ogether with a layer of dulce de leche.
Variations: *Filled cookies
Grease a 9-inch springform pan.
Combine digestive biscuits, 1
Combine dulce de leche and 1 3/4 cup plus 2 1/2 tablespoons heavy cream in a bowl; beat with an electric mixer until thick and smooth. Cover and chill for at least 12 hours.
Beat chilled mixture until semi-stiff peaks form and a mousse consistency is reached. Spoon or pipe mousse into shot glasses or small serving glasses.
alves.
Start by spreading dulce de leche on one of the
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
ticky (gooey dough means moist pan de sal); Place dough in a
lightly.
To assemble each pan de cazon: Heat the tortillas on
reased 9-in. springform pan on a double thickness of
b>pan.
Bake 10 minutes. Empty dulce de leche into microwave bowl. Heat dulce de
eat and whisk in the dulce de leche until it is completely
ut clean. Let cool in pan for 10 minutes. Transfer cupcakes
2-inch metal baking pan with nonstick spray. Mix graham
boil.
Remove the pan from the heat and
/4-inch coat of dulce de leche over one disc, cover
lour a 9-inch springform pan.
Combine flour, butter, and
ixture to 9\" spring form pan. Using your fingers, press cookie
he contents back into the pan and cook over low heat
n 8-inch square baking pan with cooking spray.
Place
eat, then stir in the dulce de leche until dissolved and remove