2019-05-01 Better Homes and Gardens

3/4 tsp. chile de árbol powder or
1/4 tsp. crushed red pepper
1/4 cup fresh lime juice
2 Tbsp. olive oil
2 Tbsp. finely chopped green onion
1/4 cup cilantro leaves

Arrange lettuce, avocado, mango,
and radish on a large serving platter.
For dressing: In a small bowl whisk
together preserves, árbol chile powder,
lime juice, olive oil, and 1/2 tsp. salt.
Add green onion. Drizzle dressing over

salad. Top with cilantro leaves.
Makes 8 servings.
each serving 100 cal, 7 g fat,
90 mg sodium, 12 g carb, 3 g fiber
7 g sugars, 1 g pro.

TRES LECHES

STRAWBERRY

SHORTCAKE

hands-on time 25 min.
total time 4 hr. 20 min., includes
chilling

(^1) 1/2 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. kosher salt
1/2 cup butter, softened
1/2 cup plus 1 Tbsp. granulated
sugar
2 large eggs, room temperature
1/2 cup buttermilk
1/2 tsp. almond extract
1 14-oz. can sweetened
condensed milk
2/3 cup buttermilk
(^1) 1/2 cups heavy cream
2 lb. fresh strawberries, hulled
and sliced
1 Tbsp. fresh lemon juice
1 Tbsp. powdered sugar

1. Preheat oven to 350°F. Grease a
   10-inch cake pan. Line with parchment
   paper. Grease parchment.


2. In a medium bowl whisk together
   flour, baking powder, and salt.


3. In the bowl of a mixer fitted with the

paddle attachment combine butter
and 1/2 cup sugar; beat on high until
fluffy. Add eggs; beat until smooth.
Scrape down sides of bowl. Add 1/2 cup
buttermilk and the almond extract;

beat until smooth. Add flour mixture;

beat until just combined.

4. Spoon into prepared baking pan;
   spread evenly. Bake about 30 minutes
   or until cake is golden and a toothpick
   comes out clean.


5. In a medium bowl whisk together
   sweetened condensed milk, 2/3 cup
   buttermilk, and 1/2 cup cream. Using a
   skewer, poke cake all over. Pour milk
   mixture over warm cake. Chill, covered,
   at least 3 hours or overnight. Invert
   cake onto a wire rack. Remove
   parchment. Transfer to a serving
   plate and bring to room temperature
   at least 30 minutes before serving.


6. Meanwhile, in a large bowl combine
   strawberries, lemon juice, and
   remaining 1 Tbsp. granulated sugar.
   Let stand at room temperature at
   least 30 minutes.


7. In a medium bowl beat remaining
   1 cup cream and the powdered
   sugar with a mixer to stiff peaks.
   Spread over cake. Top with berries.
   Makes 10 servings.
   each serving 501 cal, 27 g fat,
   117 mg chol, 196 mg sodium, 57 g carb,
   2 g fiber, 40 g sugars, 9 g pro. n

May 2019 | 131

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