Creme Cafe Pears with Abuelita Sauce


Ingredients : (Creme Cafe Pears with Abuelita Sauce)

1 can (7.6 fluid ounces) Media Crema
1 tablet (90 grams) Authentic Mexican Hot Chocolate Drink
1 1/2 teaspoons Pure Instant Coffee Granules, divided
1 package (8 ounces) cream cheese, at room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon hot water
1 can (29 ounces) pear halves, drained and dried with paper towels

Directions: (Creme Cafe Pears with Abuelita Sauce)

Heat media crema, Abuelita and 1/2 teaspoon coffee granules in medium saucepan over medium heat, stirring constantly, until Abuelita is melted. Cool to room temperature.
Beat cream cheese, sugar and vanilla extract in medium bowl with electric mixer until smooth. Dissolve remaining 1 teaspoon coffee granules in hot water. Beat into cream cheese mixture.
Spoon about 1 rounded tablespoon cream cheese mixture into center of each pear half. Spoon
about 1 teaspoon Abuelita sauce on each dessert plate. Top with filled pears. Spoon more sauce over top of pears.

Banana Crepes with Abuelita Sauce


Ingredients: (Banana Crepes with Abuelita Sauce)

2 1/2 cups milk
1 can (14 ounces) Sweetened Condensed Milk
2 large eggs
2 tablespoons cornstarch
2 teaspoons vanilla extract
4 bananas, sliced

2 large eggs
1 1/4 cups milk
1 cup all-purpose flour, sifted
4 tablespoons melted butter, divided
Pinch of salt

1 tablet (90 grams) Authentic Mexican Hot Chocolate Drink, chopped
1 can (7.6 fluid ounces) Media Crema

Directions: (Banana Crepes with Abuelita Sauce)

For Filling:
WHISK milk, sweetened condensed milk, eggs and cornstarch in medium saucepan until well combined. Heat mixture over medium heat, stirring constantly, until it reaches a boil. Reduce heat to low; cook, stirring constantly, for 5 minutes or until thickened. Remove from heat; add vanilla extract. Let cool at room temperature. Add bananas; set aside.
FOR Crepes:
Combine eggs, milk, flour, 2 tablespoons butter and salt in medium bowl. Whisk until well combined. Heat 10-inch skillet over medium heat. Brush with a thin coat of remaining 2 tablespoons butter. Pour 1/4 cup crêpe batter into skillet and rotate skillet so the batter forms a thin layer over bottom of skillet. Cook for 1 to 2 minutes. Turn crêpe over; cook for 10 seconds. Repeat to make 10 crêpes total. Fill each crêpe with about 1/2 cup filling. Roll crêpes; set aside. Top with Abuelita Sauce; serve immediately.
Combine Abuelita and media crema in small saucepan. Heat over medium heat, stirring frequently, until melted and smooth.

Abuelita Small Cakes


Ingredients: (Abuelita Small Cakes)

Nonstick cooking spray
3 tablets (90 g each) Authentic Mexican Hot Chocolate Drink
1/2 cup (1 stick) butter or margarine
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped nuts

3 tablets (90 g each) ABUELITA Authentic Mexican Hot Chocolate Drink
1/4 cup Evaporated Milk
12 whole pecan halves
Vanilla ice cream (optional)

Directions: (Abuelita Small Cakes)

Preheat oven to 375° F. Spray 13 x 9-inch baking pan with nonstick cooking spray and dust with flour.
Place Abuelita and butter in small saucepan. Cook over medium-low heat, stirring frequently, until Abuelita is melted; cool slightly. Stir in eggs and vanilla extract.
Strip in flour, baking soda and salt until combined; stir in nuts. Pour into prepared pan.
Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into squares.
Place Abuelita and evaporated milk in small saucepan. Cook over medium heat, stirring frequently, until Abuelita is melted and texture is smooth.

Abuelita Chimichangas


Ingredients: (Abuelita Chimichangas)

Nonstick cooking spray
4 medium bananas, sliced
1/2 cup chopped walnuts (optional)
3 tablespoons Chocolate Syrup
6 frozen phyllo dough sheets, defrosted according to package directions
1 tablespoon cinnamon-sugar (1 tablespoon granulated sugar plus 1 teaspoon ground cinnamon)


Directions: (Abuelita Chimichangas)

Preheat oven to 350° F. Spray baking sheet with nonstick cooking spray.
Combine bananas, nuts and Abuelita syrup in medium bowl; stir gently to coat.
Place 1 phyllo sheet on flat kitchen surface. Fold in half; spray with cooking spray. Place about 1/3 cup banana mixture on bottom third of short end of phyllo sheet; spread to within 1 inch from each side. Fold bottom of dough over filling; fold dough in on both sides then roll up burrito-style. Repeat process with remaining phyllo sheets and banana mixture; place on baking sheet seam-side-down. Spray chimichangas with cooking spray; sprinkle evenly with cinnamon-sugar.
Bake for 15 to 20 minutes or until golden brown. Serve immediately.