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Reply
| | From:  Genie· (Original Message) | Sent: 2/14/2008 2:45 AM |
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Reply
| | | From: Genie· | Sent: 4/25/2008 3:35 AM |
| JALAPENO-ONION CORN STICKS OR BREAD
serves 4-6
1 tablespoon olive oil (15ml)
1/2 cup finely chopped onion
1/3 cup fresh or frozen corn kernels (thawed if frozen)
3 jalapeno chilies, stemmed and minced (remove seeds for less heat)
1 glove garlic, minced
1 1/4 cups all-purpose flour
1 cup cornmeal (5.3oz)
1/4 cup firmly packed brown sugar (5.3oz)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening (2oz)
1 cup shredded cheddar cheese
1 1/4 cups milk (10 fl oz) (312.5 ml)
1 large egg
Preheat the oven to 400 degF(200C/gas 6). Grease 14 cast-iron corn stick
molds (2 pans, 7 molds each) or an oven proof 10 inch skillet. Place molds
in preheated oven while preparing batter. In small skillet, heat the
olive oil over medium heat. Add onion and cook over medium-low heat until
very tender, about 8 minutes. Stir in corn, jalapenos , and garlic, remove
from heat and set aside. In a large bowl, combine flour, cornmeal,brown
sugar,baking powder, and salt until blended. Cut in shortening until
mixture resembles coarse crumbs. Stir in the onion mixture and Cheddar
cheese. In a small bowl, whisk together the milk and egg until well
blended. Stir in dry ingredients until batter is just blended. Spoon the
batter into preheated corn stick molds (batter will fill molds
completely). Bake 10-15 minutes or until toothpick inserted in the center
comes out clean. Cool corn sticks in molds on wire racks for 10 minutes.
Remove from molds and serve warm.
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Reply
| | | From: Genie· | Sent: 4/30/2008 4:05 AM |
| Jack Cheese And Jalapeno Bread
1 1/2 cups milk
1/2 cup water
2 tablespoons vegetable oil
2 (1/4-ounce) packages active dry yeast or 2 1/2 teaspoons
4 cups all-purpose or bread flour
1 cup cornmeal
3/4 cup whole-wheat flour
4 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 cup shredded monterey jack cheese
1/2 cup chopped fresh cilantro
7 jalapeño chiles, seeded and minced In a small saucepan, combine milk, water and vegetable oil. Heat over medium heat until temperature reaches between 105°F and 115°F. Transfer to large bowl and sprinkle with yeast; let sit for 3 minutes, or until foamy.
Sift flour, cornmeal, whole-wheat flour, salt, cumin and pepper together in a medium bowl. Gradually add to yeast mixture while mixing, about 6 minutes, or until a smooth, elastic dough forms.
Add Monterey Jack cheese, cilantro and jalapeños; stir until well mixed. Transfer to a lightly oiled bowl and cover with a kitchen towel. Let rise in a warm place for 30 minutes.
Preheat oven to 375°F. Dust a baking sheet with cornmeal or flour.
Divide dough into 2 equal portions and shape into round loaves. Place loaves on prepared baking sheet and cover. Let rise in a warm place for 25 minutes.
Bake for 18 to 20 minutes, or until golden brown and a paring knife or toothpick comes out clean when inserted in the center. Place loaves on a rack to cool. Cut when cool or slightly warm and serve. | |
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Reply
| | | From: Genie· | Sent: 6/11/2008 4:14 AM |
Corn Tortillas
2 cups instant corn flour (masa harina)
1 1/3 cups warm water, approximately
Mix corn flour and warm water to form soft dough. If too crumbly, add more water. If it sticks to the plastic or your hand, it is too wet and a little more masa may be added. Let stand, covered, for 5 minutes. Pinch off pieces and form into smooth balls with the palms of your hands. Keep remaining dough covered with a damp cloth to prevent drying. Heat griddle (preferably non-stick or seasoned iron) over medium heat and keep ready. Open tortilla press and lay a plastic sandwich bag on the bottom half. Place ball of dough on the plastic, a little off-center, towards the hinge of the press. Place another sandwich bag on top of the ball and flatten slightly with your hand. Close the press firmly, then open. Dampen hands with a little water. Peel the top bag off the tortilla, then lift the bottom plastic bag up with the tortilla still on it. Transfer the tortilla, dough side down, to your dampened hand. With free hand, carefully peel the bag off the dough.
