COCONUT CUSTARD ( 2 servings)
NGREDIENTS:
-3 eggs
-1 can of Sweetened condensed milk
-1 cup of Milk
-1 Ounce of LINA’s Coconut essence and 1 ½ cups of Shredded coconut for decoration.

In a blender container combine LINA’s coconut essence, egg’s yolks, milk and sweetened condensed milk. Add the white part of eggs till smooth. Transfer mixture to a container with caramel on the base. Steam it in a doubled boiled pot for half an hour, then bake at 325 for 15 minutes. Cool thoroughly and when the custard is cold enough take it off from the container. Add shredded coconut on top.

CHOCOLATE AND ORANGE JELLY (2 servings)
INGREDIENTS:
- 4 tablespoons of LINA’S orange scent
- 4 tablespoons of sugar
- 1 tablespoons of finely shredded orange peel
- 2 envelopes (30 g) of plain jelly, cup of shredded black chocolate ( use for frosting),
- ½ cup of brandy.
- Frosting:
4 tablespoons of LINA’s lemon essence
-½ cup of sugar
-1 whole orange peel.
In a saucepan dissolve orange essence and sugar. Add orange shredded peel. Cook over low medium heat till boil. Bring it out the heat, add jelly and stir till dissolve. Steam chocolate with liquor in another container, stir well till chocolate melt. Add chocolate to previous mixture, stir and place it in two different cold molds. Cool for six hours. Remove from molds.
Making the frosting: In a saucepan, combine lemon essence and sugar. Cook and stir well till bubbly. Add orange whole peel. Cook till mixture gets thick. Spread warm or cold over jelly mixture.


PINEAPLE MOUSSE (six servings)
INGREDIENTS:
-3 tablespoon of LINA’s pineapple ESSENCE
-1 ½ cup of sugar
-1 ounce of corn starch
-5 eggs In a bowl combine sugar, egg yolks, flour and pineapple essence Place mixture in a saucepan. Cook over medium heat, stir well till think. Cool without stirring. Apart beat eggs white stiff peaks. Add very carefully to pineapple mixture. Place mousse in a container or use individual cups. Bring to refrigerator for 3 hours. Serve cool.

STRAWBERRY ICE CREAM
INGREDIENTS:
-1½ cup of LINA’s strawberry ESSENCE
-1 pint of sugar, 1 pint of fat from the milk,
-3 eggs. In a bowl combine strawberry essence and syrup (made with sugar and water). Beat the eggs slightly. Add to previous mixture. Cook in the steam given off by boiling wait for 10 minutes. Take off the heat. Add the milk. Then chill.

VAINILLA ICE CREAM WITH CHOCOLATE TOPING (four servings)
INGREDIENTS:
- 4 tablespoons of LINA’s vanilla essence
-4 eggs
-1/2 liter of milk
-5 tablespoons of chocolate powder
-1 cup of sugar
-1/2 grams of toasted almonds.
In a bowl beat egg yolks. Combine with sugar and vanilla milk. Place mixture in a mold and chill for one hour. Bring it out the freezer and beat again. Chill for 3 more hours. Serve ice cream within a ball shape. Spread nuts and chocolate sauce on top.

CUSTARD (four servings)
INGREDIENTS:
-1 liter of whole milk
-150 grams of sugar 6 eggs, LINA’s vanilla and cinnamon ESSENCE.
In a bowl beat egg yolks, sugar and milk. Place in a saucepan and cook till bubbly, immediately add vanilla essence and cinnamon essence. Use a wood spoon to stir well till mixture gets thick. Take off the heat and continue stirring for 5 more minutes before place custard in molds.

LEMON AND ORANGE RICE PUDDING CAKE
INGREDIENTS
-4 cups of plain rice
-2 tablespoon of lina’s orange essence
-2 tablespoon of lina’s lemon scent
-2 cups of milk
-1 cup of water
-1 envelope of plain jelly, sweetened and chopped orange and lemon peel. Cook the rice with the milk and essence till bubbly. Add water and jelly previously mixed. Stir well for 5 minutes, then, add fruit pieces. Place mixture in a shape mold. Cool for 3 hours.
Frosting:
-1 ½ cup of milk
-100 grams of butter
-1 Barr of chocolate.
Cook in a low heat the milk, butter and chocolate for 10 minutes. Cool for 30 minutes. Spread on top.

