Dawn’s Recipes

芒果布丁 (Mango Pudding)

We celebrated Children’s Day here on October 12. We decided to do an International day with some foods from other countries. This was the dessert for the day. I think that the kids loved it because there was hardly any left after the initial swarm! My potatoes on the other hand didn’t go over so well. Here is the Recipe that I found here.

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours, 15 minutes

Ingredients:

• 2 envelopes (2 tablespoons total) unflavored gelatin
• 3/4 cup (175 mL) sugar
• 1 cup (250 mL) hot water
• 3 cups (750 mL) pureed fresh mangoes
• 1 cup (250 mL) 2 percent evaporated milk
• 8 ice cubes
• lime wedges, optional
• fresh mango slices for garnish, optional

Preparation:

Add gelatin and sugar to hot water and mix until dissolved and smooth.
In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted.
Pour mixture into jelly mould and chill until set, at least 3 hours. To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired and serve. (Best eaten within a day). Serves 8.

Muesli

This has a funny name but it is really yummy and economical. I always used honey in my granola recipes until I watched one of Bill Granger’s programs the other day. I made this for Mike and I and wow was it good. Try it, you’ll like it too!

1.5 cups rolled oats
1/2 cup apple juice
2 Tps vegetable oil
1/2 cup raw almonds
1/2 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup Sesame seeds
1/8 cup shredded coconut
1/2 cup blueberries (dried)
1/2 cup raspberries
1 cup yogurt

Mix together dry ingredients and apple juice and bake on a cookie sheet for 30 minutes. Serve with fresh berries and yogurt.

Cornmeal Orange Cake

This little jewel was a hit at supper tonight. It is real moist, simple to make and tastes SO good! Try it on your family. I got the recipe from the Pan American Christian Academy Cookbook II 2004 edition page 222. It was submited by Celma Miyasaka

• 1 c. orange juice
• 1 c. margarine
• 4 eggs, separated
• 2 c. sugar
• 1 c. flour
• 1 c. cornmeal
• 1 Tbsp. baking powder
• 1 Tbsp. cinnamon
• 2 Tbsp. powder sugar

Pre-heat oven to 350. Grease and flour pan.

In blender beat orange juice, margarine and egg yokes. Gradually add sugar. Whip egg whites.

In a separate bowl mix flour, corn meal and baking powder.

Add liquid ingredients to the dry, and fold in egg whites. Gently pour into pan and bake. After baking for 30 minutes sprinkle regular sugar mixed with cinnamon on top.

Belgian Waffles

If you like Belgian Waffles, and to me just the sound of the name makes my mouth water, then click here for a Waffle Blog that I discovered just this morning. Waffle Blog sounds funny but really its yummy!

Pumpkin Squares Dessert

Crust
1 yellow cake mix
1/2 c butter melted
1 egg
Mix above and reserve 1 cup for topping.
put the rest in a 9×13 greased and press firmly
Squares
2 eggs
2/3 evapourated milk
1 lb pumpkin cooked
3/4 c sugar
1/2 t vanilla
1/2 t salt
1 t cinnamon
1/2 t ginger
1/8 t cloves
Beat eggs slightly add milk and the rest of ingredients. When smooth pour over crust.
For topping take the 1 cup of reserved cake mix, 1/4 cup sugar, 1 t cinnamon and 1/4 c butter. Sprinkle over filling. Bake at 325 glass pan (for a metal pan 350) for 45 min. Until the knife comes out clean. Serve with whipping cream. Enjoy!

Salad Dressing

One thing most Americans take for granted is salad dressing. Here in Brazil it is not the norm. If it is available it is very expensive. I found this recipe by Barbara Gingerich years ago in a cook book called Home Cooking by the Oscoda County Amish Community in Michigan.

French

1/3 c. ketchup

1 T. onion salt

1/4 c. vinegar

1/2 c. oil

1/2 tsp. salt

1/2 c. white sugar

1/2 tsp. paprika

1 T. lime juice

I put all ingredients in the blender and mix it up.

Italian

1/2 cup vinegar

1/2 cup oil

1 T. fresh or dried oregano

This one can be shaken to mix

Farofa

Here is a really different dish that is served with beans and rice or fejoada. I’ll explain fejoada in another update. Mike used to say that Farofa was like salty saw-dust. However, recently during a missions trip we were given a recipe of some pretty delightful farofa. Give it a try the next time you make beans and rice!

1/2 lb bacon

1 T. butter

1/2 carrot shredded

4 T. parsley fresh

3 green onions

5 olives diced

t. sodium glutamate

16 oz. package of cornmeal.

Fry bacon in butter and do not drain. Mix all other ingredients into bacon butter mix and enjoy!

Brazilian Beans

Of course living in Brazil for over fourteen years we’ve eaten a lot of beans and rice. It is a staple and usually eaten every day. At least by the Brazilians. So, here goes.

1 lb cranberry beans

2 carrots, diced

2 bay leaves

2 stalks of celery

1 (16-oz.) can tomatoes

3 T. parsley

1 t. garlic

Cook beans and bay leaves in pressure cooker with the pan half full of water for 40 minutes. Fry the pork, onion, carrots and celery together. Add the tomatoes and the meat mixture to the beans (leave the juice in the beans).  Add parsley. Cook a little until thick. Serve over rice.

Dawn says, “I got this recipe from a Brazilian friend recently. I call it,

Kind-of-like-a-latte (but cheap!)”

Half cup of instant coffee
One cup of sugar
One cup of cold water

Put all in a blender and mix for 15 minutes.
Place in a plastic container and freeze.

When frozen, place one spoon of the mixture in a good hot cup of Brazilian (or your choice) coffee and enjoy!