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Contributed by Mrs. Esther S. Uribe's kitchen

Melt-Away Cookies (Ojarascas)

Mom's Recipe:
2 cups flour                         1 square yeast
3/4 cup sugar                   1 cup lard
cinnamon powder, to taste water or cinnamon tea


Other Recipe:
4 cup flour                         2 eggs
3 tsp baking powder             pinch of salt
1 lb. lard                   1-1/2 cup sugar
cinnamon tea (steep a few cinnamon sticks in water)

Another Recipe:
8 cups flour                         1 cup sugar
2 tsp. baking powder             1 cup cinnamon tea
1-1/2 lbs. lard

All recipes use following instructions...
In a large bowl combine all ingredients adding warm water or tea last; knead until all ingredients are well mixed.  On a floured surface place dough, knead some more and form into a ball; cut in half and roll out to a 1/2 inch thickness.  Now using cookie molds cut out cookies and arrange on a greased cookie sheet.  Bake in a preheated 325-degrees oven for 10 to 15 minutes or until golden brown.

Fried Bananas (Moms creation of poor men's side dish)

6 bananas
butter or vegetable oil, as needed for frying

Peel bananas and cut each legnthwise and in half to make four sections from each.  To a heated skillet add butter(or oil); lower flame and brown bananas on one side turning over once only to brown other side. Sugar or confectionary sugar can be sprinkled on them. Makes 6 to 8 servings.

Mom used to serve these with pork chops and rice. 


This was created by my mother from scratch.
Grandma's Molasses Pecan Pie
(this is the uiltimate of Pecan Pies...Mom's creation)

1 unbaked (9-inch) pastry shell             3 eggs
2/3 cup Grandma's Unsulphured Molasses 2 tsp. vanilla
1/4 cup flour                             2/3 cup dark corn syrup
1/2 stick melted butter                   2 tbsp. brown sugar
1-1/2 cup pecans, whole and/or pieces

Beat eggs lightly in mixer, add remaining ingredients except pecans.  Blend until just combined.  Pour mixture into pie shell and sprinkle the pecans into mixture; top with whole pecans.  Bake in a 350-degrees oven for 40 minutes or until filling is puffy and the crust is golden brown.

Pan de Huevo

La levadura:

1 cup flour

2 packages yeast

1 1/2 cup luke warm water

La masa:

2 lbs flour

1 lb sugar

1 lb lard or shortning melted

Pinch of salt

1 doz eggs

Ground cinnamon to taste Use your judgement for baking

Hello all.. Guava recipe's 1. Guava Jam. Ingredients:
Ripe guavas Lemon juice (1 cup or more) Brown Sugar Water (enough to cover fruit) Jam jars (sterilized) Method:

Peel the outer yellow skin off the guavas, cut guavas into quarters and scrape out the insides (seeds). When making guava jam the outer yellow skins and the seeds are not used. Wash the quartered guavas and put them in a large heavy saucepan. Pour just enough water into the saucepan to cover guavas and boil briskly until the fruit is all pulpy or soft. Remove from stove.
Measure out this fruit mixture, and for every cup of fruit you will need a cup of brown sugar. If you have four cups of fruit you must use four cups of brown sugar.
Put the fruit, lemon juice and sugar into a big heavy saucepan and keep boiling briskly, stirring every now and then until a little dropped onto a wet saucer begins to jell
or thicken.
Appearances can be deceptive, the jam mixture may look and seem to be runny, while it is boiling away merrily on the stove, but do not be fooled by this. If it is over-cooked it will become hard and almost like toffee when it has cooled down.
Remove from stove and while still hot fill all the jars. Make sure they have good tight lids. This jam can keep for months.  
2. Guava Jelly 2 lb Fully ripe guavas
  2 1/2 c Water     **1/2 c Lemon
juice; strained (4?) ** 7 c Sugar
**1/2 Bottle pectin  **// To extract juice **Slice guavas thinly. Add water and simmer, covered, 5 minutes. Then crush fruit thoroughly with a potato masher. Place in a jelly bag and squeeze out juice into a pan. Measure 3 1/2 cups into a very large saucepan. ** To make Jelly **Add strained lemon juice to guava juice. For a deeper bronze jelly, add a few drops red food coloring. Add sugar, mixing well. Bring to a boil, stirring constantly. When boil is reached, stir in pectin. Then bring to a full boil again and boil hard 1 minute, stirring. Remove from heat. Skim off foam with a metal spoon, and pour quickly into hot sterilized glasses or jars. Cover at once with lids or paraffin. Fills 10 medium glasses.

2 lb Fully ripe guavas
  2 1/2 c Water     **1/2 c Lemon
juice; strained (4?) ** 7 c Sugar
**1/2 Bottle pectin  **// To extract juice **Slice guavas thinly. Add water and simmer, covered, 5 minutes. Then crush fruit thoroughly with a potato masher. Place in a jelly bag and squeeze out juice into a pan. Measure 3 1/2 cups into a very large saucepan. ** To make Jelly **Add strained lemon juice to guava juice. For a deeper bronze jelly, add a few drops red food coloring. Add sugar, mixing well. Bring to a boil, stirring constantly. When boil is reached, stir in pectin. Then bring to a full boil again and boil hard 1 minute, stirring. Remove from heat. Skim off foam with a metal spoon, and pour quickly into hot sterilized glasses or jars. Cover at once with lids or paraffin. Fills 10 medium glasses.

 Enjoy

Here is a recipe for Buņuelos to bring in the new year.

