Fruity Mampostial Just A Sweet Easy Mess To Make For Dessert Recipes

Steps:

• Put the water, brown or date sugar in a heavy pan.
• Simmer stirring constantly for 3 minutes.
• Add the pineapple juice and grated lemon peel and simmer till the syrup gets very thick.
• To make the mampostial, just add the coconut and the crushed pineapple to the thick syrup and cook it, stirring constantly until it gets very thick.
• You now have 2 options on how to use this thick candy mix.
• A. Pour it or dump it onto a non-stick cookie sheet and let it cool.
• After that you can cut it in squares and wrap them on plastic wrap and refrigerate them till you are ready to eat them.
• B. You can pour the thick candy mix from the pan into the prebaked pie crust and just chill in the refrigerator till you serve it.
• This will be further removed from the traditional mampostial but is simply yummy!
• These are two different variations of a delicious traditional dessert from Puerto Rico.
• You can find more tasty dishes with both a tropical and a Mediterranean flair completely free on my website: www.frontiernet.net/~rexfam.

Steps:

• Place your oven rack in the middle on your oven and preheat to 350°.
• In a medium bowl combine flour and nutmeg-set aside.
• In a large bowl beat butter, shortening and extracts and beat until smooth.
• Gradually add sugar and cream.
• Blend in flour-dough should be slightly moist.
• Using teaspoons and not your hands form into balls.
• Place on ungreased cookie sheet and press down slightly.
• Cut each cherry into 8 pieces and place a sliver on each cookie.
• Bake for 20 minutes and cool on a rack.