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Jalapeno Poppers 1 large onion, finely chopped 2 pounds ripe tomatoes, chopped 4 tbsp olive oil 3 cups chicken stock 3 cups beef stock 1 tbsp ground cumin 2 tbsp chili powder 2 cloves garlic, crushed 1 can enchilada sauce 1 tbsp fresh cilantro, chopped 2 tsp green chilies, chopped 1 tsp Worcestershire Sauce 1 cup shredded cheddar cheese 1 cup corn tortilla strips Saute onion in oil until softened; add chopped tomatoes and simmer for about 5 minutes, or until tender. Transfer mixture to blender and process until smooth; return to pan. Season mixture with cumin, chili powder, and garlic. Add chicken and beef stock, enchilada sauce, cilantro, green chiles, and Worcestershire sauce. Simmer for about 20 minutes; adjust seasonings. Serve topped with shredded cheese and tortilla strips. Sunny's Nachos 2 cups Monterey Jack cheese, grated 2 cups sharp cheddar cheese, grated 2 tbsp butter 1 cup diced onion 1/2 lb ground beef or sausage 8 oz. black beans 1 can diced green chiles 1 tsp cumin 1 tsp chili powder 1 tsp salt 1 tsp crushed red pepper 1 clove garlic, crushed 2 cups shredded lettuce 1 cup tomatoes, diced 1/4 to 1/2 cup jalapeno rings 1/4 cup banana pepper slices 1/4 cup black olives 1/2 cup diced onion 1/2 cup sliced green onion (tops only) 1 cup sour cream 1 cup guacamole Melt butter in a large saucepan; saute onion until soft. Add ground beef or sausage and cook until nicely browned. Drain beans and chiles; stir into ground beef mixture. Season with cumin, chili powder, salt, red pepper, and garlic; you might want to reduce the amounts slightly if you're using sausage instead of ground beef. Simmer for about 10 minutes; adjust seasonings. Arrange tortilla chips on a large baking sheet. Layer beef/bean mixture evenly over chips and sprinkle generously with cheese. Place in oven at 400 degrees until cheese is nicely melted. Remove from oven, top with lettuce, diced tomatoes, jalapeno rings, banana pepper slices, black olives, and diced onion. Garnish with dollops of sour cream and guacamole and top with sliced green onions. Ro-Tel Dip 1 lb. processed American cheese*** 1 can diced tomatoes and green chiles 1 small turkey chili (no beans) 1/2 lb ground turkey, beef, or pork *** Processed American cheese 'food' can be substituted, but the real stuff is much better. Kraft Deluxe brand is what I use; it comes in a blue package and can be found either with the Velveeta or near the other 'real' cheeses. Some grocery store delis also carry block American cheese. The difference is definitely worth the slightly higher price. Cut cheese into cubes; combine with undrained tomatoes and place in microwaveable casserole. Heat until melted and well mixed, stirring frequently. (Can also be made in crock pot or in double boiler.) Stir in chili and heat through. While cheese is melting, brown the ground meat. Sausage can also be substituted, if you want even more kick. Drain well; I actually rinse mine in a colander under running hot water to remove as much oil as possible. Stir meat into cheese mixture until well combined; heat through once more. Quesadillas 2 large flour tortillas 3/4 cup shredded cheese (I use a cheddar-jack mix) 1/2 cup cooked, diced, chicken, beef, or smoked salmon 3 tbsp pico de gallo 2 tbsp cooked, crumbled chorizo (crisp crumbled bacon can be substituted) extra jalapenos, if desired sour cream guacamole shredded lettuce Heat a skillet to medium heat, spray with cooking spray very lightly. Lay one tortilla flat in the skillet; cover entire surface evenly with shredded cheese. Arrange chicken and chorizo on one half of tortilla; top with pico and extra jalapenos, if desired. Carefully fold tortilla over and press down slightly. Cook for about five minutes, then flip over and continue cooking until cheese is well melted. Keep an eye on the heat so tortilla does not burn. Remove from skillet and let rest for about 5 minutes; cut into wedges and serve with sour cream, guacamole, and shredded lettuce. Guacamole 3 ripe avocados, peeled and pitted 3 tbsp mayonnaise 1 tsp lime juice 2 tbsp very finely diced onion 2 tbsp chopped fresh cilantro 1 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/4 cup pico de gallo Mash avocados well in a large bowl; mix in mayonnaise, cilantro, salt, pepper, and garlic. Place 3/4 of the mixture in a blender and process until very smooth, adding lime juice during blending. Return blended mixture to bowl with chunkier mashed avocado; stir in onion and pico de gallo and