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Reply
| | From:  Genie· (Original Message) | Sent: 10/14/2007 11:38 AM |
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Reply
| | | From: Genie· | Sent: 8/21/2008 10:37 PM |
Apple Enchiladas 1 (21-ounce) can apple fruit filling
6 (8-INCH) flour tortillas
1 teaspoon ground cinnamon
1/3 cup butter or margarine
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1/2 cup water
* spoon fruit filling evenly down center of each tortilla; sprinkle evenly
with cinnamon. Roll up, and place seam side down, in a lightly greased 2-quart dish.
* Bring butter and next three ingredients to a boil in a medium saucepan; reduce heat, and simmer. stirring constantly, 3 minutes. Pour over enchiladas; let stand 30 mins.
* Bake at 350 degrees for 20 minutes.
* Yeild: 4 to 6 servings. | |
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Reply
| | | From: Genie· | Sent: 8/27/2008 3:00 AM |
| Sopapillas This is the classic Tex-Mex restaurant dessert.
Fresh flour tortillas
Cooking oil and a deep fryer
Honey, warmed
Powdered sugar (optional)
Using a suitable deep fryer with fresh vegetable oil at approx. 350, deep-fry flour tortillas
until puffy and slightly crisp, but not golden. Do not overcook. Drain and serve
immediately with warmed honey, one or two tortillas per guest on the first round.
Optionally, powdered sugar can be applied as a garnish from a large shaker.
A consumer deep fryer like a FryBaby or FryDaddy is ideal for small parties.
It's important that you use fresh cooking oil, as used oil imparts a flavor of the food you
cooked in the oil to the sopapilla. It's also important to use fresh flour tortillas, because
they rise better and taste yummier.
If you didn't feed your guests well enough with the main meal, allow at least three tortillas
per guest and one pint of warmed honey per table or five guests. Pint plastic bottles of
honey should be warmed in a saucepan of water on the stovetop.
Nutritional information? Don't ask. Sopapillas are NOT about good nutrition. They're all
about the love. Typically a flour tortilla is 100 calories and a tablespoon of honey is 60
calories. Use an unsaturated light-flavored oil like canola, or a solid all-vegetable frying
shortening with no trans-fats.
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Reply
| | | From: Genie· | Sent: 10/14/2008 3:21 AM |
| Pumpikin Caramel Flan 3/4 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup canned solid-pack pumpkin puree
6 eggs
2 cups milk
1 teaspoon vanilla
3/4 teaspoon allspice
Heat oven to 325 degrees. Place eight 6-ounce custard cups nearby so they'll be in easy reach.
Heat granulated sugar in a medium-size heavy skillet or saucepan over medium heat until sugar melts and caramelizes to a golden amber color. Watch very carefully that it doesn't become too dark.
Spoon caramel into custard cups, tilting to coat bottoms and up 1 inch of sides. Work quickly while caramel is still pourable. Place cups in a large roasting pan.
Whisk brown sugar, pumpkin, eggs, milk, vanilla and allspice in a large bowl. Divide equally among custard cups. Pour enough simmering water into the roasting pan to come halfway up the sides of cups.
Bake at 325 degrees for 50 minutes or until knife inserted in centers comes out clean. Carefully remove cups from water to wire rack. Cool slightly, then refrigerate overnight.
To serve, run a small spatula around edge of each cup. Invert flans onto eight serving plates, shaking to release flans. Scrape remaining caramel on top of each flan. Makes 8 servings
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Reply
| | | From: Genie· | Sent: 10/14/2008 4:19 AM |
Mexican Soft Pralines (Dulces con Nueces)
Pecans are a large crop both in Arizona and New Mexico.
1 cup brown sugar
4 tablespoons butter
1 cup half-and-half
2 tablespoons light corn syrup
2 tablespoons dark rum
1 cup pecans, chopped
Butter a cookie sheet. Place all ingredients in a small stainless steel pan and bring to a simmer over medium heat, stirring frequently to prevent burning. Cook gently until the mixture thickens enough so that a spoonful dropped on the buttered sheet holds together, about 30 to 40 minutes.
Using a large spoon, drop mounds of the candy on the sheet and allow to cool. If the candy does not harden sufficiently, refrigerate it for 2 hours.
Makes 8 pralines.
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Reply
| | | From: Genie· | Sent: 10/19/2008 6:26 PM |
| Mexican Chocolate Pecan Pie Bars
Ingredients:
2 1/2 cups (about 10 ounces) pecan halves
1 cup (about 6 oz) finely chopped Mexican chocolate, (such as Ibarra)
6 oz (about 6 to 8 slices) fresh white bread, preferably cakey sandwich
bread (like Pepperidge Farm), broken into large pieces
1 cup (8 oz) melted butter, plus extra for coating the pan
3/4 teaspoon salt
5 oz semisweet or bittersweet chocolate, chopped into pieces not larger
than 1/4-inch
3 tablespoons flour
4 large eggs
1 cup firmly packed dark brown sugar
1 cup corn syrup, preferably dark (or you can use a mixture of corn
syrup and molasses, sorghum, Steens cane syrup or most any of the other
rich-flavored syrups that are on the market)
2 teaspoons pure vanilla extract
Powdered sugar for garnish
Directions:
Heat the oven to 325 degrees F. Spread the pecans on a baking sheet.
