This Portuguese caramel bread pudding recipe is easy to make and just uses a few simple ingredients.

Coscorões, fried crispy-sweet rounds of dough, that are sprinkled with sugar and cinnamon are an Azorean dessert traditionally served at Car...

Malassadas is called by a lot of names: Filhos, Portuguese Donuts, Fried Dough or Beaver Tails.  The name may vary but one thing we all agree on is that they are delicious!!!Growing up my mom would make malassadas just for special occasions. Her malassadas would be light and airy with a hint of lemon. Sometimes she wouldn’t the dough but instead make little balls of dough, which was like our version of donut holes. I remember eating them as quickly as they were being made. Here’s My Aunt Lilia’s Version of Malassadas/Fried Dough

A HAWAII Magazine reader wrote in with this request: “I need the recipe for Hawaiian sweet bread rolls that was published in the magazine a couple of

Around the holidays, I always reminisce about the Portuguese delicacies my grandmother served when I was little. It was common for us to have linguica with breakfast on Sundays. We also had big toasted slices of Portuguese sweet bread. Although it's rich and sweet, Portuguese sweet bread dough isn't tough. Actually it's very light and airy. Sweet bread makes a very nice weekend treat. If you've ever wanted to bake bread, this is a good beginner project. It pays dividends because it's always a big hit. About Portuguese Sweet Bread The secret ingredient in Portuguese baked goods is egg -- lots of it egg -- and especially egg yolk, which adds richness. Here's the old story of Portuguese breads and desserts: Historically, Portuguese sweets and breads were produced in abundance by the nuns of local community churches. It was a way for them to make extra money. Since nunneries often used egg whites to make starch (to keep their habits looking neat), they typically had plenty of egg yolks on hand for baking. They used the yolks in their recipes, which then became famous for their richness and golden color. Those recipes were copied, improved and then handed down from one generation to the next throughout Portugal. Sweet bread is a big favorite in many parts of the U.S. and elsewhere, too. In some locations, it's also referred to as Hawaiian sweet bread. Both breads are very similar. What to Look For A good Portuguese sweet bread recipe will contain lots of eggs. The addition of a little mashed potato (or potato flakes) helps make the bread tender and moist, too. Potato was frequently used as filler during times when flour was scarce or expensive. The only disadvantage to using potato in baked goods is that it produces a somewhat wet dough that isn't as shelf stable as standard flour dough. That shouldn't be a problem here, though. This sweet bread is so tasty it'll disappear in no time. The following recipe was adapted from mother's version, which she adapted from my grandmother's version -- and so on. Portuguese Sweet Bread Recipe Ingredients: 1 package active dry yeast 1/4 cup warm water (about 105 degrees F) 1-1/2 tablespoons sugar 1/2 cup mashed potato (You can reconstitute dried potato flakes for this recipe, too) Pinch powdered ginger 1/4 cup milk 1 teaspoons salt 4 eggs (use 5 if they're small) 1 cups sugar 1/4 cup butter, melted 4 to 5 cups bread flour Directions: Step 1 In a large bowl, dissolve yeast in warm water. Add 1-1/2 tablespoons sugar, mashed potato and ginger. Cover with a damp cloth and set aside to rise until the mixture has doubled. You want a robust yeast colony. (This should take about an hour). Step 2 In a separate pan, heat milk to just below boiling, add salt and stir. Cool to just warm. Step 3 In small bowl, beat eggs and 1 cup of sugar. Gradually pour the egg mixture into the yeast mixture, stirring constantly. Add butter and stir to incorporate. Add half the flour and stir. Add the milk and continue stirring. Add the remaining flour, less 1/2 cup, and stir for three to four minutes. Note: If the dough is too moist to handle, add some or all of the remaining flour. Step 4 Place the dough on a floured board and knead for 7 to 10 minutes. This is the hardest part of the recipe, so keep at it. The dough should be elastic and look smooth and glistening. Step 5 Place the dough ball in a large bowl coated with butter or olive oil. Brush a little oil on the top of the ball, too. Cover the bowl with a damp cloth and place it in a slightly warm location for an hour or so. (The ball should double in size.) Step 6 Grease two large (9" x 5" x 3") loaf pans. Divide the dough into two balls and shape each into a loaf. Place the loaves into the pans, cover with a towel and set aside to rise for another hour, or until they've doubled in size. Bake both loaves in the center rack of a preheated 325 degrees F oven for 45 minutes. Note: You can also form the dough into round (traditionally Portuguese) loaves, braided shapes (nice for holidays) or individual rolls, too.

Cavacas is a popover style Portuguese pastry. It is light and airy, and the glaze has a hint of lemon. Delicious!