mix well. Cover and refrigerate for at least 30 minutes or overnight. Press plastic wrap against entire surface of the guacamole to keep it from browning; if browning occurs, add a few drops of lime juice and stir well. Pico de Gallo Salsa 1 medium onion, finely diced 1/2 bunch cilantro, chopped fine 2 tsp salt 3 cloves garlic, minced 3 limes, juiced 2 jalapeno peppers, finely chopped 3 tomatoes, finely diced Mix all ingredients together well. Cover and refrigerate for at least an hour before serving. Tomatillo Salsa 1 lb fresh tomatillos 2 tbsp butter 1 small onion, sliced 1/2 cup diced yellow bell pepper 1 clove garlic, crushed 1/4 cup pickled jalapenos, chopped 1 cup fresh cilantro leaves, finely chopped 1/2 tsp salt 2 tbsp lime juice 1/2 cup chicken stock (give or take) Peel husks from tomatillos, place in boiling water, and simmer until tender, about 10 minutes. Remove stems and chop coarsely. Melt butter in a large skillet. Saute onions until softened; add yellow bell pepper, garlic, jalapenos, and salt and cook for about 5 more minutes. Place tomatillos and onion/pepper mixture in blender. Add cilantro, lime juice, and chicken stock. Process until well mixed, but still a little bit chunky. Add a little more or less chicken stock to reach desired consistency. Can be used in recipes, or chilled and served as a salsa or dip. Weird White Cheese Dip 6 cups shredded Asadero cheese*** or white american cheese 1 small onion, finely chopped 1 tsp Tabasco or Louisiana hot sauce 2-3 jalapeno peppers, seeds removed, finely chopped 2 tbsp prepared horseradish 2 cloves garlic, finely chopped 1 cup beer ***Asadero cheese absolutely MAKES this dip. You can find it in the specialty cheese section of better grocery stores. White american cheese can be substituted; this can usually be purchased in the deli section of the grocery store in bulk. (It's kinda hard to grate the slices. ;) Mix all ingredients together well in a microwave-safe casserole and melt, stirring often until smooth and creamy. Can also be made in a crock pot. Jalapeno Chicken Casserole 4 lbs. boneless, skinless chicken tenders 1 lb Monterey Jack cheese, grated 1 can cream of mushroom soup 1 can cream of celery soup 1 package frozen chopped spinach 1 pint sour cream 2 eggs 1 large onion, finely chopped 1 bunch green onions, sliced (tops only) 1/2 cup chopped jalapenos or habanero peppers, to taste 1 package tortilla chips, crushed (we use the spicy Doritos) Place chicken in a large soup pot with enough water to cover. Add a little chicken boullion powder if desired, or salt. Boil chicken until tender, being careful not to let pieces stick to the bottom and burn. Drain, rinse, and chop into bite-sized pieces. Cook spinach according to package directions; drain VERY well. Place in large mixing bowl, and add sour cream, jalapenos, soups, chopped onion, green onions, and eggs. Stir together well to combine. Preheat oven to 400 degrees. Lightly grease a large rectangular baking dish. Scatter a thick layer of crushed tortilla chips, arranging them as evenly as possible. Top with a layer of chicken, then cover with a layer of grated cheese. Top this with a layer of the spinach mixture, then repeat the layers, ending with an extra layer of cheese. Cover and bake for about 40 minutes, until set. Uncover and bake another 15 minutes or so, until the cheese is nicely browned. Steak or Chicken Ranchero 4 lbs boneless, skinless chicken tenders or steak, cut into strips 1 medium onion, sliced 2 - 3 serrano peppers, sliced 2 cloves garlic, crushed olive oil 1 can diced or crushed tomatoes*** 1 can tomato soup 1 can tomato sauce*** 1 tsp cumin 1 tsp chili powder 1 tsp salt 1 tsp onion powder 1 tsp powdered chicken, beef, or vegetable stock sour cream sliced green onions for garnish Heat olive oil in a large skillet; saute onions with garlic until softened. Add peppers and chicken or steak, a few pieces at a time. Sprinkle meat with salt and pepper, and brown lightly; set aside and keep warm. In a Dutch oven or soup pot, combine crushed tomatoes, tomato soup, tomato sauce, and spices. ***Note: If you can find the 'chili seasoned' tomatoes, you can just use them as is, without the addition of spices. I think Hunts is the variety I use, with great results. Whisk together over medium heat until sauce is hot and spices are well blended. Add meat and simmer for about 20 minutes, until tender. Garnish with dollops of sour cream and sliced green onion. Tamales 1 lb ground pork or beef 1 tbsp oil, shortening, or lard for frying 