Cafe Rio Sweet Pork Barbacoa

Step 1:
3 lbs. pork butt or shoulder
1 c. cola
⅓ c. brown sugar

Step 2:
1 garlic clove, minced
½ c. chopped onion
½ tsp. chili powder
½ c. water
1 ¼ c. cola

Step 3:
1 c. cola
1 c. dark brown sugar
½ tsp. chili powder
1 4-ounce can diced green chilies
15 ounces medium red enchilada sauce

Step 1:
Place the pork in a large ziplock bag.  Add in the brown sugar and cola.  Mix around.  Place in fridge for at least an hour and up to overnight.

Step 2:
Add the pork to your slow cooker and discard the marinade.  To the slow cooker add in garlic, onion, chili powder, water, and cola.  Put the lid on and cook on high for 4 hours (or low for 8).  Remove the pork and shred it with two forks.  Discard the juices in the slow cooker.

Step 3:
Add the cola, sugar, chili powder, chilies, and enchilada sauce to your blender and blend until smooth.  Pour into the slow cooker and add back in the shredded meat.  Cook for an additional hour on low.

Cream Cheese Frosting

2 3-ounce packages cream cheese
½ c. softened butter
2 tsp. vanilla
4 ½ - 4 ¾ c. sifted powdered sugar

In a bowl beat together cream cheese, butter, and vanilla until light and fluffy.  Gradually add 2 c. powdered sugar, beating well.

Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency.  Frost tops and sides of two 8- or 9-inch cake layers.  Cover cake and store in refrigerator.

Carrot Cake

2 c. flour
2 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
3 c. finely shredded carrot
1 c. cooking oil
4 eggs

In a bowl combine flour, sugar, baking powder, baking soda, and cinnamon.  Add carrot, oil, and eggs.  Beat with an electric mixer till combined.

Pour into 2 greased and floured 9X1.5-inch round baking pans.  Bake in a 350 F oven for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool on wire rack for 10 minutes.  Remove cake from pans.  Cool thoroughly on racks.  Makes 12-15 servings.

Recommended: frost with Cream Cheese Frosting

Root Beer Float Ice Cream

1 c. whole milk
3/4 c. sugar
2 c. heavy cream (not cooking cream)
10+ Tbsp. Torani root beery syrup
6 large egg yolks
2 tsp. root beer extract

Warm the milk, sugar, cream, and root beer syrup in a saucepan until the sugar dissolves.  Cover, remove from heat, and allow to steep for at least 30 minutes.

Separate eggs and place in a bowl.  (You can save the egg whites for cones later.)  Whisk egg yolks together.

Once the milk/cream mixture has finished steeping, warm the milk/cream mixture over a low-medium flame.  When warm, slowly add a little bit of the mixture into the egg yolks.  Continue this process until the egg yolks have been tempered.  Then add them into the milk/cream mixture.  Continue stirring, scraping the bottom as you stir.  Stir until the mixture thickens and coats the back of the spatula.

Once it coats the back of the spatula, remove from heat.  Stir in the root beer extract and then place in an ice bath.  Continue to stir mixture until the mixture has cooled.  Once cooled, transfer into the refrigerator.  Allow to chill thoroughly in the refrigerator while it cools (about 6 hours).

When ready, churn mixture in your favorite ice cream maker.  Place in the freezer.

Ice Cream Cones

Original recipe:
1/4 c. egg whites
7 Tbsp. sugar
1/2 tsp. vanilla extract
1/8 tsp. salt
2/3 c. flour
2 Tbsp. butter, melted

Our recipe:
1 1/4 c. egg whites
2 c. + 3 Tbsp. sugar
2 1/2 tsp. vanilla extract
5/8 tsp. salt
1 2/3 c. + 1 2/3 c. flour
5/8 c. butter, melted

Preheat waffle maker.  (We set ours at 2.5)

In a small mixing bowl, whisk together the egg whites, sugar, and vanilla.  Stir in the salt and half of the flour, then mix with melted butter.  Beat in the rest of the flour until smooth.

Pour 1/2 of a medium baking scoop onto the oiled waffle maker.  Cook for 2 minutes.  Immediately transfer to rolling station.  Roll with roller and then let rest until cooled.

If the end of the cone does not seal, place a chocolate chip at the bottom while cone is still very warm to the touch.

Almond & Honey Tart

Almond & Honey Tart
(for two 9-inch tart pans)

Crust Ingredients:
all purpose flour - 250 g
butter - 120 g
sugar - 120 g
egg - 1

Filling:
butter - 100 g
honey - 60 g
fresh cream - 60 g
sugar - 60 g
sliced almonds - 200 g

In a bowl, place the room temperature butter and using a mixer, beat until smooth.

Add sugar and beat until white; add egg and mix well.

Sift flour into butter and sugar mixture and mix until dough forms.  Divide dough into two.  Wrap dough balls in plastic wrap and put in the fridge for about 30 minutes.

Remove dough and knead on a floured surface into a tart share; place into two tart pans, poking holes on surface with a fork.

Put into a 360 degree Fahrenheit preheated oven for 8-9 minutes.  Remove from oven and cool.

For filling: put butter, sugar, honey and cream into a saucepan and simmer on a low temperature until mixture thickens slightly.

Add almonds and simmer slowly, allowing to further thicken, until the mixture becomes thick enough to drizzle off the spoon.

While warm, add almond mixture to crusts and smooth surface; place into 395 degree Fahrenheit oven for 7-9 minutes until almonds are slightly browned.

Cool tart and enjoy!

Pumpkin Pie Oatmeal Crumb Bars

INGREDIENTS:

For the Oatmeal Crumb:
1¼ cups all-purpose flour
1¼ cups quick oats
½ teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar
½ cup light brown sugar
¾ cup unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract

For the Pumpkin Pie Filling:
¼ cup granulated sugar
¼ cup light brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 pinch ground cloves
¼ teaspoon salt
1 egg
1 egg yolk
½ teaspoon vanilla extract
1¼ cups canned pumpkin
⅓ cup evaporated milk

DIRECTIONS:

1. Make the Oatmeal Crumb: Preheat oven to 350 degrees F and adjust oven racks to center and upper-middle positions. Line an 8-inch square baking pan with parchment paper, allowing excess to hang over the sides; set aside.

2. In a medium mixing bowl, whisk together the flour, oats, baking soda and salt to combine. Add both the granulated sugar and brown sugar and mix until no clumps remain. Add the melted butter and vanilla extract, then stir with a fork until the mixture is evenly moistened. Press half of the mixture into the prepared pan and bake on the center rack for 15 minutes.

3. Make the Pumpkin Pie Filling: Meanwhile, in another medium bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Add the egg, egg yolk and vanilla and whisk until well blended. Finally, whisk in the pumpkin, and then the evaporated milk until the mixture is smooth and thoroughly combined. 

4. When the crust has finished baking, pour the pumpkin pie filling over the bottom crust and return it to the center rack of the oven for 15 minutes. Remove it from the oven, pinch the remaining oatmeal crumb mixture into small pieces and sprinkle over the top of the pumpkin pie filling. Return the pan to the oven, placing it on the upper-middle rack, and bake for an additional 20 to 25 minutes, until it is golden on top and the center only jiggles slightly. 

5. Remove from the oven and allow to cool to room temperature, at least 1 to 2 hours. Then, transfer the pan to the refrigerator and chill for at least 2 hours. Cut into squares and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.