Today we made tamales, picarones, and a great lunch!
The Picarones were eaten so quickly that by the time I finished serving them I had nothing left to take a picture of. Thankfully there is google and I can provide you with a delicious view of these sweet treats.
Boil and strain 1 lb of pelled pumpkin and 1 lb of peeled sweet poatoes in 2 cups of water and a tablespoon of anis. Put the entire contents of the pot in a blender and blend until smooth. Strain the juices of the vegetables (putting the vegetable aside) and wait until the liquid is lukewarm. In a separate bowl take a cup of the liquid, two tablespoons of yeast, and four tablespoons of sugar and mix until the yeast dissolves. Let this mixture sit for 15 minutes. In a very large bowl add 1.5-2 lb of flour, the mashed vegetables, and the yeast mixture. Let the mixture rise for 3-4 hours. Heat oil to about 370 F and drop the soft dough in a circular shape, using a thin stick (chopsticks work) twirl the batter around to make sure the hole is defined. Flip over when bottom of golden and let it drip before fully taking it out.
Top with miel de chancaca. [In a small saucepan add 1 cup of water, one chancaca (1/2 lb), 2 cloves, 3 sticks of cinnamon, and the rind of an orange. Boil until it has the consistency of honey.]
Unfortunately I blog the same way I eat, dessert first. For lunch we had roasted turkey with potatoes and ensalada.
Tamales are ALOT of hard work. We started making them yesterday and they were done at 10pm tonight!
I didn't write many recipes today, but thankfully I found this unfinished post that I have been meaning to put up with recipes galore...
I found a wonderful book! It's called The Complete Book of Desserts by Ann Seranne. It has great recipes for any baker. Since I made the famous rainbow cake on Pinterest and tasted the horrible butter frosting I was determined to find the best frosting in the world. I got distracted though because I found some other great recipes along the way. So before I share some great frosting recipes I have to add a baklava and cheesecake recipe (and a few more).
Baklava
20 sheets frozen phylo pastry
2 C melted butter
2 C finely shopped walnuts or almonds
1 C hone y
1 C water
Spead out five sheets of pastry, one on top of the other.
Place a large square pan in center of these and cut dough around it
Place layers in the pan, one at a time, brushing each layer generously with melted ubtter, Sprinkle with all t cuttings and brush cutting with butter.
Repeat with five more sheets of pastry.
Spread walnuts evenly in pan and ocntinue adding layers of pastry until all sheets have been used, adding last cuttings beneath the last sheet.
With a sharp knife, score top pastry diagonally into 5 sections in both directions, outlining 25 diamond-shaped cakes.
Let rest of 2 hours.
Heat oven to 450 F then reduce to 350 F
Pour one third of remaining butrter over psatry and bake for 7 minutes
Pour over another third of remaining butter, reduce oven temperature to 325 F and bake for 20 minutes longer.
Remove baklava from oven.Drain off all excess butter and return to oven to bake and crisp for 5 minutes.
AGain drain off any excess butter and bake for 5 minutes longer.
In sauce pan combine honey and water and boil to a thick syrup.
Pour hot syrup around edge of pan and over the pastyr. Let cool and cut into diamonds so the pieces can absorb the syrup before serving. Makes 25 small cakes.
Cheesecake
2 graham crackers, crumbled
1/4 cup melted butter
1 Tb sugar
1/2 Teaspoon cinnamon
1 1/2 lb cream cheese
3 eggs, lightly beaten
3/4 C sugar
1 Tb vanilla
3 C sour cream
1/3 to 1 C buttermilk
1/4 C melted butter
Combine graham cracker crumbs, melted butter, the 1 Tb sugar, and cinnamon. Line a buttered 8-cup spring form pan.
Soften cream cheese and gradually work in eggs, sugar, and vanilla.
Gradually stirin sour cream and enough butter milk to make a batter the consistency of pancake batter.
Fold in melted butter.
Bake in a preheated 325 F oven for 45 min
Cool and chill througly before serving
serves 10-12
Fresh Cherry Cobbler
3 C sour pitted cherries
1 C sugar
1 C water
1 Tb cornstarch
2 Tb water
1 Tb butter
1 tsp cinnamon
1 C flour
1/4 tsp salt
1 tsp double-acting baking powder
3 tb shortening
1/2 C milk
Heavy Cream
Heat cherries with the 1 C sugar and 1 C water until almonst boiling.
