* 4 cups all-purpose flour
* 2 teaspoons baking powder
* 7/8 cup butter
* 3 egg yolks
* 1 cup milk

* 2 (14 ounce) cans sweetened condensed milk
* 1 cup chopped walnuts
* 1/4 cup brandy
* 1/4 cup water

Methods:

1. Preheat oven to 350 degrees F (175 degrees C). Mix together the flour and baking powder; set aside.
2. In a large bowl, beat the butter until creamy. Blend in the egg yolks, one at a time. Beat in the flour mixture alternately with the milk. The dough will be stiff like a cookie dough. Divide the dough into 10 pieces and shape into balls. Roll each ball into a 9 inch circle. Place on cookie sheets and prick with a fork in several places.
3. Bake in the preheated oven for 10 to 12 minutes, or until golden brown. Set aside.
4. Make the Caramel Filling: In a sauce pan, boil the unopened cans of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes. In a small measuring cup, combine the brandy and water.
5. Place one cookie layer on serving plate. Sprinkle with brandy mixture, then spread with the now thickened condensed milk. Sprinkle with nuts. Continue stacking until all layers are used.

How visitors found this page:

• torta de hojas
• torta de hojas recipe
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• torta de mil hojas recipe
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• lomito
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• torta mil hojas recipe
• lomito recipe

* 1 quart whole milk
* 1 cup white sugar
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon baking soda

Methods:

Bring milk, sugar, and vanilla extract to a boil in a saucepan over high heat. Reduce heat to medium-low, and continue cooking, and continuously stirring until the milk has thickened and turned a caramel color, about 1 hour. Stir in baking soda. Continue cooking until the milk has reached a pudding consistency. Pour manjar into a bowl and cool completely in the refrigerator.

How visitors found this page:

• Manjar de leche
• azzo con leche
• chile manjar recipe
• recipes dulce de leche from scratch
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• history of dulce de leche in chile
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• dulce de leche chilean recipe

2 large untreated thick-skinned oranges
3-1/4 cups water
1/4 cup sugar

Methods:

1. With a vegetable peeler or a zester, cut strips of zest from the orange rind, leaving the bitter white pith behind. Slice the zest into thin julienne.
2. In a small saucepan, bring 1 cup of the water to a boil. Add the orange zest, and boil about 3 minutes. Drain and repeat the boiling for a total of three times, changing the water each time. Drain.
3. In the same saucepan, dissolve the sugar in the remaining 1/4 cup water. Bring the sugar mixture to a boil, and add the orange zest. Simmer over low heat until all the liquid has evaporated, and the zest is covered with the thick syrup, 8 to 10 minutes. Be careful not to caramelize sugar. Transfer the zest to a rack or a lightly oiled baking sheet. Let cool, and store in an airtight container until ready to use.

1 lrg can sliced peaches
1 lrg can plums or pears
1 lrg can apricots
1 lrg can bing cherries
1/4 cup butter
2 cup sour cream
1 cup dark brown sugar

Method :

* An hour (or more) before serving, put sour cream in a sauce boat from which it will be served, and pack the brown sugar on top of it. DO NOT STIR! Let it stand at room temperature. The sugar will melt and bubble on top of the cream. Drain all the fruit, reserving the juices mixed together. Gently mix all fruits, and put in a large, deep casserole dish.
* Fill the casserole 3/4 full with the blend of fruit juices. Dot with butter on top. Cover and bake in a 350 degree oven for 30 to 40 minutes, until the fruit and juice is nicely hot. Serve hot, and pass the sour cream mixture to each person to top his or her portion. Be sure to dip down to the bottom to get both the cream and the brown sugar.

How visitors found this page:

• chilean fruit

1/4 cup plus 3 Tbsp. butter
1/4 cup plus 3 Tbsp. sugar
1 x egg, beaten
3/4 cup plus 2 Tbsp. flour
1 can condensed milk

Method :

* Cream together butter and sugar; add egg and flour and mix well. Drop by scant teaspoonfuls onto cookie sheet.Pat with a floured finger into very thin little circles (quarter to half dollar size). Bake at 325 degrees for 10-12 minutes, until just starting to brown around edges.
* Sandwich two cookies together with cooked condensed milk.To cook condensed milk, place entire, unopened can in a large saucepan, cover with water.Bring to boil and simmer about 2 hours. This turns it into caramel.

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• Aflajores
• chilean aflajores

3 cups quinoa
⅓ cup raisins
½ cup dark rum
3 cups milk
2 cups heavy cream
2 cups sugar
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup grated dehydrated coconut
4 egg yolks
Cinnamon powder to sprinkle
Sweetened whipped cream or sour cream

Methods:

1. Put the quinoa in a strainer and wash under cold running water,drain.In a large pot, put the quinoa and cover with cold water;bring to a boil over high heat,stirring occasionally. Remove from the heat and drain in a colander; rinse under cold running water. Return the quinoa to the pot and cover with cold water gain.Boil again until the grains open; remove from the heat, drain and set aside.

2. In a small bowl, place the raisins and rum, soak for 10 minutes.

3. In a saucepan, place the reserved quinoa,milk,cream,sugar,salt,cinnamon and cloves;bring to a boil over low heat stirring occasionally to prevent from sticking. Reduce heat and place a bread toaster under the saucepan; cook for 15-20 minutes constantly stirring until the liquid has completely evaporated and the mixture thickens. Add the raisins, soaking water and the grated coconut. Cook while stirring for another 5-10 minutes or until the liquid evaporates and the bottom of the saucepan can be seen. Remove from the heat and beat the egg yolks into the mixture until completely blended.

