Directions:
Soak the raisins in the sherry.

Pre-heat the oven to 375 degrees.

In a saucepan, combine the sugar, the water and the cinnamon sticks and cook over medium heat, stirring occasionally, until it forms a thick syrup.

Add the coconut, stir well, and cook another three minutes, stirring occasionally.

Remove from heat and allow to cool; when cooled, remove and discard cinnamon sticks.

Grate the poundcake into a large bowl.

Beat the egg yolks and add them to the pound cake along with the coconut mixture, the raisins and sherry and the ground cinnamon.

Butter a ten inch springform pan.

Beat the egg whites until they form stiff peaks.

Fold them, using a rubber spatula, into the cake mixture, blending well but gently.

Pour the batter into the prepared pan and bake for an hour, or until a knife inserted in the center comes out clean.

Cool on a rack before opening the springform pan.

Note: Even the best springform pans leak sometimes, so wrap the bottom with some foil and place a cookie sheet on the oven shelf beneath the shelf on which you bake the cake.

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Directions:
Empty 8 oz box of infant cereal into food processor. Using this cereal instead of rolled oats produces a finer grain that more easily dissolves in liquid, plus it is fortified with more vitamins and minerals.

Blend until the flakes are no longer visible and it becomes a fine powder (3-5 minutes).

Add sugar and blend again until it is mixed thoroughly and all the same fine powder consistency.

Add 2 tablespoons (add more or less to taste) of mixture to 8 ounces of milk or water and blend in a blender or shaker cup with 2 ice cubes and enjoy!

Optional additions: add vanilla, cinnamon or strawberry quick to final beverage. Can be served as a warm beverage as well.

Directions:
Combine ingredients in a sauce pan and simmer until thickened. Stir constantly,preferably with a wooden spoon,until you see the saucepan while stirring(4-5 hours).(?) Add egg yolks and cook 2 or 3 minutes longer. Remove cinnamon stick. Let cool. This recipe must be watched constantly.

NOTE;There is a shortcut for preparing arequipe. Put a can of sweetened condensed milk in a pot of boiling water. The water should fully cover the can which must not be opened. Boil it for about 5 hours,adding water constantly to compensate for evaporation. Let it cool down 30 minutes before opening the can and you’ll get a pretty good arequipe

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