Houseboat Magazine

WWW.HOUSEBOATMAGAZINE.COM MAY | JUNE 2015 55 Dessert: Tres Leches Cake Ingredients: 1 1/2 cup flour 1 teaspoon baking powder 1/2 cup unsalted butter 1 cup sugar 5 eggs 1/2 teaspoon vanilla extract 2 cups whole milk 1 (14 oz) can sweetened condensed milk 1 (12 oz) can evaporated milk 1 1/2 cup heavy whipping cream 1 cup sugar 1 teaspoon vanilla extract Directions: Preheat the oven to 350 degrees and grease/flour a 9-by-13-inch baking pan. Sift the flour and baking powder together. Cream the butter and one cup of sugar in a separate bowl until fluffy. Add the eggs and 1/2 teaspoon vanilla extract, beating well. Add the flour mix to the butter mix 2 tablespoons at a time, until well-blended. Scrape the batter into the prepared pan and bake for 30 minutes Stir the three milks together, poke the cake several times with a fork, and pour the milk mixture over the top once the cake has cooled. Whip the cream, last cup of sugar, and last teaspoon of vanilla until the mix is thick. Spread over the cake and refrigerate until you're ready to eat! (The longer it sits, the better it gets.) n Check out more recipes at Houseboat magazine's Pinterest page (www.pinterest.com/houseboatmag) T H E S E R E C I P E S A R E F O U N D A T A L L R E C I P E S . C O M Appetizer: Traditional Mexican Guacamole Ingredients: 2 avocados (peeled/pitted) 1 cup chopped tomatoes 1/4 cup chopped onion 1/4 cup chopped cilantro 2 tablespoons lemon juice salt and pepper to taste 1 jalapeno pepper, seeded/minced (optional) Directions: Smash the avocados in a bowl until they're creamy. Add the tomatoes, onion, cilantro, lemon juice, and jalapeno pepper and mix well. Season guacamole with salt and pepper and serve it up! Cinco De Mayo Fiesta! Dinner: Slow Cooker Carnitas Ingredients: 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon cumin 1/2 teaspoon dried oregano 1/2 teaspoon coriander 1/4 teaspoon cinnamon 1 (4 lb) boneless pork shoulder roast 2 bay leaves 2 cups chicken broth Directions: Mix the spices together and cover the pork with the mix. Put the bay leaves in the slow cooker and set the pork on top. Pour in the chicken broth, cover and cook on low until the meat easily pulls apart with a fork (about 10 hours), having rotat- ed the meat at 5 hours. Remove the pork and shred it, adding cooking liquid to keep it moist. Serve on corn tortillas with your favorite fixings, like guacamole, cilantro or pico de gallo.

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