Classic Mexican Flan

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

INGREDIENTS

• 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

INSTRUCTIONS
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-chocolate-pie.

Mexican Fried Ice Cream Recipe

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

INGREDIENTS

• 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

INSTRUCTIONS

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-bread-pudding

Mexican Sweet Corn Cake

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

INGREDIENTS

• 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

INSTRUCTIONS:

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

INGREDIENTS

• 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

INSTRUCTIONS
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 !
mexican-sweet-corn-cake

Crema De Cajeta Recipe

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

INGREDIENTS

• 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

INSTRUCTIONS

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 !
champurrado-mexican-hot-chocolate.

Mexican Pumpkin Dessert Empanadas

Mexican Pumpkin Dessert Empanadas...an amazing Mexican dessert recipe ...try this !

INGREDIENTS

For the Empanada Dough:

• ¼ cup sugar
• 1/3 cup water
• 4½ teaspoons dry yeast
• 3 cups flour
• ¾ cup vegetable shortening
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/8 teaspoon baking powder

For the Filling:

• ½ cup sugar
• 15 oz can pumpkin
• ¼ teaspoon salt
• ¼ teaspoon ground ginger
• 1/8 teaspoon ground cloves
• ½ teaspoon cinnamon

INSTRUCTIONS

Preheat the oven to 350ºF.
Mix together the sugar, water, baking powder, yeast, salt, and cinnamon. Blend in half the flour, using an electric mixer. Add the shortening and mix well then add the rest of the flour and blend
again. Divide this dough into 4 portions then make four dough balls from each portion. Flatten the dough balls with floured hands, then roll them on a floured surface until they are 1/8 inch thick and about 4 inches in diameter.
Combine all the filling ingredients to make the filling, and then put about a tablespoon and a half of filling in the middle of each dough circle. Fold the circle over and use a fork on both sides to seal the edges. Bake the empanadas on greased cookie sheets for 18 to 20 minutes or until they are golden brown. Keep an eye on them after 15 minutes because they can burn quickly.
These Mexican dessert recipe of empanadas is ready to serve.... hot or cold.Enjoy !

crema-de-cajeta-recipe.

Mexican Sugar Cookies

Mexican Sugar Cookies ...another great Mexican dessert recipe to try !

INGREDIENTS

* 2 1/2 cups shortening
* 1 cup white sugar
* 1 teaspoon anise seed, ground
* 2 eggs
* 6 cups all-purpose flour
* 1 tablespoon baking powder
* 1/2 tablespoon cream of tartar
* 1/2 teaspoon salt
* 1/4 cup orange juice
* 3 tablespoons ground cinnamon
* 1 cup white sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat shortening until light and fluffy. Add one cup sugar, and anise seed. Mix until creamy. Add eggs and mix well. Add flour, baking power, cream of tartar, salt and orange juice. Mix well.
3. Knead dough until smooth. On lightly floured surface, roll to 1/2 inch thick. Cut using cookie cutter into different shapes. Bake until light brown, 5 - 8 minutes. Roll cookies in mixture of 1 cup sugar and 3 tablespoons of cinnamon while still warm. Hmm...nice mexican dessert recipe ! Great one ! Enjoy it with friends and family !

mexican-bread-pudding.

Mexican Cookie Rings

Try this nice Mexican dessert recipe...the amazing Mexican Cookie Rings !

INGREDIENTS
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup butter
* 2/3 cup white sugar
* 3 egg yolks
* 1 teaspoon vanilla extract
* 5 tablespoons multicolored sprinkles (jimmies) (optional)

INSTRUCTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
2. Sift together flour, baking powder and salt.
3. Cream together the butter and sugar. Add the egg yolks and vanilla, beating until light and fluffy. Mix in the dry ingredients.
4. Shape into 1 inch balls. Push your thumb through center of each ball and shape dough into a ring. Dip top of each ring in decorating candies. Place cookies onto the prepare baking sheets.
5. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until golden brown. Remove from the baking sheets and let cool on racks. The Mexican dessert recipe is ready ! Nice one...enjoy it !

mexican-hot-fudge-sundaes.

