he center; add oil, water, guava juice, egg yolks and vanilla.
he 1 1/3 cup guava juice for the water called for
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.
In a large pitcher, mix guava juice, rum, lime juice, and grenadine.
Pour over ice in cocktail glasses and garnish with slices of lime or guava.
Place juice and pectin in a large stainless steal pot and bring to a quick boil.
Add sugar and bring back to a boil and boil hard for 1 minute,, stirring constantly.
Remove from heat, skim, ladle into hot, clean jars and seal.
Process in a boiling water bath for 5 minutes.
Guava juice-wash 2 quarts of guavas, remove blossom end and cut into slices.
Add water to cover, bring to a boil, and boil gently for 15 minutes.
Strain through a jelly bag.
Reheat juice to boiling and pour into clean hot jars.
Seal.
Triple Sec, Simple Syrup, and guava juice and blend until combined and
Put Jell-O in bowl large enough to hold the four cups of liquids.
Stir until Jell-O is completely dissolved, then add the guava juice and the cold water.
Stir.
Pour into Jell-O mold or glass container.
Add fruit and mix well.
Chill until set.
Very nice cut in squares on lettuce leaves with topping.
(I use sugar-free Jell-O.)
Boil 2 cups of water.
Add sugar to boiling water and stir until sugar dissolves; add jello.
In another bowl, melt gelatine in 3/4 cup cold water.
Pour jello mixture into gelatine mixture and add guava juice.
Pour into 8 x 8-inch pan and refrigerate overnight.
Cut and serve.
Pour guava juice evenly between 6 champagne flutes.
Spoon a little pasionfruit pulp into each glass.
Fill flutes with sparkling wine to serve.
nd chop mango.
Combine guava juice, soy sauce, peanut butter, and
tir in 3 Tbsp lime juice.
Taste and add more
Season the steaks with Salsa 57 Heinz, salt and pepper.
Let marinade.
Guava Sauce:.
In a pot mix all the ingredients y cook for half an hour on medium fire to let it reduce.
Cook the steaks on the grill or in the oven, putting it in the broiler, browning it on both sides.
Serve with the sauce on side.
You can serve it with white rice, mashed potatoes or french fries.
Combine orange juice, cilantro, lime juice and shrimp (remove shells and
Fill pint or hurricane glass with ice.
Add light rum, blue curacao, mango, lime and guava juice. Mix with a cocktail spoon. Add splash of pineapple and float the Myers rum on top.
Garnish with wedge of orange, lime and a maraschino cherry. You can also add a chunk of fresh pineapple and a little cocktail umbrella if you're in the true tiki mood.
Combine all ingredients with the exception of lemon slices and salt in a shaker. Place plenty of ice into shaker and shake for 30 seconds or so.
Pour into martini or other glasses of your choice and place several ice cubes in the drinks. Top with lemon slice on the rim.
You may also want to wet the glass rim with lemon juice and dip into coarse salt for salt rimmed glass before pouring in the drink.
In a small sauce pan, combine guava juice, strawberries, tequila, and lime juice.
Bring to a boil, cook 10 minutes.
Add strawberry jam and sugar.
Boil for 5 minutes, stirring constantly.
Serve hot or cold!
Whiz up plum and guava juice in a blender.
Strain into a glass and top with lemonade.
Decorate with plum slice and serve with ice.
Combine club soda and guava juice.
Stir lightly.
Pour into glasses and garnish with strawberries.
Serve immediately.
ut evenly.
Brush the Guava Barbecue Sauce on both sides
Mix lime juice, olive oil, cumin, salt, pepper