Panama Canal Dessert Recipes
PANAMA CANAL DESSERT
This is one of my families favorite desserts. This recipe seems to have a lot of different names, and they are all delicious.
Provided by Lavender Lynn
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cream flour, margarine, and nuts. Press into 9 x 13 pan.
- Cook for 10 minutes @ 350°F Let cool.
- Beat cream cheese, powdered sugar, cool whip until smooth.
- Spread cream cheese mixture on crust.
- Mix together pudding mix and milk.
- Pour onto cream cheese mixture.
- Once pudding is set up, spread cool whip on evenly.
- Refrigerate until serving.
PANAMA CAKE
A recipe from my Czech grandmother. We called it Panama Cake, when it sits proudly on top of a cake board, it resembles a Panama Hat!. The recipe is unusual as it is more of a souffle recipe than a sponge, with no flour at all. Delicious but rich with the 12 eggs you need to make it!
Provided by robochoc
Time 1h30m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Grate the chocolate, then the hazelnut kernels. I use a rotary microplane grater.
- Split the eggs into yolks and egg whites, taking care not to leave any egg yolk in the egg whites.
- Line two 20cm baking tins with baking parchment.
- Preheat the oven to 160C / fan 140 / gas 3
- Beat the egg whites until very stiff.
- Then beat the yolks and sugar together before gently mixing them together, avoiding breaking down the egg white foam as much as possible using a metal spoon.
- Add the grated hazelnuts and chocolate with the metal spoon.
- Bake for around 1 hour and leave to cool completely.
- Put the chopped almonds (or whole hazelnuts) in a small pan with a lid and roast over the hob until nicely browned. Leave to cool.
- Melt the chocolate either using a bain-marie, or carefully in a microwave.
- Beat together the softened butter, sugar and egg yolks and then incorporate the chocolate. The mix is ready when light and fluffy.
- Place one cake onto a cake base, then cover with a third of the icing mixture.
- Place the other on top, and use the rest of the icing to cover the top and sides.
- Once fully covered, cover the top with the roasted nuts.
PANAMANIAN SANCOCHO
I grew up in the Canal Zone and sancocho is a must for large family meals. Sancocho is a Latin chicken soup with cilantro and yuca (or cassava). Keep in mind, there are a variety of recipes out there this is just the one my nanny used to make us.
Provided by IheartCilantro
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h55m
Yield 12
Number Of Ingredients 10
Steps:
- Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.
- Discard chicken skin and bones. Place meat back into the soup; stir to combine.
Nutrition Facts : Calories 456.1 calories, Carbohydrate 75.2 g, Cholesterol 49.8 mg, Fat 8.9 g, Fiber 5.3 g, Protein 20.6 g, SaturatedFat 2.5 g, Sodium 468.9 mg, Sugar 9.2 g
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- Arroz con Leche. Arroz con leche, or rice pudding, is quite possibly the most famous of the Panamanian desserts on our countdown! Arroz con leche is not only a staple dessert in Latin America, but it is also a pillar dessert!
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Bake in a 400 degree F. oven for 10 to 15 minutes until browned. Cool. Combine one container of whipped topping with the powdered sugar and cream cheese. Spread over cooled crust. Mix 1½ cup cold milk with chocolate pudding and spread over the cream cheese layer. Mix 1½ cups cold milk with vanilla pudding and spread over the cream cheese layer.
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