Portuguesewalnutsquares Recipes

PORTUGUESE DOUGHNUTS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, eggs, sugar, butter and salt; beat until smooth. Stir in enough flour to form a soft dough (do not knead). Place in a greased bowl turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , In an electric skillet, heat oil to 375°. Drop tablespoonfuls of dough, a few at a time, into hot oil. Fry for 1-1/2 to 2 minutes or each side or until deep golden brown. Drain on paper towels. Roll warm doughnuts in sugar or serve with syrup.

POLENTA SQUARES WITH MUSHROOM RAGU

Steps:

• Bring the water, 1 tablespoon butter, and 1/2 teaspoon salt to a boil in a heavy medium saucepan. Gradually whisk in the polenta. Reduce the heat to medium-low. Stir constantly until the polenta thickens, about 5 minutes. Pour the polenta into a greased 9 by 9-inch baking pan, spreading so that it is 1/3-inch thick. Cover and let stand at room temperature until set, about 15 minutes.
• Meanwhile, heat the oil in a heavy large frying pan over medium-high heat. Add the mushrooms and onion. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and saute until the juices evaporate, about 8 minutes. Add the garlic and saute until the mushrooms are golden brown, about 2 minutes longer. Decrease the heat to medium-low. Add the Marsala. Cover and simmer until the Marsala has reduced by about half, about 5 minutes. Stir the flour and remaining 2 tablespoons of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture. Cover and simmer until the sauce thickens slightly, about 2 minutes. Remove from the heat. Stir the parsley into the ragu. Season the ragu, to taste, with more salt and pepper.
• Cut the polenta into 36 bite-size squares. Arrange the polenta squares on a platter. Spoon the warm ragu atop the polenta and serve immediately.

PORTUGUESE WALNUT SQUARES

Steps:

• Cream butter and sugar using electric mixer, if available.
• Add egg and beat well.
• Add vanilla, milk, and 2 Tbsp of port.
• Grind or grate, chop very fine, or whirl in blender 1 cup nuts.
• Place in mixing bowl.
• Add dry ingredients and stir.
• Fold in butter/egg mixture to make a batter; do not over-beat.
• Spoon into a lightly buttered and floured 9 inches square pan.
• Bake in moderate oven 350F 15-20 min or until cake tests done.
• As soon as the cake is removed from the oven, brush top with 2-3 Tbsp of port.
• Cool to room temperature.
• Mix well confectioners sugar, salt, 1 Tbsp softened butter, and 1 Tbsp of port, or enough to obtain a glaze of spreading consistancy. Tint a light pink with a little red food coloring.
• Spread cake with glaze.
• Sprinkle with chopped walnuts.
• Set until firm.
• Cut into 16 squares.

PORTUGUESE COCONUT CAKES (BOLOS DE COCO)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 3 muffin cups with paper liners.
• Mix coconut, sugar, eggs, and lemon zest together in a large bowl. Scoop coconut mixture into lined muffin cups.
• Bake in the preheated oven until firm and golden, 15 to 20 minutes.

WALNUT SQUARES

Steps:

• Preheat oven to 325 degrees, grease well an 8" square pan.
• Beat egg until foamy, beat in brown sugar and vanilla.
• Sift together dry ingredients, mix into to egg mixture, stir in walnuts.
• Bake until the top has a dull crust about 25 minutes, cut into squares while warm, cool and then remove from the pan.
• Easily doubled, bake in a 9x13 pan.