This Mexican fudge is a rich mixture of evaporated milk, corn syrup, vanilla, butter and pecans.
This is a simple, basic recipe for making tamarind syrup. You can serve the syrup over poached fruit or even a dipper for roasted meats.
Recipe for Spanish Cream, a chilled, molded dessert from a 1950's Prudence Penny cookbook. Uses 2 whole eggs
Flan is the Mexican or (Spanish) version of Creme Caramel. Some Flan recipes use sweetened condensed milk rather than whole milk. Aside from that, they are virtually the same dessert.
Serve these light little cookies with hot chocolate or bring to your next picnic. The cookies are traditionally served at baptisms, fiestas, and even first communions.