Place the tortilla on the hot griddle and cook
turning only once, like a pancake. This
should take about 2 minutes. ------------------------------------------------------------------------- Wheat Flour Tortillas
4 scant cups flour (1 lb.)
about 1/2 cup soft vegetable shortening
scant 1 tsp. salt
approximately 1 cup warm water
Work shortening into flour on board or countertop or use mixer. Dissolve salt in water. Add water a little at a time to allow time for flour to absorb it. Knead 4 minutes or use dough hook on mixer. Should be smooth and elastic. Divide into 10 pieces and roll into balls. Cover with plastic and let stand 20 min. in warm place, 70 degrees F. Flatten balls and roll out with small diameter rolling pin or 1" dowel to about 6" in diameter. Lay tortilla over cupped hand and gently stretch with other hand. Repeat stretching with both hands until very thin. Lay on hot griddle and cook a few seconds, then flip and cook other side for a few seconds. Fold into four and cover with cloth to keep warm.
For smaller tortillas, divide dough into 20 pieces. Doesn't say to stretch these, just roll out to about 8".
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Reply
| | | From: Genie· | Sent: 6/11/2008 4:15 AM |
SOPAIPILLAS - BettyGa These deep-fried bread puffs are delicious dipped in honey or stuffed with any combination of refried beans, chili, chopped onion, grated cheese and guacamole. - 4 cups sifted all-purpose flour
- 1-1/2 tsp salt
- 1 tsp baking powder
- 1 Tbsp lard or butter
- 1 pkg. active dry yeast (optional)
- 1/4 cup warm water (115 degrees)
- 1-1/4 cups scalded milk, cooled to room temp.
- 1 qt. vegetable oil
Combine dry ingredients and cut in 1 T. lard or butter. Dissolve yeast in water. Add yeast to scalded milk...if yeast is not used, use 1-1/2 cups milk; omit warm water. Make a well in the center of the dry ingred. Add about 1-1/4 c. liquid to dry ingred and work into dough. Add more liquid until dough is firm and springy and holds its shape, similar to yeast dough. Knead dough 15 to 20 times, then invert the bowl over dough and set aside for about 10 minutes. Heat oil to 400 degrees in a deep fryer or large saucepan fitted with a deep fry thermometer. Roll one-fourth of the dough to 1/4" thickness, then cut into 3-inch squares or triangles; do not reroll any of the dough. Cover the cut dough with a towel as you fry the sopaipillas, a few at a time, in the hot fat. They should puff up and become hollow very soon after being dropped in the fat. To assure puffing, slightly stretch each piece of dough before lowering it into the fat. Then place the rolled side of dough into fat first. Hold each piece of dough down until it puffs. Drain on paper towels, and serve hot as a bread with any Southwestern meal. Note: Sopaipillas may be frozen. To serve, wrap in foil and heat at 350 degrees for 15 minutes. Uncover and heat a few minutes longer so they will crisp. |
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Reply
| | | From: Genie· | Sent: 6/12/2008 3:42 AM |
Corn Tortillas
Makes 16
1 1/2 cups masa harina
1/2 cup cornmeal
1 1/2 tablespoons oil
1 1/3 cups warm water
Mix all the ingredients together in a large bowl and beat with a
wooden spoon until thick and smooth. Scrape the sides of the bowl,
and cover the surface of the dough with plastic wrap while pressing
and frying individual tortillas so the dough will not dry out. To
form the tortillas, wet your hands and pull off a lump of dough
about the size of a golf ball. Roll it into a ball. Tear off 2
pieces of plastic wrap about a foot long.
Either in a tortilla press, or between 2 dinner plates, place the
ball between the sheets of plastic wrap. Press down with the palm
of your hand to flatten slightly, then press firmly to form a thin
circle. Use the first tortilla to test the consistency of the dough.
If the edges of the tortilla are uneven and crumbly, the dough
needs a little more water. If the sheet of plastic sticks to the
dough and it is very soft, add a few tablespoons of masa harina.
Repeat with the remaining dough, leaving individual tortillas
between the sheets of plastic wrap.
Heat a heavy skillet over medium-high heat until hot. Peel off the
top sheet of plastic and invert the tortilla into the hot pan.
Grill until stiffened, about 30 seconds; turn for 1 minute or less,
until the side is slightly browned, then turn to the first side
for 30 seconds. The time for grilling each tortilla is less than
2 minutes. Repeat with the remaining tortillas.
