1 gema

1 colher (sopa) de fermento

1 colher (sopa) de açúcar
2 colheres (sopa) de leite
1 lata de leite condensado
1 e 1/2 copo de leite
1 lata de creme de leite
3 gemas
2 colheres (sopa) de maisena
1/2 colher (café) de essência de baunilha

Ingredientes:
• 790g de leite condensado
• 450ml de Leite integral • 10 gemas
• 2 Ovos inteiros
• 200g de Açúcar (para a calda)
Modo de Preparo:
Adicione o leite, leite condensado e peneire as
gemas e ovos. Mexa tudo até obter uma mistura
homogênea. Faça caramelo com açúcar e unte a
forma.  Mingau de sorvete de rubi
Agora é só colocar a mistura na forma untada e
assar em banho maria por 180ºC por 1h30. 
Modo de preparo:
Para a massa, misture o trigo, o fermento e o
açúcar.
Abra um buraco no meio e acrescente a margarina,
1 gema e as 2 colheres de leite.
Misture bem com as mãos até dar o ponto.
Coloque em forminhas de empada e leve ao forno
por 15 minutos, a 205 °C.
Para o creme, em uma panela, coloque o leite
condensado, o leite, as 3 gemas, maisena e
baunilha.
Leve ao fogo, mexendo sempre até formar um
creme.
Depois que o creme esfriar, acrescente o creme de
leite.
Retire as tortinhas da forma, coloque o creme e
uma fruta (morango, uva, ameixa) por cima.
Leve à geladeira.

MOUSSE DE LIMÃO
1 lata de leite condensado fake
1 lata de creme de leite⠀
1/2 copo (americano) de suco puro de limão
.
Modo de preparo 🍴⠀
No liquidificador, bata o leite condensado e o creme
de leite por 3 minutos.⠀
Acrescente aos poucos o suco de limão e continue
batendo.⠀
Despeje o mousse em um refratário e leve à
geladeira.

TORTINHAS

Ingredientes:
2 xícaras de trigo sem fermento
100 g de margarina com sal
Ingredientes:
1 xícara de sorvete de baunilha
(aproximadamente do tamanho de um copo)
3 copos de leite
Uma medida de açúcar
O amido preenche 6 colheres de sopa
Baunilha meia colher de chá
Rose 2 colheres de sopa
Creme de café da manhã 4 colheres de sopa
3 colheres de sopa de gelatina em pó
Gelatina vermelha um pacote
Geléia de aloe vera um pacote
Sementes de romã e fatias de pistache na
quantidade necessária
Como preparar:
Primeiro, dissolvemos um pacote de geléia de
romã em um copo e meio de água fervente e,
após a dissolução das partículas, despejamos um
pouco de gelatina vermelha em um recipiente
descartável que foi untado (para a romã na
sobremesa) e deixamos na geladeira.
Então eu fiz mingau de sorvete.
Para o mingau de sorvete, misture o leite, o
açúcar e o amido para dissolver o amido no leite
e coloque-o em fogo suave e mexa
constantemente até engrossar como um
mingau.Depois do fogo, retire-o e deixe esfriar
um pouco. Despeje um copo de água fria na
esponja e coloque em fogo indireto para dissolver
completamente.Após a mistura de leite, açúcar e
amido esfriar um pouco, adicione sorvete
derretido e creme de café da manhã, rosa,
baunilha e misture bem, depois gelatina em pó.
Adicione um pouco da temperatura à nossa
mistura, misture todos os ingredientes e passe
por uma peneira. Despeje metade dele no molde
e deixe-o fechar quase; em seguida, despeje o
restante da gelatina vermelha que foi resfriada na
primeira camada de sorvete e deixe-a fechar
quase. Em seguida, despeje o restante da mingau
de sorvete e coloque o molde na geladeira por
duas horas até que esteja completamente
fechado. Dissolva um pacote de aloe vera em um
copo e meio de água fervente, limpe-o no
samovar fervente e deixe esfriar. Moldamos com
cortador de romã e colocamos em aloe vera e
colocamos algumas sementes de romã e fatias de
pistache ao redor.

