Culture

11 Delicious Latin American Desserts You Can Totally DIY

All countries have their own culinary traditions and they all enjoy their version of a sweet treat. Latin America is no different and the area boasts some of the best and sweetest desserts in the world, which is no surprise since so much of the world’s cane sugar is grown in the region. Caramel also stars in many of the desserts that are popular in Latin America. With so much going for it, it’s no surprise that dessert reigns in most parts of the area. One of the region’s most revered ingredients is cajeta, which is caramel made from goat’s milk. Other parts of the region love using dulce de leche, which means “milk candy.” Latin America is a pretty large place and the desserts tend to vary a bit depending on whether you’re in Brazil, Argentina or Uruguay, but one thing they all have in common is a mouthwatering deliciousness that will always send you back for seconds.

1. Brigadeiro

Credit: @mirandaquitutes / Instagram

This is a traditional Latin American dessert that you’ll find primarily in Brazil. It was created in 1940 and consists of a delightful blend of condensed milk, cocoa powder and butter. To top things off, this sweet treat is then covered in chocolate sprinkles. Brigadeiros can be enjoyed hot, warm or cold. There are several variations that can change up the flavor, including pistachio, coconut, strawberry and peanut butter.

Ingredients:

  • 3 tablespoons unsweetened cocoa
  • 1 tablespoon butter
  • 1 14-ounce can sweetened condensed milk

Credit: @culinariacriativa_ / Instagram

Directions:

1. In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes.

2. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.

Source: All Recipes

2. Churros

 Credit: @ildiariodiale / Instagram

These delicious pieces of fried dough is often dusted with cinnamon and sugar and served with warm melted chocolate for dipping. Most experts will say that the dessert originated in Spain and Portugal, but made its way to Latin America with immigrants where they are often filled with dulce de leche or cajetaIn some parts of Latin America, you can also find them glazed.

Ingredients:

  • 1 cup water
  • 1/2 cup butter or margarine
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3 eggs, beaten
  • Vegetable oil, for frying
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon, optional

Credit: Instagram
Chocolate for dunking:
  • 1 tablespoon cornstarch
  • 2 cups milk
  • 4 ounces dark chocolate, chopped
  • 1/4 cup sugar

Directions:

  1. To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.
  2. To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn’t start to thicken after 5 minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place.
  3. Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon on a plate and reserve.
  4. Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
  5. When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)
  6. Pour the chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip.

3. Flan

Credit: @arte_culinario / Instagram

Latin American flan is a dense and creamy custard dessert that usually has a smooth, silky texture. It’s most often served in a rich caramel sauce. It’s made with sweetened condensed milk, as is customary with many Latin American desserts. Some people liken it cheesecake, while others say it closely resembled pudding. Either way, the texture and flavor are perfect for each other.

Ingredients:

  • 2/3 cup sugar
  • 2 large eggs plus 5 yolks
  • 1 (14-oz) can sweetened condensed milk
  • 1 (12-oz) can evaporated milk
  • ½ cup whole milk (half-and-half or 2% milk may be substituted but do not use skim milk)
  • 2 teaspoons vanilla extract
  • 1 tablespoon Bourbon (see note)
  • ½ teaspoon salt

Credit: @frambuesaycaramelo / Instagram

Directions:

