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Buñuelos
(Sweet Fried Bread)
Yield: 3 cups 3 cups sugar 3 teaspoons cinnamonDirections 1. Combine sugar and cinnamon in a small mixing bowl. 2. Sprinkle mixture over buñuelos until they are evenly coated.
Yield: Approximately 5 cups Heating Time: Approximately Temperature: Medium 5 minutes 1 1/2 cups sugar 3 tablespoons margarine 1 1/2 cups brown sugar 1 1/2 teaspoons cinnamon 1 1/2 cups water 3 tablespoons dark corn syrup 1. Combine all ingredients in a medium-sized saucepan. 2. Heat at medium heat until sugar disolves, stirring constantly. Boil mixture rapidly for 1-2 minutes, or until two drops of syrup run together off spoon. (The glaze will be a thin syrup.) 3. Remove glaze from heat and cool for several minutes. Dip each buñuelo into the glaze, one at a time, coating both sides evenly. 4. Drain buñuelos on a rack for 30 minutes (glaze will be slightly sticky) before serving.
Capirotada O Sopa
(Bread Pudding)
Yield: 6 servings Baking Time: 20-30 minutes Temperature: Low, 350°F.Ingredients
3/4 cup sugar 3/4 cup raisins 2 cups boiling water 1 cup grated sharp cheddar 1/2 cup maple syrup cheese 6 slices toasted bread, buttered and cut into 1 inch piecesDirections
1. Place sugar in a heavy pan. Stir sugar, at low heat, until it is liquified and light, golden brown. 2. Add water and stir constantly until sugar is dissolved. Add syrup and simmer for 2-3 minutes. 3. Layer bread, raisins, and cheese in a 1 1/2 quart buttered casserole dish. Pour hot syrop over mixture and top with cheese. 4. Cover dish and bake in a 350°F oven for 20-30 minutes.
Arroz Dulce
(Rice Pudding)
Yield: 10-12 servings Baking Time:Approximately Temperature: High, Low 25 minutesIngredients
1 cup rice 1 cup raisins 2 cups water 3 eggs separated 1 teaspoon salt 3/4 teaspoons vanilla 2 cups evaporated milk 1/4 teaspoon cinnamon 3/4 cups sugar 1/4 teaspoon nutmeg (optional)Directions
1. Combine the rice, water, and salt in a large saucepan. Bring the water to a boil at high heat. Cover saucepan. 2. Reduce heat to low and continue to cook for 12-15 minutes, or until the water is absorbed. 3. Combine milk, sugar and egg yolks and add to rice. Add raisins, vanilla, and cinnamon, and simmer for 5 minutes. Remove from heat. 4. Beat the egg whites until stiff and fold into the rice. Chill and garnish with nutmeg before serving.
Empanaditas Fritas
(Fried Meat or Fruit Turnovers)
Yield: 6-9 dozen* Total Frying Time: Temperature: Medium-High 20-30 minutes Freeze well* Quantity will vary with size of empanaditas.Ingredients
1 teaspoon active dry yeast Meat or fruit filling 1 1/2 cups water (105°-115°F) Shortening 4 cups flour 1 tablespoon powdered sugar 1 teaspoon salt (optional) 1/4 cup shorteningDirections
1. Dissolve yeast in water in a small mixing bowl. 2. Combine flour and salt in a large mixing bowl and cut in shortening. 3. Make a well in center of dry ingredients. Add liquid to dry ingredients and work into a dough. 4. Knead dough until it is smooth and satiny. 5. Roll dough to a 1/4 inch thickness on a lightly floured board. Cut pastry into circles 3 inches in diameter.** 6. Place a spoonful of filling off-center on each pastry circle. Fold pastry in half over filling and pinch edges together to seal. 7. Heat 2 inches of shortening in a heavy pan at medium-high heat. 8. Fry empanaditas until golden on both sides, turning once. Drain on absorbent towels. 9. Sprinklw empanaditas with powdered sugar, if desired.
