Carlota Lemon Pie

This week's recipe is a no bake pie known as Carlota Pie. It's really easy to make and pretty tasty! Normally the last layer is cream but I wanted to make it a little different and leave some cookies on top, making it easy to know where exactly to cut the pieces. Enjoy!!

Note: Please don't push down on the cookies, trust me. The first time I made it, it was not pretty...  just let them be, once you've placed them. I pressed down as I laid each cookie and all the cream that should be sandwiched between the cookies was pushed out. I ended up with a tightly packed block of cookies surrounded by cream. So remember to just place the cookies, don't press down!

Ingredients:

1 cream cheese
1 can of evaporated milk
1 can of condensed milk
1/2 cup of lemon juice



Procedure:

1. Add the evaporated milk
2. Add the cream cheese
3. Add the condensed milk
4. Add the lemon juice
5. Blend it all in the mixer
6. Start building the layers

Add the evaporated milk

Add the cream cheese

Add the condensed milk

Add the lemon juice.

Blend it all in the mixer

Start building the layers. First cream, then cookies.

Keep going until you're reached the desired height.

Enjoy!

Pumpkin Pie

Thanksgiving! I just love this holiday because it's all about amazing and tasty food! Getting the family together and eating good food, there is nothing better than that. No holiday meal is complete without dessert and there is nothing like the classic thanksgiving dessert. Not everyone in my family cares for pumpkin pie but I love it! It brings back memories of eating it with my grandmother as a little girl. Normally the pumpkin pie uses a little less ground cloves, but I really love it so in my recipe I put a little extra. Hope you guys love this recipe as much as my family and I. Let the holidays begin! Enjoy! Until the next one!

Note:  I love ground cloves! If you feel it's too much clove for your taste, you can add 1/4 teaspoon vs the 1/2 teaspoon I used.

Ingredients:

3/4 cup of granulated sugar
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of ground cloves
2 large eggs
1 can of pumpkin Puree
1 12oz can of evaporated milk
1  9 inch pie crust


Procedure:

Mix the spices in a bowl.
Beat the eggs in the mixer.
Add the pumpkin puree.
Add the spices and mix.
Once it's well mixed add slowly the evaporated milk.
Mix well.
Add the pumpkin mixture in to the 9" pie crust.



Step by step photo procedure:

Mix the spices in a bowl.

Beat the eggs in the mixer.

Add the pumpkin puree.

Add the spices and mix.

Once it's well mixed add slowly the evaporated milk.

Mix well.

Add the pumpkin mixture in to the 9" pie crust.

Vanilla Custard (Flan)

I love to eat and make custard (a.k.a. flan). My husband's grandmother is pretty well known for her custard, but my husband's never liked that or any other custard. He just didn't like custard, period! I'd never made it until a few years ago but I'd always liked custard so I decided to try making it. My husband refused to eat custard, but he decided to make an exception for me and taste mine. Then he just kept on eating it and now he keeps asking me to make it! I usually make them in a water bath in the oven, but recently I found a double boiler that I can use on the stove top so I decided to try it out.

This is the double boiler.

Ingredients:

Caramel:

1 cup of white sugar
3 Tablespoons of water

Custard:

6 whole eggs
1 can of condensed milk
1 can of evaporated milk
1 Tablespoon of vanilla extract


Procedure:

Caramel:

Add the sugar and water to the saucepan.

Set the saucepan on medium high heat.

The sugar will start to darken.

Once the sugar has turned a dark amber color, turn off the stove.

Custard:

Put the evaporated milk in the blender.

Add the condensed milk.

Add the vanilla extract.

Add the eggs.

Mix everything until well blended.

After the caramel has cooled add the custard mixture.

Two Milks Sara Lee

I like having  a lot of cookbooks and I love surfing the internet looking for new recipes. Searching through some Facebook cooking pages I found this recipe that was supposedly super easy and delicious. After a week of trying to decide whether or not to make it I decided to take advantage of my next trip to get groceries and got the ingredients to make the dessert. So I headed out with my hubby and got everything I needed.

I did my own take on the original recipe. I added a few things and took away others. The original recipe didn't have vanilla extract, so I added some. (I really like vanilla extract.) The other thing is that the recipe called for cool whip; I prefer making my own whipped cream. Lastly the recipe adds berries or other fruits. I had bananas at home, but my husband doesn't like them on desserts, so I didn't include them. However when I served myself a piece I threw some bananas on and it was delicious. This is the kind of recipe you can play with, so be creative and hace fun! Hope you all love this recipe. Until the next one!

Ingredients for the pound cake mixture:

1 Sara Lee butter Pound Cake (family size)
1 can of evaporated milk
1 can of condensed milk
1/2 teaspoon vanilla extract

Ingredients for the whipped cream:

1 cup of chilled heavy cream
1/2 cup of white sugar
1/2 teaspoon of vanilla extract


Procedure for the cake:

Cut the Sara Lee pound cake into slices.

 Put the slices into a dish of your preference.

Put the evaporated milk into a mixing bowl.

Add the condensed milk.

Mix well.

Add the vanilla extract and continue mixing.

Pour the milk mixture on top of the pound cake.

Let it soak for a minute.

Mash with a fork.

Spread it out with an spatula.

Put a lid on and let it rest. Refrigerate until you are finished preparing the whipped cream.

Procedure for the whipping cream:

Pour the heavy cream into the mixing machine or you can use a handheld whisk in a cold bowl.

Add the sugar while mixing the milk.

Add the vanilla and mix it.

Procedure to finish the dessert:

Spread the whipped cream on top of the cake.

Refrigerate for at least 3 hours before serving.