Churros II

Try this nice Mexican dessert recipes..the Churros II

INGREDIENTS

* 2 quarts vegetable oil for frying
* 1 cup water
* 1/2 cup margarine
* 1 cup all-purpose flour
* 1/4 teaspoon salt
* 3 eggs
* 1/4 cup white sugar
* 1/4 teaspoon ground cinnamon

DIRECTIONS

1. In a heavy deep skillet or deep-fryer, heat oil to 360 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep.
2. In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt; stir into the boiling mixture. Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time. Spoon the mixture into a pastry bag fitted with a large star tip.
3. Carefully squeeze out 4 inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at once, until golden brown, about 2 minutes on each side. Remove from hot oil to drain on paper towels. Stir together the sugar and cinnamon; roll churros in the mixture while still hot.
And the Mexican dessert recipe of Churros is ready to serve...Enjoy !

Chocolate Mexican Wedding Cookies

Chocolate Mexican Wedding Cookies ...a must try Mexican dessert recipe to try !

INGREDIENTS

* 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

INSTRUCTIONS

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. The Mexican dessert recipe is ready to serve..Hmm...nice taste of Mexican cookies ! Great !

Biscochitos II

Biscochitos II ..another great Mexican dessert recipes to try !

INGREDIENTS

* 1 cup shortening
* 1 cup margarine
* 1 1/2 cups white sugar
* 2 eggs
* 1 teaspoon anise extract
* 1 teaspoon vanilla extract
* 6 cups all-purpose flour
* 1 teaspoon salt
* 1/2 cup wine
* 3 teaspoons baking powder

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix together shortening, margarine and sugar with a mixture until well blended. Mix in the rest of the ingredients until smooth.
3. Roll out on a floured board to 1/2 or 1/4 inch thickness.
4. Cut into desired shapes and place on baking sheets. Bake until golden brown, about 10 - 12 minutes. Garnish as desired or leave plain. The Mexican dessert recipe is ready to serve...nice one !

mexican-chocolate-mousse-with-burnt-rum.

mexican bread pudding

Another amazing Mexican dessert recipe ...Bread Pudding a great one !

INGREDIENTS

• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1/4 cup corn oil
• 16 3x2x1/2-inch slices French bread from about three 6- to 7-inch-long French rolls
• 2 cups (packed) dark brown sugar
• 1 1/2 cups water
• 3 canela or cinnamon sticks
• 1 1/2 teaspoons aniseed
• 1/2 cup raisins
• 1/3 cup blanched slivered almonds
• 1/4 cup unsalted dry-roasted peanuts
• 4 ounces queso manchego*, thinly sliced, room temperature
• Crema mexicana** or sour cream (optional)

Preparation
Preheat oven to 350°F. Melt 4 tablespoons butter in small saucepan over medium-low heat. Whisk in corn oil. Brush large rimmed baking sheet with some of butter mixture. Arrange bread slices on sheet. Brush bread generously with remaining butter mixture. Bake bread slices 10 minutes; turn slices over and bake until golden and crisp, about 5 minutes longer. Cool. Arrange bread in 15x10x2-inch glass baking dish. Maintain oven temperature.Bring brown sugar, 1 1/2 cups water, canela sticks, aniseed, and 6 tablespoons butter to boil in medium saucepan, stirring until sugar dissolves. Boil until syrup is reduced to 2 cups, stirring occasionally, about 15 minutes. (Bread and syrup can be prepared 1 day ahead. Cover bread and store at room temperature. Cover and chill syrup. Rewarm syrup before using.)
Gradually pour warm syrup over bread slices, allowing some of syrup to be absorbed before adding more. Sprinkle raisins, almonds, and peanuts over. Cover dish with foil and bake until bread is slightly softened and syrup is bubbling, about 25 minutes. Place 2 bread
slices on each plate; spoon some of syrup, raisins, and nuts over.
Top each with queso manchego. Serve with crema mexicana, if desired..and the Mexican dessert recipe is ready for feasts...enjoy !

mexican-cookie-rings.

mexican hot fudge sundaes

Try this great Mexican dessert recipe ....the Hot fudge sundaes...a classic sundaes !

INGREDIENTS

• 3/4 cup heavy whipping cream
• 1/2 cup (or more) freshly brewed strong coffee
• 16 ounces semisweet chocolate chips
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Vanilla ice cream
• Toasted pine nuts

Preparation
Bring cream and 1/2 cup coffee to boil in medium saucepan. Remove from heat. Add chocolate and cinnamon. Stir until chocolate is melted and sauce is smooth. Mix in vanilla extract. Scoop ice cream into bowls. Top with warm fudge sauce and pine nuts. The Mexican dessert recipe is ready. Nice taste ! Enjoy it !

mexican-sugar-cookies.