Bake until richly browned and toasty smelling, about 10 minutes.
Let cool, then scoop into the food processor and coarsely chop by
turning the machine on and off.
Remove about 1 1/2 cups of the nuts and put in a large bowl to use in
the filling.
Add half of the Mexican chocolate to the nuts in the food processor and
pulse the machine to mix them.
Add bread slices; process until everything is fairly fine crumbs. Add
1/3 cup of the melted butter and 1/4 teaspoon of the salt.
Process just to moisten everything.
Lacking a food processor, you can chop each item separately with any
other appliance or gadget you deem appropriate,
then combine them in a bowl with the melted butter and salt.)
Liberally butter a 13 x 9-inch baking pan, then evenly pat in the crumb
crust mixture.
Refrigerate while you make the filling. Add the remaining half of the !
Mexican chocolate, the chopped semisweet chocolate and the flour to the
bowl with the reserved pecans.
In the food processor (you don't even need to clean it), mix the eggs
and sugar until well combined.
Add the corn syrup, pulse a couple of times, then add the remaining 2/3
cup of melted butter, the remaining 1/2 teaspoon
of salt and all the vanilla. Process to combine thoroughly, then pour
over the pecan filling mixture, stir well and scrape
everything into your crust-lined pan. Bake 40 to 50 minutes or until the
bars have pulled away slightly from the side of the pan.
Let cool to room temperature before cutting into 2 inch-squares, dusting
with powdered sugar and arranging on an attractive
serving platter.
Yield: 24 bars
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Reply
| | | From: Genie· | Sent: 10/30/2008 2:45 AM |
Crepes with Caramel Sauce and Toasted Pecans
Crepas de Cajeta con Nuez
Cajeta (or dulce de leche, as it is known in other Latin American countries) is a thick caramel sauce traditionally made with goat's milk, though cow's milk is also commonly used. If you can't find cajeta, you can substitute dulce de leche, now available in many supermarkets (look for it next to the ice cream sauces). Cajeta is sold at Mexican and Latin American markets.
Crepes
2 1/2 cups whole milk
5 large eggs
1 cup all purpose flour
6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly
2 tablespoons sugar
3/4 teaspoon salt
Additional melted butter (for frying)
Sauce
3 cups cajeta
3/4 cup whole milk
3 tablespoons unsalted butter
3 tablespoons Cognac or brandy
2 cups pecans, toasted, chopped
For crepes:
Combine first 6 ingredients in blender and blend until smooth. Let stand 1 hour at room temperature. Blend again before using.
Brush 8- to 9-inch-diameter nonstick skillet lightly with melted butter. Heat over medium-high heat. Pour scant 1/4 cupful batter into skillet, tilting to allow batter to coat bottom of skillet. Cook until crepe is golden on bottom, about 1 minute. Turn crepe over and cook until brown on bottom, about 45 seconds. Transfer to paper towel. Repeat with remaining batter, making about 24 crepes and stacking crepes between paper towels. Cool.
For sauce:
Combine cajeta, milk, and butter in heavy medium saucepan. Bring to boil. Reduce heat to medium and simmer until sauce is reduced to 2 3/4 cups, about 5 minutes. Remove from heat. Stir in Cognac.
Place 1 crepe on work surface. Spread with 1 tablespoon sauce. Sprinkle with 1 tablespoon chopped pecans. Fold crepe in half over filling, then in half again, forming triangle. Repeat with remaining crepes, sauce, and pecans. Arrange crepes in two 13x9x2-inch glass baking dishes. (Can be prepared 1 day ahead. Cover and chill crepes and remaining sauce separately. Rewarm sauce just until pourable before continuing.)
Preheat oven to 350°F. Pour remaining sauce over crepes. Bake until heated through, about 15 minutes. Sprinkle with any remaining pecans and serve.
Makes 12 servings.
Bon Appétit
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Reply
| | | From: Genie· | Sent: 10/30/2008 2:46 AM |
Lime Pie La Lechera
1 prepared 9-inch graham cracker crust
1 can Nestle La Lechera Sweetened Condensed Milk
1/2 C. about 3 fresh limes, lime juice 1 tsp. grated lime peel
2 c. frozen non dairy whipped topping, thawed
Beat sweetened condensed milk and lime juice in small mixer bowl until combined; stir in lime peel.
