Desserts And Good Food

      Here is another pastry recipe from my childhood "cheese turnovers" are one of my family's favorite. The original ones were with cream cheese only. Here I give you the original and another version with guava paste. Ingredients: 1 box puff pastry 8 ounces cream cheese 1 tablespoon granulated sugar  1 teaspoon vanilla extract       1/2 cup  simple syrup 1/4 cup granulated sugar 1 egg white ( mixed with 1  tablespoon of water) Defrost the puff pastry 20 minutes on the counter.  Meanwhile in a small bowl mix the cream cheese  with the sugar and vanilla.   Set aside. Lightly sprinkle the work surface with flour and  unfold the puff pastry. Lightly dust the rolling pin and roll over the dough a couple times  to  smooth out the surface. Cut the dough in 3 x 4 inch rectangle and put 1 teaspoon of the filling in the center. For the guava version  put a inch piece of guava paste on top of  the cheese. With the pastry brush lightly apply the  egg wash

     Try this Gluten Free alternative on your Thanksgiving Day celebration. Pumpkin cheese flan is a delicious dessert bursting with fall flavors.                         dessertsandgoodfood.blogspot.com Ingredients: 1 can evaporated milk 1 can condensed milk 1 cup mashed calabaza mixed with 1/2 teaspoon of cinnamon and a pinch of nutmeg 1 - 8 oz. cream cheese, dice 1 teaspoon vanilla extract 1 cup heavy cream 6 eggs(lightly beaten) 1 cake pan 8 x 8 x 2 1 roasting pan for Bain Marie 1 caramel Recipe (refer to the post of  Caramel for flan or bread pudding) Carefully pour the caramel into the cake pan and coat the sides and the bottom with the caramel. Set aside to cool. Combine the condensed milk, evaporated milk and calabaza into the blender and mix for 1 minute. Scrape down the sides of the blender and mix for 30 seconds. Add the cream cheese and mix for 1 minute. Scrape down the sides of the blender and mix for 30 seconds. Add the heavy cream, vanilla and

      I used to make caramel with water. Through the years as I learned more about the science of cooking I learned that adding white vinegar to the sugar helps to avoid crystallization of the sugar. Ingredients: 1 cup granulated sugar 2 tablespoon white vinegar              In a stainless steel saucepan over  medium heat  combine the sugar and vinegar.  Mix until the sugar dissolves completely.  Continue to cook until sugar turns a light golden color. Remove the pan from the heat and carefully pour the caramel into the cake pan. Coat the sides and the bottom  of the pan with the caramel. Set aside to cool. Note:                                                     Be extremely careful when working with caramel. Caramel can cause severe burns. Do not touch the caramelized sugar until the sugar has cooled completely.

     Plantain spiders are crispy and delicious one of the favorites appetizers on Puertorican table. There is nothing better than a  bowl of hot soup and the contrasting texture and flavor of the plantain spider. Top then with some gazpacho salad or your favorite salsa for your next party, they going to be gone before you know it.                                               dessertsandgoodfood.blogspot.com Ingredients: 1 green Plantain 1 teaspoon adobo or salt, see note below 1 cup of water Oil for frying  Grate the plantains using one of the largest settings in your grater. Place in water with 1 tablespoon of adobo or salt, see note Pour about 2 inches of oil into the fry pan and turn the heat to medium high. Drop a little of the plantain mixture into the oil and when the mixture starts to sizzle the oil is ready. Put one tablespoon of the mixture onto your hand and squeeze out all the water. Carefully place onto the fry pan and fry for about a m

      This is a very simple and delicious sauce I make to serve with  fried plantains, arañitas or with my steak  sandwich.      #dessertsandgoodfood.blogspot.com Ingredients: 1 cup mayonnaise 1 tablespoon Tomato Ketchup (or to taste)  1 garlic clove (grind with a  pinch of kosher salt) fresh ground pepper to taste 1 teaspoon hot sauce( optional) In a small  bowl add the ingredients and mix well. Cover and place in the refrigerator until needed.

          Plantains are from the banana family. They are larger than regular bananas and their skin is thick. They came to Puerto Rico when the Spaniards discovered America.      You find plantains through the Caribbean, Mexico, Central and South America, Africa and in other places with tropical climates.       From green plantains you can make appetizers like tostones (fried plantains) arañitas (little spiders) and soups (like mofongo con caldo) . Even a sandwich called the jibarito (sandwich made with flattened green plantains) is made with plantains as the "bread". When plantains are ripe you can still use them to make entrees or desserts.                             dessertsandgoodfood.blogspot.com Ingredients: 2 green plantains  1 cup of water mixed with  1 teaspoon of adobo or salt (see note below) Oil for frying (Avocado Oil)   Cut the ends of the plantains and make 3 cuts lengthwise  along the plantain skin. With a dull knife push the skin awa