Each year, one of our neighbors has a cook off for everyone to compete in. This year the theme is mexican, and the secret ingredient we have to use is lime.
My sister and I are entering a dessert into the contest, but I can’t seem to find a dessert that sounds good enough.
Help!
Why not make a key lime pie? or a fruit salad with lots of lime juice on it. or lime flavored jello? Sorry I can’t think of any mexican style lime desserts.
March 18th, 2010 at 3:02 am
Why not make a key lime pie? or a fruit salad with lots of lime juice on it. or lime flavored jello? Sorry I can’t think of any mexican style lime desserts.
References :
March 18th, 2010 at 3:18 am
http://ezinearticles.com/?Mexican-Lime-Pie—Very-Easy-and-Cheap-to-Make&id=2466978
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March 18th, 2010 at 3:39 am
it is called lemon candy in spanish "Dulce de Limon"
1 1/2 cups of flour of maize(corn) for tortillas
4 cups of milk
The rind of 4 lemons cut in julianas 125 grams of butter
3/4 cup of sugar
4 yolks of egg
4 whites of egg of egg
Preparation:
It(He,She) puts to boil the milk with the julianas of rind of lemon. The harina is mixed together with the sugar, and joins to the milk little by little, beating constant to prevent them from doing grumes to him(you,them). Also the butter, chunk is added gradually by chunk, without stopping moving. As soon as the atole is thick he(she) moves back(retires) from the fire, the yolks join one for one and it(he,she) continues being beaten. Later it(he,she) returns to put to the fire a minute to later leave it to cool. The whites of egg are beaten on the verge of nougat and it(he,she) re-turns(re-becomes) with the previous atole; they join little by little with surrounding movements not to finish with the air of the whites of egg. The mixture(mixing) empties in a platón and is refreshed. This dessert serves cold itself and is decorated with cascaritas of covered(overcast) lemon.
References :
my cookbook
March 18th, 2010 at 4:27 am
Maybe arroz con leche w/ lime? Lemon cake sounds good too.
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March 18th, 2010 at 4:53 am
A winner is Margarita Pie——-yummy–
–get recipe at the jalapenocafe.com…
—Buena suerte y buena fiesta.
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March 18th, 2010 at 5:07 am
It took me a while, but I have found a Mexican Dessert
Apple Tortilla
1 can apple pie filling
8 or 9 flour tortillas
cinnamon
On flat tortilla, place about 2 T of apple pie filling and roll. Place in 9×13 Pyrex dish. Sprinkle with cinnamon.
Syrup
1-1/2 c sugar
1-1/2 stick of margarine
2 c water
Bring to a boil and pour over tortillas. Bake 45 minutes at 350 degrees. Serve warm or with ice cream.
You could use other flavors of pie fillings.
I hope you win your contest!!
References :
Council Road Baptist Church Recipe Book
March 18th, 2010 at 5:19 am
Make lime juice, put in popsicle molds, freeze, and enjoy!
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March 18th, 2010 at 6:09 am
Mexican Cake
Cake:
2 cups flour
2 cups sugar
2 teaspoon soda
2 eggs – beaten
1 teaspoon vanilla
1 (No. 303) can crushed pineapple (20 oz) – use juice
1 cup chopped walnuts (I always use more- we love nuts)
1 teaspoon cinnamon
Mix together well. Pour into a 9×12 buttered cake pan. Bake at 350 degrees for 35 minutes.
When cool… frost with following frosting recipe.
Frosting:
6 ounces (1½ sticks)
8 ounces cream cheese
1 cup powdered sugar
1 teaspoon vanilla
Cover and store in refrigerator.
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Sans Rival
Yield: 12 Servings
Filling:
6 egg yolks (large eggs)
1/2 pound butter
1/2 cup karo light corn syrup
Wafers:
6 egg whites
3/4 cup sugar
1 teaspoon vanilla
1/2 pound (1 1/2 cups) roasted cashew nuts
1 preferably unsalted, finely – chopped, manually or 1 by food processor
Beat egg yolks until light and lemon-colored. Heat corn syrup over low heat until bubbly 2 minutes.
Immediately pour syrup in thin streams to egg yolk while beating. Chill to cool. Cream butter.
Beat in cooled egg yolk mixture. Set aside in a cool place. Preheat oven to 325. Line 3 12×18 inch cookie sheets with waxed paper. Liberally grease and flour. Beat egg whites until soft peaks form when beater is slowly raised.
