Ingredients:

• 1 Box grape flavored jello
• 1 Box strawberry flavored jello
• 1 Box lemon flavored jello
• 1 box pineapple flavored jello
• 1 Can condensed milk
• 3 cups of water
• 4 Envelopes unflavored gelatin
• 1/2 Cup cold water
• 1 Tablespoon vanilla extract

Directions:

Prepare the jello one by one with 2 cups of water less than what the package calls for.

Pour the mixture into a square or rectangular mold and let stand until firm.

Cut the jello in cubes and set aside.

Pour the condensed milk into a small sauce pan and set over medium low heat. Remove when the milk is hot.

Combine the vanilla with the cold water in a small bowl. Add the unflavored gelatin and mix until dissolved.

Place it in the refrigerator until well-chilled.

Combine the flavored jello in cubes in a large mold or multiple small ones.

Add the vanilla gelatin from the condensed milk.

Refrigerate until well set.

Recipe Posted by Magdiel.

Ingredients:

• 3 Eggs
• 1 Cup fine sugar
• 1/4 Tablespoon salt, to taste
• 1/3 Cup cornstarch
• 2 Cups of water
• 2 Tablespoons butter
• 1/3 Cup lime juice
• 1 Tablespoon grated lime peel
• Green food color
• 1 Baked 9-inch pie shell

Directions:

To start beat first the egg yolks and set them aside.

Then Combine the sugar, salt and cornstrach in a saucepan. Add some of the water, stir well and bring to a boil stirring constantly for about 2 minutes. Remove from the heat and add a quarter of the mixture to the egg yolks and stir to prevent the eggs from cooking. Return to hot the mixture and add some butter and lime juice stirring it well. Return the saucepan to stove and boil for 2 minutes. Remove it from heat and now add the peel and food coloring. Pour into pie shell. Put the egg whites, cream of tartar and salt in a medium bowl and beat until get s foamy.  Include to the mixture the 1/4 cup sugar and continue beating until the sugar dissolves and merengue is stiff. Cover pie filling with merengue, spreading it to the crush. Bake at 350 degrees for only 12 minutes or til is brown. Cool and serve.

Recipe posted by Lindsay

If there is something that Mexicans look for to eat at the time for breakfast or dinner is a delicious piece of sweet bread. In Mexico, bread come right after tortillas as the second most eaten food in the country. Now, we are not talking about bread that is sold in plastic bags at the supermarkets, we are talking about traditional and authentic Mexican bread. The list of styles, forms, flavors and names is quite long, but some of the most recognized names are: conchas, bigotes, chilindrinas, elotitos, limas, ojo de buey, polvoron, pata de mula, tostada, picon, mantecado and many many more.

They are baked on places called “Panaderias” bakeries where you go, take a bread platter and tongs and pick your favorite breads. The prices may vary from one place to another, but generally for a piece of bread you would pay around 30 to 60 cents (USD) a piece.

Families have the custom to get bread in the morning, when many of the bakeries make early morning fresh and warm bread, and they keep it for the day, maybe to have a dessert after lunch or dinner along with a cup of hot chocolate, champurrado or just plain milk.

Bread is also featured as part of special festivities and in some cases, flavors and shapes are unique of certain towns. There is one called Rosca de Reyes that is baked throughtout the country only around January 6, as part of the tradition of the arrival of the Three Wise Men, but we’ll talk about it later.

Posted by Magdiel

Mango Bread (CC photo by Island Safari)

I have to admit that there are 2 things that I love to eat, one of them is bread and the other is everything that has a mango flavor, so you can imagine my reaction when I have both of them combined in the same food. When I saw this recipe I said to myself, “Mac, you have to share this recipe with the friends that read Mexico Food and More”.  And thanks that we have access to plenty of mangos here in Mexico during the spring season (and I’m sure in many parts of the world), why don’t you give it a try to this delicious bread recipe? ready? Here we go!

