2 quart milk
3 cup sugar
1/4 teaspoon soda
1 small piece stick cinnamon
Combine 1 quart of the milk in a saucepan with the sugar, and cook over a
low heat, stirring from time to time, until the mixture turns golden.
Meanwhile, stir the soda into the remaining quart of milk in a saucepan.
Add the cinnamon stick, and bring to a boil. Discard the cinnamon. Add the
hot milk to the caramel mixture very gradually, stirring constantly. When
all the milk in incorporated, place over a low heat, and cook very slowly
until the mixture is thick. Cool slightly; then pour into a glass serving
bowl, and chill.
Variations: Cajeta Envinada (Milk candy with wine): Follow the directions
for Cajeta de Leche, omitting the cinnamon. When it is just about cooked,
stir in 1 cup of sweet sherry, Madeira, or muscatel, and continue cooking
until the wine has been absorbed.
Cajeta de Almendra Envinada (Milk Candy with Wine and Almonds). Pulverize
1/4 cup whole, blanched almonds in an electric blender. Combine with the
milk and soda, omit the cinnamon, and bring to a boil. Then add to the
caramel mixture as directed in the recipe for Cajeta de Leche. When almost
cooked, stir in 1 cup of sweet sherry, Madeira, or muscatel, and continue
cooking until the wine has been absorbed.
Hot Fudge Sauce
3 squares bitter chocolate
1 tablespoon butter
1 1/2 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla
1/2 cup boiling water
Melt chocolate in top of a double boiler, add butter, sugar, salt and
boiling water. Mix well, let mixture boil up for 3-4 minutes. Add
vanilla, serve at once.
Kataifi Me Krema (Shredded Pastry With Custard)
4 cup milk
3/4 cup cornflour
4 eggs; beaten
1 pinch salt
1/2 cup sugar
1 teaspoon vanilla essence
2 cup sugar
1 1/2 cup water
1 thin strip lemon rind
1 piece of cinnamon bark
3 teaspoon lemon juice
Oven temperature: 190 C (375 F) Cooking time: 1 hour
Combine milk and cornflour in a heavy pan. Blend in beaten eggs and add
salt and sugar. Place over medium heat and stir constantly until thickened
and bubbling. Remove from heat, stir in vanilla essence and cover top of
custard with buttered paper to prevent a skin forming.
Place kataifi in a large bowl and gently separate strands with fingers.
Grease a 20 x 28 cm (8 x 11 inch) oven dish with some of the butter. Put
half the kataifi in the base, pressing it down to make it compact. Drizzle
1/4 cup butterr evenly over it. Pour custard filling over kataifi,
spreading it evenly. Top with remaining kataifi. Spread evenly and pat
down gently. Pour remaining melted butter evenly over top. Bake in a
moderately hot oven for 45 minutes until golden brown. Remove from oven
and leave until cool.
Dissolve sugar in water over medium heat, add lemon rind and cinnamon bark
and bring to the boil. Add lemon juice and boil over medium heat for 15
minutes, skimming when necessary. Do not stir once syrup is boiling.
Strain hot syrup over cooled pastry. Leave until cold and cut into diamond
shapes to serve.
Note: The previous recipe is the traditional way in which this dessert is
made. As the custard and syrup soften the kataifi, many good cooks use the
following method for a crisp finish:
Prepare the syrup as directed above and leave until cool. Place the
kataifi in a bowl and loosen stands. Pour on 1/2 cup melted, unsalted
butter and mix with fingers to coat strands. Spread kataifi in two
buttered 20 x 28 cm (8 x 11 inch) straight-sided oven dishes and press down
to make it compact. Bake in a moderately hot oven for 20-25 minutes until
golden - take care that it does not become too brown. Remove from the oven
and pour cooled syrup evenly over hot kataifi in each dish. Cover each dish
with a tea towel so that kataifi softens slightly, otherwise it will be
difficult to cut. Make custard as directed in previous recipe and pour
while hot onto kataifi in one dish. Invert other dish of kataifi on top of
the custard. Leave uncovered until cool, then cut into diamond shapes to
From: "The Complete Middle East Cookbook" by Tess Mallos
Quebec Apple Dumplings
1 pie dough (double batch)
1/4 cup cheddar cheese-grated
12 apples; medium- peeled & cored
1/2 cup mincemeat
1/4 cup rum
3/4 cup sugar
1/4 cup sugar; brown
1/4 cup cream
1 lemon rind; 1/2 lemon
Preheat oven to 400F. Make enough pie enough to roll into 12 6"x6" squares
(about a double batch.) Sprinkle each square with 1 tsp grated cheddar.
Peel and core apples and place one on each square. Fill the centre of each
apple with 2 tsp (or 1 heaping tsp) of mincemeat, 1 tsp of rum, a dot of
butter and 1 Tablespoon sugar. Bring diagonally opposite corners of dough
over the apple to form ears at the top. Cover the 'ears' with aluminium
foil. Mix the brown sugar, cream and grated lemon rind. Brush the dumplings
with this mixture and bake 35 to 45 minutes in 400F oven.Remove foil, brush
ears with cream mixture and return to oven till 'ears' are brown. Serve
warm to plain cream or sweetened cream, flavoured with rum.
Quick Amaretto Mousse
1 pkg instant chocolate pudding mix; (4-serving-size)
2 cup evaporated skim milk
1 tablespoon amaretto liqueur
1/2 cup low-calorie whipped topping
1 cup fresh raspberries
Serving size: 1/2 cup
Use artificially sweetened, nonfat, instant chocolate pudding mix.
Prepare the pudding according to package directions using the evaporated
skim milk. Add the Amaretto. Let the pudding set for 10 minutes. Fold in
the whipped topping. Alternate layers of raspberries and mousse in parfait
glasses, ending with raspberries, and serve.
Pacific Lime Mold
1 small lemon jello
1 small lime jello
1 small can crushed pineapple
1 cup cottage cheese
2 cup cool whip lite
Dissolve jello is 1 3/4 cups hot water. Add pineapple, 10-12 ice cubes and
stir until it begins to thicken. Add cottage cheese and Cool Whip. Chill.
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