Pour into crust, spread with whipped topping.
Refrigerate for 2 hours or until set.
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Reply
| | | From: Genie· | Sent: 10/30/2008 2:47 AM |
Cajeta - Caramel Crepes
3 Mission® Flour Tortillas
1 2/3 cups Caramel (Mexican Cajeta or dulce de leche)
4 Tbsp. Rum
1 1/3 cups shredded, toasted Coconut
4 cups / 1 quart Coffee Ice Cream.
In a frying pan, melt the caramel or Mexican cajeta or dulce de leche, and add the rum.
Leave to boil for 5 minutes; dip the tortillas (one at a time) to cover in the caramel.
Place two tortillas, folded into four parts on each plate, and add a scoop of coffee ice cream. Sprinkle with shredded coconut.
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Reply
| | | From: Genie· | Sent: 10/30/2008 2:47 AM |
Mexican Bread Pudding
In Mexico, this popular Lenten dessert is typically made with the versatile bolillos, or small bread rolls. Here, the bread is baked instead of sautéed before it is combined with the other ingredients. This bread pudding is traditionally served as a dessert, but the unusual addition of savory garnishes �?roasted peanuts and aged cheese �?also makes it a wonderful breakfast or brunch dish.
10 tablespoons (1 1/4 sticks) unsalted butter
1/4 cup corn oil
16 3x2x1/2-inch slices French bread from about three 6- to 7-inch-long French rolls
2 cups (packed) dark brown sugar
1 1/2 cups water
3 canela or cinnamon sticks
1 1/2 teaspoons aniseed
1/2 cup raisins
1/3 cup blanched slivered almonds
1/4 cup unsalted dry-roasted peanuts
4 ounces queso manchego*, thinly sliced, room temperature
Crema mexicana** or sour cream (optional)
Preheat oven to 350°F. Melt 4 tablespoons butter in small saucepan over medium-low heat. Whisk in corn oil. Brush large rimmed baking sheet with some of butter mixture. Arrange bread slices on sheet. Brush bread generously with remaining butter mixture. Bake bread slices 10 minutes; turn slices over and bake until golden and crisp, about 5 minutes longer. Cool. Arrange bread in 15x10x2-inch glass baking dish. Maintain oven temperature.
Bring brown sugar, 1 1/2 cups water, canela sticks, aniseed, and 6 tablespoons butter to boil in medium saucepan, stirring until sugar dissolves. Boil until syrup is reduced to 2 cups, stirring occasionally, about 15 minutes. (Bread and syrup can be prepared 1 day ahead. Cover bread and store at room temperature. Cover and chill syrup. Rewarm syrup before using.)
Gradually pour warm syrup over bread slices, allowing some of syrup to be absorbed before adding more. Sprinkle raisins, almonds, and peanuts over. Cover dish with foil and bake until bread is slightly softened and syrup is bubbling, about 25 minutes. Place 2 bread slices on each plate; spoon some of syrup, raisins, and nuts over. Top each with queso manchego. Serve with crema mexicana, if desired.
*Light yellow, semi-soft mild cheese that is different from the aged Spanish cheese of the same name. Substitute mild cheddar, Monterey Jack, or Muenster.
**Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.
Makes 8 servings.
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Reply
| | | From: Genie· | Sent: 10/30/2008 2:48 AM |
Crepes with Caramel Sauce and Toasted Pecans
Crepas de Cajeta con Nuez
Cajeta (or dulce de leche, as it is known in other Latin American countries) is a thick caramel sauce traditionally made with goat's milk, though cow's milk is also commonly used. If you can't find cajeta, you can substitute dulce de leche, now available in many supermarkets (look for it next to the ice cream sauces). Cajeta is sold at Mexican and Latin American markets.
Crepes
2 1/2 cups whole milk
5 large eggs
1 cup all purpose flour
6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly
2 tablespoons sugar
3/4 teaspoon salt
Additional melted butter (for frying)
Sauce
3 cups cajeta
3/4 cup whole milk
3 tablespoons unsalted butter
3 tablespoons Cognac or brandy
2 cups pecans, toasted, chopped
For crepes:
Combine first 6 ingredients in blender and blend until smooth. Let stand 1 hour at room temperature. Blend again before using.
Brush 8- to 9-inch-diameter nonstick skillet lightly with melted butter. Heat over medium-high heat. Pour scant 1/4 cupful batter into skillet, tilting to allow batter to coat bottom of skillet. Cook until crepe is golden on bottom, about 1 minute. Turn crepe over and cook until brown on bottom, about 45 seconds. Transfer to paper towel. Repeat with remaining batter, making about 24 crepes and stacking crepes between paper towels. Cool.
For sauce:
Combine cajeta, milk, and butter in heavy medium saucepan. Bring to boil. Reduce heat to medium and simmer until sauce is reduced to 2 3/4 cups, about 5 minutes. Remove from heat. Stir in Cognac.
