Recipe Ingredients:
3 cups flour, sifted twice
1 tbsp baking powder
1 tbsp salt
1 tbsp sugar
2 eggs
1 tsp. vanilla
3/4 cup milk
1/2 cup butter or margarine
oil for frying
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Recipe Instructions:
In a large bowl, mix flour, baking powder, vanilla, and salt.In a small bowl, beat one tbsp sugar, eggs and butter. Stir in milk. Add milk mixture to flour. If dough is too dry, add a few more drops of milk. Knead dough until it is very smooth. Shape into 20 balls. Cover and let stand for 30 minutes.Heat oil one-inch deep in large skillet to 360 F.Roll each ball out on a lightly-floured board into very thin six-inch circle. Fry buñuelos until golden brown, turning once. Drain on absorbent towels. Sprinkle with sugar-cinnamon topping while warm, or drizzle with one of the following syrups. These can be frozen. Wrap separately in freezer bags. Defrost and place in a 350 F. oven for a few minutes to crips.(20 fritter)
Monday, December 21, 2009
Yummy GF Potato Soup
1 potato, cut into cubes. Peeled or not is your choice. I go 50/50.
1 T. butter
1 c. milk (cream works too if you like it extra rich)
1/2 c. grated cheddar cheese
1 t. ground pepper
1/4 t. salt
1 clove of garlic, minced
1/2 t. chicken bouillon (gluten free)
1 T. parsley
1/2 T. potato flour (not starch)
Boil the potato pieces in water until they're soft but not quite falling apart. Pour as much water off as you can. Place the pot back on the burner to boil the rest of the water off.
Turn the heat to low-med. Stir in the butter until it's melted, mashing the potatoes a little bit. Leave them as chunky as you like.
Stir in the milk, cheese, pepper, garlic, bouillon, and parsley. Once it's heated, stir in the potato flour bit-by-bit to thicken it up. Don't stir it in too fast or it will clump. Just sprinkle the top, stir it in, and repeat.
Serve it with cheese, parsley, chives, and sour cream.
1 T. butter
1 c. milk (cream works too if you like it extra rich)
1/2 c. grated cheddar cheese
1 t. ground pepper
1/4 t. salt
1 clove of garlic, minced
1/2 t. chicken bouillon (gluten free)
1 T. parsley
1/2 T. potato flour (not starch)
Boil the potato pieces in water until they're soft but not quite falling apart. Pour as much water off as you can. Place the pot back on the burner to boil the rest of the water off.
Turn the heat to low-med. Stir in the butter until it's melted, mashing the potatoes a little bit. Leave them as chunky as you like.
Stir in the milk, cheese, pepper, garlic, bouillon, and parsley. Once it's heated, stir in the potato flour bit-by-bit to thicken it up. Don't stir it in too fast or it will clump. Just sprinkle the top, stir it in, and repeat.
Serve it with cheese, parsley, chives, and sour cream.
Sunday, December 13, 2009
Chocoflan
This is a favorite of mine has flan and cake in one. I make this often and its very good if u are into custards. If you don't like chocolate cake you can definitely try other varieties but chocolate goes best with this.
1/2 cup Mexican caramel sauce (cajeta)
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
7 large eggs, divided
1 tsp. vanilla 1 cup sugar 1 pkg.
(2-layer size) chocolate cake mix 1 cup water
1/3 cup oil
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup thawed COOL WHIP Whipped Topping Make It!
HEAT oven to 375ºF.
POUR caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
BEAT(prepare cake mix with directions for high altitude)cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
BAKE 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.
Tuesday, December 1, 2009
Martha's Famous Croquembouche
Croquembouche -- pate a choux puffs with a creamy filling, dipped in hot caramel, and stacked into a pyramid -- is one of my favorite special-occasion desserts. Sometimes I make a towering one and adorn it with spun sugar, but this year I kept it small, simple, and sweet.
The cookie stars look like ornaments on a tree. Use small star cutters (ultimatebaker.com) and medium-size ones (coppergifts.com). Decorate with royal icing, and sprinkle the icing with fine sanding sugar; let stand until set.
Ingredients
Makes 2 small croquembouches; Serves 20 to 30
FOR THE PATE A CHOUX PUFFS
1/2 cup whole milk
1/2 cup water
4 ounces (1 stick) unsalted butter
1 teaspoon coarse salt
1 cup all-purpose flour
5 large eggs
1 large egg yolk
1/2 cup heavy cream
Caramel Cream
FOR THE ASSEMBLY
Caramel
Sugar Cookies, decorated with Royal Icing and fine sanding sugar
Directions
1.Preheat oven to 400 degrees. Line 2 baking sheets with parchment.
