"Myrl Jeffcoat" > wrote in message
...
> OK folks, you've never led me astray before, so here's the
> question. . .If you were hosting a luncheon, and you planned on
> serving enchiladas, what would you likely serve for desert?
>
> Myrl Jeffcoat

This is THE perfect dessert...

Mary


Three-Milk Cake (Pastel de Tres Leches)--courtesy of the Houston
Chronicle

This dessert is a favorite on the menus at many Houston Mexican and
South American restaurants. Arnaldo Richards of Pico's reworked a
previously published recipe to fit a 13-by-9-by-2-inch pan, which is
more common to home cooking.

1 1/2 cups all-purpose flour
1 tablespoon baking powder
4 eggs, separated
1 1/2 cups sugar
1/2 cup milk
Fresh strawberries and mint leaves for garnish (optional)
Topping (recipe follows)
Meringue (recipe follows)

Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch
baking pan. Sift flour with baking powder. In large bowl with clean
beaters, beat egg whites until frothy. Add sugar gradually, beating to
form stiff peaks.

Add yolks, one at a time. Slowly add flour and milk. Pour batter into
prepared pan and bake until edges are golden brown, about 40 to 45
minutes.

Remove from oven and let cool on a rack. Prepare Topping. Pour Topping
over cake and let sit until all the mixture is absorbed, 20 to 30
minutes.

Prepare Meringue and refrigerate. Before serving, cut cake into
squares and spread Meringue over each. Garnish as desired with fresh
berries and mint leaves.


Topping

1(12-ounce) can evaporated milk
1(14-ounce) can sweetened condensed milk
1 cup each milk and sour cream

Combine milks and sour cream (do not beat). Use as directed.


Meringue

1 cup sugar
1/2 cup water, heated
3 egg whites

Combine sugar and water in a saucepan. Let sit until sugar is
dissolved. In clean electric mixer bowl with clean beaters, beat egg
whites. Slowly pour sugar syrup over egg whites, beating constantly
until meringue holds stiff peaks. Store in refrigerator. This can be
served immediately but is best made 24 hours ahead and chilled. The
meringue will keep, covered, 2 days in the refrigerator.

Note: The newspaper clipping for this recipe that I have is exactly
the same as the one above except it calls for a whipped cream topping
instead of a meringue. I've had it prepared both ways in restaurants, and
both ways are equally yummy. The whipped cream topping
recipe is below.


Whipped Cream Topping

2 cups whipping cream
1 tablespoon sugar
1 teaspoon vanilla or almond extract

Chill cream, bowl, and beaters thoroughly. Beat cream with electric
mixer until it begins to thicken. Gradually add sugar and vanilla and
beat until stiff peaks form. Cover top and sides of cake with whipped
cream with a spatula or knife. Cut cake and serve (or cut the cake in
squares and top with whipped cream when it is served).