1 cup onion, finely diced 2 cloves garlic, minced 1 small can chopped green chiles 1 tsp salt 1 tsp red pepper 1 tsp cumin 2 tbsp chili powder 1/2 tsp cinnamon 1 tsp black pepper 1 can crushed or diced tomatoes*** 2 cups shortening or lard*** 4 cups masa harina 1 tsp salt 1 tsp chili powder about 1 1/2 cup water chili sauce corn husks Soak corn husks in warm water overnight. Drain, rinse, and pat dry, separating the husks. Melt oil, shortening, or lard in a large skillet. Add onions and garlic and saute until onions are translucent. Add ground pork and cook until well browned. Add next seven ingredients and stir well to mix. Add canned crushed tomatoes and a little water; bring to a boil, then reduce heat and simmer while preparing masa dough. Stir meat mixture occasionally. ***if you can find the Hunt's brand of tomatoes that are chili seasoned, you can skip the powdered seasonings; adjust to your taste. For the dough: ***I know, I know... nobody wants to use lard anymore. Ugh, ick, bad for you. But this is the one and only recipe for which I will not substitute something more politically gastronomically correct; it is just not the same otherwise. So, that being said... Place lard in a large mixing bowl. Sprinkle with salt and chili powder, then whisk until fluffy with either and electric mixer or whire whisk. In a separate bowl, mix just enough water into the masa flour to make a dough about the consistency of thick peanut butter. Make sure it is well combined, then add to the lard and mix until smooth. For each tamale, lay out a husk flat. Spread enough dough to coat about 3/4 of the husk; top with about 3 tbsp of meat filling. Roll up the husk so that the edges of the dough on either side are touching. Tear off strips from another husk, and use to either end of tamale. Place tamales, seam sides down, into a steamer basket. Place basket in a large Dutch oven or steamer with enough water to boil but not touch tamales. Heat to boiling, then reduce heat and cover tightly. Steam until dough is cooked through, about 45 minutes. Serve with chili sauce and any remaining meat mixture spread over the top. Tamale Casserole 1 lb ground pork or beef 1 tbsp oil, shortening, or lard for frying 1 cup onion, finely diced 2 cloves garlic, minced 1 small can chopped green chiles 1 tsp salt 1 tsp red pepper 1 tsp cumin 2 tbsp chili powder 1/2 tsp cinnamon 1 tsp black pepper 1 can crushed or diced tomatoes*** 2 cups shortening or lard*** 4 cups masa harina 1 tsp salt 1 tsp chili powder about 1 1/2 cup water 2 cups shredded cheese (I use a 'mexican mix') 1 cup queso fresco, or mexican crumbling cheese*** Melt oil, shortening, or lard in a large skillet. Add onions and garlic and saute until onions are translucent. Add ground pork and cook until well browned. Add next seven ingredients and stir well to mix. Add canned crushed tomatoes and a little water; bring to a boil, then reduce heat and simmer while preparing masa dough. Stir meat mixture occasionally. ***if you can find the Hunt's brand of tomatoes that are chili seasoned, you can skip the powdered seasonings; adjust to your taste. For the dough: ***I know, I know... nobody wants to use lard anymore. Ugh, ick, bad for you. But this is the one and only recipe for which I will not substitute something more politically gastronomically correct; it is just not the same otherwise. So, that being said... Place lard in a large mixing bowl. Sprinkle with salt and chili powder, then whisk until fluffy with either and electric mixer or whire whisk. In a separate bowl, mix just enough water into the masa flour to make a dough about the consistency of thick peanut butter. Make sure it is well combined, then add to the lard and mix until smooth. Lightly grease a baking dish, then spread a thin layer of dough on the bottom. Add a thin, even layer of the meat mixture. Sprinkle 1/2 of the shredded cheese, then crumble the mexican crumbling cheese on top of that. Spread another the rest of the dough over the cheeses, add the remaining meat mixture, and finish off with the rest of the shredded cheese. Cover with foil and bake at 350 degrees for about 45 minutes. Uncover and bake until cheese is melted and bubbly. Let stand for about 10 minutes before serving. ***Note: Queso fresco can be found with other refrigerated mexican food products like corn tortillas. It is like a cross between fresh mozzarella and feta, to me... feta can be substituted if you can't find it. Chicken Enchiladas Suizas 2 cups chopped cooked chicken 1 small can