Pao de Queijo #3

1 cup grapeseed oil
1 1/2 cups milk
14 ounces tapioca flour
2 cups freshly grated Parmesan cheese
4 beaten eggs

Preheat oven to 375 degrees F.
Put all ingredients in a blender.
Bake in mini muffin pans until the tops are lightly browned, 15 to 20 minutes.

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Chocolate Pistachio Buns

6 cups all-purpose flour
1/2 cup sugar
1 teaspoon fine sea salt
2 tablespoons instant yeast
2 cups milk
1 stick butter, softened
2 eggs

1 stick butter, softened
1/2 cup sugar
1 cup chopped pistachios
1 cup chocolate chips

1 egg, beaten
1 tablespoon water

Preheat oven at 350.

Mix all ingredients for the dough. Proof until double in size.

Roll out dough to a rectangular size. Spread butter, sprinkle sugar, pistachios and chips.

Roll up dough, cut 1-inch slices and arrange in baking pan. Proof for another 30 minutes. Brush with egg wash.

Bake for 30 minutes or until golden brown.

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Tapioca Pudding

1 tablespoon coconut oil
1 14oz coconut cream
1 1/2 cups water
1/2 cup sugar
1/2 cup small tapioca
1 cup of fresh fruit (like mango, jackfruit or pineapple)

Set cooker to high. Coat crock with coconut oil.

Pour in coconut cream, water, sugar, tapioca and stir to combine. Cook for an hour or until tapioca is transparent. Stir in fruit. Cook for additional 30 minutes.

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Banana Bread #2

1 1/2 cups flour
1 cup brown sugar, not packed
1/4 teaspoon salt
1 teaspoon baking soda
1 egg
4 very ripe bananas, mashed
1/4 cup butter, softened or room temperature
chocolate chips

Preheat oven to 350°F. Sift flour, brown sugar, salt and baking soda in a bowl. Add egg, bananas and butter then mix well. Bake in a loaf pan for about an hour or 30 minutes in mini loaf pans.

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Pao de Queijo #2

2 eggs
1 1/3 cups milk
2/3 cup oil
400 grams tapioca flour
10 ounces queso fresco
salt (optional)

Preheat oven at 400F.

Mix all ingredients in a blender. Pour batter in mini cupcake pan. Bake for 15 minutes. Yields about 48 pieces.

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Coconut Curry Lentil Soup

1 tbsp coconut oil (or olive oil)
1 large onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp tomato paste (or ketchup)
2 tbsp curry powder
½ tsp hot red pepper flakes
4 cups vegetable broth
1 400ml can coconut cream
1 400g can diced tomatoes
1½ cups dry red chief lentils
2 tbsp maggi seasoning

In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.
Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.
Add the vegetable broth, coconut cream, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper or maggi seasoning.

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Knafeh (Middle Eastern Cheese Pastry)

1 lb Shredded Thin Dough
1/4 cup butter
2 lbs mozarella cheese, thinly sliced

In the food processor, shred dough into fine like couscous consistency, add butter then process until incorporated. Press half of the dough mixture into an 11 x 16 jelly roll pan. Spread cheese evenly. Then, cover with the rest of the dough. Bake at 325F for an hour or until golden brown.

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Pumpernickel Bread

4 cups warm milk
3/4 cup brown sugar
1/3 cup cocoa powder
2/3 cup oil
3 tablespoons yeast
1 cup molasses

Mix above ingredients until smooth. Let it sit until yeast begins to foam.

3 cups whole wheat flour
4 cups dark rye flour
5 cups unbleached bread flour
1 tablespoon sea salt

Mix and knead. Let it rest for 1 hour.

Cut dough into 6-ounce portion. Roll it in oats. Proof until double in size.

Bake for 30 minutes at 350°F.

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Pao de Queijo

1 1/2 cups evaporated milk
4 eggs
4 ounces butter
4 ounces grated cheese
1 teaspoon salt
14 ounces tapioca flour

Preheat oven at 400F.

Mix milk, eggs and butter in a blender. Add cheese and salt. Then, scant flour into the mix.

Pour batter in mini cupcake pan. Bake for 15 minutes. Yields about 32 pieces.

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Chiffon Cake

Preheat oven at 300°F.

In a medium bowl, mix together
2 cups pastry flour
2/3 cup sugar
1 teaspoon baking powder

Add to flour mixture
1/2 cup oil
10 egg yolks
2/3 cup orange juice

In a separate large bowl, whip together
10 egg whites
1/2 teaspoon cream of tartar
Until bubbly then, add
2/3 cup sugar
Until soft peaks then, fold in with cake batter. Pour to cake mold and bake for 1 hour.

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