Mexican Dessert Recipes

Mexican Panque Con Creme de Nuez (Nut Bread)

I N G R E D I E N T S

• 1 cup butter, room temperature
• 1 cup sugar
• 5 eggs
• 1 teaspoon vanilla
• 3/4 cup evaporated milk
• 1/2 cup nuts, finely chopped
• 1 2/3 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon

Topping

• 1/4 cup sugar
• 1/2 cup nuts chopped
• 1 teaspoon ground cinnamon

I N S T R U C T I O N S
Preheat oven to 375 degreesBlend butter, sugar, vanilla. Add eggs one at a time. Beat mixture until well blended. Combine flour, baking soda and 1/2 teaspoon cinnamon. Add to egg mixture and blend well. Add evaporated milk and 1/2 cup fine chopped nuts and stir to blend.Place in a buttered, floured loaf pan. Combine topping ingredients in a small bowl, mix and sprinkle atop the batter in the pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean when removed. Remove from oven, cool and turn out of pan. Slice to serve.

Chocolate Churro Dipping Sauce

I N G R E D I E N T S

• 4 ounce bittersweet chocolate, chopped
• 2 cups milk
• 1 tablespoon cornstarch
• 4 tbsp sugar

Click here for our Churro Recipe

I N S T R U C T I O N S
Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour into individual cups or bowls to allow each person a cup for "dipping". Do not pour the chocolate over churros because it will just make them soggy.