In about four days fr my Spanish II class we have to bring a spanish dish for "Friendship Day". Can anyone recommend a dish. . . perferably dessert. . . that has common household ingredients or just common ingredients and is easy to make. I've tried looking up recipes online but I keep coming up with flan. . . and i don't think I can make that lol. . . thanks to all answers in advance

My spanish teacher showed us how to make "dulce de leche". She took a small can of sweetened condensed milk and put it in a LARGE pot of water to boil (remove the label first). The can has to be covered with at least 1 inch of water at all times - so watch it carefully. If you don't, you'll be cleaning caramel sauce off your ceiling and walls. Trust me. I KNOW!! :O Anyway, boil on one end for 1 1/2 hours and using tongs, turn can to other end and boil 1 hour longer. Remove from water and allow to sit for about 10 minutes to cool slightly. Open can and it's an awesome caramel sauce. Cut up fruit for dipping!!

Found this for you.Hope it helps... Cajeta Tequila Sauce/ Rice Pudding Cheesecake Cajeta is very easily made. It is usually made with goats milk, cows milk or a combination of the two. Milk, sugar and slowly boil away until the caramel consistency is reached, about an hour or so depending upon how much milk you use and how hot your heat source is. 2 quarts milk (goat, cow or a combination) 2 Cups sugar 1 vanilla bean, split and scrapped, both put into the milk Heat milk over medium heat until it simmers. Dissolve 1 tsp baking soda in 1 tablespoon water. Take simmering milk off heat and stir in dissolved baking soda, it will bubble up. When bubbles go down return milk to the heat and bring to a low, slow boil. Continue cooking and stirring occassionally until cajeta is light brown in color. As it continues to boil and reduce you will need to stir more frequently as it turns golden in color to preven the milk from sticking and scorching on the bottom of the pan. Continue cooking and stirring until you reach the consistency you like. Cajeta that is too thick can be thinned by adding 1 Tbls. water and stirring until desired consistency is reached. For super easy cajeta just take a can of sweetend condensed milk and submerge in water that is just below the boiling point for 1 hour. Turn off the heat and allow the can to cool in the water. Open with a can opener adn pour (scoop?) into a bowl. Stir in vanilla extract to taste. If it's too thick add boil water by the tablespoon until desired consistency is reached. Store in something like a mason jar that can be sealed fairly tightly. Arroz con Leche (rice pudding) is a very common (and delicious) dessert all over Mexico. I suspect the cheesecake you had last night was a chef's creation but it sounds pretty good and would probably be pretty easy to recreate. > Champurrado is an atole type drink made with either cornstarch or corn flour. The traditional uses a corn flour such as Maseca's masa harina. I always serve in on Christmas eve to accompany the feast. > > Champurrado > > 3/4 cup of masa harina (Maseca) > 4 cups of water > 1 liter of milk (a tiny bit more than a quart) > 1 piece of cinnamon bark > 4 tablets of Mexican style chocolate (La Abuelita) > 1 cup of sugar > > In a bowl dissolve the masa harina in two cups of water. Set aside. > > Place the other two cups of water and the liter of milk to boil along with cinnamon bark, chocolate and sugar. Let it boil until all the chocolate tablets is incorporated, then stir in the masa harina and water mixture. > > Lower the flame and cook it for about a half hour, stirring constantly, so it doesn't stick. (We take turns to doing the stirring and the conversation flowing in the kitchen) Serve it hot.

Here are some links to recipes.. Spain http://www.euroresidentes.com/euroresiuk/Recipies/Recipies.htm (spain recipes) http://www.tienda.com/recipes/recipes.html (spain recipes) http://www.lhj.com/home/Quick-Spanish-Recipes.html (spanish) http://www.u70.org/how_to_make_a_traditional_spanish_tortilla.php (spanish) http://www.recipesource.com/ethnic/europe/spanish/ (Spanish) http://www.oths.k12.il.us/foreignl/elfrinka/rChurros.htm (Churros, spain) http://www.prairienet.org/cosmo/recipes/span-s97.html http://recipes2.alastra.com/spanish/default.html http://www.recipeatlas.com/spanishrecipes/ http://www.astray.com/recipes?search=spanish http://www.elook.org/recipes/european/spanish1.html (turn pages)

Tembleque - Coconut Pudding This recipe for tembleque makes a rich and smooth coconut pudding perfect for birthday parties or any special occasion. INGREDIENTS: * 4 cups coconut milk * 1/2 cup sugar * 1/2 cup cornstarch * 1/4 teaspoon salt * ground cinnamon for garnish * cinnamon sticks for garnish PREPARATION: 1. In a sauce pan mix together the cornstarch and salt. 2. Whisk in the coconut milk and simmer over low heat. 3. Stir constantly until the mixture is thoroughly cooked and thickens. 4. Remove the saucepan from the heat and pour pudding into individual dessert cups. 5.Allow the pudding to chill in the refrigerator for at least an hour. Garnish with sprinkled ground cinnamon and/or a cinnamon stick.