Happy Tuesday, everyone! I hope you had a great evening. Today’s recipe is Guava cake! I love guava and cheese pastelitos from my local bakery back home in Miami. It’s a huge Cuban treat to have with breakfast or even for a snack. I was homesick and intrigued when I came upon this recipe and it was quite a treat! I hope you enjoy it as much as I do.
Breakfast: Fab Fruit Salad
Lunch: Spaghetti with Artichoke
Snack: Graham Crackers
Dinner: Ropa Vieja
Dessert: Guava Cake
Guava is a tropical fruit. The word Guava means “pomegranate” in Latin. Guava tastes sweet and gives off a scent less faint than a lemon rind but still pleasant. It is considered a super fruit due to it being rich in dietary fiber. it typically grows in tropic climates (like Florida).
Apple Guava Fruit
- 2 cups white sugar
- 1 cup butter
- 4 eggs
- 1 cup guava pulp
- 1/2 cup guava nectar
- 3 cups cake flour
- 1 teaspoon ground nutmeg
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour one 13×9 inch pan.
- Sift together flour, nutmeg, soda, cinnamon, and cloves.
- In another bowl, mix together guava pulp and juice.
- In another bowl, cream together butter and sugar.
- Add eggs, one at a time.
- Add flour mixture and guava mixture alternately to creamed mixture.
- Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30-35 minutes.
Homemade Vanilla Ice Cream
Breakfast: Zucchini Bread
Lunch: Baked Lemon Pasta
Snack: Twice Baked Sweet Potatoes
Dinner: Chicken Cordon Blue
Dessert: Vanilla Ice Cream
With the summer warming up fast, making your own ice cream is definitely a trick to know. You know exactly what is going in your ice-cream and you can customize it from the beginning:
- 2 cups heavy whipping cream
- 2 cups half-and-half cream
- 3/4 cup white sugar
- 1 tablespoon vanilla extract
- In a large bowl, combine the heavy cream and the half and half.
- Gradually whisk in the sugar until blended.
- Whisk in the vanilla.
- Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
- Whisk the mixture to blend and pour into the canister of an ice cream maker.
Breakfast: White Chocolate Chip Raspberry Waffles
Lunch: Rice Bake
Snack: Yogurt Covered Pretzels
Dinner: Black Bean and Salmon Tostada
Dessert: Apples and Honey with Cinnamon
I feel like I’ve been giving pretty complicated recipes this week, so I figure I’d make it nice and simple for this lovely Friday. Apples and honey with cinnamon is and honey is beyond delicious. An apple sweetened with honey is a great sweet treat the kids will love and it is low calorie too!
Apples and Honey with Cinnamon
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/3 cup honey
- 3/4 teaspoon ground cinnamon
- a few drops red food coloring, optional
- 1/2 cup raisins
- 6 apples
- In a large kettle or Dutch oven, combine the sugar, water, honey, cinnamon, food coloring, and raisins;
- Bring to a boil.
- Peel and core the apples;
- Add to the pan.
- Cover and simmer in the hot syrup until tender, about 20 minutes.
- Place apples in dish with sides,
- For serving, using a slotted spoon to spoon raisins in center of each apple.
- Pour syrup over all.
I hope you enjoy this tasty Friday night treat! Try adding ice cream or whipped cream for an extra sugar rush. Have a wonderful weekend and I’ll see you tomorrow!
Happy Friday, everyone. It’s Berry season! So a raspberry pie with vanilla ice cream is the perfect treat for a summer day. Have you considered starting a berry garden? It’s a lovely afterschool activity to do with the kiddies to wind down from the day and you will literally get to enjoy the fruits of your labor! Go to your local florist for startup plants. Here is the menu!
Breakfast: Banana Crumb Muffins
Lunch: Cuban Chicken Soup
Snack: Whole Grain Toast with Nutella
Dinner: Pinapple Glazed Chicken
Dessert: Raspberry Pie
- 1 quart fresh raspberries
- 1 1/4 cups white sugar
- 8 teaspoons cornstarch
- 2 tablespoons quick-cooking tapioca
- 6 tablespoons water
- 4 tablespoons butter
- 1 recipe pastry for a 9 inch double crust pie
- Mix together raspberries, sugar, cornstarch, minute tapioca and water
- Mix and let sit while you make your pie crust
- Put berries in bottom crust,
- Put 4 – 1 tablespoon pats of butter on top.
