Pastel Tres Leches Cake

Pastel Tres Leches Cake
1-½ cups All-purpose flour 1 teaspoon Baking powder ½ cup Unsalted butter 2 cups White sugar (divided) 5 Eggs 1-½ teaspoon Vanilla extract (divided) 1/2 cup Milk, 1-14-ounce can Sweetened condensed milk, 1 can of 12-ounce can Evaporated milk, 1-½ cups Heavy (whipping) cream
Preheat oven to 350F degrees. *Note if using convection oven do at 325F degrees, Grease and flour a 9x13-inch baking pan. Sift flour and baking powder together and set aside. Cream the butter and 1 cup of the sugar together until fluffy. Add the eggs and 1/2 teaspoon of the vanilla. Beat well. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter into prepared pan. Bake for 30 minutes.
When cake has finished baking, pierce it in lots of places with a fork or skewer, and let it cool. Combine the whole milk, evaporated milk, condensed milk and pour over the top of the cooled cake. Refrigerate for at least 2 hours before serving.

Whipped Cream Topping: When ready to serve, combine the whipping cream and the remaining 1 teaspoon of vanilla and 1 cup of sugar, whipping until thick. Spread over top of cake. Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled.


Recipe for Chinese Chicken Salad Dressing/Marinade

Chinese Chicken Dressing/Marinade
2 TBLS sesame oil
1/4 cup vegetable oil
1/2 cup rice wine vinegar
1/4 cup soy sauce
6 TBLS sugar
1 glove of garlic, minced
2 TBLS toasted sesame seeds

Mix dressing ingredients and shake well, can use as a marinade or over your favorite salad.

For a Chinese salad I use red leaf lettuce, one large grilled chicken breast chopped up, cup of sugar snap peas, 4 TBLS toasted sesame seeds, 1/3 c. toasted almost slivers, 2 can's of mandarin oranges drained, 1/4 c. chopped celery, 1/2 pkf maifun rice sticks fried or can use chinese noodles in top ramen crunched up instead of fried maifun noodles, 1/2 head of cabbage shredded and 1 small can of water chestnuts. Toss and serve chilled.

Homemade Salad Dressing

Okay, here are two salad dressing mixes that I make:

Hidden Valley Ranch Mix:

15 saltine crackers
1 C parsley flakes
1/2 c minced onions
2 T dill weed
1/2 C onion salt
1/2 C garlic salt
1/4 C onion powder
1/4 C garlic powder

Process crackers until finely powdered. Add parsley, onion and dill weed and process again. Whisk in remaining ingredients. Store in container with tight fitting lid.

1 T mix = .4 oz store bought package

To use combine 1 T mix with 1 C buttermilk (I use a milk that I have added a little vinegar to and let sit for minute) and 1 C mayonnaise.

Italian Dressing Mix

1 T garlic salt
1 T onion powder
1 T sugar
2 T dried oregano
1 t pepper
1/4 t thyme
1 t basil
1 T parsley
1/4 celery salt (I omit)
2 T salt

In small bowl mix together. Store in tightly sealed container.

To prepare whisk 1/4 white vinegar, 2/3 C canola oil, 2 T water and 2 T mix.


Whit's Mom's Zucchini Bread


2 C sugar
1 C oil
3 well beaten eggs

Sift together and add to above:

2 3/4 C flour
1 t salt
2 t soda
1/2 t baking powder
3 t cinnamon

add 2 C grated zuccini
1 T vanilla

Bake 40-50 min 350*

2 lg loaves

Frosting (makes lots)

1 8 oz cream cheese
2 t vanilla
1/2 cube margarine
1 # powdered sugar

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