This lime layer cake makes a delicious ending to a summer meal. Two layers of moist cake are filled with tart lime curd and iced with a fluffy meringue frosting.
Recipe for Lime Layer Cake
This pineapple lime cake is more of an everyday treat. Enjoy a slice with a midmorning cup of coffee.
Recipe for Pineapple Lime Cake
This colorful salad is a great summer dish and goes well with grilled foods. It can be made ahead and actually tastes better the second day.
Wild Rice, Corn, and Cranberry Salad with Orange Vinaigrette
Tamales are labor intensive to make, so we tend to make large batches of them - maybe for a party, or around the holidays - and then we end up with quite a few leftovers. You can freeze leftover tamales pretty successfully, but this cheesy casserole is a great way to put leftover tamales to use.
Another tamal-making tip: Sometimes when you make tamales, you soften more corn husks than you actually end up using to wrap up the tamales. Just spread out any extras on a baking sheet and place them in a 200 degree oven for 10-15 minutes, then turn off the oven and leave them in there until they are completely dry. Store them in a sealed plastic bag and reuse them later.
This deliciously rich chocolate cake roll is fun to make. Hints of cinnamon and coffee complement the chocolate and the caramel flavor of the dulce de leche. The recipe includes some general tips for making cake rolls, which can be a little finicky.
Making your own masa for tamales is easier than it sounds. Start by soaking dried corn over night in an alkaline solution, which softens the corn and makes it easier to grind (and gives it the distinctive flavor of hominy). Grind it with a corn mill or food processor, mix it with lard/vegetable shortening and broth, and you have the best masa for tamales that you will ever taste.
This banana cake is rich, moist, and perfect for dessert as well as breakfast. When you flip the cake out of the pan, you end up with a built-in topping of caramel, bananas, and nuts.
Humitas are a kind of tamal made with ground fresh corn rather than the usual dried corn meal (masa harina), which makes humitas sweeter than traditional tamales. Humitas verdes get their bright green color from cilantro.
If you have time to cook a large pot of beans on the weekend, you can enjoy them all week long. It's easy to do and you can use up any leftover vegetables you have on hand as well. This is more of a set of guidelines than a recipe, so if pinto beans aren't your favorite, you can use this method to cook whatever kind of beans you prefer.
These distinctively round empanadas are filled with a slightly spicy mixture of cheese, chile peppers, onions, tomatoes, and green olives.
We are overrun with it in our house! Peeps, jelly beans, chocolate eggs... what to do with all of that candy? (before I just eat it by myself!). Fortunately, About.com's guide to candy, Elizabeth LaBau, has many other great ideas for baking with Easter candy.