Tres Leches Cupcakes

Cupcakes:

1 1/2 cups (7.5 ounces) all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick, 4 ounces) butter

1 cup (7.5 ounces) granulated sugar

1 large egg

1 cup buttermilk

2 teaspoons vanilla extract

Foil muffin tin liners

Milk Mixture:

14-ounce can sweetened condensed milk

12-ounce can evaporated milk

1 cup heavy whipping cream

Topping:

1 1/2 cups heavy whipping cream

1/3 cup powdered sugar

Dash of vanilla extract

Fresh berries, for topping

Instructions

1.      Preheat the oven to 350 degrees F. Line a standard muffin tin with foil liners (don't use standard paper liners; the milk mixture will soak through). This recipe makes about 16 cupcakes so you can line another 4 muffin cups in a second pan as well or bake a second batch.

2.      In a medium bowl, whisk together the flour, baking powder, soda and salt. Set aside.

3.      In a microwave-safe bowl (you can also do this in a pan on the stovetop), melt the butter. Whisk in the sugar and continue whisking until the mixture is no longer warm to the touch. Whisk in the egg, buttermilk and vanilla until well-combined.

4.      Add the dry ingredients to the wet mixture and whisk until the batter is mostly lump-free without overmixing (maybe 20-30 strokes of the whisk total).

5.      Portion the cupcake batter evenly in the tins. Don't overfill! For this recipe, in particular, it is best to have the baked muffins sit slightly below the rim of the muffin cup to help when adding the tres leches mixture. Use a #20 cookie scoop to portion the cupcake batter - about 3 tablespoons batter, or slightly less, per muffin cup.

6.      Bake the cupcakes for 14-16 minutes until the tops spring back lightly to the touch.

7.      Remove the cupcakes to a wire rack to cool completely. When cool, use a thin skewer to poke holes all over (and I mean, all over) the cupcake. Go crazy, but don't poke all the way through the cupcake liner.

8.      For the milk mixture, in a large liquid measuring cup or in a blender, whisk together or blend the sweetened condensed milk, evaporated milk and heavy cream. The milk mixture needs to be drizzled or spooned over the top of each cupcake one at a time. I find it works best to pour the milk mixture in batches into a squeeze bottle and slowly squeeze the milk mixture onto the top of the cupcake while simultaneously pressing the milk mixture into the top of the cupcake with an small offset spatula. This tedious step can probably be sped up by using a thicker skewer to poke the holes. I use a fairly thin skewer which means the milk mixture doesn't soak in quite as quickly. You'll want to use about 2-3 tablespoons of milk mixture per cupcake (depending how soft and soaky you want them).

9.      Refrigerate the cupcakes for at least an hour, or cover lightly with plastic wrap and refrigerate up to 12 hours.

10.  When ready to serve (up to two hours ahead of time but not before that), prepare the topping by whipping the heavy cream, powdered sugar and vanilla extract together until stiff peaks form. Dollop

11.  the sweetened whipped cream on top of each cupcake and finish it off with a fresh berry. Serve immediately or refrigerate for 1-2 hours until serving.

Yield: about 16 cupcakes

Prep Time: 1 hour

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 2 hours 15 minutes

From Mel’s Kitchen Café

https://www.melskitchencafe.com/divine-tres-leches-cupcakes/

Old Fashioned 14 Layer Chocolate Cake

1 C                  Shortening

4                      Eggs

2 C                  Flour

2 Tbsp            Baking Powder

2 ½ C              Whole Milk

1 Tbsp            Vanilla Flavoring

1 Tbsp            Butter Flavoring

2 C                  Sugar

Thin Chocolate Frosting

3 C                  Sugar

6 Tbsp            Cocoa

1 C                  Butter

1 can              Evaporated Milk

Instructions                3 hours

1.     Make frosting first and set aside to cool.

a.     Melt butter in a 4 quart saucepan.

b.     Mix cocoa, sugar, evaporated milk. Bring to a rolling boil stirring constantly while cooking. Then reduce heat and cook 2 minutes.

c.      Remove from heat and cool.  It will be thin.

2.     Sift flour and baking powder then set aside.

3.     Cream shortening and sugar until fluffy. Then add 1 egg at a time and beat well.

4.     Add flour mixture alternate with milk. Beat until well blended.

5.     Stir in vanilla and butter flavoring.

6.     Grease a 9 inch pan with shortening and sprinkle with flour.  Be sure to wash pans after each layer to prevent a build up in the pans. 

7.     Spread ½ cup of batter in pans and bake in a preheated oven at 375 until lightly brown.

8.     You can put layers on a wire rack or clean towels until cool.

9.     Build cake layer by layer and spread a generous amount of frosting between layers on top and sides of the cake.

Hopefully this is like Nannie Mae's recipe

Swiss Bacon Quiche

Ingredients:
1, 9 inch lightly baked pie shell
6 Slices Bacon
1 C Grated Swiss Cheese
2 Green Onions thinly sliced or Chives or Parsley chopped fine (optional)
1 1/2 Tbsp Flour
1/4 tsp Salt
1/4 tsp Nutmeg
3 Eggs
3/4 C. Evaporated Milk (or 1/2 of the can)
3/4 C. Whole Milk

Directions:
1. Prepare the pie shell (bake lightly for 7-8 minutes).
2. Cook bacon until slightly crisp then crumble into small pieces.
3. Sprinkle Bacon, Cheese, Onion, Chives and Parsley over the bottom of the baked pie shell.
4. Combine flour, nutmeg, salt, eggs and milk.  Beat slightly with French whip (not frothy).
5. Pour into pie shell with other ingredients.
6. Bake at 425 for 15 minutes then reduce temperature to 300 and bake for 30 minutes longer.
7. Allow Pie to stand 10 minutes before serving.

