Fruit Compote

image courtesy of yourpersonalgourmet.com

Ingredients:

1   -  pineapple, cut into fourths and pared

2   -  cups sugar

2   -  cups water

6   -  whole cloves

1   -  stick cinnamon

3   -  apple cut into fourths

3   -  peaches cut into fourths

1   -  tbsp. grated lime peel

1/4-  cup lime juice

Procedure:

•   Cut each piece of pineapple into 1/2 inch slices. Mix sugar, water, cloves and cinnamon into 4-quart Dutch oven. Heat to boiling; stir pineapple and remaining ingredients.
• Heat to boiling; reduce heat. Cover and simmer 10 minutes. Remove from heat; cool slightly. Cover and refrigerate until cold.

Good for 8 servings.

Book: Betty Crocker's Southwest Cooking

Guava Paste and Cream Cheese

image courtesy of foodmayhem.com

Ingredients:

1   -  package (3 oz.) cream cheese

4   -  oz. guava paste

Procedure:

• Cut cream cheese into fourths. Cut guava paste into 8 thin slices. Place each cream cheese between 2 slices guava paste. Serve with cookies if desired.

Good for 4 servings .

Book: Betty Crocker's Southwest Coking

Mango Mousse

image courtesy of saidaonline.com

Ingredients:

1/2  -  cup sugar

2     -  envelopes unflavored gelatin

4     -  eggs

3     -  egg yolks

2     -  cups mashed ripe mangoes (about 3 mangoes)

1/4  -  cup brandy

1/4  -  tsp. almond extract

2     -  cups whipping cream

Sweetened whipped cream

Procedure:

•     Mix sugar and gelatin in 2-quart saucepan. Beat eggs and egg yolks until thick and lemon colored, about 5 minutes.
• Stir eggs into gelatin mixture. Heat just to boiling over medium heat, stirring constantly. Remove from heat; stir in mangoes, brandy and almond extract. Refrigerate just until gelatin mixture mounds slightly when dropped from a spoon, about 1 ½ hours.
•   Beta whipping cream in chilled bowl until stiff. Fold mango mixture into whipped cream. Our into 8-cup mold. Refrigerate until firm, about 4 hours; unmold. Garnish with mango slices if desired.

    

Good for 12 servings.

Apricot Mousse: Substitute 1 can (30 oz.) apricot halves, drained, for the mangoes. Place apricots in blender container; cover and blend on high seed until smooth, about 1 minute. Decrease sugar o ¼ cup.

image courtesy of funduefoods.com

Peach Mousse: Substitute 1 can (29 oz.) apricot halves, drained, for the mangoes. Place peaches in blender container; cover andblend on high seed until smooth, about 1 minute. Decrease sugar o ¼ cup.

image courtesy of easteuropeanfood.about.com

Book: Betty Crocker's Southwest Cooking

Pumpkin Flan

image courtesy of myrecipes.com

Ingredients:

3/4  -  cup sugar

1/4  -  cup water

1     -  cup canned pumpkin

3/4  -  cup sugar

1     -  tsp. ground cinnamon

½    -  tsp. ground ginger

¼    -  tsp. ground allspice

¼    -  tsp. nutmeg

6     -  eggs

1     -  cup half-and-half

1     -  cup whipping cream

Procedure:

•  Heat oven to 350⁰. Heat ¾ cup sugar and the water boiling in heavy 2-quart saucepan over low heat, stirring constantly. Boil, without stirring, until mixture is deep golden brown.
• Place quiche dish, 9x1 ½ or 10x1 ¼ inches, in hot water until warm (to prevent dish from cracking when pouring hot syrup into it); dry completely. Pour syrup into dish; immediately rotate dish until syrup covers bottom.
• Beat remaining ingredients except half-and-half and whipping cream in large bowl until well blended; beat in half-and-half and whipping cream. Pour over syrup. Place quiche dish in shallow roasting pan on oven rack. Pour hot water into pan to depth of 1 inch.
• Bake flan until knife inserted in center comes out clean, 1 to 1 ¼ hours.
  Remove dish from water; col 15 minutes. Refrigerate until chilled, at least 3 hours. Loosen side o flan from dish, using knife; unmold. Refrigerate any remaining flan.

