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Full Online Book HomeLearning KitchenMexican And Hispanic - Mexican Ice Cream
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Mexican And Hispanic - Mexican Ice Cream Post by :lornar Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1151

Click below to download : Mexican And Hispanic - Mexican Ice Cream (Format : PDF)

Mexican And Hispanic - Mexican Ice Cream

2 cups of sour cream
3/4 cup sugar
2 tbsp. lemon juice
1 small box frozen strawberries
4 tbsp. maraschino cherries
1 small can crushed pineapple (drained well)
1/2 cup chopped nuts

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Mexican And Hispanic - Mexican Toasted Almond Cookies Mexican And Hispanic - Mexican Toasted Almond Cookies

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2 cups all purpose flour 1 cup slivered almonds toasted 3/4 cup powdered sugar, divided 1/4 teaspoon salt 1/4 teaspoon cinnamon 1 teaspoon almond extract 1 cup (2 sticks) butter softened 1 1/2 teaspoons grated lemon peel 1 1/2 teaspoons grated orange peel Heat oven to 350 degrees and lightly butter cookie sheet. In food processor, combine flour, almonds, 1/2 cup of powdered sugar, salt and cinnamon; process until mixed. Stir in almond extract, lemon peel and orange peel. Gradually add butter, processing until ball forms. Shape dough into 3/4 to 1 inch balls and place on
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Mexican And Hispanic - Mexican Flan Mexican And Hispanic - Mexican Flan

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1/2 cup sugar 1 (14 oz.) can sweetened condensed milk 3/4 cup milk 1/2 tsp. vanilla 1/8 tsp. salt 4 eggs, lightly beaten 2 ripe bananas, mashed 2 TBS. lemon juice Caramelize sugar by heating in a heavy skillet. Pour into a shallow 1-quart mold, coating the bottom and sides well. In a saucepan, combine sweetened condensed milk, milk, vanilla, salt, eggs, bananas and lemon juice. Heat, stirring, until well blended. Pour into mold. Set mold in pan of hot water. Bake at 350 degrees
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