Mix cornstarch with the 2 Tb water and stir into fruit mixture. Cook, stirring, for 3 min.
Pour fruit and juice into an 8 in square baking dish.
Dot with butter and sprinklewith cinnaomn.
Combine flour, salt, and baking powder. Cut in shortening. Stir in milk to make a soft drop-discuit dough.
Drop dough by spoon fulls over the fruit and baking in preheated 400 F oven for 30 min.
Serve hot with heavy cream. Serve 6.
Cream Puffs
Paste:
1 C hot water
1/4 C butter
Pinch Salt
1 tsp sugar
1 C enriched flour
4 large eggs
Pour hot wter over butter ina sauce pan and stir until butter is melted.
Add salt and sguar and bring mixture to a rapid boil.
Add flour all at once, raise sauce pan over heat, and stir vigoursly with a wooden sppon until mixture comes away cleanly from sides of pan and forms a ball in the center.
Remove form ehat and add egss, one at a time, beating vigorously with a wooden spoon or a rotary electric beater after each addition until batter is smooth and glossy. The batter must be thick enough to hold its shape, and if the eggs are very large it may be necessary to add all but the last one. On the other hands, if the eggs are small it may be necessary to add an additional yolk or white.
This amount of paste makes 10 large cream puffs or 12 eclairs or 2 crowns or 32 tiny puffs know as profiteroles.
The Puffs: Drop Cream Puff Paste from tablespoons or teaspoon, depending on size of puff desired, onto an oiled baking sheet. Bake in a preheated hot oven (425 F) for 15 min. Lower temp to 350 F and bake until puffs are free from beads of moisture. The time requried will depend on the size of the puffs , but if they are underbaked they will collapse when removed form the oven. Large puffs will need 40-45 minutes baking time, small puffs about 30. When the puffs are cool, split and fill with whipped cream, sweetened and flavored to taste, ice cream, chocolate Bavarian cream, or pastry cream.
Two Layer White Cake
1/2 C butter or shortening
1 1/2 C sugar
2 1/2 C sifted cake flour
3 tsp double acting baking powder
1/2 tsp salt
1 C milk
1 tsp vanilla
4 (1/2 C) egg whites
Cream shortening and sugar.
Stir in combined dry ingredients alternately with milk and vanilla.
Beat egg whites until stiff enough to hold a peak and gently fold them into batter.
Pour batter into prepared pans (2 8 in layers 1 1/2 in deep)
Bake at 350 F for 30-35 min
Russian Teacake6 egg whites
3 egg yolks
3/4 C sugar
2/3 C sifted cake flour
1/2 tsp cream of tartar
1/2 tsp salt
beat eg whites until stiff but not dry.
Beat egg yolks with sugar until thick and pale in color and fold into egg whites
Sift dry ingredients together five times and fold into egg mixture.
Bake in an 8 in tube pan for 1 hour in 350 F oven
Russian teacake icing
3 egg yolks
3/8 C sugar
1 tb flour
3/4 C hot milk
1 envelope gelatin
1/4 C cold water
1 tsp vanilla
1 C heavy cream, whipped
chopped nuts
beat eg yolks until thick and lemon colored.
Sift sugar with lfour and gradully beat into egg yolks.
Stir in hot milk and cook over simmering water for 3 min stirring constantly
Soak gelatin in cold water for 5 min. Add to hot egg yolk mixture and stir until gelatin is completely dissolved
Stir in vanilla nd cool.
When cold, fold in the whipped cream.
Ice top and sides of cake and sprinkle with chopped nuts.
Ice Cream without a Machine
Set the temperature of the refrigerator to very cold. Prepare an ice-cream mixture, turn it into a deep refrigerator tray, and freeze until the cream is mushy, Spoon the cream into a chilled bowl and beat with a rotary or electric beater until smooth. Return to the tray, beat it again just before it solidifies, and finally freeze for about 3 hr, or until firm. Cover the cream with waxed paper to prevent the formation of ice crystals on top.