chopped green chiles, drained 1 cup tomatillo salsa 1 1/2 cups chicken or other stock 1 cup whipping cream 1 cup sour cream 2 tbsp butter 3 tbsp. flour Salt & Pepper, to taste 3 cups Monterey Jack cheese, grated 1 cup Gruyere cheese, grated (or other strong Swiss cheese) 1 tsp cumin powder 1/2 tsp nutmeg 12 homemade corn tortillas Preheat oven to 350 degrees. Place 1 1/2 cups stock into a saucepan and bring to a simmer. Mix together grated Jack and Gruyere cheeses in a bowl; toss with cumin and nutmeg and set aside. With an electric mixer, beat whipping cream until fluffed. Place sour cream into a large mixing bowl; whisk a little to loosen it. Fold in whipped cream until well combined with sour cream; cover and set aside. In a separate heavy saucepan, melt 2 tbsp butter. Add a pinch of salt and pepper, then whisk in 3 tbsp flour to form a roux; whisk and cook until the roux just begins to smell toasty. Pour simmering stock into the roux slowly in a thin stream, continuing to whisk constantly. When all stock is added and mixture is whisked smooth, allow to return to a simmer, then reduce heat. Stirring frequently, cook for about 2-3 minutes, until mixture begins to thicken. Add to sauce in pan 1/2 of the mixed grated cheeses, a little at a time, stirring with a spoon to mix and melt thoroughly. Add 3/4 cup of the tomatilla salsa; stir to combine, then remove from heat and cover. Divide chicken among the tortillas, placing chicken in centers. Spoon a little of the sauce over the chicken, sprinkle a little of the remaining grated cheese, then roll up and place in lightly greased casserole dish. Spread whipped/sour cream mixture over enchiladas; cover with tomatillo/sauce mixture. Top with remaining grated cheese, cover, and bake for 20 minutes. Remove cover and bake another 5 minutes or so, until cheese begins to brown and bubble. Let stand for 10 minutes before serving. Mexican Mac 'n Cheese 3 tbsp butter 1/4 cup flour milk *see note in recipe 1 lb pasteurized process American cheese, cut into chunks 1 cup shredded cheddar or monterey jack cheese 2 cups cooked, drained, pasta 1 10 1/2 oz can diced tomatoes 2 tbsp butter 1/2 cup diced onion 1/2 lb chorizo sausage, cooked, crumbled, and drained well 2 tbsp finely chopped fresh cilantro 1 small can chopped green chiles, jalapenos, or other peppers, according to your taste 1/2 tsp cumin 1/2 tsp chili powder 1/2 tsp onion powder 1 clove garlic, finely minced chopped green onion sour cream Drain diced tomatoes, reserving juice. Add milk to juice to make 1 cup liquid; set aside. In a large saucepan over medium-high heat, melt 2 tbsp butter. Saute sweet onion until softened; add chorizo and brown slightly. Reduce heat and add tomatoes, green chiles or jalapenos, cumin, chili powder, onion powder, and garlic. Cover and simmer for about 15 minutes. Melt 3 tbsp butter in large pot; add flour and whisk until well combined. Add milk/tomato juice mixture slowly, whisking constantly. Cook over medium heat until smooth and well blended and beginning to thicken. Reduce heat slightly; add process American cheese and shredded cheddar or jack; still constantly until melted and smooth. NOTE: For best taste, use pasteurized process American CHEESE, not cheese FOOD. If you check the label carefully, you will see the difference. For one example, Velveeta is cheese FOOD; look for Kraft Deluxe American. It's usually in a blue package, and is sometimes sold near the Velveeta, and sometimes with the regular cheeses. Velveeta, or the equivalent, CAN be used, but the other stuff is ever so much better, in taste and consistency. Definitely worth the slightly higher cost, and many grocery stores have their own store brands, now, which are less expensive. Add chorizo mixture to pasta; toss gently to mix well. Turn into large baking dish and add cheese sauce; stir to combine thoroughly. Sprinkle remaining 1/2 cup shredded cheddar or jack cheese; bake for about 15 minutes, just until cheese begins to brown. Garnish servings with green onion and dollops of sour cream. Homemade Flour Tortillas 3 cups all-purpose flour 1 tsp baking powder 1/2 tsp salt 1 1/2 Tbsp lard or shortening warm water You ever wonder why people would still buy LARD when there is vegetable shortening available? You won't, if you try your hand at making your own flour tortillas. While they CAN be made with the shortening, the lard really makes a difference. If you aren't Vegan, give it a shot. Hey, it's only a couple tablespoons, anyway! :) Mix together the salt, baking