Gradually beat in sugar, 3 tablespoon at a time, beating well after each addition. At high speed, beat until stiff peaks form when beater is slowly raised. Fold in 1 cup of finely chopped cashews (save 1/2 cup for garnish) and vanilla, using rubber spatula, until blended. Spread evenly onto baking sheets, 1/4 inch thick.
Bake at 325 for 20 minutes or until golden brown. Immediately cut wafer on each baking sheet in 1/2 down the center, loosen and transfer to a clean flat surface lined with wax paper, and quickly peel off the wax paper that the wafer cooked on (if you don’t do this now while the wafer is hot, the paper won’t come off).
Spread icing thinly on top of each wafer (you should have six 12 by 9 inch wafers) and layer.
Ice top layer and sprinkle with remaining nuts. Freeze. Cover cake when icing has hardened.
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Rum Cake (Almost Tortuga)
Basic Cake Mix:
2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into bits
3 tablespoons vegetable oil
For the Cake:
1/2 cup finely chopped walnuts
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup milk
4 eggs
1/2 cup whaler vanille rum (Hawaiian-style rum)
1/2 cup vegetable oil
1 teaspoon vanilla extract
Rum Soaking Glaze:
1/2 cup butter (do not substitute)
1/4 cup water
1 cup granulated sugar
1/2 cup whaler vanille rum (Hawaiian-style rum)
Basic Cake Mix:
In a large mixing bowl, combine basic cake mix ingredients.
On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
This mix may be contained and stored for up to 3 months in the refrigerator.
For the Cake:
Preheat oven to 325 degrees. Spray a large Bundt pan (12 cup) with nonstick cooking spray. Sprinkle the chopped walnuts on the bottom. Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through.
Batter should be very smooth. Pour into Bundt pan. Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back. Remove from oven and place on a cooling rack while making the soaking glaze.
Rum Soaking Glaze:
Combine butter, water and sugar in a small saucepan. Bring to a boil carefully as mixture boils over very easily. Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker. Remove from the heat and add the rum, mix to combine.
While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added.
Allow cake to cool completely in pan before turning out onto serving platter.
This cake is delicate, so once it is turned out, it can not be moved around easily.
Can be eaten when fully cool, but even better the next day!
References :
March 18th, 2010 at 6:32 am
Mexican Sopaipillas
Sopaipillas are a deep fried, puffy "pillow" of dough. Traditionally they are served drizzled with honey. They would also be good served with vanilla ice cream.
Ingredients
4 cups of flour
2 tsp baking powder
1 tsp salt
4 tbs shortening
3/4 warm water
honey, cinnamon and sugar
vegetable oil for frying
Directions
Combine the dry ingredients in a mixing bowl. Cut in the shortening until the mix resembles cornmeal. Add the warm water and mix until the dough is smooth.
Turn onto a lightly floured board and knead dough for one minute. Cover dough with a towel and let it rest for 20 to 30 minutes.
Roll dough into a rectangle of 1/8 in thickness. Cut the dough into 3 inch rectangles or triangles.
Heat the vegetable oil in a deep fat fryer to 370-380 degrees. Carefully drop the dough into the oil and fry until they are golden brown and evenly puffed. Turn once during frying to cook on both sides. Remove from oil and drain on paper towels.
At this point you may roll them, while still hot, in a cinnamon sugar mixture (1/2 cup sugar mixed with 1 tsp cinnamon). Or you may serve them as is with honey.
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Applebee’s Chimicheesecake
10-12 flour tortillas (6 1/2 inch)
16 ounces cream cheese, at room temperature
1/2 cup sugar
6 tablespoons flour
2 eggs, beaten
1 teaspoon vanilla extract
1 (20 ounce) can cooked apples, drained very well
1/2 cup almond toffee pieces
Cinnamon sugar
1/2 cup sugar, and
3 tablespoons ground cinnamon, mixed very well
vanilla ice cream
caramel topping
Beat cream cheese until fluffy; add sugar and eggs, then beat again.
Add vanilla extract and mix well.
Fold toffee bits and apple pieces into cheese mixture.
On tortilla, place a serving in the middle, about 2 1/2 inches from each side of shell.
Tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese.
When all shells have been stuffed and rolled, place in refrigerator; chill to set filling.
In deep fryer heat vegetable oil.
When ready, place chimicheesecake in oil and fry until slightly golden, while carefully turning on each side.
Remove from oil.
Preheat oven to 350 degrees.
Place chimicheesecake on cookie sheet and bake for 20-25 minutes.
Remove from oven and liberally sprinkle with cinnamon sugar mixture.
Serve cheesecake slightly warm with a scoop or ice cream and carmel topping drizzled on top.
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