Bolo Espera Marido

Bolo means "Hope"   Espera means to "Wait"   Maridao means "Husband"

This cake Natalie cooked for Herbert jr's  32nd Birthday party on August 8th, 2010. We started cooking at 5pm, and the cake turned out like a heavy log needless to say he is still single.

Bolo Espera Marido Cake waiting Husband

Wait for a husband?  Why not?  You will have plenty of time cake base of coconut milk, beaten in a blender ... super easy and tasty Enjoy and if a perfume is an embellishment.  Create an atmosphere to savor with your love you’ll love this and wait without complaining!

Cake waiting husband (Portuguese)

 Ingredients:

1 can sweeten condensed milk
The same measure can of whole milk
1 small glass of coconut milk
The same measure can of special flour (or common)
1/2 of the can as sugar
3 large whole eggs
3 tablespoons margarine


Will not ferment
Preparation:
 Beat all ingredients in a blender.  Place in a greased and floured.

Bake in a moderate oven preheated to 200 ° degrees for about 40 minutes.  (Try the toothpick before removing it from the oven: pierce the cake with a toothpick and leave sequin-ho ready).

Let cool a little unmold.  The consistency is not an ordinary cake, this cake gets wet, like a cheesecake.

To prepare the topping, stir over 1 glass of coconut milk with 2 tablespoons sugar and 1 package of shredded coconut.

Simmer for 4 minutes and pour the mixture over the cake.


How to make Fluffy Egg Whiteshttp://whatscookingamerica.net/Eggs/perfectmeringue.htm

Gullah House

MISS HANNAH’S  grits-and-shrimp CASSEROLE



Heat oven to 350 F. Grease 2-quart baking dish; set aside. In large bowl, combine cooked grits, cooked shrimp, 1 cup cheese eggs, milk, garlic, and (if desired) salt.  Spoon into prepared baking dish, sprinkle with remaining cheese. Bake until set, about 25 minutes. Make 6 servings.

This grits-and-shrimp casserole is a favorite at the Gullah House restaurant.

2 ½ cups cooked grits
1 pound cooked shrimp
1 ½ cups shredded cheddar cheese
2 large eggs
¼ cup milk
2 cloves garlic
1 teaspoon salt (optional)

AUNT BITSY’S PEACHY RICE PUDDING

This comfy dessert is from Elizabeth Leonard of Camden, South Carolina, and Harlem. She’s the aunt and a cooking inspiration of our food-department intern. LaVon James.

2 large eggs
¾ cup granulated sugar
2 cups whole milk
1 teaspoon pure vanilla extract
2 cups hot cooked rice
8-ounce can cling peaches. Cut into large chunks, or 2 cups fresh peaches with their juice
¼ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
Optional garnish: whipped cream

Heat oven to 325F. In large bowl beat eggs; stir in sugar, milk, vanilla, hot rice and peaches. Stir in spices. Transfer to ungreased casserole dish. Bake about 45 minutes. Serve warm or refrigerated about2 hours to chill. Garnish each serving with dollop of whipped cream. Makes 6 servings.

Broiled Buttered Lobster Tails

 

I am having lobster tail for my birthday this year. I have not had lobster in thirty six years. I can remember the first time I dined out, and ate the whole entire tail like it jello, It was melt in your mouth good. Lobster has a sweet, mild flavor and firm texture.The meat can easily be overcooked and become rubber. Follow the provided recipes for delicious results.

Broiled Buttered Lobster Tails

 

15 minutes, Active Time: 5 minutes

INGREDIENTS

4 medium lobster tails
¼ cup unsalted butter, softened
¼ teaspoon salt
1/8 teaspoon pepper
1 lemon halved

STEPS

1. Preheat over to broil. With a sharp knife cut lobster tail in half lengthwise. Spread butter over flesh and season with salt and pepper.

2. Place out-side upon on baking sheet, broil 5-8 minutes or until flesh is opaque and firm. Squeeze lemon juice over lobster.

Grill Preheat grill to medium, Cut 4 lobster tails in half lengthwise. Spread butter over flesh and season with salt and pepper. Grill 5-7 minutes or until flesh is opaque and firm.

Boil: Heat 6 quarts water in large stock pot, until boiling. Boil 4 tail for 8-9 minutes or until flesh is opaque and firm. Serve with melted butter and lemon wedges.

Back Story on Recipe Development

I was in Publix   last night and picked up these recipes cards. Lakeland Georgia is the home of Publix's corporate headquarters, Lakeland's central location offers easy access on all sides to world-famous chefs and out-of-this-world cuisine. Which makes it a perfect location for an Aprons Cooking School to showcase great food.

Recipe development is serious business at Publix. We began in 1999 by touring many of the most renowned recipe development kitchens in America to establish our own world-class kitchens. Then we got down to work.

Each recipe created by our kitchen begins as an idea from one of our food experts. With that idea in mind, our Recipe Development Manager shops his neighborhood Publix, just like any customer, picking up readily available ingredients from our shelves. Then, back at the test kitchen, our team creates several different recipes to transform the idea into reality.

A panel of Publix associates taste-tests all of the recipes. They must earn high ratings; otherwise they go back to the drawing board for tweaking. Once a recipe is approved, it has just begun the journey to our in-store recipe rack and website. We do a consumer test to ensure the recipe steps are achievable by the average cook, not just food professionals. We also create the cooking sequence, ensure the accuracy of nutritional information, edit and proofread, and then finally release the recipe for publication.

It's a long process, but it's what allows us to provide you with consistently great recipes.