TEQUILA-LEMON TRES LECHES CAKE

Cake

1-3/4 cup all-purpose flour
1/2 tsp of baking soda
1 tsp of baking powder
1/2 tsp sea salt
1 cup granulated sugar
1/2 cup of gold tequila (80 proof)
3 large eggs, separated
1 vanilla bean scrapings or 2 teaspoons of vanilla
1 tsp of lemon zest
3 tbsp of lemon juice
1/2 cup confectioners' sugar
1 tsp of cream of tartar

Topping:
8 fluid oz. whole milk
8 fluid oz. evaporated milk
8 fluid oz. condensed, sweetened milk

In a large mixing bowl, sift together flour, baking soda, baking powder and salt. Set aside.
In a separate bowl, dissolve sugar in tequila. Add egg yolks, and combine, until mixture is light yellow and fluffy. Add half of flour mixture, and beat, until completely dissolved. Add other half and beat again, until flour is dissolved. And vanilla bean scrapings, lemon zest, and lemon juice, and stir until combined.
In a clean mixing bowl with an electric mixer, beat egg whites until they start to get white and frothy, about 1 or 2 minutes. Add confectioners' sugar and cream of tartar and continue to beat until egg whites form soft peaks.
Add egg whites to cake batter. Gently fold in whites until completely incorporated. Pour into a well-greased or lined 9x13 inch baking pan.
Bake in a preheated, 375°F, 50-60 minutes or until a toothpick inserted in the center comes out clean. Set aside.
While cooling, mix all three milks together. After cake is finished cooling, with a fork, remove the thin layer of crust on the top. Pour milk mixture over top. Cover and refrigerate overnight.
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Sounds great tazz, I am going to try that.

Yeah I ate half of a one, before I realized it tasted good.

This is one of my favorite food

PORK BLOOD STEW(PORK DINUGUAN)


Ingredients:::

•1 k. of pork belly, cut into small cubes
•350 g. of pork liver
•4 c. of pig’s blood

•3 chili peppers (siling haba)
•1 head of garlic, crushed and minced
•1 thumb-sized piece of ginger, minced
•3 onions, halved and sliced thinly
•1 pouch of sinigang mix good for 1 liter of broth
•1 bay leaf
•salt
•pepper (optional)
•1 tbsp. of cooking oil


Cooking Instructions::::


Refrigerate the pig’s blood until needed.


•Heat a heavy casserole.


•Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger.


•Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown.


•Add the onions, chili peppers, bay leaf and sinigang mix and continue cooking until the onions are transparent.


•Season with salt and pepper, if using.


•Pour in just enough water to cover. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.


•Add more water, a little at a time, if the liquid dries up before the pork is cooked.

•Meanwhile, minced the liver.


•Season with a little salt.


•When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator.


•Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil.


•Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two.


•Add more salt if necessary.
Serve the dinuguan hot with puto (sweet rice cakes) or steamed rice.

RUSSIAN BORSCHT

2 tbsp. beef bouillon
1 lb. lean beef, cubed
1 qt. water or 2 cans of beef broth
1 tbsp. of sea salt
1 1/2 cup of raw beets, shredded
3/4 cup of carrots, shredded
3/4 cup of white turnips or rutabagas
1 med. red onion, chopped
1 (6 oz.) can of tomato puree
2 tbsp. of red wine vinegar
1 tsp. of white sugar
2 tbsp. of un-salted butter
1/2 sm. Head of red cabbage sliced thin
Freshly ground black pepper or 6 pepper corns
2 bay leaves
Sour cream

Simmer beef in water with bouillon, covered, about 1 1/2 hours.

Meanwhile in large pan, simmer beets, carrots, turnips, onion, tomato puree, vinegar, sugar, and butter covered 15 minutes, stirring frequently.

Remove the pepper corns. Add cabbage and cook 10 minutes.

Add vegetable mixture, pepper, and bay leaves to meat and broth.

Cook until vegetables are tender.

Serve with a dollop of sour cream.

BANANA BREAD PUDDING

1 loaf of day old French bread
3 Large eggs beaten
1 cup of cane sugar
1 quart of half and half
1 1/2 tbsp of vanilla
6 large ripe bananas, mashed
1/2 tsp of freshly grated nutmeg
1 tbsp of cinnamon
1 tsp of cinnamon
1 cup of golden raisins
1 tsp of fresh, finely grated ginger root
1 tsp of ground ginger
2 tbsp of dark rum
1/3 cup of banana liqueur

Put the raisins in the rum and banana liqueur, and warm briefly in the microwave 30 seconds. Allow to sit at least 30 minutes.

