ADVERTISEMENT
- Real Recipes from Real People -

ISO: Rick Bayless / Pastel de tres letches

Misc.
Rick Bayless has a cooking show that they show on PBS. I have caught this one program twice and am looking for the recipe "Pastel de Tres Letches"
Cake of three milks. He uses cake flour with almonds in the flour, and a special Mexican milk along with evaporated milk and heavy cream.
I have yet to find it. Please help.
MsgID: 0057934
Shared by: Kimie in Dallas
Board: Cooking Club at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Kimie in Dallas
2
  sara, MN
3
  Kimie in Dallas
4
  Gina, Fl
5
  HomeCookingPCS, GA
6
  Judy/AZ
7
  Terrie, MD
8
  Marlene - Dallas
9
  Linda - Orange Cty, CA
ADVERTISEMENT
Random Recipes
  • Happy Halloween!
  • October 31, 2006 Recipe Swap HAPPY HALLOWEEN! HALLOWEEN RECIPES AND PARTY IDEAS 10-20-2006 Recipe Swap: 25...
  • Assorted Recipes (38)
  • May 20, 2006 Recipe Swap SUPER SWAP SATURDAY AT RECIPELINK! (ASSORTED RECIPES) This Week's Daily Recipe Swap...
  • Easter Bunny Cut Up Cake (the original)
  • My husband Bill, as a young Assistant Art Director at Young & Rubicam Advertising, designed the original Easter Bunny cut-out cake for an ad in 1955-6 for client Bakers Coconut. As I remember making it, it was a white ...
  • Chicken Tonight Chicken Cacciatore (close recipe)
  • I too miss the Chicken Tonight simmering sauces and the chicken cacciatore was my favorite. The last time I ever seen them in any store was up until about late 1999. After reading the ingredients that one of the other c...
  • Cottage Cheese Custard Pie
  • COTTAGE CHEESE CUSTARD PIE 1 1/2 cups cottage cheese 4 eggs, slightly beaten 1 tsp grated lemon rind 2 tbsp lemon juice 1/2 cup sugar 2 tbsp flour 1 tsp salt 1 cup milk 1 (9-inch) unbaked pie crust Preheat oven to 42...
ADVERTISEMENT
  • Chinese Broccoli with Ginger Sauce
  • CHINESE BROCCOLI WITH GINGER SAUCE Source: The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore by Grace Young Serves 4 as part of a multicourse meal 6 medium stalks Chinese bro...
  • Joey's Marinara Sauce
  • Halyna I made the marinara sauce tonight and let me tell you it rocks! So happy you were able to find it for me. Thanks...
  • Buttermilk Dill Ranch Dressing
  • BUTTERMILK DILL RANCH DRESSING 2 cups mayonnaise 1 cup plain yogurt 1/2 cup buttermilk 1 cup minced celery 4 teaspoons Spice Islands Parsley 1...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Rick Bayless / Pastel de tres letches
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!