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

On Mar 7, 8:51*am, Myrl Jeffcoat > wrote:
> 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

Ice cream or sherbert & cookies

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?

FLAN!!!

I don't remember who posted this or when but I LOVE it!
Simplicity at its best.

INGREDIENTS:

1/2 cup sugar
2 1/2 tablespoons water
4 eggs, separated
1 can condensed milk
1 can evaporated milk
1 cup milk
1/2 teaspoon vanilla

METHOD:
Preheat oven to 350°F.
In a saucepan, combine sugar and water, and boil rapidly
until a deep amber color. Pour the mixture in the bottom of a
9-inch glass or ceramic pie pan and coat sides. Let cool.
In a bowl, stir egg yolks and then add all the milks and
vanilla. Mix batter well. In another bowl, whip egg whites
until fluffy, not stiff. Fold whites into batter. Pour mixture
into the caramelized sugar-coated pie dish.
Place dish in large roasting pan or baking pan. Add enough
hot water to come halfway up sides of pie dish. Bake flan in
water bath for 1 hour, until set in center. Let cool, then
cover and chill overnight. (Can be made two days ahead. Keep
chilled.)
Allow flan to come to room temperature. Run a sharp knife
around the edge to loosen. Place a serving plate that's
slightly larger than the pie pan on top of the pie pan, and
flip upside down. Gently remove the pie pan and cut the flan
into wedges to serve.

The Ranger

"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

a flan is very traditional and easily adaptable to taste or theme, a rice
pudding is another.

On Mar 7, 8:58*am, "The Ranger" > wrote:
> 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?
>
> FLAN!!!
>
> I don't remember who posted this or when but I LOVE it!
> Simplicity at its best.
>
> INGREDIENTS:
>
> 1/2 cup sugar
> 2 1/2 tablespoons water
> 4 eggs, separated
> 1 can condensed milk
> 1 can evaporated milk
> 1 cup milk
> 1/2 teaspoon vanilla
>
> METHOD:
> * * *Preheat oven to 350°F.
> * * *In a saucepan, combine sugar and water, and boil rapidly
> until a deep amber color. Pour the mixture in the bottom of a
> 9-inch glass or ceramic pie pan and coat sides. Let cool.
> * * *In a bowl, stir egg yolks and then add all the milks and
> vanilla. Mix batter well. In another bowl, whip egg whites
> until fluffy, not stiff. Fold whites into batter. Pour mixture
> into the caramelized sugar-coated pie dish.
> * * *Place dish in large roasting pan or baking pan. Add enough
> hot water to come halfway up sides of pie dish. Bake flan in
> water bath for 1 hour, until set in center. Let cool, then
> cover and chill overnight. (Can be made two days ahead. Keep
> chilled.)
> * * Allow flan to come to room temperature. Run a sharp knife
> around the edge to loosen. Place a serving plate that's
> slightly larger than the pie pan on top of the pie pan, and
> flip upside down. Gently remove the pie pan and cut the flan
> into wedges to serve.
>
> The Ranger


Ah yes, flan - now that is was what I was thinking of. Unfortunately
I know 2 of the guests absolutely hate flan. But, I could still go
with the flan, and then use Merry's suggestion of ice cream and
cookies. I'm thinking maybe Mango sherbet, a few Mexican cookies I
can pick up at a local Mexican store.

Thanks. . .As always you folks allow me to think out loud, and we come
up with great ideas!

Myrl Jeffcoat

On Mar 7, 9:02*am, "Gunner" > wrote:

> a flan is very traditional and easily adaptable to taste or theme, a rice
> pudding is another.


And there is another great idea! - which would likely satisfy
everyone!

Myrl Jeffcoat

Myrl Jeffcoat wrote:
> 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

Mexican wedding cakes or something with dulce de leche? And then there
is the Ancho Chocolate Orange cake on the rfc website. I have made it
and while time consuming - it is VERY GOOD.

-Tracy

On Fri, 7 Mar 2008 08:51:55 -0800 (PST), Myrl Jeffcoat
> wrote:

>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


I haven't tried this but it sure looks good.

