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

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.

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.