powder, and flour, then cut in lard. Add the water (about a cup for 3 cups flour) slowly, mixing until it forms a stiff dough. Roll the dough into a ball, rub the outside with a little more lard or shortening so it doesn't dry out, then put into a bowl, cover loosely with a towel, and let rest for about 30 minutes. Pinch off pieces of dough about 1 1/2 inches in diameter. Pat, press, or roll into nice flat rounds. Rub the surface of a cast iron skillet with a bit of oil, using a paper towel. You do NOT want much oil in the skillet! Heat the skillet over medium high to high heat until drops of water skitter across the surface; about like you want it for pancakes. Place a tortilla on the skillet surface and cook just until you see bubbles forming. Flip over and cook on the other side until you get the first bubble, there. Remove and place in a cloth covered basket and keep warm until the rest of the tortillas are cooked. Homemade Corn Tortillas corn masa flour salt water Masa, which means 'dough' in Spanish, is really just finely ground corn that has been treated with lime by a process called "nixtamalization." (Go impress your friends with THAT little tidbit!:) Nowadays it is easy to find in the international section of most grocery stores with the Mexican or Spanish foods, and is often labeled Masa Harina, or Corn Masa Mix. Corn tortillas made from scratch are a little bit of work, but the difference in taste and quality is so marked that once you get it down pat (heh, sorry) you'll have a hard time finding excuses to use the store-bought variety. Teach your kids to make them, and half the work will be off your hands... it's fun! To make perfect tortillas, you will need a cast iron skillet or some other flat surface that can be heated to a VERY high temperature. Most griddles and teflon coated pans won't do, for this. All you have to do is place the masa harina into a mixing bowl, add a pinch of salt for every few cups of flour, and then add water to form the dough. You want it ever so slightly sticky... but not too sticky... the flour will firm up a bit as you knead it. Flour your hands with extra masa and knead until the dough can be pressed between your fingers without sticking; add a little more flour if you don't reach this stage after 15 minutes or so of kneading. Pinch off pieces of the flour to form balls about 1 1/2 inches in diameter. Pat them into nice, round, flat tortillas either by hand, or by pressing under a heavy pan (like a cast iron). If you put them inside a ziplock bag before pressing, you don't have to worry about it sticking to the pan and messing up the next tortilla. Kids, however, LOVE the patting-by-hand method; you can let them get the tortillas as flat as possible, then finish them off by pressing or rolling them flat. (Am I the only one that remembers the Sesame Street short film of the women having a tortilla making contest? :) Place a DROP of corn oil in the cast iron skillet, then wipe well with a paper towel. You want just the thinnest possible layer of oil on the skillet surface. Heat skillet until almost smoking, then lay a tortilla on the surface. The tortilla will begin to smoke; when this happens, flip it over with a spatula. Because of the coarse nature of the masa, the browning will be uneven; this is normal, and why you see darker spots on the tortillas. Cook on the second side until heated through, then remove to a cloth covered basket and keep warm until the rest of the tortillas are cooked. These can also be cut into wedges or strips then deep fried for amazing homemade tortilla chips. Sprinkle with salt or a mixture of spices (try cumin, chile powder, onion powder, and coriander) just after you remove them from the oil, and let drain on paper towels. Flan 1 can evaporated milk 13 oz whole milk 1 cup sugar 4 eggs, beaten well 1 tsp vanilla extract 3 tbsp sugar, 1 tbsp water for caramel In a heavy saucepan, mix 3 tbsp sugar and 1 tbsp water together and heat until the sugar melts. Continue to cook until the sugar carmelizes, turning a rich brown. Be careful not to burn it, but there will be more caramel flavor, the darker it gets. Quickly pour into a greased springform pan and swirl it around to coat the bottom evenly. In a mixing bowl, combine evaporated milk, regular milk, 1 cup sugar, eggs, and vanilla. Beat well, until smooth. Pour over caramel in springform pan and cover with aluminum foil. Place springform pan on an inverted heatproof ramekin or small cup set inside a large Dutch oven. Pour water into