torejas
Torejas
This is a Latin American and Southwestern dessert French toast. Serve it with ice cream, Cajeta or a fruit sauce.
6 slices brioche or challah bread,
crusts trimmed and sliced 3/4-inch thick
1/2 cup milk
1/2 cup heavy cream
2 tablespoons granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1 tablespoon dark rum
1 teaspoon cinnamon
1/2 teaspoon freshly-grated nutmeg
One day in advance, lay the bread on a cookie sheet to dry and become stale.
Set a rack in the middle of the oven and preheat to 375 degrees F. Lightly grease a cookie sheet.
In a medium-size bowl, whisk remaining ingredients to blend. Dip 2 to 3 slices of bread in and soak thoroughly, about 5 minutes, then turn and soak the other side. Shake off the excess liquid and lay the slices on the cookie sheet. Bake for 12 minutes or until just golden and crusty on the top, but still moist and custard-like inside.
Serve warm.
History, although sometimes made up of the few acts of the great, is more often shaped by the many acts of the small. — Mark Yost
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prickly pear cheesecake
Prickly Pear Cheesecake
Crust
2 cups crushed graham cracker crumbs
2 1/2 tablespoons granulated sugar
1/2 cup melted butter
1/2 cup pi?on nuts, finely chopped
Mix graham cracker crumbs, sugar, butter and nuts together. Press firmly on the bottom and sides of a 9-inch spring-form pan.
Filling
32 ounces cream cheese, softened
1 1/2 cups granulated sugar
4 eggs
1 1/2 teaspoons vanilla extract
1 cup whipping cream
1/4 teaspoon lemon juice
2/3 cup prickly pear preserves
Whipped cream (optional)
With an electric mixer, cream together cream cheese and sugar until smooth. Add 1 egg at a time, beating well; blend in vanilla extract. By hand, add sour cream, whipping cream and lemon juice. Pour half this mixture into the crust. Spoon half the preserves over the batter. Add remaining batter and repeat with remaining preserves. Swirl with a knife for a marbled effect. Bake at 325 degrees F for 1 hour and 15 minutes. Turn oven off and leave in oven 1 hour. Remove from oven and let cool. Chill overnight.
Glaze
1 cup prickly pear jelly
2 tablespoons Grand Marnier
Melt jelly and Grand Marnier over low heat. Pour atop chilled cheesecake. Spread evenly and let set. Decorate edges with whipped cream piping.
Makes 8 to 12 servings.
We heed no instincts but our own. — Jean de La Fontaine
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orange-almond cake (torta de almendra)
Orange-Almond Cake (Torta de Almendra)
1 1/4 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup shortening
1 egg
2 teaspoons grated orange peel
1/4 cup sliced almonds
1 tablespoon granulated sugar
2 tablespoons orange-flavored liqueur
Preheat oven to 350 degrees F. Grease and flour 9-inch round layer pan or 8-inch square pan. Beat all ingredients except almonds, 1 tablespoon sugar and the liqueur in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan; sprinkle with almonds.
Bake until wooden pick inserted in center comes out clean, round pan 40 minutes, the square pan 40 to 45 minutes. Sprinkle with 1 tablespoon sugar; drizzle with liqueur. Cool 10 to 15 minutes. Remove from pan; cool completely.
Yields 8 servings.
Live on Christs love while ye are here, and all the way. — Samual Rutherford
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chocolate-cinnamon quesadillas
Chocolate-Cinnamon Quesadillas (WW points)
Posted by kdipaolo at recipegoldmine.com 6/7/01 8:27:22 pm
2 tablespoons semisweet chocolate, grated
or chopped (about 3/4 ounce)
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
2 medium flour tortillas, plain or whole wheat
1 teaspoon powdered sugar
Sprinkle 1 tablespoon of chocolate, 1/2 tablespoon of sugar and 1/4 teaspoon of cinnamon over half of each tortilla. Fold tortillas in half to cover ingredients.
Set quesadillas in a dry skillet and cook over medium heat until speckled with brown spots on both sides, about 2 minutes per side. Sprinkle each with 1/2 teaspoon of powdered sugar; serve.
Yields 1 quesadilla per serving.
Serves 2 - POINTS per serving 3
No great man lives in vain. The history of the world is but the biography of great men. — Thomas Carlyle
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mango-cajeta angel food cake
Mango-Cajeta Angel Food Cake
3/4 cup milk
2 cups cajeta or caramel sauce
1/4 cup sweetened condensed milk
1/2 cup chopped walnuts
1 prepared angel food cake
2 cups diced mango
Bring the milk to a boil in a large saucepan. Add the cajeta, condensed milk and walnuts, stirring until well mixed. Remove from heat. Slice the angel food cake and place on dessert plates. Spoon the sauce over the cake, and top with the mangoes.
I do not regret one professional enemy I have made. Any actor who doesn dare to make an enemy should get out of the business. — Bette Davis
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