Tres Leches Cake

350° - 35-45 minutes. Serves 12 


Ingredients:

• 1 cup All-purpose Flour
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Salt
• 5 whole Eggs
• 1 cup Sugar, Divided
• 1 teaspoon Vanilla
• ⅓ cups Milk
• 1 can Evaporated Milk
• 1 can Sweetened, Condensed Milk
• ¼ cups Heavy Cream
• _____
• FOR THE ICING:
• 1 pint Heavy Cream, For Whipping
• 3 Tablespoons Sugar

 
Directions:  

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.

Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.


Notes:
 
source: The Pioneer Woman Cooks

Dominican Salsa (Mojito)

Serves 12

Ingredients:

About 24 oz glass jar to hold the salsa
1 whole garlic bulb
1-2 tsp salt
1 med onion, chopped fine
1/2 bunch cilantro, chopped fine, including stems
2 T white wine vinegar
1/2 c olive oil
juice of 2 oranges
juice of 2 limes
juice of 2 lemons
 
Directions:

Peel garlic cloves, grind in motor with 1-2 tsp salt to make a paste.  Put garlic, onion, & cilantro into the jar.  Add about 2 T white wine vinegar.
Heat 1/2 c olive oil. It should be warm but still cool enough to put your finger in the oil.  If too hot, let it cool.
Pour olive oil into jar over spices and mix gently.  Then add citrus fruits.
Put lid on tight and gently shake/rock jar to mix all ingredients.  Store leftovers in fridge.
 
Notes:  Good with tortilla chips and regular chips. Doesn't last long!

source: B. Carney

Black and White Heart Cookies

350° - 1 hr 20 minutes. 5 Dozen








Ingredients:

1/2 cup (1 stick) unsalted butter, softened

2/3 cup sugar

1 egg

1-1/2 tsp vanilla

1-1/4 cups flour

1 tsp CALUMET Baking Powder

1/4 tsp salt

1 pkg (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted

Directions:

Beat butter and sugar with electric mixer on medium speed until light and fluffy. Blend in egg and vanilla. Mix flour, baking powder and salt. Beat into butter mixture. Refrigerate 1 hour.

Roll out dough to 1/8-inch thickness on lightly floured surface. Cut with heart-shaped cookie cutter. Place on parchment paper lined cookie sheet. Refrigerate 30 minutes.

Bake at 350°F for 10 minutes or until edges are lightly browned. Cool. Dip 1 side of each cookie in chocolate. Place on wire rack to dry.

Notes:


source: Kraft Foods

Mum's Meat Pie

350° - 75 minutes. Serves 6

Ingredients:

1 pound ground beef
1 large yellow onion, diced
2 carrots, diced
1 large potato, diced
1 can diced tomatoes
1 teaspoon (or cube) beef bouillon
1/4 cup water, or more to taste
Ketchup
Worcestershire sauce
Salt and pepper, to taste
1 tablespoon cornstarch
1/4 cup water
Dough for 9-inch, two-crust pie

Directions:

Preheat oven to 350 degrees. In a large skillet over medium-high heat, brown ground beef and drain excess fat. Add onions and sauté for 2 to 3 minutes. Add carrots and potatoes. Cooking, stirring occasionally, for 5 minutes. Add tomatoes, beef bouillon and water. (If you want more gravy add additional water.)
Add one squirt of ketchup and a dash of Worcestershire sauce. Season with salt and pepper. Simmer 30 minutes.
Mix cornstarch with water until dissolved. Add to beef mixture. Simmer until gravy is thickened.
Drain the beef mixture, saving the tomato "gravy" for later.
Roll out half the pie dough about 1/4 inch thick and line a 9-inch pie pan. Fill pie pan with beef mixture. Roll out remaining dough and place on top of meat mixture. Cut off excess pastry by running a knife around the outer edge of the pie plate. Pinch and seal edges of pie.
Bake for 30 to 45 minutes or until crust is golden brown. Remove from oven and let cool slightly before serving. Reheat tomato gravy and serve on the side.


Source: SLtrib

Mrs. Weasley's Roast Chicken Dinner

Crockpot - Serves 4-6

Ingredients:

1 whole chicken
Salt and pepper, to taste
1 yellow onion, quartered
Fresh herbs, such as rosemary, thyme and sage
1 pound carrots, cut into large chunks
Red new potatoes

Rinse chicken and pat dry with paper towels. Season with salt and pepper and stuff cavity with onion and fresh herbs. Place vegetables in the bottom of a 5-quart slow cooker. Place in slow cooker and cook 6 to 8 hours.
Makes 4 to 6 servings.

source: SLtrib

Cauldron Cakes

350° - 25 minutes.

