Rabanadas/ Pecan lace cookies/ Caramel whip cream

Rabanadas
Ingredients: FOR “RABANADAS” (PORTUGESE SWEET)
- 1 crusty bread
- 1 liter of milk
- The rind of one lemon
- 200g or 7.5oz of sugar
- 2 eggs
- 2 cinnamon sticks
- Cinnamon powder and sugar for sprinkle
- Vegetable oil
Preparation:
1. Place in a saucepan the milk, the sugar, the cinnamon sticks and the lemon peel.
2. Cook over medium heat and let boil for two to three minutes.
3. Meanwhile, cut the crusty bread into slices not very thick.
4. Place on the kitchen countertop two dishes bowls, one with the whole eggs well scrambled, the other with a little of the milk mixture.
5. Coat the bread slices in the milk and then in the eggs.
6. Fry them in hot oil.
7. To absorb some of the fat, pace them over kitchen paper.
8. After fried sprinkle with sugar and cinnamon to taste.

Pecan Lace Cookies
Ingredients pecan lace cookies

U.S.
Metric Conversion chart

• 1 cup(s) pecans
• 2 tablespoon(s) unsalted butter, softened
• 1 cup(s) (packed) light brown sugar
• 1 large egg
• 1 teaspoon(s) vanilla extract
• 1/4 cup(s) all-purpose flour
• 1/2 teaspoon(s) baking powder
• 1 pinch(s) salt
• Melted bittersweet chocolate
________________________________________
Directions
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. In food processor, finely chop pecans. In bowl, with mixer on low speed, beat butter and brown sugar until well blended. Beat in egg and vanilla. Add flour, baking powder, and salt; beat until blended. Stir in pecans.
3. Spoon batter by heaping measuring teaspoonfuls onto prepared baking sheets, spacing about 3 inches apart. Bake 6 minutes. Let cookies cool on baking sheet 5 minutes or until firm; remove to wire rack to cool completely.
4. Dip one edge of cookies into melted chocolate. Place on waxed paper; let stand until set. Store in airtight container, between sheets of waxed paper, up to 1 week.

Caramel Whip cream
Ingredients caramel whip cream
• 1/2 cup sugar
• 2 tablespoons water
• Pinch of coarse salt
• 2 cups heavy cream
Directions
1. Prepare an ice bath; set aside. Cook sugar, water, and salt in saucepan over medium heat, stirring once, until sugar is dissolved. Continue cooking, without stirring, until sugar turns golden amber. Remove pan from heat; slowly pour cream down sides of pan in a slow, steady stream (it will spatter). Return pan to medium heat, and stir with a wooden spoon until combined.
2. Transfer caramel cream to a mixing bowl set in ice bath; let sit until very cold, stirring occasionally, about 30 minutes. Mixture can be refrigerated overnight. Before serving, whip the caramel cream until stiff peaks form. Use immediately.