Recipe 1-1 (2in) piece of vanilla bean, 1 qt heavy cream, 3/4 C sugar. slit the piece of vanilla bean in half and scrape pulp into the cream. Scald cream, stirring to distribute the particles of vanilla, stir in sugar, and cool. Chill and freeze.
Recipe 2 (fruit)- 3/4 C sugar, 1 qt heavy cream, 1 tb lemon juice or vanilla, 1 C crushed fruit. Combine sugar and cream and stir until sugar is dissolved. Stir in flavoring and the crushed fruit. The best fruit to use are respberries, strawberries, peaches, apricots, or pineapple.
Recipe 3 (french vanilla)- 1/2 C sugar, 1/4 C water, 1/2 tsp cream of tartar, 4 egg yolks, 1 in piece vanilla bean, 3 1/2 heavy cream. in saucepan combine sugar, water, and cream of tartar, bring to a boil, and ocok until syrup spins a light thread. Beat egg yolks until fluffy and gradually pour syrup into them, beating constatntly until mixture is thick and pale in color. Scrape pulp from vanilla bean and add to eggs with the cream. Stir until mix is thorougly blended, chill, and freeze.
Basic Vanilla Souffle
3 Tb butter
3 Tb flour
3/4 C hot milk
1/4 C sugar
4 egg yokds, lightly beaten
1 tb vanilla
pinch salt
5 egg whites
1 tb fine granulated sugar
Confectioners' sugar
In sauce pan melt butter.
Remove pan from ehat and stir in flour.
Return pan to heat and gradually stir in hot milk.
Stir in the 1/4 C sugar and continue to stir over low heat for 5 min, or until crema is smooth and thickened.
Remove form heat and gradually beat in egg yolks.
Let this mixture, which may be made well in advance of baking, cool.
Stir in vanilla.
Beat slat and egg white until they stand in soft peaks. Sprinkle the 1 Tb sugar over egg whites and ocntinue to beat until they stand in stiff peaks.
Fold egg whites into yolk mixture.
Turn mixture into a butter and lightly sugared 6 C souffle dish.
Place dish in center of an oven preheated to 400 F. Immediatly turn oven down to 375 F. and bake for 25 min.
Quickly dust top of souffle with confectioners sugar and continue bake for 10 to 15 min longer. Serve immediately. Serves 6.
Crepes
1 1/3 C sifted flour
4 Tb sugar
pinch salt
3 egg
1 1/2 C milk
1 tb melted butter
1 tb brandy or cognac
soft flour, sugar, and salt into a mixing bowl.
Beat eggs with a rotary beater and gradually beat in milk.
Stir the milk-egg mixture into the dry ingredients and continue to stir until batter is mooth. The batter should be just thick enough to coat a spoon.
Stir in melted butter and brandy or cognac and let batter stand for 1-2 hr before using it. This improves teh texture of the cakes.
Heat a small frying pan, from 5-6 inches in diameter, until very oht. The crepes msut cook quickloy or they will be tough.
Put 1/2 tsp butter in the pan and swirl pan to coat bottom and sides with butter.
As soon as butter stops foaming, pour in about 2 tb of the crepe batter, and again itle the pan in a circular motion to spread the batter evenly and thinly over bottom of the pan. This must be done quickly before the batter has a chance to set.
Cook crepe for about 1 min, or until set and brown on one side, turn and brown the other side.
Turn crepe out onto a clean towel and roll or fold into quarters.
The first crepe will tell if the batter is right. If crepe is too thick, stir in a little milk, if too dry, stir in a little melted butter. If the crepe is so fragile it cannot be turned, sift ina a little flour and stir it into the batter.
Serve the crepes warm with dessert sauce, honey, or jam, or simply sprinkled with confectioners' sugar and a wedge of lemon.
Or cover with waxed paper to reheat later in a sauce. Makes 24.
Vanilla Pastry Cream
4 C milk
1 in stick vanilla bean
3/4 C flour
1 tsp cornstach
1 C sugar
8 egg yolks
Heat milk with vanilla bean to boiling.
