Saturday, November 5, 2011


Bunuelos ..a great Mexican dessert recipes...!


* 4 eggs
* 1/4 cup white sugar
* 1 teaspoon vegetable oil
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 cup white sugar
* 1 teaspoon ground cinnamon
* 1 cup vegetable oil for frying


1. In a large bowl combine eggs with 1/4 cup sugar and beat until thick and lemon-colored. Add the oil. Combine separately 1-1/2 cups of the flour, the baking powder and the salt. Gradually add this to the egg mixture and beat well.
2. Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead thoroughly until dough is smooth.
3. Shape dough into sixteen balls. Roll each one into a circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes.
4. Heat oil in a deep fry pan to 350 degrees F (175 degrees C). Fry circles until golden brown, turning once. Drain on paper towels. Sprinkle with sugar/cinnamon mixture. Store airtight. Nice taste ! Enjoy it !

Friday, November 4, 2011

Chocolate Mexican Wedding Cookies

Chocolate Mexican Wedding Cookies


* 1 cup butter, softened
* 1/3 cup confectioners' sugar
* 2 teaspoons vanilla extract
* 1 3/4 cups all-purpose flour
* 1 cup ground pecans
* 1/2 cup German sweet chocolate, grated
* 3/4 teaspoon ground cinnamon
* 1 pinch salt
* 1/2 cup confectioners' sugar
* 1/4 cup German sweet chocolate, grated


1. In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
2. In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
3. Gradually add the dry ingredients to the creamed mixture.
4. Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
5. Preheat oven to 325 degrees F (180 degrees C).
6. Shape the dough into 1-inch balls.

Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
7. For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating. Hmm.nice taste of Mexican cookies ! Great !

Friday, December 12, 2008

Classic Mexican Flan

Classic Mexican amazing Mexican dessert recipe to try...nice one !

  • 1/2 cup Granulated Sugar
  • 1 (14 ounces) can Sweetened Condensed Milk
  • 1 cup Milk
  • 3 large Eggs
  • Yolks of 3 Large Eggs
  • 1/2 teaspoon Almond Extract
  • 1 teaspoon Vanilla Extract
In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid. Remove from heat and pour into a 4-cup metal ring mold or 8 individual
molds. Quickly turn mold to coat bottom and sides with the caramel.
Let cool so caramel hardens. Heat oven to 325 degrees.
Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to a depth of 1/2 inch.
Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over.
Lift off mold. Caramel will fall as a liquid sauce over the custard. 8 servings. This rich, caramel custard makes a delicious finale for any traditional Southwestern meal. Garnish with red raspberries and mint leaves. The Mexican dessert recipe is ready for feast.....great for parties ! Enjoy !


Mexican Fried Ice Cream Recipe

Mexican Fried Ice Cream Recipe.... a nice Mexican dessert recipe to try !

  • 2 cups Corn Flakes, crushed
  • 20 oz chocolate chip ice cream
  • 3½ teaspoons ground cinnamon
  • 1½ tablespoons white sugar
  • 1 teaspoon water
  • 2 eggs
  • 4 flour tortillas
  • Oil for deep-frying
  • Cinnamon mixed with sugar for garnish
  • Whipped cream for garnish
  • 4 maraschino cherries for garnish

Divide the ice cream into 4 balls. Freeze them solid, which will take around 2 hours. Combine the Corn Flakes, sugar, and cinnamon and divide between 2 pie plates. Beat the eggs with the water. Roll each ice cream ball in the Corn Flakes mixture then dip the coated ball in the egg wash. Roll the ball in the other Corn Flake mixture, pressing the coating on firmly. Freeze these balls for 5 or 6 hours. Shape the tortillas like hourglasses by cutting off curved slices from two opposite sides, so that the ice cream can rest on one end and the other end can be a decorative fan.

Heat the oil in a deep fryer or wok. Place the tortilla between two large spoons, with the smaller one on top. The base of the tortilla should be in the bigger spoon to form a basket. Rest the other part of the tortilla on the spoon handle. Deep-fry it until crisp. Drain and then sprinkle with some cinnamon sugar.
Deep-fry the ice cream balls for 30 to 45 seconds. Place each tortilla in a large-stemmed glass, with the fan part vertically above the glass. Place the ice cream ball in the base of the tortilla. Top with whipped cream and a cherry. The Mexican dessert recipe is ready to serve...nice !


Mexican Sweet Corn Cake

Mexican Sweet Corn Cake...a nice Mexican dessert recipe to try !

  • 1/3 cup Mexican corn flour
  • ½ cup softened butter
  • ¼ cup water
  • 2 tablespoons heavy whipping cream
  • ¼ cup cornmeal
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1½ cups thawed whole-kernel corn
  • 1/3 cup white sugar


Preheat the oven to 350ºF. Beat the butter in a bowl until it is creamy, then add the corn flour and water. Mix it all together well. Process the corn in a food processor but leave it chunky. Stir this into the butter mixture. In another bowl, mix the sugar, cream, cornmeal, salt and baking powder. Add this to the corn flour mixture and stir well.
Pour this batter into an un-greased 8 inch baking pan. Smooth it down and cover the pan with tinfoil. Place the pan in a 9 by 13 inch dish which is one third filled with water. Bake for 50 minutes to an hour, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. You can use an ice cream scoop to remove chunks from the pan or cut it into squares. Serve this as a side dish with your favorite Mexican recipe. Or if you want to Americanize it why not pour over maple syrup! The Mexican dessert recipe is ready to serve ! Great taste ! Enjoy !

Champurrado - Mexican Hot Chocolate

Champurrado - Mexican Hot Chocolate Recipe

  • ½ cup corn dough (masa) or ½ cup masa flour with ¼ cup hot water
  • 1½ cups water
  • 2¼ cups milk
  • 1 disk Mexican chocolate
  • ¼ crushed aniseeds
  • 3 tablespoons chopped piloncillo or 1/3 cup brown sugar and 2 teaspoons molasses
Blend the water and corn dough in a blender until smooth. Transfer to a medium saucepan; add milk, chocolate, piloncillo, and aniseeds. Bring the mixture to a simmer and whisk until all the sugar and chocolate is melted and blended well.Strain and the Mexican dessert recipe is ready to serve hot...hmm.great taste ! Enjoy it !

Crema De Cajeta Recipe

Crema De Cajeta ...a great Mexican dessert recipe...try it ! Nice one !

  • 2 cups sugar
  • 2 quarts goat's milk
  • ½ teaspoon baking soda dissolved in 1 tablespoon water
  • 1 large Mexican vanilla bean, split open, or 1 tablespoon Mexican vanilla extract

In a large, non-iron pot, mix together the vanilla, sugar and milk. Place it over a medium heat and stir continuously until the sugar dissolves and the milk begins to simmer. Remove from the heat and add the dissolved baking soda. It will bubble up. When it has finished bubbling, return the pot to the heat. Turn the heat down so the mixture is simmering quickly but not boiling. Stir regularly until the mixture turns golden. This takes about an hour.
As the milk starts to thicken, stir it more frequently. Make sure it does not stick to the bottom of the pot. Drop a teaspoon of the mixture into some water. The cajeta is ready if a ball forms. Take
the pot off the heat and allow the crema de cajeta to cool. It should be of a medium thickness.

If it is too thick, add some hot water. If it is not thick enough, let it simmer some more. Allow the cajeta to cool and take out the vanilla bean. Strain the mixture through a mesh strainer into a bowl. Scrape the vanilla bean seeds into the cajeta and store in the refrigerator until you are ready to use it. Cajeta should be served warm. The Mexican dessert recipe is ready to serve...bon apetit !