MEXICAN CHOCOLATE PIE
(from Ken Gregg)

1 envelope unflavored gelatin
1/2 c. water
4 eggs
3 sq. (1 oz. each) semi-sweet chocolate
1/4 c. sugar
1/3 c. coffee flavored liqueur
1/4 c. slivered almonds
1 1/2 c. whipping cream
1 tsp. butter or oleo
1 (9-inch) baked pie shell

Sprinkle gelatin over 1/2 cup water and let soften 5 minutes. Separate eggs, placing 2 whites (refrigerate other remaining whites) in small bowl of electric mixer, yolks into top of double boiler. Let egg whites warm to room temperature.

Beat egg yolks slightly with wooden spoon. Stir in gelatin mixture, chocolate and 2 tablespoons sugar. Cook over hot (not boiling) water, stirring until chocolate is melted and gelatin dissolved (about 10 minutes). Remove from heat. Stir in coffee flavored liqueur. Cool. Stir occasionally until consistency of unbeaten egg whites. Toast almonds in 1 teaspoon butter in small pan until golden brown. Cool. Set aside.

In a chilled bowl whip cream until stiff. (Refrigerate.) Meanwhile, with electric beater beat egg whites until soft peaks form. Gradually beat in remaining 2 tablespoons sugar, beating until stiff peaks form when beater is raised.
Fold egg whites and 1 1/2 cups of the whipped cream into the chocolate mixture. Do this gently. Turn into prepared shell.

Refrigerate 3 hours or overnight. Before serving, chop almonds. Spoon remaining whipped cream around edge of pie.
Sprinkle cream with almonds. Keep refrigerated until ready to serve. As it is a rich pie, will serve 10 to 12.

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(tested from Cesar C. Palerm)
This is a recipe from my grandmother; which I translated from Spanish, so some of the terms and units might not be what you are used to.

Jericalla

1 liter milk
6 eggs
100gr. peeled and chopped almonds
1 Tbsp vanilla
1/2 cup sugar (can be varied according to taste)

Beat the eggs until they fluff. Add the sugar, milk, vanilla and half the almonds. Put in individual molds, sprinkle remaining almonds on top and a bit of
granulated sugar. Put in preheated oven (350) until set and slightly golden.
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(by Mrs. Jim (Mary Kay) Schultz)

SOPAIPILLAS
1 3/4 Cups flour 2 teaspoons baking powder
1 Tablespoon sugar
1 teaspoon salt
2 Tablespoons shortening
2/3 Cup milk
2 Cups hot oil, for frying

Honey, if desired Cinnamon sugar, if desired
Combine flour, baking powder, sugar, and salt in a large bowl. Cut in shortening with pastry blender until like corn meal. Add milk, mixing just until dough holds together in a ball. Turn out onto a lightly floured surface and knead about 1 minute. Cover dough and let rest 1 hour. Roll into a 12x15 inch rectangle, about 1/8 inch thick. Cut into 3 inch squares. Heat oil in deep fryer to 370 or 380 F. Drop squares a few pieces at a time into oil, turning at once so they will puff evenly. Brown on both sides. Drain on paper towels. Serve hot with butter to accompany a meal, or with honey and cinnamon as a sweet treat. Serves 15 to 20