Flan

1/3 c. sugar
6 eggs
6 T. sugar
2 c. milk
1 t. vanilla

Make a hot water bath for the flan by setting a 9 x 1-1/4-inch-deep pie pan in a slightly larger pan. While holding down metal pie pan so it won't float, fill outer pan with just enough hot water to come up around pie pan. Then remove pie pan and put only pan of water in a preheating 350 degree oven while you mix custard.

In a small frying pan over medium heat, melt the 1/3 c. sugar. To melt evenly, shake and tilt frying pan rather than stir sugar. Once melted, sugar will caramelize quickly; as soon as it does, pour immediately into the pie pan. Using hot pads to protect hands, tilt pie pan quickly to let syrup flow over bottom and slightly up sides. If syrup hardens before you finish, set pan on medium heat until syrup softens, then continue.

Beat together to blend eggs and the 6 tablespoons sugar; add milk and vanilla. Set caramel-lined pan in hot water in oven; pour in egg mixture. Bake at 350 degrees for about 25 minutes; test doneness by gently pushing custard in center with back of a spoon - when done a crevice about 3/8 inch deep forms.

Remove from hot water and chill it once. As flan cools, caramel dissolves somewhat. When cold, loosen custard edge with a knife, then cover with a rimmed serving plate. Holding plate in place, quickly invert. The flan will slowly slip free and the caramel sauce flow out. To serve, cut in wedges, spoon on sauce. Makes 6 servings.

Sopapillas

2 c. flour
3/4 c. lukewarm milk
1 T. baking powder
3/4 t. salt
2 T. shortening

Stir together flour, milk, baking powder, salt. Cut in shortening and stir in water. Mix and turn out onto floured surface. Knead 10 minutes. Divide into 10 to 12 balls. Cover and let rest 10 minutes. Roll out and fry in oil.

Serve with honey.

Churros

2 tsp. anise seed (optional)
1/2 c. powdered sugar, sifted
1 c. water
1/4 tsp. salt
1 tsp. granulated sugar
1/2 c. (1/4 lb.) butter or margarine
1 c. all-purpose flour, unsifted
4 eggs
1/4 tsp. lemon extract
Salad oil

Crush anise seed slightly and combine with powdered sugar at least 24 hours before you plan to make churros. Cover tightly and let stand; before using, sift sugar several times and discard seeds.

In pan, combine water, salt, granulated sugar and butter; heat until butter melts. Bring to a full, rolling boil over high heat. Add flour all at once, remove pan from heat, and beat mixture with a spoon until it becomes smooth and thick and comes away from sides of pan. Add eggs, one at a time. Beat well until paste is smooth and shiny. Stir in lemon extract and let cool for 15 minutes. Paste can be covered and refrigerated at this point to fry later; let it warm to room temperature before using.

Fill a large pastry bag (fitted with a large star, or plain tip if you don't care about fluted look) with half of the paste at a time; or fill a large cookie press with all of the paste. Heat 1 to 2 inches salad oil in a wide frying pan to 400 degrees on a deep-fat frying thermometer. Squeeze paste into oil in 7 to 9" ribbons and cut off with knife. You can fry 2 to 3 ribbons at a time. Fry 5 to 7 minutes, turning as needed, until well browned on all sides; lift out with slotted spoon and drain on paper towels. While churros are still warm, sprinkle with anise flavored sugar or sugar & cinnamon. Makes about 18 churros.

Carrot Cake

2 c. sifted flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1-3/4 c. sugar
2 tsp. cinnamon
1-1/4 c. vegetable oil or shortening
4 eggs
3 c. grated carrots
1 c. chopped nuts

Measure and sift dry ingredients. Blend in sugar and eggs. Fold in carrots and pecans. Use only one bowl. If square pan, bake 40 to 45 minutes at 350 degrees. If large pan, 30 to 35 minutes.

Icing:
1 3-oz. package cream cheese
1 lb. powdered sugar
1/2 stick butter

Cream together cream cheese and butter. Gradually add sugar. Beat until smooth.

Oatmeal Cookies

1 c. crisco
1 c. sugar
1 c. brown sugar
2 eggs
3 c. oatmeal
1-1/2 c. flour
1 tsp. salt
1 tsp. soda
1 tsp. vanilla

Cream together shortening and sugars. Add eggs, beat well. Add other ingredients. Mix well. Add any optional ingredients such as raisins, chocolate chips, coconut, nuts, etc. Bake on ungreased cookie sheet about 10 minutes at 350 degrees.

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