Ingredients 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt5 large eggs, separated 1 cup granulated sugar, divided 1/3 cup whole milk 1 teaspoon vanilla extract 12 ounce can evaporated milk 14 ounce can sweetened condensed milk 1/4 cup whole milk For the whipped topping: 1 pint heavy whipping cream, for Whipping 3 Tablespoons granulated sugar or powdered sugar 1/2 teaspoon vanilla extractground cinnamon, for topping Instructions Preheat oven to 350 degrees F. Lightly spray a 9x13'' pan with non-stick cooking spray.In a medium bowl combine flour, baking powder, and salt in a large bowl. Separate the eggs into two separate bowls.Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).Use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.Fold egg whites into the batter gently, just until combined. Pour batter into prepared pan. Make sure to smooth it into an even layer so your baked cake doesn't have divots in it.Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake. Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around.Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!
Here is a recipe that Carol Waterman took from The Meatles Gourmet, Favorite Recipes from Around the World by Bobbie Hinman, Lentil Vegetable Soup. Bobbie writes: In Mexico, thick soups---such as this one---are often served with crisp tortillas as the mainstay of the midday meal. This one is loaded with cabbage and lots of other vegetables and is really a meal-in-one, For a spicy addition, a few chopped jalapeno peppers will definitely do the trick. 2 teaspoons vegetable oil 1 cup chopped onion 1 cup chopped celery 1 cup carrots, cut crosswise into ½ inch slices 4 cloves garlic, crushed 4 cups shredded cabbage 1½ pounds potatoes, peeled & cut into small cubes (3 medium potatoes) 6½ cups water 1 15-ounce can salt-free tomato sauce (or regular) 1 cup lentils, uncooked ½ cup chopped fresh cilantro 1 bay leaf Salt & pepper to taste Heat oil in a large sop pot over medium heat. Add onion, celery, carrots and garlic. Cook, stirring frequently, 10 minutes. Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking. Add remaining ingredients, except salt and pepper. Bring mixture to a boil. Reduce heat to medium-low, cover, and simmer 1 hour or until vegetables are tender. Add salt and pepper to taste. Remove and discard bay leaf before serving. Makes 10 servings 1 1/3 cups per serving I know this soup is tasty because Carol shared this me when she made it! Cyndi
INGREDIENTS 4 tomatoes 1 white onion 3 jalapeno peppers 1 lime 3 cloves garlic 1/3 cup fresh cilantro 15 oz can crushed tomatoes 4 oz can green chiles 1 Tablespoon Ground Cumin 1 Tablespoon Turbinado Sugar 1 ½ teaspoons red pepper flakes 1 ½ teaspoons salt ½ teaspoon ground black pepper INSTRUCTIONS Chop tomatoes. Finely dice onions. Remove stems and seeds from peppers and finely chop. Squeeze lime. Mince garlic. Using mostly leaves, chop cilantro. Combine all ingredients and place in large glass container and refrigerate until ready to serve.