  1. (This recipe should be made at least one day before serving.) Adjust a rack to the middle position and preheat the oven to 300°F.
  2. Stir together the sugar and 1/4 cup water in a medium heavy saucepan until the sugar is completely moistened. Bring to boil over medium-high heat and cook, without stirring, until the mixture begins to turn golden. Gently swirling the pan, continue to cook until sugar is a honey color. Remove from the heat and swirl the pan until the sugar is reddish-amber and fragrant, 15 to 20 seconds. Carefully swirl in 2 tablespoons of warm tap water until incorporated – be careful as the mixture will bubble and steam. This whole process should take less than 10 minutes.
  3. Pour the caramel into an 8½ x 4½-inch loaf pan; do not scrape out the saucepan. Set the loaf pan aside. (To clean the hardened caramel from the saucepan, fill the pan with water and bring it to a boil.)
  4. Whisk the eggs and yolks in large bowl until combined. Add the sweetened condensed milk, evaporated milk, whole milk, vanilla, Bourbon, and salt and whisk until incorporated. Strain the mixture through a fine-mesh strainer into a large bowl to remove any bits of egg; then pour the strained custard into the loaf pan over the caramel.
  5. Place the loaf pan in the center of a 9×13-inch baking or roasting pan (preferably with high sides) to make a water bath. Place the nested pans in the oven; then, using a tea kettle or pitcher, pour hot water around the loaf pan until it reaches about halfway up the sides of the loaf pan. Bake for 75 – 90 minutes, until the custard is set around the edges but still a bit jiggly in the center. (Don’t worry that it seems undercooked. The custard will continue to cook as it cools, and the center will set completely — I promise!) Carefully remove the pans from the oven and leave the flan in the water bath for 1 hour to cool.
  6. Remove the loaf pan from the water bath and wipe the pan dry. Cover tightly with plastic wrap and chill in the fridge overnight or up to 4 days.
  7. To unmold the flan, carefully slide a sharp knife around the edges of the pan. Invert a platter with a raised rim (to contain the liquid caramel) on top of the flan and turn the pan and platter over. If the flan doesn’t release immediately, let it sit inverted for a minute and it should slide out. When the flan is released, remove the loaf pan. Using rubber spatula, scrape the residual caramel onto the platter. You won’t be able to release all of the caramel – that’s okay. Slice the flan and spoon the sauce over individual portions. (Leftover flan may be covered loosely with plastic wrap and refrigerated.)
  8. Note: If you would like to omit the Bourbon, replace with an additional 2 teaspoons of vanilla extract.

Source: Once Upon A Chef

4. Helado

Credit: @dennis_veloz_ec / Instagram

Helado hails from Argentina and is similar to gelato. The traditional flavors are dulce de leche or chocolate, but there are many others to choose from too, including sweet wine and various fruit flavors. In Argentina, people often have their helado delivered, but you’ll also find a shop selling helado on virtually every street corner too.

Ingredients:

  • 1 cup of diced strawberries
  • 1 cup of diced mango
  • 1 teaspoon of vanilla extract

Credit: @daiana_ok / Instagram

Directions:

  1. Puree fruit: Puree strawberries with a food processor or a stick blender. Set aside. Mix mango and vanilla extract and with a food processor or a stick blender. Set aside.
  2. Making jars: Pour two tablespoons of strawberry puree in a small glass jar. Cover with mango puree. Continue layering until you reach the top. Freeze until it’s mostly hard. Serve immediately.

Source: Dominican Cooking

5. Dulce de Guayaba

Credit: @comopreparar / Instagram

If you like fruity desserts or you’re in love with a cheese tray, you’re in luck when it comes to dulce de guaybaya. This fantastic creation hails from Paraguay and is surprisingly easy to make. It’s basically just a guava gel, topped with a chunk of hard white cheese. It’s unlike anything you’ve ever had, but you won’t be sorry you gave it a try!

Ingredients:

  • 8 ripe guavas
  • 2 cinnamon sticks
  • 1 quart of water (more if necessary)
  • 1 cup of brown sugar

Credit: @andypipoka / Instagram

Directions:

  1. Wash and peel the guavas. Cut into halves and scoop out the seeds.
  2. In a thick-bottomed pot boil the seeds and the cinnamon sticks in 1 quart [1lt] of water over low heat until the seeds separate and the water is dark. Add more water if it becomes necessary to maintain the same level.
  3. Strain the liquid and eliminate the seeds and cinnamon. Return this liquid to the pot, along with the sugar and guava halves.
  4. Boil until the guava becomes very soft, and the liquid has reduced to about one cup. Cool to room temperature.
  5. Blend the guava and the liquid left from boiling. Return to the pot, cook over medium heat stirring the pot so it doesn’t stick to the bottom or burn. Be careful with splatters!
  6. To make sauce, stop it when it has thickened enough to drizzle. To make it into spreadable jam, stop when it has thickened to the consistency of yoghurt. To make into candy cubes, wait until the paste starts lifting from the bottom, and pour it into an oiled small square mold and let it cool to room temperature. Cut into cubes.