Ingredients:

• 2 Cups all purpose flour
• 1 Cups sugar
• 1/2 Teaspoon salt
• 2 Teaspoon ground cinnamon
• 3 Eggs, slightly beaten
• 3/4 Cup vegetable oil (not olive oil)
• 2 Cups finely chopped mango
• 1/2 Cup chopped pecan nuts or walnuts
• 1 Tablespoon lime juice
• 1/2 Cup raisins (optional)

Directions:

Combine the flour, sugar, salt, ground cinnamon and the 3 eggs in a large bowl. Make a well in centre of dry ingredients, combine the eggs and oil, stirring until just moistened. Stir in chopped mango, pecan nuts and lime juice. Add raisins if you want. Spoon batter into 2 greased/floured loaf pans, preferably medium size. Bake at 375 °F (medium-hot oven) for approximately 45 minutes to an hour or until a knife inserted in the bread comes out clean. Cool loaves in pans on wire racks for about 10 minutes. Remove the loaves from the pans and let them cool completely on the wire racks.

I would personally suggest that if you like milk, serve some in a glass and enjoy every bite of this mango bread.

Posted by Magdiel

Flan (CC photo by Daffodilious courtesy of Flickr)

In Mexican Cuisine, flan is expertly crafted and comes in all kinds of varieties. Flan Napolitano is a sweet custard made from eggs, milk, cream cheese, and sugar, soaked in a delicious caramel sauce. The word “flan” in Spanish rhymes with “dawn”, although many English speakers would say it rhymes with “man”. But no matter how you pronounce it, it’ll always delight your palate. Although there are many ways to prepare this Traditional Mexican Dessert, no doubt you’ll be enchanted by the following recipe.

Ingredients:

• 1 1/2 Cups sugar
• 2 Tablespoons water
• 2 Cans condensed milk
• 1 1/2 cans evaporated milk
• 2 Cups cream cheese
• 3 Eggs
• 2 Egg yolks
• 1 Tablespoon vanilla extract
• 1 Cinnamon stick
• A pinch of salt

Directions:

For the caramel: Combine 1 cup sugar with the 2 tablespoons of water in a saucepan and place over medium-high heat. When the sugar begins to melt, swirl the pan over the heat about 10 minutes, watching for it to darken to a honey-amber color. Remove from heat and immediately pour into a flan mold, tilting it so the caramel coats up the sides and the bottom evenly. Place the mold in a large roasting pan and set aside.

Preheat the oven to 325 degrees Fahrenheit. Bring a kettle full of water to a boil and keep it hot. You’ll use this for a water bath.

Thoroughly combine the condensed milk, evaporated milk, cream cheese, and vanilla in a saucepan and place over medium-low heat. Add the cinnamon stick. Bring to a simmer, stirring occasionally, but don’t allow it to come to a full boil. Remove from heat.

Cream together the eggs, yolks, and remaining 1/2 cup sugar in a large bowl. Add a pinch of salt. Whisk vigorously until thick and pale yellow in color. Remove the cinnamon stick from the hot cream mixture. Gradually whisk the cream into the egg mixture, but be careful not to add it too quickly as the eggs will cook. Pour the custard into the caramel-coated flan mold.

Carefully pour the hot water from the kettle into the roasting pan so that it’s about halfway up the mold’s side. Transfer to the middle rack of the oven. Bake for 30-40 minutes, though it may take longer depending on the oven. If you notice during this time that the surface is starting to turn golden-brown but it’s not fully cooked yet, cover it with foil so it doesn’t burn. You may also periodically insert a knife in the center of the flan to check it’s consistency. If the knife come out clean, it’s done. When the custard is just set and slightly jiggles, it’s time to take it out.

Let it cool in the water bath. Refrigerate fo a minimum of 4 hours.

To serve, run a knife around the inside of the mold to loosen the flan. Place a serving plate over the mold and invert it to pop the flan out.

Posted by Lindsay