Guava Jelly Peanut Butter Cookies

3/4 cup shortening
1 cup brown sugar
1 cup sugar
3/4 cup peanut butter
2 eggs
3 1/2 cups flour
2 tsp. baking soda
1/2 tsp salt
1 tsp vanilla
Palmalito Guava Jelly

Cream shortening and sugars.
Add peanut butter and mix well.
Add eggs and mix at medium speed until uniform.
Sift flour, baking soda and salt together and add to mixture with vanilla.
Mix well to form stiff dough.
Roll into 1 inch balls.
Coat with sugar if desired.
Press thumb or end of wooden spoon into center of cookie to form well.
Fill well with guava jelly.
Bake on greased cookie sheet or parchment paper at 350 F for 8 to 12 minutes.
Yields 4 dozen cookies.

Quick and Easy Guava Jelly Peanut Butter Cookies

1 roll of Peanut Butter Cookie dough
1 jar Palmalito Guava Jelly
Granulated Sugar (optional)

Slice cookie dough roll into 12 equal pieces then cut each in half.
Roll dough into ball (coat with sugar if desired) and place on cookie sheet.
Make a depression in the center with thumb or end of wooden spoon.
Fill depression with Guava Jelly.
Bake according to instructions on package of cookie dough.

Cuban Glazed Chicken

2 tablespoons Lime juice
1 tablespoon Olive or vegetable oil
1 teaspoon Ground cumin
1/2 teaspoon Salt
1/8 teaspoon Pepper
20 milliliters Garlic -- finely chopped
3 pounds Chicken -- cut-up
2 tablespoons Lime juice
1/4 cup Guava jelly
1/4 cup Guava fruit drink or apple -- juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Cider vinegar
1/4 teaspoon Paprika
1/8 teaspoon Ground cumin
1 Jalapeno chili -- seeded finely chopped

Mix 2 tablespoons lime juice, the oil, 1 teaspoon cumin, the salt, pepper and garlic in resealable heavy-duty plastic bag.
Add chicken; seal bag and turn to coat with marinade.
Refrigerate at least 1 hour but no longer than 24 hours, turning bag occasionally.
Remove chicken from marinade; discard marinade.
Cover and grill chicken, skin sides up, 4 to 6 inches from medium coals 15 minutes.
Heat remaining ingredients to boiling in 1-quart saucepan; reduce heat.
Simmer uncovered about 5 minutes, stirring frequently, until mixture thickens and is reduced by about half; remove from heat.
Turn chicken; brush with jelly mixture.
Cover and grill 20 to 40 minutes longer, turning and brushing frequently with jelly mixture, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Source: "Betty Crocker New Chicken Recipes," April, 1995. #103.

Guava Chiffon Pie

1 Pint guava shells cooked and put through a sieve
1/2 cup sugar plus 1 tablespoon for egg white
1 envelope of gelatin
1/4 cup cold water
3 eggs separated
1/4 teaspoon salt
1/2 cup milk
Small box of vanilla wafers
Roll wafers into crumbs and pat into pie pan for shell
1/2 pint heavy cream whipped & sweetened & flavored with sugar & sherry

Cook guava and put through sieve. Add 1 cup of sugar, egg yolks, salt and milk, mix and taste for sweetness. Add more sugar if needed. Cook over low heat stirring until thick. Dissolve gelatin in cold water. Add to hot above. Stir until dissolved. When cool, fold into beaten egg whites plus 1 tablespoon sugar. Pour into pie shell and refrigerate. When ready to serve, top with whipped cream flavored with sherry.

Guava Chutney

2 cups guava pulp
1/2 cup chopped onion
1 cup vinegar
1 cup white & brown mixed raisins
1/2 cup chopped red pepper
1 cup sugar
1/2 teaspoon salt
1 cup celery

Put guava pulp, onion, pepper, & celery through food processor, Add raisins, vinegar, salt, sugar and cook until all is done at 222°. Put in serilized jars. Process 10 minutes.

This makes a small amount. Add about 1 teaspoon of each spices such as powdered ginger, cinnamon, allspice & cloves.

Guava Candied Yams

1 large can Bruce's yams
1 Jar Palmalito Guava Jelly

Place yams in a baking dish.
Spread Palmalito Guava Jelly over the yams.
Bake in 350° for 30 minutes.
The guava jelly will thin as it heats up.
Continue basting jelly over the yams as they cook.

Thumbprint Cookies

1/4 cup packed brown sugar
1/4 cup softened butter
1/4 cup shortening
1 separated egg
1/2 tsp vanilla
1 cup all purpose flour
1/4 tsp salt
3/4 cup finely chopped nuts
Palmalito Guava Jelly

Heat oven to 350°.
Mix brown sugar, butter, shortening, egg yolk, and vanilla.
Stir in flour and salt.
Mold dough into 1" balls.
Beat egg white slightly.
Dip the dough balls into the egg white and roll the coated balls in the nuts.
Place 1" apart on ungreased baking sheet.
Press thumb deeply into center of each ball.
Bake until light brown (about 10 minutes).
Remove from sheet and cool.
Spoon the guava jelly into the cookie centers.
Makes 3 dozen.

Guava Meringue Shortbread

2 cups flour
2 separated eggs
3/4 cup softened butter
1/2 cup sugar
1/4 tsp salt
1/2 cup Palmalito Guava Jelly

Heat oven to 400°.
Mix flour, egg yolks, 1/2 cup sugar, salt, and butter.
Dough will be stiff.
Press dough into ungreased square 9 x 9 x 9 pan.
Bake until edges are light brown (15 - 20 minutes).
Cover with Palmalito Guava Jelly.

1/3 cup sugar (for Meringue)
Beat egg whites until foamy. Room temperature egg whites work better.
Beat in 1/3 cup sugar slowly.
Keep beating until stiff and glossy.
Spread meringue over jelly.
Bake until meringe is light brown (8 - 10 minutes).
Cool. You can refrigerate it.
Cut into 1 1/2" squares.
Makes 3 dozen squares.>

Guava Turnovers

1/2 cup softened butter
1 - 3 oz package cream cheese
1 cup all purpose flour
1/8 tsp salt
1/4 cup glaze (below)

1 cup 1-x sugar
1 tsp fine zest of orange
1 1/2 tbsp milk

Mix butter, cream cheese, flour, and salt.
Cover and refrigerate at least 1 hour.
Heat oven to 375°.
Roll dough 1/8" thick on floured, cloth covered board.
Cut into 2 1/2" circles.
Spoon 1/2 tsp jelly onto each circle and spread dough over jelly.
Press edges together with fork.
Bake on sheet 1" apart at 375° for 8 - 10 minutes.
Drizzle with glaze when cool.

GLAZE - Mix sugar, zest, and milk until smooth.