This is not a traditional recipe but a dessert version of a Mexican burrito. From Better Homes and GardensA banana bread batter is spread over flour tortillas, sprinkled with chocolate chips, rolled up and drizzled with a chocolate glaze before baking.
Little apricot pinwheel shaped cookies. You could easily use any other fruit you like.
Recipe for Spanish Cream, a chilled, molded dessert from a 1950's Prudence Penny cookbook. Uses 2 whole eggs
A recipe from Mexico, The Beautiful Cookbook. This is a traditional and old-fashioned dessert made from camotes or the more common sweet potato. This is a bit like a sweet potato pie without the crust.
From Diana Kennedy, Recipes from The Regional Cooks of Mexico. A dessert of Spanish origin traditionally uses pine nuts but pecan can be substituted as well. Ms. Kennedy's version is a bit less sweet and uses some egg yolks to help thicken the mixture. For best flavor the dessert should be served at room temperature. Any leftovers should be refrigerated.