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A variation of an upside-down cake that is quick and easy to prepare. Be prepared - this moist and delicious rhubarb cake quickly disappears!
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This refreshing oatmeal drink from Mexico, called agua de avena, is similar to horchata but is made by blending oats with cinnamon and milk.
Ingredients: water, oats, cinnamon, sugar, vanilla
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Banana and Nestlé Butterfinger candy add to the flavor and moistness of this delicious cake.
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"This cream holds up longer on pies because it doesn't separate. Gelatin stiffens whipped cream and makes the texture seem fuller and slightly spongy. May be used to top a pie or frost a cake."
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This is a wonderful flan recipe from the late Iris Perez. Its origin is Mexican. For a denser, cheesecake-like texture, substitute eight ounces of cream cheese for two of the eggs.
Ingredients: eggs, condensed milk, vanilla, sugar
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Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.
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These milk dumplings are cooked in a pressure cooker and served in a sweet cardamom syrup.
Ingredients: milk, lime juice, sugar, water, cardamom
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This is a very simple cream filling. It can be frozen, and will not weep! I usually double the recipe for 1 batch of lady locks (approximately 120 cookies.) Use a pastry bag to fill cookies. You can freeze the cookies after filling.
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Lightly sweetened iced tea gets fruity, refreshing flavors, and a pretty pink color from fresh raspberries and lemonade mix for a perfect summer cooler.
Ingredients: water, raspberries, sugar, lemonade
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This easy and creamy coleslaw dressing is a breeze to make and much better than store-bought dressing!
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Milk, cocoa powder, butter, and sugar are simmered together in this Southern-style chocolate gravy; serve over buttermilk biscuits.
Ingredients: butter, flour, sugar, cocoa, milk
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This recipe is fast and easy and taste better than from the bakery. I struggled for years trying to make divinity and had almost given up when I found this recipe from an old family cookbook.