Recipes Continued... Mango Avocado Salad INGREDIENTS Cont’d
DIRECTIONS
Honey Vinaigrette Dressing:
In a large salad bowl, add chopped romaine. Top with halved cherry tomatoes, sliced cucumber, diced mango and avocado, thinly sliced purple onion, ¼ cup cilantro.
½ cup 3 tbsp. 2 tsp. 2 tsp. 1 1 tsp. ¼ tsp.
extra virgin olive oil apple cider vinegar dijon mustard honey garlic clove, 1 tsp minced sea salt black pepper, or to taste
How to Make Honey Vinaigrette Dressing: Combine the Honey Vinaigrette Dressing Ingredients in a mason jar, cover tightly with lid and shake together until well combined.. Drizzle the salad dressing over the mango avocado salad.
AmAREtto bread & butter pudding
Dulce De Leche Vanilla Cream Cake
INGREDIENTS
DIRECTIONS
1 (1lb.) 1 qt. 2 tbsp. 1½ cups 3 2 tbsp. ¾ cup ¾ cup ¼ cup
For the cake:
white bread, broken into 1” pieces half and half unsalted butter, room temperature sugar eggs, room temperature almond extract golden raisins sliced walnuts amaretto liqueur
Amaretto Sauce: 1 cup powdered sugar ½ cup unsalted butter (1 stick) 1 egg, well beaten ¼ cup reserved amaretto liqueur
DIRECTIONS 1. 2. 3. 4. 5.
6.
Marinate raisins in amaretto for about 1 hr. Combine bread and half and half in large bowl. Cover and let stand 1 hour, stirring occasionally. Position rack in center of oven and preheat to 325°F. Grease 9x13x2 inch baking dish with 2 tablespoons butter. Whisk sugar, eggs and almond extract. Stir into bread mixture. Squeeze amaretto liquid from raisins and reserve for sauce. Gently fold in raisins and walnuts and spoon into prepared dish. Bake until pudding is firm, about 50 minutes. Cool.
Amaretto Sauce: 1. Stir sugar and butter in top of double boiler set over simmering water until butter melts, sugar dissolves and mixture is very hot. Remove from over water and whisk in egg. Continue whisking until cooled to room temperature. 2. Preheat broiler. Butter broiler proof baking dish. Cut pudding into 8 to 10 squares. Place in prepared dish. Spoon Amaretto Sauce over pudding. Broil until sauce bubbles and serve.
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2. 3. 4. 5.
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Position a rack in the middle of an oven and preheat to 350°F. Butter and flour two round cake pans each 9 inches in diameter and 1½inches deep. In a medium bowl, sift together the flour, baking powder, and salt. In a large bowl, using an electric mixer set on medium-high speed, beat the butter until light. Gradually add the sugar, beating until well blended. Beat in the vanilla. Reduce the speed to low and, dividing the flour mixture into three batches, beat the flour mixture into the butter mixture alternately with the milk just until combined. In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form. Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated. Divide the batter between the prepared pans; smooth with the spatula. Bake until a toothpick inserted into the centre comes out clean, about 30 minutes. Transfer to racks and let cool in the pans for 10 minutes. Run a sharp knife around the pan sides to loosen the cakes. Invert onto racks and let cool completely.
For the Frosting: 1.
2.
In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind; let cool. In the bowl of an electric mixer fitted with the paddle attachment, add confectioners sugar, vanilla, salt, and
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