• Preheat Oven To 350°F.
• Lightly Grease Donut Pan.
• In A Bowl Mix Together All Dry Ingredients.
• Next Add Egg, Grace Evaporated Milk, And Grace Colombian Coffee Then Mix Until Smooth.
• Now Add In Grace Vegetable Oil And Continue Mixing For 1 Minute.
• Fill Each Donut Cup About ¾ Full.
• Bake At 350°F For 10-15 Minutes.

• Soak Rice In Water For One Hour.
• In A Pot On Medium Heat, ½ Cup Sugar For Coloring.
• Add Grace Coconut Milk Liquid And Water, Then Add Grace Condensed Milk, Remaining Sugar, Benjamins Nutmeg Extract, Benjamins Cinnamon Extract, Benjamins Vanilla Essence And A Pinch Of Salt.
• Stir Well. Stir In Butter And Ginger, Bring To A Boil.
• Add In The Rice And Stir Constantly Until Most Of The Liquid Is Dry.
• Cover And Let It Soak For 20 Minutes, Stirring Once Or Twice Until Tender.
• Let Sit For 20 Minutes Until Cool Before Slicing And Serving.

• Add Sifted Flour Alternately With Grace Evaporated Milk. Begin And End With Flour.
• Prepare Cake Tins. Preheat Oven To 350 F/180 C.
• Sift Flour, Salt, Nutmeg And Baking Powder (Set Aside).
• Cream Margarine And Sugar Until Light And Fluffy.
• Beat Eggs One At A Time Until Very Frothy.
• Add To Margarine And Sugar.
• Mix Well After Each Addition. If An Electric Mixer Is Used, Mix At Medium Speed.
• Add Essence. Mix Well.
• Before Adding Flour, Decrease Speed Of Mixer To Low.
• Bake For 40 Minutes At 350F/180C Or Until A Tester Is Inserted In Cake Comes Out Dry. Cool Before Moving From Cake Tin.

• Basting: 1/2 Cup Milk And 2 Tbsp. Sugar
• Boil Rice In Water Until Soft.
• Add Milk, Salt, Raisins And Butter.
• Beat Eggs, Sugar And Vanilla Together.
• Add To Rice Mixture And Cook On Low Heat Until Thick.
• Bake In 10-Inch Greased Ovenproof Dish Or Cake Pan At 350°F For About 30 To 40 Mins., Basting With Milk And Sugar Mixture.
• Serve Cold In Slices Like Cake.

• Blend All Ingredients Together.
• Brown 1/4 Cup Sugar In Cooking Pan.
• Honey Glaze.
• Pour In Batter In Pan.
• Then, Cook On Double Boiler For 45 Minutes.
• Let Cool For 30 Minutes And Flip On Serving Plate.
• Place In Refrigerator To Cool.
• Slice And Serve.

• Place La Popular Bread In A Large Bowl And Break Up In Pieces.
• Add Water And Mix Until Bread Is Soft, Add Grace Evaporated Milk, Grace Condensed Milk
• Butter, Vanilla, Malher Cinnamon Powder And Stir Well.
• Add Fruit Cocktail.
• Spoon Mixture Into A 9” Baking Dish. Bake At 350˚F For About 35 Minutes Or Until Firm And Brown.

• Preheat Oven To 350 Degreees.
• Grease And Flour Baking Tin.
• Cream Butter And Sugar Until Fluffy.
• Add Eggs One At A Time And Beat
• Sift Dry Ingredients And Add Alternately With Liquid To Butter And Sugar Mixture.
• Spread Batter Evenly In Prepared Cake Tin And Bake For Approximately 30 Minutes. A Toothpick Inserted In The Middle Should Come Out Clean.
• When Cake Is Cooled, Remove From Tin And Decorate.

To Swirl In Flavouring:

• Save 2 Cups Cake Mixture, One Cup Per Colour
• After Pouring The Plain Cake Mixture In The Baking Tin, Gently Swirl In Coloured Mixture With A Whisk (Do Not Beat)
• Bake At 350°F For Approximately 30 Minutes.

• Preheat Oven To 350 Degrees.
• Grease And Flour Baking Pan (Meatloaf Size).
• In A Bowl Add Stick Butter, Add Sugar Little At A Time And Beat Until Light And Fluffy.
• Add Eggs One At A Time And Continue To Beat.
• Add Flour And Grace Evaporated Milk A Little At A Time.
• Take Out 2 Cups Of Batter And Place 1 Cup Each In Separate Containers.
• Add 2-3 Drops Of Benjamins Red Food Coloring In One Container And Mix Well.
• Add 2-3 Drops Of Benjamins Blue Food Coloring In The Other Container And Mix Well.
• Add Plain Batter To Greased Baking Pan.
• Take Red Batter And Pour Into Baking Pan.
• Swirl In With A Knife.
• Add Blue Batter To Baking Pan And Swirl In Also. Do Not Beat.
• Bake At 350 Degrees For Approximately 25 Minutes.