Category Archive: Recipe Index

Arroz Doce / Sweet Rice

As you might already know…. My favorite dessert is Arroz Doce /Sweet Rice.
Anytime my mom asked me what I wanted I would never ask for cakes, I would always answer Arroz Doce!!
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So it’s no surprise that I would have three different recipes in my cookbook for Arroz Doce /Sweet Rice in it.
Here’s one of the three recipes of Arroz Doce … This one is the creamiest by far!!
This one comes from my aunt Lilia. Thanks Tia!  xoxo
Here’s the recipe!!
2 Cups of white rice, preferably medium grain
2 Cups of sugar
2 Cups of water
6 Cups of whole milk
4 tablespoons of salted butter
Peel of 2 lemons
10 egg yokes *-/+ to your discretion.
Cinnamon to decorate
* Make sure have you rice rinsed and soaking in water for about an hour before you begin making the pudding.In a medium saucepan bring to a boil the rice, water, butter and lemon peels. Then lower the heat and continue to simmer until all the water has been completely absorbed. Making sure to stir occasionally so that the rice does not stick to the pan. Then remove the lemon peels.

In a separate medium saucepan, heat the milk until almost at a boil and pour the rice, add the sugar and stir everything together and bring everything to a boil again. Then lower the heat and constantly stir until the rice has absorbed all the liquid. This takes about 30 to 45 minutes or until the rice has thickened to the point that if you take your spoon, you can separate the rice long enough to see the bottom of the pan. At this time you will need to sample the rice and see if it has cooked. If it hasn’t you will need to add another 1 cup of very hot milk to it and stir again until it has been completely absorbed again.

In a separate bowl you’ll need to separate your eggs, since you will only be using the egg yokes. Beat the egg yokes and once the rice is cooked, you will add a couple of heaping spoonful’s of rice to the egg yokes, one spoonful at a time. Then you will incorporate the egg mixture back into the rice pan and cook for another 5-10 minutes so that the eggs can cook.
• It is very important to follow these steps and not jut put the egg yokes into the rice. If you do the eggs will cook and you will have scrabbled eggs.
Last step is to pour rice pudding in serving dishes and decorate with cinnamon.

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Biscoitos are made year round and are always available to enjoy with a good cup of coffee or tea…
Growing up my cookie jars were always filled with biscuits and I wouldn’t have wanted it another way.
Once you try these you’ll understand what I mean.
They are so special I hope you enjoy them with your family and when you do make sure to enjoy one for me too!! xox

Biscuits….Biscoitos de Nata
Makes 4 dozen biscuits

8 cups of flour
2 cups of heavy cream
2 cups of sugar
4 large eggs
2 teaspoons of baking powder
1 1/2 cup of butter *have at room temperature
1 tablespoon of lard/shortening *have at room temperature
1 teaspoon of salt
Zest of 1 lemon
Preheat oven at 350, and lightly grease baking trays

-In an extra large bowl combine the flour, baking powder and salt. Mix well and leave aside.

– In a separate large bowl, using a hand mixer, cream together the 3 sticks of butter and lard/shortening. Mix in the sugar and eggs and beat together at a high speed until creamy. Then add the heavy cream and beat for another 2 minutes. Once everything is well incorporated, mix in the lemon zest and leave aside.

-Next you will make a well in the bottom of the bowl of flour by pushing the flour to the sides of the bowl. Then, you’re going to slowly pour the creamy mixture in to the well. Using a mixing spoon, start blending them together until the dough gets too hard and then you will need to knead the rest by hand. Take the dough out of the bowl and place on to a floured surface and continue to knead until you can form the dough into a large ball. Now you can start and take pieces of dough and roll out into a small size ball or into shapes such as a wreath…It’s up to you…no right or wrong.
place in oven for 15-20 min +/- depending on your oven or until there a golden color.

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Malassadas is called by a lot of names: Filhos, Portuguese Donuts, Fried Dough or Beaver Tails.  The name may vary but one thing we all agree on is that they are delicious!!!
Growing up my mom would make malassadas just for special occasions. Her malassadas would be light and airy with a hint of lemon. Sometimes she wouldn’t the dough but instead make little balls of dough, which was like our version of donut holes. I remember eating them as quickly as they were being made.
Since I have posted this recipe before I was given a couple of great suggestions that I need to pass along…xoxo
1. From Bibiana… instead of using milk use cooking oil to dip your fingers when working the dough.
2. From Anna…Let the dough rise in a oven with door closed and light on… No drafts to worry about and the light gives it a little warmth.

Here’s My Aunt Lilia’s Version of
Malassadas/Fried Dough

Makes about a dozen
3 cups of all purpose flour
½ teaspoon of salt
7 Large eggs at room temperature
1 stick of butter, melted
¼ cup of sugar
2 envelopes of active yeast ¼ oz in each envelope
¼ cup of lukewarm water to dissolve the yeast
Zest of 2 lemons
Milk as needed for dipping hands
3 cups of oil for frying
3 cups of sugar for dredging
Cinnamon for sprinkling* optional

In a small bowl dissolve the yeast packets with the ¼ cup of lukewarm water and leave aside.
In a small saucepan melt the stick of butter and leave aside.
In a large bowl beat together the eggs, sugar, butter and lemon zest until creamy. Then add in small intervals the flour and salt and continue to mix well. Lastly, you will add the dissolved yeast into the mix and blend well. Knead the dough by hand until everything is well incorporated.
On the few occasions that I have made this recipe, the batter was a little on the wet side and I did need to add a few tablespoons of flour to the mix during the final kneading..
You will cover the large bowl with some kitchen towels and place the bowl in a warm place, free of drafts, and wait till the dough doubles in size.
*This can take an hour or two depending on the weather. If it’s a cold day expect it to take a little longer. My Aunt Lilia suggested that I turn the oven on in the kitchen and have the bowl of dough near by. The extra heat will help in those extra cold days to make it rise faster.

Directions for frying:
Once the dough rises and doubles in size, you are now ready to fry the dough.
In a large, deep pot such as a dutch oven, heat the 3 cups of oil over low heat. Using a small bowl of milk to dip your hands, take about 1 tablespoon of dough in your hand. The dough is on the sticky side so make sure you have enough milk on your hands to stretch out the dough until it is round and thin. Then drop it into the oil very gently, make sure to turn them on both sides until they are a golden brown.
* It’s very important to make sure that the oil does not get too hot. What will happen is that the outside of the Malassadas will fry up quickly and also begin to burn but the inside will stay raw and undercooked. So be very careful and keep a close eye.

As soon as they are done frying I always place them first on a tray lined with paper towels so that any excess oil can be absorbed. Then I have another deep-sided tray filled with sugar ready, and while the Malassadas are still warm, dredge them through the sugar; you can also sprinkle some cinnamon if you like. I wasn’t raised with that, but I have heard that sometimes they would also add it.

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