Recipe: Portuguese recipes

I don;t know if these will be any help but they were all I could
find!!!!
PORTUGUESE
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1c Sugar
1/2c Butter
1tb Lemon zest
1/4 c Lemon juice
3 Egg
3c Flour
In large bowl of an electric mixer, beat 1 cup of the
sugar and butter until well blended. Add lemon peel
and juice; mix to blend. Beat in eggs, 1 at a time,
until smooth. Gradually stir in 3 cups of the flour,
mixing well. cover and chill until dough is firm
enough to handle easily, at least 3 hours or as long
as 2 days. For easier handling, chill the dough
before you form the ring-shaped cookies. Divide dough
in half. Cover and chill 1 portion. Divide other half
into 8 equal pieces. With floured fingers, roll each
piece on a lightly floured board to make a 10-inch
rope. Overlap ends of each rope slightly to form a
ring. Place rings about 1 inch apart on a greased
14x17 inch baking sheet. Sprinkle light with sugar.
Bake in a 300 F. oven until golden, 35-40 minutes.
Remove cookies from pans and let cool completely on
racks. Repeat with remaining dough. Serve or store airtight up to 10 days.

PORTUGUESE COFFEE BUTTERCAKE

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PORTUGUESE COFFEE BUTTERCAKE

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1c Unsalted butter, softened
-(no substitutions)
1c Sugar
4 x lg Eggs, at room temperature
1t Vanilla extract
1 1/2 c All-purpose flour
1/4 ts Salt

Coffee Buttercream
3/4 c Milk
6 lg Egg yolks
1c Sugar
4ts Instant coffee powder
1tb Vanilla extract
2c Unsalted butter, softened
-(no substitutions)

Prep time: 1-1/2 hours plus cooling Baking time: 10
to 12 minutes per batch

Cake Wafers

Cake wafers: Preheat oven to 350 deg. F. Invert two
(or more if you have them) 9-inch round cake pans;
grease and flour bottoms of pans.

Beat butter in mixer bowl until smooth. Beat in sugar
until light and fluffy. Add eggs one at a time,
beating well after each addition. Beat in vanilla.
Beat in flour and salt just until combined.

Spread 1/3 cup batter evenly on each inverted cake pan
to within 1/4 inch of edge. Bake 10 to 12 minutes,
until lightly browned around edges. With long, thin
metal spatula, loosen each wafer and transfer to wire
racks to cool completely. Repeat on buttered, floured
pans with remaining batter to make a total of 12
wafers. (Can be made ahead. Stack between sheets of
wax paper and cover tightly, up to 2 days.)

Coffee buttercream: Heat milk in medium saucepan over
medium heat just to boiling. Meanwhile, whisk egg
yolks and sugar together in medium bowl. Gradually
whisk in hot milk. Return mixture to saucepan; cook,
stirring constantly, over medium-low heat until
mixture thickens and coats back of spoon, about 6
minutes. (Do not boil.) Strain through sieve into
mixer bowl. Stir in coffee powder and vanilla. Cool
to room temperature. Beat in 2 cups butter, 1
tablespoon at a time, beating well after each addition.

To assemble, place 1 cake wafer on serving platter.
Spread evenly with 1/3 cup buttercream. Add second
wafer and 1/3 cup more buttercream; repeat with
remaining wafers and buttercream, ending with wafer.
Pipe remaining buttercream decoratively on top. (Can
be made ahead. Cover and refrigerate up to 24 hours.)
Remove from refrigerator 30 minutes before serving.
Makes 16 servings.Torta de Viana

Rosa Verde Silva
Ovos Moles:

8 oz. sugar

6 egg yolks

4 oz. water

Make a thin syrup by boiling the sugar and water until the sugar is dissolved.
Allow to cool slightly. Beat the egg yolks. Slowly add the syrup while
continuing to beat the yolks. Return the mixture to the sauce pan and stir
constantly until the mixture is thickened. Do not boil. Pour into a dish and
cool. The ovos must be cooled and ready to use as soon as the torta comes out
of the oven. Prepare the torta.
Torta:

5 eggs

4 oz. sugar

1 tbsp. self-rising flour

Confectioners sugar

Separate the eggs. Beat the yolks and the sugar until the mixture is light and
creamy. Gradually add the flour. In another bowl with clean, dry beaters whip
the whites until stiff. Fold into the egg yolk mixture. Grease a shallow jelly
roll pan and line with waxed paper or parchment paper. Pour the batter into the
pan and bake in a hot, 450 oven until the cake is risen and firm, about 10
minutes.

Line another baking sheet with parchment paper or waxed paper and sprinkle it
with confectioners sugar. Turn the cake out onto the paper. Cover with Ovos
Moles and quickly roll the cake up lengthwise into a jelly roll with the aid of
the paper.

Serves 8.Almond Tart

Torta de Am ndoa Moda Mary-Jo

Mary-Jo Avellar

The fragrance of almond blossoms fills the air in Portugal and dishes
containing almonds are very popular.

This almond tart is one made frequently at the Red Inn. The tart is best served
at room temperature on the day it is made and garnished with freshly whipped
cream. Leftovers can be refrigerated, but they don't taste as almondy the next
day.

Be advised. This tart is sweet.
Sweet Pastry Crust (Makes 2)

3/4 cups sweet butter

1/2 cup granulated sugar

1 egg

1 tsp. vanilla

3/4 cup sifted cake flour

11/4 cups plus 3 tablespoons sifted, all-purpose flour

Pinch baking powder

Pinch salt
Beat the butter and sugar until just combined. Add the eggs and vanilla and
blend. Combine the dry ingredients. Add to the butter mixture and blend. Divide
the dough in half and refrigerate for 30 minutes. At this point, freeze the
dough you aren't using.

Remove the dough from the refrigerator and roll out. Drape over a 9-inch tart
pan with a removable bottom. Do not stretch. This dough is soft and breaks
easily, but is forgiving and can be patched together should it break. Push
evenly into the pan and cut even with the top of the pan. Refrigerate for 30
minutes and prepare the filling.
Almond Filling (fills one tart)

1 stick unsalted butter

1/2 cup sugar

1/2 tsp. salt

2 large eggs

2 tbsp. dark rum

10 oz. (13/4 cups) blanched, whole almonds coarsely chopped
With an electric mixer cream the butter. Add the sugar and salt and beat until
the mixture is light and fluffy. Add the eggs, one at a time. Add the rum. Beat
in the almonds and transfer to the chilled pie crust. Place on a cookie sheet
to catch any drips and bake at 375 for 30 to 35 minutes. The filling will puff
up and turn golden. Cool to room temperature and serve.

Serves 8.