Has it really been that long since I posted an entry? Sorry about that. Armando and I are sharing the notebook and we are not used to sharing a computer! That is a big lesson in sharing because we are both major computer geeks.
So far we have done well but I do miss my blog reading time and emailing and just general surfing the net. But that is ok
The baby is doing very well. I hold him every chance I get. He is so tiny and fragile with tiny fingers and adorable feet and of course the most precious face. I am glad we were able to come for this trip and that we got to be there when Gabriel was born.
Armando and I are already making plans for when the baby is older, vacations at our house, etc!
I’ve been looking for recipes from Chile. I have found one thing I like a lot, it is called manjar. It is evaporated milk that is caramelized. I eat it on the bread, which is called pan here. It’s so delicious. That is my favorite thing for the evening meal, manjar, the caramel like sauce on bread and a coffee. Yum!
I tried a cake a while back that is called in Spanish, Brazo de Reina or Arm of the Queen in English. It has manjar in it. I found the recipe in English so here it is, if anyone is feeling adventurous. I will try to make it when I get home. First I have to buy a jelly roll pan though. I don’t have that at home.
Brazo de reina (Brah'so de ray'na)
4 eggs, at room temperature
3/4 teaspoon baking powder
1 teaspoon salt
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup sifted cake flour
1 can of condensed milk made into manjar (mahn hahr')
Cook the condensed milk in the top of a double boiler until it is a caramel color.
This will take about two hours, and you can do this in advance. Some persons
place the can of condensed milk in water and boil it, this is a dangerous practice.
Preheat oven to 400° F.
Beat the eggs, preferably in an electric mixer, with the baking powder and salt
until thick and light-colored, gradually adding three-quarters cup granulated sugar.
Add the vanilla and fold in the flour.
Turn into a 15 1/2 by 10 1/2-inch jelly roll pan that has been greased and lined
with greased paper. Bake thirteen minutes. Depending on your oven, this may
take less time; when you see the edges begin to brown, take it out.
Turn from the pan onto a towel that has been dusted with confectioners' sugar.
Quickly remove the paper and cut off the crisp edges of the cake. Roll, jelly-roll
fashion, with the towel inside and enwrapping the cake. Chill.
Unroll the cake and spread with the manjar. Roll jelly-roll fashion again,
sprinkle with confectioner's sugar and refrigerate until ready to serve.