Source: Dominican Cooking

6. Picarones

Credit: @casadeoficios / Instagram

Native to Peru, picarones are a unique blend of tastes that closely resemble a cross between pumpkin pie and doughnut. They’re made from sweet potatoes and squash, and then seasoned with anise, sugar and then deep fried like a doughnut. They are served with a homemade sugar sauce, similar to molasses.

Ingredients:

  • 1pound sweet potatoes
  • 1pound pumpkin
  • 2 teaspoons aniseed
  • 1 tablespoons sugar
  • 1 ¾ tablespoons active dry yeast
  • 1pound all-purpose flour
  • Vegetable oil for frying
  • 4 cups chancaca syrup
  • For the syrup:
  • 2 chancaca pieces
  • 2 cinnamon sticks
  • 6 cloves, 1 fig leaf
  • 2 star anise
  • pineapple peels
  • 1 orange, whole

Credit: @peruanospuntope / Instagram

Directions:

  1. Peel the sweet potatoes and cut in medium sized squares. Peel and chop the pumpkin. Put in a heavy saucepan with the aniseed, add water to cover, and cook over medium-high heat until soft. Drain, reserving the water, and process in the food processor or mash the sweet potatoes and pumpkin to form a soft puree.
  2. Cool the water to lukewarm. In a bowl put one cup cooking water and the sugar; add the active dry yeast, stirring until dissolved. Cover and let rest for 10 minutes in a warm place, until it forms a sponge.
  3. Put the potato and pumpkin puree in a large bowl; add the activated yeast. Add the flour, and mixing with your hands add ½ cup of the cooking water, until the dough is no longer sticky, and feels soft and silky. Cover with a kitchen towel and let rest in a warm and quiet place, until double or triple in volume, at least two hours.
  4. When the dough is ready, heat a good amount of oil in a big saucepan to deep-fry the picarones.
  5. This is a fundamental step and requires skill and training. With practice, you will get there. Have a bowl with cold water nearby; with one wet hand, take a portion of dough, and quickly try to make a ring shape with your thumb while you put it in the hot oil. With a long wooden stick, turn the picarones around (you can use a kitchen fork to do this). Serve drenched with syrup.
  6. For the syrup:
  7. Chop chancaca and put in a saucepan with cinnamon sticks, cloves, fig leaf, star anise, pineapple peels, and orange. Cover with water and cook over medium heat, stirring occasionally until the chancaca is dissolved and forms a thick syrup. Strain discarding the solids, cool to room temperature, and put in a jar to have it ready to pour over picarones. You can substitute chancaca with molasses syrup or muscovado sugar.

Source: Perude Lights

7. Dulce de Tres Leches

Credit: @sweetnsalt_ec / Instagram

Made with three kinds of milk and stacked into four delectable layers, dulce de tres leches cake is a soft and spongy masterpiece. It has an incredible caramel flavor that pairs well with the different types of milk and it’s often topped with whipped cream. It’s popular throughout Latin America, but its origins are likely from Nicaragua.

Ingredients:

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 6 large eggs, separated
  • 1 cup sugar
  • One 14-ounce can sweetened condensed milk
  • One 12-ounce can whole evaporated milk
  • 1 1/2 cups heavy cream
  • 1/2 cup light rum
  • Dulce de leche

Credit: @thebakeryside / Instagram

Directions:

  1. Preheat the oven to 325°. Butter a 9-inch square baking pan. In a medium bowl, whisk the flour with the baking powder. In a large bowl, using a handheld electric mixer, beat the egg whites at medium-high speed until stiff peaks form. In another large bowl, beat the egg yolks with the sugar at medium speed until pale and thick, about 3 minutes. Beat the egg whites and the dry ingredients into the egg yolk mixture until smooth.
  2. Scrape the batter into the prepared pan and bake in the center of the oven for 30 minutes, until golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  3. In a 13-by-9-inch baking dish, whisk the condensed milk with the evaporated milk, heavy cream and rum. Cut the cake into 3-inch squares and add them to the baking dish, turning gently once or twice. Tilt the dish and spoon the liquid over the squares until well-soaked, about 5 minutes. Pour off all but a thin layer of the liquid and reserve for another use. Cover and refrigerate the cakes overnight.
  4. Carefully transfer the squares to plates. Drizzle with the Dulce de Leche and serve.