Dutch oven to a level just below the bottom of the springform pan. Heat water to nearly boiling, then reduce heat to a simmer. Cover the pan tightly, and cook for about 25 minutes. Check to see if flan is done by inserting a toothpick in center. If not, add a little more water if neccessary, re-cover, and cook for another 5 minutes or until done. Remove springform pan from Dutch oven, remove aluminum foil, and let cool at room temperature. When cool, invert pan over serving dish, remove springform, and chill before serving. Apple Enchiladas 1 (21 ounce) can apple pie filling (or other fruit pie filling) 6 (8 inch) flour tortillas 1 tsp ground cinnamon 1/2 cup butter 1/2 cup white sugar 1/2 cup brown sugar 1/2 cup water Preheat oven to 350 degrees. Grease a 2 quart baking dish. Spoon 1/4 cup pie filling evenly down the center of each tortilla, and sprinkle with cinnamon. Roll up the tortillas, and tuck in the edges. Place seam side down in prepared dish. Melt butter in a saucepan over medium heat. Add the white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer for about 5 minutes. Pour sauce over enchiladas and let stand 30 minutes. Bake for about 20 minutes, until golden brown and bubbly. Mexican Wedding Cookies 1 cup butter 1/2 cup sugar 2 tsp vanilla extract 2 tsp water 2 cups flour 1 cup chopped almonds 1 cup confectioners sugar In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours. Preheat oven to 325 degrees. Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container. Dessert Empanadas 1/2 cup butter, softened 1 (3 ounce) package cream cheese 1 cup sifted all-purpose flour 1/3 cup white sugar 1 teaspoon ground cinnamon 1 cup confectioners sugar 2 tbsp butter 2 1/2 cups peeled, cored and sliced apples, peaches, pears, or other fleshy fruit 1 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 tbsp cornstarch mixed with 2 tbsp water Preheat oven to 375 degrees. Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, cover and refrigerate overnight. Can be stored for up to a week, not that it would be a good idea to make less than enough! Remove dough from refrigerator 30 minutes before time to assemble empanadas. To make the fruit filling, melt the 2 tbsp butter in a large saucepan. Stir in sugar, cinnamon, nutmeg, and apples. Simmer, stirring frequently, for about 5 minutes. Add cornstarch mixture to saucepan; stir well. Simmer for another 5 minutes, until mixture begins to thicken. Remove from heat. Roll dough out flat, and cut into 4 inch circles. Place desired amount (about 2 tbsp is good) of fruit filling in center of each circle; moisten edges with water, fold cirlces over, and seal edges firmly. Bake for about 15 minutes. Mix together cinnamon and confectioners sugar; roll empanadas in mixture immediately after removing from oven. Sopapillas 8 cups oil or shortening for frying 4 cups flour 4 tsp baking powder 2 tsp salt 2 tbsp shortening 1 cup water 2 tsp cinnamon 1/2 cup white sugar Heat 8 cups shortening in a deep-fryer to 375 degrees. In a large mixing bowl, combine flour, baking powder and salt. Cut in 2 tablespoons shortening until mixture resembles coarse crumbs. Gradually stir in water just until dough pulls together. Divide dough into 4 pieces and form each piece into a ball. Roll the balls into 8 inch circles. Cut each one into 8 wedges. In another large bowl, mix together the cinnamon and sugar. Set aside. Fry the wedges until they begin to puff and brown slightly. Drain on paper towels for a few minutes, then roll in the cinnamon sugar and serve hot. Milk Cake 5 eggs 1 tsp baking powder 2 cups sugar 1/2 tsp vanilla extract 1 1/2 cups flour 1/2 cup butter 2 cups milk 1 (14 ounce) can sweetened condensed milk 1 (12 fluid ounce) can evaporated milk 1 1/2 cups heavy whipping cream 1 tsp vanilla extract Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking pan. Sift flour and baking powder together and set aside. Cream butter and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract and beat well. Add the flour mixture to the butter or margarine mixture a little at a time, and mix until well blended. Pour batter into prepared pan. Bake at 350 degrees for 30 minutes. Remove from oven and let cool for about 15 minutes; do not remove from pan. Poke several holes in cake with a fork. Combine the whole milk, evaporated milk, and condensed milk together, and pour over the top of the cooled cake. Whip the cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Refrigerate at least one hour before serving, and keep refrigerated. |