2.Make the puffs: Bring milk, water, butter, and salt to a boil in a medium saucepan over medium-high heat. Remove from heat, and whisk in flour. Return to heat, and cook, stirring constantly with a wooden spoon, until mixture pulls away from sides of pan, about 4 minutes. Transfer to the bowl of a mixer fitted with the paddle attachment. Mix on medium speed to cool slightly, about 1 minute. With machine running, add eggs, 1 at a time, beating well after each addition. Transfer dough to a pastry bag fitted with a 1/4-inch round tip.
3.Whisk together yolk and heavy cream. Pipe about one hundred 1-inch puffs (about the size of a quarter) onto each prepared sheet. Gently brush with egg wash. Bake until puffs rise and are golden brown, 20 to 25 minutes. Let cool on sheets on wire racks. (Puffs can be stored at room temperature for up to 1 day.)
4.Transfer caramel cream to a pastry bag fitted with a 1/4-inch round tip. Insert tip of pastry bag into base of each puff, and fill each. Return to sheets in a single layer as you work.
5.Assemble the croquembouche: Dip top half of each filled puff into caramel (be careful not to burn your fingers), letting excess drip back into pan. Transfer to a parchment-lined baking sheet. Let stand until caramel is set.
6.Carefully dip bottom half of 1 puff into caramel, letting excess drip into pan. Transfer puff, hot caramel side down, to a serving platter. Repeat with 9 more puffs, forming a connected ring as you work. Repeat with more puffs, layering rings to form a 6-layer pyramid, using 45 or 50 puffs total. (If the caramel begins to harden, reheat briefly over low heat.)
7.Attach sugar cookies to sides and base of croquembouche, using royal icing or caramel as "glue."
8.To make a second croquembouche, make another batch of caramel, and repeat with remaining filled puffs. (Alternatively, serve the remaining puffs on the side.) Serve immediately, or let stand at room temperature for up to 2 hours.
I've done this before and I saw a new filling on Martha Stewart and it looked really good.
The cookie stars look like ornaments on a tree. Use small star cutters (ultimatebaker.com) and medium-size ones (coppergifts.com). Decorate with royal icing, and sprinkle the icing with fine sanding sugar; let stand until set.
Ingredients
Makes 2 small croquembouches; Serves 20 to 30
FOR THE PATE A CHOUX PUFFS
1/2 cup whole milk
1/2 cup water
4 ounces (1 stick) unsalted butter
1 teaspoon coarse salt
1 cup all-purpose flour
5 large eggs
1 large egg yolk
1/2 cup heavy cream
Caramel Cream
FOR THE ASSEMBLY
Caramel
Sugar Cookies, decorated with Royal Icing and fine sanding sugar
Directions
1.Preheat oven to 400 degrees. Line 2 baking sheets with parchment.
2.Make the puffs: Bring milk, water, butter, and salt to a boil in a medium saucepan over medium-high heat. Remove from heat, and whisk in flour. Return to heat, and cook, stirring constantly with a wooden spoon, until mixture pulls away from sides of pan, about 4 minutes. Transfer to the bowl of a mixer fitted with the paddle attachment. Mix on medium speed to cool slightly, about 1 minute. With machine running, add eggs, 1 at a time, beating well after each addition. Transfer dough to a pastry bag fitted with a 1/4-inch round tip.
3.Whisk together yolk and heavy cream. Pipe about one hundred 1-inch puffs (about the size of a quarter) onto each prepared sheet. Gently brush with egg wash. Bake until puffs rise and are golden brown, 20 to 25 minutes. Let cool on sheets on wire racks. (Puffs can be stored at room temperature for up to 1 day.)
4.Transfer caramel cream to a pastry bag fitted with a 1/4-inch round tip. Insert tip of pastry bag into base of each puff, and fill each. Return to sheets in a single layer as you work.
5.Assemble the croquembouche: Dip top half of each filled puff into caramel (be careful not to burn your fingers), letting excess drip back into pan. Transfer to a parchment-lined baking sheet. Let stand until caramel is set.
6.Carefully dip bottom half of 1 puff into caramel, letting excess drip into pan. Transfer puff, hot caramel side down, to a serving platter. Repeat with 9 more puffs, forming a connected ring as you work. Repeat with more puffs, layering rings to form a 6-layer pyramid, using 45 or 50 puffs total. (If the caramel begins to harden, reheat briefly over low heat.)
7.Attach sugar cookies to sides and base of croquembouche, using royal icing or caramel as "glue."
8.To make a second croquembouche, make another batch of caramel, and repeat with remaining filled puffs. (Alternatively, serve the remaining puffs on the side.) Serve immediately, or let stand at room temperature for up to 2 hours.
I've done this before and I saw a new filling on Martha Stewart and it looked really good.
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