Easy Does It! PITSI-PITSI

Easy Does It! PITSI-PITSI

INGREDIENTS:

1 package frozen grated cassava

1 ½ cup water

1 – 1½ cup sugar (to your taste)

1 tbsp lye

frozen grated coconut thawed

HERE’S HOW:

• Mix all the ingredients well in a mixing bowl except the grated coconut.


• Put the mixture in a square microwave safe dish and cook on high for 20 – 30 minutes or until the center sets or thickened.


• Remove from the microwave (be very careful in handling since it will be hot & steamy.)


• Let it cool.


• Using a soup spoon (to make small balls), scoop the pitsi-pitsi out from the dish and roll it in the grated coconut.


• It is so yummy when eaten warm and the longer they sit the better tasting it will be.


• I even freeze some for later cravings. :)

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Ruth D. Ezra is a culinary queen in her own right through experience and training. She is a bookkeeper by profession at AllState Roadside Services in Northbrook, IL. Her greatest delight is serving good and healthy food to her husband Heman and only daughter, Isabelle. Kit would love to receive feedback on her recipes, and exchange them with yours at ezraruth@comcast.net.

Life is a Puto Cheese

LIFE IS A PUTO CHEESE

Ingredients:
* 1 stick butter
* 4 eggs
* 1 can condensed milk
* 1 can coco milk
* 1 1/4 c rice flour
* 1T baking powder
* 2 cups of shredded cheddar cheese

1. Fill your steamer with water and let it boil over medium heat.

2. Melt butter in a mixing bowl; Add eggs and beat together with the butter;

Add condensed milk and coconut milk and mix well. Set aside.

3. On a separate bowl, mix rice flour and baking powder and pour over
with your butter mixture.

4. Place your mixture into your molder and sprinkle with shredded cheddar cheese
and place into a steamer basket. Place over the boiling water and cover.

5. Steam until a toothpick inserted in the center of one of the putos comes out clean. Takes about 20 minutes.

6. Cool on a wire rack and enjoy warm or at room temperature.

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Ruth D. Ezra is a culinary queen in her own right through experience and training. She is a bookkeeper by profession at AllState Roadside Services in Northbrook, IL. Her greatest delight is serving good and healthy food to her husband Heman and only daughter, Isabelle. Kit would love to receive feedback on her recipes, and exchange them with yours at ezraruth@comcast.net.

Pumpkin Flan

THIS WEEK'S RECIPE: PUMPKIN FLAN

Ingredients:
* 1 can condensed milk
* 1 can evaporated milk
* 1 can 15 oz pure pumpkin
* dash of pumpkin pie spice
* 1/2 c karo syrup as your caramel
* 1 round pan
* 1 rectangular or round pan bigger than your round pan

Instructions:

- Preheat oven to 350ºF
- Mix all ingredients (except Karo syrup) well and this is your flan mixture. Set aside
- In the round pan, pour Karo syrup
- Stir and combine well the flan mixture and pour into the round pan, scraping all the sides with a rubber spatula
- Place the round pan onto the rectangular pan and put water on the bigger pan just enough to reach 1/2 of the round pan. (This is what you call bake in a water bath.)
- Bake flan till golden brown on top and a knife inserted in center comes out clean, about 1 hour
- Remove dish from water bath and transfer to a rack to cool
- Chill flan overnight covered or at least 6 hours before serving

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Ruth D. Ezra is a culinary queen in her own right through experience and training. She is a bookkeeper by profession at AllState Roadside Services in Northbrook, IL. Her greatest delight is serving good and healthy food to her husband Heman and only daughter, Isabelle. Kit would love to receive feedback on her recipes, and exchange them with yours at ezraruth@comcast.net.