CUBA DESSERT RECIPES RECIPES
CUBA LIBRE COCKTAIL RECIPE | ALLRECIPES
This improved version of the simple rum and Coke includes fresh lime juice for added complexity. It's believed to have been invented in Cuba in the early 1900s.
Provided by Allrecipes
Categories Rum Drinks
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 cocktail
Number Of Ingredients 4
Steps:
- Combine rum and lime juice in a highball glass. Top with ice and fill with cola.
Nutrition Facts : Calories 157.7 calories, CarbohydrateContent 7.7 g, FiberContent 0.1 g, ProteinContent 0.1 g, SodiumContent 8.9 mg, SugarContent 6.7 g
BUñUELOS RECIPE | MYRECIPES
This light as air fried dough is an incredibly popular snack and dessert item found in many parts of the world such as Columbia, Cuba, and Mexico. Customizable to fit your tastes, these fluffy treats could be dusted with powdered sugar, drizzled with honey, or even topped with cinnamon for a delicious afternoon snack or dessert. Simply set a batch out on the table and watch them be devoured!
Provided by Pam Lolley
Total Time 1 hours 0 minutes
Yield Makes 24
Number Of Ingredients 8
Steps:
- Process flour, baking powder, salt, and 1 tablespoon of the sugar in a food processor until combined. Add shortening, and pulse until combined and mixture resembles wet sand, 10 to 15 times. With processor running, gradually add water through food chute until dough is thoroughly combined and smooth.
- Remove dough to a floured work surface, and knead until dough is smooth and elastic, about 1 minute. Cover and let rest 30 minutes. Combine cinnamon and remaining 1 cup sugar in a small bowl, and set aside.
- Shape dough into 24 (1 1/2-inch) balls; cover dough balls until ready to use. On a lightly floured surface, sprinkle 1 dough ball with flour, and roll into a very thin 5-inch round. Repeat procedure with another dough ball. (You will repeat rolling process, 2 dough balls at a time, just before frying.)
- Pour oil to a depth of 1 inch in a large 12-inch cast-iron skillet over medium, and heat to 360°F. Fry 2 dough rounds until golden brown and crispy, 2 to 3 minutes per side. Remove buñuelos to paper towel-lined baking sheets; sprinkle both sides with cinnamon-sugar mixture. Repeat rolling, frying, and sprinkling procedures with remaining dough balls. Buñuelos may be stored in an airtight container up to 3 days.
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