Sweet Corn Tomalito

Ingredients

• Servings: 8
• 5 tablespoons margarine, softened
• 1/4 cup masa harina
• 1/3 cup white sugar
• 1/2 cup water
• 2 cups frozen whole-kernel corn, thawed
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 teaspoons milk

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• in a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. in a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. stir into the masa mixture. mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. pour into a double boiler.
• place the tomalito over a large saucepan of simmering water, and cover tightly with aluminum foil. steam for 50 to 60 minutes, or until firm. check water occasionally, and refill if necessary. stir pudding before serving to give it a consistent texture. serve in small scoops.

Danish Oven Pancake (aeggekage)

Ingredients

• Servings: 1
• 8 eggs
• 2 cups milk
• 2 teaspoons white sugar
• 1 1/2 teaspoons salt
• 2 cups all-purpose flour
• 1/2 cup butter
• 2 cups fresh or frozen mixed berries
• 1 tablespoon fresh lemon juice
• confectioners' sugar for dusting
• whipped cream, for serving

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins


• whisk together eggs, milk, sugar, and salt until smooth. whisk in flour until incorporated, then set mixture aside and let stand for 30 minutes.
• preheat oven to 500 degrees f (260 degrees c).
• place butter into a 9x13 inch glass baking dish, and place into the preheated oven until it melts, then brush it all over the insides of the hot dish. pour batter into hot baking dish and bake in preheated oven for 15 minutes.
• sprinkle with lemon juice, top with berries, and dust with confectioner's sugar; serve immediately with whipped cream.

Maple Syrup Pudding

Ingredients

• Servings: 1
• 3 tablespoons sugar
• 2 tablespoons butter
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup maple syrup
• 2/3 cup milk

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). lightly grease an 8x8 inch baking pan.
• in a medium bowl, beat together sugar, butter, egg, and vanilla extract using an electric mixer until soft and creamy, at least 10 minutes.
• combine the flour, baking powder, and salt; stir into the butter mixture a little at a time, alternating with the maple syrup and milk. just mix enough to moisten. pour into the prepared pan.
• bake in a preheated oven for 45 minutes. the maple syrup will sink to the bottom, and the top should be lightly browned. serve warm.

Raspberry Iced Tea Cupcakes

Ingredients

• Servings: 3
• 3 cups all-purpose flour
• 4 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 cup unsalted butter, softened
• 2 cups white sugar
• 1 (3.4 ounce) package instant lemon pudding mix
• 4 eggs
• 1 cup milk
• 1/2 teaspoon vanilla extract
• 1 lemon, juiced and zested
• 2 egg whites
• 2/3 cup white sugar
• 1 cup unsalted butter at room temperature
• 8 drops oil-based creme de menthe candy flavoring
• 8 ounces cream cheese, softened
• 1/2 cup frozen unsweetened raspberries, thawed
• 1/4 cup unsweetened instant tea powder
• 4 teaspoons unsweetened instant tea powder
• 1 teaspoon vanilla extract
• 1/2 cup white sugar
• 2 cups heavy cream

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). line 36 cupcake cups with paper liners.
• in a bowl, sift together the flour, baking powder, and salt until thoroughly combined and sifted. in a large mixing bowl, beat 1 cup of unsalted butter until fluffy with an electric mixer set on medium speed. mix in 2 cups of sugar and the lemon pudding mix, and beat on high speed until very fluffy and well combined, about 8 minutes. beat in eggs, one at a time. with the electric mixer running, beat in milk in 1/3 cup increments, alternating with the flour mixture; beat in vanilla extract, lemon juice, and lemon zest just until mixed. fill the prepared cupcake cups about 2/3 full with the batter.
• bake in the preheated oven until the cupcakes are lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes. allow the cupcakes to cool.
• when cupcakes are cool, make filling; pour about 2 inches of water into the bottom of a double boiler, place over medium heat, and bring the water to a boil. reduce heat to a simmer, and place the egg whites and 2/3 cup of sugar into the top of the double boiler. do not allow the water to touch the upper part of the double boiler. stir until the sugar has dissolved, and mix with electric mixer set on high speed until the meringue holds soft peaks, 5 to 10 minutes. reduce mixer speed to medium, and beat in the butter, 2 or 3 tablespoons at a time. when butter is smoothly beaten in, beat the creme de menthe candy flavoring oil in until the flavoring is fully incorporated and the filling is fluffy, 1 to 2 more minutes. remove filling from heat and set aside. when cooled, load the filling into a piping bag with a medium-sized round tip.
• to make the frosting, place cream cheese, raspberries, both amounts of tea powder, 1 teaspoon of vanilla extract, and 1/2 cup of sugar in a bowl, and beat until smooth with an electric mixer set on high speed. while mixer is running, slowly pour the cream into the bowl, and beat until the frosting forms stiff peaks, about 3 minutes. scrape down the bowl often.
• insert the piping tip into the top of each cupcake, and squeeze about half a tablespoon of filling into each cupcake. top each cupcake with a generous dollop of frosting to serve.

Semolina Pudding

Ingredients

• Servings: 6
• 1 cup water
• 1 1/2 cups milk
• 1 1/2 cups white sugar
• 1 cinnamon stick
• 1/2 cup butter
• 1 cup semolina flour

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• in a medium saucepan over medium heat, combine water, milk, sugar and cinnamon. bring to a boil and remove from heat. remove cinnamon stick.
• in another saucepan, melt butter over medium heat. allow it to bubble, but not to brown. reduce the heat to low and stir in the semolina, a little at a time, until mixture is thick and smooth. allow it to brown slightly, then stir in the milk mixture, a little at a time. continue to stir until mixture has progressed from creamy to thick.
• place halva in a gelatin mold or glass dish. serve warm or cold.

easy rhubarb pudding cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) box yellow cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 5 cups chopped rhubarb
• 1 cup white sugar
• 1 teaspoon cinnamon
• 1 cup hot water

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch baking pan.
• stir cake mix, 1 cup water, vegetable oil, and eggs in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. pour batter into prepared cake pan. top the batter with rhubarb and sprinkle with sugar and cinnamon; pour 1 cup hot water evenly over the cake.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, 50 minutes to 1 hour.

Strawberry Marble Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package marble cake mix
• 1 (3 ounce) package strawberry flavored jell-o®
• 1 cup boiling water
• 1 (1.3 ounce) envelope whipped topping mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 2 cups milk
• 1 teaspoon vanilla extract

Recipe

• prepare and bake marble cake as directed on the box.
• poke holes in the cooled cake with a fork. dissolve the strawberry gelatin in 1 cup boiling water. pour the gelatin over the cake, and refrigerate for 2 1/2 hours.
• combine whipped topping, vanilla pudding, milk, and vanilla in a mixing bowl. mix with an electric mixer on high speed for 3 to 5 minutes, until frosting is thick enough for spreading. frost the cake, and serve. store any leftovers in the refrigerator.