Mexican Chocolate Mousse with Burnt Rum

Try this great Mexican dessert recipes....a nice one !

INGREDIENTS :

• 1 18.6-ounce box Mexican chocolate,* chopped
• 1/2 cup whole milk
• 3/4 teaspoon salt
• 3/4 cup white rum
• 4 cups chilled heavy whipping cream, divided

Preparation
Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts. Stir constantly until all sugar in chocolate is dissolved, about 13 minutes. Add rum to chocolate;
using long match, immediately ignite rum. Carefully stir chocolate mixture with long spoon until flames subside. Transfer chocolate to large bowl. Cool to room temperature.

Using electric mixer, beat 3 cups cream in large bowl until peaks form. Working in 2 batches, fold whipped cream into chocolate mixture.
Divide chocolate mousse among 12 glasses, about 3/4 cup for each. Chill mousse until set, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)
Beat remaining 1 cup cream until peaks form. Place dollop of whipped cream atop mousse in each glass. Serve mousse with Cinnamon-Almond Cookies. The Mexican dessert recipe is ready for feasts....hmmm...nice taste ! Enjoy it !

mexican-chocolate-pie.

Strawberry Dessert Soup

Try this nice Mexican dessert recipe..the strawberry dessert soup ! A nice unique taste !

Ingredients -

• 2 pints Ripe Strawberries (reserve 6 for garnish)
• 1 1/4 cups Granulated Sugar
• 6 ounces Masa Harina
• 2 cups Water
• 2 cups Buttermilk
• 1 stick Canela (cinnamon)
• 4-5 Mint Leaves, dried and chopped fine or powdered hoya santa

Preparation:
Remove the hulls from the strawberries and wash. Cut into thin slices, place in a bowl and mix with 1/2 cup of the sugar. Stir occasionally. Puree strawberries in a blender and set aside.
Stir the masa harina into the water to dissolve; strain though sieve. In a 2-quart saucepan, heat the masa mixture, milk and canela stick. Cook over medium heat and stir continuously with a
wooden spoon. When the atole thickens after approximately 3 to 4 minutes, reduce the heat to low and add 3/4 cup of the sugar and the puree of strawberries. Continue to cook for 5 minutes, stirring continuously. Add additional milk if necessary; the atole should have a slightly thick but pourable consistency. Strain into a serving bowl.

To Serve
Pour into cups. Serve as a dessert soup garnished with powdered mint and half a strawberry fanned out. Hmm..what a fantastic taste of soup ! The Mexican dessert recipe is ready. Enjoy this starters !

biscochitos-ii.

Mexican Dessert Flan

Try this Mexican dessert flan....a classic Mexican !

Ingredients -

• 3/4 cup Sugar (may use 1 cup)
• 3 Eggs
• 3 Egg Yolks
• 1 1/2 teaspoon Vanilla
• 3 ounces package Cream Cheese
• 1 (14 ounces) can Condensed Milk
• 1 (12 ounces) can Evaporated Milk

Preparation:
Caramelize sugar; pour into pie dish and swirl onto sides and all over bottom. Mix all other ingredients together in food processor; do not over whip or mix. Add liquid to dish and place over hot water bath. Bake at 350 degrees on middle rack for 60 minutes.
Remove from oven and water bath; allow to cool then refrigerate. Invert to serve. Bueno...si senor this is a great Mexican dessert..enjoy it !

Mexican Wedding Dessert

Another great Mexican dessert....wedding dessert !
Ingredients -

• 1 1/2 cup Flour
• 1 1/2 sticks Butter
• 4 ounces Cream Cheese
• 2 small French Vanilla Pudding Mix
• 1 1/2 cup chopped Nuts
• 1 cup Powdered Sugar
• 3 cup Cool Whip

Preparation:

First Layer:
Melt butter in and pour into a 9x13 pan. Mix in flour & 1 C. nuts.

Press in pan. Bake 20 minutes at 350. Cool 1 hour.

Second Layer:
Mix powdered sugar and cream cheese. Fold in 1 1/2 C. Cool Whip.

