Tres Leches Cake (Puerto Rican)

FROM: Chowhound

INGREDIENTS:

  • Butter, for coating the baking dish
  • 1 cup all-purpose flour
  • 6 large eggs
  • 1 cup granulated sugar
  • 1 (14-ounce) can sweetened condensed milk
  • 2/3 cup evaporated milk (not nonfat)
  • 1/2 cup unsweetened canned coconut milk
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup sweetened or unsweetened flaked coconut
  • 1 1/2 cups heavy cream
  • 1 tablespoon powdered sugar

DIRECTIONS:

  1. Heat the oven to 325°F and arrange a rack in the middle. Coat a 13-by-9-inch glass baking dish with butter; set aside.
  2. Separate egg whites and egg yolks.
  3. In kitchenaid, blend egg whites on high until medium peaks form.
  4. In bowl, whisk egg yolks, vanilla extract and almond extract.
  5. Add egg yolk mixture spoonful by spoonful to egg white mixture. Fold in slowly, by hand, taking care to keep the volume of the egg whites.
  6. Add flour mixture slowly, half cup by half cup. Fold in slowly, by hand, taking care to keep the volume of the egg whites.
  7. Pour the batter into the prepared baking dish and bake until the cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.
  8. Meanwhile, place the three milks and the rum in a large bowl and whisk until combined; set aside.
  9. Remove the cake from the oven and place on a wire cooling rack. Using a toothpick or wooden skewer, poke holes all over the cake and allow to cool for 15 minutes. Pour the milk mixture evenly over the cake and continue cooling, about 45 minutes more. Tightly cover with plastic wrap and refrigerate at least 4 hours or overnight.
  10. When the cake is ready to serve, spread the coconut in an even layer in a large frying pan. Toast over medium heat, stirring often, until lightly browned and fragrant, about 5 minutes. (If the coconut begins to burn, reduce the heat.) Immediately remove from the pan to a small bowl.
  11. Place the heavy cream and powdered sugar in large bowl and whisk until medium peaks form. (If you like, flavor it with a teaspoon of dark rum.) Slice the cake and serve topped with a mound of whipped cream and a sprinkle of toasted coconut.

Iced Hermits

INGREDIENTS

FOR THE COOKIES
1/2 cup (1 stick) unsalted butter, softened, plus more for baking sheet
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Pinch of ground cloves
1 1/4 cups packed dark-brown sugar
2 eggs
1/4 cup unsulfured molasses
1 cup chopped candied ginger, cut into 1/4-inch pieces
3/4 cup raisins

FOR THE ICING
1/4 cup packed light brown sugar
2 tablespoons whole milk, plus more if needed
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 cup sifted confectioner’s sugar, plus more if needed

DIRECTIONS

  1. Make bars: Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set aside. Whisk together flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, salt, pepper, and cloves in a medium bowl; set aside.
  2. Put butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add brown sugars; mix until pale and fluffy, about 2 minutes. Mix in egg and yolk, and molasses. Reduce speed to low; gradually mix in flour mixture. Mix in 1/2 cup candied ginger and the raisins.
    Spread dough evenly onto prepared baking sheet. Bake, rotating sheet halfway through, until firm, 18 to 22 minutes. Let cool completely in baking sheet on a wire rack.
  3. Make icing: Put brown sugar, milk, and butter in a medium saucepan over medium heat. Cook, stirring constantly, until butter has melted and sugar has dissolved. Remove from heat; whisk in vanilla and confectioners sugar. If icing is too thick to drizzle, stir in more milk, a teaspoon at a time. If icing is too thin, stir in more confectioners sugar, a teaspoon at a time. Let cool slightly.
  4. Drizzle bars with icing; sprinkle with remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Cut into 2-inch squares. Bars can be stored in single layers in airtight containers at room temperature up to 5 days.

NOTE: These bars are a bit on the dry side. I added 1/4 c milk to keep them moist. With the milk, they will not store as long as they would otherwise.

NOTE2: DO NOT double the spices in this recipe. They already have an “Indian” level of spice. You’ve been warned. ^^

NOTE3: These are really delicious, amazing cookies.

NOTE4: The icing tastes a lot like New Orleans pralines. Yum yum.

Egg Free Ranch Dressing

Note: This recipe has dairy, but no eggs. It actually comes out BETTER than Hidden Valley Ranch Dressing, though.