Relleno De Carne
(Meat Filling)
Yield: Filling for 6-9 dozen Cooking Time: Approximately
empanaditas 1 hour
Temperature: Medium
Ingredients
1 1/2 pounds meat (beef, pork 1-4 teaspoons cloves
or beef tongue) 1 teaspoon cinnamon
Water 1 teaspoon salt
1 cup raisins 4 cups piñon nut meats*
1 cup applesauce 1/4 cup sherry wine **
3/4 cup sugar
1/2 cup dark corn syrup or
light molasses
Directions
1. Place meat in a medium-sized saucepan and cover with water. Cook
at medium heat until meat is tender, approximately 1 hour.
2. Grind meat after it has cooled.
3. Place ground meat in a large mixing bowl and add all remaining
ingredients. Mix well. (The filling should be thick and moist.)
* Other types of nuts may be substituted.
** Additional wine may be added.
Relleno De Fruta
(Fruit Filling)
Yield: Filling for 6-9 dozen Cooking Time: Approximately empanaditas 1 hour Temperature: MediumIngredients
1 pound dried peaches or 1/2 teaspoon salt apricots 2 teaspoons cinnamon 1 cup water 1 teaspoon nutmeg 1/4 teaspoon ground coriander 1 cup raisins (optional) 2 1/2 cups sugar Directions1. Place dried fruit in a medium-sized saucepan and cover with water. Cook at medium heat until fruit is soft and almost mushy. Drain. 2. Purée cooked fruit in a blender and add remaining ingredients. Mix well.
Empanaditas Al Horno
(Baked Fruit Turnovers)
Yield: 6-9 dozen* Baking Time: 10-12 minutes Temperature: 450°F Freeze WellIngredients
2 recipes pie pastry Meat or Fruit Filling** (double crust)Directions
1. Roll pastry to a 1/2 inch thickness on a lightly floured board. Cut pastry into circles 2 inches in diameter.*** 2. Place a spoonful of filling, off center, on each pastry circle. Fold pastry in half over filling and pinch edges together to seal. 3. Place filled empanaditas on an ungreased baking sheet. Bake in a 450°F oven for 10-12 minutes, or until empanaditas are golden.
* Quantity will vary with size of empanaditas
** See recipes for fillings above.
*** Varied sizes may be made.
Flan Caramelisado
(Carmel Custard)
Yield: 6 servings Baking Time: 1 hour and Temperature: Medium, Low 10 minutes 350°FIngredients
2 cups sugar 6 eggs 3 1/2 cups milk 1 teaspoon vanilla 1 cinnamon stickDirections
1. Place 1 cup of sugar in a heavy pan. Stir sugar at low heat until it is liquid and light, golden brown. 2. Pour carmelized sugar evenly into six warm custard cups. Set cups aside. 3. Place milk and cinnamon stick in a medium-sized saucepan. Scald milk at medium heat and allow to cool. 4. Beat eggs until foamy. Gradually add remaining sugar to eggs and beat well. 5. Gradually add scalded milk to egg mixture, stirring until sugar dissolves. Add vanilla. 6. Pour mixture into caramel-lined cups. Place cups in a pan of hot water and bake in a 350°F oven for 1 hour and 10 minutes.
Natillas
(Soft Custard)
Yield: 6-8 servings Cooking Time: 30-45 minutes Temperature: MediumIngredients
4 eggs, separated 1/8 teaspoon salt 1/4 cup flour Nutmeg 4 cups milk Cinnamon 3/4 cup sugarDirections
1. Place egg yolks, flour, and 1 cup of milk in a small mixing bowl. Stir to make a smooth paste. Set aside. 2. Place the remaining milk, sugar, and salt in a medium-sized saucepan and scald at medium heat. 3. Add the egg mixture to the scalded milk and continue to cook at medium heat until a soft custard consistency is reached. Remove custard from heat and allow to cool to room temperature. 4. Beat the egg whites in a medium-sized mixing bowl until they are stiff, but not dry. Fold the egg whites into the custard, chill, and garnish with nutmeg and cinnamon before serving.
