MORE GUAVA RECIPES FOR DEAR ELMA

The recipe for Casquitos is in Spanish. Let me know if you need a translation.

Casquitos de Guayaba:

1 libra de casquitos
1 libra de azúcar
3 tazas de agua limón

Se parten las guayabas, se les saca la pulpa con una cucharita, se ponen en agua con jugo de limón por una hora. Se sacan y se ponen a calar en un almíbar muy liviano, se deja cocinar hasta que esté en su punto. Se puede agregar más agua caliente, si el dulce se secara demasiado durante la cocción.

Grandma’s Deep-Dish Guava Pie:

4 cups peeled, seeded, sliced guavas
1/8 teaspoon salt
1/2 cup sugar
1 teaspoon lime juice
2 tablespoons flour
2 tablespoons butter
1/2 teaspoon cinnamon
Pastry for 2-crust pie
Cream or ice cream

Place guavas in large crust-lined pie pan. Combine flour, sugar, cinnamon and salt. Sprinkle over guavas. Add lime juice and dot with butter. Cover with pastry top and pinch crust edges together. Cut gashes in pastry top for steam vents. Brush with milk. Bake in a 375 degrees F. oven for 35-40 minutes or until guavas are tender. Serve warm with cream or ice cream.

Stuffed Guava Shells:
A favorite dessert in many Spanish restaurants.

8 ounces reduced fat cream cheese,
1 tablespoon orange juice
softened or lowfat cottage cheese
1 tablespoon lemon or lime juice
2 tablespoons skim milk
3 cups guava shells
1 tablespoon sugar


Place softened cream cheese in bowl, beat. Add remaining ingredients, except guavas. Beat well. Place cream cheese mixture in guava shells, serve chilled.