Pineapple-Banana Dessert
Pineapple-Banana Dessert
1 1/2 cups brown sugar
4 cups water
1 (2-inch) cinnamon stick
1 (3 1/2 lb) pineapple
2 lb bananas
2 (1-inch) cinnamon sticks
Juice & peel of 1/2 Mexican lime
Preheat oven to 325 deg F
Bring sugar, water & cinnamon stick to a boil & let them continue to boil for about 20 min
You should now have about 2 1/2 to 3 cups liquid
Remove the cinnamon stick
Clean & dice the pineapple & bananas & blend it with the syrup to a coarse puree
Pour the mixture into a shallow ovenproof dish & add cinnamon, lime peel & juice
Set the dish in the oven & let the fruit puree cook for about 5 to 6 hrs
The cooking time will depend upon the depth of the mixture in the dish
From time to time, scrape the mixture from the sides of the dish & stir it well
This is very important toward the end of the cooking period
When the mixture is rich, dark brown, thick & sticky, transfer it to a small serving dish & glaze it quickly under the broiler
Set it aside to cool
Serve with Crema or queso fresco
Fruit Ice
Fruit Ice
Ripe fruit*
1/3 to 2/3 cup superfine sugar, to taste
3 Tbsp tequila (optional)**
Puree fruit in a food processor
Transfer the puree to a large bowl
Stir in sugar to taste & the tequila, if desired
Mix well to dissolve the sugar
Place the mixture in the freezer & chill until it begins to freeze around the edges & across the top, about 2 hrs
Whisk to break up & mix in the ice crystals, then return to the freezer & chill for 2 hrs more
Whisk again, breaking up the ice crystals & re-mixing into an evenly-granulated mixture
Cover with plastic wrap & return to the freezer until frozen through, 2 to 3 hrs more or up to several days
Remove from the freezer 45 min before serving so the ice softens enough to spoon it out
* 4 lb ripe watermelon, cantaloupe, or other sweet melon, seeded & rind removed or 6 cups berries, stemmed, if necessary, or 6 ripe mangos, peeled & pulp cut off the seeds
** The tequila not only adds flavor, it prevents the mixture from freezing solid
Classic lb Cake
Classic lb Cake
2 cups granulated sugar
2 cups unsalted butter
10 eggs
4 1/2 cups all-purpose flour
1 1/2 tsps salt
1 tsp baking powder
1 tsp vanilla extract
Preheat oven to 350 deg F
Cream sugar & butter
Add 2 eggs at a time & slowly blend
In a separate bowl, combine flour, salt & baking powder
Blend well & add dry mix to egg mixture, then beat well
Add vanilla extract to batter
Pour batter into two well-greased & floured 7-inch loaf pans or a 10-inch angel food cake pan to two-thirds full
Bake for about 1 hour
Cake is done when a wooden pick is inserted & comes out dry
Remove from the oven & cool
Variations
For chocolate lb cake, add 1/4 cup cocoa to dry mix
Delete vanilla extract & add 1 tbsp orange or lemon bits