Yield: 20 servings Baking Time: Approximately Temperature: High, 400°F 1 1/2 hours Medium-High, Low Freezes WellIngredients
12 cups boiling water, 1/2 cup butter approximately 1 pound brown sugar 1 pound panocha flour 1/4 teaspoon cloves (optional) 2 cups flour 1/4 teaspoon cinammon (optional) 1 1/2 cups sugarDirections
1. Combine 5 cups boiling water, panocha flour, and flour in a large mixing bowl and mix until smooth. Cover bowl and set aside. 2. Place sugar in a heavy pan. Stir sugar at low heat until it is liquid and light, golden brown. Add remaining water to sugar and bring mixture to a boil at high heat. 3. Add butter, brown sugar, cloves, and cinnamon to sugar mixture and stir until sugar is dissolved. 4. Combine sugar and flour mixtures in a large, greased, oven-proof container. Boil mixture at medium-high heat for 15 minutes, stirring constantly. 5. Cover and bake panocha in a 400°F oven for approximately 1/12 hours, or until a pudding consistency has been reached. Chill before serving.
Pastelitos
(Fruit Pies)
Yield: 20 servings Baking Time: 30 minutes Temperature: Medium, 400°F Freeze WellNOTE: Pastelitos are traditionally about as thick as the little finger. Any kind of dried fruit or combination of dried fruits may be used.Ingredients
1/2 pound dried apricots 3/4 teaspoon salt 1 1/2 cups water 2/3 cup shortening 3/4 cup sugar 4-6 tablespoons ice-cold water 2 cups flour 1 1/2 teaspoons sugar 1/2 teaspoon baking powder 1/2 teaspoon cinnamonDirections
1. Place apricots in a medium-sized saucepan and cover with water. Cook at medium heat until fruit is soft and almost mushy. Drain. 2. Preée fruit in a blender, add 3/4 cup sugar, return mixture to saucepan. Cool mixture at medium heat until it is thick. Set aside. 3. Combine flour, baking powder, and salt in a medium-sized mixing bowl and cut in shortening. 4. Make a well in center of dry ingredients. Add water, a small amount at a time, and work mixture into a dough. 5. Divide pastry in half and roll each half on a lightly floured board to fit a 9x11 inch jelly-roll pan. 6. Line jelly-roll pan with one half of rolled pastry. Spread apricot mixture evenly over pastry. 7. Place second half of rolled pastry over top of apricot mixture. Cut pastry edges to just touch sides of jelly-roll pan. Press edges of pastry together with a fork to seal the edges. 8. Sprinkle remaining sugar and cinnamon over top of pastry. Make several vent openings in pastry with the tines of a fork. 9. Bake pastelitos in a 400°F oven for 30 minutes. Cool and cut pastelitos into small squares.
Pastelitos Indios
(Indian Pies)
Yield: 20 servings Baking Time: 30 minutes Temperature: Medium, 400°F Freeze Well* See Pastelitos recipe above.Ingredients
1/2 pound prunes 1/4 teaspoon cloves 1/2 pound dried apples 1/8 teaspoon ginger 1 1/2 cups water 1 recipe pastry for Pastelitos* 1/2 cup sugar 1 1/2 teaspoons sugar 1/2 teaspoon cinnamonDirections
1. Place fruit in medium-sized saucepan and cover with water. Cook at medium heat until fruit is soft and almost mushy. Drain. 2. Purée in a blender, add 1/2 cup sugar and spices, and return mixture to saucepan. Cook mixture at medium heat until it is thick. Cool slightly. 3. Follow recipe for Pastelitos, steps 3 through 9, to complete Pastelitos Indios.