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Reply
| | | From: Genie· | Sent: 6/12/2008 3:47 AM |
Mexican Corn Bread
1 1/2 c. white cornmeal
1/2 c. all-purpose flour
1 tsp. sugar or to taste
2 tsp. double-acting baking powder
1 tsp. baking soda
1 c. grated sharp cheddar cheese
3 fresh jalapeno chilies, seeded & chopped fine (wear rubber gloves)
2 lg. eggs
1 1/2 c. buttermilk
3 tbsp. unsalted butter
1 tsp. salt
Heat a seasoned 9 inch cast iron skillet or heavy cake pan over low heat. Into a bowl sift together the cornmeal, flour, sugar, baking powder, baking soda and salt. Add the cheddar cheese and the chilies and toss the mixture well. In a small bowl whisk together the eggs and buttermilk. In the skillet melt the butter and whisk it into the buttermilk mixture. Working quickly add the buttermilk mixture to the cornbread well and pour it into the heated skillet. Bake cornbread in the middle of a preheated 425 degree oven for 25 to 30 minutes or until it pulls away from the sides of the skillet and the top is browned lightly. | |
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Reply
| | | From: Genie· | Sent: 7/24/2008 10:30 PM |
| Pan Dulce -- Mexican Sweet Bread
1 TB or one package dry yeast
1 TB sugar
1/2 cup lukewarm water
3-1/2 cups flour
1 tsp. salt
1/3 cup sugar
2 TB vegetable shortening
4 eggs, beaten and at room temperature
Topping, recipe below
Mix 1 tablespoon of sugar and yeast into lukewarm water. Let it rest for
about 10 minutes.
In a large mixing bowl, cream shortening and sugar. Slowly add in eggs, salt,
and the yeast in the water.
With your hands, divide the topping (below) into 16 pieces. Roll each piece
into a ball and roll it out on a floured
surface until it is large enough to cover each piece of dough, about 5 inches
in diameter. Lightly press topping
onto dough and use a knife to cut a pattern into the topping, but not into
the bread.
You can do something as simple as lines across the top, or a crisscross
pattern. If you do nothing, the
topping will create it's own cracks, which is also interesting looking.
Bake at 350º F., for about 15 minutes or until bread is lightly golden.
~~~TOPPING~~~
1/2 cup shortening
1/2 cup powdered sugar
1/2 cup granulated sugar
1 cup flour
3 tsp. vanilla extract
Food coloring, optional
Mix all the ingredients in a food processor until smooth.
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Reply
| | | From: Genie· | Sent: 7/24/2008 10:31 PM |
Pan Dulce The Bread
1 package dry yeast
3/4 cup warm water (105 f to 115 f)
3/4 cup sugar
3 tablespoons butter or margarine, melted
2 eggs, beaten
1/2 teaspoon salt
3 1/2 cups all-purpose flour
The Topping
1 cup sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup butter or margarine
1 egg yolk
Dissolve yeast in warm water in a large mixing bowl; let yeast mixture stand 5 minutes. Add 3/4 cup sugar, melted butter, 2 beaten eggs, and 1/2 teaspoon salt to yeast mixture, and beat at medium speed of an electric mixer until ingredients are well blended. Gradually add 3 1/2 cups flour, beating until mixture is smooth. (Dough will be sticky.) Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85'), free from drafts, 1 1/2 hours or until doubled in bulk.
Punch dough down; turn out onto a lightly floured surface, and knead until dough. is smooth and elastic (2 to 3 minutes). Shape dough into 18 balls, and place 2 inches apart on greased baking sheets. Flatten each ball slightly. Combine 1 cup sugar, 1 cup flour, ground cinnamon, and 1/8 teaspoon salt in a medium mixing bowl; cut in 1/2 cup butter with a pastry blender until mixture resembles coarse meal. Stir in egg yolk. Shape mixture into 18 balls; roll each ball to a 3-inch circle on a lightly floured surface. Using a metal spatula, place one circle on top of each roll. (Circles should completely cover the top of each roll.)
Score through topping and halfway through roll with a sharp knife, forming a swirl or a crisscross design. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Bake at 400f for 10 minutes or until lightly browned.
