Four Fast & Fun Mexican Dessert Recipes
Fast & Easy Mexican Desserts That Can Made In 30 Minutes Or Less!
If you're like me the last time you had a dessert at a Mexican Restaurant you probably wondered how do you make this? Or more importantly, why don't I make this? Mexican desserts are really delicious and pretty economical as well! So I want to share my four favorite Mexican Dessert Recipes, as well as a few short cuts that will make you want to try these on a regular basis. They are fast, 30 minutes or less, and loads of fun (your kids will have a blast eating them & so will you)! They are Sopapillas ( Mexican honey puffs), Churros ( Mexican Donuts) and Fried Ice cream.
Egg Roll Wrapper Sopapillas
1-Pkg of egg roll wraps
2 -Tbs. butter
Directions: Cut 6 egg roll wraps in half diagonally and fry in vegetable oil at about 360 degrees until golden brown, allow to cool and drain on paper towels. While still brown, sprinkle with sugar cinnamon mixture. Heat honey & butter together until melted and drizzle over the top of Sopapillas.
Bread Stick Churros
The easiest Churros to make and they taste homemade!
1- pkg of pillsbury original bread sticks( 12 count) or your favorite bread stick dough
2-Qt.s vegetable oil
Take bread stick dough out of package and lay out on cutting board. With pizza cutter, divide bread sticks in half vertically to make 24 breads sticks. Twist each bread stick and drop into pan with vegetable frying oil at 360 degrees until golden brown. Drain on paper towels, while still warm drop into a paper sack that has 3 TBS. sugar & 1 Tsp.cinnamon. Shake until each bread stick gets coated. See recipe below for chocolate dipping sauce!
1-cup of water
2-Tbs vegetable oil
1-Cup all purpose flour
2-Qts. vegetable oil for frying
Directions: In a pan, combine water with 21/2 Tbs. sugar,1/2 Tsp. salt and 2 Tbs.vegetable oil. Bring to a boil, remove from heat and add flour, then mix (until it has consistency of mash potatoes). Pipe into vegetable oil in a pan that has reached about 360 degrees. Fry until brown, then drain on paper towels. Sprinkle with 3Tbs. sugar & 1Tsp. cinnamon mixture. Serve with chocolate dipping sauce.
Chocolate dipping sauce
3-ounces dark chocolate
2-ounce milk chocolate
1-Tbs. corn syrup
1/2 cup cream
Combine all ingredients, heat until melted and stir until blended smooth.
While this dessert is quick to make, it requires a few hours to freeze in preparation to be fried so it is best made up the night before and put in the freezer overnight.
1-Qt. vanilla ice cream
1/3-cup heavy whipping cream
11/2- cups crushed graham crackers
11/4- Tsp. cinnamon
Scoop out 6 scoop of Ice cream ( as round as possible) and place on a plate covered with wax paper and place in the freezer until frozen. In a casserole dish with 1/3 cup of whipping cream roll each scoop of ice cream and then roll each scoop of ice cream in the graham crackers and cinnamon that has been mixed together in a blender or mixed together by hand and then placed on a plate. Retain the graham cracker crumb mixture and place the cream in the refrigerator and refreeze the ice cream scoops for at least an hour. Then, re-coat each scoop with cream & graham cracker crumb mixture and refreeze for at least 30 minutes but a few hours or overnight is recommended. Fry in vegetable oil for only 10-20 seconds turning and remove quickly after browned. Drain on paper towels and serve quickly.
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