Lou

Drunken Plantains

Serves six

3 ripe plantains
1/4 cup butter, diced
3 tbs rum
grated zest and juice form one small orange
1 tbs ground cinnamon
1/4 cup brown sugar
1/4 cup whole almonds
fresh mint for garnish
cream fraiche or whipped cream to serve

Preheat oven to 350F/180C

Peel plantains and cut in half lengthwise.

Place plantains in shallow baking dish and dot with the butter.

Spoon over the rum and orange juice.

Mix zest, cinnamon and brown sugar in bowl, then sprinkle over
plantains.

Bake 25-30 minutes until plantains are soft and the sugar has melted
into the rum and orange juice to form a sauce.

Meanwhile, slice the almonds dry fry in heavy frying pan until cut
sides are golden.

Serve on individual plates with sauce spooned over. Sprinkle with
almonds and garnish with mint sprigs. Offer creme fresh or whipped
cream on the side.

In article
>,
Myrl Jeffcoat > wrote:

> 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


I don't know what I'd serve, but I'd sure love a scoop of coconut ice
cream put in front of me. (Don't know why; it was the first thing that
popped into my head. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Even if you don't believe, pray for Amy today
and let the docs at Mayo strut their stuff

Melba's wrote on Fri, 07 Mar 2008 12:24:11 -0600:

??>> 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

MsJ> I don't know what I'd serve, but I'd sure love a scoop of
MsJ> coconut ice cream put in front of me. (Don't know why; it
MsJ> was the first thing that popped into my head. :-)

I think mixed fresh friut would go well. I don't mean canned
fruit salad tho', at other times, it is not all that bad :-)

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Melba's Jammin' > wrote in news:barbschaller-
:

> In article
> >,
> Myrl Jeffcoat > wrote:
>
>> 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
>
>
> I don't know what I'd serve, but I'd sure love a scoop of coconut ice
> cream put in front of me. (Don't know why; it was the first thing that
> popped into my head. :-)

This would work well.

@@@@@ Now You're Cooking! Export Format

Alan's Raspberry Lime Frozen Yogurt

tested, yogurt

3 cups raspberries (12 oz weight or 2 smalll pkgs) makes about 1 cup;
puree (7/8 cup+)

2/3 cup sugar
1 tablespoon cornstarch
1 cup milk (i used evapored milk)
1/4 cup corn syrup
1 cup vanilla flavored yogurt
zest of 1 lime

In food processor purée the raspberries for about 1 minute or until
smooth. Strain and discard seeds. Set aside. Combine the sugar and
cornstarch in a small saucepan. Add the milk and bring to a boil. Cook 1
minute, stirring constantly. Remove from the heat. Stir in raspberry
purée and corn syrup and zest. Let the mixture cool completely.

Combine the raspberry mixture and yogurt in a bowl; stir well. Cover and
chill 8 hours. Pour raspberry mixture into a ice cream machine. Freeze
according to manufacturer's instructions.

First attempt was eapourated milk...should try half and half; second was
whole milk...good taste & texture

Notes:
see the orange frozen yogurt recipe and modify use the zest from lime to
replace the orange zest and replace the orange juice with pureed
raspberries.

maybe 1 cup raspberry puree maybe zest from 1 lime maybe vanilla yogurt

I used 1 cup whole milk 1/4 cup heavy cream and a 750 ml of vanilla
yoghurt in this batch...alas I forgot the lime zest.



modified from: //www.makeicecream.com/rasfrozyog.html


** Exported from Now You're Cooking! v5.83 **



--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

On Fri, 07 Mar 2008 12:24:11 -0600, Melba's Jammin'
> wrote:

>In article
>,
> Myrl Jeffcoat > wrote:
>
>> 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
>
>
>I don't know what I'd serve, but I'd sure love a scoop of coconut ice
>cream put in front of me. (Don't know why; it was the first thing that
>popped into my head. :-)

Now you made me think of mango sorbet. Or pineapple custard.

