Bolinho de Chuva

 Ingredients:

• 2 cups of flour
• 1 large egg
• 2 tablespoons of sugar
• 1 teaspoon of baking powder
• ½ cup of milk
• Ground cinnamon

Directions:

1. Mix baking powder, egg, flour and milk in a bowl
2. Form into round balls and fry in oil (completely covered in the oil)  
3. Roll in cinnamon and sugar after frying

Notes: They taste a little like cinnamon and sugar donut holes. For more variety small pieces of apple can be added to the mix.

Recipe is from Brazil.

Quesillo (Flan)

Ingredients:

• 1/2 cup white sugar
• 6 eggs
• 1 can sweetened condensed milk (14 oz)
• 14 oz milk

Directions

• Stir sugar in a heavy saucepan over medium heat until melted and caramel-colored (it is easy to burn, so stir constantly)
• Pour the sugar mixture into a double boiler pan
• Whisk together eggs, sweetened condensed milk, & regular milk

Double Boiler Option:

1. Pour milk mixture over sugar mixture in double boiler pan after blended well
2. Add water to the double boiler & cook at medium heat for 1 hour (it is done when a knife comes out clean) 
3. Remove from the double boiler and cool for 15 min before turning out onto a plate

Oven Option: 

1. Pour sugar mixture into a round pan (glass) or loaf pan (glass)
2. Pour milk mixture into the pan over sugar mixture
3. Place pan (glass) into a larger pan (glass) & put into a 350 degree pre-heated oven
4. Pour boiling water into outer pan to a height of about 1 inch
5. Bake for about an hour or until knife comes out clean
6. Turn the quesillo out onto a plate or serve from pan

This recipe is from the Dominican Republic, but is common throughout Latin America.

Helado de Canela (Cinnamon Sorbet)

Ingredients:

• 5 cups water
• 1 1/4 cups granulated sugar
• 1 cinnamon stick (or more for topping)
• 2 tsp cold water
• 1 tsp corn starch
• 1 tsp lemon juice
• Ground cinnamon (optional)

Directions:

1. Boil 5 cups water with cinnamon until it has color, flavor & diminishes to 4 cups
2. Add sugar & let it boil for 5 minutes
3. Dissolve tsp corn starch in 2 tsp cold water & add to above mix
4. Cook for 5 minutes
5. Remove from heat & cool down a bit
6. Add tsp lemon juice & strain mixture
7. Put the mixture in the freezer after it is cold
8. Stir  sorbet so that it does not get very hard (before it gets completely frozen)
9. Repeat this 2 or 3 times, until the sorbet is ready
10. Top with ground cinnamon and cinnamon stick & serve

Serves 8.

Brigadeiro - A Candy in Brazil

Ingredients:

• 1 can condensed milk
• 1 Tbs margarine (without salt)
• 4 Tbs baking cocoa

• Chocolate sprinkles
• Mini cupcake liners (optional)

Directions:

1. Place condensed milk, margarine, & baking cocoa in pan
2. Cook on medium heat
3. Stir constantly with a wooden spoon
4. Cook the mixture until it separates from the side of the pan
5. After it cools, grease your hands with margarine & make small balls with the mixture
6. Roll them in chocolate sprinkles
7. Put in mini cupcake liners (optional) 

Note:  This treat is very popular at birthday parties and special events.

Recipe is from Brazil.

Torta del Cielo

Torta del Cielo (Heavenly Cake or Almond Sponge Cake)

Ingredients:

• 180 grams of almonds, raw with skin
• 2 sticks unsalted butter & butter for greasing pan
• 2 cups sugar
• 3 eggs, lightly beaten
• 1 teaspoon of almond extract
• 1 teaspoon vanilla
• 9 tablespoons flour
• 1 pinch salt
• powdered sugar
• slivered almond toasted

Directions:

1. Butter 8 inch/20 cm circular or square cake pan lightly & line with baking paper
2. Put almonds in food processor to form crumbly mixture & set aside
3. Beat butter with sugar until fluffy
4. Beat eggs (lightly beaten), almond mixture, vanilla, & almond extract until well blended
5. Stir in the flour & salt
6. Pour batter into the pan
7. Bake in preheated oven at 350ºF/180º C for 40 to 50 minutes, or until light & fluffy
8. Remove from oven & let cool on wire rack
9. Sprinkle with powdered sugar & decorate with toasted sliced almonds

Optional- Serve with ice cream & almonds
Serves 4-6