Ingredients:

-1/2 cup of oil
-a Dash of salt
-1/2 cup of water
2-1/2 cups of flour
1-1/2 teaspoons of baking powder
-1/2 pound of hard guava paste or
-"Bocadillos", cut into -1/2" x 1" lengths
-cinnamon/Sugar to taste

Directions:

First sift together the flour and baking
powder along with the salt. Combine oil,
water, add all at once to the flour in a
deep bowl.

Mix with a fork and knead a little with
hands, adding a little bit of the flour
if dough is to moist.

Next make 30 small balls and put in the
refrigerator for at least 30 minutes for
easier handling.

Roll out the balls on a floured board put
a stick of guava paste at end of pastry,
roll, and fold ends over. Dip tops into
cinnamon with the sugar.

Bake on ungreased cookie sheets at 350 F.
for 20 to 30 minutes or until the top and
bottoms are lightly browned.

Cool and store in airtight containers
can also be frozen.

Ingredients:

1-1/2 to 2 cups of sugar
2 raspberry, 2 black cherry)
3 envelopes unflavoured gelatin
1-1/2 cups of egg whites (about 8 to 10)
Juice of 1 large lime (2 tablespoons)
eight 3 oz. packages of gelatin
-(2 lime, 2 orange,

Instructions For Preparation:

Day before: Mix each 2 packages of the
fruit gelatin with 2 cups water in flat
trays until firm. The next day, cut in
squares.

Soften the unflavoured gelatin in -3/4 cup
water into the double boiler. Beat the
egg whites to a stiff meringue add with
sugar and lime juice and the unflavoured
gelatin.

Next wet a large spring form (12") or 2
loaf pans, line bottom with waxed paper
also dampened. Place different color of
squares of gelatin on bottom and against
sides of mold,

Finally, add a layer of meringue, being
sure to fill all the open spaces between
the colored squares-add a second and 3rd
layer of squares and meringue. Chill at
least 3 hours or overnight.

Unmold and serve with the custard sauce,
flavored with liqueur or brandy, Ponche
Crema can also be used as the sauce.