This egg-based dessert flavored with cinnamon and lemon originated in a Portuguese convent.

Saint Mark Cake (12th Century Recipe): Saint Mark cake is one of the most popular traditional cakes from Spain. It was first made in the 12th century in the convent of Saint Mark in León (Spain). The convent was founded by the queen Sancha to host pilgrims of the Way of Saint James on th…

This is from the diet recipe section on whatscookingamerica.com and they credit the recipe as adapted from the cookbook The Convent Cook, by Maria Tisdall.

This egg-based dessert flavored with cinnamon and lemon originated in a Portuguese convent.

Together, the two nuns have served with Sisters of Mercy for a combined 151 years.

It would be interesting to find a catalogue of Portugal’s convent sweets, if such a thing exists. Because I seem to encounter new ones at practically every confeitaria in every parish of every town in…

Here's a list of Portuguese sweets, from the well-known pastel de nata down to the lesser-known "barriga de freiras" – belly of nuns. Read this article to learn all about Portuguese pastries.

The almond cookies are "a must" of the Sicilian culinary tradition. They are prepared with the Almond paste, called "pasta reale" in Sicily (King's paste). The legend wants that the recipe was created in the XII century in the convent of the "Martorana" in Palermo and that his name is due to his goodness (worthy of a King!). These delicious cookies are as good as easy to do! Accompany them with a good tea, coffee or a glass of Marsala, the typical Sicilian sweet wine.

Recipes and Reminiscences Of New Orleans cookbook. Published by The Ursuline Academy Cooperative Club, The Ursuline Alumnae Association, The Old Ursuline Convent Guild. New Orleans, Louisiana. Copyright 1994 (February), 12th Printing. This is the original 1994 cookbook - not a modern reprint or facsimile. Very-good condition spiral-bound (plastic ring) soft cover cookbook. No remainder marks or clippings. No writing or tears inside book. Tight spine, clean pages. Covers are clean, show light wear - no tears. 200 pages. Index of recipes in back of book. Illustrated. Photos provided are of actual cookbook you are buying. Non-smoking home.

Homemade Mushroom Vol Au Vents made with puff pastry loaded with delicious creamy mushroom filling - perfect party appetiser recipe.

Almost all Portuguese sweet treats have a secret recipe guarded inside a family or a convent during centuries. ‘Pão de Ló’, a famous cake from 15th century made by nuns, or ‘Pastéis de Nata’, the typical egg tart pastry, made by the convent of Jeronimos with closely guarded ingredients and...

Irische Konventeier - Irish convent eggs. Über 2 Bewertungen und für beliebt befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!

Convent de Crist, Tomar Info: www.monestirs.cat/monst/annex/port/centre/ctomar.htm

Honey Garlic Shrimp Recipe – This honey garlic shrimp recipe is a quick and easy weeknight dinner and a guaranteed hit! Leaning on the savory-sweet side, its garlicky flavor and delicious sti…

Here's a basic quinoa recipe that's seasoned so it tastes irresistible! This recipe will convince even quinoa haters take another bite.

I have been really good lately and have stayed away from sweets, cakes and all junk food. So has my husband, but he had his PT test today and passed, so to celebrate, I decided to make a dessert for after dinner. I don't do this very often, actually, when I do make any kind of desserts it is during the weekend. But, I am in the mood for cake, and not a boxed cake or just any kind of cake. I was in the mood for a good old Portuguese cake with a nice egg cream in the center. Creme de Ovos (egg cream/custard) is one of my favorite things on earth, but I never make it, it's been many years. Today seemed like the perfect time, so here it is....a nice simple cake with a layer of egg custard in the middle and poured over the top, sprinkled with some powdered sugar and you have a divine dessert that your family will love. Bolo do Convento - Convent Cake For the cake: 2 1/2 cups of flour 1 1/2 cups of sugar 2/3 cups of butter 5 eggs Little bit more than 3/4 cups of milk 1 teaspoon of baking powder For the egg cream 1/2 cup plus 2 tablespoons of sugar 5 egg yolks Little less than half a cup of water First make the egg cream. Add the water and sugar to a saucepan and boil for 3 minutes over medium heat. Add the egg yolks to a bowl and stir well. Pour the sugar water mixture into the bowl, a little at a time and mixing constantly. Pour the whole mixture back into the saucepan and cook over medium heat until thickened. Transfer to a bowl and let cool. Preheat oven to 350 degrees. Grease a cake pan. In a medium bowl, beat the sugar with the butter, next add in the eggs one at a time beating well after each. Add in the milk, alternating with the flour, lastly, add the baking powder and mix everything well. Pour into the cake pan and bake for 40 minutes. Use a toothpick to see if the cake is done. Remove from the oven and invert the cake onto a plate. Let cool completely. Cut the cake in half, spread about 1/4 of the egg cream on one of the halves, top with the other half, then smear the rest of the egg cream over the top. Sprinkle with powdered sugar and cinnamon, if you wish.

These pastries were named after the Santa Clara convent in Coimbra, Portugal, where they were invented and prepared by nuns.

Fresh spinach and herbs sandwiched between a cheesy cake-like batter, all baked together to yield the-most-scrumptious Crustless Spinach Pie!

This recipe of cornmeal and zucchini is simply delicious. These pan-fried vegetable fritters are a healthy and colorful way to spice up your weeknight meals.

An exotic and colourful Moroccan Couscous with chickpeas, roasted red peppers, diced carrots, toasted almonds and plump raisins are...

At the Convento de San Pablo, the highest point in the city, a sign reads “Se Venden Dulces Artesanos” (Sale of Sweets) adjacent to an intercom button. Here's what to say to get mantecados (shortbread cookies) and perrunillas (similar cookies that melt in your mouth), made by nuns' secret recipes, through a window.

White Rice and Poblano Rajas Casserole recipe from Pati's Mexican Table Season 1, Episode 5 “Convent Food”

Os doces conventuais e palacianos vão ser as “estrelas” da 15.ª Mostra de Doçaria em Alcáçovas (Évora), a partir de sexta-feira, um evento que, este ano, reúne 25 doceiros de vários pontos do país.

Convent de Jesús de Setúbal Info: www.monestirs.cat/monst/annex/port/sud/csetubal.htm

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

Bakers in Portugal make over 200 different types of pastries and other baked goods, and most of them can trace their origins to the time of the arrival of the Moors. By the sixteenth and seventeenth centuries, convents were employing women and nuns to make sweets to help support their abbeys and charity work, and sold everything from behind cloistered gates. Even today, many of the desserts still have names with religious connotations like toucinho do céu, which means "heaven's lard" or "bacon from heaven." The name is two-fold, because it uses pork lard to make the cake and also because it is an unbelievably delicious treat — and one of the most popular and traditional Portuguese desserts in existence.This recipe comes courtesy of EasyPortugueseRecipes.com.

Discover the delicious Capuchina Cake and learn how to prepare it step by step at home. A dessert originally from the cloistered convents.

Last week I had the pleasure of spending the day with ANGOSTURA bitters at Bar Convent Brooklyn (BCB). The Bar Convent started as a small industry meeting in Berlin and quickly became one of the most important international bar & beverage trade shows. This year the show expanded to Brooklyn, NY and I was so...Read More

Vanilla Panna Cotta is a rich and creamy, yet light dessert, perfect for entertaining. This classic panna cotta recipe is easy and delicious and it can be made in only 10 minutes! Wow your guests with this stunning sweet.

Grilled sweet potatoes are 100x more flavorful than roasted — especially with a honey-lime dressing.

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