SANGRIA DE NATAL
2 xícaras de chá de hibisco pronto
1 laranja fatiada (cortar na hora)
1 maçã grande, cortada em cubinhos (cortar na
hora)
1 limão fatiado (cortar na hora)
500ml de suco de uva integral
500ml de suco de laranja natural
2 paus de canela
8 cravos
3 xícaras água gaseificada gelada
Em uma jarra grande misture todos os ingredientes
menos a água gaseificada. Leve à geladeira por
pelo menos 2 horas. Antes de servir, misture água
gaseificada. Sirva em copos com gelo.
. 3) Feche e modele formando uma bolinha. Faça o
GELADINHO GOURMET DE
MARACUJÁ
1 e 1/2 lata de leite condensado
1 lata de creme de leite
3 maracujás grandes
1/2 litro de leite
Sementes de maracujá para decorar
⠀
INGREDIENTES: 2 ovos inteiros, 3 colheres de
sopa de açúcar, 1 xícara de chá de farinha de trigo,
½ colher de sopa de fermento em pó, 1 colher de
chá de óleo (para untar as mãos), 100g de
goiabada cortada em cubos pequenos, 150g de
queijo minas frescal em cubinhos, 3 xícaras de chá
de óleo (para fritar os bolinhos), açúcar e canela
em pó a gosto.
1) Em uma tigela misture os ovos, farinha, açúcar
e o fermento em pó. Misture até formar uma
massa homogênea.
2) Com as mãos untadas com óleo, recheie cada
porção de massa com um cubinho de goiabada
queijo.
mesmo com o restante da massa e o recheio.
4) Em uma panela, aqueça o óleo e frite
rapidamente os bolinhos (4 por vez) até que
dourem de todos os lados.
5) Escorra em papel absorvente e passe no açúcar
com canela.
6) Sirva quente ou morno.

Retire a polpa dos maracujás e passe em uma

peneira para retirar as sementes. Guarde algumas
sementes para decorar seus sacolés.
Coloque todos os ingredientes no liquidificador e
bata por 5 minutos, quanto mais bate mais cremoso
fica
Despeje em saquinhos próprios para sacolé.
Coloque algumas sementes de maracujá para
decorar.
Leve ao freezer ou congelador por 6 horas.

BOLINHO DE CHUVA
RECHEADO
 Amasse as alcaparras, o alho e o aliche até fazer
uma pasta.

 2 COLHERES DE CAFÉ DE ALCAPARRAS

 1 CABEÇA DE ALHO PICADO 
 6 UNIDADES DE ALICHES PICADOS
 160 G DE AZEITONAS PRETAS 
 2 COLHERES DE SOPA DE AZEITE DE OLIVA

Passion Fruit Lemonade

.
2 colheres cebola picada
* 1 colher alho amassado
* 1 xícara chuchu picado
* 1 xícara cenoura picada
* 1 xícara inhame picado
* Água para cozimento
* Sal a gosto
* Cheiro verde * Azeite
Pique todos os ingredientes. Coloque em uma
panela a cebola e o alho, adicione os legumes e o
sal. Adicione a água e deixe os legumes cozinhar.
Quando estiver cozido, bata no liquidificador até
ficar cremosa. Volte para a panela, coloque o cheiro
verde e volte ao fogo. Coloque um fio de azeite e
sirva.

TAPENADE DE AZEITONAS PRETAS

Passion Fruit Lemonade Recipe - an easy and

delicious recipe that's perfect for serving on a hot
summer's day!
This recipe is a new take on my Brazilian limeade that
I shared here on the blog a while back. But this
lemonade is made with lemons (not limes) and tangy,
sweet passion fruit for an exotic vibe!

INGREDIENTS:
MODO DE PREPARO
 3 lemons
 3 passion fruits
PREPARO  1 cup sugar (add more sugar for a sweeter
taste)
Transfira para o liquidificador, acrescente as  Optional garnishes: ice, passion fruit seeds,
azeitonas e o azeite de oliva e bata. Reserve na mint leaves
geladeira até a hora de servir.
INSTRUCTIONS:
1. Peel lemons and cut into chunks.
TAPENADE
 2. Add lemon peels to a saucepan with sugar + Brazilian Coconut Beijinho Truffle Recipe
1 cup of water. Bring to a medium heat until
the sugar has dissolved. Let it cool down
completely.
3. Add the lemons and passion fruit seeds into
a blender. 
4. Add the sieved cold sugar syrup.
5. Blend until smooth.
6. Pass the mixture through a fine sieve.
7. Top with cold water to obtain 1 litre of
lemonade.
8. Serve over ice and add garnishes to taste.

Brazilian Lemonade Limeade Recipe

Ingredients:

* 1 can of 396 g of condensed milk

* desiccated coconut
* butter or margarine
* cloves for decoration (optional)

Brazilian Kibbe Croquettes Appetizer Recipe

Ingredients: For 4 people

* 3 limes, watched and with skins on

* 1x 396 g (14 oz) can of sweet condensed milk or
sweetener to taste
* cold water to make up 1 litre
* crushed ice to taste