Lou

On Mar 7, 10:24*am, Melba's Jammin' >
wrote:
> In article
> >,
> *Myrl Jeffcoat > wrote:
>
> > 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
>
> I don't know what I'd serve, but I'd sure love a scoop of coconut ice
> cream put in front of me. *(Don't know why; it was the first thing that
> popped into my head. *:-)
> --
> -Barb, Mother Superior, HOSSSPoJhttp://www.caringbridge.org/visit/amytaylor
> Even if you don't believe, pray for Amy today
> and let the docs at Mayo strut their stuff



I can see I am in significant trouble. All these ideas are making me
hungry. Right now, I think I'll throw the enchiladas out of the menu,
and whip up all the desert recipes everyone is posting instead;-)

I like that "drunkin' plantains" idea too!

Myrl Jeffcoat

On Mar 7, 10:54*am, Myrl Jeffcoat > wrote:
> On Mar 7, 10:24*am, Melba's Jammin' >
> wrote:
>
>
>
>
>
> > In article
> > >,
> > *Myrl Jeffcoat > wrote:
>
> > > 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
>
> > I don't know what I'd serve, but I'd sure love a scoop of coconut ice
> > cream put in front of me. *(Don't know why; it was the first thing that
> > popped into my head. *:-)
> > --
> > -Barb, Mother Superior, HOSSSPoJhttp://www.caringbridge.org/visit/amytaylor
> > Even if you don't believe, pray for Amy today
> > and let the docs at Mayo strut their stuff
>
> I can see I am in significant trouble. *All these ideas are making me
> hungry. *Right now, I think I'll throw the enchiladas out of the menu,
> and whip up all the desert recipes everyone is posting instead;-)
>
> I like that "drunkin' plantains" idea too!
>
> Myrl Jeffcoat- Hide quoted text -
>
> - Show quoted text -

Sopapaillas. (or the same thing spelled correctly - the puffy fried
things that you put honey on)

Susan B.

sueb wrote on Fri, 7 Mar 2008 11:00:52 -0800 (PST):

s> On Mar 7, 10:54 am, Myrl Jeffcoat >
wrote:
??>> On Mar 7, 10:24 am, Melba's Jammin'
>
??>> wrote:
??>>
??>>> In article
??>>>
??>>> roups.com>, Myrl Jeffcoat >
wrote:
??>>
??>>>> 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?

s> Sopapaillas. (or the same thing spelled correctly - the
s> puffy fried things that you put honey on)

Good and traditional (I guess ) idea but only if good coffee was
available too!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

sueb > wrote in news:20d0a392-195f-419e-a54f-
:

> Sopapaillas. (or the same thing spelled correctly - the puffy fried
> things that you put honey on)
>
>
Dust these with a icing sugar cinnamon mix...

@@@@@ Now You're Cooking! Export Format

Deep-Fried Wonton Cookies (Teem Gok)

none

1 1/2 cups chopped prunes (or chopped dried ap; ples)
1 cup chopped dried apricots
1 1/2 cups packed brown sugar
1 1/2 cups flaked coconut
1 cup chopped almonds
24 wonton skins
oil

Mix together prunes, apricots, brown sugar, coconut and almonds.
Place about 2 teaspoons mixture in center of each wonton skin.
Moisten edges with water.
Fold each skin in half to form triangle.
Press edges firmly to seal.
Cover to prevent drying.
Heat oil (1 to 1 1/2 inches) to 360F.
Fry 3 to 4 wontons at a time, turning occasionally, until golden brown,
about 1 minute on each side.
Drain.
Cool thoroughly and store in airtight container.



** Exported from Now You're Cooking! v5.83 **



--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

"sueb" > wrote in message
...
On Mar 7, 10:54 am, Myrl Jeffcoat > wrote:
> On Mar 7, 10:24 am, Melba's Jammin' >
> wrote:
>
>
>
>
>
> > In article
> > >,
> > Myrl Jeffcoat > wrote:
>
> > > 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
>
> > I don't know what I'd serve, but I'd sure love a scoop of coconut ice
> > cream put in front of me. (Don't know why; it was the first thing that
> > popped into my head. :-)
> > --
> > -Barb, Mother Superior,
> > HOSSSPoJhttp://www.caringbridge.org/visit/amytaylor
> > Even if you don't believe, pray for Amy today
> > and let the docs at Mayo strut their stuff
>
> I can see I am in significant trouble. All these ideas are making me
> hungry. Right now, I think I'll throw the enchiladas out of the menu,
> and whip up all the desert recipes everyone is posting instead;-)
>
> I like that "drunkin' plantains" idea too!
>
> Myrl Jeffcoat- Hide quoted text -
>
> - Show quoted text -

Sopapaillas. (or the same thing spelled correctly - the puffy fried
things that you put honey on)

Susan B.


