Desserts And Good Food

              These are my grandson's favorite cookies. When I bake them the smell of cinnamon fills the air and he runs into the kitchen looking for them. The combination of cinnamon, vanilla and chocolate make these cookies my favorite.                              dessertsandgoodfood.blogspot.com Ingredients: 2 cups of self rising flour 2 teaspoon ground cinnamon 2 teaspoon cornstarch 1 1/4 dark brown sugar 1/4 granulated sugar 1 egg, lightly beaten 1 1/2 stick of unsalted butter at room temperature 1 teaspoon vanilla extract 1 teaspoon vanilla paste 3/4 cup semisweet chocolate chips Mix the first 3 ingredients and set aside. In the bowl of stand mixer with a paddle attachment cream the butter and sugars until light and fluffy. Turn the speed to low and add in the vanilla and egg until incorporated. Remove the bowl from the mixer and fold in th...

        At the end of the second war in Puerto Rico rice was the food to fill your tummy.  During that time all the resources went to the soldiers who were fighting for our country  so food was very limited. If you were lucky white rice with stewed beans would be at your dinner table every night.      Throughout the years we developed many rice recipes.  No longer do we just eat white rice and stewed beans.   The recipe that I want to share with you today is one of the first ones my mother developed in her kitchen.  dessertsandgoodfood.blogspot.com Ingredients: 1 tablespoon olive oil oil 1/2 cup ham steak, small dice 1/3 cup yellow onion, small dice 1/4 cup carrot, about 1 small, dice 1/4 cup celery, small dice 1 tablespoon achiote oil 1/4 cup red bell pepper, dice 1/4 cup green bell pepper, dice 1 large clove of garlic, peeled and minced 1 tablespoon of fresh cilantro, minced  1/3 cup of green olive...

      Stewed beans is on the Puerto Rican table everyday.  We eat them with many rice recipes or with Domplines (Puerto Rican fry bread).                        dessertsandgoodfood.blogspot.com                     Ingredients: 2 cups dry pink beans water to soak the beans 1/2 cup of calabaza or 1 medium potato small dice                    2 oz. cooking ham steak, small dice 1 tablespoon of extra virgin olive oil 1 small onion, small dice 1/2 cup carrot, small dice 1/2 cup celery,small dice 1 teaspoon of annatto oil 1/4 cup red bell pepper, small dice 1/4 cup green bell pepper, small dice                  1 tablespoon cilantro, minced 1 clove of garlic, minced 1/4 teaspoon black pepper  1 chicken bouillon  1 can tomato sauce ...

      In Puerto Rico we call  the seeds of the Annatto plant  achiote . With these seeds we make achiote oil to add color and  flavor  to  sofrito, stews, sauces and many other recipes.                                                                                                                     dessertsandgoodfood.blogspot.com Ingredients: 2 tablespoon of achiote  3/4 cup of olive oil or vegetable oil In small saucepan over medium heat combine oil and annatto seeds and cook the mixture until the oil turns deep orange color. When the seeds begin to sizzle remove the pan from the heat. Let cool to room temperature. Using a sieve...

      I never have been a fan of bottled juice because of all the sugar and preservatives. I was lucky to grow up in the Caribbean where there was plenty of fresh fruits and vegetables all year round. In those times there was no bottled juice, instead we made it with whichever fruits were in season.            As for vegetables we didn't really eat many.  My oldest daughter introduced me to a variety of vegetables that I never knew existed.  Over the years I have learned to enjoy the flavors as well as their nutritional benefits.         Many years ago one of my friend introduced me to this healthy as well as delicious juice that I'm sharing with you today. Your body  is going to appreciate all the health benefits the wonderful veggies and fruits have to offer. I hope you enjoy this as much as I do.                             ...

      Mango is one of the fruits I grew up with. My favorite type was a mango we called mango largo "long mango." It is tangy and sweet and I liked it so much that I would eat a few at a time.       Between July and August you see mangoes everywhere in Puerto Rico especially in the town of Mayaguez that has also been called "The city of mango."  There are mangoes trees everywhere and in many places you can pick up the mangoes near the road and it doesn't cost you a cent.      Here in Florida you find mangoes all year round but in summer time is when they are in season. Mangoes that are less fibrous are best to make this delicious and refreshing sherbet. Ingredients : 3 ripe mangoes,peeled and dice 3/4 cup granulated sugar 1/4 cup water pinch of salt 1 cup heavy cream In a small sauce pan at medium high heat add the water and sugar. Cook the mixture for about 2 minutes to make a simple syrup, remove from the heat and...