Posted by Sherry on August 01, 2001 at 15:29:25:
In Reply to: Mexican Desserts posted by Charlotte on August 01, 2001 at 13:15:06:
MEXICAN CREOLA CAKE
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2 c. sugar
3/4 c. Wesson oil
2 eggs
2 Tbsp. cocoa
pinch of salt
1 tsp. vanilla
2 c. flour
1/2 c. buttermilk
Add 1 teaspoon baking soda to buttermilk. Mix all
ingredients and add 1 cup boiling water. Bake at 350 degrees in a
long pan for 30 to 40 minutes. Batter will be thin.
Icing for Mexican Creola Cake:
1 c. dark sugar
1 c. coconut
1 stick butter
1 c. chopped nuts
1/4 c. evaporated milk
Mix all ingredients together and put on cake while hot.
Then put in oven to broil for about 2 to 3 minutes.
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MEXICAN PECAN CANDY
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1 c. white sugar
1/2 c. brown sugar
1/2 c. buttermilk
1/2 tsp. soda
pinch of salt
1 1/2 tsp. Mexican vanilla or pure vanilla
2 Tbsp. butter
2 c. pecan halves
Mix sugars, buttermilk, soda and salt in large saucepan
over moderate heat to 236 degrees(soft ball), stirring occasionally at
first, then constantly later to prevent burning and sticking.
Remove from heat. Add vanilla, butter and pecan halves. Beat
until creamy. Very quickly, drop on waxed paper. You must
work quickly because they will set up fast! This makes about
20 or so, depends on how large your spoon is!
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MEXICAN BREAD PUDDING
(Capirotada)
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2 (3 1/2 oz.) pkg. Piloncillo
(brown sugar found in
stores stocking ingredients
for Mexican cooking)
2 1/2 c. water
2 cinnamon sticks
1 1/2 c. raisins
1 c. peanuts, chopped
1/2 c. blanched almonds,
chopped
1/3 lb. Cheddar cheese
1/2 lb. Monterey Jack cheese,
cubed or strips
1 loaf sweet French bread,
sliced
To make syrup, boil Piloncillo or brown sugar, water and
cinnamon sticks together until syrupy. Generously butter a
casserole dish and place sliced layer of bread and top each
slice with some of the raisins, peanuts, almonds and cheese
strips or cubes. Add a dab of butter and enough syrup to
moisten. Make as many layers as wanted, repeating the proce-
dure. Bake in a 350 degrees oven for 30 minutes. Serve hot or cold.
Note: The pudding should be moist, if you prefer it
crisp, use less syrup. Serves 6.
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MEXICAN WEDDING COOKIES
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4 c. flour
2 c. Crisco shortening
1 c. sugar
1 egg
1 Tbsp. cinnamon
Cream shortening and sugar together. Add egg and
cinnamon. Beat until creamy. Add flour, 1 cup at a time.
Roll into small balls and press onto a greased cookie sheet.
Bake at 350 degrees for 20 minutes. Let cool 3 minutes, then roll in
1 cup sugar and 1 tablespoon cinnamon mixture. Makes 3 to 4
dozen.
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MEXICAN WEDDING CAKES
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1 c. butter or margarine
4 heaping Tbsp. powdered sugar
2 c. flour
1 tsp. vanilla
1 c. nutmeats
Cream butter. Add sugar and other ingredients. Form
into small balls. Bake at 350 degrees for about 15 to 20 minutes.
When cookies are good and cold, shake in a bag of powdered
sugar. Delicious!
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MEXICAN CHOCOLATE FUDGE
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3 (6 oz.) pkg. semi-sweet
chocolate chips
1 (14 oz.) can Eagle Brand
sweetened condensed milk
dash of salt
1/2 to 1 c. chopped nuts
1 tsp. vanilla
1 tsp. cinnamon
1 Tbsp. instant coffee
In heavy saucepan, over low heat, melt chips with milk
and salt. Remove from heat, add remaining ingredients. Spread
onto wax paper-lined 8-inch pan. Chill 2 hours. Turn fudge
onto cutting board; pull off paper and cut into squares. Store
loosely at room temperature.
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MEXICAN CRINKLES
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3/4 c. shortening
6 Tbsp. cocoa
1 egg
1 tsp. salt
1 c. sugar
2 Tbsp. oil or shortening
1 3/4 c. flour
1 tsp. cinnamon
1/4 c. syrup
2 tsp. soda
Cream shortening, sugar and syrup; add egg, cocoa and
oil. Mix well. Add flour, soda, salt and cinnamon. Mix all
together; roll into balls the size of walnuts. Roll each in
sugar. Place on ungreased cookie sheet; bake at 350 degrees for 15
minutes. Let stand on rack a few minutes before removing from
pan.
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MEXICAN BROWNIES
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4 eggs, beaten
1 lb. cheese (Cheddar), grated
2 strips crisp, broken bacon
2 tsp. pimento (optional)
1 (4 oz.) can green chili (not
hot)
Mix all ingredients in baking dish, 8 x 8-inches. Bake
30 minutes at 350 degrees. Do not overbake, not brown. Let cool
slightly, cut into 1-inch squares. Good for breakfast or
brunch.
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MEXICAN PRALINES
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pinch of salt
3 c. sugar (white)
1 c. buttermilk
1 lump butter (walnut size)
1 c. pecans
1 small tsp. soda
Mix all well. Put on low heat. When sugar is melted,
raise fire and let boil. Stir constantly until candy reaches
soft ball stage. Remove from heat; add 1 teaspoon vanilla.
Beat. Drop on waxed paper.