Pecan Flan

By: Karen Romero

Hotel Encanto Best of Show

Ingredients:

1 Can of Evaporated Milk

1 package of Philadelphia Cream Cheese

6 eggs

2 cups of Pecans

1 cup of Sugar

Make the caramel with the sugar and 2 Tablespoons of water. When it is finished, let it cool. Pour it into an 8 inch cheese cake mold. Blend the evaporated milk, condensed milk, cream cheese, eggs and pecans together. Then pour it into the mold on top of the caramel. Use a tray filled with about 1 inch of hot water. Cover the flan with aluminum foil; place in the water pan and let it cook for 45 minutes in a 350 degree oven.

Pecan Spirals

By: David Armas

2 1/2 c. All Purpose Flour

1/4 c. Brown Sugar

1 c. Butter

2 Tbsp. Cream Cheese

1/4 c. Maple Syrup

1/4 c. Raw Sugar

1/2 c. Sugar

1/4 tsp. Salt

2 tsp. Vanilla

1 1/2 c. Pecans

2 Eggs

Mix flour, sugar and salt. Add butter; mix until crumbly. Add vanilla and cream cheese. Turn dough on to the tabletop and pat into a 7 inch square. Refrigerate. Pulse pecans with maple syrup and egg yolks. Refrigerate. Preheat oven to 375 degree F. Spread pecan mixture over the dough. Roll dough tightly. Sprinkle with raw sugar. Refrigerate. Slice in 1/4 inch thick rounds. Bake for 16 minutes until golden brown. Makes about 32 cookies.

Triple Chocolate Cake

Triple Chocolate Cake

Triple Chocolate Cake

By: Demi Martinez in the 2017 Pecan Food Fantasy

Hotel Encanto Best of Show

Ingredients:

1 cup unsalted butter

2 1/2 cups sugar

4 eggs

1 cup cocoa

2 cups water

2 3/4 cups flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

Sift the flour, baking soda, baking powder and salt into a bowl and whisk together. Set aside. Boil some water. Pour 2 cups of hot water into the cocoa and whisk until the cocoa dissolves completely. Set aside to cool slightly. Cream the butter and sugar at medium speed until light and fluffy, about 8-10 minutes. Add eggs to the sugar mixture, two at a time and blend until incorporated. Scrape down the sides as needed. Add the dry ingredients alternatively with the warm cocoa mixture. Begin by adding dry, then alternate with wet. Pour the batter into parchment lined pans. Bake at 350 degrees F until a toothpick comes out clean. Cool completely in the pans.

Chocolate Caramel Pecan Frosting

Ingredients:

8 oz. cream cheese

4 cups powdered sugar

4 Tbsp. milk

1/4 cup unsalted butter

2 tsp. vanilla extract

1/2 tsp. cinnamon

1/2 cup unsweetened cocoa powder

1/2 cup crushed pecans

In a bowl, beat together the cream cheese, 3 Tbsp milk, powdered sugar, butter, vanilla, cocoa and cinnamon to a spreadable consistency. Beat in additional milk if necessary. For a darker frosting add more cocoa or up to 4 ounces of melted chocolate. Add 1/2 cup pecans. Frost cake and decorate as desired.