4. On a serving platter pour the mixture and sprinkle the surface lightly with ground cinnamon; let cool at room temperature and serve with whipped or sour cream. Once the dessert has cooled down it can be kept covered and refrigerated for up to one week.

How visitors found this page:

• manjar de quinoa
• quinoa dessert recipes
• flan de quinoa
• chilean quinoa recipe
• Manjar
• Quinoa Dessert (Manjar de Quinoa)
• manjar de quinua
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• cold chilean dishes

Custard:
1 cup sugar
5 egg whites
½ cup lúcuma purée

Vanilla cream (1 cup):
3 egg yolks
¼ cup sugar
1 cup milk
Vanilla extract

Methods:

1. put the sugar and ½ cup of cold water in a small saucepan.Stir over medium heat until sugar dissolves, increase heat and boil without stirring,to hard-ball stage.

2. Bear the egg whites in a bowl until stiff and gradually pour in the hot syrup whisking constantly until the meringue is cold and shiny.Fold in the lúcuma purée.

3. Pour the mixture into a buttered mold and bake in an oven at medium heat for 15 minutes or until puffed and golden. Remove from the oven, allow to cool and unmold on to a serving platter.

4. While the custard is baking,prepare the vanilla cream.Beat the egg yolk and the sugar in a bowl until the mixture is pale and frothy. Boil the milk in the saucepan, remove from the heat and slowly stir in the egg yolk,mixing constantly.Return the custard to the pan and heat gently.Stir constantly with a wooden spoon without letting it boil until the custard thicken slightly and coats the spoon with a light film.Remove from the heat and add the vanilla; allow to cool.Serve in a sauce boat together with the custard.

How visitors found this page:

• flan de lucuma
• lucuma recipes
• chilean flan recipe
• Lúcuma Custard (Flan de Lúcuma)
• lucuma custard
• chilean flan
• BAVAROIS DE LUCUMA
• lucuma dessert recipes
• lucuma desserts
• bavarois de lucuma recipe

12 whole dried peaches
Sugar
Cinnamon stick
250 grs. (¼ lb.) wheat mate or 250 grs. wheat

Methods:

In bowl soak peaches in cold water overnight.Next day place in saucepan with soaking water; add sugar to taste and cinnamon. Cook until tender; let cool in cooking liquid.

Preparing mote: In saucepan put wheat in water with ashes from eucalyptus or cypress tree; boil to loosen the skin.Drain and rub wheat with hands to remove skin; wash in cold water and boil again.Drain and cool.In a serving dish place peaches with juice and sprinkle with cooked mote. Serves 6.

How visitors found this page:

• mote con huesillo
• mote con huesillo recipe
• mote con huesillos recipe
• mote recipe
• Mote con huesillos
• how to make mote con huesillo
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• making mote con huesillos
• recipe for mote con huesillos from chile

12 large kiwifruit, peeled and cut into 3 4-inch cubes
2 tablespoons brown sugar
1 tablespoon grated lemon peel
1 tablespoon all-purpose flour
1 2 teaspoon ground cinnamon
1 2 package (3.2 oz) prepared corn muffin mix
1 tablespoon additional brown sugar
1 2 teaspoon ground nutmeg
Vanilla ice cream or cream (optional)

Methods:

1. Preheat oven to 375ºF.
2. Place cubed kiwifruit in well-greased baking casserole. Combine brown sugar, lemon peel and flour and sprinkle on top of fruit. Mix lightly and place in hot oven for 25 minutes.
3. Prepare 1&Mac218;2 package muffin mix as directed. When fruit mixture is hot and bubbling, spoon on prepared mix. Mix the extra brown sugar and nutmeg and sprinkle on top. Return cobbler to oven for another 18 – 20 minutes or until crust is golden brown and done.
4. Remove and allow to cool. Serve warm, with ice cream or cream, if desired.

CRUST
2 c all-purpose flour
Pinch salt
1/2 tsp baking powder
1/4 c sugar
1 stick (1/2 c) butter, cut into small pieces
1 large egg, lightly beaten
About 1 tbsp cold water

FILLING
2 c quesillo (Chilean cow’s milk cheese—if you can’t find it, use 1 1/2 c whole milk ricotta mixed with 1/2 c heavy cream)
1 c powdered sugar, plus additional for dusting
4 eggs
1 tbsp finely minced lemon zest
3 tbsp cornstarch
3/4 c raisins or currants, soaked in hot water or rum for 15 minutes, drained

Methods:

FOR CRUST:
Sift flour, salt, and baking powder onto a work surface. Make a well in the center and add granulated sugar and butter. Working quickly and using your fingertips, rub the butter into the flour mixture until it forms coarse crumbs. Add the egg and 1 tbsp cold water. Mix quickly; it’s too dry, add a little more water. Gather the dough into a ball and knead lightly with the palm of your hand for a few minutes until it feels soft and no longer sticky. Wrap dough tightly in plastic wrap and refrigerate at least 30 minutes. Preheat oven to 375F. Generously butter a 9” spring form pan or deep pie plate.

FOR FILLING:
Place cheese mixture in a blender, and blend until smooth. Pour the mixture into a bowl. Add powdered sugar and eggs, one at a time, and whisk to combine. Stir in the lemon zest, cornstarch and raisins. Roll out the dough into a large enough circle to fit the pan. Line prepared pan with the dough and chill 15 minutes. Pour the cheese mixture into the crust—it should reach the top of the pan.

TO FINISH:
Bake in the lower third of the oven 50 to 60 minutes, until the filling is set. If top browns too quickly, cover loosely with foil. Allow the cake to cool on a wire rack before removing from pan. Serve lukewarm or chilled, dusted with powdered sugar.

How visitors found this page:

• chilean kuchen recipe
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