Mexican Banana Bake | Fresh Fruit Frappe | Empanadas Decamote Conpina

Mexican Banana Bake

Amount Measure Ingredient
1 3 oz. package cream cheese, softened
¼ cup packed brown sugar
¼ cup rum
3 tbsp. half and half
1/8 tsp. ground cinnamon
2 medium bananas
1 tbsp butter or margerine

Place cream cheese, sugar, rum, half-and-half, and cinnamon in blender container. Cover and blend on high speed until smooth, 30 seconds. Slice half the bananas into ungreased 1 quart casserole. Dot with butter; spread with half the cheese mixture. Slice the remaining bananas into casserole; spread with remaining cheese mixture. Bake uncovered in 325 F oven until hot and bubbly, 20 - 25 minutes.

Fresh Fruit Frappe

Amount Measure Ingredient
1 cup Watermelon; Cut Up
1 cup Cantaloupe Or Honeydew
1 cup Pineapple; Cut Up
1 cup Mango; Cut Up
1 cup Strawberries; Halved
¼ cup Sugar
1 cup Orange Juice
Crushed Ice

Mix all ingredients except ice. Fill blender container 1/2 full of mixture. Add crushed ice to fill to the top. Cover and blend on high speed until of a uniform consistency. Repeat with remaining mixture. Serve immediately; garnish with fruit, if desired.

Empanadas Decamote Conpina (Dessert Turnovers)

Amount Measure Ingredient
1 pk Cream cheese
¼ lb Margarine
1 cup Flour -- sifted
½ cup Sweet potatoes, cooked & Mashed
¼ cup Crushed pineapple, Drained
¼ cup Sugar
¼ ts Salt
¼ cup Coconut flakes

Mix pastry ingredients until mixture holds together, chill. Cut into 3" circles. Mix filling together. Place heaping teaspoonfuls on each pastry circle; fold over and press edges together. Bake at 375F until golden brown.

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