“CREPES" WITH CITRIC FILLING (6 servings)
INGREDIENTS:
-1½ cup of milk
-1 cup all purpose flour
-2 eggs
-1 tablespoon cooking oil In a bowl combine milk, flour, eggs, oil, and ¼ teaspoon of salt. Beat with a rotary beater till well mixed. Heat a lightly greased 6 inch skillet. Remove from the heat. Spoon in 2 tablespoons of the beater; lift and tilt the skillet to spread batter. Return to heat; brown on one side only. Invert pan over paper towels; remove crepe. Repeat with remaining batter, greasing skillet. Filling: 60grs of butter, 50 grams of sugar, 1 cup of lina’s berry essence, 2 tablespoon of lina’s strawberry essence. In a Saucepan cook sugar and butter; mix with berry and strawberry scent. Place crêpes in the hot mixture. Fold each crepe in half, cover with the hot mixture. Spread cuantreu on top, turn on the heat, shake the saucepan, so the mixture spread uniform. Serve hot.

COCONUT PUNCH
INGREDIENTS:
- 4 tablespoon of lina’s coconut essence
-½ liter of whole milk
-350 grs
-2 batted egg whites to stiff peaks Dissolve sugar with the coconut essence and milk. Bring to freezer till chill. Spread egg whites, serve in glass cups.

CINNAMON COOKIES
INGREDIENTS:
250 gram of sugar, 3 tablespoon of lina’s cinnamon essence, 500 grs all- purpose flour, 3 eggs, 300 gram of melted butter. In a bowl place the ingredients in this order: flour, sugar, eggs, cinnamon essence and butter. Combine well. Place in a aluminum tray covered with butter and flour. Place little balls of the mixture on top of the tray. Bring to oven for 20 minutes previously heated in about 160Cº. RECEPIES (LIQUIDS AND COCTAILS)

Cocktails and Beverages

COQUITO
INGREDIENTS
4 cans of evaporated milk
- 4 cans of condensed milk
- 10 egg yolks
- 2 cans of coconut milk
- 1 bottle of white rum
- 4 tablespoon of Lina’s vanilla essence
- 1/2 cup of brandy
- 4 teaspoon of LINA’s cinnamon essence
In a blender, place the egg yolks, the liquors and essences. Add 8 cans of milks. Fill empty bottles with the liquid, place in the refrigerator. Serve cool. RECIPE # 2

PIÑA COLADA
INGREDIENTS
- Chopped ice
- 1 ½ cup of white rum
- 100 gram of LINA’s pineapple essence
- 50 gram LINA’s coconut essence
- ½ cup of nata
- 1 cherry
- 1 piece of pineapple
- 1 coconut container ( or glass)
In a cocktail container combine the rum, the pineapple, coconut essences and the nata. Add ice till chill. Place in container using a colador . Use cherry and pineapple for decoration. Serve cool with a straw.

ORANGE PONCHE
INGREDIENTS:
- 1 cup of rum.
- 6 pieces of odor claves.
- 4 tablespoon of sugar.
- 1 tablespoon of soda (mineral water)
- 50 gr LINA’s orange essence.
- Orange peeling
Ina saucepan combines sugar with the claves, one piece of orange peeling and one tablespoon of water. Cook and stir constantly until boil. Bring out the heat, Add soda, essence and rum.
Serve with the orange peeling inside.

SWEET DREAMS
INGREDIENTS
- 1 cup of warm milk
-½ cup of brandy 1 cup of LINA’s cream essence sugar Dissolve ingredients with milk. Stir well. Serve warm

GRAPE AND CELLERY BEREAGE
INGREDIENTS
In 1 Lt of water dissolves:
- 50 gr LINA’s grape essence
-6 tablespoon of LINA’s pineapple essence
-1 cup of celery juice
-3 tablespoon of LINA’s lemon essence Add ice and sugar Mix all ingredients. Serve in glass previously cool