Central Montessori School

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Help set up food in classroom

Recipe: 1 tsp butter 1 tsp white sugar 1 14-oz can sweetened condensed milk ½ cup unsweetened shredded coconut 2 eggs 1 pinch finely grated parmesan cheese (optional) Directions: Preheat oven to 350 degrees F. Grease a mini cupcake mold with butter and coat with sugar Mix condensed milk, shredded coconut, eggs and parmesan cheese together in a bowl until combined. Pour coconut mixture into prepared cupcake mold, filling each cup to ¾ full. Place cupcake mold into a roasting pan about 1 inch larger than the cupcake mold. Pour hot tap water into the roasting pan until it is halfway up the sides of the cupcake mold, about 1 inch. Bake in the preheated oven until the coconut mixture is golden brown, about 10 minutes. Cool on a wire rack until the custard can easily be removed from the mold. Place custards into mini paper muffin cup liners. Refrigerate until chilled.

Recipe: Chewy, fudgy, addictive. These little chocolate fudge balls area as common and as loved in Brazil as cookies and brownies are in the United States. Traditionally, brigadeiros are a simple mixture of condensed milk, sweetened cocoa powder and butter cooked to a fudge state. Then formed into little balls and rolled in chocolate sprinkles. I find this to be much too sweet, so I made a few changes to the original recipe, adding real chocolate, real cocoa powder, heavy cream and corn syrup. Chocolate sprinkles are usually made with vegetable fat, so unless I know the sprinkle is made with real chocolate like the ones from Guittard or Cocoa Barry, I prefer to use cocoa powder or grated chocolate for rolling. The result is amazing. This is a perfect dessert to give as a gift for any occasion. Children will love it and so will adults. Yield: makes about 45 brigadeiros. INGREDIENTS: 2 14-oz cans sweetened condensed milk 4 TBS unsalted butter 2 TBS heavy cream 2 tsp light corn syrup 3 oz semisweet chocolate, chopped 2 tsp unsweetened cocoa powder 1 cup chocolate sprinkles, preferably Guittard PREPARATION: 1 - In a medium heavy-bottomed saucepan, place the condensed milk, butter, heavy cream and corn syrup. Bring to a boil over medium heat. 2 - When the mixture starts to bubble, add the chocolate and the cocoa powder. Whisk well, making sure there are no pockets of cocoa powder. Reduce the heat to low and cook, whisking constantly, until it is the consistency of a dense fudgy batter. 8 to 10 minutes. You want the mixture to bubble toward the end, so it’s important to use low heat or the sides of the pan will burn the fudge. If you undercook it, the brigadeiro will be too soft. If you overcook it, it will be too chewy. It is done when you swirl the pan and the mixture slides as one soft piece, leaving a thick burnt residue on the bottom.

http://www.food.com/recipe/brazilian-rice-310199

http://www.food.com/recipe/brazilian-feijoada-vegetarian-455068

http://allrecipes.com/recipe/139208/feijoada-brazilian-black-bean-stew/

clean up after event