Mahalabia

MAHALABIA

Ingredients-

4 cups whole milk

6 TBSP corn starch

1 cup sugar

1/5 tsp rose water or orange blossom water

1/2 chopped pistachios

your favorite warm fruit

cinnamon or powdered ginger

Prep-

Mix corn starch and 3 TBSP of the milk in small bowl, set aside

Pour rest of milk into small pan and bring SLOWLY to a boil, stirring constantly with a whisk

Add sugar once milk starts to boil, stirring constantly, scraping sides and bottom

Once mixture returns to boil, gradually add in corn starch, stirring constantly

Stir until it starts to thicken

Remove from heat

Add rose/orange water and stir

Pour into bowl(s)

Refrigerate overnight

Top with pistachios and warm fruit

Sprinkle a little cinnamon or ginger on top of the fruit

Enjoy!

Baked Apples with Caramel Sauce

BAKED APPLES WITH CARAMEL SAUCE

Ingredients:

4 Honeycrisp or other sweet apple

1/2 cup brown sugar

cinnamon

1/4 cup dried cranberries or raisins

1/4 cup chopped walnuts

4 TBSP butter

1 small jar caramel sauce

water or apple juice

Prep:

Preheat oven to 400F

Slice off tops of apples and scoop out the cores

Remove peel from top third of each apple

Combine brown sugar, cinnamon, cranberries/raisins, and walnuts in a bowl until evenly blended

Put 1/4th of mixture into hole of each apple

Set apples in deep baking dish

Top each apple with 1 TBSP butter

Sprinkle a little bit on cinnamon on top of the butter

Fill bottom of pan with water or apple juice

Bake for 50-60 minutes, until apples are tender

When done, remove from oven and drizzle caramel sauce over tops of apples

Serve warm

Options -

Serve with ice cream, try butter pecan flavor.

Try maple pancake syrup instead of caramel sauce.

Enjoy!

Chocolate-Ganache Truffles

CHOCOLATE GANACHE TRUFFLES

Ingredients:

10 oz whipping cream

2 oz light corn syrup

2 oz whole coffee beans

1 lb milk baking chocolate

1 cup cocoa powder

Prep:

Put chocolate in large mixing bowl, set aside

In another pan, bring cream, corn syrup and the coffee beans to a gentle boil

Remove mixture from heat and set aside 5 minutes

Strain out coffee beans and dispose

Slowly pour mixture SLOWLY over chocolate

Mix well with spatula, finish with an electric mixer

Set in refrigerator overnight to crystalize

The next morning-

Using a small scoop (like a melon baller) to make small balls

Finish rolling by hand to make more perfect spheres

Put cocoa powder in a shallow dish

Roll balls in powder to coat them lightly and evenly

Keep balls in refrigerator until ready to serve

Options-

Use your imagination!

Try different coffee flavors such as Vanilla Nut Cream or Mint

Add very finely chopped nuts to the cocoa powder mixture

Try dark baking chocolate for a more intense flavor

Bon Apetit!