So you are probably wondering what a "bolo lêvedo" is? All I can say is, think english muffin , but a million times better! They a...

This Azorean flat bread (bolo de sertã) is great with any type of fish, enjoy while still warm.

One thing us portuguese people love is good food and even better desserts. This is one of those Portuguese desserts that everyone has at one point or another tried, I remember my greatgrandmother and my stepmom making it when I was growing up, then they taught me how to make it and I went through this stage where pretty much every week there was one being made. Problem is that it's so good it never lasted more than one day LOL I was craving it last week so after going grocery shopping I decided to get what I needed and surprise my kids. They've had it once before, still back when we were stationed in Idaho, so it's been a while. BOLO DE BOLACHA 2 packs of Maria Biscuits (you can find them in the Mexican section of your grocery store) 2 cups of butter softened 2 cups of powdered sugar 1 egg strong coffee Mix butter and sugar until creamy,add the egg and beat until well incorporated. Set aside. Start dipping the cookies one at a time in the coffee, don't let them sit in there long, just a quick dip,then place on the serving plate in the shape of a flower. Do one layer of cookies, then spread a thin layer of the butter cream mixture.Repeat layers as high as you want to go. I used one and half packs of the Maria cookies. Cover the whole cake with the remaining butter cream mixture.Take some of the remaining cookies and crumble them on to. It's best when it's cold so make sure to keep it refrigerated.....ENJOY!

This easy Pao do Lo recipe is for a moist and fluffy Portuguese sponge cake. With just three ingredients - eggs, sugar, and flour, easily make the simple and famous Portuguese cake airy cake everyone will love.

Hello dear friends, Thank you for stopping in. I love when you come to visit! Yesterday afternoon, I posted a photo of the "cavacas" I made on my facebook page. I was so overwhelmed with comments, questions, and requests for the recipe, I wanted to share it with all of you. First of all, for those of you who don't know, what is a cavaca? It's a traditional Portuguese confection whose origins date back as far as anyone can remember, but there is no documented proof of where or when it originated. Cavacas are simple to make and require very few ingredients, usually only eggs, flour and oil, as well as a rich sugar coating. You can find these popular sweets all over Portugal in bakeries and markets. Although the ingredients don't vary much from one recipe to another, the baking technique, shapes and sizes can vary from one village to the next. Outside of Portugal, cavacas are sometimes called Portuguese popovers, as they are somewhat similar in texture. Cavacas, however, are drier, contain oil and are much sweeter. Yes, they are similar, but still very different. The recipe I used to make my cavacas comes from the facebook page Azorean Green Bean. You can find the recipe there on her page. I saw the photo she posted; they looked so yummy, I had to try them for myself. Indeed they were delicious! Thank you to Azorean Green Bean for the inspiration! My husband has enjoyed cavacas since his childhood days in Portugal. I was introduced to them many years ago, when his grandmother, Avo Emilia, brought them over from Portugal to Canada on her yearly visits. She also adored them. I vividly remember her thorough enjoyment of the sugary confection! Baking these brought back memories of those days long ago. I miss her and think of her often. Most times, memories of Avo Emilia come to me when I eat foods that she enjoyed, like leafy greens, fish, potatoes, salad, and homemade bread. One thing she couldn't stand was reheated potatoes. I will never forget that. She is dearly missed and thought of often.  Here she is displaying her homemade bread. I took this photo of her. She loved taking pictures! Here is Azorean Green Bean's recipe including my changes/additions/comments in red Cavacas: 2 cups of flour *all-purpose 1 cup of oil * I used olive oil ½ cup of whole milk *I used milk, but can be replaced with oil/olive oil 8 eggs at room temp Sugar Glaze: 2 cups of Confectioner’s Sugar zest of one lemon 2 tablespoons of milk (more or less depending on the thickness you like) * I used 1/4 cup of milk as I prefer the glaze thinner. Directions: Preheat oven to 350 degrees. Grease regular size muffin tins or popover tins. *I used butter to grease. I tried the recipe twice, first using popover pan, second using muffin tins. I preferred the muffin tins. Using an electric mixer beat all ingredients for at least 20 minutes without stopping. I highly recommend using a stand mixer on this recipe with the mixer set on level 6. Fill the muffin or popover tins no more then half way. *I filled mine using a 1/4 measuring cup, which was less than half way. These really rise! Be careful not to overfill them! Bake on the middle rack; for moist Cavacas, bake for about 45 minutes; but if you like them on the dry side, bake for 1 hour. They will get to a nice golden color and “popover“ the pans. While they are still warm, spoon the glaze over each one or just submerge each one in the glaze. Either way you can’t go wrong. Serve on the same day, since it will dry even more for the following day. Mine are on day 2 and tasting fabulous still! If any of you decide to make the recipe. Please let me know how they turned out! Maybe you can send me a photo and I can share it here on my blog! Wouldn't that be wonderful?! Wishing everyone a happy November. Santa Claus is coming to town this weekend. Can you believe there are only 39 days, 12 hours, 58 minutes until Christmas. Have you started your Christmas shopping yet? I haven't! EEK!

