Queijadas Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a blender, combine eggs, sugar and butter. Blend until smooth. Pour in flour and milk, a little at a time, blending until smooth again. Stir in vanilla.
• Pour into muffin tins, filling 3/4 full. Bake in preheated oven 45 minutes, until golden brown. Serve hot or cold.

Steps:

• Mix the eggs well.
• Add sugar and mix.
• Add cooled butter and mix.
• Add milk and flour, mix well.
• Spray a muffin tin with Pam cooking spray.
• Fill muffin tins 3/4 full with mixture.
• Place in a 325 oven for approximately 3/4 of an hour.
• If you want, you can sprinkle some with cinnamon when they come hot out of the oven.

Steps:

• For the pastry: Combine the flour and salt in a large bowl.
• With a pastry blender, cut in the shortening until the texture of fine meal.
• Forking briskly, drizzle just enough ice water over the mixture to make it hold together.
• Shape into a ball, wrap in wax paper, and refrigerate several hours.
• Meanwhile, prepare the filling: In a food processor fitted with the metal chopping blade (or in a blender or electric mixer set at highest speed), process the mozzarella, butter, sugar, and cinnamon about 60 seconds nonstop until smooth and creamy.
• Scrape down the work bowl sides with a rubber spatula and beat 60 seconds longer.
• Note: It will take longer for the electric mixer to reduce the mixture to creaminess, perhaps 3 to 4 minutes of steady beating.
• Add the egg yolks, one at a time, beating well after each addition.
• Add the flour and pulse the motor on once or twice to blend.
• Transfer the mixture to a small bowl; cover and chill several hours.
• When ready to bake the queijadas, preheat the oven to 400 degrees Fahrenheit.
• Divide the pastry in half and roll, first one half, then the other, as thin as paper, on a lightly floured pastry cloth with a lightly floured, stockinette-covered rolling pin.
• Cut into rounds with a 3 1/2 inch cutter.
• Also re-roll and cut the scraps.
• Fit the pastry into plain or fluted tart tins measuring 2 1/2 inches across the top.
• Set the tins on baking sheets, then half-fill each tart shell with the cheese mixture.
• Bake uncovered for 18 to 20 minutes, just until the filling is puffy and a rich amber brown.
• Remove the tarts from the oven, cool until easy to handle; then using a small pointed knife, gently pry the tarts from the tins.
• Serve at room temperature.

Steps:

• Combine the water and sugar to make a caramel.
• Add the margarine and beans, cook for a few moments.
• Let cool completely and add the 12 yolks.
• Beat 2 egg whites and add to the mix.
• Bake at 350 degrees for 45 minutes.
• When cool, dust with confectioner's sugar.

Steps:

• Butter and cover 24 tins with the pastry of your choice.
• Mix all ingredients well, beating alittle.
• Fill tins half way.
• Bake in a preheated 375 degree F (190 C) oven for about 20 minutes or until cream is solid.
• Remove tarts from tins while hot. Cool.

Steps:

• PASTRY:
• Preheat the oven to 400°.
• Sift the flour, 2 tablespoons sugar and 1/8 teaspoon salt into a large, chilled mixing bowl, and add the chilled butter
• With your fingertips rub the flour and fat together until they look like flakes of coarse meal. (Or use the food processor).
• Add the lightly beaten egg and toss together until the dough can be gathered into a compact ball. Wrap in wax paper and chill the dough for at least an hour before using.
• On a lightly floured surface, roll the dough into a circle about 1/8 inch thick. Press into nonstick greased Large Pie Tart Dish.
• FILLING:
• Reduce the oven heat to 350°. With an electric mixer or food processor, beat the cream cheese, pot cheese and sugar together until light and fluffy. Then beat in the egg yolks,orange juice,zest, cinnamon and ½ teaspoon salt.
• Spoon the cheese mixture into the tart
• Bake in the middle of the oven for 20 minutes, or until the filling is set and a cake tester inserted in the center comes out clean. Cool the tart to room temperature, then carefully slip out of the tin and serve.