Source: Food and Wine

8. Espumillas

Credit: @lanegritasv / Instagram

Hailing from Ecuador, espumillas are meringues served in ice cream cones and can be found sold on the street throughout most cities. The name translates to “little foam” and the dessert is popular among children and it’s often served with blackberry syrup.

Ingredients:

  • 8 ripe guavas or guayabas – if you can’t find fresh guavas you can get them frozen in Latin grocery stores and defrost them
  • 1 – 1 ½ cups sugar, adjust based on your preference, you can start with 1 cup and then taste and add more if needed
  • 2 egg whites
  • Garnishes: Arrope or berry syrup, sprinkles and/or coconut flakes

Credit: @fromnicaragua / Instagram

Directions:

  1. Peel the guavas -they should be very soft and ripe- with a vegetable peeler. Remove the seeds and just keep the meaty flesh parts. Put the guava pieces in a large bowl and mix it with sugar until everything is pureed. You can use a fork or a vegetable masher for this part.
  2. The alternative method is to cut the guavas in halves, place them in the blender (no water), and blend until you have a puree. Then strain the puree and use an electric blender to mix in the sugar.
  3. Add the egg whites to the guava and sugar puree, mix using the electric mixer until you have stiff creamy texture. As mentioned the texture will be coarser if you made the guava puree by hand and smoother if it was done in the blender.
  4. Serve immediately in ice cream bowls or ice cream cones, drizzle with the arrope or berry sauce and sprinkles or coconut flakes.

Source: Laylita

9. Torta De Mil Hojas

Credit: @madrina.gastronomia / Instagram

This huge dessert is commonly served in Chile and is a cake made from a multitude of layers. Sometimes called the “thousand layer cake,” it’s a towering creation (though not really 1,000 layers) that combines crispy layers of puff pastry with a gooey caramel and milky filling. The cake is then covered in frosting and served. Some people like to scatter the frosting with nuts for a great dose of added flavor and crunch.

Ingredients:

  • 3 cups sifted flour
  • 250 grams/ 8 oz unsalted butter, room temperature
  • 3 egg yolk, room temperature
  • ¾ cup milk
  • 1 tablespoon rum or pisco
  • 1 pinch of salt
  • 3 cups of dulce de leche or caramel (available in Latin supermarkets, I like La Lechera brand sold in cans, usually right next to the condensed milk)
  • 2 1/2 cup chopped walnuts
  • ¼ cup powdered sugar

Credit: @flip_in_philly / Instagram

Directions:

  1. Combine the flour and salt in a big bowl. Add butter in chunks, egg yolks, milk and liquor, work to form a dough of medium consistency. Do not work with your hands, use a fork or 2 knives or a stand mixer with the paddle attachment, the important thing is not to use your hands because the body heat will melt the butter and bits of butter remaining in the dough are what gives the crispness to the dough. Wrap in plastic wrap and let stand in the fridge overnight or at least 6 hours.
  2. Preheat oven to 350F or 180C.
  3. Divide the dough into 14 equal portions. Roll each piece on a floured counter until very thin, using a paring knife cut circles of 9″ of diameter, I usually use a cake pan as a guide, pierced the circle of dough with a fork in almost the entire surface and bake for 5-7 minutes until golden, let cool.
  4. Assemble the cake filling in between each layer with dulce de leche, every three layers add ground walnuts also, saved 1 cup for decoration purpose. Cover the whole cake with a thin layer of dulce de leche and sprinkle with a mixture of walnuts, powdered sugar, and crumbs.
  5. Let it rest well cover in the fridge and serve at room temperature.

Source: En Mi Cocina Hoy

10. Tawa Tawas

Credit: Instagram@wysmakowane.pl

Tawa tawas are deep fried dough and are popular throughout Bolivia. They’re easy to make and have such a heavenly flavor and texture that they’ll easily be your new favorite dessert. Similar to a sopapilla, tawa tawas are usually served dusted with powdered sugar and with honey for dipping.