Ingredients: Makes 15-18 Kibbe croquettes

 * 500 g (1 lb) of lean minced beef (20% fat)
* 250g (1/2 lb) bulgur wheat (in most health food
stores)
* 1 large onion
* 1/2 cup of mint leaves
* 1/2 cup parsley
* 1/4 teaspoon ground cumin
* 1/4 teaspoon cinnamon
* 1/4 teaspoon ground nutmeg
* 1/2 teaspoon ground black pepper
* coarse seas salt and mint leaves for garnish
Blueberry Lemon Pound Cake
5 from 8 votes
20 minutes
PREP TIME
COOK TIME50 minutes
Blueberry Lemon Pound Cake! This pound cake is
made lighter by using greek yogurt, and is loaded
up with lemon flavor thanks to zest and fresh
lemon juice! Juicy blueberries are baked right in.
All drizzled with a luscious lemon glaze.
Ingredients
 1 cup white granulated sugar
 1 tablespoon lemon zest 1 medium size lemon
 1 and 1/2 cup all purpose flour
 1/4 teaspoon salt
 2 teaspoons baking powder
 1 cup vanilla greek yogurt
 1/2 teaspoon vanilla extract
 3 large eggs
 1 tablespoon lemon juice
 1/2 cup vegetable oil
 1 cup blueberries cleaned and dried
 1/4 teaspoon all purpose flour
Glaze
 zest of 1 lemon
 1 cup powdered sugar
 1 and 1/2 tablespoons lemon juice can sub with
some half and half or heavy cream
Instructions
1. Preheat oven to 350 degrees Spray loaf pan (mine
is 9x5) with baking spray and set aside.
2. In small bowl combine the lemon zest and sugar.
Mix together with your fingers until zest is coated
with sugar and mixture is fragrant (will smell like
lemon!)
3. In large bowl mix together the flour, salt, baking
powder, and sugar zest mixture. Whisk together to
combine.
4. In another medium bowl beat the eggs, add in the
greek yogurt, vanilla extract, lemon juice,
vegetable oil, stir until combined.
5. Pour the wet ingredients into the dry and stir
gently to mix.
6. Toss the blueberries with the 1/2 tablespoon of
flour. Once batter is mostly mixed, gently fold in
the blueberries.
7. Pour the batter into the loaf pan. Using the back of
the spoon evenly spread the batter.
8. Bake for approximately 50 minutes. Top will be
browned and a toothpick inserted into the middle
will come out clean once done. Allow to cool in
pan for about 10 minutes then turn the pan upside
down to remove the bread from the pan. Move
loaf to wire rack to continue cooling.
9. While bread is cooling you can prepare the glaze.
In small bowl add the powdered sugar, then the
lemon zest. Pour in the lemon juice and stir. Start
with 1 tablespoon and if the glaze is tasting tart
enough (depends on the lemon used!) then use
half and half or heavy cream to get the correct
consistency. The glaze will be smooth. Stir until
there are no clumps of sugar remaining. Add more
sugar or more juice to obtain desired consistency.
10. Pour the glaze over the cooled bread.
11. Serve immediately or store bread in sealed
container. I wrap mine in foil. Store at room
temperature for 3-4 days.
Pão Delícia
*Obs: Antes de iniciar a receita, observe e
fique atento ao tempo de descanso de
cada etapa para o fermento poder crescer.
A fermentação Biológica ocorre lentamente
e em temperatura ambiente (30°C). Se na
sua região não estiver tão quente, deixe
mais tempo descansando. 
 