Place 1 crepe on work surface. Spread with 1 tablespoon sauce. Sprinkle with 1 tablespoon chopped pecans. Fold crepe in half over filling, then in half again, forming triangle. Repeat with remaining crepes, sauce, and pecans. Arrange crepes in two 13x9x2-inch glass baking dishes. (Can be prepared 1 day ahead. Cover and chill crepes and remaining sauce separately. Rewarm sauce just until pourable before continuing.)
Preheat oven to 350°F. Pour remaining sauce over crepes. Bake until heated through, about 15 minutes. Sprinkle with any remaining pecans and serve.
Makes 12 servings.
Bon Appétit
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Reply
| | | From: Genie· | Sent: 10/30/2008 2:49 AM |
Alfajores
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1/2 cup all-purpose flour
1 1/4 cups cornstarch
1 tablespoon baking powder
6 tablespoons (3/4 stick) butter, softened
1/2 cup granulated sugar
1 tablespoon grated lemon zest
1 large egg
1 large egg yolk
Nonstick cooking spray
About 1/2 cup shredded unsweetened coconut
To prepare dulce de leche (caramel) filling: Preheat oven to 425 degrees. Pour sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in larger, shallow pan. Fill larger pan with hot water, making sure water does not reach top of pie plate. Bake 1 1/2 hours or until thick and caramel-colored, checking water level after 45 minutes and adding hot water if needed.
(Microwave method: Pour sweetened condensed milk into 2-quart glass measuring cup. Cook on 50 percent power 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30 percent power 20 to 26 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes after that.)
Let cool, then cover and refrigerate until needed.
To prepare dough: Sift together flour, cornstarch and baking powder; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar and lemon zest on medium speed until smooth, 1 to 2 minutes. Beat in whole egg, then egg yolk, scraping down the sides of the bowl as necessary. (The mixture will look somewhat curdled.)
Add sifted ingredients all at once. On low speed, beat just until dough comes together. Scrape out sticky dough onto plastic wrap, press into a disk, wrap tightly and refrigerate at least 2 hours or overnight.
Preheat oven to 325 degrees. Lightly coat a large cookie sheet with cooking spray, line with parchment, and then lightly spray the paper.
Place chilled dough on a well-floured surface; roll out with a floured rolling pin to an even 1/4-inch thickness or slightly thinner. Using a sharp 2-inch round cookie cutter, cut as many circles as possible, occasionally dipping the cutter in flour to prevent sticking. Arrange the circles 1 inch apart on cookie sheet. Gather scraps of dough, roll them out, cut more circles, and add to the cookie sheet. If dough becomes overly soft and sticky, chill it briefly until it is workable. Refrigerate the filled cookie sheet for 15 minutes.
Bake the cookies about 10 minutes, until they have just set and are slightly puffed but not at all colored. Let cool for 1 or 2 minutes, then loosen cookies with a spatula.
To form alfajores: Let dulce de leche come to room temperature. Pipe or spoon about 1 tablespoon of dulce de leche onto the bottom (flat side) of a cooled cookie. Make a sandwich with another cookie. Press the cookies together gently to spread the filling to the edges. Roll the sticky rim in grated coconut. Repeat with the remaining cookies.
Yield: About 30 sandwich cookies.
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Reply
| | | From: Genie· | Sent: 11/1/2008 9:54 PM |
| Mexican Bananas Foster
Makes 6 Servings
3/4 Cup packed light brown sugar
3/4 Cup Kahlua or other coffee flavored liqueur
12 Tablespoons (1 1/2 sticks unsalted butter, cut into tablespoons)
6 Ripe Bananas, peeled and sliced into 1/2" rounds
Ground Cinnamon to taste
Vanilla Ice Cream or Vanilla Fat Free Frozen Yogurt
If cooking outdoors, preheat gas grill to medium or with charcoal fire, let burn down to medium hot (you should be able to hold your hand just above grate level for 3 seconds) and coals covered with white ash.
If cooking indoors, use cast iron ridged grill pan and heat to medium, or place packets (below) on sheet pan in 350 degree oven. Tear off 6 12-inch squares of aluminum foil. Fold one square in half, fold corners then fold sides in half inch sections to form packet. Open top of packet, add 2 tablespoons brown sugar, 2 tablespoons Kahlua, 2 tablespoons butter and 1 sliced banana. Sprinkle with cinnamon. Fold top of packet, crimp edges up to seal. Repeat with remaining ingredients. (The packets can be prepared up to 1 hour ahead and kept at room temperature). Grill packets (or in oven) until the sugar, Kahlua and butter are boiling, about 5-7 minutes. Using oven mitts, cut open packets over bowls of frozen ice cream or yogurt and serve immediately.
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