Stir in 1 teaspoon of cinnamon and mix well.

Cube the loaf of bread, put it in a bowl with the half and half, allow standing for an hour.

Meanwhile, in a separate bowl, beat together the eggs, sugar, vanilla, and remaining spices.

Mash the ripe bananas and combine all ingredients together.

Turn out into a lightly greased 10X12 or 9X13 inch baking dish.

Bake at 325 degrees for 70-75 minutes or until edges are golden and toothpick inserted in center comes out nearly clean.

Cool and serve with whipped cream or banana sauce below. Or both

Banana Liqueur Sauce:

1 banana sliced
1 tbsp of un-salted butter
1 tbsp of banana liquor
1 tbsp of dark rum
1 tbsp of cane sugar

Sauté sliced banana in butter over high heat for 2 minutes. Then add sugar, Rum and the liqueur and remove from heat. Be very careful when adding the the Rum and Banana Liquor.

Stir well and serve over banana pudding. Top with whipped cream.

SWEET POTATO COOKIES

1/2 cup of unsalted butter
1 cup of dark brown sugar
1/2 cup of whole milk
1 cup of mashed yams or sweet potatoes
2 1/3 cup of white flour
1 tsp. of sea salt
1/2 cup of golden raisins
1/2 cup of chocolate chips
Bag of the small marshmallows
2 eggs beaten
1 tsp of cinnamon
1 tsp of ginger
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. allspice
1 tsp. of vanilla extract

Cream butter, sugar, eggs, spices, yams, and flour together, adding milk a little at a time.

Add raisins, and chocolate chips.

Drop by the spoonful onto a greased cookie sheet.

Place one marshmallow on each cookie in the center.

Bake in a 300 degree oven for 15 minutes or until brown.

PAN FRIED TROUT

6 to 8 trout
2 tbsp. flour salt
7 tbsp. butter
3 tbsp. olive oil
2 tbsp. lemon juice
2 tbsp. minced chives

Rinse the fish under cold running water and pat dry with paper towels.

Dust lightly with flour and sprinkle with salt. In a skillet, melt 3 tablespoons of the butter and the oil.

When it is hot, put in the trout and fry over medium-high heat.

When browned, turn and brown the other side, each side will take about 3 minutes.

Melt the remaining 4 tablespoons butter with lemon juice and chives in a small saucepan.

When the trout is done, transfer to a warm platter and pour on the sauce.

GERMAN POTATO SALAD

6 slices of a smoked bacon
1 medium red onion sliced
1 tsp of white flour
1/2 cup water
1/4 cup of apple cider vinegar
1 tbsp of white fine sugar
1 tbsp of prepared German mustard
1/2 tsp of sea salt
1/8 tsp of white grounded pepper
5 cups cooked golden potatoes, sliced
1/4 cup chopped celery
2 tbsp of fresh parsley, chopped

Sauté smoked bacon until crisp. Sauté onion, celery in bacon drippings, until translucent.

Add the white flour, stir until smooth and add water. Stir until the mixture is thick.

Combine the sliced potatoes in stirring them in till combine with sauce. Add remaining ingredients. Cook on medium heat, till potatoes are hot. Serve immediately.

GERMAN SAUSAGE STEW

1/2 cup of sliced red onion
1 lb. precooked knackwurst, cut into 1/2 inch slices
1 lb. precooked bratwurst, cut into 1/2 inch slices
1/4 lb of chunk bacon
1 tbsp. oil
1/4 ib. of whole mushrooms
3 carrots, sliced in rounds
1 large potato cut into chunks
1 bunch of fresh trimmed green beans, cut in half
1 tsp. of lightly crush caraway seeds
1/4 tsp. of white pepper
2 beef bouillon cubes
2 tbsp of cider vinegar
4 cups of water
1 tsp of marjoram leaf
1 bay leaf

Place in a large heavy Dutch oven; sauté the sausages and bacon chunks.

Stir in remaining ingredients, except for the potatoes. Bring to a full rolling boil.

Reduce heat and simmer 15 minutes. Then add the potatoes cook on medium heat till potatoes are cooked.

Once the potatoes are done, stir in 2 cups wide egg noodles and cook about 8 minutes.

LEMON CHIFFON POUND CAKE

1/2 cup of Crisco
2 sticks un-salted butter
3 cups of bakers sugar
5 eggs one at a time
3 cups of sifted flour
1/2 tsp. baking powder
1 cup of whole milk at room temperature
1 tbsp. lemon flavoring
1 tsp. of lemon rind
1 tbsp. orange flavoring
1 tsp. of orange rind
1/4 tsp. of sea salt

Sift dry ingredients before adding to mixture. Mix all ingredients, until well blended. Put mix in a non stick Bundlt pan.