In a saucepan combine flour, cornstarch, sugar, and egg yolks, and beat thorougly. Gradually stir in hot milk and cook over low heat, stirring rapidly, until thickened. The cream should be consistency of thick mayonnaise.
Chocolate Pastry Cream
Mix one cup vanilla pastry cream with 3 oz melted sweet chocolate.
Custard Filling
1/2 C sugar
1/3 C flour
Pinch salt
2 C hot milk or cream
4 egg yoks lighly beaten
2 tsp vanilla
In top of dougle saucepan combine sugar, flour, and salt.
Gradually stir in hotmilk or cream and cook.l stirring, until sauce is smooth and thickened.
Pour a little of the hot sauce into egg yoks, then stir egg yolks into sauce.
Cook over steaming, ont boioling, water for about 5 min, stirring frequently, until eggs are cooked. Remove from heat, cool, and stire in vanilla
Custard Cream Filling
1 Tb gelatin
4 Tb cold water
4 egg yolks
6 Tb sugar
2 Tb cornstarch
2 C milk
2 tsp vanilla extract
2 C heavy cream, whipped
1/4 C cointreau, optional
Soften the gelatin in water.
Combine egg yokds, sguar, cornstarch, and milk in top of a double sauce pan.
Stire and cook over simmering water until smooth and thickeend.
Remove from ehat and add gelatin and vanilla.
Stire until gelatin is dissolved.
Stir until cool.
Fold in shipped cream and cointreau.
Pour the mixture into two 9-inch custard layers.
Lime Custard Filling
4 egg yoks
1/4 C lime juice
Pinch salt
2 cups cream, whipped
In top of double sauce pan combine egg yoks, lime jiuice, and salt.
Cook over simmering water, stirring constatntly, until custard is thick.
Cool and fold in shipped cream.
Chocolate Filling
4 Egg yolks
1/2 C sugar
1 C milk
1 Tb butter
1 oz unsweetened hcooclate, grated
pinch salt
1 teaspoon vanilla
Beat egg yoks until light, and gradually beat ins ugar.
Slowly stir in milk.
Add butter, chocoalte, and slat.
Cook over simmering wtaer,stirring frequently, until filling is thick.
Cool and stir in vanilla.
Decorator's Butter Cream
1 C light colored butter or margarine
1 C white shortening
1 lb confectioners sugar (sifted)
Almond or vanilla extract
Both butter and shortening should be at room temperature.
Put butter and shortening into bowl and beat until smooth and fluffy.
Gradually beat in sugar and flavoring.
Use an electricbeater for this is possible
Butter cream filling and frosing
3/4 C sugar
1/4 C water
1/8 tsp cream of tartar
5 egg yoks, beaten
1 C unsalted butter
flavoring
In saucepan combine sugar, water, and cream of tartar.
Bring to a boil and boil rapidly until syrup spins a light thread (238 F).
Beat syrup gradulaly into egg yoks and ocntinue to beat until cream is thick and cool.
Beat in butter, bit by bit.
Flavor with vanilla, almond, rum, brandy, kirsch, or any disred liquer.
Chocolate Butter Cream
Melt 3 oz semi-sweet chocolate with 1 Tb water and stir into Butter Cream Filling and Frosting.
Creamy Frosting
6 Tb butter
5 Tb cream or evaporated milk
1 box confectioners' sugar
1 1/2 tsp vanilla extract
Cream butter until fluffy.
Beat in sugar alternately with cream and vanilla. If an electric beater is used it is not necessary to sift the sugar. If hand beaten, a smoother frosting will result if the sugar is sifted.
Creamy Decorator's Frosting
To use cream frosting for decorating cakes with pastry tubes, beat in form 1/2 to 1 C additional sugar.
If coloring use half white shortening and half butter for better coloring.
Creamy Chocolate Frosting
1 pkg (6oz) semi-sweet chocolate pieces
1/4 C water
2 egg yolks
1/2 (1 stick) butter
2 C sifted confectioners' sugar
Put chocolate pieces and water or coffee into a small saucepan and stir oer simmering water until chocolate is melted and mixture is smooth.
Remove form heat and beat in egg yoks.
Beat in butter, bit by bit.
Stir in sugar.
