Friday, October 30, 2009


We have the cutest little guavas, with the white center from our BB. Hubby and I tried one, they taste really good, but boy howdy, all the seeds. Pretty entertaining watching my ole boy dealing with them. I found directions for making juice which I plan to do and then make a guava chiffon pie for dinner. I'll post some pictures for your enjoyment!

To make guava juice

1. Choose firm, ripe guavas. Wash, cut off ends, and slice.

2. Place slices in a large pot with enough water to just cover them. Boil until fruit is very soft (15 - 20 minutes).

3. Pour fruit into a bag made of cheese cloth, muslin or two thicknesses of clean flour - or sugar - sack. For clear juice, do not squeeze the bag.

4. Serve as a drink immediately, or use for making jelly, or bottle for future use. (The leftover pulp may be pressed through a strainer and used for making guava sauce.)

Tomorrow is pick up day for BB. We are getting Guavas . . . never tasted one in my life!

Here are some really yummy ideas that I found on the internet, what did we do before this source?


Printed from COOKS.COM

1 env. unflavored gelatin
4 eggs, separated
3/4 c. sugar
Few drops red food color
Whipping cream
1 tbsp. lemon juice
1 c. guava juice
1/8 tsp. cream of tartar
9" baked pie shell

Soften gelatin in lemon juice; set aside. Combine egg yolks, guava juice and 1/2 cup sugar. Add red food color. Cook and stir over medium heat until mixture thickens, add gelatin mixture. Cool until consistency of egg whites.

Beat egg whites and cream of tartar to stiff peaks, add 1/4 cup sugar, beat until stiff peaks form. Fold in gelatin mixture, pour into pie shell. Chill, top with sweetened whipped cream.


Printed from COOKS.COM

2 tbsp. butter
1 c. sugar
1 c. all purpose flour, plain
1/2 c. milk
1 tsp. baking powder
1/4 tsp. salt
2 c. Guava

Cream butter and sugar together; add milk, mix flour, salt, and baking powder together and add to other ingredients. Mix well. Pour into 9 x 12 inch greased pan on top of Guavas. Sprinkle sugar on top.


Printed from COOKS.COM

1 box cake mix (18 oz.)


1 pkg. (8 oz.) cream cheese
2 tbsp. Guava concentrate (12 oz.)
1/2 c. powdered sugar
1 c. Cool Whip


1 can Guava concentrate (12 oz.)
3 tbsp. cornstarch
1/4 c. water

Mix cake according to box directions. Divide into 2 Tiara cake pans. Bake at 325 degrees for 30-35 minutes or longer until cooked. Cool and invert.

Combine cream cheese, concentrate and powdered sugar. Fold whip cream into cream mixture. Spoon onto crust and chill.

For Topping: Bring concentrate to a boil. Combine cornstarch and water and stir into Guava concentrate. Simmer until thick and clear. Cool. Spread over cream cheese mixture. Chill.

Just want to share info my little friend, Elizabeth found. I thought the website had some prCtty yummy looking recipes . . . and being the pie lover that I am, think I will make the Guava cream Cheese Pie!

guava pulp: place 6 or so of the ripe guavas with ends cut off into a food processor with 1/4 c water and process until smooth. then strain through a mesh strainer. i also added strawberry to mine. 2 or 3 parts guava, 1 part strawberry. the cake turned out good, but not great. the frosting was an egg white one. i think next time i will just make a buttercream frosting. here is the link to the recipes i used. i kind of combined guava chiffon cake and guava cake number 1. i liked the idea of butter better but i wanted a chiffon cake. maybe those two things can't be combined, but it tasted good, but wasn't as light as an angel food cake.