1 cup white sugar
1 cup self-rising flour
1 teaspoon vanilla extract
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 cup milk
1 tablespoon vanilla extract
3 egg whites
1 cup white sugar
1 teaspoon vanilla extract
Grease and flour a 8 x 12 inch pan. Preheat the oven to 350°F (175°C).
Separate 5 eggs, and beat the egg whites in a large mixing bowl. Add 1 cup sugar slowly to the egg whites, beating constantly. Add the yolks one by one, beating well after each addition. Stir in the 1 teaspoon vanilla. Sift the flour, and stir it into the egg mixture. Pour the batter into the prepared pan.
Bake the cake for 20 minutes, or until done. Cool.
Blend the sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour this syrup over the cooled cake.
To make Meringue Frosting: Beat 3 egg whites to soft peaks. Gradually add 1 cup sugar, and beat until stiff peaks form. Stir in 1 teaspoon vanilla. Frost the cake.
Dominican Tres Leches
1 lb Butter
1 lb Granulated Sugar
10 Whole eggs
1.5 lbs. Cake Flour
1/2 Oz Baking Powder
1/2 Oz Vanilla extract
1 c Fresh Orange Juice
Dash of salt
For 1 Large Cake
Cream butter and sugar together for about 10 minutes at medium high speed using an electric mixer.
Add eggs 5 at a time to the above mixture and beat each addition for about 1 minute or until well incorporated.
Sift all dry ingredients together and then ADD them to the above wet ingredients. At medium speed, mix and combine for 5 minutes.
Then add the vanilla extract and the orange juice and continue to mix for about 2 more minutes.
Bake in a ceramic bowl in preheated oven at 400°F. If you have a convection oven bake at 350°F. This same ceramic bowl will be used to serve the finished dessert.
* 8 oz. heavy cream
* 6 oz. canned evaporated milk
* 8 oz. canned condensed milk
Throughly combine the three different milks.
5 oz egg whites (about 10 eggs)
10 oz powdered sugar
Place egg whites and powdered sugar in a very clean, greaseless and dry mixing bowl and at high speed mix for about fifteen minutes or until the whites become a stiff consistency.
Note: The normal ratio of egg whites to powdered sugar, by weight is 2 parts sugar to 1 part egg white. So, for example, if you have 5 ozs, of egg whites use 10 ozs. of powdered sugar. Medium size eggs should have about 1/2 an oz. of egg white each but it is best to weigh when using this procedure.
Perforate the cake with many holes. A rounded butter knife is good for this.
Combine the the milks throughly and pour onto the the cake making sure it penetrates the holes and soaks in well.
Decorate/cover the cake with the meringue. This meringue can be browned or decorated with colorful candied fruit, fresh fruit or nuts.
Serve and enjoy.
16-Ounce Box golden pound cake mix (disregard mix instructions)
4 egg whites
2/3 cup water
2 tsp Butter
1/3 c vegetable shortening
1 c powdered sugar
1/4 c granulated sugar
1/3 c evaporated milk
1 tsp vanilla extract
2 drop lemon extract
Note: (You will need a spice bottle (about the size of a Twinkie), twelve 12 x 14-inch pieces of aluminum foil, a pastry bag and a toothpick).
Preheat oven to 325°F.
Fold each piece of foil in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top open for pouring the batter in. Make twelve of these molds and arrange on a cookie sheet. Grease the inside of each with nonstick spray.
Disregard the directions on the cake mix box. Instead, beat the egg whites until stiff. Combine with cake mix and water, and beat until thoroughly blended (about 2 minutes).
Pour batter into molds, filling each about 3/4 inch. Bake in preheated oven for about 30 minutes, or until the cake is golden brown and a toothpick comes out clean from the center.
For the filling, cream the butter and shortening. Slowly add the sugars while beating.
Add the evaporated milk, vanilla and lemon extracts.
Mix on medium speed until completely smooth and fluffy.
When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for filling.
Using the pastry bag, inject each cake with filling through all three holes.
Philadelphia Pepper Pot Soup
1-1/2 pounds honeycomb tripe
Sprinkles of salt for rubbing
1 tablespoon salt
1 c chopped onions
1 whole onion, studded with 3 cloves
1/2 c thinly sliced celery
1/2 c peeled, quartered and thinly sliced carrots
1 leek (about 1 cup), washed, sliced, including tender green part
1/2 c diced green pepper
4 c chicken stock
1 c water
1 small meaty veal knuckle
1 garlic clove, diced
2 to 3 tsp dried hot red chilies, crushed, or chili powder to taste
1 bay leaf, crushed
1 tsp dried marjoram
1 tsp basil
1/2 tsp thyme
2 tsp salt, or to taste
1/2 tsp freshly ground black pepper
1 tblsp cornstarch
3 tblsp water
1/2 c chopped parsley
2 c 1/2-inch-diced potatoes
1 c evaporated milk or heavy cream
1/3 c butter for swirling into soup when served
1/2 c snipped parsley for garnish
Wash tripe under cold running water. Spread pieces on the counter or cutting board and rub both sides thoroughly with several teaspoons of salt. Rinse off the salt. Place tripe in a medium (3-quart) saucepan and add salted water to cover by 2 inches. Bring to a gentle boil and cook 15 minutes. Drain and set aside. When cool cut into 1/2-inch cubes. Reserve.
Heat butter in a deep (4 to 5 quarts) kettle or casserole. When butter begins to foam, add chopped onions, the whole studded onion, celery, carrots, leek and green pepper. Cover and sweat over medium low heat for 10 minutes. Do not brown.
Pour stock and water into the kettle and add the veal bone and reserved tripe cubes. Add garlic, hot chilies, bay leaf, marjoram, basil, thyme, salt if desired, and black pepper. Simmer 1 1/2 hours. At the end of this period, lift out the veal bone and pick off what meat there is. Cut meat into bite-size pieces and return to the soup. Discard the bone and whole onion.
Mix together cornstarch and water in a small bowl. Add it to the soup and stir to blend. Add parsley and diced potatoes. Simmer until potatoes are tender, about 20 to 25 minutes.
When soup is cooked, but still keeping it over the heat, add evaporated milk or cream. Swirl the butter into the soup at the moment of ladling it into a heated tureen or individual bowls. Garnish with snipped parsley.
Yield: 6 servings
1/2 c packed light brown sugar
1/2 c granulated sugar
1/2 tsp salt
1-1/4 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1-1/2 c commercially canned pumpkin
1 c whole milk
1 can (5 ounces) evaporated milk (1/2 cup plus 2 Tbsp)
3 extra-large eggs, slightly beaten
1 9-inch unbaked pastry piecrust pie shell
Preheat oven to 400°F.
In a medium mixing bowl, place the brown sugar, granulated sugar, salt, cinnamon, ginger, cloves, and nutmeg; stir to combine. Add the pumpkin; stir vigorously until well blended. Add the whole milk, evaporated milk, and eggs; stir until blended and smooth. Pour the pumpkin mixture into the pie shell.
Bake the pie for 15 minutes. Reduce the oven temperature to 350 degrees F. and continue baking for 45 additional minutes, or until a table knife inserted into the pumpkin filling halfway between the edge and the center of the pie comes out clean.
Remove the pie from the oven and place it on a wire rack to cool. To serve, spoon a large dollop of whipped cream on top of each pie slice. After serving, leftover pie must be refrigerated.
Yield: 7 servings
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