Makes 1, 9 inch pie (serves 6).

Triple Chocolate Fudge Cake with Coconut Cream Filling

Coconut Frosting

Ingredients:

6 oz.       Evaporated Milk

2/3 C      Sugar

1/4 C      Butter/margarine

1             Egg (beat egg very well before adding!)

               Dash of Salt

1 tsp       Vanilla

1 1/3 C   Flaked Coconut

1/4 C      Pecans, finely chopped (optional)

Preparation:

In a sauce pan combine: milk, sugar, butter, egg and a dash of salt.  Cook and stir over medium heat until mixture thickens and bubbles (about 12 minutes).  Add Vanilla, Coconut and Pecans then cool. 

 Note: This is enough to frost the top of a 13x9x2 inch cake or two 8 inch layers.

Coconut Cream Filling

Coconut frosting (from above)

Whipped Cream

Preparation:

Take 1/3 of the coconut frosting and fold in whipped cream until you get a nice consistency (don’t add more than 2 cups).  This will be your filling in between your layers.

Fudge Chocolate Ganache (*I prefer this Ganache*)

1 C         Powdered Sugar            

1/2  C     Cocoa Powder

1/4 tsp    Salt                                                                  

1/3  C     Boiling water

1/3  C     Butter, softened                                               

1  tsp      Vanilla

Preparation:

Combine powdered sugar, cocoa, and salt.  Then add water and butter.  Blend well then add vanilla and stir.

Chocolate Ganache

1 Cup of Chocolate Chips

½ Cup Cream

Preparation:

Put in the microwave for 20 seconds then stir, repeat till melted and smooth.

(Note: Cut the amount in half. This does make a thin ganache to make thicker use less cream)

Cake & Frosting

1 Devils Food Box Cake

1 Chocolate Frosting

Preparation:

Make your favorite chocolate cake or use a Devil’s food box cake in round cake pans.

Make your favorite chocolate frosting or buy a fudgy chocolate frosting.

(Note: Make your cake in a 6 inch or 8 in pan.  The 9 inch makes the cake to thin.)

Assemble Cake as Follows:  

(Note: Assembling the cake works best after you have made all of the above.)

1)      Frost bottom layer entirely with your chocolate frosting.

2)      Pipe the chocolate frosting around the edge on the top of the first layer.

3)      Fill the coconut cream filling on the top of the first layer.

4)      Drizzle the chocolate ganache on top of the first layer.

5)      Place second cake layer on top of the first.

6)      Frost entire cake with chocolate frosting.

7)      Spread the coconut frosting in a circle on top of the cake.

8)      Use the chocolate ganache around the top edge of the cake to and drip down the sides of the cake.  Then make a lattice design on top. 

9)      Use the remaining chocolate frosting to decorate cake – optional.

Grandma's Homemade Strawberry Ice Cream

Ingredients: 
3 cups mashed fresh strawberries     
1 quart whipping cream
3 cups sugar                                      
1 quart half & half
4 eggs                                                 
1 can evaporated milk
2 TB lemon juice                                 
1 TB vanilla
Whole Milk                                           
Dash of salt

Directions: 
-Mash fruit and let stand for 1 hour with 1 cup of the sugar sprinkled over the top.
-Beat eggs with remaining sugar until lemon flavored & think.
-Add strawberries and put all in canister of 6 quart freezer.
-Whip cream and add to  ice cream mixture. 
-Then add half & half, evaporated milk,vanilla and salt.  Add enough whole milk to fill freezer.
-Freeze and enjoy.

German Chocolate Pie

Original Recipe Source, Bakers Chocolates

1 pkg. (4 0z) German Chocolate
¼ c. Butter (½ stick)
1 2/3 c. (14 ½ oz.) Evaporated Milk (more than 1 can)
1 ½ c. Sugar
3 Tbsp. Cornstarch
1/8 tsp. Salt
2 Eggs
1 tsp. Vanilla
1 unbaked 10 inch Pie Shell (9” deep makes a very, very full pie)
1 1/3 c. Coconut
½ c. Chopped Pecan

Preheat oven to 375 degrees
1. Melt chocolate with butter over low heat; stir until blended. 

2. Remove from heat then gradually blend in milk and set aside. 

3. In a separate bowl mix sugar, cornstarch, salt then beat in eggs and vanilla. 

4. Gradually blend in chocolate mixture. 

5. Pour into pie shell. 

6. Mix coconut and pecans; sprinkle over filling. 

7. Bake at 375 degrees for 45 minutes or until top is puffed. (Filling will be soft, but will set while cooling.) 

8. Cool at least 4 hours before serving. Makes 10-12 servings.

Note: If the crust begins to brown to much, put a ring of foil around the edges. Also if the coconut and pecans begin to brown to much you might need to put a sheet of foil over the entire pie.