Tres Leches Cake

Ingredients

• 1 cup All-purpose Flour
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Salt
• 5 whole Eggs
• 1 cup Sugar, Divided
• 1 teaspoon Vanilla
• ⅓ cups Milk
• 1 can Evaporated Milk
• 1 can Sweetened, Condensed Milk
• ¼ cups Heavy Cream
• _____
• FOR THE ICING:
• 1 pint Heavy Cream, For Whipping
• 3 Tablespoons Sugar

Preparation Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

Recipe from Pioneer Woman

Low Fat Fettucini Alfredo

3/4 cup chicken broth
8 whole cloves of garlic
1/3 cup sour cream
1 cup parmesan (use the real stuff)
1 lb fettucini

In a sauce pan, add the chicken brother and the garlic.  Let it boil for about 15 minutes, or until the garlic is soft and somewhat mushy.  Pour the garlic and broth into a blender and blend until all of the garlic is chopped up.  (To prevent the blender from exploding because of the hot water, take the plastic center out of the lid, then keep the whole covered with a towel or wash rag.)  To a bowl, add the parmesan cheese, broth/garlic mixture and the sour cream.  Whisk until smooth.
Fill a large pot with water and bring to a boil.  Add about one-half to one teaspoon of salt to the boiling water.  Add the fettucini.  Cook until al dente; until it's only got a tiny bit of a crunch to it.  Drain the pasta and add a little bit of olive oil so the pasta doesn't stick together. 
Pour the sauce over the pasta and toss it together.
You can add all sorts of things to this: lemon juice, basil, peas, all sorts of things.  It's a lot healthier (and far easier, in my opinion) than real alfredo sauce, which uses butter and whole cream.

Blackberry Cobbler

Ingredients

• 4 cups blackberries
• 2 cups sugar, divided
• 1/4 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• 
  

Directions

Preheat oven to 350 degrees F.

Combine the blackberries, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Batter will rise to top during baking. Bake for 30 to 45 minutes.

*This is adapted from a Paula Deen recipe for peach cobbler.  If you want peach cobbler, simply substitute the blackberries for peeled, sliced peaches and add 1/2 cup of water to the saucepan instead of 1/4 cup.

Lemon Basil Pasta

1 lb pasta of your choice: linguine, fettuccine, penne
1 tsp salt
1 lemon
1 pint heavy whipping cream (or half and half)
1 cup Parmesan cheese, fresh is better but the grated kind is fine too
Handful of fresh basil

 
Add salt to boiling water, then add the pasta and cook until al dente. Reserve about a 1/2 cup of the pasta water.  In a bowl, add the cheese and whipping cream.  Slice the lemon in half and squeeze the juice into the cream/cheese mixture.  For more lemon flavor, zest the lemon peel and add it to the mixture.  Chop most of the basil and add it to the bowl.  Taste the sauce to see if it needs salt (not too much as the pasta was cooked in some) or more lemon flavoring.  Place the cooked pasta into a large bowl and add the sauce, tossing to coat.  If the sauce isn't creamy but rather sticking to the pasta, add some of the reserved pasta water to the bowl and toss again.  Garnish with a couple of basil leaves.  This is also really good with a few slices of cooked bacon thrown in.

French Bread

1 1/4 cup warm water
2 TB softened butter
3 cups white flour (or 2 white and 1 wheat)
1 1/2 tsp sugar
1 1/4 tsp salt
2 tsp yeast

Add, in above order, to bread machine on dough setting. After complete remove dough and roll into rectangle. Then roll bread into loaf shape and place on baking pan to rise. Let double in size (usually about 45 minutes). You may make the traditional slices on the top at this point, or not. Brush top with egg white. Bake at 450 for 15 min.

Banana Pudding

  Mix next 6 ingredients in sauce pan.
2/3 cup sugar
4 T flour
dash of salt
1 (14 oz) can sweetened condensed milk
2 1/2 cups milk
4 egg yolks (reserve the whites)
  Cook over medium heat stirring just about constantly until thickened (it will set up even thicker during chill).


2 tsp vanilla (Add to thickened pudding)
1 Box of vanilla wafers
6 bananas
  Arrange 1/3 of wafers in bottom of 3-quart serving dish. Slice 2 bananas and layer over wafers. Pour 1/3 of pudding over bananas. Repeat layers 2 more times. 


Egg whites
1/4 cup sugar
  Beat egg whites, while adding sugar slowly, until soft peaks form. Top the layered pudding. Place under broiler to brown. Chill.

Layered Cornbread Salad

10 slices bacon (make extra at breakfast and set aside)
  crumbled, or chopped with the handy chopper
Cornbread
  1 1/2 cup corn meal
  1/2 cup flour
  2 TB sugar
  4 tsp baking powder
  1/2 tsp salt
   1 cup milk
   1/4 cup veg. oil
   1 egg
   Bake at 425 for aprox. 18 minutes
1 pkg. of Ranch Dip
1 cup sour cream
1 cup mayo
  mix and chill in fridge

2 cans of pinto or Ranch Style beans (drained)
  Add next 3 ingredients together
2 or 3 large tomatoes, chopped
1 bell pepper, chopped
4 or 5 green onions
  (bulb onion is fine, green shoots aren't ripe when tomatoes and peppers are)
2 cups (8 oz) grated cheese
16 oz or so of frozen corn kernels, thawed

Crumble half of cornbread in large (very large) casserole dish. Top with half of the beans. Next layer half of chopped veggie mix, bacon, corn, and finally cheese . Repeat layers once more.