Tres Leche Cake

This cake was so incredibly delicious! Tres Leche Cake 1 pkg. yellow butter-flavored cake mix 2 eggs 1/2 cup water (or substitute coconut milk) 4 oz. cream cheese, softened 4 oz. (1/2 cup) sour cream 1/3 cup melted butter, room temperature 1 tsp butter-rum flavoring 3 tsp vanilla extract, divided 3 Tbs. rum flavoring (optional), divided 1 can (14 oz) sweetened condensed milk 1 can (5 oz) evaporated milk 1 cup whipping cream (do not whip) pinch of salt whipped cream for topping toasted coconut Preheat oven to 350 degrees. In the bowl of a standing mixer (or a large bowl if you're mixing by hand), add cake mix, eggs, and water (or coconut milk). Mix on low speed for 30 seconds. Add softened cream cheese, sour cream, melted butter, butter rum flavoring, 1 tsp vanilla and 2 Tbs. rum flavoring. Mix on medium speed for 1-2 minutes, until blended well. Pour batter into a 9x13-inch cake pan. Bake for 20-25 minutes, or until toothpick tests clean. Let cake cool for 15 minutes while you make the "syrup" that will soak into the cooled cake. In a bowl, whisk together the condensed milk, evaporated milk, 1 cup whipping cream, 1 tsp vanilla, pinch of salt and 1 Tbs. rum flavoring (optional). With a fork or small skewer, poke lots of holes in the cooled cake, and then slowly pour the milk mixture over the entire cake. The mixture may not soak in immediately and may flow to the sides and bottom of the cake, but tilt the pan around to help distribute the milk mixture. Cover cake with plastic wrap and chill for 3-4 hours or overnight. Top with whipped cream and toasted coconut. Tamra served this with a few sliced strawberries as well. I highly recommend this cake!

Hugs, Patti at 1:20 PM 2 comments Labels: recipes

Friday, May 21, 2010

Cafe Rio Salad
Thank you, Tamra, for teaching us how to make this fantastic salad! Cafe Rio Pork Salad Shredded Pork 5-6 lb. pork butt or pork loin 1 16 oz jar salsa 2-3 cups brown sugar 6 oz. Coke or Dr. Pepper 3 Tbs. molasses 1 Tbs. cumin 1 tsp salt Place pork in crock-pot. Cover with brown sugar (use the amount of sugar you prefer, depending on how sweet you want it), salsa, molasses, cumin, salt and Coke. Cover and cook until meat is tender and shreds easily with fork, about 6-8 hours on high or 8-10 hours on low. Lime Rice 2 Tbs. butter 1 cup long grain rice 2 cups chicken broth juice and zest of 1-2 limes 2 Tbs. chopped cilantro 1/4 tsp. cumin salt and pepper to taste In a heavy pan, melt butter with rice. Add broth and other ingredients. Bring to a boil, reduce heat to low, cover and simmer about 20 minutes, until liquid is absorbed. Creamy Tomatillo Dressing 3 fresh tomatillos 1/2 cup mayonnaise 1/2 cup sour cream 1 cup fresh cilantro 1/4 tsp cumin 1/4 tsp cayenne pepper 1 pkg. ranch dressing mix 2 cloves garlic, minced 1/3 to 1/2 cup buttermilk Combine all ingredients in blender until smooth. Refrigerate at least 2 hours before serving.

4 ripe plum tomatoes, seeded & finely chopped 1 small white onion, finely chopped 1/2 c. cilantro leaves, chopped (or more to taste!) 2 jalapeno peppers, seeded & finely chopped 1 Tbsp lime juice salt

Place warm flour tortilla on plate. Add rice, and then add either black beans or pinto beans. Add shredded pork and some torn romaine lettuce. Sprinkle on some tortilla strips (available near the croutons at the store), and guacamole, if desired. Top with dressing. Hugs, Patti at 10:04 AM 2 comments

Labels: recipes

Tuesday, May 4, 2010

Orange Cake
Dear Sisters, We have made a decision to no longer publish the Sharing Sisterhood newsletter, due to budget constraints and other factors. We thought that most other information would still be delivered to you by way of the ward newsletter, but one thing you might miss would be the recipe! I thought I would share a recipe with you that I made yesterday. The picture isn't worthy of the deliciousness of this cake! If anyone has a recipe they adore, let me know and we'll post it here.

For the cake, I started with a white cake mix. I followed the directions for the oil and eggs, but instead of using water, I used orange juice. I also added 2 tsp. orange extract, and baked as directed. Here's where it gets really good...the frosting. 1/2 cup butter (that's one stick) 3 oz. cream cheese 4 cups powdered sugar 4 Tbls orange juice 2 tsp orange rind, grated dash of salt 2 tsp. orange extract Cream the butter and cream cheese together for 3-4 minutes. Gradually add the powdered sugar, 1 cup at a time. After all the sugar is mixed in, add the orange juice, salt and orange extract. Frost your cake and then sprinkle on some sweetened flaked coconut. Try not to eat the whole cake by yourself. Remember...moderation in all things! 4-5 pound pork butt 2 tablespoons Hawaiian salt (substitute kosher salt) 2 tablespoons liquid smoke 1 banana leaf (substitute 4-5 whole, unpeeled bananas) 4-6 ti leaves (substitute aluminum foil) Preparation:

Trim any excess fat from the roast. Make several shallow long cuts along the roast or pierce liberally with a fork. (This allows the salt and liquid smoke to penetrate the meat.) Rub with salt and liquid smoke. Wrap the roast with banana leaf or in the absence of same, place whole bananas on top of meat . Cut the ribs from the ti leaves and wrap over the banana leaf. Substitute aluminum foil, if ti leaves are not available. (Ti leaves can often be obtained from a local florist). Tie securely with twine. Roast in a 325-350 degree oven for about 45 minutes per pound. When meat is done, remove ti leaves, banana leaf (or bananas) and shred pork. Recipe courtesy of Mel Tootoos Lu'au & Catering 4418 Shipyard Blvd. Wilmington, NC

A standard of Chinese cuisine, fried rice can be made with meat or seafood and a wide assortment of vegetables. Ingredients: 2 to 3 tbsp vegetable oil 1 cup diced char siu, ham or shrimp 6 cups steamed rice 1 to 1-1/2 cups diced cooked vegetables (peas, carrots, etc.) 2 to 3 tsp soy sauce 1-1/2 tsp sesame oil 1/2 to 1 tsp salt, to taste 3 eggs, beaten 4 tbsp thinly sliced green onion

Fried Rice Preparation: Heat oil in large skillet or wok. Saut meat for 30 seconds on high heat. Remove from pan. Add beaten eggs and keep moving while cooking so that eggs scramble into small pieces. Remove from pan. Return meat to pan and add rice.

Reduce heat to medium and cook approximately 2 minutes, stirring constantly. Stir in vegetables, soy sauce, sesame oil, salt and cooked eggs. Cook 2 additional minutes. Serve in a large bowl or platter. Sprinkle with green onions as a garnish.