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This is a list of some of our favorite recipes. We hope you enjoy them!

Three milks cake
Flan
Dulce de leche
Churros
Pasta frola o Ricotta Pie



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Three milks cake (Pastel de tres leches)


Ingredients

1 yellow cake (your favorite recipe)
1 can sweetened condensed milk
1 can evaporated milk
1 quart cream
Vanilla
Powdered sugar
Toasted coconut
Prepare and bake the yellow cake according to you favorite recipe. Sometimes I also add crushed pineapple. After baking the cake, poke holes in the cake so that it will absorb the three milks well.

In a bowl, mix the sweetened condensed milk, the evaporated milk, half of the cream and vanilla. You can add some rum for the flavor. Pour the liquid over the cake and put it in the fridge for at least an hour and a half or until the cake is cool. Whip the cream until it forms stiff peaks. Add vanilla and powdered sugar to taste. Spread the whipped cream over the cake, decorate with coconut and serve.

**Recipe thanks to Amber Gode.


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Flan

Ingredients

1 cup white sugar
3 eggs
1 can sweetened condensed milk
1 can evaporated milk
1 teaspoon vanilla
Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.

In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.

Bake in preheated oven 60 minutes. Let cool completely. To serve, carefully invert on serving plate with edges when completely cool.

**Recipe thanks to All Recipes (http://allrecipes.com//Recipe/spanish-flan/Detail.aspx).

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Dulce de leche

Ingredients

1 quart whole milk
12 ounces sugar (1 1/2 cups)
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda
Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.

**Recipe thanks to Alton Brown (http://www.foodnetwork.com/recipes/alton-brown/dulce-de-leche-recipe/index.html).

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Churros

Ingredients

1 cup all-purpose flour
3 eggs
1 tablespoon cinnamon
3/4 stick butter or margarine
1 cup water
1/2 teaspoon salt
1 cup powdered sugar
Vegetable or canola oil for frying
Boil the water. Add the butter or margarine and salt. Add flour and remove from heat. Beat together with a fork or whisk until well-mixed.

Add the beaten eggs to the mix and place in a pastry tube (a plastic bag with a hole cut in a corner works as well). Heat an inch of oil in a deep saucepan or use a deep fryer set to 350 F. Squeeze out the dough into the oil forming 7-inch long churros. Fry in the oil for 3 to 5 minutes until they are golden colored, turning them occasionally.

Remove the extra oil by placing the churros on paper towels. Move the churros to another plate and sprinkle with powdered sugar mixed with cinnamon. Serve hot.

**Recipe thanks to http://new.taringa.net/posts/recetas-y-cocina/5444712/churros-mexicanos.html with edits by Amber Gode.


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Pasta frola or Ricotta Pie

Ingredients


CRUST

1 pounds flour
2 sticks butter
2 cups sugar
2 egg yolks
dash or milk or sweet liquor (Port)
1 teaspoon baking powder (optional)




RICOTTA PIE FILLING

2 pounds ricotta
6 eggs
3/4 cup sugar
Peel from two lemons

DECORATION

Beaten egg for color
Powdered sugar

PASTA FROLA FILLING

600 grams dulce de membrillo (quince paste)
2 teaspoons Port


This recipe makes two ricotta pies or two pasta frolas of 9 to 19 inches.

PREPARATION OF THE CRUST:

Cut very cold butter into the flour in a large bowl using either fingers or forks. Should seem like grated cheese. Add sugar, then egg yolks. A dash of milk or liquor may be necessary to form a smooth dough (one that is not very sticky). Place crust in a closed container in the fridge until needed.

To from the pie, grease and flour the pie pan. Cover with 3/4 of the dough, flattening with your hands. Cover the edges of the pie pan carefully.

PREPARATION OF RICOTTA PIE FILLING:

Mix all ingredients in a large bowl.

Pour the filling into the prepared piecrust. Decorate with strips of dough in the form of a lattice. Paint the lattice with beaten egg for shine.

Bake for 25 to 35 minutes at 325 to 350 F. Cool and decorate with powdered sugar.

PREPARATION OF PASTA FROLA FILLING:

In a pot over low heat or in a double boiler, combine quince paste with port to create a paste with the consistency of jam.

Pour the paste into the prepared crust. Decorate with strips of dough to form a lattice. Paint the lattice with beaten egg for shine.

Bake in a preheated oven for 15 to 25 minutes at 350 to 375 F. Cool and decorate with grated coconut on the edges.

**Recipe thanks to Noelia Cirnigliaro.

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