- Put on top crust and crimp edges.
- Make slits in the crust to allow the steam to escape.
- Bake at 425 degrees F (220 degrees C) for 15 minutes.
- Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.
Enjoy your evening and your weekend!
Happy Tuesday, everyone!
Today I have a really yummy treat for everyone. I’m originally from the south (Miami, Florida!) so I love good “down home” cooking. With parents from the Caribbean I am very used to full hearty meals that leave you feeling full for days. One of my favorite treats is honey cornbread. I can be eaten with dinner as a dessert or as breakfast with tea. Before I get to the main event, here is our hearty, healthy meal for the week:
Breakfast: Honey Cornbread
Lunch: Prosciutto and Melon Salad
Snack: Salted Dark Chocolate Almonds
Dinner: Standing Rib Roast with Cognac Sauce
- Preheat oven to 425 degrees F.
- Sift dry ingredients.
- Mix remaining ingredients, then add to dry ingredients. Beat until smooth.
- Pour into greased and floured 8-inch square baking pan.
- Bake for 20 minutes.
- Serve with butters and jams. It’s also excellent with spicy dishes.
Voila! Serve with butter with tea and it is an amazing breakfast and a great way to start a Tuesday. Enjoy!
October ’10 – Week 3
Breakfast: Cereal with Fruit and Milk
Morning Snack: Puppy Chow
Lunch: Chicken Quesadillas
Afternoon Snack: Banana Bread and Mango Lassi
Dinner: Fettucine Alfredo with a Green Salad
Dessert: Ice Cream
Recipe of the Day:
I love this stuff, and so do kids! When I was little, I used to buy baggies of it for a quarter at the bazaar at my grandmother’s church. It’s a truly addictive snack. This recipe is very simple and great fun for kids to help out with. Make up a huge batch of this for your next party or get-together, everyone loves it. (*Orange text indicates simple steps that kids can do!)
9 C Chex Cereal
1 C Chocolate Chips
1/2 C Peanut Butter
1/4 C Butter
1/4 t Vanilla
1 1/2 C Confectioner’s Sugar
Prepare the cereal into a large bowl. In a small saucepan over low heat, melt chocolate chips, peanut butter, and butter. Remove from heat and stir in vanilla.
Pour chocolate mixture over Chex cereal, then pour everything into a large plastic bag or plastic tub. Add powdered sugar and shake well to coat.
Spread mixture evenly on wax paper and let cool, then watch it disappear!
October ’10 – Week 3
Breakfast: Oatmeal with Fruit and Nuts
Morning Snack: Banana Bread and Mango Lassi
Lunch: Grilled Cheese and Tomato Soup
Afternoon Snack: Fresh Fruit and String Cheese
Dinner: Chicken Fajitas
Dessert: Ice Cream with Chocolate No-Bake Cookies
Recipe of the Day:
Chocolate No-Bake Cookies
My late Mother in Law used to make these cookies for my husband when he was little, and they’re still his favorite. Every once in a while, late at night, when we’re craving something sweet, we’ll whip up a batch of these. We always add coconut to ours because we love it, but they do not traditionally contain that ingredient and it may be omitted. We also do ours with crunchy peanut butter for the texture. These are a favorite in the summer because they don’t use the oven!
2 C Sugar
4 T Cocoa
1 Stick of Butter
1/2 C Milk
1 C Crunchy Peanut Butter
1 C Sweetened Flaked Coconut
1 T Vanilla Extract
3 C Quick-Cooking Oatmeal
Bring the sugar, cocoa, butter and milk to a boil in a heavy saucepan. Add the peanut butter, vanilla, coconut and oatmeal. Let boil for one minute. While still hot, drop tablespoonfuls onto a baking sheet or tray covered in waxed paper. Place in fridge. Let cool completely before eating.
October ’10 – Week 2 – Tuesday Dinner/Dessert, Wednesday Breakfast
Few things go together better than peaches and ginger. Bring them together in harmony with plums and cherries in this crisp of stone fruits. It’s perfect warm from the oven in the winter months, or eaten cold in the summer with a huge scoop of ice cream. (*Orange text highlights easy steps that kids can do.)
