Mexiacan Favorite - Tres Leches Cake

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
6 eggs
1 cup sugar
1/2cup water
3 teaspoons Mexican vanilla extract
1 14-ounce can sweetened condensed milk
1 13-ounce can evaporated milk
3 cups heavy cream
Fresh sliced strawberries and whole blueberries

Preparation:

Spray the bottom and sides of a 9-by-3-inch springform pan with vegetable cooking spray and set aside. Preheat oven to 350 degrees. Sift together flour, baking powder, and salt; set aside.

Combine eggs and sugar in the bowl of a stand mixer and beat on high speed until doubled in volume, about 5 minutes. Reduce speed to low; add the water and 1 teaspoon of the vanilla. Mix well.

On very low speed or by hand using a long spatula, gently fold dry ingredients into the batter.

Pour batter into the prepared pan and bake for 35 to 40 minutes, or until the cake is firm on top and has pulled away from the sides of the pan. Remove from oven and place pan on a rack to cool for 10 to 15 minutes.

Turn the cake out on a serving platter, place a cake plate over the cake, and turn it right side up. Set aside to continue cooling.

While the cake is cooling, whisk together the sweetened condensed milk, the evaporated milk, the remaining 2 teaspoons vanilla, and 1 cup of the heavy cream; set aside.

Using a serrated knife, gently slice off the top skin of the cake and discard if you want, I dont, but it can speed things up.

Prick the cake all over with a long toothpick... do this a lot. If you did not cut off the top skin, then poke it extra. This will allow the cake to soak up the milk mixture.

Pour milk mixture over the cake in several batches, allowing it to soak in as much as possible each time. Refrigerate for a few hours, or at least until the cake has basically soaked up all the milk and there isnt any running out if you tip the pan.

When ready to serve, pour the remaining 2 cups heavy cream into a chilled bowl and beat with chilled beaters until stiff peaks form. If you prefer sweeter whipped cream, add sugar, and whip. (i highly suggest you dont use readi-whip for this... fresh makes a difference big time).

Spread the whipped cream on the top of the cake and garnish with fresh fruit. Eat and enjoy.

Southern Favorite - Chocolate Bourbon Pecan Pie

Ingredients
1/2 (15-ounce) package refrigerated piecrusts
1 1/2 cups chopped pecans (fresh is best)
1 cup (6 ounces) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup bourbon (i put a bit extra in there lol)
4 large eggs
1/4 cup butter or margarine, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt


Preparation
Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.

Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.

Bake at 325° for 55 minutes or until set; cool on wire rack.