Calabaza Dulce
(Sweet Pumpkin)
Yield: 6-8 servings Steaming Time: Approximately 30 minutesIngredients
2 1/2 cups water, approximately 1/2 cup sugar 3-4 pounds pumpkin 1/2 teaspoon cinnamon 1/4 cup of margarineDirections
1. Pour water into a large container with a rack. Bring water to a boil using high heat. 2. Remove seeds and membrane center from pumpkin and discard. Cut pumpkin into wedges (do not peel). 3. Place pumpkin on rack over boiling water. Cover container and steam pumpkin at medium heat for 30 minutes, or until pulp is tender. 4. Dot pumpkin with margarine and sprinkle with sugar and cinnamon. Serve pumpkin wedges.
Moyettes
(Cinnamon Sugar Crusted Sweet Bread)Yield: 8 servingsIngredients
5 c Sifted all purpose flour 1 c Warm water (105 - 115?F) 2 c Sugar 1 Egg, slightly beaten Salt 1/2 c Melted butter 3 tb Butter OR oil 2 ts Ground cinnamon 1 Active dry yeast (use 2 1 ts Anise extract OR Packages if time is short) 1/4 c AniseedsDirections
1. Sift flour, 1 cup sugar adn salt together. Cut in the butter until the mixture resembles coarse meal. If using oil, stir oil into liquid ingredients after adding the egg. 2. Dissolve yeast in warm water, stir vigorously, and allow to ferment for 5 to 10 minutes. Then add the egg and anise extract or aniseeds. 3. Add a small quantity of the flour mixture to the yeast and beat until thoroughly blended. Let stand for a few minutes, or until dough becomes light and airy. 4. Add the rest of the flour mixture, adding more flour if necessary to make a stiff dough. Knead on a lightly floured board until satiny. 5. Butter the top of the dough, cover with wax paper and let rise until doubled. 6. When the bread has risen, punch it down, and let it rise until doubled again. 7. Knead the dough slightly, then form into balls the size of an orange. With a rolling pin, flatten to 1/2 to 3/4 inch thick. 8. Prepare a topping by mixing together the melted butter, remaining 1 cup sugar and the cinnamon. Spread topping on all sides of the rolls. 9. Let rolls rise until light and about doubled in size. When nearly doubled, preheat oven to 400 degrees F. Bake in a preheated oven for 20 to 25 minutes, or until golden. Slice thinly and butter generously with soft butter. Arrange slices on a platter as desired. They will keep for 2 to 3 days at room temperature when well wrapped. Maximum recommended freezer storage: 3 months Makes 8 to 10 small loaves.
Mexican Rice Tart
Yield: 6 servingsIngredients
---------------------------CRUST-------------------------------- 1 1/4 c Rice,long-grain 2 tb Olives,black,ripe,sliced 2 Egg whites 2 tb Green onion,sliced--------------------------FILLING------------------------------- 1/3 c Monterey Jack,shredded 2 tb Green onion,sliced 1 c Chicken breast,shredded 2 tb Black olives,sliced,ripe 2 tb Green chilies,chopped ---------------------OPTIONAL TOPPINGS-------------------------- Dairy sour cream Black olives,sliced Green chilies,chopped Picante sauceDirections
1. Prepare Crust: Cook rice following package directions, salt optional. Drain to remove any excess liquid. Cool slightly, Lightly beat egg whites in small bowl; stir in olives and green onion. Stir egg-white mixture into rice. Coat inside of 10" tart pan with removable bottom with nonstick vegetable-oil cooking spray. Spoon the rice into the pan to cover the bottom evenly and make a high rim.. 2. Prepare the Filling: Scatter half the cheese over the crust. Combine the chicken, chilies, green onion, olives and picante sauce in a medium-size bowl. Spread in the crust.. 3. Bake in preheated moderate oven (350'F) for 20 minutes. Scatter the remaining cheese over top. Bake for another 10-15 minutes or until the cheese is melted. Let stand for 10 minutes. Remove the pan sides; place the tart on a serving plate. Garnish with dairy sour cream, chopped green chilies and black olives, if you wish, and serve with additional picante sauce.
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