Spread over first layer.

Third Layer:
Make 2 packages pudding mix according to directions on box. Pour over second layer.

Fourth Layer:
Top with Cool Whip. Sprinkle with nuts.
Great Mexican wedding dessert to taste....si senor ! Nice and enjoy !

Mexican Coffee

Try this Mexican coffee with vanilla, cinnamon and whipped cream milk....what a great combination and it blends perfectly !

Ingredients :

• 1 quart Whole Milk
• 1 teaspoon Cinnamon
• 1 teaspoon Vanilla Extract
• 2/3 cup Instant Cocoa Mix
• 8 cups boiling Water
• 1/3 cup Instant Coffee Granules
• Whipped Cream

Preparation:

Combine first three ingredients in a Dutch oven, and cook over medium heat until thoroughly heated. Do not allow to boil. Stir in instant cocoa mix. Combine boiling water and coffee granules, and stir into milk mixture. Serve with a dollop of whipped cream and, if desired, garnish with cinnamon sticks. Makes 3 quarts. The Mexican coffee dessert is delicious to try...great coffee ! Enjoy with biscochitos or Mexican sugar cookies.

Mexican Chocolate Pie

Try this grea Mexican dessert...the Mexican Chocolate Pie....a must try recipe !

Ingredients -
Crust:

• 1 1/2 cups Vanilla Wafer Crumbs (about 42 wafers)
• 1/4 cup Butter, melted

Filling:

• 1 (5 ounces) package Chocolate Cook and Serve Pudding and Pie

Filling Mix

• 1 tablespoon Unsweetened Cocoa
• 3/4 teaspoon Ground Cinnamon
• 3 cups Milk
• 1/4 teaspoon Almond Extract

Topping:

• 1 cup Heavy Whipping Cream
• 2 tablespoons Powdered Sugar
• 1 tablespoon sliced Almonds, if desired

Preparation:
Heat oven to 350°F. Combine crumbs and melted butter in small bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Bake for 10 to 12 minutes or until lightly browned. Cool completely.Meanwhile, combine pudding mix, cocoa and cinnamon in 2-quart saucepan; stir in milk. Cook pudding mixture according to package directions for pie. Remove from heat; stir in almond extract. Pour cooked filling into cooled baked crust. Cover; refrigerate until set (3 to 4 hours).
Meanwhile, beat whipping cream in large bowl at high speed until stiff peaks form. Gently stir in powdered sugar. Refrigerate until serving time.To serve, dollop each slice of pie with whipped cream. Garnish with almond slices, if desired. And the Mexican dessert is ready for feasts...nice taste of chocolate pie ! Enjoy it !

Cinnamon Apple Dessert Burritos

Try this amazing Mexican dessert....Cinnamon Apple Burritos..!

Ingredients :

• 4 flour tortillas
• 2 large green apples
• ½ cup orange juice
• 1 tablespoon lemon or lime juice
• ¼ teaspoon cinnamon
• ½ cup chopped pecans
• 2 tablespoons cold water
• ½ teaspoon ground cloves
• 1/3 cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon melted butter
• Sugar for sprinkling

Preparation:
Preheat the oven to 375ºF. Peel, core and quarter the apples, then cut the quarters into thin slices crosswise. Mix the orange and lemon or lime juice with the apples in a medium saucepan. Partially cover the pan and bring it to the boil. Turn the heat down a bit and simmer the fruit for 5 minutes. Stir in the cinnamon, cloves and brown sugar and keep cooking the mixture uncovered for 2 or 3 minutes, stirring occasionally. Mix the cornstarch with the water in a small bowl and pour this into the apple mixture. Bring it back to the boil, stirring all the time. Cook for 1 minute then remove from the heat. Stir in the pecans. Transfer the mixture to a bowl and let it cool.
Line a medium baking sheet with lightly greased aluminum foil. Working with 1 tortilla at a time, spoon a quarter of the fruit filling down the middle, leaving a 1 inch border at the end. Fold the ends over the filling, then fold one of the sides to enclose it. Using a pastry brush dipped in water, moisten the other edge of the tortilla. Keep folding it so it rests on the moistened part. Place it seam-down on the baking sheet. Repeat for the other tortillas.
Brush each one with melted butter and sprinkle with sugar. Bake for 20 to 25 minutes until the tortillas are golden brown. Put the baking sheet on a wire rack to cook the burritos for 20 minutes. Cut each diagonally in halves to serve. You can garnish these dessert burritos with fresh cream and a sprig of mint...hmmm what a nice taste ! Great for after feasts ! Enjoy !

