When the temperature of the sugar syrup reaches about 240 degrees Fahrenheit (115 degrees Celsius), or after about 3 minutes, turn on the mixer and start beating the egg whites. When the temperature reaches 248 degrees Fahrenheit (120 degrees Celsius), remove the syrup from the heat. The total cooking time is about 4 minutes, and the sugar syrup should make thin threads if you drizzle it off of a fork, and will have thickened. 16. The egg whites should be forming stiff peaks. Slowly and carefully pour the syrup down the side of the mixer bowl, into the beaten egg whites. Continue to beat the meringue until it cools, about 5 minutes. Fold in 1 teaspoon vanilla and 1 teaspoon rum if desired. 17. Remove cupcakes from pan and place each one inside of a foil cupcake liner. Ice each cupcake with some of the meringue (or with more dulce de leche), and sprinkle with cinnamon. 18. Chill cupcakes overnight.

Llapingachos - Potato Cakes Filled With Cheese

Llapingachos are potato patties filled with cheese, then sauteed to a golden brown for an appetizer or snack in Ecuador. If your not in a hurry they will fry better if the patties are chilled for about 45 mins before frying. When fried warm they will be ok but will sloppier and not hold together quite as well. Ingredients:

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4 1/2 lbs potatoes, 2 kilos de papas finely diced white onion, 1 cebolla blanca finamente picada 4 tablespoons oil, 4 cucharadas de aceite 1/2 cup grated cheese, 1/2 de queso rallado egg yolks, 2 yemas de huevo salt, sal al gusto

Directions: 1. 2. 3. 4. 5. 6. 7. Boil the potatoes and mash, or use leftover mashed potatoes. Saute the onion in oil until very soft, mix the cooked onions and the egg yolk in with potatoes, Shape the potato mixture into equal sized balls. Poke a hole in each ball and stuff with the cheese, then seal the hole. Flatten into patties. They work better when chilled before sauteing in oil until nicely browned. Note: The cheese may also be mixed in with the potato and onion mixture before the patties are made.

Dulce de Leche Pionono

A pionono is just like a jelly roll cake - it's a sponge cake that has been rolled up around a filling. Piononos can have sweet or savory fillings. This pionono is filled with dulce de leche that has been lightened with

whipped cream. All this cake really needs for adornment is a dusting of confectioners sugar, but it's delicious drizzled with a glaze of caramel icing. This type of cake is also known as brazo de reina in some Latin American countries. Ingredients:
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4 eggs, separated 3/4 cup sugar 1 teaspoon vanilla 1/2 teaspoon almond extract 1/2 cup flour 1/4 cup almond flour (optional) or 1/4 cup additional all purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 cup heavy whipping cream 2 tablespoons sugar 3/4 cup dulce de leche Confectioners sugar 1 recipe caramel frosting (optional)

Preparation: 1. Line a 11" x 17" jelly roll pan with wax paper. Preheat oven to 350 degrees. 2. Sift the flour with the salt, almond meal, and baking powder, and set aside. 3. Place the egg whites in a (very clean) bowl of a standing mixer and beat until soft peaks form. 4. Add 1/4 cup of the sugar and continue to beat until stiff peaks form. Transfer beaten egg whites to a clean bowl. 5. Add the egg yolks with the remaining 1/2 cup sugar to the mixing bowl, and beat until pale yellow and tripled in volume, about 5 minutes. Add the vanilla and mix well. 6. Fold the dry ingredients gently into the egg yolk mixture until just blended, then carefully fold in the egg whites. Spread batter evenly into the prepared jelly roll pan. 7. Bake cake until it is golden and just starts to spring back to your touch, about 8-10 minutes. Do not overbake, or it will be difficult to roll. 8. Loosen the edges of the cake by running a knife around them, then turn cake out onto a dish cloth that has been dusted with confectioners sugar. Peel off the wax paper, and dust top of the cake with more confectioners sugar. 9. Roll cake up carefully in the dish towel and let it cool in the rolled-up position.

10. Place cold whipping cream in a large bowl and beat until medium-firm peaks form. Whisk in 2 tablespoons sugar and a touch of vanilla if desired. Whisk 1/4 cup of the whipped cream into the dulce de leche to lighten it, then fold dulce de leche mixture back into the rest of the whipped cream. 11. Unroll cake and spread whipped cream/dulce de leche mixture over the cake. Reroll cake, wrap with the dish cloth or saran wrap, and chill for 1-2 hours or overnight. 12. Once the cake is thoroughly chilled, place it on a cutting board, unwrapped. Prepare caramel glaze according to the recipe, using only 3 cups confectioners sugar. While the icing is still warm, pour it over the cake, letting it run down the sides until covered. Remove excess icing from bottom of cake and let set. Slice off ends of cake to neaten the edges (extra treat for the chef!) 13. Chill cake until ready to serve.

Course Requirement in Creative Dessert

Submitted by: Anne Rachelle C. Fajardo HRM 3b

Submitted to: Ms. Anarina Amistoso