(Pillsbury has the best pre-made in the dairy section)
1 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 or 3 tablespoons flour
4 cups sliced ripe mangoes
1 tablespoon lemon juice
Directions:
Crust is a tad thick, place each layer on a floured surface and use a rolling pin to thin it.
Place 1 layer in pie plate and use fork tines to puncture it.
Put all the dry ingredients into a large plastic freezer bag. Add mango and shake to coat.
Empty contents of bag onto the bottom layer of crust.
Sprinkle with lemon juice and cover with top crust.
Brush top crust with milk.
Bake at 425 R. for first 10 minutes then reduce to 350 F. for 30 to 40 minutes.
Delicia de Coco
(Coconut Delight)
Ingredients:
1 sponge cake 9 x 13 in.
1/2 can "Coco Lopez" or coconut milk
2 cans evaporated milk
4 egg yolks
3 teaspoons cornstarch
1 cup sugar
4 egg whites
2 cups sugar
Prepare the cream:
In a saucepan mix the 2 cans evaporated milk, egg yolks, cornstarch, and the sugar and let boil. Let cool for 10 minutes.
Cut the sponge cake in 1 inch slices and arrange a layer in the bottom of a Pyrex dish.
Moisten the sponge cake with the coconut milk or Coco Lopez.
Pour half the cream and cover with another layer of sponge cake. Moisten again with the rest of the coconut milk or Coco Lopez.
Pour the rest of the cream. Repeat until you finish with some sponge cake.
Prepare an Italian meringue with the egg whites and 2 cups sugar.
(see recipe below)
Cover the cake with the meringue and refrigerate for at least 6 hours.
If you like, you can sprinkle rum over the cake before you add the merengue.
Decorate the cake with shredded coconut.
Italian Meringue: (you can use this recipe or any other for merengue)
Place the egg whites and the sugar in a small saucepan.
Cook over medium heat and DO NOT LET BOIL. You can test by putting in your finger, the mix should be very hot to the touch. You have to be careful that the egg whites do not cook. You can mix with a wooden spoon.
Immediately transfer the mix to the bowl of an electric mixer and beat until the meringue has stiff peaks and the mixture is cool.
Pie de Limon (Lemon Pie)
Ingredients:
For the crust:
2 cups crushed vanilla wafers
1 stick unsalted butter,melted
Mix the crushed wafers with the melted butter and press well onto a
9 inch tart ring or pie mold. Bake at 350°F for 10 minutes and let cool.
For the Filling:
1 1/2 cups sweetened condensed milk
2/3 cup fresh lemon juice
4 large egg yolks
Beat the milk with the egg yolks and gradually add the lemon juice. This mix will curdle slightly.
Pour into baked cookie shell and bake at 350°F for 10 minutes.
The center of the pie should be firm to the touch. Let cool completely. Chill. Serve with whipped cream.
Flan de Caramelo
(Caramel Custard)
Ingredients:
1 can evaporated milk
3 eggs
1 teaspoon vanilla
1/4 cup sugar
1/2 cup sugar (for caramel)
Procedure:
On the upper pan of a double boiler place the sugar with 1/4 cup water to make a caramel.
Mix the milk, eggs, vanilla and sugar and pour in the caramel pan.
Place over a double boiler and cover.
Let cook over medium heat for 1 hour until the custard is set.
Let cool completely and then place in refrigerator.
Once cold turn over onto a serving dish and serve.