Ingredientes da Massa:
-500g de farinha de trigo
-50g de açúcar cristal
-15g de fermento biológico seco (fermix)
-40g de leite em pó
-1 ovo
-280ml de água
-10g de sal
-50ml de óleo de soja
Modo de preparo:
1. Em uma tigela, coloque farinha de trigo,
açúcar, fermento biológico e o leite em pó.
2. Faça um buraco no centro, junte o ovo e,
aos poucos, a água. Misture com as mãos 
e sove até a massa ficar lisa 10 minutos
aproximadamente.
3. Logo depois, coloque o sal e o óleo e
misture bem. Continue sovando até o óleo
ser absorvido pela massa.
4. Deixe a massa descansar coberta por um
plástico por 30 minutos ou até dobrar de
volume, divida a massa em porções de 30g
e faça bolinhas. (Se preferir fazer a versão
doce, coloque um cubinho de goiabada
dentro).  Você pode fazer metade da massa
com recheio doce e metade com recheio
salgado. 
5. Distribua em uma assadeira untada e
enfarinhada e deixe descansar por 60
minutos até triplicar de volume 
6. Depois que as bolinhas descansarem
leve ao forno pré-aquecido a 160°C para
assar por 10 a 15 minutos. Retire do forno
e deixe esfriar. 
7. Recheie cada pãozinho com o creme de
queijo. Pincele a manteiga derretida,
salpique queijo ralado e sirva.
8. Pincele manteiga e polvilhe leite ninho
nos pães doces que foram recheados com
goiabada.
Para o creme de queijo misture 100g de
queijo parmesão, 100g de cream cheese e
100g de creme de leite. Pode misturar tudo
e rechear. Depois finalizar como no modo
de preparo acima (pincelar manteiga
derretida e polvilhar mais queijo ralado). 
Red, White, and Blue Poke Cake
Ingredients
CAKE
 Cooking spray
 1 cup (8 oz.) salted butter, softened
 2 cups granulated sugar
 4 large eggs, at room temperature
 3 cups (about 12 3/4 oz.) all-purpose
flour
 1 tablespoon baking powder
 1/2 teaspoon table salt
 1 cup whole milk
 2 teaspoons vanilla extract
FILLINGS
 1 teaspoon cornstarch, divided
 1 teaspoon water, divided
 6 ounces fresh blueberries
 2/3 cup granulated sugar, divided
 3 tablespoons fresh orange juice (from
1 orange), divided
 3 tablespoons fresh lemon juice (from
1 lemon), divided
 1/4 teaspoon table salt, divided
 1 cup chopped fresh strawberries
(from 1 3/4 cups whole strawberries)
FROSTING
 1 (8-oz.) container mascarpone cheese
 2 teaspoons vanilla extract
 1/2 cup (about 2 oz.) unsifted
powdered sugar, divided
 2 cups heavy cream
GARNISHES
 Fresh blueberries and strawberries
GET INGREDIENTSPowered by Chicory
How to Make It
Step 1
Prepare the Cake: Preheat oven to
350°F. Generously coat a 9- x 13-inch
baking pan with cooking spray. Line
bottom of baking pan with parchment
paper; coat paper with cooking spray.
Beat butter with a stand mixer fitted with
a paddle attachment on medium speed
until creamy, about 1 minute. Gradually
add sugar, beating until light and fluffy,
about 2 minutes. Add eggs 1 at a time,
beating until just blended after each
addition.
Step 2
Whisk together flour, baking powder, and
salt in a bowl. Add flour mixture to butter
mixture alternately with milk, beginning
and ending with flour mixture, beating on
low speed until just blended after each
addition. Stir in vanilla. Pour batter into
prepared baking pan.
Step 3
Bake in preheated oven until a wooden
pick inserted in center of Cake comes out
clean, 30 to 40 minutes. Transfer Cake in
baking pan to a wire rack; let cool 10
minutes. Invert Cake onto wire rack; let
cool completely, about 1 hour.
Step 4
Prepare the Fillings: Stir together 1/2
teaspoon each of the cornstarch and water
in a small bowl; set aside. Stir together
blueberries, 1/3 cup of the sugar, 1 1/2
tablespoons of the orange juice, 1 1/2
tablespoons of the lemon juice, and 1/8
teaspoon of the salt in a medium
saucepan. Bring mixture to a simmer over
medium, stirring constantly. Continue
simmering, stirring occasionally, until
sugar dissolves, about 5 minutes. Stir in
cornstarch-water mixture; simmer,
stirring constantly, until mixture thickens
slightly, 30 seconds to 1 minute. Remove
from heat; let cool 15 minutes. Process
mixture using an immersion blender until
smooth, about 30 seconds. (Alternatively,
transfer mixture to a blender, and blend
until smooth.) Pour mixture into a bowl;
cover and chill until cold, about 1 hour.
Meanwhile, repeat procedure with
remaining cornstarch, water, sugar,
orange juice, lemon juice, and salt, using
chopped strawberries in place of the
blueberries.
Step 5
Assemble the Cake: Place Cake on a
serving plate. Using a 1/4-inch-wide
wooden dowel or the round handle of a
wooden spoon, poke holes spaced 1 inch
apart over the entire Cake surface, poking
at least three-quarters of the way through
the Cake, but not poking all the way to
the bottom. Spoon blueberry and
strawberry Fillings alternately in
lengthwise rows over Cake surface, being
sure to fill all holes. Chill, uncovered, 1
hour.
Step 6
Prepare the Frosting: Beat mascarpone
cheese, vanilla, and 1/4 cup powdered of
the sugar with a stand mixer fitted with a
whisk attachment on medium speed until
just combined, about 30 seconds. Add
heavy cream; beat on medium speed until
foamy, about 30 seconds. Increase speed
to medium-high; gradually add remaining
1/4 cup powdered sugar, beating until
stiff peaks form, about 1 minute, 30
seconds. (Do not overbeat.)
Step 7
Spread Frosting evenly around sides of
chilled Cake. Dollop remaining Frosting
onto top of Cake, carefully spreading
over top. Garnish with fresh blueberries
and strawberries.
Firecracker Cake
Ingredients
CAKE
 2 cups cake flour
 1 1/2 teaspoon baking powder
 3/4 teaspoon kosher salt
 6 tablespoons red, white, and blue
sprinkle mix, plus more for decoration
 4 tablespoons butter, room
temperature
 1/3 cup vegetable shortening
 1 1/4 cup granulated sugar
 1/4 cup light brown sugar
 3 eggs
 1/2 cup buttermilk
 1/3 cup vegetable oil
 2 teaspoons clear vanilla extract
ICING
 1 1/2 cups powdered sugar, divided
 5 teaspoons milk, divided
 red and blue gel food coloring
GET INGREDIENTSPowered by Chicory
How to Make It
Step 1
Preheat oven to 350°F. Grease and flour a
14-cup Bundt pan. In a medium sized
bowl, combine flour, baking powder, salt,
and sprinkles. Set aside.
Step 2
Using the paddle attachment on a stand
mixer, cream together butter, shortening,
granulated sugar, and brown sugar on
medium-high for 3 minutes. Scrape down
sides of bowl, add eggs, and beat on
medium high for another 2 to 3 minutes.
Scrape down sides of bowl again.
Step 3
Change paddle to whip attachment on
stand mixer. On low speed, stream in
liquid ingredients. Increase to medium-
high and whip for 4 minutes, until almost the cake using a back and forth motion
very airy and fully combined. from the outside of the cake to the inside
hole, working around the entire perimeter
Step 4 of the cake. Repeat process with red and

