PANAMA CANAL DESSERT
This is one of my families favorite desserts. This recipe seems to have a lot of different names, and they are all delicious.
Provided by Lavender Lynn
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cream flour, margarine, and nuts. Press into 9 x 13 pan.
- Cook for 10 minutes @ 350°F Let cool.
- Beat cream cheese, powdered sugar, cool whip until smooth.
- Spread cream cheese mixture on crust.
- Mix together pudding mix and milk.
- Pour onto cream cheese mixture.
- Once pudding is set up, spread cool whip on evenly.
- Refrigerate until serving.
PANAMANIAN VANILLA FLAN RECIPE.
Panama traditional recipe flavored with full of memories from my home town.
Provided by Dallys Dobson
Categories Other Desserts
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Make the caramel: Place the sugar and 2 teaspoons of vanilla in an non stick pan over medium fire (no water is needed. The sugar begins to melt and darken in the edges, stir from the sides into the center to melt evenly and prevent it from burning. After the sugar melts completely and obtains an amber color pour into baking pan. take about 4 minutes. Hold the pan with oven mitts and tilt to get the entire bottom and at least an inch of the sides. Leave to cool to allow caramel to harden a little bit. I use 8" or 9" pans that are 2 1/2 inch tall.
- 2. Make the Flan: In a bowl mixt the evaporated and sweetened condensed milk, slightly beaten eggs, salt and the 3 tablespoons of vanilla. Stir slowly with a spoon or whisk until completely combined, pour into a sieve and slowly pour into the caramelized pan. Note: Do not over mix.
- 3. Place in double boiler and bake at 400 degrees F or 200 degrees C. for 60 minutes until set but still soft. It will settle even more once is has cooled. Leave to cool on rack, and refrigerate until completely cold or preferably overnight. At serving time, run a knife or rubber spatula to separate all sides from pan, and invert flan into serving plate. You should get a perfectly golden brown topped delicious flan. Garnish with cherries, or any other fruit, whipped cream if you like. Enjoy!
HOJALDRE
Traditional Panamanian breakfast cuisine!! Hojaldre is basically the Panamanian equivalent of fried dough. It is really delicious with anything from a fried egg to cheese slices on top. However, my personal favourite is to eat it plain. Because, the dough needs to sit overnight, this makes an excellent Saturday or Sunday breakfast treat. Enjoy! NOTE: The prep/cooking time does not take into account that you need to leave the dough overnight!!
Provided by ItsTheLadyV
Categories Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mix the flour, salt, baking powder, and sugar.
- Make a well in the middle and add the oil and a little water.
- Knead, adding the rest of the water little by little.
- Let the dough sit overnight in the refrigerator.
- When you are ready to make the hojaldres, heat a pan with the oil for frying over medium-high heat.
- To form the hojaldres, take a golf ball size of dough and stretch it by hand until it is roughly 6 inches in diameter. Drop the stretched dough into the hot oil and fry until it is golden brown, turning once. The dough will puff up and parts of the hojaldre will be crispy and parts will be bready.
- ENJOY!
Nutrition Facts : Calories 174.8, Fat 2.7, SaturatedFat 0.4, Sodium 256.3, Carbohydrate 32.7, Fiber 1.1, Sugar 0.8, Protein 4.3
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