Ingredients:

1/4 c Just Mayo
1/4 c yogurt (not the whey, just the solid part)
fresh ground black pepper
salt to taste
2.5 tsp Hidden Valley Ranch mix
1 tbsp whipping cream
1 tsp cholula
1/4-1/2 tsp Ploughman’s mustard

Directions:

Mix well and enjoy!

Tastes great with salad, as a pizza dip, or a vegetable dip.

NOTE: You can add fresh chopped dill, fresh chopped spinach, and the giardiniera mix from Potbelly’s sandwich shop for a phenomenal dip. It IS a bit spicy, though, so watch it with the Potbelly mix if you can’t tolerate spicy food.

Martha Stewart Strawberry Cake

From Martha Stewart.

Ingredients:

6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 large egg
1/2 c milk
1 tsp vanilla extract
1 lb fresh strawberries, hulled and halved

Garnish:

2 tablespoons sugar

Directions:

  1. Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
  2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
  3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
  4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.

Crispy Sweet Potato Fries

Cut sweet potatoes into matchstick size. Roughly 1/4 in by 1/4 in.

Wash thoroughly.

Create slurry, 1 part corn starch, 1 part water in flat bowl.

Coat matchstick sweet potatoes in slurry, place in flat dish or on metal mesh sheet.

Heat peanut oil to medium high heat.

Drop matchsticks in, one by one, for a batch a handful at a time. Because of the cornstarch, the matchsticks stick together if you put them all in by the handful. Let cook on medium high heat until cornstarch is solidified and matchsticks are a light golden brown. Put into dish with a few paper towels in it to drain.

Make seasoning: salt, garlic powder, black pepper, white pepper, paprika.

Make dip: 1 part just mayo, 1 part ketchup. Cholula to taste.

WHEN READY TO EAT: Get a second dish, line it with paper towels. Heat oil to medium high/high heat. Fry matchsticks a SECOND time. They will brown up really really fast now. Take them out, drain the oil on the paper towel covered dish, season well. Enjoy with the dip.

YUM YUM YUM.

Peanut Butter Oh’s

This is a family recipe. It is SOOO good! Always goes quick in our house. Enjoy!

INGREDIENTS:

Half a box of Oh’s Cereal (they sell it on Amazon and at Walmart)
2 tbsp butter
1/2 jar peanut butter (1 c)
1/2 little bear of honey (3/4 – 1 c, depending on how sweet you like it)
pinch salt
1 tsp ground ginger
1 tsp fresh ground cardamom
1/2 tsp ground cinnamon
1/2 c sliced almonds

DIRECTIONS:

  1. On stove in big pot over medium heat: Add butter. Let it melt. Add peanut butter and honey. Mix well. Add salt, ginger, cardamom, and cinnamon. Take pot off heat. Add cereal and almonds. Mix well.
  2. Pour into greased square pyrex. Let cool all the way and slice.
  3. Enjoy!

NOTE: you can sub cheerio’s, or plain life cereal.

NOTE2: if you don’t like spices, don’t add them. If you want a lightly spiced taste, halve the amount of spices I have used above. The above spice level is “Indian”, not “American”. And it’s divine! 🙂

Orange Cardamom Banana Bread

Adapted from James Beard, Beard on Bread, page 170

INGREDIENTS:

1/2 stick butter
1/2 c sugar
1/2 c honey
1 tbsp molasses
2 eggs
1.5 c mashed very ripe bananas (3 large bananas)
1 tsp orange extract
1/2 tsp almond extract
1/4 tsp vanilla extract
1 tsp fresh ground cardamom
1.5 c all purpose flour
1/4 c almond flour (or ground almonds or 1/2 c sliced almonds)
1/2 tsp baking soda
1/2 tsp salt

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Cream butter in kitchenaid.
  3. Add sugar and honey. Mix.
  4. Add eggs. Mix.
  5. Add bananas. Mix.
  6. Add extracts. Mix.
  7. Add flours, salt and baking soda. Mix.
  8. (If using sliced almonds, fold them in now).
  9. Bake in 12 x 4.2 x 2.5 inch loaf tin and pour in batter. Bake for 1 hour, or until knife inserted in the center comes out clean.
  10. Enjoy!

NOTE: I baked in two baby bundt pans, a baby sponge pan, and a silicone peanut butter cup pan. Silicon mat was done in 13 min, other pans done in 18.

ICING (optional):

4 tbsp confectioner’s sugar
1 tsp lemon extract
1/4 c (add a little at a time! Could be less!) half and half

  1. Mix. Drizzle on cooled cake.
  2. Enjoy!