common desserts in Panama?
What are some common desserts in panama?
- Anonymous1 decade agoFavorite Answer
Panama Canal Cake Recipe
1 c All purpose flour
1/2 c Butter, melted
1/2 c Nuts, your choice; chopped
16 oz Whipped topping
1 c Powdered sugar
8 oz Cream cheese
3 c Cold milk, divided
1 4 oz pkg chocolate pudding mix
1 4 oz pkg vanilla pudding mix
1 ts Vanilla
More chopped nuts
1. Mix flour, butter and nuts. Press into a 9 x 13" baking dish. Bake in a 400 degree oven for 10 to 15 minutes until browned. Cool. Combine one container of whipped topping with the powdered sugar and cream cheese. Spread over cooled crust. Mix 1 1/2 cup cold milk with chocolate pudding and spread over the cream cheese layer. Mix 1 1/2 cups cold milk with vanilla pudding and spread over the cream cheese layer. Top with one container of whipped topping and sprinkle nuts over the top.Source(s): I LOVE THIS RECIPE!!!!
- 4 years ago
cinnamon rolls- Ingredients Dough ⅜ cup milk ⅜ cup water 1 egg 3 cups all purpose flour 1 teaspoon salt 4 tablespoons butter or margarine (soft Parkay works great) ⅓ cup sugar 1½ teaspoon active dry yeast (I use one pkg Red Star brand)  Glaze 5-6 tablespoons melted butter or margarine ½ cup brown sugar (Note: glaze ingredients can be easily varied to suite your taste and sweet tooth!!)  Filling 1 tablespoon melted butter or margarine 2 tablespoons granulated sugar 1 tablespoon ground cinnamon 2 tablespoons brown sugar  Optional ½ cup raisins ½ cup chopped nuts (pecans or walnuts) edit Directions1.Place dough ingredients in bread pan, select dough setting, and press "start" 2.When dough in bread machine has risen long enough, the machine should signal. 3.Remove bread pan and turn out dough onto a floured counter top or cutting board. 4.With a rolling pin, roll the dough into a (roughly) 9 x 18 inch rectangle.  Glaze 1.5-6 tablespoons melted butter or margarine pour the melted butter into a 9 x 13 x 2 inch pan (pyrex glass dish works great) or two 8- or 9-inch round cake pans; sprinkle with brown sugar. 2.Brush or smear the dough with melted butter (or soft margarine).  Filling 1.In a small bowl or jar mix the filling ingredients and then sprinkle over the dough. 2.Starting with a long edge, roll up the dough. 3.Pinch seams to seal. 4.With a knife, lightly mark the roll into 1½-inch sections. 5.Use a piece dental floss or heavy thread (about 12-inches long) to cut the roll: slide the floss/thread under the roll, bring the ends up and crisscross and then pull the floss/thread in opposite directions. 6.Place the rolls in the pan (previously prepared with glaze). 7.Cover with aluminum foil. Note: At this point you can either let the dough rise and then cook...or you can just put in the fridge for a while until you're ready to rise and cook them. I like to prepare the rolls the night before and the do the rise/cooking the following morning. 8.In a warm oven, let the covered rolls rise for 30 to 45 minutes until doubled in size. Note: To warm oven, turn on the warm setting for a couple of minutes, then turn off. Remove pan(s) from oven to preheat. 9.Preheat oven to 350°F. 10.Bake 25 to 30 minutes until golden brown. 11.Remove from oven and immediately invert rolls onto a large platter (or aluminum foil). 12.Scrape excess glaze with a spatula onto rolls!! serve warm!!.