Ingredients:

2 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon cinnamon
1/8 teaspoon ginger
1 1/2 cups sugar
1/2 cup butter, softened
3 eggs
1 teaspoon vanilla extract
1 cup milk
Frosting and sprinkles for decorating, if desired
Honey

Directions:

Preheat oven to 350 degrees. Grease 24 muffin cups with nonstick cooking spray. Set aside.
In a bowl, combine flour, baking powder, salt, cinnamon and ginger. Set aside.
In a separate bowl, cream together sugar and butter until light and fluffy. Add eggs and vanilla mix for 2 minutes. Gradually add some of the flour mixture, alternating with milk, until batter is smooth.
Pour into prepared cups filling only half full. (You want these cakes to be semi-flat.) Place in oven and bake 25 minutes or until a toothpick inserted comes out clean.
Cool slightly and serve with honey.

Source: SLtrib

Treacle Tart

350° - 35 minutes. Serves 8

Treacle is the British term for what Americans call molasses. Both are byproducts created during sugar refining.

Ingredients:

2 cups treacle or molasses
1 1/2 cups fresh white bread crumbs
1 teaspoon lemon juice
1 (9-inch) pie shell, with additional pastry for lattice top
1 egg, beaten with 1 teaspoon water
Whipped cream, for topping

Directions:

Preheat oven to 350 degrees. Mix the treacle, bread crumbs and lemon juice and spread into the pie shell. Roll out the remaining pastry, cut it into 1/4 -inch strips and form a lattice top over the filling. Brush the pastry with the egg and water mixture and bake 10 minutes.
Reduce the heat to 300 degrees and bake another 20 to 25 minutes, or until filling is lightly set. Serve hot with whipped cream.
Makes 8 servings.

source: SLtrib

Cockroach Clusters

microwave - 2 minutes. 2 doz

Ingredients:

1 (12-ounce) bag chocolate chips
1 teaspoon grated chocolate
1 cup raisins
2 cups thin pretzel sticks, broken into 1-inch pieces

Directions:

Place chocolate in a microwave-safe bowl. Microwave on high for 2 minutes and stir. Continue microwaving in 15-second increments, stirring in between each heating until chocolate is almost completely melted.
Remove from microwave and in stir grated chocolate until melted. Stir in raisins and pretzels.
Drop mixture by tablespoons onto waxed paper.
Let stand until firm.
Makes about 2 dozen.

source: SLtrib

Gillyweed

350° - 10 minutes.

Ingredients:

2 (10-ounce) packages frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
1/2 cup butter, melted
4 green onions, finely chopped
4 eggs, lightly beaten
Salt and pepper to taste
1 to 2 cups Italian-style seasoned bread crumbs

Directions:

Preheat oven to 350 degrees. In a medium bowl combine spinach, cheese, butter, green onions, eggs, salt and pepper and just enough bread crumbs to make the mixture hold together. Shape into 1-inch balls. Arrange in a single layer on a large baking sheet. Bake 10 to 15 minutes until lightly browned.

Butter Beer (non-alcholic)

Microwave - 60 seconds. Serves 3

Ingredients:

2 1/2 cups milk
1/2 cup butterscotch chips

Directions:

Place milk in a microwave-safe bowl. Microwave for 2 minutes. Stir and microwave again for 2 to 3 minutes or until hot, but not boiling. Remove milk from microwave.
Place butterscotch chips in a microwave-safe bowl. Microwave for 30 seconds. Stir and return to the microwave for another 30 seconds. Stir until smooth.
Pour melted butterscotch into warmed milk. Blend with a hand mixer until well-combined and frothy. Pour into mugs and serve. Makes 3 servings.

Source: SLtrib

Pumpkin Pasties

350° - 15-20 minutes. Makes 12-14

Ingredients:

2 c canned plain pumpkin
2 egg
3/4 c firmly packed brown sugar
1 t vanilla extract
1 t pumpkin pie spice
dough for 2 double crust pies
1 egg, beaten
granulated sugar

Directions:

In small bowl, combine pumpkin, eggs, brown sugar, vanilla, and pie spice until well blended. Set aside.

Roll out dough and cut into 5 inch circles.

Drop 2 T of filling on one side of each circle. Moisten edges with water, fold one side over the other and pinch to seal. Cut small slits into the top of each pasty to vent.

Brush the tops with beaten egg and sprinkle with sugar. Bake 15-20 minutes or until golden brown.

source: SL Trib