On very low speed, add the dry blue icings. Carefully transfer cake to a

ingredients. Mix until just combined, serving platter using two spatulas to slide

about 1 minute. Remove mixing bowl underneath the cake. Decorate cake with

from mixer and use a spatula to scrape additional sprinkles.

the bottom of the bowl and make sure

Hibiscus Margarita Recipe
everything is well incorporated.

Step 5

Pour batter into prepared pan and spread

around evenly.

Step 6

Bake until golden brown and until a

toothpick inserted comes out clean, about
40 minutes. Allow to cool completely
before inverting out of pan, about 1 1/2
hours.

Step 7

Icing the Cake: Measure out 1/2 cup of

powdered sugar into three small mixing
INGREDIENTS:
bowls. To one bowl, add 2 tsp. milk. To For The Margarita Cocktail
another bowl add 1 1/2 tsp. milk and red
 1 oz Tequila blanco
food coloring. To the third bowl, add 1  1/2 oz Lime juice
1/2 tsp. milk and blue food coloring. Mix  1/2 Cointreau
 1 oz Hibiscus syrup (recipe below)
the contents of each bowl with a clean
 Ice
spoon until smooth. Transfer each icing  To garnish: dried hibiscus flowers, lime and
into separate piping bags or a ziplock salt
For The Hibiscus Syrup
bag. Transfer Cake to a wire rack set over
 1 cup water
a rimmed baking sheet. Starting with the
 1 cup sugar
thinner white icing, drizzle the icing over  1 cup dried hibiscus flowers