This popular and delicious Portuguese milk tarts recipe (receita de queijadas de leite) is easy and quick to make.

These fried plain flatbreads are soft and chewy -a tasty alternative to regular dinner rolls.

This is an old fashioned recipe straight from the island of São Miguel. This is a handwritten recipe from my grandmother (Vovó). Biscoitos are very popular and traditional Portuguese butter cookies. These cookies are perfect for any occasion especially for the holidays. I love these any time of year. Tender on the inside and crispy on the outside. Buttery, not too sweet, & traditionally made in the shape of an O.

This Portuguese Sweet Bread is  just like the one from the bakeries. Serve as is or buttered and grilled. It's amazing!

My Vavó's Papas are the perfect sweet start to any day. A smooth velvety breakfast treat (or anytime treat). Please feel free to share and save the recipe.

Soft as clouds and delicately sweet! This Molotof recipe is, beyond a shadow of a doubt, one of the easiest and simplest baked desserts out there! It is made using only 3 simple ingredients- egg whites, water, and sugar! I bet you can make one right now!

Azorean cooking. Azorean Recipes. Azorean Culture. Azorean History. Portuguese Cooking. Portugal. Azores.

The prettiest pink and most marvelously magenta no-knead beet-a-licious focaccia! Perfectly chewy-on-the-inside, crispy-on-the-outside, and full of fabulously colorful flair! *Adapted from Samin Nostrat in Salt, Fat, Acid, Heat.

Torrijas have long been part of the Spanish cuisine. Know how to make this decadent delight with our easy-to-follow Spanish Torrijas recipe.

i love it when we go to maine to visit chris’ family. maine is just beautiful. i love the fresh air, that you can actually see the stars at night, and even the wildlife – chris’…

Bougatsa is a Greek pastry that ranks among the highest of any treats we've tried the world over. So next time you find yourself in Greece, try it!

Já experimentou essa deliciosa receita de Broa de Amendoim? No CyberCook você encontra essa e outras receitas. Saiba mais!

Rabanadas are similar to a French toast but more traditionally served for dessert drizzled with honey or a port syrup.

This cake is wonderful with a hot cup of coffee or tea.

This Moroccan Lamb Meatballs recipe is simmered in a sweet tomato raisin sauce and flavored with Ras el Hanout. Serve over rice or couscous.

This is the Portuguese version of a dunking cookie. They are delicious, buttery cookies. Originally from Sao Miguel in the Azores, my Avô (Grandpa) on my father's side was a baker for many years in Montreal. This was his recipe.

This salad has the perfect balance of sweet and salty from the beetroot and feta cheese - SO good!

A traditional Iraqi breakfast is made with flavorful stewed meat and eggs, but this vegetarian makhlama is a delicious mushroom and chickpea makhlama.

This is a luxurious presentation of the ordinary pizza and the ordinary Egyptian feteer meshaltet.... Enjoy.

This post shows you how to make traditional Moroccan chicken tajine with olives and preserved lemon at home. It's a terrific, flavorful tajine (or tagine) that's made with juicy chicken thighs marinated in Moroccan spices and a rich sauce. Serve over couscous.

Love Portuguese custard tarts? Learn all about the only pastel de nata workshop in a real Lisbon bakery where you'll get the secrets to making them.

Recipe from Portugal! Making a traditional, gluten-free Portuguese Rice Custard Recipe for dessert is so easy. It's quick and easy to make and a must in my family for Easter Sunday.

Experience a taste of Southern goodness with our Tennessee Onions recipe. Made primarily with sweet Vidalia onions, a trifecta of cheeses, and savory butter and herbs, it’s a mouthwatering side dish you won't want to miss.

In this copycat version of Panda Express's star beef entree, slightly spicy, sweet and tangy sauce marries together crispy beef with sautéed veggies. Forget takeout. Try this!

Reminiscent of the classic French pastry, this Eclair Pie is a beautiful yet deliciously uncomplicated dessert. It starts off with a crisp pâte sablée pastry shell, filled with a stunning vanilla pastry cream, and it's finished off with a dark chocolate ganache top. The decorative design is totally optional but pretty simple to achieve.

simple-to-make crusty rustic loaf of soda bread

Kashke Bademjan is a popular Persian Eggplant Dip that is easy to make. It's a perfect warm appetizer, served with Persian or Pita bread