iece of foil; cover with Guava. Starting at one end, fold
Cream together the butter and sugar for about 30 minutes, then add the eggs and continue to mix for a further 5 minutes.
Blend in the guava pulp, nutmeg, cinnamon and cloves.
Sift together the flour and baking powder, then fold it into the mixture.
Pour the mixture into the top of a greased double boiler and steam for approximately 2 hours, or until an inserted skewer comes out clean.
he 1 1/3 cup guava juice for the water called
he bowl.
Add the guava paste, then dump in the
he center; add oil, water, guava juice, egg yolks and vanilla
Measure out 1 cup of guava puree (set aside the remainder
Stir the bananas, applesauce and guava nectar together.
You may use an electric mixer for this recipe, but it is not necessary. Stir the dry ingredients together, then stir them into the liquid mixture, stirring until the flour is thoroughly moistened.
Pour the mixture into a 13 x 22-inch cake pan that has been sprayed with Pam and dusted with flour.
Bake at 350\u00b0 for 30 to 40 minutes.
-inch pie plate. Arrange guava slices on the bottom of
Make the tequila at least 48 hours in advance: Place red chiles in tequila. Allow to infuse for 2 days or more.
Combine tequila, Triple Sec, guava nectar, orange juice, and lime juice in a pitcher and reserve in the refrigerator until ready to use.
To serve, rim a rocks glass with salt by rubbing a lime wedge around the outside and then dipping the glass in salt.
Fill the glass with ice, add the margarita mixture, and garnish with a skewered chile pepper (if using).
Triple Sec, Simple Syrup, and guava juice and blend until combined
Combine all ingredients except chicken in a 2 gallon zip loc bag and mix well.
Add chicken and seal bag.
Rub bag to evenly coat chicken pieces.
Refrigerate overnight, turning bag once or twice.
Keep refrigerated until prepared.
Grill or broil chicken until done.
Marinade is very sticky so line broiler pan with foil for easier cleanup.
Recipe can be halved but you can still use the whole can of guava nectar.
equal slices.
Cut guava paste into 8 equal slices
ut evenly.
Brush the Guava Barbecue Sauce on both sides
Grease baking pan and preheat oven 180 C or 350 degrees F.
Cream butter, sugar, and almond essence.
Add eggs, one by one, followed by the guava pulp.
Add the flour/baking powder mixture, little by little.
When it's all in, beat on high speed for approximately a minute.
Clean mixer.
Fold in shredded guava using a spatula.
Bake 45-55 minutes.
Decorate when cool.
To make topping, combine powdered sugar, almond extract, guava juice, and lime juicetill smooth.
Glaze over cooled cake, then top with peanuts and coconut.
nd refrigerate.
For the Guava Topping: In medium size sauce
Blend just until smooth; add guava paste and pour into prepared
few tablespoons of the Guava Glaze for brushing the cooked
turning once.
GUAVA DIPPING SAUCE:.
Add guava nectar, pineapple juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
Sift together flour, nutmeg, soda, cinnamon, and cloves.
In another bowl, mix together guava pulp and juice.
In another bowl, cream together butter and sugar. Add eggs, one at a time. Add flour mixture and guava mixture alternately to creamed mixture. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30-35 minutes.
east 10 minutes.
Mix guava paste and jam together in