Ingredients:

  • 2 cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 2 eggs
  • 1/2 cup water or milk
  • 2 cups butter or oil to fry
  • 1 cup cane honey

Credit: @katharos.mk / Instagram

Directions:

  1. In a large bowl, sift flour, baking powder, and salt. Then, add butter and mix well.
  2. Add the eggs, slightly beaten. Then add water or milk, little by little, and mixing very well until getting a smooth dough.
  3. Place the dough on a table, slightly sprinkled with flour, and knead it. Let it rest for ten minutes, covered with a dish cloth or towel.
  4. On the table, place half the dough and stretch it out until it becomes very thin (about a tenth of an inch). Cut the dough into small rhombus-shaped pieces, 11/2 wide. Then cover them with a cloth. Repeat the process with the remaining half of dough.
  5. In a large pan, heat oil at a high temperature. Fry several pieces simultaneously. Once they are golden on one side, turn them over until they are golden on the other side too.
  6. Remove the tawa-tawas from the frying pan, drain them and place them on a paper sheet to absorb oil. Finally, place them in tray and pour cane honey over them. If wanted, sprinkle with fine sugar too.

Source: Bolivia Web

11. Platanos Calados

Credit: @dannabanana123 / Instagram

This dessert might be simple, but it’s packed with flavor and allows a Latin American staple — the plantain — to shine. It’s also a great use for very ripe plantains, which are sugar, water, cloves, cinnamon and lemon juice and simmered. The result is a sweet and spicy dessert that is great on its own, but is often served with a soft white cheese.

Ingredients:

  • 2 large very ripe plantains, peeled and cut into 4 chunks each one
  • ½ cup light brown sugar or grated panela
  • 1 cup of water
  • 2 cinnamon sticks
  • ½ tablespoon butter

Credit: @nutrirenatachequer / Instagram

Directions:

  1. In a small pot place all the ingredients, cover and cook over medium heat for 15 to 20 minutes.
  2. Transfer to a serving plate and serve with white cheese.

Source: My Colombian Recipes

Notice any needed corrections? Please email us at corrections@wearemitu.com

Chicago’s Mi Tocaya Is Offering Up Free Mexican Homemeals For Undocumented Community

Culture

Chicago’s Mi Tocaya Is Offering Up Free Mexican Homemeals For Undocumented Community

mitocaya / Instagram

Undocumented communities are being left out of Covid relief plans. Chef Diana Dávila of Mi Tocaya in Chicago is working to help undocumented restaurant worker in the time of Covid. Abuse of undocumented workers is rampant in certain industries and Chef Dávila hopes to offer some kind of help.

Mi Tocaya is a Mexican restaurant in Chicago’s Logan Square that wants to help the community.

Covid-19 has devastated the hospitality industry with restaurants being hit exceptionally hard. Restaurants have been forced to close their doors for good as the virus dragged on with no decent relief plan from the federal government. As several countries financially support citizens to avoid economic disaster, the U.S. government has given citizens $1,800 total to cover 10 months of isolating and business closures.

Namely, Mi Tocaya is working to help the undocumented community.

Mi Tocaya, a family-run restaurant, is teaming up with Chicago’s Top Chefs and local non-profits Dishroulette Kitchen and Logan Square Neighborhood Association. The goal is to highlight the issues facing the undocumented community during the pandemic.

The initiative called Todos Ponen, is all about uplifting members of our community in a time of severe need. The restaurant is creating healthy Mexican family meals for those in need.

”We asked ourselves; How can we keep our doors open, provide a true service to the community, maintain and create jobs, and keep the supply chain intact by supporting local farmers and vendors. This is the answer,” Chef Dávila said in a statement. “I confidently believe The TODOS PONEN Logan Square Project addresses all of the above and can very well be easily implemented in any community. Our goal is to bring awareness to the lack of resources available to the undocumented workforce- the backbone of our industry.”

The initiative starts in February.

