One of the only shows my husband will watch with me is Good Eats with Alton Brown. I like watching his show because I enjoy learning the how and why details of cooking, and that's what Good Eats is all about, but I don't try many of Alton's recipes. We were watching it earlier this month though and Alton made a Tres Leche cake. My guy turned to me after the show and said, "I would love to try that cake some time". Since my husband was nice enough to watch the show with me I couldn't refuse his requested. I love cake and milk and to be able to combine them in this beautiful creation is well worth the effort.

Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract
For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half
For the topping:
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract
For the cake:
Directions
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

I got this from my friend Cindy. She is such a wonderful cook. She uses the freshest ingredients, usually from her garden, and it makes for the most amazing dinners. After her wonderful dinner yesterday she brings out this amazing cheesecake. I couldn't wait to make it for myself because having just one piece just wasn't working for me.

From Rocking V Cafe Kanab, Utah
Makes a 9 or 10 inch cheesecake, 12 servings

Crust
2 cups crushed graham crackers
1/2 cup melted butter
1/2 cup chopped pecans

Filling
1 1/2 pounds (24 Ounces) softened cream cheese
1 cup sugar
3 eggs
1/2 teas salt
2 table vanilla extract
1/4 cup amaretto, or other almond flavored liqueur
3 cups sour cream
1 cup prepared caramel topping
1 cup pecan halves
whipped cream for garnish

For the crust, preheat the oven to 350 degrees F. In medium bowl mix the ingredients together and press into the bottom of 9 or 10 inch springform cake pan. Bake 8 minutes. Cool while preparing the filling, and turn the oven down to 325.

For the filling, in a large bowl, whip the cream cheese until smooth. Beat in the sugar. Add the eggs and beat until smooth. Add salt, vanilla extract, and amaretto, again beating until smooth. Beat in the sour cream until just blended. Pour into the crust. Gently stir 3/4 cup caramel topping into the top half of the cheesecake, being careful not to lift the graham crust into the mixture. Arrange pecan halves around the edges of the pan. Drizzle remaining 1/4 cup caramel syrup over the pecan halves.

Bake for 50 minutes, then shut off the oven and leave the cheesecake in it for 1 hour. Cool the cheesecake on the countertop for another hour, then refrigerate for 6 hours. Remove the springform ring. Place the cheesecake in the freezer for 30 minutes before serving.

Serve with a dollop of whipped cream. Stays fresh up to 3 or 4 days in refrigerator.