Choclate Cream Frosting
1 C sugar
1/2 C water
1/4 tsp cream of tartar
3 egg yoks
1/2 C butter or shortening
4 oz semi-sweet hcocolate pieces, melted
1 tsp vanilla
in a sauce pan combine sugar, water, and cream of tartar.
Bring slowly to a boil and boil rapidly to 236F or until syrup spins a light thread.
Beat egg yoks until creamy and very gradully beat in the hot syrup.
Beat in shortening, chocolate, and vanilla.
Lemon Frosting
3 1/2 C sifted confectioners' sugar
1/4 C butter or shortening
1/4 C lemon juice
1 Tb cream
Blend 2 C sugar into shortening alternately with lemon juice and cream.
Beat until smooth.
Add 1 1/2 cups sugar and beat until smooth and creamy.
Vanilla Frosting
1/2 C butter or shortening
3 1/2 C sifted confectioners' sugar
1 tsp vanilla
6-11 tb cream or milk
Blend shortening with 1 1/2 C sugar and vanilla.
Add 3 Tb cream or milk and mix until smooth.
Stir in 2 more cups sugar alternately with 3 to 5 tb cream or milk and beat until smooth and creamy
Fondant
3 C sugar
1 C hot water
1/8 tsp cream of tartar
In a heavy 2 quart sauce pan combine sugar, water, and cream of tartar.
Stirover a low flame until sugar is dissolved.
Increase heat and cook rapidly, with stirring. As the syrup boils, wash down the crystals that form ont he sides of the saucepan with a fork wrapped ina damp cloth or with a wet brush.
When a few drops of teh syrup form a soft ball in cold water (238 F) pour the syrup onto a marble slab, an enamel-top table, or a large, flat, smooth platter to cool.
When the center of the batch feels just warm to the hand ( 110 F) work the mixture vigorously with a spatula until it becomes white and solid. Lolet it rest for a few mintues , then knead until it is cream.
Store the fondant in a tightly covered jar at room temperature for two days before using it.
Chocoalte Fondant
Melt 2 squares chocolate and let it cool. Add it to 1 C fondant and stir the mixture over a low flame until it is warm to the touch. Add 1/2 tsp vanilla nd thin the chocolate fondant to the right consistency with a little warm water.
Caramel Glaze
conbine and mix thoroughly 1/4 C dark corn syrup, 1 Tb melted butter, 1 Tsp lemon juice, and the grated rind of 1 lemon, if desired.
7 Minute Icing
2 egg whites
1 1/2 C sugar
1/4 tsp cream of tartar
5 tb cold water
1/8 tsp salt
1 tsp vanilla extract
combine all ingredients except vanilla intop of double boiler.
Cook over rapidly boiling water, beating constatly with a rotary beater until mixture holds a stiff peak-about 7 minutes with hand beater, 3 min with an electric beater.
Remove form heat and beat in vanilla, and a few drops of food coloring if desired. Continue to beat for 30 sec, or until icing is the right consistency to spread.
Royal Icing
1 1/2 C sifted confewctioners' sugar
1 egg white
1 tsp flavoring
Work sugar gradually into egg white until icing is stiff enought o hold its shape when forced through a pastry tube.
Stir in almond or vanilla flavoring.
This icing, often used for a decorating icing, will not remain soft and creamy like Decorator's Butter Cream. It wil harden on standing and icing will chip when out.
Confectioners' Sugar Icing
Conbine 1 C sifted confectioners' sugar and 2 tb warm milk or cream. Beat until smooth and flavor with vanill, almond, or rum.
Lemon nSauce
1 tb cornstarch
1/2 C sugar
1/2 C water
2 tb butter
2 tb lemon juice
Combine cornstarch, sugar, water, and butter in a sauce pan.
Bring to a boil, stirring constantly.
Remove form heat and stir in the lemon juice.
Hot caramel sauce
1 1/4 C sugar
1/3 C hot cream
1 tsp vanilla
chopped nut meats, optional
In heavy saucepan or skilled heat sugar over very low flame until it turns light gold in color.
Stir in cream very slowly and cook, stirring until sauce is smooth
Remove from heat and stir in vanilla.
If desired, add chopped nut meats.
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