Mi Tocaya is offering 1000 free meals for local farmers and undocumented restaurant workers. The meals are available for pickup Tuesday through Friday from 11 a.m. to 3 p.m. at 2800 W Logan Blvd, Chicago, IL 60647. to make this happen, Mi Tocaya also needs your help.

The restaurant has teamed up with two nonprofits to make sure that they can scale their operation to fulfill their commitment. They are also asking for donations to make sure they can do what they can to help undocumented restaurant workers.

According to Eater LA, 8 million restaurant workers have been laid off since the pandemic started. Some restaurants have had to lay off up to 91 percent of their staff because of Covid, about 10 percent of those are undocumented. In the cities, that number is as high as 40 percent of the laid-off restaurant staff are undocumented.

“People don’t want to talk about the undocumented workforce, but they’re part of our daily routine in most restaurants,” Jackson Flores, who manages the operations of Mi Tocaya, said in a statement. “They are in the toughest position in the whole economy because they’re an invisible part of it. Restaurant worker advocacy groups have added the creation of relief funds to their agendas, but there have yet to be long-term changes in protections for undocumented workers. Without access to unemployment benefits and other government resources, this group is especially vulnerable.”

READ: Hands-Free Cholula Dispensers Have Become a Thing In Restaurants Because of COVID-19

Notice any needed corrections? Please email us at corrections@wearemitu.com

From TV-less Weekdays To Cereal Bowls, People Are Sharing The Strangest House Rules

Culture

From TV-less Weekdays To Cereal Bowls, People Are Sharing The Strangest House Rules

James Leynse / Getty

If you’ve ever spent the night at someone else’s home, you know that there are people in the world who have house rules that can be very different from your own. From rules about drinking all of your milk cereal to not raising the volume of the television to a hearable level, different households have them all. Now, some of these crazy house rules are being shared in the comments section of an AskReddit. Not only are some of the stories and rules shared wild, some are also even a little sickening.

Check them out below!

“I had a friend who instead of washing the dishes after a meal just put them straight back in the cupboard. I thought his parents would freak out but it turns out it was just something they did in their house. Whenever I went over I always made sure to eat beforehand.” Reddit User

“Family who babysat me when I was young had a rule of “no drinking during meals” and I don’t just mean soda, juice or milk, no water until your meal is done. This was insane to me because we would be called in to supper/lunch after playing outside in the summer and weren’t allowed to drink anything until we sat down and finished our plates. Also, this rule didn’t apply to the father of the family who would often drink beer during meals.

My great-aunt had a parlor room in which all the furniture was covered in plastic and never used, it also had a plastic walkway going through the middle (just a strip of plastic cover) which was the only path you could walk on (she would flip out if you touched carpet).” –Random_White_Guy

“I wasn’t allowed to put extra salt on my food, had to be in bed by 8pm (all the way through middle school), and had to ride my bike to school everyday even though my best friends parents offered to take me.” –willwhit87

“No fighting over the heel of the bread. The father once off hand told his oldest children that the heel of a loaf of bread was the best and made them want it instead of the regular pieces. By the time there were 4 kids sometimes fist fights would break out over the heels. Loaves had been opened on both sides, or loaves were a mess because someone reached through the sack and pulled the back heel out. For a while there was a turn system where the heels were promised to a child for each loaf, but that fell apart when one went to summer camp and lost their turn. One time my friend wasted an afternoon waiting for his mother to come home with a fresh loaf of bread instead of going out and playing. I witnessed fist fights over the bread most people throw away.” –DarrenEdwards

“In college I had a friend that lived with his grandparents when he went to school. Before they’d let him leave the house his grandmother would say ‘nothing good happens after midnight’ and he would have to repeat it. If I was there, I would also have to repeat the phrase.” –iownalaptop

“I slept over a friends house in grade school one time. He prepared us a bowl of cereal the next morning for breakfast. Not thinking ANYTHING of my behavior, I didn’t finish the milk. I just never used to. I don’t know.

He was like “You uh…gonna finish that?”

“Uhhh oh…I uh…I don’t think so? Does that matter?”

He panicked. Absolutely panicked. I think he put it down the toilet before his parents came back into the room.

