Shelly's Pao de Queijo (Cheese Balls)

1 cup water

1 cup milk

½ cup vegetable oil

½ tsp salt

2 cups tapioca flour (also called tapioca starch or cassava flour)

2 eggs

1 cup grated parmesan cheese (I’ve done this and mixed it up by using ½ cup parmesan & ½ cup grated cheddar)

In medium sized saucepan bring water, milk, oil and salt to a boil. As soon as it comes to a boil, remove from heat and stir in tapioca flour until it comes together.  Let rest for 10-15 minutes.

Turn out into a large bowl and add the two eggs and cheese.  Bring it all together and let it rest in the refrigerator for 10-15 minutes.  I used a small melon baller to scoop out and place on baking sheet. You may need to wet your hands if you wish to shape these into round balls.

Bake at 375 for 20-25 minutes until golden brown.  Serve warm.

MJ's Italian Macaroons

Amaretti Cookies: From Malgieri, Nick. Great Italian Desserts.

Preheat oven to 375 and line two baking sheets with parchment paper. 

Ingredients:

8 oz can almond paste

1 cup sugar

2 large egg whites

Using Heavy duty Electric Mixer:

Break the almond paste into small pieces and place in bowl of electric mixer along with the sugar. Mix on low speed until very fine. Add the egg whites in three additions, mixing well after each addition. Continue mixing the dough until very smooth, about 3 to 4 minutes.

Scoop out with small 1” ice cream scoop  onto the parchment paper, spacing about 1 inch apart.

Bake for 15 minutes, or until the cookies have risen, are a deep golden color and have tiny cracks. Remove from the oven and place baking pan on a rack to cool. When cool gently peel cookies from parchment. If they stick to parchment, turn the paper over, take a damp paper towel and gently wipe the bottom of the parchment paper to loosen the cookie.

Makes about 40 cookies.