AMERICAN CUISINE Dessert Pastel de Tres Leches Ingredients

Flour -- 1 1/2 cups Baking powder -- 1 teaspoon Unsalted butter, room temperature -- 1/2 cup, or 8 tablespoons Sugar -- 3/4 cup Eggs, room temperature -- 5 Vanilla -- 1/2 teaspoons Whole milk -- 1 cup Sweetened, condensed milk -- 1 cup Evaporated milk -- 2/3 cup Whipping cream -- 1 1/2 cups Sugar -- 1/2 cup Vanilla -- 1 teaspoon

Method 1. Preheat oven to 350F and grease and flour an 8x11-inch baking pan. 2. Sift the flour and baking powder into a large mixing bowl. Cream the butter and sugar together in a mixer on medium speed until light and fluffy. 3. Reduce mixer speed to medium-low and add the eggs one at a time, allowing each one to get incorporated before adding the next. Finally add the vanilla and continue beating until foamy. 4. Remove the bowl from mixer and fold in the sifted flour until it is well incorporated. 5. Pour the batter into the prepared pan and bake 30 minutes, or until done. Remove from oven and set aside to cool. 6. Pierce cake all over with a fork, toothpick or skewer. Mix the whole, sweetened, condensed, and evaporated milk together and pour the mixture over the whole cake. 7. Refrigerate cake for anywhere from 2 to 8 hours, or until liquid is completely absorbed and cake is well chilled. 8. Beat the cream, sugar and vanilla together to make whipped cream. Frost the cake with the whipped cream and serve. Variations

Substitute coconut milk for the whole milk if you like. Scatter the frosting with coconut flakes. Substitute 1/2 cup rum for half the whole milk for a pastel with a punch. If you would like a layer cake, divide the batter between 2 prepared, round cake pans. For layer cakes, you can add a fruit filling between the layers. Try pineapple filling, peaches, bananas or any fruit that suits your fancy.

Potato Soup Recipe Ingredients:

2 tablespoons butter 2 cups chopped onion 1 cup chopped celery 1 teaspoon minced garlic 3 1/2 pounds russet potatoes, peeled and chopped 8 cups chicken broth 2 cups shredded sharp Cheddar cheese 2 cups shredded sharp Cheddar cheese 1 cup chopped green onion 1 1/2 teaspoons salt 1 teaspoon ground black pepper Garnish: shredded sharp Cheddar cheese, sliced green onion

Preparation: In a large heavy-bottomed pot, melt butter over medium-high heat. Add onion, celery, and garlic; cook for 4 minutes, or until vegetables are softened. Add potatoes and broth. Bring to a boil, reduce heat, and simmer for about 45 minutes, stirring occasionally, until soup is thick and only small chunks of potato remain. Add cheese, green onion, salt, and pepper, stirring until cheese is melted. Garnish with cheese and green onion, if desired.

Sausage-Stuffed Cherry Pepper Poppers Recipe Ingredients:

8 oz mild or spicy Italian sausage, casing removed 2 (14-oz) jars Peppadew cherry peppers (about 32), or other type of small, jarred cherry peppers 1 tsp olive oil chopped parsley, optional

Preparation: Drain the peppers. If using non- Peppadew brand peppers, you may need to remove the stem and seeds with a melon baller. Pinch off a piece of sausage and stuff each pepper. Cover a baking sheet with foil and rub with the olive oil. Place the peppers, evenly spaced, on the pan. Bake in a preheated 375 degrees F. oven for 20 minutes. Best served at room temperature.