I don’t know what the rule was, exactly, but FINISH YOUR MILK OR DIE would be my guess based on his reaction. I still feel bad about it. I was like 8 and didn’t think.” –soomuchcoffee

“When I was a kid. I spent the night at one of my friends house. And you were allowed to drink a soda like sprite before bed. But you had to stir it till all the carbonation was gone.. Don’t ask me why…” –newvictim

“I had a friend in middle school, and his dad worked for Pepsi. No one was allowed to bring any Coke products into the house. The first time I went there his mom told me I could not come in the house because I had a Dr. Pepper. I thought she was joking and tried to walk in, but stopped me and said that if I don’t throw that in the garbage outside that I would have to leave. They were fucking serious about that shit.” – SlowRunner

“During college years, I used to visit my friend during summer months at his parents’ house, where he lived at that time. They had two odd “house rules” I’ll never forget:

  1. We couldn’t open any window in the house (even the bathroom window) – ever! Even if it was far cooler outside than inside during the summer.
  2. We weren’t allowed to close our bedroom doors at night, so that his parents’ cat could have free access to all rooms at all times. (This made it difficult to sleep, without a breath of air from the windows, and the cat walking over us in bed while trying to sleep.)” –Back2Bach

“I knew this family that would share the same bathwater as a means to cut down on their water bill. So when one person took a bath, they ALL took a bath that day. The waiting list was about 4-5 people deep. From what I understand, a lot of families do this, however, I just couldn’t see myself washing off in someone else’s soapy leftovers =( If that were the case, I got first dibs on getting in the bathtub first lol”- __femme_fatale__

“My ex’s family would throw all their left over food over their balconey instead of putting in the trash can. I asked them why they did that, they replied it keeps bugs away……..and didnt think rotted food right outside their door would bring bugs.” –PimemtoCheese

“I had a friend whose mom required her to sit on the floor. Never a chair, couch, bed, or other piece of furniture. I went to her house once and sat down on her bed and she flipped out, made me get off it and spent several minutes smoothing the sheets to make it look flat again. I think her mom thought “kids are dirty” but the rule was in place even after bathing and wearing clean.” –knitasha

“Went over to a school-mates’s house for dinner when I was in elementary school…his mom cut everyone’s good into little tiny bites before giving you the plate and only let us eat with a spoon… Her oldest daughter apparently choked on something once when she was a teenager and it became a rule…even on hamburger and hotdog night.” –GRZMNKY

“I was doing a project with a classmate at her house and on our way to her house we stopped at a store and picked up some snacks. We did our schoolwork and then just kind of played and messed around while eating those snacks. Then her mom came home and lost her absolute shit about the snacks. It wasn’t so much that we had eaten them, it was because the snacks had crumbs that had contaminated their otherwise purified home.

My friend had to stop everything and vacuum the entire house to get every crumb of snack, then take the nearly empty vacuum bag, the empty snack bags, and the half-empty but “contaminated” bag of kitchen trash outside and ask one of the neighbors if she could put it in their garbage bin because not a crumb of that kind of food was allowed on the property in any form after sunset. My mom picked me up and as I was leaving they were doing some additional purification ritual and my friend was praying for forgiveness for having potentially defiled their home.

Turns out they were 7th Day Adventist and it was against their code or whatever to have leavened foods in their house/property during a certain period of time? I don’t remember the exact details, but I remember it was a pretty big thing about how every crumb had to be removed from the property ASAP.” – alexa-488

“My neighborhood friend and I would hang out almost every day of the summer. We would go out exploring in the woods with a bunch of our friends and would usually come back all muddy and tired. My friend was very nice and would offer me water and food. His parents would take those away from me if they saw me with them saying they were only for their children. He was always allowed to eat at our house yet I’d have to walk back if they started having any type of meal. The worst though was his next door neighbor who had a daughter our age and when we were hanging out we all got muddy (we were 10) the girls mom proceeded to take her daughter and my friend into her house to clean them up and told me I wasn’t allowed to enter and that I could use the hose. Some people just know how to ruin a kid’s self esteem.” –boomsloth

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