Thanksgiving recipes from the Coldwell Banker Riveras team!
Every day is a good day to be thankful. And we’ve asked our Coldwell Banker Riveras real estate advisors to share one dish they like to prepare and share with family and friends. And you know what the best part is? All of these Thanksgiving recipes present the perfect opportunity to bond with the little ones and will take no time at all! If you try them, make sure to share a picture with us and give us your comments, Enjoy!
By DeVonna Simpson, from La Ribera office.
Peel and cube 6 yams, then boil them until cooked through, let them cool.
Place in a 9 X 12 baking pan and cover with ¾ cups of brown sugar – dark brown is the richest.
Cut a cube of salted butter into small pieces or slices. Spread over yams & sugar. If you use unsalted butter, sprinkle ½ t salt over the yams too. Grate a scant layer of fresh nutmeg over the top & bake at 350° for 40 minutes, or until the sugar & butter melt into a liquid & are bubbling.
The pan will be bubbling with your fragrant yams.
ITALIAN ANISE COOKIES
By Dan Binetti, from the Todos Santos office
3 stick s of butter or margarine
6 cups of flour
1 teaspoon vanilla extract
8 eggs at room temperature
1 ½ cups of sugar
4 tablespoon baking powder
1 (2oz) bottled anise extract
Preheat oven to 350°
Blend together butter/margarine & sugar until smooth. Add remaining ingredients and incorporate well.
Use a spoon to place them on a cooking sheet. If so desire, you can top each cookie with nuts or chocolate chips. Bake at 350° for 10 – 12 minutes. Remove from oven and let them cool.
15 oz ricotta cheese
3 eggs lightly beaten
¼ cup sugar
1 cup + 1 tablespoon presto flour
Combine ricotta with beaten eggs and sugar, careful not to overmix. Sift flour into mixture. Cover with a plastic wrap and set it on the fridge for at least 30 minutes.
On a deep skillet have canola oil at 375°. Drop a tablespoon on the oil, they should bubble and pop up to the top quickly, turn them sideways once they turn golden brown.
Drain on paper towel and dust with confectioners’ sugar. Serve warm.
And lastly, this dessert will make you the star of the evening!
By Lisa Welsch also from the Todos Santos office
1 can evaporated milk
1 can sweetened condensed milk
1 package cream cheese
1 tsp vanilla
½ cup sugar
Pour the sugar into bottom of metal loaf pan and liquefy over burner on high. Set aside.
Blend all ingredients in a blender and pour into loaf pan.
Add ½ to 1 cup of water in a 9’x13’ pan and place loaf pan in this for baking at
325| for 1.5 hours.
Let cool slightly then invert onto plate. Garnish with a sprinkle of powdered sugar and berries!
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