Ah yes! I have a recipe but it's back in Memphis. Google should turn up a
million hits

Jill

In article
>,
Myrl Jeffcoat > wrote:

> I can see I am in significant trouble. All these ideas are making me
> hungry. Right now, I think I'll throw the enchiladas out of the menu,
> and whip up all the desert recipes everyone is posting instead;-)

And that's a problem how? "-)

> Myrl Jeffcoat

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Even if you don't believe, pray for Amy today
and let the docs at Mayo strut their stuff

"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

I'm sure alot of folks will suggest flan...but I don't like it...so how about crème
brulee? It's deceptively easy to make if you have a kitchen torch or even a good
broiler.

Otherwise, how about this: cut a couple tortillas into smaller pieces and butter both
sides. Press into muffin tins and bake until golden & crisp. Dust with
cinnamon-sugar. Use as serving dishes for either vanilla ice cream rolled in toasted
coconut or a lime ice cream/sorbet. I make a Mexican chocolate sauce for the coconut
covered ice cream with chopped up Abuelita, a splash of cream, a spoonful of corn
syrup, and a pat of butter.

kimberly

On Mar 7, 10:31*am, hahabogus > wrote:
> Melba's Jammin' > wrote in news:barbschaller-
> :
>
> > In article
> > >,
> > *Myrl Jeffcoat > wrote:
>
> >> 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
>
> > I don't know what I'd serve, but I'd sure love a scoop of coconut ice
> > cream put in front of me. *(Don't know why; it was the first thing that
> > popped into my head. *:-)
>
> This would work well.
>
> @@@@@ Now You're Cooking! Export Format
>
> Alan's Raspberry Lime Frozen Yogurt
>
> *tested, yogurt
>
> 3 cups raspberries (12 oz weight or 2 smalll pkgs) makes about 1 cup;
> puree (7/8 cup+)
>
> 2/3 cup sugar
> 1 tablespoon cornstarch
> 1 cup milk (i used evapored milk)
> 1/4 cup corn syrup
> 1 cup vanilla flavored yogurt
> * zest of 1 lime
>
> In food processor purée the raspberries for about 1 minute or until
> smooth. Strain and discard seeds. Set aside. Combine the sugar and
> cornstarch in a small saucepan. Add the milk and bring to a boil. Cook 1
> minute, stirring constantly. Remove from the heat. Stir in raspberry
> purée and corn syrup and zest. Let the mixture cool completely.
>
> Combine the raspberry mixture and yogurt in a bowl; stir well. Cover and
> chill 8 hours. Pour raspberry mixture into a ice cream machine. Freeze
> according to manufacturer's instructions.
>
> First attempt was eapourated milk...should try half and half; second was
> whole milk...good taste & texture
>
> Notes:
> see the orange frozen yogurt recipe and modify use the zest from lime to
> replace the orange zest and replace the orange juice with pureed
> raspberries.
>
> maybe 1 cup raspberry puree maybe zest from 1 lime maybe vanilla yogurt
>
> I used 1 cup whole milk 1/4 cup heavy cream and a 750 ml of vanilla
> yoghurt in this batch...alas I forgot the lime zest.
>
> modified from: *//www.makeicecream.com/rasfrozyog.html
>
> ** Exported from Now You're Cooking! v5.83 **
>
> --
>
> The house of the burning beet-Alan
>
> A man in line at the bank kept falling over...when he got to a teller he
> asked for his balance.

That sounds perfect- something cool and refreshing after something
spicy. Nice balance!

