Pao

Num alguidar pôr 750 gr. de farinha sem fermento , pôr 1 colher de chá de sal fino, misturar depois , 1 colher de chá de açucar , misturar , 1 saqueta de fermento para pão mistura mais uma vez, abre um buraco no meio e deita 600ml de água morna com uma colher de sopa de azeite e mexe com uma colher de pau até a água absorver toda a farinha, tapa com um pano e uma mantinha de lã e deixa a levedar 2 horas. No fim deste tempo tira a massa e molda e põe num tabuleiro com farinha por baixo e por cima do pão cortar com a faca por cima em cruz para a massa abrir e levar a forno quente 180 a 200 graus até ver que está cozido , meia hora ,quarenta minutos , depende do gosto da pessoa mal cozido ou bem.

White Chocolate No-Bake Cheesecake Pie

Ingredients
1 cup white chocolate chips
2 (8 ounce) packages cream cheese, cut up in small pieces
1 (8 ounce) containers frozen whipped topping, thawed
1 9-inch graham cracker crust
1/3 cup toffee pieces ( or other topping of your choice)
Directions
Melt the chocolate chips slowly in microwave, stirring often until smooth.
Stir in cream cheese until smooth.
Fold in whipped topping.
Pour into crust.
Cover and chill until set (about 4-5 hours).
Sprinkle with topping.
courtesy of food .com

BAPTIST RUM CAKE (very popular recipe from the 1970's)

6-8 pecans, divided into halves
18 ounce package of yellow cake mix with pudding in the mix
1/2 cup rum, light or dark (I use Coconut Rum)
1/2 cup cold water
1/2 cup vegetable oil
4 eggs

Use a Bundt pan, Even if non-stick, spray bottom and sides with Baker's Joy (with flour). or any coking spray.
Arrange the pecan halfs in the bottom. ( i use chopped pecan pieces)
Put the cake mix in a large mixing bowl, add the rum, water, oil and eggs.
Mix with an electric mixer for 2 minutes. Pour batter into pan(s) and bake at 325 degrees for 50 minutes; cake is done when an inserted tootpick comes out clean.

HOT RUM GLAZE
1 cup sugar
1 stick butter or margarine
1/4 cup rum
1/4 cup cold water

Immediately after the cake comes out of the oven, place the ingredients in a medium-size saucepan and bring to a boil, stirring constantly to keep from sticking.
Let it boil for 2 minutes, continuing to stir constantly.

THIS IS THE IMPORTANT PART:
With hot cake still in pan(s), use a large spoon or small ladle to pour the glaze over the cake so its runs over the top and down the sides. The space on the sides will fill up, but the glaze will soon be absorbed into the cake. Leave cake in pan for another 30 minutes. Turn upside down onto a serving plate., tapping on the bottom if cake does not fall out immediately.
* Original recipe is from Rose Barham, Tennessee.

Tip of the Day:
Here's a recipe that justifies the invention of the cake mix; once the rum sauce sinks in, it tastes very much like it was made from scratch. Though Rose Barhams's recipe calls for yellow cake mix, its just as good with chocolate or even chocolate marble, and divides nicely into two smaller 8-inch Bundt pans for smaller cakes.
This tried-and-true recipe makes the moistest cake you'll ever eat. It's the once cake I know of that gets better as it ages. Although, most of the time it doesn't last very long. It's also the perfect cake for mailing. The rum acts as the perfect preservative. It freezes beautifully also.
**Many of these cakes have been shipped to soldiers overseas, and they arrived just fine**

Bolo de queijo

 

Ingredientes

• Tempo de preparo 10h 00min
• Rendimento 10 porções

• 4 ovos
• 2 copos (requeijão) de farinha de trigo
• 2 copos (requeijão) de açúcar refinado
• 1 copo (requeijão) de queijo ralado
• 3 colheres (sopa) cheia de manteiga
• 1 copo (requeijão) de leite
• 1 pitada de sal
• 1 colher (sopa) cheia de fermento em pó

Modo de Preparo

1. Em uma tigela adicione a manteiga, o açúcar e os ovos, bata bem até esbranquiçar
2. Em seguida adicione o sal, a farinha e o leite, alternando
3. Misture bem, em seguida adicione o queijo e misture
4. Por último o fermento, mexa bem
5. Leve para assar em fôrma untada e enfarinhada, em forno médio, pré-aquecido, por cerca de 40 minutos, até dourar
6. Não abra o forno antes de 30 minutos para não murchar o bolo
7. Para saber se esta assado enfie um palito no centro da massa e se este sair limpo já esta assado

MANDARIN ORANGE CAKE

Ingredients:
1 yellow cake mix
1/2 cup oil
4 eggs
1 can mandarin oranges (with liquid)
Place all ingredients in a bowl. Beat together 3-4 minutes. Do not add any other ingredients.
Pour equally into 3 round cake pans.
Bake at 350 for 25-30 minutes.
Icing:
1 (#2) can crushed pineapple in it's own juice
1 Pkg vanilla instant pudding
1 (13 oz) container Cool Whip
Mix together Pudding and Pineapple. Fold in Cool Whip. Frost one layer at a time then frost top and all sides. Refrigerate. Super moist delicious!!

portuguese rolls...

This recipe will make 10 rolls. Papo Secos / Portuguese Rolls Ingredients: 4 cups of all purpose flour 1 tablespoon of salt 2 teaspoons of sugar 1 envelope package of rapid rise yeast 2 cups of lukewarm water 1 egg white beaten or milk for brushing Directions: Using a large bowl mix together the flour, salt and sugar then leave aside. In a separate large mixing bowl, add the two cups of lukewarm water and gently mix in the yeast using a whisk. Add the dry ingredients into the water a little at a time and keep mixing until it forms a soft ball of dough. At this time you will need to use your hands to mix in the remaining flour and combine together. Take the dough out into a floured surface and knead for a couple of minutes. Place the dough into a greased bowl and cover with a dish towel or blanket. Place the bowl in a warm place and let the dough rise for an hour. Remove the dough and place onto a floured surface, punch the dough down, and knead for about 10 minutes, until the dough feels smooth. Separate the dough into ten equal balls. Shape them and place them on a greased or parchment paper lined baking trays, and let them rise for 30 minutes. You can shape the rolls by making an indent in the middle with the side of your hand, or you can roll the dough into an oval shape and score with a knife across the top lengthwise before it goes in the oven. What ever way you chose you really can’t go wrong. Preheat the oven at 375 degrees and brush the rolls with either egg white or milk. Bake for 30 minutes or until the rolls are slightly golden brown and sound hollow when tapped on the bottom.

pancakes

serving- 3-4
3/4 cup milk
2 tablespoons white vinegar (see note)
1 cup all purpose flour
2 tablespoons white sugar (I used 3)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
1 teaspoon vanilla
Combine the milk and vinegar in a small bowl for 10 minutes to "sour". This is an important step and it is called "soured milk" which is much different that sour milk. I guarantee you will NOT taste the vinegar in the final product. Set aside.
Combine the dry ingredients in a bowl. In a smaller bowl, whisk the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT OVER BEAT!!
The batter will be thick, don't add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!!
After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN.
GENTLY dip out (don't pour out) 1/2 cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.