Mexican Recipes 2015


 1 cup butter                                                                    2 teaspoons vanilla (Fair Trade if available)

½ cup, plus 3 tablespoons powdered sugar              2 cups all-purpose flour

¾ teaspoon cinnamon                                                  ½ cup powdered sugar

¼ tsp salt                                                                        generous ½ teaspoon cinnamon

Preheat oven to 350*F.  Grease cookie sheets

In a medium bowl, cream together the 1/2c plus 3 tbsp powdered sugar and butter until smooth.  Stir in vanilla.  Combine the flour, salt, ¾ tsp cinnamon in a separate bowl; stir in to the creamed mixture to form a moderately stiff dough.  Shape dough into 1 inch balls.  Mix together ½ cup powdered sugar and generous ½ tsp cinnamon.  Roll balls in this mixture.  Bake 15-20+ minutes (depending on the oven; it took almost 25 in mine), until nicely browned.  Cool on wire rack.  Makes about 2 dozen.

(The above recipe also works for a gluten free version. Just substitute a gluten free flour mixture for all-purpose.)


1 c. butter                                                                       2 c. all-purpose flour

½ c. Fair Trade granulated sugar                                1 c. chopped almonds

2 tsp. vanilla (Fair Trade if available)                          ½ c. Fair Trade powdered sugar

2 tsp. water

 In a medium bowl, cream butter and sugar. Stir in vanilla and water. Add flour and almonds; mix until blended. Chill for 3 hours

Preheat oven to 325*F.

Shape dough into balls (or crescents). Place on an ungreased cookie sheet and bake 15-20 minutes. Remove from pan to cool on wire racks. When cookies are cool, roll in powdered sugar.

Store at room temperature in an airtight container.

 Makes about 3 dozen.


4 c. assorted fruits, chilled (blueberries, cubed honeydew, pineapple, halved strawberries)

2 T. sugar

2 T. tequila (or substitute water)

1 tsp. lime zest

2 T. lime juice

1 lime wedge

Coarse decorating sugar (for garnish)

Mix fruit in large bowl. Stir sugar and tequila with lime zest and lime juice in a small bowl. Toss with fruit, cover and chill, occasionally stirring gently.

Rub lime wedge around rim of margarita glasses. Dip glasses in coarse sugar, then fill with the fruit cocktail. Makes 4 (1-cup) servings or 16-20 small servings.



½ c. unsalted butter, softened                                                   1 tsp. vanilla (Fair Trade if available)

2 T. vegetable shortening                                                           1/8 tsp. salt

1/3 c. packed Fair Trade light brown sugar                             1 2/3 c. flour                     

1/3 c. Fair Trade granulated sugar                                            2 oz. bittersweet chocolate, melted & cooled

Yolks from 2 large eggs


12 oz. Fair Trade semi-sweet chocolate chips                       1 tsp. vanilla (Fair Trade if available)

1 (14 oz.) can sweetened condensed milk                              1/8 tsp. salt

2 T. dry instant coffee crystals


¼ c. Fair Trade confectioner’s sugar

¾ tsp. ground cinnamon

Preheat oven to 350*F. Line a 9” square pan with foil, letting foil extend above the pan on 2 sides.

Beat butter, shortening and both sugars in a bowl with mixer on medium speed until well mixed. Beat in egg yolks, vanilla and salt until blended. On low speed gradually add flour and beat just until blended.

Divide dough in half. Stir melted chocolate into one portion and press over bottom of prepared pan. Prick all over with a fork. Bake 10 minutes, or until just set.

To prepare the filling: microwave chocolate chips and condensed milk in a medium bowl on high for one minute. Stir and repeat at 30-second intervals until chocolate has melted and mixture is smooth. Add coffee, vanilla and salt. Stir until coffee is dissolved. Pour onto crust.

Topping: stir confectioner’s sugar and cinnamon into remaining dough. Press between hands, then pinch off small pieces and distribute evenly over top of filling.

Bake about 35 minutes or until topping is golden brown. Cool on wire rack. Lift foil by ends onto cutting board. Cut into 25 squares.


2 (8 oz.) pkgs. Cream cheese, softened                                   ½  c. granulated sugar

1 c. granulated sugar                                                                   1 tsp. cinnamon

1 tsp. vanilla (Fair Trade if available)                                        1/3  c. melted butter                                                  
2 (8 oz.) cans refrigerated crescent rolls                                 ¼ c. sliced almonds (or ¼ c. honey)

Preheat oven to 350*F. Prepare a 9”x13” pan with cooking spray.

In a medium bowl, beat cream cheese with 1 c. sugar and vanilla until smooth. Set aside.

Unroll cans of crescent rolls and, using a rolling pin, shape each into a 9”x13” rectangle. Arrange one of these pieces in the bottom of the prepared pan. Evenly spread cream cheese mixture over dough base, then cover with the remaining dough rectangle.* (note suggested preparation changes below)

Drizzle the melted butter evenly over the top layer of dough. Stir together the ½  c. sugar and cinnamon; sprinkle evenly over the top. If using sliced almonds, sprinkle these evenly over the sugar layer before baking. (If preparing with honey, drizzle the honey over the top of the cheesecake after the cheesecake has been baked.)

 Bake in preheated oven until dough has puffed and turned golden brown, about 30 min.  (Drizzle with honey after removing from oven if honey is used rather than almonds.) Cool completely in pan before cutting into squares.

Preparation changes:  For the first layer of crust, place the contents of the first can of crescent rolls in the prepared pan and pat it out to fill the surface, being careful to seal any breaks in the dough so that it is evenly distributed. Spread cream cheese mixture over this layer. For the top layer of dough, roll or pat it out to a 9”x13” size on a sheet of waxed paper or parchment paper, then gently roll the dough rectangle off the supporting paper over the cream cheese layer. (I found it easiest to roll across from the “long” edge. The supporting paper makes it much easier to handle the dough without having it stretch in every direction!)


Cake batter

1 ½ c. all-purpose flour                                

1 tsp. baking powder                                    

½ c. unsalted butter                                      

1 c. Fair Trade granulated sugar                                

5 eggs (use local organic if possible)         

½ tsp. vanilla (Fair Trade if available)

Tres leches mixure (enough for 2 cakes; divide quantities in half for one cake)

¾ c. half & half

1 (14 oz.) can sweetened condensed milk                              

1 (12 oz.) can evaporated milk    

1 ½ T. brandy (or rum), optional


1 ½ c. heavy whipping cream

¼ c. Fair Trade powdered sugar, sifted

1 tsp.  vanilla (Fair Trade if available)                                                                    

 Preheat oven to 350*F. Grease & flour a 9”x13” pan.

Sift flour and baking powder together; set aside.

Cream butter and 1 c. sugar until fluffy. Add eggs to the sugar mixture one at a time, beating well after each. Add vanilla and mix well.

Add flour mixture to butter mixture a little at a time. Mix until well blended; pour into prepared pan. Bake @ 350* about 30 minutes. Cool in pan.

Pierce cake several times with a fork. Combine whole milk, condensed mild, evaporated milk and liquor. Using  half of milk mixture, pour over top of cooled cake until cake is thoroughly moistened but not soupy. Keep cake in the refrigerator. (Note: milk topping makes enough for two cakes.)

Whip cream with powdered sugar and vanilla until thick. Spread over top of cake and refrigerate until serving time. Garnish by sprinkling with cinnamon or with fresh fruit such as strawberries and mint leaves.

 (Note: this recipe is a revision of two recipes that have been combined. A gluten-free version of this cake can be prepared with a gluten-free flour mixture.)