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Bolo de Fubá - (Brazilian Corn Meal Cake)

Bolo de Fuba

4 eggs
150 g margarine
2 cups sugar
2 cups all purpose flour
1 cup corn meal
1 teaspoon baking powder
200 ml coconut milk
120 ml milk
1/4 teaspoon anise (optional).
1/2 teaspoon salt
Whip the eggs whites until stiff and then gently fold in the yolks. In another bowl, beat the margarine with the sugar and the salt. Add the eggs, stirring gently until creamy. Add the other ingredients gradually and beat until the batter is fluffy. Pour the batter into a greased pan sprinkled with all-purpose flour and bake the cake 30 to 40 min in a preheated oven. If desired, make a mixture of sugar and cinnamon and sprinkle it on top of the cake.

Note: It tastes fantastic with a very strong cup of coffee (or expresso).

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(Makes: 40 Candies)

1 can (14 oz) sweetened condensed milk
1 tablespoon margarine
3 tablespoon cocoa powder

Over medium-low heat, stir vigorously the sweetened condensed milk, margarine and cocoa powder.

Cookthe mixture until it thickens enough to show the pan bottom during stirring.

Pour the mixture in a greased dish and let it cool to room temperature. Take small amounts of the mixture with a teaspoon and make 1 ½ inch balls.

Roll the balls over chocolate jimmies to decorate.

Grease your hands with margarine to make the balls easily.

If the balls don't hold the shape and flat down like coins, it means that you did not cook enough. Cook additional five minutes, take a small sample and dip it in a glass with cold water. If you cooked enough, this sample should hold the shape after cooling down in the water.

Place the balls in candy cups to serve.

These are great for birthday parties.
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Coconut Candy

3 cups Sugar
3/4 cup Milk
1/2 cup Corn Syrup
1/4 tsp. Salt
1 Tbsp. Lemon Juice
2 cups Grated Coconut
3 Tbsp. Butter

Mix the sugar, milk, corn syrup, salt, and lemon juice in a saucepan.
Heat until the sugar is dissolved, stirring constantly.
Bring to a boil, cover and cook for 3 minutes until steam dissolves any crystals which may have formed on sides of the pan.
Uncover and cook without stirring until it reaches a soft ball stage (238 F.).
Remove from the heat. Stir in coconut and butter.
Pour into buttered dish. When cool, cut into squares or other shapes and allow to harden.
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Creme de Abacate - (Avocado Cream)

(Makes: 4 Servings)

Brazil is possibly the only cuisine that sweetens avocado and serves it as a dessert, rather than salted as in guacamole or salads.

2 medium Avocados
2 tablespoon Lime juice
4 tablespoon Granulated sugar
1/4 cup Ice water

Peel and slice the avocado, discarding the seed. Place fruit, lime juice and sugar in a food processor or blender. Puree at high speed until completely smooth. Add a little water if the puree is very stiff (some prefer white wine). It should be absolutely smooth and creamy. If lumpy, force through a wire strainer. Serve in a clear glass.
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Docinhos de Abobora - (Pumpkin Candy)

(Makes: 50)

1 cup Pureed Pumpkin
1 cup Sugar
2 cups Grated Coconut
1/4 tsp. Cinnamon
1/3 tsp. Ground Cloves

Cook all together, stirring constantly until the mixture is thick, or until it reaches the medium-ball stage (238 - 245 F.).
Turn onto a buttered platter to cool.
Shape into small balls and sprinkle with powdered sugar.
Set in paper bonbon cups.
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