1 1/2 C AP Flour
1 T Cornstarch
1 C Sugar & 1/4 C Sugar, kept separate
1/3 C Brown Sugar
1 T Ground Ginger
1/4 t Salt & 1/4 t Salt, kept separate
2/3 C Butter, cut into pieces
2 C Cherries
1 t Vanilla Extract
Preheat oven to 375°. Pit and slice the cherries, plums and peaches.
In a large bowl, combine the first measurements of flour, sugar, and salt, plus the brown sugar. Using your fingers, work the butter into the dry mixture, until it forms crumbles the size of large peas.
In another bowl, combine fruits, ginger and vanilla. In a smaller bowl, combine the second measurements of sugar, salt, plus the cornstarch. Combine this with the fruit and toss.
Heap fruit mixture up high in a 9×13″ baking dish. Cover the fruit with the crumbly topping, being sure to fit it all around the top, and pinching with your fingers if necessary to seal in the edges.
Bake for an hour, or until fruit is tender, juices are bubbling, and the topping is golden brown. Tent with foil at any point through the baking process if you feel the topping is browning too darkly.
October ’10 – Week 2 – Dessert (M & T.)
This cookie, much like the orange clove shortbread from last week, are among those that keep me happy until the Christmas baking frenzy finally rolls around. Besides, it’s always good to practice recipes before you have to bake them for friends and family, right? The spicy-sweet cookies are sophisticated and genius with a cup of hot orange spice tea. (*Orange text highlights easy steps that kids can do.)
1/2 C Butter, Softened
1 C Sugar
1 lg Egg
1/4 C Molasses
1 t Vanilla Extract
2 C AP Flour
1/4 C Dark Cocoa Powder
1 1/2 t Baking Soda
1/4 t Salt
1 t Ground Ginger
1/2 t Cinnamon
1/4 t Ground Cloves
1/3 C Chocolate Chips
1/3 C Candied Ginger, diced
1/2 C Baking Sugar, for rolling cookies in before baking
Preheat oven to 375° and grease a cookie sheet or line with parchment.
In a large bowl, mix first 5 ingredients together until creamy and light. Using a whisk, sift together remaining ingredients, (except for the baking sugar,) until evenly distributed and chips and candied ginger are coated in a dusting. Add dry ingredients to wet, mixing until incorporated.
Form dough into balls about 1″ across and roll in baking sugar. Flatten slightly as you put them on the cookie sheet. Bake for 10-12 minutes, and allow to cool completely.
October ’10 – Week 2 – Snack (S, M, W, T, S.)
Never fails. At some point toward the end of the summer, my freezer becomes spontaneously full of blueberries and the next thing I know, I’m baking these bars. I fell in love with the particular blueberry oat bars that Starbucks carried once upon a time, and this recipe is the closest I’ve found to that same berry perfection. They’re a little chewy, a little crumbly, and moist and sweet all through the center. Carry one with you to work to have with your late-morning coffee. So worth it. The thickness and baking time of these bars depends entirely on what size pan you use. The recipe calls for the use of an 11×7, but if all you have are a 9×13 or an 8×8, adjust the baking time for a thicker or thinner bar, just checking it as you go. (*Orange text highlights easy steps that kids can do.)
1 3/4 C Quick Oats
1-1/2 C AP Flour
3/4 C Brown Sugar
1/2 C Nuts, chopped (I prefer almonds with blueberry, but you might choose something else.)
1/2 t Baking Soda
1/2 t Salt
3/4 C Butter, melted
2 C Blueberries, fresh or frozen doesn’t matter
1/2 C Sugar
3 T Water
2 T Cornstarch
2 t Lemon Juice
Preheat oven to 350° and grease your baking dish.
In a large bowl, mix oats, flour, brown sugar, nuts, baking soda and salt. Add in the butter, mix by hand until crumbly. Reserve aside 1 cup the mixture; press the rest onto the bottom of prepared dish and bake for 10 minutes.
While that’s baking, combine blueberries, sugar and water in medium saucepan. Bring mixture to a boil, simmer 2 minutes, stirring occasionally. Combine cornstarch and lemon juice, mixing well. Stir slurry into blueberry mixture. Cook, stirring, about 30 seconds or until thick.
Spread blueberry mixture over partially baked base. Sprinkle with reserved oat mixture, pressing down into blueberries slightly.
Bake 18 to 20 minutes, until topping is golden brown and the blueberries are bubbling. Let cool completely before slicing.