Recipes

Coffee fudge
Ingredients:
140 ml of milk
2 tablespoons of instant coffee
450 gr. of sugar
80 gr. of butter
Preparation:
Butter a square 17-centimeter cake pan. Pour the milk into a big bowl with a wide base
and add in the coffeeand mix until the coffee has dissolved. Add in the sugar and the
butter.
Place the mixture in a pan and place it on low heat stirring it until the sugar dissolves;
then increase the heat and boil it quickly at 118 degrees Celsius or until a small portion
of the mixture forms into a soft ball when it is thrown into a bowl of cold water. Continue
stirring to avoid it from burning.
Take it off the heat and let it cool for approximately 3 minutes, then beat it really well
until it acquires a thick creamy texture. Pour it into the prepared baking dish. When it
starts to settle, mark the fudge with a sharp knife dividing it on the top into squares.
Finish cutting them once it has cooled completely.
Carrot tart
Ingredients:
¾ kilo carrots
6 tbsps sugar
3 tbsps skimmed milk or apricot jam
1 biscuit
Syrup, whatever liquor you wish, grated coconut
Preparation:
1. Peel the carrots, cut them in slices and cook them.

2. Once they are soft strain and mash them. Add the sugar and cook for 5 minutes
stirring continuously
3. Remove from fire and add the skimmed milk or jam, stir well.
4. Cut the biscuit in 3. Drunken it with syrup and fill with the paste. Cover and
sprinkle over it with the coconut

Coffee ice cream
Ingredients
4 eggs
9 tbsps glazed sugar
2 tbsps coffee
1/2 kilo skimmed milk
Pieces of coffee candy, skimmed milk for decoration
Preparation:
1. Mix the sugar with the coffee.
2. Beat the eggs until foamy; add the sugar and the coffee and the skimmed milk
carefully.
3. Butter a cake mold, fill it with the mix and leave it in the freezer for 12 hours.
4. To remove from mold place the mold in hot water for a little while.
Fried milk
Ingredients:
8 slices English mold bread
1 cup milk
8 tbsps sugar
3 eggs
Sugar, cinnamon, grated lemon, oil, flour, grated bread
Preparation:
 Remove the sides of the bread and cut each slice in four.
 Heat the milk and the lemon peel in a thick pot.
 Sprinkle flour on a large tray to be able to place the toasts once they are soaked
one by one.
 Soak them for a little in warm milk but don’t let them break.
 Let them rest on the tray.
 Place the flour on a bowl and in another bowl the beat eggs and in another bowl
the grated and siftedbread.
 Put the oil to heat up in a frying pan.
 Place the toast into the flour, eggs and bread, fry until brown.
 Mix the sugar with cinnamon in another bowl and place the toast on it while still
hot.
Ingredients:
½ liter milk
1 tbsp cornstarch
4 tbsps sugar
1 tbsp butter
2 eggs
Grated bread
Salt, oil, cinnamon, grated lemon
Preparation:
1. Put the milk to boil in a small pot with the lemon peel, 2 tbsps of sugar and a dab
of salt.
2. Dissolve the cornstarch in a little cold milk, which should be separated before
heating it up.
3. Once the milk starts boiling, add the cornstarch and stir until it thickens.
4. Remove from fire and add the egg yolk and the butter. Mix until it’s completely
joined.
5. Pour the cream into a tray and let it cool off, the tray should be 35 cm long for the
cream to be 2 cm in thickness
6. Cut in squares when it’s cold.
7. Beat an egg with an egg white.

8. Remove the squares from the tray and place them into the eggs and grated
bread carefully for it not to lose its shape.
9. Fry in abundant hot oil and are placed on top of paper towels for the grease to
drain. Put them into a powdered cinnamon and sugar mix.
10. This dessert is much tastier when served hot, although it can also be served
cold.

Banana chocolate cake pudding

Ingredients
150 grs butter
150 grs brown sugar
4 egg yolks
250 grs of cut bananas
80 grs of chopped nuts
100 grs chocolate, raisins
60 grs flour
60 grs oats
50 grs cornstarch
2 teaspoons of baking powder
4 beaten egg whites
3 teaspoons of rum
Grated bread
Preparation
1. Beat butter, sugar and egg yolks until creamy add bananas, nuts chocolate
raisins and rum mix all the ingredients until the batter looks creamy.
2. In small bowl mix flour, oats, cornstarch and baking powder, add all the dry
ingredints to the banana mix, gradually add beaten egg whites. Mix until
obtaining a smooth batter butter pan with butter or oil; pour the batter on the pan
bake for 45 minutes.
Devil's Food Cake

Yield: 12 servings.
Ingredients
2 cups (440 g) sugar
½ cup + 2 tablespoons (140 g) butter, softened
3 eggs, separated
2 cups (220 g) all-purpose flour
7 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
½ cup boiling water
1 cup sour cream
Ingredients for frosting

3 cups (660 g) white sugar
1 cup water
¼ teaspoon cream of tartar (optional)
4 egg whites
1 pinch salt
1 teaspoon vanilla extract
Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease two 9 in
(23 cm) cake tins.
2. Put cocoa in small bowl; add boiling water and mix until smooth. Let cool.
3. Using an electric mixer, cream the butter and sugar on medium speed for
approximately 5 minutes. Add egg yolks and mix well.
4. Sift in flour, baking powder and baking soda, add cocoa mixture, sour
cream, and vanilla extract and mix well.
5. Whisk egg whites until stiff and fold gently into the cake mixture. Divide
into two equal portions and transfer to the cake tins.
6. Bake at 350 degrees until a wooden pick inserted in center comes out
clean, approximately 40-50 minutes. Let the cakes cool.
7. Slice each cake through the middle to make altogether four layers; if
necessary remove the top of the cake by using a knife.
8. For the frosting, combine sugar and water in a saucepan. Cook until candy
thermometer reaches 242 degrees F (115 degrees C) or until a teaspoon
of mixture dropped into cold water forms a ball when removed from water.
Add cream of tartar and a pinch of salt to the egg white, and beat them
until stiff. Add hot syrup in a slow stream, beating constantly. Stir in vanilla.
Use approximately one fifth of the frosting between each layer of the cake,
coat the cake with the remaining two fifths of the frosting.
9. Cool the cake in the fridge. Place the cake at room temperature 1-2 hours
before it is served.
Variations
A. You may add one teaspoon of ground cinnamon to the cake mixture for a
hint of spice.
B. Instead of white frosting you may use either whipped cream or chocolate
frosting (made with chocolate, syrup, butter and coffee; double recipe).

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Recipes

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Coffee fudge

1. Peel the carrots, cut them in slices and cook them.

1. Mix the sugar with the coffee.

7. Beat an egg with an egg white.

Banana chocolate cake pudding

Devil's Food Cake

Ingredients for frosting

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