Tres Leches Cake (Milk Cake): A Cuban Christmas Eve Tradition
by Vanessa Alonso
(For the Cake)
1 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
5 whole eggs
1 c. sugar, divided
1 tsp. Vanilla
1/3 c. Milk
1 can evaporated milk
1 can sweetened, condensed milk
1/4 c. heavy cream
(For the icing)
1 pt. heavy cream, for whipping
3 tbsp. Sugar
1. Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
2. Combine flour, baking powder, and salt in a large
bowl. Separate eggs.
3. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow.
Pour egg yolk mixture over the flour mixture and stir very gently until combined.
4. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
5. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
6. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
7. Combine condensed milk, evaporated milk, and heavy cream in a small pitcher.
When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture-try to get as much around the edges of the cake as you can.
8. Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
9. Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
Sweet Noodle Kugel: A family tradition to serve on the first night on Hanukkah (and other holidays as well)
by Courtney Robb
- Preheat oven to 350°. Grease a 9″ x 13” baking dish. In a large pot of boiling water, cook pasta until al dente, 5 minutes. Drain.
- In a large bowl mix together eggs, butter, sour cream, cottage cheese, sugar, and cinnamon then stir in noodles. Pour into prepared dish and bake until set, 1 hour. Cover with aluminum foil if the top starts to get too dark.
by Stephanie Poole
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 10 oz. container Alfredo style pasta sauce
1 cup shredded mozzarella cheese
1/3 C grated Parmesan cheese
1/2 (8 oz.) package cream cheese softened
Combine all ingredients in one bowl until well mixed and serve.
by Tara Wheeler
2 cooked chicken breasts, shredded
2 cans cream of chicken or 1 can cream of chicken, 1 can cream of mushroom
16 oz. container sour cream
Splash of sherry cooking wine (optional)
1 large sleeve Ritz (crushed)
1/2 stick butter
- Mix chicken, cream of chicken, sour cream, and sherry wine together in a square baking dish.
- Melt butter in pan and add crumbled Ritz crackers. Cook until lightly browned and pour over chicken mixture.
- Bake at 375° for 20min or until edges bubble. Serve with rice and broccoli.
Nancy’s Christmas Tea Cake Recipe
by Emma Rose Davis
1 and 3/4 cups sugar
1/2 teaspoon of baking soda
1 teaspoon of vanilla extract
1 cup of shortening
2 and 3/4 cups all purpose flour
1/2 teaspoon of salt
- Cream together sugar and shortening.
- Add eggs and vanilla. Beat together.
- Sift together flour, salt, and baking soda. Slowly add to creamed sugar mixture.
- Knead dough on a floured surface. Chill covered for at least 30 minutes or let it sit over night.
- Roll out dough to about 1 inch and cut out cookies.
- Bake at 325° for 8 to 10 minutes until golden brown on the bottoms.
- Let cookies cool then enjoy!