monday is Cinco De Mayo and my spanish teacher is making us bring mexican themed recipes . I need a really good mexican dessert recipe for two reasons 1 I need an A on this assignment and 2 my crush is in that class with me...does anyone have a good (and I mean really good) mexican dessert recipe?
*Fried Apple Burrito
1 can apple pie filling
6 tortilla shells
1 cup sugar
3 tsp cinnamon
Vegetable oil
Put equal amounts of pie filling into 6 tortilla shells. Roll shells with both ends closed. Fry in oil until golden brown and sprinkle with sugar and cinnamon mixture.
#Notes: Boil remainding cinnamon and sugar on top of stove with a cup of water for a simple syrup to drizzle over the dessert.
*El Torito’s Deep-Fried Ice Cream
20 ounces chocolate chip ice cream
2 cups 4-grain flake cereal (or Corn Flakes), crushed
1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon
2 eggs
1 teaspoon water
4 8-inch flour tortillas
Oil for deep-frying
Cinnamon mixed with sugar
Whipped cream
4 maraschino cherries
Form ice cream into 4 balls. Place in baking pan and freeze solid, 2 hours or longer. Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other shallow containers. Beat eggs with water.
Roll each ice cream ball in cereal mixture and press coating into ice cream. Dip coated ball in egg wash, then roll in second container of cereal mixture. Again press coating onto ice cream. Freeze coated ice cream balls solid, 4 to 6 hours.
Shape each tortilla into hourglass form (with narrow waist) by cutting off curved slice from two opposite sides. One end will serve as base for ice cream. Other end will be decorative fan.
Heat oil in wok or large deep-fryer. Place tortilla between two ladles or large spoons of different sizes (smaller ladle on top). Place tortilla so that base end is cupped in larger ladle to form basket, with back of upper fan supported by handle of larger ladle. Deep-fry until crisp. Drain and sprinkle with cinnamon-sugar. Set aside.
Deep-fry frozen coated ice cream balls 30 to 45 seconds. Place each fried tortilla in large-stemmed glass, with fan part of tortilla standing vertically above glass. Set fried ice cream ball in base of tortilla. Top with dollop of whipped cream and decorate with cherry.
*Lime Pie La Lechera
1 prepared 9-inch graham cracker crust
1 can Nestle La Lechera Sweetened Condensed Milk
1/2 C. about 3 fresh limes, lime juice 1 tsp. grated lime peel
2 c. frozen non dairy whipped topping, thawed
Beat sweetened condensed milk and lime juice in small mixer bowl until combined; stir in lime peel.
Pour into crust, spread with whipped topping.
Refrigerate for 2 hours or until set.
*Roasted Habanero Honey
Spice up your honey with one of the worlds hottest peppers. You control the heat and it compliments most traditional Mexican desserts.
8 ounce jar of honey
One habanero pepper
Serve with sopapillas, etc.
With long tongs place one habanero pepper on a piece of aluminum foil and place under a preheated oven broiler. Rotate pepper with long tongs until all sides are roasted. Pepper will soften and turn slightly black on all sides. This does not harm flavor. It is expected. This will take about two minutes. Remove from oven. With a knife and fork, cut off stem and cut pepper open lengthwise on one side only. Remove all seeds by scraping. Discard all seeds and stem. Place the gutted habanero pepper in the jar of honey. With the lid back on turn the honey jar upside down. The pepper will naturally float to the bottom of the jar after a few seconds. Repeat this process until the pepper is back on top of the jar next to the lid. Remove the pepper with the fork and stir honey thoroughly. Taste to see if the honey has reached the desired level of heat that you prefer. If not, keep repeating the process. The longer the pepper remains in the honey the hotter the honey will taste. You will be amazed at how fast the honey will become hot with just contact with this, one of the hottest and most delicious peppers in the world. Discard the habanero pepper in the aluminum foil when finished. This recipe will work with one pepper to a 16 ounce jar of honey, also.
#Notes: This is a healthy, all natural recipe of sweet meets heat containing vitamins, minerals and antioxidants. It is delicious in/on Mexican Sopapillas, cornbread, etc. Honey has always been soothing to hot and spicy.
*Margarita Custard
Serve margaritas with your meal and these yummy little treats for dessert. What a pairing
2 cups milk
6 egg yolks
1/2 cup sugar
1/2 tsp salt
1 tsp vanilla
1 tsp almond flavoring
2 tbsp tequila
1 container frozen whipped topping, thawed
2 tbsp lime juice
1/2 cup toasted almonds
In sauce pan scald milk, bring just to a boil and remove from heat. In a large bowl beat egg yolks, add sugar and salt. Stir a little of hot milk into eggs so you don't cook the eggs. Gradually add the rest of milk. Cook over low heat, stirring constantly for 20 minutes or until the custard coats your spoon. Remove from heat and add vanilla, almond flavoring and tequila. Pour in custard cups and refrigerate. When ready to serve stir lime juice into whipped topping. Put a big scoop on top of each custard and sprinkle with toasted almonds.
#Notes: Tequila can be replaced by lime juice in the custard. For parties I like to use margarita glasses with sugared rims.
*U can choose from these links which will be suitable for u:
http://www.cooking-mexican-recipes.com/dessert_recipes.html
http://www.gourmetsleuth.com/mexicandessertrecipes.htm
http://www.thatsmyhome.com/texmex/desserts/D_Other.htm
http://mexicanfood.about.com/od/sweetsanddesserts/Sweets_and_Desserts.htm
ENJOY :-)
Deep Fried Ice cream! Its to die for!
Scoop and shape vanilla ice cream into balls
Freeze overnight
Crunch up corn flakes and mix with granulated sugar and cinnamon
Roll and coat balls of ice cream in the mixture
Place in deep fat fryer for less then 1 min
Serve immediately!
EDIT:
talk with your teachers, see if they'll let you use the faculty freezer! Generally if its a school project they'll let you!
churros...or fried ice cream
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