INSTRUCTIONS:
For The Margarita Cocktail
1. In a cocktail shaker add all the ingredients,
except garnishes, then shake.
2. Coat rim of margarita glasses with salt, then
pour in your cocktail.
3. Garnish with lime and hibiscus flowers.
For The Hibiscus Syrup
1. Add all ingredients to a saucepan, then bring
to a boil.
2. Simmer gently for about 5 minutes until the
water has reduced and you get a thick
syrup.
3. Let it cool, then cover and place in the fridge
overnight.
4. When ready to use, strain the flowers and
use the syrup for cocktails and desserts.
5. Use hydrated flowers as a cocktail garnish.
Did you know that Cove Executive Director,
Will Graham’s, favorite Cove dessert is
banana pudding? Well, our pastry chef,
Natalie, is sharing her delicious recipe today.
We hope you will enjoy as much as Will and
our guests do.
 1/2 Lata de Leite condensado
 200g de Amido de Milho
 1/2 Xícara (Chá) de Manteiga (100g)
Banana Pudding
Served at The Cove
Makes 4-6 servings
Ingredients
1 package (3.4 oz) instant vanilla pudding mix
1 cup whole milk
7 oz sweetened condensed milk
½ tablespoon lemon juice
1 teaspoon vanilla extract
8 oz heavy cream
2 tablespoons powdered sugar
Vanilla Wafers
Bananas, sliced as needed
Extra sweetened whipped cream as needed
for topping
Whip the heavy cream and powdered sugar
into soft peaks. In a separate bowl, whisk
together the whole milk, condensed milk,
lemon juice and vanilla extract. Slowly whisk
in the pudding mix and continue whisking for
2 minutes. Fold the whipped cream into the
pudding mixture 1/3 portions at a time. In the
bottom of a 9 x 9 casserole dish, spread an
even layer of vanilla wafers. Spread sliced
bananas on top of wafers. Spread half of
pudding mixture over the bananas. Repeat
wafers, bananas, and pudding.
Top with sweetened whipped cream. For best
results, make 1 day ahead and chill
overnight.
Biscoito de Leite Ninho
Ingredientes
 1/2 Xícara (Chá) de Leite em Pó
Recheio
 1 Lata de Leite condensado
 1 Colher (Chá) de Manteiga
 4 Colheres (Sopa) de Leite em Pó
Modo de Fazer
1. Em uma tigela coloque o amido de milho,
o leite em pó, a manteiga sem sal e o
leite condensado, misture tudo muito
bem até homogeneizar, se grudar ainda
nas mãos, acrescente um pouco de
amido de milho. 
Modele os biscoitinhos, enrole-os em
formato de brigadeiro e dê uma leve
achatada neles.  more,
Unte uma forma com manteiga e farinha
ou com papel manteiga.  coarsely chopped, for serving
Coloque-os na forma e leve ao forno pré-
aquecido em 180°graus por 20 minutos. 
Para o recheio, em uma panela coloque o
leite condensado, o leite em pó e a
manteiga, acenda o fogo em temperatura
baixa e mexa até desgrudar do fundo da
panela. 
Pegue um biscoito, coloque o recheio e
feche com outro biscoito, finalize
empanando o biscoito no leite em pó.
Mini Pistachio
Bundts
Ingredients
Cake
 7 tablespoons unsalted butter, room
temperature, cut into pieces, plus more
for
pan
 3/4 cup unbleached all-purpose flour,
plus more for pan
 1 large egg plus 1 large yolk, room
temperature
 1/4 cup whole milk, room temperature
 1/4 teaspoon pure pistachio or almond
extract
 1/4 teaspoon orange-flower water
(optional)
 3/4 cup Sicilian pistachios, or blanched
and peeled shelled pistachios, plus
(optional)
 1 cup confectioners' sugar
 3/4 teaspoon baking powder
 1/2 teaspoon kosher salt
Orange-Flower-Water Glaze
 1 to 2 tablespoons whole milk
 1 cup confectioners' sugar, sifted
 1/8 teaspoon orange-flower water
 Dried rose petals, for serving (optional;
available at kalustyans.com)
Instructions Checklist
 Step1
For the Cake: Preheat oven to 325°F
with a rack in center. Brush the hollows
of a mini Bundt pan with butter. Dust
with flour, tapping out excess. Whisk
together egg and yolk, milk, nut
extract, and orange-flower water.
 Step2
Pulse pistachios in a food processor
until finely ground. Add confectioners'
sugar; pulse to combine. Transfer
mixture to the bowl of a mixer fitted
with the paddle attachment and add
flour, baking powder, and salt. Beat on
low speed to combine.
 Step3
Continue beating while gradually
adding butter until mixture is crumbly,
1 to 2 minutes. Slowly add half of milk
mixture; increase speed to medium and
 beat until light and fluffy, 1 to 2
minutes. Slowly add remaining milk
mixture and beat, scraping down bowl
as needed, until incorporated, about 15
seconds.
 Step4
Divide batter evenly among hollows of
prepared pan (using a piping bag fitted
with a coupler or a plain large tip
makes neat work of this). Bake until
tops are light golden and spring back
when lightly touched, about 30
minutes.
 Step5
Let cool in pan on a wire rack 10
minutes, then turn out onto rack and let
cool completely, about 30 minutes.
(Cakes can be stored unglazed,
wrapped in plastic, at room temperature
up to 2 days.)
 Step6
For the Glaze: Whisk milk into sugar
until mixture has the consistency of Ingredients
thick white glue. Stir in orange-flower
water. Glaze can be stored in an airtight Ingredient Checklist
container at room temperature up to 1
week.  10 tablespoons unsalted butter, room
 Step7 temperature, plus more for pans
Spoon glaze over tops of cakes,  6 tablespoons sliced almonds
allowing it to drip down sides. Sprinkle  1/3 cup coarsely chopped almonds
with chopped pistachios and rose  5 tablespoons packed light-brown sugar
petals; let stand until set, about 30  1 teaspoon ground cinnamon
minutes.  1/8 teaspoon freshly grated nutmeg
 1 1/2 cups all-purpose flour
Cook's Notes  1 teaspoon baking powder
 1/2 teaspoon baking soda
To blanch pistachios, bring a pot of  1/4 teaspoon salt
water to a boil. Add pistachios and  3/4 cup granulated sugar
return to a boil; drain. Rub skins to  1 large egg
remove. Spread in a single layer on a  1 tablespoon pure vanilla extract
baking sheet and let dry completely, at  3/4 cup sour cream, or plain yogurt
least eight hours, or dry in a 200°F  2 cups sifted confectioners' sugar
oven for one to two hours.
•3 to 4 tablespoons milk

