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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 |
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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 |
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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 |
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![]() "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. |
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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 |
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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 |
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![]() 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 |
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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. |
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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 |
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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 |
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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 |
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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 |
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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. |
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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 |
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![]() "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 |
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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 |
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![]() "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 |
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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! |
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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 |
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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 -- |
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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 |
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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 |
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![]() "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 |
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![]() 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 |
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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. |
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"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). |
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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 |
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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. |
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![]() 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 |
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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 |
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