Tres Leches Cake - Cami Hanson

Recipe found HereHere

Ingredients

 

 

Cake:

• ▢1 cup all-purpose flour      
• ▢1 1/2 teaspoons baking powder
• ▢1/4 teaspoon salt
• ▢5 large eggs , separated
• ▢1 cup granulated sugar , divided
• ▢1/3 cup whole milk
• ▢1 teaspoon vanilla extract

Milk Mixture:

• ▢12 ounce can evaporated milk
• ▢14 ounce can sweetened condensed milk
• ▢1/4 cup whole milk

Whipped Topping:

• ▢1 pint heavy whipping cream
• ▢3 Tablespoons powdered sugar
• ▢1/2 teaspoon vanilla extract
• ▢ground cinnamon , for topping

Instructions

 

• Preheat oven to 350 degrees F.
• In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
• Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add ⅓ 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. As the begin to whip into stiff peaks, gradually mix in the remaining ¼ cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
• Pour batter into un-greased 9x13 pan and smooth it into an even layer.                                    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!

Notes

Store Tres Leches Cake in the refrigerator, covered, for 3-5 days.

Make Ahead Instructions: You can make Tres leches cake 1-2 days in advance. In fact, I love to make this cake the night before so that the cake has a lot of time to soak up the milk mixture. 

Freezing Instructions: The baked and cooled cake can be frozen for up to 3 months, covered well. Thaw overnight in the fridge before pouring the three milks on top.

Fabulous Fruit Slush - Tracy Harthun

4 cups water

4 cups sugar

Boil 5 minutes. Then add:

4 cups water

3/4 cup fresh lemon juice

Freeze overnight. (I pour it into 3 large Slurpee cups.)

One half hour before you want to serve the slush, put frozen

lemonade into a punch bowl. Add 5 different frozen fruit bags on

top. (I use blueberries, raspberries, blackberries, strawberries and

cherries.)

After one half hour of thawing, break lemonade mixture up with a

fork. Pour 1/2 -1 two liter bottle of 7-Up (enough to make it

slushy) into punch bowl and mix together.

Then add 1 small can of crushed pineapple with juice and 3

sliced bananas and mix in. Serve in a clear plastic cup with a

spoon. So fresh and delicious!

Serves about 35

Crock Pot Chocolate Lava Cake - Kc Grabau

LINK

Kc uses German Chocolate Cake 

& 1/2 bag chocolate chips and 1/2 bag caramel chips

One-Bowl Monster M&M Cookies - Tracy James

Yield: 2-4 dozen cookies, depending on size

Prep time: 15 min

Cook time: 10 min

Total time: 25 min

INGREDIENTS

3 large eggs

1 1/4 cup granulated sugar

1/2 tsp salt

2 tsp baking soda

1 tsp vanilla

1 1/2 cups (12 oz) creamy peanut butter

1 stick butter, softened

4 1/2 cups (18 0z) quick cooking oats (double check oats are gluten free, if making gluten-free cookies)

1 cup M&M's

1 cup milk chocolate, semisweet, or bittersweet chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper, silpat liners or lightly grease with cooking spray.

2. In a large mixing bowl with a handheld electric mixer (or in a stand mixer fitted with the paddle attachment) add the eggs, brown sugar, and granulated sugar. Mix well.

3. Add the salt, baking soda, vanilla, peanut butter and butter. Mi until creamy and well combined, 1-2 minutes.

4. Stir in the oatmeal, M&Ms,, and chocolate chips until combined. The dough will be sticky.

5. Scoop the dough into heaping tablespoon-sized balls (see note) and place about 2 inches apart on the cookie sheets. If you want the cookies thinner, flatten them slightly with the palm of your hand.

6. Bake the cookies for 8-10 minutes. Don't overbake - the cookies should just be set and very lightly golden around the edges. 

7. Let the cookies sit for 1-2 minutes on the cookie sheet before transferring to a cooling rack to cool completely. Store in a airtight container for 2 days (the baked cookies freeze well also).

The Best Easy Focaccia Bread (Rachel Clayson brought to Relief Society)

 https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

Manti Pageant Chicken

 Manti Pageant Chicken

Printable Recipe

1/2 cup oil
2 cups 7-up
1/4 teaspoon garlic powder  (not garlic salt, not fresh garlic)
1/2 cup soy sauce
½ tsp horseradish (optional)
Chicken - 4-6 chicken breasts, or turkey  (fresh is best, it marinades better, frozen will work).

Mix together first 5 ingredients in a gallon zipper bag.  Add turkey or chicken and smoosh around.   

Store uncooked:  In the fridge--1 week , Frozen 3 months.

Defrost meat.  Remove chicken from marinade.  Discard marinade. 
Grill until cooked through. The temperature at the thickest part of the chicken should read.  165 degrees Fahrenheit.

Raspberry Angel Delight

 2 pkg. frozen raspberries

2 pkg (3 oz) raspberry Jello

1 large angel food cake

2 cups whipping cream (whipped)

 

Set out and open raspberries

Break cake into walnut sized pieces

Whip cream stiff

Dissolve Jello in boiling water and add raspberries into hot mixture (stir carefully not to break the berries) until the mixture is syrupy, but not too thick. 

Stir cream into the mixture and our over cake pieces. Fold carefully. Pour into large bowl  and set at least three hours, preferably overnight. Can sprinkle flaked coconut.