Mini Almond Instructions Checklist

Bundt Cakes  Step1

Preheat oven to 350 degrees.
Generously butter six mini Bundt pans;
set aside. Spread sliced almonds out on
 a baking pan, and toast until golden
brown. Transfer nuts to a bowl to cool.
 Step2
In a medium bowl, combine chopped
almonds, light-brown sugar, cinnamon,
and nutmeg; set aside. In another
medium bowl, sift together flour,
baking powder, baking soda, and salt;
set aside.
 Step3
In the bowl of an electric mixer,
combine 6 tablespoons butter and
granulated sugar. Beat on medium
speed until light and fluffy, about 3
minutes. Add egg; beat until combined.
Add 1 teaspoon vanilla, and beat until
smooth. Add 1/3 of reserved flour  I
mixture and half of sour cream; beat to
combine. Repeat. Add final third of  NGREDIENTES:
flour mixture, and beat to combine. MOLHO DE TOMATE
 Step4 * 700g de tomate cereja
Fill each Bundt pan with 3 tablespoons
batter, and spread evenly with a small  * 1 cebola pequena bem picada * 2
offset spatula or spoon. Sprinkle each dentes de alho picados
with 2 tablespoons of reserved almond- * azeite de oliva
spice mixture. Top with additional 3 * 10 folhas de manjericão
tablespoons batter; the batter should
 * Sal e pimenta preta a gosto
come to within 1/2 inch of the rims of
the pans.
 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
 Step5
Bake until cakes are golden brown and  TOMATE CEREJA CONFITADO *
a cake tester inserted into the center 150g de Tomate cereja
comes out clean, about 20 minutes. * açúcar mascavo a gosto
Transfer cakes to a wire rack to cool * Sal e pimenta preta a gosto
completely. Unmold cakes. Place
cakes, flat sides down, on a wire rack  * Azeite
placed over a baking pan.
 Step6  ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Melt remaining 4 tablespoons butter
over medium-high heat until color turns  RISOTO
nut brown, about 5 minutes. Pour butter * 1 xícara ou 350g de de arroz Arborio
into a medium bowl, leaving behind * 1 colher de sopa de manteiga sem
any dark sediment. Stir in sal gelada
confectioners' sugar, remaining 2 * 100g de queijo parmesão para ralar
* 1/2 cebola picada
teaspoons vanilla, and 3 tablespoons
* 80ml de vinho branco seco
milk until smooth; add an additional
⠀⠀⠀⠀⠀⠀⠀⠀⠀
tablespoon milk, if necessary, so glaze
CALDO LEGUMES
is pourable. Drizzle glaze over cakes, * 1 aipo (salsão) médio
and sprinkle with toasted almonds. * 1 Alho poró
Serve. * 1 cebola
* 3 cenouras pequenas
 RISOTO DE TOMATE CEREJA
* 1 ramo de alecrim
* 1 ramo de Tomilho
Willie Mae’s mac and cheese
* salsinha à gosto
* 3 folhas de louro
* 5 grãos de pimenta preta
⠀⠀⠀⠀⠀⠀⠀⠀⠀
MODO DE PREPARO:
MOLHO DE TOMATE
1. Corte os tomatinhos ao meio.
2. Refogue a cebola e na sequência o
alho em um pouco de azeite.
3. Adicione os tomates cortados,
tempere com sal e pimenta.
Willie Mae's Scotch House 
4. Cozinhe por uns 15 minutos em Classic mac and cheese from Willie Mae's
fogo médio e acrescente o manjericão. Scotch House in New Orleans.
5. Opcional: você pode processar o Ingredients
molho com auxílio de um mixer para 1 quart elbow macaroni
deixá-lo mais liso. 2 cups yellow mild cheddar cheese (shredded)
⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 cups white American cheese (shredded)
TOMATE CEREJA CONFITADO 1/4 lb melted unsalted butter
1. Corte os tomatinhos ao meio e 1 teaspoon cayenne pepper
espalhe em uma assadeira com a 1 teaspoon of white pepper
parte cortada para cima. 1 teaspoon of salt
2. Tempere com sal, pimenta preta, 1/2 quart of heavy cream
azeite e açúcar mascavo. 1 1/2 cup of evaporated milk
3. Leve ao forno a 100 graus por 2h e 1/2 teaspoon parsley flakes dry or fresh
30 min. 1/2 teaspoon of garlic powder
⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 teaspoon of all-purpose flour
RISOTO: Directions
1. Aqueça o azeite em uma panela e Bring 3 1/2 quarts of water to a rolling boil and
adicione a cebola picada. Refogue em then add pasta to the salt water. Boil for 12-15
fogo baixo. minutes until al dente. Drain the pasta saving
2. Adicione o arroz de risoto e refogue one cup of pasta water.
bem em fogo alto. Return pasta to pot with cheese, milk, heavy
3. Acrescente o vinho branco e assim cream and butter immediately, on a low fire
que evaporar, adicione a primeira stirring frequently until cheese is melted. 
concha de caldo de legumes. Add spices, flour, and drizzle in pasta water as
4. A dica principal de um bom risoto é needed while stirring. Pan the mac and cheese.
adicionar o caldo aos poucos (1 We use a steamer but you can place in the oven
concha de cada vez), mexendo for 15 mins on 350 degrees.
sempre em círculos, sem parar, para Mac and cheese should be creamy and cheesy.
que fique bem cremoso. Garnish with a sprig of parsley and enjoy!
5. Cozinhe por cerca de 8 minutos em
fogo baixo, coloque o molho de tomate
a gosto e cozinhe por mais 6 minutos
aproximadamente.
6. Experimente o ponto do arroz e
corrija o sal. Certifique-se de desligar
o fogo com o risoto ainda bem úmido.
Se necessário, acrescente mais caldo
no final do cozimento. 7. Junte a
manteiga gelada, o queijo parmesão e
mexa até derretê-los.
8. Coloque o risoto no prato.
Best-ever banana bread
Total time: 1 hour 30 minutes
Prep time: 15 minutes
Bake time: 1 hour 15 minutes
Yield: one loaf (16 slices)  Pinch of salt
Ingredients:  Orange zest (1/2 - 1 small orange) - optional
1 and 3/4 cups all-purpose flour
1 and 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
2 medium ripe bananas, mashed (1 cup)
1/2 cup canola oil
1/4 cup plus 1 tablespoon buttermilk
1 teaspoon vanilla extract
1 cup chopped walnuts
Directions:
In a large bowl, stir together flour, sugar, baking
soda and salt.
In another bowl, combine the eggs, bananas, oil,
buttermilk and vanilla; add to flour mixture,
stirring just until combined. Fold in nuts.
Pour into a greased or parchment-lined 9-inch by
5-inch loaf pan.
If desired, sprinkle with additional walnuts.
Bake at 325 degrees for 1 hour and 20 minutes to
1 hour and 30 minute or until a toothpick comes
out clean.
Pumpkin Rolls
Ingredients 
10 grams dry yeast 
70 grams plus 1 tablespoon sugar 
90 mililiters lukewarm milk 
500 grams bread flour 
75 grams melted butter
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
 