Melba's Jammin' wrote:
> In article
> >,
> Myrl Jeffcoat > wrote:
>
>> 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
>
>
> I don't know what I'd serve, but I'd sure love a scoop of coconut ice
> cream put in front of me. (Don't know why; it was the first thing that
> popped into my head. :-)


Not bad.
What about cubes of fresh pineapple and mango with a small scoop
of some kind of fruit sherbet or sorbet?

gloria p

In article >,
Myrl Jeffcoat > wrote:
>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?

Fresh fruit (including oranges) and Mexican wedding cookies. If you
wanted to be fancy, fruit salad.

I love flan and rice pudding but I like something both light and easy
after the enchiladas.

One of the local Mexican restaurants serves a chocolate-glazed angel food
cake to die for, which is an idea if you're ambitious. (It's still pretty
light.)

Charlotte
--

On Fri, 7 Mar 2008 10:54:24 -0800 (PST), Myrl Jeffcoat
> wrote:

>On Mar 7, 10:24*am, Melba's Jammin' >
>wrote:
>> In article
>> >,
>> *Myrl Jeffcoat > wrote:
>>
>> > 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
>>
>> I don't know what I'd serve, but I'd sure love a scoop of coconut ice
>> cream put in front of me. *(Don't know why; it was the first thing that
>> popped into my head. *:-)
>> --
>> -Barb, Mother Superior, HOSSSPoJhttp://www.caringbridge.org/visit/amytaylor
>> Even if you don't believe, pray for Amy today
>> and let the docs at Mayo strut their stuff
>
>
>
>I can see I am in significant trouble. All these ideas are making me
>hungry. Right now, I think I'll throw the enchiladas out of the menu,
>and whip up all the desert recipes everyone is posting instead;-)
>
>I like that "drunkin' plantains" idea too!
>
>Myrl Jeffcoat

Drunken plantains are fabulous and out of the ordinary.

koko
---
http://www.kokoscorner.typepad.com
updated 2/24
"There is no love more sincere than the love of food"
George Bernard Shaw

On Fri, 7 Mar 2008 08:51:55 -0800 (PST), Myrl Jeffcoat
> wrote:

>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?
>
The perfect light dessert to a meal like that is crosscut (peeled,
whole) oranges lightly sprinkled with cinnamon.

--
See return address to reply by email
remove the smile first

"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?
>

Frozen cubed ripe mango served with deep dried corn tortilla strips that
have been rolled in cinnamon and sugar. Serve in a big martini glass with
a little slice of lime.

Paul

I got the recipe out of the LA Times years ago and it is always a
winner. I no longer have the exact recipe, this is what I now do.

Macaroon Sherbet Cake

In a springforrm, make a crust out of store bought macaroons. Bake
until golden....around 12-15 minutes. Cool and put a layer of whipped
cream or cool whip on top. Next step: take 3 or 4 different kinds of
sherbet and spoon alternately in spring form so when the cake is sliced
it will have a marbled effect.
Then put another layer of whipped cream or cool whip on top and sprinkle
some macaroon crumbs on top.of that. Freeze until ready to serve.

This is easy and quick to make. It can also be made using a chocolate
cookie crust and ice cream.

Let me know if you try it....direct mail OK.

Good luck,

Ellie

On Mar 7, 11:51*am, Myrl Jeffcoat > wrote:
> 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

You looking for desert/sand...or a nice dessert?

Coconut Ginger Flan (Flan de Coco)
From Burt Wolf's Travels

Serves: 12
I N G R E D I E N T S
314 cup sugar or enough to coat bottom of the pan
1 1/2 cups milk and 2 cans (12 ounces each) sweetened
coconut milk; or 2 cups milk, I cup unsweetened fresh or canned
coconut milk, and I can (12 ounces)
sweetened condensed milk
5 egg yolks
6 whole eggs
I teaspoon vanilla extract
3 pieces crystallized ginger (1/2 - 2 inches long), finely chopped
1 cup sliced almonds, toasted

I N S T R U C T I O N S
Preheat the oven to 350'F. Bring one quart of water to a boil.
In a thin saute pan, cook the sugar over medium heat until it is brown
and bubbly. (Do not stir while it is cooking, or you will get spun
sugar and a big mess.) Watch the pan closely and lift the pan off the
burner if the sugar is cooking quickly or unevenly. Shake the pan to
distribute the melting sugar. When the sugar is completely
caramelized, pour the hot mixture into the bottom of a 3-quart flan
mold, Bundt pan, loaf pan or individual molds. Rotate the mold(s) in
your hands, using potholders, so that the sugar syrup covers the
entire bottom of the pan. Set aside. Please be careful, because the
sugar is extremely hot, and it can burn your skin.

