Ingredients:

1/2 cup sugar
1 teaspoon cinnamon (or more to taste)
oil (for frying)
10 (9 inch) flour tortillas

Preparation:

Combine cinnamon and sugar; set aside. Pour oil 2″ deep in medium skillet; heat to 375. Cut each tortilla into 8 strips, each approx 1″ wide. Fry 3-5 strips at a time until golden brown and crisp, turning once. Remove and drain on paper towels. Sprinkle with cinnamon mix while still warm. Serve immediately.

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Ingredients:

1 cup butter , softened
2 cups flour , sifted
1 cup nuts , ground
1 cup powdered sugar
1 teaspoon vanilla

Preparation:

Combine all ingredients. Form into 1 1/2″ balls. Bake on cookie sheet at 350°F for about 10-15 minutes or until set. Roll in powdered sugar while still warm.

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Ingredients:

3 inches cinnamon sticks or 1 teaspoon ground cinnamon
1 cup long-grain white rice (155 g)
3 cups water
4 cups milk (or for richer pudding substitute 1 can of evaporated milk and add enough regular milk to equal 4 cup)
1 tablespoon very fine julienne strips lime peel (optional)
1 pinch salt
1 1/2 cups sugar , to taste (375g)
1/3 cup raisins (60 g)
1 egg
1 teaspoon vanilla extract

Preparation:

Place the rice in a large saucepan with the water, cinnamon, lime peel and salt. Bring to a boil; lower the heat and cook, covered, until most of the water has been absorbed. Beat an egg into the milk. Stir in the milk, egg mixture and sugar, stirring constantly, over low heat until the mixture thickens. Add the raisins and vanilla and cook for 2 minutes. Remove from the heat and let cool for 10 to 20 minutes. Transfer to a platter or individual bowls and refrigerate.Garnish with ground cinnamon if desired.

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Ingredients:

1 1/2 cups sugar
3 large egg yolks
4 large eggs
1 teaspoon pure vanilla extract
1/4 cup water
3 cups milk

Preparation:

Preheat oven to 325°F. Prepare an ice bath and set aside. Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan. Bring a large pot of water to boil; keep hot until ready to use. Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about 5 minutes. Swirl pan occasionally, DO NOT STIR. Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color evenly. Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking. Dry bottom of pan. Working quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly; set aside. In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat. In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined. Slowly add hot milk whisking constantly. Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon. Stir in Vanilla, and pour custard into ramekins or cake pan. Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan. Bake until center is set when gently touched with finger, 30 to 35 minutes. Remove from oven transfer to a wire rack to cool completely. Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight. To unmold, run a sharp knife around edges and place a serving plate upside down over the top; invert and gently lift pan to remove. Serve.

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Ingredients:

1 (14 ounce) can evaporated milk
1 (12 fluid ounce) can sweetened condensed milk
3/4 cup sugar
5 eggs
1 teaspoon vanilla
1 (8 ounce) package cream cheese , softened

Preparation:

Preheat oven to 350°F and heat sugar in a small, heavy-duty saucepan over medium-low heat. Stirring constantly, for 3 to 4 minutes or until sugar is dissolved and caramel colored. QUICKLY pour into bottom of a 2-quart casserole dish. Place evaporated milk, sweetened condensed milk, cream cheese, eggs and vanilla in a blender; cover. Blend until smooth. Pour mixture into the prepared casserole dish (over the dissolved sugar). Place casserole in a 13×9-inch baking dish; fill baking dish with warm water to 1-inch depth. Bake 1 hour and 20 to 30 minutes or until knife inserted comes out clean. Remove flan from hot water. Cool at room temperature in casserole on wire rack. mRefrigerate for several hours or overnight. Run knife around rim; gently shake to loosen. Invert into serving dish. Enjoy.

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Ingredients:

Ingredients for Cake
1 1/2 cups flour
1 package white cake mix
1 cup sugar
5 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1 cup milk
2/3 cup cooking oil

Filling
1 can condensed milk (14 oz.)
1/2 pint whipping cream
1 can evaporated milk

Frosting
3 tablespoons sugar
1 teaspoon vanilla
1/2 pint whipping cream

Preparation:

Mix cake ingredients together and place in a rectangular cake pan (spray with non stick cooking oil) Bake at 350 degrees for 45-50 minutes until knife inserted in middle comes out clean. Allow to cool for 20 minutes. Mix together milk filling together and refrigerate while cake is cooking. Mix Frosting together as cake cools. Mix well until whipped cream peaks. When cake is done allow to cool, then fill with milk filling. You can poke holes in the cake or use a flavor injector. I use a syringe since I am a nurse. Frost and decorate.

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Ingredients:

6 (8 inch) flour tortillas
1 (21 ounce) can apple fruit filling and topping (or other fruit filling)
1/3 cup butter or 1/3 cup margarine
1/2 cup sugar
1 teaspoon cinnamon
1/2 cup water
1/2 cup brown sugar

Preparation:

Spoon fruit filling evenly down centers of tortillas. Sprinkle with cinnamon. Roll up, and place, seam side down, in a lightly greased baking dish. Bring butter and next 3 ingredients to a boil. Reduce heat, and simmer, stirring constantly, 3 minutes. Pour over enchiladas: let stand 30 minutes. Bake at 350 for 20 minutes.

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Ingredients:

6 eggs
3 cups milk
1/2 cup sugar
1 1/2 teaspoons vanilla
1 teaspoon orange rind , grated
1/2 cup sugar
sliced fruit (Strawberries, Kiwi or other fruit)

Preparation:

Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color. Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold. In a large mixing bowl, lightly beat the eggs. Stir in milk,1/2 cup sugar, vanilla and orange peel. Place caramel coated ring mold in another pan and place on an oven rack. Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch. Bake at 325Ffor close to l hour or until a knife comes out clean. Cool flan on a wire rack, Chill for at least 3 1/2 hours. To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in. Place the serving platter over the mold and flip to allow the flan to slip onto the platter. Spoon the caramel that may remain in the mold on top of the flan. Pile sliced fruit in the center and serve.

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Ingredients:

1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 1/2 cups water (amount per cake mix directions)
1 (18 ounce) box chocolate devil’s food cake mix
1/2 cup oil (amount per cake mix directions)
3 eggs (amount per cake mix directions)
1 (11 ounce) jarcajetacaramel topping or 1 (11 ounce) jar smucker caramel topping
1/2 cup fresh milk
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
5 eggs

Preparation:

Heat oven to 350ºF.Spray a large 12-cup Bundt pan with nonstick coating. Soften the cajeta in the jar in the microwave and pour into the prepared pan. Prepare cake mix according to package directions. Pour the cake batter into the cake pan over the cajeta. To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. Mix well. Pour the flan mixture very slowly over the cake batter. Spray aluminum foil with non-stick spray (like Pam);. Cover the pan TIGHTLY with aluminum foil. (Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide inches. Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water). Bake cake for 2 hours (test); do not uncover during this time. After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil. Invert cake onto a large plate with rim. The cajeta will drip down the sides of the cake. Cool completely then refrigerate. Refrigerate leftovers. Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

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Ingredients:

2 cups flour
1/2 cup sugar
1/2 cup butter
1 cup chopped walnuts
1 teaspoon vanilla
powdered sugar

Preparation:

Cream the butter, vanilla and sugar. Add the flour and the chopped walnuts. Roll about 24 golf ball-sized balls of dough in your hand. Bake at 350 degrees F for about 8 minutes (or until light brown). While still warm, roll the cookies in powered sugar.

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