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Reply
| | | From: Genie· | Sent: 7/24/2008 10:31 PM |
Puebla Torrejas - Dove Sugar-coated Fried Bread In the state of Puebla, it is customary to feed the children this Mexican version of French toast when they get their first tooth. 3 cups milk (24 fl oz) 1 three-inch stick cinnamon 1/2 cup (4 oz) sugar or grated piloncillo (raw sugar) 14 slices bolillo (hard bread roll 1/2 inch) or baguette Oil for frying 4 eggs, lightly beaten Syrup: 2 cups water 2 cups grated piloncillo or brown sugar 1 two-inch stick cinnamon 1 tablespoon very fine julienne strips of lime peel Place the milk, cinnamon and sugar in a heavy saucepan and boil for 5 minutes. Let cool. Place the bread slices in a large baking dish. Cover with 2 cups (16 oz) of the boiled milk and let stand for 1 hour. Meanwhile, prepare the syrup. Mix the wter, piloncillo, cinnamon and lime peel in a saucepan and boill until the piloncillo dissolves and the mixture thickens slightly. Set aside and keep warm. Heat 1/2 inch of oil in a skillet. Dip the soaked bread in the beaten eggs and place in the hot oil. Fry for 2 - 3 minutes on each side or until golden brown. Transfer to a platter. Serve the fritters covered with the piloncillo syrup or sprinkled with white sugar. Serves 6. |
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Reply
| | | From: Genie· | Sent: 8/6/2008 3:42 AM |
Mexican Corn Bread
1 cup corn meal
1/2 teaspoon baking soda
3/4 cup sour milk (to sour milk use regular milk and add small amount of vinegar)
1/2 teaspoon salt
1/3 cup melted shortening
3/4 cup shredded cheese
1 can chopped green chilies
1/2 cup cream style corn
2 eggs
8" iron skillet or cake pan
Set oven to 400 degrees. Melt shortening in pan. Beat eggs and mix in ingredients by hand thoroughly. Pour into skillet or cake pan and bake at 400 degrees for 30-40 minutes.
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Reply
| | | From: Genie· | Sent: 8/19/2008 4:20 AM |
Tortillas
3 Cups All Purpose Flour
1 Tsp Baking Powder
1 1/2 Tsp Salt
1/2 Cup Shortening
1/4 Cup Warm Water
Combine first 4 ingredients in a mixing bowl, add water slowly, but steadily while beating with a mixer.
Divide dough into 10 equal portions.
Coat hands with shortening and roll into balls.
Use a tortilla press or roll into a thin circle between 2 pieces of wax paper.
Cook tortillas over medium heat in a skillet 1 minute on each side or until lightly browned.
Makes 10 8inch tortillas.
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Reply
| | | From: Genie· | Sent: 10/30/2008 2:50 AM |
Sweet Milk Tortillas
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3 tablespoons sugar
1/4 cup butter
2 tablespoons solid vegetable shortening (like Crisco)
3/4 cup regular or low-fat evaporated milk (preferably Pet), warmed + more, as needed
INSTRUCTIONS: Combine the flour, salt, baking powder and sugar in a bowl; use a whisk to blend. Work the butter and shortening into the flour mixture as you would for piecrust. Drizzle in the warm milk, stirring with a fork, to form a soft dough. If the dough seems dry, add 1 to 2 tablespoons more milk. Knead for 1 minute in the bowl. Turn the bowl upside down over the dough and let it rest for 30 minutes.
Form the dough into 8 balls and place on an oiled baking sheet. Flatten the balls, cover with plastic wrap and let them rest for 20 to 30 minutes.
To form tortillas: Working with 1 ball at a time, flatten ball on a work surface, then roll from the center to the edges. Keep turning the tortilla and then rolling to keep the circle round until a little thicker than plain flour tortillas.
Cook on a medium-hot griddle for about 1 minute, turning frequently. Tortillas are done when they have little golden-brown flecks on both sides.
As well as using these for Strawberry Enchiladas, they are wonderful hot- off-the-griddle, spread with butter and sprinkled with cinnamon sugar.
Yields 8 tortillas.
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Reply
| | | From: Genie· | Sent: 10/30/2008 2:52 AM |
Churros 2 T. butter
1-1/2 t. sugar
1/2 C. water
1/2 C. flour
1 egg
In a small saucepan, bring butter, sugar and water to a boil. Add flour all at once, stirring vigorously with a wooden spoon. Cook until mixture forms a ball. Remove from heat and cool 10 minutes.
Add egg, beat until smooth. Spoon dough into pastry bag fitted with a large star tip. Pipe dough in strips onto a baking sheet lined with wax paper. Freeze 10-20 minutes or until paper can be peeled off. Do not freeze solid. Fry churros a few at a time in hot oil (375 degrees) until golden, turning occasionally. Drain on paper towels and sprinkle with cinnamon-sugar. Serve warm. | |
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