In a medium mixing bowl, combine the milk, sweetened coconut milk, (or
un- sweetened coconut milk and sweetened condensed milk) egg yolks,
eggs, vanilla, and ginger and whisk well. Pour the batter over the
caramelized sugar in the mold, making sure to evenly distribute the
crystallized ginger. Top with the sliced almonds.
Place the flan into another pan a bit larger. Add the hot water to the
large pan around the flan mold. Cover with a lid or thin foil so that
both pans are covered completely (bain-marie).

Bake the flan for I hour or until a knife inserted in the middle comes
out clean. Remove the flan from the water bath and chill it in the
refrigerator for at least 3 hours. TO serve, loosen the sides with a
knife and flip the flan mold over onto a platter. Garnish with flowers
or fresh fruit and serve.

Hint. It is better to make this a day ahead and chill it until it is
as icy cold as possible, so that the flavors have time to blend.




Mexican Chocolate Cream Cheese Flan
Adapted from an original recipe by Nestle's


photo by: nestle's

Serves: 12

I N G R E D I E N T S
1 cup granulated sugar
1/2 cup water
1 can (12 fluid ounces) CARNATION Evaporated Milk
1 can (14 ounces) CARNATION Sweetened Condensed Milk
1 package (8 ounces) cream cheese, softened
1/2 cup (1 stick) butter or margarine, softened
2 ounces unsweetened Mexican chocolate, chopped
5 large eggs
1 teaspoon Mexican vanilla

I N S T R U C T I O N S
PREHEAT oven to 350° F.

COMBINE sugar and water in medium saucepan; cook over low heat,
stirring constantly, for 3 to 4 minutes or until sugar is dissolved.
Increase heat to medium-high; boil, without stirring, for about 15
minutes or until caramel-colored. Quickly pour over bottom and sides
of twelve 6-ounce ramekins or custard cups (if syrup hardens, soften
over low heat).

Heat evaporated milk in a small saucepan until it begins to simmer.
Remove from heat. Stir in chopped chocolate until melted.

Place evaporated milk and chocolate mixture, sweetened condensed milk,
cream cheese, butter, eggs and vanilla extract in blender; cover.
Blend well. Pour mixture into prepared custard cups. Arrange in 1 or 2
large baking pans; fill pans with hot water to 1-inch depths.

Bake for 35 to 45 minutes or until knife inserted near center comes
out clean. Cool in pans on wire racks for 20 minutes. Refrigerate for
several hours or overnight. Run knife around rims; gently shake to
loosen. Invert onto serving dishes.

"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).

On Fri, 7 Mar 2008 08:51:55 -0800 (PST), Myrl Jeffcoat
> wrote:

>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

Myrl:

As others have recommended, sopapillas are a pretty good choice but
they are starchy. If the enchiladas have a tomato-based sauce, I
suggest dulce de leche ice cream. Being lazy, I'd just buy a
half-gallon from Kroger.

If the enchiladas have a creamy sauce, sopapillas aren't hard to make
and the mixes are quite good.

Best-- Terry

On Mar 7, 11:51�am, Myrl Jeffcoat > wrote:
> 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?


That's easy! Flan.

Myrl Jeffcoat wrote:

> 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?
>


A lime sorbet or sherbet...


--
Best
Greg

The Ranger wrote:
> 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?
>
> FLAN!!!
>
> I don't remember who posted this or when but I LOVE it!
> Simplicity at its best.
>
> INGREDIENTS:
<SNIP>

Thanks for that - I'd never heard of 'Flan' before, in the US rather than UK
sense, so just tried your recipe - It's very good :-)

Ta
Slatts