Hispanic desserts?!
Answers: ok i asked one of these questions earlier but now i have to make a dessert. Again it can't by mexican of an average dish like churros. Please help! I need to find a great recipe!
What about a Tres Leches Cake?
Tres Leches: Three Milk Cake
1 yellow cake mix (with pudding) baked as directed in 13 by 9-inch pan
For topping mixture:
1 can evaporated milk
1 can sweetened condensed milk
1 pint heavy whipping cream
1/2 cup rum (or to taste)
To finish:
Whipped cream, to cover cake
5 ounces sweetened coconut
Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator.
Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake.
OR if you wanted a more complicated, homemade version:
1 tablespoon vegetable shortening
2 cups plus 1 tablespoon all-purpose flour, divided
6 large eggs, separated
2 cups granulated sugar
2 teaspoons baking powder
1/2 cup whole milk
1 1/4 teaspoons vanilla extract, divided
1 (12-ounce) can evaporated milk
2 (14-ounce) cans sweetened condensed milk
3 cups heavy cream, divided
1 tablespoon confectioners' sugar
Position rack in bottom 1/3 of oven and preheat the oven to 350 degrees F.
Lightly grease a 13 by 9-inch baking pan with the shortening. Add 1 tablespoon of the flour to the greased pan and shake it around to coat the entire pan with the flour. Shake out excess flour. Set aside.
In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites on medium speed until soft peaks form. Reduce the speed to low and gradually add the sugar with the mixer running, beating until stiff peaks form.
Add the egg yolks, 1 at a time, beating well after each egg is added. In a small mixing bowl, sift together the 2 cups flour and baking powder. Add the flour mixture to the batter in stages, alternating with the whole milk, beginning and ending with the flour. (Do this quickly so that the batter does not lose its volume.) Add 1 teaspoon of the vanilla extract. Pour the batter into the prepared pan and place in the oven. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and place on a wire rack to cool for 10 minutes.
In a blender, combine the evaporated milk, sweetened condensed milk, and 2 cups of the heavy cream. Cover and blend on high for 45 seconds.
Remove 1 1/2 cups of the milk mixture, cover, and refrigerate until ready to serve the cake.
Pour 1/2 of the remaining milk mixture over the warm cake.
When the cake has soaked up most of the liquid, pour the remaining half of the milk mixture over the cake, and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
When ready to serve, beat the remaining cup of heavy cream in the electric mixer until soft peaks form. Add the confectioners' sugar and remaining 1/4 teaspoon of vanilla, and beat until stiff peaks form. Spread the whipped cream over the chilled cake.
Serve the cake with the reserved chilled milk sauce.
Easy Flan
INGREDIENTS:
1 cup and 1/2 cup sugar
6 large eggs
1 14oz can sweetened condensed milk
2 13 oz cans evaporated milk
1 teaspoon vanilla
PREPARATION:
Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in.
Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel.
Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.
In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.
Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.
Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.
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Mexican Wedding Cakes (Cookies)
I N G R E D I E N T S
1 cup (2 sticks) butter, room temperature
2 cups powdered sugar, divided
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup pecans, toasted, coarsely ground
1/8 teaspoon ground cinnamon
I N S T R U C T I O N S
Preheat oven to 350 degrees
Beat butter in large bowl using an electric mixer until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.
Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.
Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)
Sift remaining cinnamon sugar over cookies and serve.
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Capirotada
This is sort of the Mexican version of bread pudding. The dessert was originally created to use up leftovers before the Lenten fast.
I N G R E D I E N T S
1 small loaf crusty bread, a few days old
1/2 - 1/3 cup butter, softened (plus some for greasing the pan)
scant 1 cup brown sugar (or piloncillo, crushed)
1 stick canela (cinnamon)
1 2/3 cup water
3 tablespoons dry sherry (or water)
3/4 cup sliced almonds (plus a bit more for garnish)
1/2 cup raisins
1 cup grated Monterey Jack or mild Cheddar cheese
light cream for serving
I N S T R U C T I O N S
Slice the bread about 1/2" thick. Lightly butter the bread on both sides and fry a few pieces at a time in a warmed pan as you would French Toast, browning each slice on both sides. Set the cooked slices aside.
Place the sugar or piloncillo, canela and water in a saucepan. Heat gently stirring constantly until the sugar is dissolved. Bring the mixture to a boil then reduce the heat and simmer for about 15 minutes without stirring. Remove the canela stick and stir in the sherry.
Preheat the oven to 350 degrees. Grease an 8" square baking dish with butter. Layer the bread, almonds, raisins and cheese in the dish, pour on the syrup letting it soak into the bread. Bake the pudding for about 30 minutes until golden brown.
Remove the dish from the oven, let stand at least 5 minutes, cut into squares. Serve the pudding cold with cream pour on top and garnished with more sliced almonds.
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Avocado Ice Cream
1 cup sugar
1/2 cup water
1 tsp vanilla
1 quart milk
1 pint cream
2 cups ripe avocado pulp
1 egg, white only
1 cup finely sliced avocado
1. Boil the sugar and water until it forms a syrup, then add vanilla.
2. Mix syrup with milk and cream and put in freezer for 10 minutes until partially frozen.
3. Combine avocado pulp with egg white and beat well.
4. Blend avocado pulp and slices with milk mixture and freeze hard.
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Cat's Tongues (don't worry...not the real thing! lol)
I N G R E D I E N T S
8 tablespoons butter
scant 2/3 cups granulated sugar
3 egg whites
1 teaspoon vanilla*
3/4 cup flour, sifted
I N S T R U C T I O N S
Cream the butter and sugar together. Add the egg whites, one at a time, stirring well after each addition. Stir in the vanilla, then the four.
Place the dough in a pastry bag fitted with a round tip. Butter and four several baking sheets. Pipe strips about 2 to 3 inches long and as thick as a pencil onto the baking sheets, leaving enough space for the cookies to expand while baking. Bake in a preheated 425 degrees oven for 6 to 8 minutes. Remove and cool on a rack. Store in an airtight container.
*Note: If you'd like to add a lemon flavor you can omit the vanilla and add the grated rind and half the juice from 1 lemon.
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