 
240 grams pumpkin puree
1 egg
Directions
Making the dough: Mix the yeast with 1 TBL of
sugar and 5 tsp of lukewarm milk (30gr).
Sieve 2/3 of the flour (335gr) into mixing bowl
and make a well in the center. 
Pour the yeast mixture into the well and sprinkle
flour 1-inch thick over it. 
Arrange the sugar, and melted lukewarm butter
on the flour around the well (try to avoid direct
contact with the yeast mixture). As soon as the
flour on top of the yeast mixture shows deep
cracks mix together all the ingredients. 
Add the rest of the warm milk (60gr), pumpkin
puree, spices, and egg. Beat the dough to
combine. 
Then add in the rest of the flour (165g) together
with the orange zest. If the dough should stick
add a little more flour. Knead until all flour has
been absorbed. 
Cover the dough loosely with plastic wrap, stand
in a warm place until doubled in size (about an
hour depending on temperature). Then shape the
dough and egg wash the surface. 
Put bread on buttered pan and place in the oven
for a second proof, while the oven is heating to
400 degrees.
Bake for about 20 - 25 minutes or until the crust 3. Roll out dough and cut into fun shapes
is golden, shiny and sounds hollow when
knocked. 4. Bake for 35 min, then store in the refrigerator.
Forming the bread: Divide dough into eight
sections. Knead gently to form smooth balls. Tie
strings across the dough to resemble a pumpkin.
Don't tie too tightly because the dough will
expand while baking. Place evenly on buttered
pan and egg wash.

Ingredients • 2 large very ripe bananas • 1/2

cup creamy peanut butter, unsweetened • 1/4
cup flax seed • 1 cup dried blueberries, no
added sugar • 1 1/2 cup rolled oats,
uncooked • ¾ cup sunflower seeds

1. Preheat oven to 350°F. 2. Line a baking

pan with parchment paper, or grease it with a
light coating of olive or coconut oil, so the
bars don’t stick. 3. In a food processor, puree
the bananas until smooth. Set aside. 4.
Microwave the peanut butter for 15-30
seconds until completely melted. 5. In a large
bowl, add the nuts, dried fruits, and rolled
oats. Add in the mashed bananas, and
melted peanut butter. Mix everything together
until it becomes a uniform batter (If the batter
is too wet, you can add a little more oats. If it
is too dry, you can add a bit more banana or
peanut butter). 6. Transfer the mixture to the
baking dish and use a spatula or spoon to
flatten and spread the mixture evenly in the
pan. 7. Bake for 20-25 minutes. 8. Let cool
completely before cutting into squares using
a knife or pizza cutter.

Drooling For Treats, Peanut

Ingredients Butter Carrot Cake for dogs
2.5 cups whole wheat flour
1 cup water
1 tablespoon vegetable oil
½ cup quick oats
2 tablespoon fresh mint, chopped
⅓ cup fresh parsley, chopped
10-12 drops green food coloring
Directions

1. Preheat oven to 350 degrees

For my Birthday I made a scrumptious peanut
2. Mix all ingredients, then add food coloring butter cake! Try making one for your birthday!
Ingredients 1 egg 1/4 coconut oil 1/4 cut
peanut butter 1/3 cup honey 1 cup shredded
carrots 1 cup whole wheat flour 1 tsp baking
soda 1/2 cup peanut butter for frosting 1
Banana, blue berries and dog treats for
decoration

Pre heating your oven to 350 Combine all

ingredients grease a 9" pan and spread the
batter into the pan Put in the oven for 20
mins. Frost with equal parts peanut butter
and Greek Yogurt and decorate with blue
berries, bananas and dog treats.

Ingredients 1.1 cup flour 2.1 cup oats 3.1/3

cup coconut oil 4.2 eggs 5.½ cup peanut
butter For toppings 1 cup shredded carrots
Greek yogurt Pre heat oven to 375 and

Mix up all ingredients (top toppings). Fill

donut pan. Put in the oven for 14 minutes.
Ones cooled dip into greek yogurt and
sprinkle with shredded carrots. Store in
refrigerator. Please subscribe to learn to
make other fun dog recipes.