Dominican Republic desert recipes?

Question

can you guys name any easy recipes? it's for a project ; i have to make food.

Answer 1

JALAO (Coconut & Honey Candy)

http://www.dominicancooking.com/desserts...

FRUTAS en ALMIBAR (Fruits in Light Syrup)

http://www.dominicancooking.com/desserts...

Answer 2

http://www.dominicancooking.com/desserts...

http://www.dominicancooking.com/desserts...

http://www.dominicancooking.com/desserts...

(*-*)

Answer 3

Conconete

INGREDIENTS:

1 3/4c packed shredded Coconut (Mounds or Bakers brand)

1/3 cup sugar

1/2 (to 2/3) cup milk *(to juice-in the coconut)

1/2 cup 'butter flavored' Crisco shortening (or 1 sticks of margarine softened)

1 egg

1/2 teaspoon almond essence

1 teaspoon vanilla extract

2 cups of all purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon grated nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

METHOD / DIRECTIONS:

Combine coconut, 1/2 cup milk, 1/2 teaspoon almond essence. Set aside.

Blend shortening and sugar for about 1 minute; add egg, 1 teaspoon vanilla.

Combine all dry ingredients and incorporate to the sugar mixture in three portions, making sure each portion is mixed well before adding the next. Dough should be on the sticky side. Drop soup spoonfuls of the mixture on a lightly greased baking sheet and bake in a 350*F oven about 27 minutes or until light brown. Let cool for about 7 minutes and store in an air tight container with a slice of bread to keep them soft and fresh. Replace slice of bread after 48 hours. Taste better next day Yield about 1 1/2 dozen.

*If you can grate your own coconut... More power to you!

If using fresh grated coconut reduce milk to about 1/4 cup and quantity of coconut to 1 1/4 cups.

A disadvantage of using packed coconut: No little pieces or stomps of coconut in the bun.



Budin de Maiz

Corn Pudding



Recipe        



Serves: 10

Country: Dominican Republic

INGREDIENTS:

2 -15 oz. cans of Creamed Corn

2 quarts of milk

.5 lb. granulated sugar

2 ozs. cornstarch

1 vanilla bean

2 ozs. ground cinammon

optional: Substitute .5 can (10 oz.) cream of coconut for milk

METHOD / DIRECTIONS:

Using a blender, combine the creamed corn, cream of coconut and half the milk. Pass through a medium mesh strainer, add the rest of the milk, the sugar and the vanilla bean and bring to a boil. Reduce to a simmer, add the cinammon and cook gently for 10 minutes. Dissolve corn starch in a bit of water and add. When pudding has thickened, turn off heat at once, remove vanilla bean and pour the pudding into individual cups or serving bowl and dust with ground cinammon. DO NOT REFRIGERATE BEFORE SERVING.