Mexican Sugar Cookies

Ingredients:

1/4 cup orange juice
3 tbsp ground cinnamon
1 cup white sugar
1/2 tbsp cream of tartar
1/2 tsp salt
2 1/2 cups shortening
1 cup white sugar
1 tsp anise seed, ground
2 eggs
6 cups all-purpose flour
1 tbsp baking powder




Method:

Preheat oven to 350 degrees F i.e.,175 degrees C. Beat the shortening until it turns light and fluffy. After adding one cup sugar and anise seed mix it until it becomes creamy.

Now add eggs and mix well. Add flour, baking powder, cream of tartar, salt and orange juice and mix well. Knead dough until smooth. You can sprinkle water before rolling it out if you find the dough sticky.

On lightly floured surface, roll to half inch thick. With the help of a cookie cutter cut it into different shapes.

Bake for 5-8 minutes, until it becomes light brown in colour. Lastly roll cookies in mixture of 1 cup sugar and 3 tablespoons of cinnamon while still warm.
Tickle your taste buds with this yummy Mexican Sugar Cookies.

Tres Leches Cake

Ingredients:

1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tbsp rum
1 pinch salt
Fresh berries or cinnamon for garnishing
1 1/4 cup cake flour
1 tsp baking powder
1 cup sugar
1/3 cup oil
5 eggs





Preparation:

For making Tres Leches cake take a bowl and combine flour, baking powder and salt and mix well. In a separate bowl, combine the oil, sugar, and 1 tsp vanilla extract. Add the eggs to the sugar mixture until well combined. Now add and stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.

Pour batter into a greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes until the dish is firm. Turn it over onto a platter with raised edges. Cool the cake in the refrigerator for another 30 minutes and whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour this mixture over the cake. Refrigerate for 1 hour.

In a mixing bowl add 3/4 cup heavy cream, 1 tsp vanilla and 1 Tbsp sugar and mix it well. Spread a thin of this layer over the cake. Sprinkle cinnamon over the cake or garnish with fresh berries and enjoy this delicious Mexican cake.

Mexican Sweet Corn Cake

Ingredients:

1/4 cup cornmeal
1/3 cup white sugar
2 tbsp heavy whipping cream
1/4 tsp salt
1/2 tsp baking powder
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed
1/2 cup butter, softened
1/3 cup masa harina





How to make it:

Take a medium bowl and beat butter in it until it turns creamy. Add the Mexican corn flour and water and beat until well mixed.
Now using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture and mix well.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Now place pan into a 9x13 inch baking dish that is filled a third of the way with water.
Bake the cake in a preheated 350 degree oven F for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Enjoy your Mexican meal with Sweet Corn Cake!!!