Bake at 350 degrees for 1 hour 15 minutes till a wooden toothpick comes out clean

LEMON GLAZE FOR LEMON CHIFFON POUND CAKE:

2 1/2 cups of powdered sugar
2 tbsp. lemon juice
1/2 tsp. salt

Mix juice with powdered sugar and let stand for a few minutes then pour over hot cake.

MEXICAN BEEF AND DUMPLING

2 lbs. ground beef
1 1/2 tsp. of sea salt
1 (16 oz.) can whole kernel corn (do not drain corn)
1 (15 oz.) can tomato sauce
16 oz of beef broth
1/3 cup of hot to mild salsa
1 med red onion chopped
1 12 oz can of black olives sliced
2 stacks of celery
1 small can of green chilies
1 jalapeño chili seeded and with veins removed diced
3 tsp. of red chili powder
1 sm. red onion chopped
6 oz of pepper jack cheese shredded

DUMPLINGS:

1 c. pancake mix (Hungry Jack Buttermilk)
1/2 c. cornmeal
2 tbsp. oil
1/2 c. water
1 egg

In a large Dutch oven, brown ground beef and drain excess fat off. Stir in remaining ingredients EXCEPT DUMPLING INGREDIENTS. Simmer covered 15 minutes.
In a medium bowl combine all ingredients for dumplings. Mix until well blended.
Spoon the dumplings on top, of boiling mixture.
Cook covered for 12-15 minutes or until dumplings are no longer doughy. Serve and top with cheese.

PUMPKIN ROLL

3 eggs beaten
2 tbsp of whole milk
2/3 cup of plain pumpkin in can or fresh cooked
3/4 cup of cane sugar
1/4 cup of light brown sugar
3/4 cup of white flour
1 tsp of sea salt
1 tsp of baking soda
1/2 tsp of baking powder
1 tsp of cinnamon
1 tsp of ginger
1 tsp of all spice
powdered sugar (for sprinkling)

Preheat oven to 350°F.

Combine all dry ingredients, add eggs and pumpkin (fresh, frozen or canned; if using frozen, drain out excess liquid).

Butter a jelly roll pan (11x15 inch). Cut a sheet of parchment paper to fit the bottom of the jelly roll pan. Line pan with parchment paper to edges.

Spread pumpkin mixture evenly over paper liner. Sprinkle with chopped nuts.

Bake in the preheated oven, about 15 minutes or until done.

When cake is done, remove from oven. Use a clean towel, powder towel with confectioner sugar.

Run a butter knife along edges to release cake from sides. While still warm, invert pumpkin roll onto the powder towel. Gently peel off wax or parchment paper.

Using the towel to help lift the cake, roll up the towel (cake and all) beginning at the short side of the cake; continue rolling until you have the cake in the shape of a jelly roll. Allow to cool in this position.

When the cake has cooled, unroll gently; spread with filling and re-roll. Refrigerate until ready to serve.

Filling for Pumpkin Roll:

Mix and whip until creamy:

2 teaspoons butter
3/4 cup of chopped pecans
8 oz. package cream cheese
1 teaspoon vanilla
1 cup confectioners’ sugar

HOMEMADE GREEK LEMON SOUP

4 cups of chicken broth
3/4 lb. boneless chicken breast, skinned and cut in thin strips
2 lg. eggs
1 tbsp. chopped fresh dill
1 tbsp. chopped parsley
1 lemon grass stem
1/3 cup of orzo
1/4 cup of lemon juice
1 tbsp of lemon zest

Cook the chicken strips with one tbsp of olive oil, with a little salt and pepper. Just sauté till the pink color is gone. Set aside; remove from heat, till the broth is ready.

Cook broth on high until boiling. Add orzo. To break up the fibers of the lemon grass, use the back of a chef’s knife pound the lemon grass. Then cut the lemon grass in thin slices. Combine lemon grass with the broth. Then combine the lemon zest with the broth.

Cook covered for 7 minutes or until the orzo and lemon grass is tender. Add chicken breast cook covered for 5 minutes longer or until chicken is tender.

In a medium bowl beat the eggs with lemon juice.

Whisk in some of the hot broth and then return to pot. This prevents the eggs from cooking, to incorporate the broth.

Cook, covered for 3 more minutes. Stir in dill and parsley. Garnish with lemon slices.

I LOVE your recipes! :)

Me too! I'm still reading and drooling tazz :)

Did you get a load of that
Banana Bread Pudding?
OMG..

I think I'll be a few sizes larger this year. hahaha.

I already printed it out haha
Come over and we'll test it out