Danish Julakake

Ingredients:

2 Cups of milk

1 Cake yeast

½ lb. Raisins

1/3 lb. Butter

½ Citron, or less

1 tsp. Cardamon seed, ground

1 tsp. Salt

1 Egg

½ Cup sugar

Flour, to make soft dough

Preparation:

Mix the milk, yeast cake, salt sugar, butter, egg, and flour as you would for ordinary bread. Let rise and knead well on bread board. Add cardamon seeds, citron, and raisins. Lets rise again. Form into two loaves. Let rice in pans and brush over with milk or butter. Bake about ½ hour.

Gallo Pinto

Ingredients:

Butter
1 Onion, finely chopped
1 lb. Cooked beans
2 Cups white rice, cooked
Salt and pepper

Procedure:

In a large frying pan melt the butter and fry the onion until golden and transparent. Add the beans and continue frying. Add the rice and cook over low heat until the mixture is dry.

Shrimp With Rice

Ingredients:

2 1/3 Cup cooked white rice
6 oz. Shelled shrimp
4 Tablespoons oil
½ Cup shelled cooked peas
1 Beaten egg
2 Pinches salt
1 Medium onion, chopped

Procedure:

              Heat 2 tablespoon of oil in pan, add rice, a pinch of salt and stir for 2 minutes. Pour beaten egg over the rice. Stir until the egg is cooked and remove from the stove. Heat the remaining oil in another pan, fry the onion for 1 minute and season with salt. Add the shrimp and peas, stir for a few minutes, add rice. Stir once again.

Porotos Granados

Ingredients:

4 lb. Fresh cranberry beans
2 Cups onions chopped
1 lb. Butternut squash peeled and cubed
2 Garlic cloves, crushed
¼ Cup oil
½ Teaspoon paprika
2 Ears of corn, only kernels
5 Leaves fresh basil
Salt

Procedure:

                In a large saucepan cook the beans in plenty of salted water for one hour or until tender. Drain and reserve 1 cup of cooking liquid. In a frying pan heat the oil, add the paprika, squash, onions and garlic; saute until they are tender. Add this mixture and all other ingredients to the beans. Cook over heat for one hour or until the beans and soft. Add some chicken broth if necessary. Add the corn 5 minutes before serving and cook. Serve with

Old-Fashioned American Shortbread

Ingredients

1 Cup unsalted butter
1 Cup sugar
3 Eggs
½ Teaspoon Caraway seeds
4 Cups sifted flour

Preparation:

               In a large mixing bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Mix in the caraway seeds. Blend in the flour, ½ cup at a time, and work the mixture into a smooth dough. The dough will probably be too stiff to use an electric mixture or food processor, and is best kneaded by hand. On a floured work surface, roll out the dough to a thickness of ½ inch. Cut the dough into 2-inch squares and transfer the squares to the baking sheets. Bake for about 15 minutes.

Chocolate Chip Cookie

Ingredients:

½ Cup unsalted butter, softened
1/3 Cup dark brown sugar
1/3 Cup sugar
1 Egg
1 Teaspoon vanilla extract
1 Cup plus 2 tablespoon sifted flour
½ Teaspoon baking soda
1/3 Teaspoon salt
7 ½ - ounce Package semi-sweet chocolate morsels
¾ Cup walnut, coarsely chopped

Procedure:

 Preheat oven to 375. Lightly grease 2 large baking sheets with butter. In a large mixing bowl, cream the butter and the sugars. Beat in the egg and the vanilla extract. Mix well, sift together the flour, baking soda, and salt. Gradually add the flour mixture to the batter. Add the chocolate morsels and the chopped walnuts. Mix well. Drop rounded teaspoonful of the batter onto the baking sheets, about 2-inch apart. Bake for 10-12 minutes, or until cookies have browned around the edges. Remove from oven.

Cheesecake Bars

Ingredient

Crust And Topping:

1/3 Cup unsalted butter

1/3 Cup light brown sugar
1 Cup sifted flour
½ Cup blanched almonds chopped

Filling:

8-ounce package cream cheese
¼ Cup sugar
1 Tablespoon lemon
2 Tablespoon heavy cream
1 Teaspoon vanilla extract

Procedure:

                     First make the crust and topping. Melt the butter in a saucepan over very low heat. In a large mixing bowl, combine the melted butter, sugar, and flour. Add the chopped almonds. Reserving one cup for the topping, press the rest of the mixture firmly into the bottom and sides of the baking pan. Bake for 12 minutes. Remove from the oven and set aside. Leave oven on. Make the filling, in a small bowl, combine the cream cheese with the sugar, lemon juice, cream, and vanilla extract. Pour this mixture into the baked crust. Sprinkle the remaining almond mixture evenly over the filling. Return the pan to the oven and bake for an additional 25 minutes. Remove from oven. Allow to cool completely, and then cut into 2-inch bars.