Que Que Chilean Coffee Cake Recipes

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QUE QUE (CHILEAN COFFEE CAKE)



Que Que (Chilean Coffee Cake) image

This is a low, dense coffee cake, with a hint of citrus. I recommend using the lemon extract vs the vanilla called for in the recipe. My cake tends to fall in the center as some of the posters have mentioned. I tried baking in a 9x9 pan and it helped, but still sank a little. If anyone has suggestions, I love to hear them as this really is a delicious coffee cake --Brenda.

Provided by Brenda.

Categories     Breads

Time 1h

Yield 10 serving(s)

Number Of Ingredients 11

1 cup sugar
1/2 cup unsalted butter
1 large egg
1 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup buttermilk
1 tablespoon lemon rind (grated) or 1 tablespoon orange rind (grated)
1 teaspoon vanilla extract or 1 teaspoon lemon extract
1/2 cup pecans (chopped)
1 teaspoon confectioners' sugar

Steps:

  • Preheat oven to 350 degrees.
  • Mix sugar and butter until light and fluffy.
  • Add egg mix well.
  • Stir in flour, baking soda, and baking powder,alternating with buttermilk.
  • Add lemon rind, vanilla or lemon extract, and pecans.
  • Stir to mix.
  • Pour batter into well buttered, floured loaf pan. Bake for 45-50 minutes.
  • Check for doneness with toothpick.
  • Remove from pan and sprinkle with sugar.

CHILEAN CAKE RECIPE



Chilean Cake Recipe image

My Mother-In-Law from Chile was a cook. This is one of our favorite birthday/holiday cake. It tastes so much better the next day. Definitly worth the effort.

Provided by aldine_figueroa

Categories     Dessert

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 9

14 eggs (separate yolks in a smaller bowl)
14 tablespoons flour
2 teaspoons baking powder
14 tablespoons sugar
fruit or frozen fruit
1 cup sugar
1/2 cup water
heavy whipped cream
3/4 cup sugar

Steps:

  • Mix Whites on High in large bowl for appx 7-10 minutes. (Must be fluffy and light texture).
  • Add sugar, mix in well.
  • Add 1 or 2 at a time egg yolk, mixing with a wire-whisk folding the yolk inches (color will all be a light yellow when you are finished).
  • In a separate bowl, mix flower and baking powder with whisk or fork.
  • Pour small amounts into a fine strainer over the large bowl with the folded eggs and sugar. After each session of small pours, fold flour with baking soda into the large bowl with wire-whisk.
  • (Hint: the wire-whisk should look like a chicken drumstick each time you come up from the fold).
  • Butter a rounded pan -a spring form works best (cake will rise almost half way up, so make sure pan is deep enough).
  • Cook on 300 degrees for appx 40 minutes. Until cake is golden.
  • While cake is cooking prepare fruit and cream (frosting).
  • Fruit.
  • Choose any fruit you like (peaches, raspberries, strawberries, pineapple work best).
  • In small to medium saucepan put 1 cup of sugar and ½ cup of water. Cook on medium and continually stir until it starts to boil. Then add fruit; cook for several minutes for flavor to take place in liquid and in fruit.
  • Put fruit in Fridge to cool a little before cake is finished.
  • Cream (Frosting).
  • 1 Big (I think it is 1 ltr) Heavy Whip Cream.
  • ¾ cup of sugar.
  • Mix on High until texture is much like a soft frosting, not liquid.
  • You may add 1 can of manjar/dulce de leche for added flavor (can of condensed milk boiled in can for several hours-do not open can until it has been at least 2 ½ hours boiling)
  • Finishing Cake.
  • Once cake is cooked let it cool.
  • Once cooled, cut in center (or twice to make 3 layers). Pour spoon sized amounts of juice from fruit all over on bottom layer. Add finished cream frosting, add fruit. Add on the next layer and Repeat on all layers.
  • Top layer is normally decorated with fruit in patterns, and sides of cake covered with finished cream.
  • Listo! The cake is ready.

Nutrition Facts : Calories 433.6, Fat 8.8, SaturatedFat 2.7, Cholesterol 370.1, Sodium 213.8, Carbohydrate 77.2, Fiber 0.4, Sugar 66.5, Protein 12.4

QUESO MACARONI AND CHEESE



Queso Macaroni and Cheese image

Oh yes we did! This creamy, zippy spin on macaroni and cheese is a queso lover's dream come true. Top with your favorite fresh toppings for a simple casserole that no one can resist.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 10

Number Of Ingredients 14

1 package (16 oz) uncooked penne pasta
1 tablespoon vegetable oil
1 medium red bell pepper, diced
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
3 tablespoons butter
3 tablespoons Gold Medal™ all-purpose flour
3 cups milk
1 package (16 oz) Kraft™ Velveeta™ original cheese product, cut into 1-inch cubes
1 cup shredded Cheddar cheese (4 oz)
2 medium plum (Roma) tomatoes, chopped
1 medium avocado, pitted, peeled and cubed
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
  • Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Add bell pepper, cumin and salt; cook 2 to 3 minutes, stirring occasionally, until peppers are just starting to soften. Transfer to small bowl; stir in green chiles, and reserve.
  • Return Dutch oven to medium heat; melt butter in Dutch oven. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
  • Gradually stir in milk. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in Velveeta™ cheese, and cook until melted, stirring occasionally. Stir in pasta and reserved vegetables. Remove from heat. Pour mixture into baking dish; top with Cheddar cheese.
  • Bake 20 to 25 minutes or until edges are bubbly and cheese is melted. Top with remaining ingredients.

Nutrition Facts : Calories 500, Carbohydrate 53 g, Cholesterol 65 mg, Fat 2, Fiber 3 g, Protein 21 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 11 g, TransFat 1/2 g

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