Passion Fruit Scones

En Español

These scones make a delicious morning or afternoon snack. I love passion fruit, and when I saw this recipe in a magazine I knew I had to try it. I've been baking these scones for many years and I have also adapted it to make a passion fruit scone cake. The instructions are at the end of this post, so check it out too! I know that passion fruit lovers, like me, will love both recipes.

Passion Fruit Scones

Ingredients:

2 cups all-purpose flour + ¾ reserved for kneading
4 Tablespoons of sugar
1 Tablespoon baking powder
Pinch salt
5 Tablespoons of cold unsalted butter, cup into bits
2 eggs
¼ cup passion fruit pulp

Preparation: 
1. Into a bowl sift the flour, sugar, baking powder, and salt. Add the butter and blend the mixture until it resembles coarse meal.

2. In a bowl whisk together the eggs and passion fruit pulp. Add to the flour mixture and mix until dry ingredients are moistened. Form into a ball and transfer to a lightly floured work surface. If it sticks ¾ add remaining flour gradually, using only what is necessary. Gently knead the mixture until it forms a dough.

3. Roll the dough into a round ½ inch thick and with a pastry cutter stamp out yields 10 – 12 scones. Transfer to a lightly greased baking sheet and let rest in a cool place for 20 minutes.

4. Preheat oven to 400˚F (200 C) bake for 15 minutes or until tops are golden. Serve with the jam of your choice.

These scones could be served with:

Passion fruit Juice

Vanilla Buttercream and Passion fruit pulp

 Mango y Maracuyá Marmalade

Mari’s Passion fruit Scone Style Cake 

Since this is one of my favorite recipes I adapted it to make a scone cake mix. The dough comes out soft and has a texture that melts in your mouth! The recipe is basically the same, only a few changes have been made to the process.

Ingredients: 4 cups flour, 2 teaspoons baking powder, 1 cup sugar, 10 tablespoons butter, 3 eggs, ¾ cup passion fruit pulp.

Preparation: Cream the butter or margarine and sugar for about 3-4 minutes, add eggs and continue beating for 2 minutes. Add pulp and then the flour mixture, stir until blended. Pour into two 9 "round baking pans. Bake at 350F for 30-40 minutes.  

For the Mango filling: Peel 4 mangos, remove the pulp and blend with sugar to taste. Then cook at medium heat to until it slightly thickens. If you think it necessary you can add 2 tablespoons of cornstarch to make it thicker.

 

 

“For the eyes of the Lord are on the righteous and his ears are attentive to their prayer” – 2 Peter 3:12

Praliné Cake Delight

This is what I call "Praline Cake Delight." I prepared in the form of mini cakes last Sunday for Father’s Day and was divine. I've always made it for customer orders, but this time it was for the house. Today I share with you.

Para leer receta en español, clic aqui.

Ingredients:
 

1 cup butter or margarine, softened
1-1/2 cups Granulated sugar
1 cup Light brown sugar, firmly packed
4 large eggs
3 cups all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup milk
2 tsp. vanilla extract
Praliné Icing for filling and decorating
 


Preparation:
1. Grease and flour three nine-inch round cake pans and preheat oven to 350°F.

2. Cream the butter or margarine with both Granulated sugar and light brown sugar until very light and fluffy, then add the eggs, one at a time, beating well after each addition.

3. Sift the flour with the baking powder, baking soda and salt and add to the batter alternately with the milk, beginning and ending with the dry mixture. Stir in the vanilla extract.

4. Divide batter evenly among the prepared pans and bake in the center of the preheated oven for twenty-five to thirty minutes or until a wooden pick inserted in the center of the layers comes out clean. Cool layers in their pans over a rack for ten minutes, then loosen and turn out layers directly onto racks for cooling.

5. Cool layers thoroughly before icing. Recipe yields a nine-inch, three-layer cake. Use Praliné Icing for filling and decorating.

“Blessed are the peacemakers, for they will be called sons of God” -Matthew 5:9

Dulce de Leche Cortada (English) Sweet Curdled Milk

 

En Español

A scrumptious mouthwatering way to end your lunch or dinner would be a great tasting Latin dessert. This recipe is a delight, Dulce de Leche Cortada, a  traditional dessert in Dominican Republic and in other Latin American countries. It’s called leche cortada (Curdled milk) because when the fresh lemon juice is added to the boiling milk it begins to curdle, although, the milk used in this dessert is fresh. This is one of the first traditional recipes I learned to make as a newly wed because it is my husband’s favorite dessert.

I am sure when you taste it, you’ll fall in love with it. Try it very cold, is the best that way! Enjoy!

Dulce de Leche Cortada

Ingredients:

9 cups of fresh whole milk

3½  cups sugar

¼ teaspoon salt

5 eggs

1 cinnamon stick 

3 tablespoons lemon juice

2 teaspoons Vanilla

1/3 cup of raisins optional.

 

Preparation:

1. Mix the milk with the salt and sugar. Add the beaten eggs and strain.

2. Pour into a large pot, preferably with a thick base, add the cinnamon stick, and bring to high heat stirring constantly with a wooden spoon.

3. Bring to the boil, add the lemon juice and stop the stirring.

4. When milk is curdled, lower the heat, leave to boil 30 minutes and then add vanilla and raisins.

5. Allow the syrup to cook until thickened, turn off heat, leave to cool and store in the fridge. Serve cold.

“Fathers, do not exasperate your children; instead, bring them up in the training and instruction of the Lord.” -Efesios 6:4