Monday, February 6, 2012

Cuban Sandwich Pie

Oh my, it's been a while since I made this and now on the GAPS diet, I doubt I will be making it again..sigh.


2 rolls of crescent rolls
1/4 lb of serrano sweet ham, very thinly sliced, shaved is even better
1/8 lb swiss cheese, also thinly sliced
1/5 lb sliced pork, from the deli, thinly sliced
2 tbsp. yellow mustard
6 to 8 slices of sliced dill pickle
1 egg mixed and with a splash of water mixed in.

Make a "crust" on the bottom of the pie pan or other pan (I used a glass deep casserole dish), pressing the crescent rolls up the sides of the pan also. Use a fork to poke some holes on the bottom and sides of the dough. Bake on 350 for around 10 minutes until you can tell it's starting to cook but not completely browned.

Assemble layers of the meats, cheese and pickles like you would in a Cuban sandwich. Smear the mustard across the top of these layers to taste.

Cover with the second "crust" of crescent rolls, trimming the edges with scissors. Use the leftover dough to decorate the top using the scissors to cut out the shapes.

Use a pastry brush or your hands to "paint" the top dough crust with the eggwash. Bake at 350 until browned and heated through.

Brie and Guava Pops

Made these for the Tea Party also:)


Guava Marmalade (Mine was homemade but you can use jarred or canned or even Jelly/ Jam)
Refrigerated Pie Crust (I used Immaculate Baking Company and it was so good, almost like a shortbread crust but I imagine a different one would work)

Using a pizza cutter, cut strips double the size that you want your pops to be. Put Brie and marmalade in the center of one side, place small popsicle sticks in center on one side. Fold dough over and use a fork to seal the edges. Bake at 350 until browning and bubbling. Wait till almost cool to eat, you do NOT want to get burned with hot guava! You will have leftover pieces of dough; I carefully kneaded the pieces again and rolled and cut more strips out of them. To be honest, I ate some of it too:)

Flan Cake

This is a recipe that I got from my good friend Anne Marie at is da bomb!!


Moist Yellow Cake mix

1 C. sugar

Can of evaporated milk
Can of sweetened condensed milk
splash vanilla
4 eggs
3 oz cream cheese

Take the 1 C. of sugar and place it in a pan (nonstick works best but I've used stainless steel. Heat on high while stirring pretty constantly until it liquifies and the turns golden. Pour golden hot sugar in bottom of bundt pan. Wait a minute or two then swirl up and down about an inch or so to coat some of the "bottom" of the pan.

Make the cake mix according to the directions on the box. You may substitute your favorite cake recipe here. Pour batter into the bottom of the bundt pan, over the cooled and hardened sugar syrup. Set aside.

In blender, pour the rest of the ingredients. Blend for a half minute or so, making sure the cream cheese gets well blended in. Carefully pour this flan mixture over the batter.

Bake at 350 degrees in a pan of water that goes about an inch up the bundt pan. After about 25 minutes, start checking every 5 minutes or so by inserting a toothpick in center of cake until it comes out clean (it will still be moist but shouldnt be wet). Take out of oven run a knife gently around edge of pan. Allow to cool completely in refrigerator and flip over carefully onto plate. Enjoy!

Key Lime Cups

I made these for a Tea Party we had for my daughter's birthday...they were a hit!


1 bar of Cream Cheese
1 can of sweetened condensed milk
1/2 C. Key Lime juice (regular lime juice works fine)
1 C. crushed vanilla wafers

Sprinkle crushed vanilla wafers in bottom of tiny cups.

Cream the condensed milk and cream cheese together (err on the side of caution and dont scrape the sides and bottom of condensed milk, you can always add more if the consistency is too thick. Add the key lime juice slowly incorporating it into the mix. Keep mixing till the mixture is thick and airy.

Pour on top of crushed vanilla wafers (I used a ziploc bag with one of the points cut off so it had a swirly look). Sprinkle some more cookie crumbs on top and decorate with a tiny lime wedge.