Friday, May 31, 2013

Mint recipes

I realized recently that I have some great mint in the garden to use, but I'm sadly lacking in the recipe department. Does anyone have a recipe that uses fresh mint?
(I made some mint lemonade and that was pretty tasty, but still looking for more...)

Saturday, May 4, 2013

Happy Cinco de Mayo

I realized I have THREE tres leches cake recipes in my cookbook...go figure. So, I thought I'd post them here and y'all can vote for your favorite version--or even post yours if it's better!

    3 eggs                                                         
    1/4 cup milk                                                   
    1 cup sugar                                                    
    1 cup flour                                                    
    1 1/2 teaspoons baking powder                                  
    1 tablespoon vanilla extract                                   
    1 can sweetened condensed milk                                 
    1 can evaporated milk                                          
    1 tablespoon vanilla extract                                   
    1 cup whipping cream, whipped    
350 F. Separate eggs. Beat whites till fluffy. Add sugar slowly. Blend in yolks, one at a time. Alternately blend in milk, flour, and baking powder. Add vanilla and blend. Pour into greased square pan and bake 45 min. Pierce with fork and drizzle sauce. Top with whipped cream.

 1 cup white sugar
 5 egg yolks
 5 egg whites
 1/3 cup milk
 1 teaspoon vanilla extract
 1 cup all-purpose flour
 1 1/2 teaspoons baking powder
 1 (14 ounce) can sweetened condensed milk
 1 (12 fluid ounce) can evaporated milk
 1 pint heavy whipping cream
 10 maraschino cherries

1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9 inch springform pan.
2. Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
3. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
5. Loosen edge of cake with knife before removing side of pan. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.
6. Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries.

 1 1/2 cups all-purpose flour
 1 teaspoon baking powder
 1/2 cup unsalted butter
 1 cup white sugar
 5 eggs
 1/2 teaspoon vanilla extract
 2 cups whole milk
 1 (14 ounce) can sweetened condensed milk
 1 (12 fluid ounce) can evaporated milk
 1 1/2 cups heavy whipping cream
 1 cup white sugar
 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!