Easy Mexican Cornbread

Ingredients -

• 1/3 cup melted shortening
• 2 cups cornmeal
• 1 tablespoon sugar
• ½ tablespoon salt
• ¾ cup buttermilk or regular milk
• 1 cup grated cheddar cheese
• 4 oz can chopped green chili peppers
• 2 eggs
• ½ teaspoon baking soda
• 8 oz creamed corn

Preparation:
Preheat the oven to 450ºF. Mix together the shortening, cornmeal, sugar, salt, baking soda, eggs and milk. Add the chili peppers and corn. Pour half of this mixture into a greased 9 inch pan. Sprinkle half of the cheese over this batter. Spoon the rest of the batter into the pan and sprinkle on the rest of the cheese. Bake for 25 minutes. And the Mexican cornbread dessert is ready for you...nice one! Enjoy ! Makes appx 9 inch Loaf

Mexican Custard

Try this excellent Mexican Custard...nice one !

Ingredients :

• 1 can Evaporated Milk
• 1 can Condensed Milk
• 1 tablespoon Vanilla
• 4 Eggs, at room temperature
• 1/4 cup Sugar

Preparation:
Melt sugar in a skillet until light brown, pour into a pie pan (glass). Blend milks, eggs and vanilla (don't over blend), pour into pie pan. Put glass pie dish into a large baking pan. Pour water into baking pan so that dish sits in water while cooking.
Bake at 325 degrees for 1 hour, cool and refrigerate. Caramel on bottom will be runny. the Mexican dessert is ready to serve ....great tasting custard !

Mexican Custard

Try this excellent Mexican Custard...a nice Mexican dessert recipe !

Ingredients :

• 1 can Evaporated Milk
• 1 can Condensed Milk
• 1 tablespoon Vanilla
• 4 Eggs, at room temperature
• 1/4 cup Sugar

INSTRUCTIONS
Melt sugar in a skillet until light brown, pour into a pie pan (glass). Blend milks, eggs and vanilla (don't over blend), pour into pie pan. Put glass pie dish into a large baking pan. Pour water into baking pan so that dish sits in water while cooking.
Bake at 325 degrees for 1 hour, cool and refrigerate. Caramel on bottom will be runny. the Mexican dessert recipe of custard is ready to serve

Churros

Try this Mexican dessert recipe..Churros ...a classic Mexican's

Ingredients

* 1 cup (250 mL) water
* 1/4 cup (50 mL) butter
* 1 tbs (15 mL) granulated sugar
* 1/2 tsp (2 mL) salt
* 1 cup (250 mL) all purpose flour
* 2 eggs
* oil for deep frying

Cinnamon sugar topping:

* 1/2 cup (125 mL) sugar
* 2 tsp (10 mL) cinnamon

Cooking Instructions

1. In a medium saucepan, combine the water, butter 1 tbsp. (15 mL) of sugar and salt. Bring to a boil over medium heat. As soon as the mixture comes to a boil, add the flour all at once and cook, stirring, until the batter sticks together and comes away from the sides of the saucepan. Remove from heat and let cool for a minute or two. Add the eggs and beat with an electric mixer until the dough is smooth and well blended. The dough will be fairly thick.
2. Pour enough oil into a deep fryer, electric skillet or wok to a depth of at least 2 inches (5 cm). Preheat to 375 degrees F (190degrees C).
3. Spoon the dough into a pastry bag fitted with a 1/2-inch (0.5 cm) star-shaped tip. (The ridges make the churros nice and crisp – but if you only have a round tip, you can use that instead.) When the oil reaches the right temperature, pipe out 2 to 3-inch (5 to 7-cm) lengths of dough directly into the hot oil, leaving plenty of room between them so that they can cook evenly.
4. Fry until golden brown on all sides -- 3 to 4 minutes, approximately. Remove from oil, drain briefly on paper towel, then sprinkle with cinnamon sugar topping. Repeat with the remaining
dough.
5. Serve churros as soon as possible after frying.
And this great mexican dessert is ready to serve...hmm..nice 1