Good for 10 servings.

Book: Betty Crocker's Southwest Cooking
    

Brandy Flan

image courtesy of explanis.pl

Flan is the quintessential Spanish and Mexican dessert. It may be dense or light,dependent on custom and region, but it is always rich in eggs.

Ingredients:

3/4  - cup sugar

2     -  tbsp. water

2     -  eggs

½    -  cup sugar

2     -  tbsp. brandy

½    -  tsp. vanilla

¼    -  tsp. ground nutmeg

¼    -  tsp. ground cinnamon

¼    -  tsp. ground allspice

Dash and Salt

2     -  cups lukewarm milk (scalded then cooled)

Procedure:

• Heat ¾ cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Gradually stir in water. Divide syrup evenly among 6 oz. custard cups. Let stand until hard, about 10 minutes. 
• Heat oven to 350⁰. Beat eggs slightly in medium bowl; mix in remaining ingredients except milk. Gradually stir in milk; pour over syrup in each cup. Place cups in rectangular 13x9x2 inches, on oven rack. Pout very hot water into pan to within ½ inch of tops of cups. 
• Bake until knife inserted in center comes out clean, about 45 minutes. Remove cups from water. Refrigerate until chilled; unmold.

Good for 6 servings.

Book: Betty Crocker's Southwest Cooking

Baked Indian Pudding

image courtesy of recipesavvy.com

Ingredients:

¼  -  cup sugar

1   -  tsp. ground cinnamon

½  -  tsp. ground ginger

¼  -  tsp. salt

¼  -  tsp. ground nutmeg

4   -  cups milk

½  -  cup yellow cornmeal

½  -  cup golden raisins

½  -  cup maple syrup

2   -  tbsp. margarine or butter, softened

2   -  eggs, beaten

Whipped Cream

Procedure:

• Heat oven 350⁰F. Mix sugar, cinnamon, ginger, salt and nutmeg until well blended; reserve. 
• Heat milk to scalding in 3-quart saucepan; stir in cornmeal. Cook over low heat, stirring constantly, until very thick, about 20 minutes. Remove from heat; stir in sugar mixture and move from heat; stir in sugar mixture and remaining ingredients except whipped cream 
• Pour into greased 2-quart casserole. Place casserole in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to depth of 1 inch. Bake until knife inserted in center comes out clean, 55 to 60 minutes. 
• Serve warm with whipped cream.

Good for 8 servings.

Book: Betty Crocker's Southwest Cooking

Peach Cobbler

image courtesy of suratnaturopathic.com

Procedure:

1/4  -  cup packed brown sugar

1     -  tbsp. lemon juice

1/2  -  tsp. ground cinnamon

3     -  lbs. peaches, sliced, or 2 packages (16 oz. each) frozen sliced peaches, thawed and   drained

3/4  -  cup all-purpose flour

1/2  -  cup granulated sugar

2     -  tsp. baking powder

1/4  -  tsp. salt

3/4  -  cup whipping cream

1/4  -  cup margarine

Caramel Sauce

Ingredients:

• Heat oven to 375⁰C.
• Mix brown sugar, lemon juice, cinnamon and peaches; place in greased shallow 2 ½ quart casserole.
• Mix flour, granulated sugar, baking powder and salt; stir in whipping cream and margarine until well blended.
• Spoon batter over fruit.
• Bake until crust is deep golden brown,40 to 45 minutes.
• Serve warm with war Caramel Sauce.

Good for 8 servings.

Book: Betty Crocker's Southwest Cooking

Mango Lassi

  image courtesy of ifood.tv

Ingredients:

200 -  grams yogurt

330 -  ml cold water

450 -  grams can mango slices in light syrup

1     -   tbsp. caster sugar

1/4  -   tsp. saffron powder

Saffron is the dried stigmas of a member of the crocus family & is available in strands or ground form. It gives yellow-orange color to food. Quality saffron is the world’s most expensive spice.

Image courtesy of chickeneggdesign.com

Procedure:

• Blend or process all ingredients, including mango syrup, until smooth cover, refrigerate. 
• Serve Mango Lassi over ice.

Recipe By: Rogan Josh
Magazine: The Australian Women's Weekly-June 1999