FAVORITE RECIPES

Portuguese Sweet Bread Recipe (Original)

Ingredients

4 cps milk
1 tsp salt
½ pound Crisco
3 packages dry yeast
5 lbs flour
½ cup warm water
12 eggs
4 cups sugar
1 lemon (zested)
Egg wash

Directions

In sauce pan combine milk salt and lard and bring to a boil
Set aside and wait
In a small bowl combine yeast with 1 cup of flour and ½ cup warm water and set aside and set aside.
In a large bowl using a wisk combine eggs sugar and lemon zest and mix thoroughly and add milk mixture, Yeast mixture and remaining flour and thoroughly combine and set aside to rise kneading 6 times every ½ hour.
Bread will take 6 hours to rise.  
Prepare five round loaf pans with butter or lard.  
Divide dough between pans (pans should be half full).
Knead bread and let it rise again till it reaches the top of the pan.
Preheat oven to 350 degrees.
Brush top with beaten eggs and bake for one hour until golden brown.


Portuguese Sweet Bread (Fat-Free)

 (Note: This whole wheat, fat free, sugar free bread is drier compared to regular Portuguese Sweet Bread)

Ingredients

11 cups whole wheat flour
5 cups SPLENDA® No Calorie Sweetener
Egg substitute equaling 12 eggs
4 packages yeast
½ pound Promise® Buttery Spread
2 cups Original 8th Continent® light soymilk
1 tablespoon salt substitute
1 tablespoon lemon extract
Pam® Original No-Stick Cooking Spray

Directions

Preheat bread machine to 325 degrees F. Spray loaf pan with cooking spray.
Dissolve yeast in ¾ cup hot water, 1 tablespoon salt substitute, and 1 teaspoon SPLENDA® . Whisk together and set aside to proof yeast.
In a separate bowl, add Promise®, egg substitute, lemon extract, and cream together. Beat well.
Add dry ingredients and yeast mixture. Mix well until dough begins to pull away from bowl. Place in greased bowl and cover to let rise to double, which should take approximately 1 to 3 hours.
Place into greased pan and bake at 325 degrees F for 45 minutes.
Remove loaf from the bread machine and let it rest for a few minutes before removing from the pan.


Malasadas (Original)

Ingredients

12 cup flour
2 tsp nutmeg
2 packages active dry yeast
Half cup butter or margarine
1 ½ cup sugar
2 tsp lemon extract
4 cups milk medium hot
12 eggs

Directions

Cream the butter sugar and lemon extract
Add eggs and 2 cups milk
Combine it well
Add dry ingredients
Add rest of milk gradually till dough forms workable consistency
It may need more milk
Let rise 1 to 1 ½ hours
Heat oil to 275 degrees.
Dip tablespoon in oil and scoop some dough and drop into oil. Cook and wait until dough turns over brown.
Roll dough in sugar and cool on wire rack.


Malasadas (Fat-Free )

(Note: These whole wheat, fat free, sodium free malasadas are drier and harder texture than regular ones) 

Ingredients

Yeast Mix
4 packages yeast
½ cup warm water
3 teaspoons SPLENDA® No Calorie Sweetener
2 teaspoons whole wheat flour
1 medium Irish potato, boiled & mashed
Butter Mix
½ cup Promise® Buttery Spread
2 cups SPLENDA® No Calorie Sweetener
1 teaspoon salt substitute
Milk Mix
Egg substitute equaling 8 eggs, beat until thick
3 cups Original 8th Continent® light soymilk
1 cup potato water
2 teaspoon lemon extract
Sugar Mix
9 cups whole wheat flour
2 cups SPLENDA® No Calorie Sweetener

Directions

Combine sugar and butter mixes with yeast mix. Stir until well dissolved.
In separate bowl, blend milk mix ingredients together.
Slowly pour blended milk mix into sugar mix.
Make the sign of the cross on top of dough.
Dough should be sticky. Allow to rise in warm area. Cover bowl with towel or blanket.
Heat canola or olive oil in pot (or wok, if possible). Dip tablespoon in oil and scoop some dough and drop into oil. Cook and wait until dough turns over brown.
Roll dough in SPLENDA® and cool on wire rack.
 

Mango Bread

Ingredients

2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp.salt
1/4 cup nuts
1 tsp. vanilla
1 cup wesson oil
1 1/2 cups sugar
2 1/2 cups mango (blend)
3 eggs beaten
1/2 cup graded coconut

Directions

Sift dry ingredients together.
Make a well in dry mixture and add all ingredients.
Mix all together well. pour into a well greased 9X5X3 loaf pan.
Bake at 350 for about one hour.
Cool before taking out of pan to prevent crumbling.
 

 Frank De Lima’s  Portuguese Bean Soup

Ingredients

30 lbs Ham Hock
1 doz large mild Portuguese Sausage
1 large bag of elbow macaroni
1 doz round onions
1 dozen Russet Potatoes
3 big bunches celery
3 big bunches water cress
3 reg size bags carrots
3 bags small kidney beans
3 large heads of cabbage
1 large Sams Club bottle minced garlic

Directions

Put Ham Shanks, sliced onions and minced garlic in a large cafeteria pot
Fill pot with water up to 6 inches above Ham Hock.
Boil till meat falls of the bone (4-5hrs)
Remove the skin and bones.
Put in dry small kidney beans
Boil till beans are half cooked.
Put all vegetables (stew size)
Bring to boil then turn fire off and let steep
Add cooked macaroni when time to serve soup. Keep mac separate or it will melt.