Hi Karen,

Here are a few yummy Mexican desserts that I have served at my fiestas with great results.

Good Luck with your party!! GinaArroz Con Leche

1 cup white rice
3 cups whole milk
1 cup of sugar
1 cinnamon stick
1 pinch of salt
1 peel of half lemon
Prepararion:

In a large pot, pour in milk, cinnamon stick, lemon peel and pinch of salt. Bring to a boil. Once milk is boiling, remove the lemon peel, add sugar, dissloving it by stirring with a wooden spoon. Immediately follow with the rice and reduce to low heat. Cover and let simmer for 1 hour. Continue to stir frequently to avoid rice sticking to bottom. It'll be at least 1 hour before the rice absorbs and swells with the milk, leaving a fine creamy texture. Remove cinnamon stick.

Let cool then refrigerate.
Sprinkle with cinnamon before serving


FRESH FRUIT WITH ROSE WATER SYRUP

1 1/2 cups water
1/2 cup sugar
1 cinnamon stick, broken in half
1 teaspoon rose water

4 oranges
2 cups red grapes, halved
1 1-pint basket strawberries, halved
1 pear, cored, sliced

Stir 1 1/2 cups water and sugar in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Add cinnamon; boil until syrup is reduced to scant 1 cup, about 10 minutes. Mix in rose water; cool.

Using small sharp knife, cut off peel and white pith from oranges. Working over large bowl, cut between membranes to release segments into bowl. Add grapes, berries and pear; toss to combine. Mix in syrup. (Can be prepared 2 hours ahead. Cover and refrigerate.)

Spoon fruit and syrup into 6 bowls.

Serves 6.
Bon Appétit
January 1999 Tres Leche Cake

Cake:
1 c. sugar
1 c. flour
3 eggs, separated
1 t. vanilla
1 t. baking powder
1 t. nutmeg

Beat the egg whites til foamy. Add egg yolks, sugar, flour, milk, vanilla, nutmeg and baking powder. Butter a 9x13 pan and pour in batter. Bake at 350 for 45 mts. When done, take out of oven and pierce all over top with a fork.

Three Milks Punch:
1 can evaporated milk
1 can condensed milk
1 c. heavy cream
3 egg yolks (save whites to make meringue)
1 t. vanilla

Blend all ingrd. in blender. Pour slowly on top of cake, it will soak it all up.

Beat egg whites with a little bit of cream of tartar and 1/2 c. sugar added slowly to make a meringue. Spread meringue on top.Pumpkin Flan

1 16 oz. pumpkin puree
1/2 t. cinnamon
1/4 t. ground cloves
2/3 c. evaporated milk
2/3 c. condensed milk
1 t. vanilla
5 large eggs
1/4 c. sugar

For Caramelizing Pan: 1 c. sugar

Blend together the pumpkin, spices, milks and vanilla. Stir in the eggs one at a time and then the 1/4 c. sugar. Blend well.

Caramelize the sugar in a saucepot till golden amber. As it begins to dissolve, stir often...once dissolved do not stir as it will begin to crystallize. Pour into the custard molds or an 8" soufflé pan. Tilt and cover sides and bottom. It will begin to harden. Pour custard in and then set in the middle of a larger pan and fill that pan half-way with water (bain marie) Bake at 350 for 40 minutes for custard cups and 1 hour and 20 minutes for soufflé pan. Allow to come to room temp., then chill before inverting on a platter.Tropical Bars in a Butter Coconut Crust

Crust:
1 c. coconut
1 c. butter
1/2 c. sugar
1 1/2 c. flour
combine all ingredients and press onto bottom of 9x9 square pan. Bake 15 min at 350.

Filling:
3 limes, quartered
2 1/4 c. sugar
4 eggs
1/2 c. flour
1 t. baking powder
1 T. plus 1 t. vanilla
Put all filling ingredients in the food processor and process til pureed. Pour over the baked crust and bake at 350 for 20-25 minuyes. Cut only after cooling and sprinkle with powdered sugar and toasted coconut flakes.

Mexican Wedding Cookies
makes 3 dozen

2 sticks butter, softened
1/2 c. sugar
1 2/3 c. flour
2/3 c. finely ground almonds
confectioner's sugar

Preheat oven to 300. Grease a cookie sheet.

In a large bowl, cream butter and sugar. Gradually add the flour and almonds and mix til just blended. Roll a level tablespoonful of dough into balls and place about 1 inch apart on the cookie sheet. Bake for 30-35 minutes or until slightly browned.

Transfer to a rack to cool, then sprinkle heavily with confectioner's sugar to coat.