Ingredients:

4 cups flour

1/2 teaspoon salt

1 1/2 Tablespoon sugar

1/4 cup shortening

1 egg, beaten

1 cup anise tea

1. Prepare 1 cup of anise tea by boiling 3 teaspoons of anise.

2. Sift dry ingredients, add shortening and blend.

3. Add beaten egg and lukewarm tea to dry ingredients and knead dough.

4. Make small dough balls and shape into patties. Let stand for one hour.

5. Roll out as thin as possible. (Just like making a flour tortilla).

6. Fry in dep fat until golden brown. (Prick tortillas with a fork when dropped into fat to make them puff up.)

7. In a brown paper bag, mix 4 teaspoons of ground stick cinnamon (you can use powder cinnamon) to 4 tablespoons of sugar. Toss fried crisp tortillas in paper bag to coat with cinnamon and sugar mixture.

Enjoy! and have a safe and "Happy New Year"

 

From Kitchen of Esther S. Uribe Please say a prayer in her memory
when you use this recipe.. Thank You... Antonio.

Gargantones...

6 flour tortillas, cut in wide strips
oil for frying
1/2 cup confectioner's or granulated sugar
1/2 tsp. cinnamon, ground

Cut tortillas into wide strips; cut a slot in the middle and bring both ends through the slot to make a bow. Fry in hot oil until puffed and lightly browned. Drain of excess oil in a dish lined with paper towels. Combine sugar and cinnamon. Sprinkle over hot gargantones.

Buņuelos.....

3-1/2 cups flour
1/2 cup milk
1 t salt
oil for frying
1 tsp. baking powder
1/2 cup sugar,
1-1/2 tbsp. sugar confectioner's or granulated
2 tbsp. shortening or butter
2 eggs
1/2 tsp. ground cinnamon

Sift flour, salt baking powder and sugar. Add shortening and mix until it resembles coarse cornmeal. Beat eggs with milk (or cinnamon tea). Add to flour mixture and knead well. Continue kneading until it forms a ball. Tear pieces and form into 16 balls. Allow to stand for 20 minutes. On a lightly floured board, with a floured rolling pin, roll each ball into 5-inch circles or bigger. Finish spreading them by hand to make a very thin tortilla. Let them stand 5 minutes. Fry in hot oil until golden brown on both sides. Remove to absorbent paper to drain. Combine sugar and cinnamon and sprinkle over hot bunuelos.

If preferred, a syrup made be pour over the bunelos instead of sugar and cinnamon.

Syrup:
1 cup brown sugar
2 tsp. ground cinnamon or anise
2 cups water

Boil all ingredients together until it becomes syrup.

Fruit Cocktail Pudding Cake

Sift together;

1 cup plus 2 Tablespoons sifted flour

1 cup sugar

1 teaspoon soda

1/4 teaspoon salt

2 cups fruit cocktail (1 can)

Add;

1 egg slightly beaten Mix all ingredients and pour into 9" square greased pan. Bake at 350 degrees for 40 to 45 minutes. Serve warm or cold. You can put ice cream over cake or German chocolate cake frosting. (1 stick margarine, milk, coconut and nuts, if frosting is too thin add more coconut.)

Hot Pepper Jelly (Jalapeņo)

Dessert menu:

4 large jalapeņo peppers

12 dried red peppers

7 cups of sugar

1 1/2 cups white vinegar

Green food coloring

2 bottles liquid pectin

Dice jalapeņo peppers finely. Add red peppers, sugar, and vinegar. Bring to full boil over medium heat. Simmer for 10 minutes. Strain through colander lined with cheese cloth into another container. If you don't use cheese cloth, bits of seeds and skin etc., will force through and this will make it more like a jam. Add food coloring (2 to 3 drops) now stir pectin into liquid, return to heat---full boil for 1 minute. Have jars ready (jells fast). Seal while hot. Makes 7 to 8 half pints.

By Primo Beto

Pan de Polvo (Mex. Wedding Cookies)

3 lbs. all purpose flour

1 1/2 lbs. Crisco shortening

4 oz. cup sugar

1 cup anise tea

Dusting:

Sugar 3 lbs.

Cinnamon 8 oz.

Pour flour into mixing bowl. Add sugar and

Capirotada (Mex. Bread Pudding)

Ingredients:

5 cups water

3 cinnamon sticks

1 tsp. anise

1 1/2 cup sugar (piloncillo)

12 slices white bread (French)

12 slices yellow cheese

1 cup raisins

Brew tea with water, piloncillo, cinnamon sticks, and anise, strain tea on a sieve or cloth. Line pan with 6 slices bread. Top with slice of cheese on each bread. Spread 1/2 cup raisins on layers of bread. Add tea to soak bread. Lay another layer of 6 slices of bread, 6 slices of cheese and the rest of the raisins. Add

 

Tres Leches

 

Ingredients 6 eggs, 1 teaspoon baking powder, 1 cup flour, 1 cup sugar, 1 can evaporated milk,1 can condensed milk (Eagle Brand), 1/2 cup milk. Combine these ingredients together, Separate eggs, beat egg whites until they are stiff. Beat the yellow w/sugar, flour & baking powder. When thoroughly mixed, fold into egg whites, put in oven for 30 minutes. When it looks like its done, use a fork or something pointed to poke holes on the cake. Pour all 3 milks over the cake and put back in oven for about 5 minutes. Let cool a bit and put frosting over it. Frosting: Combine 1 teaspoon vanilla, 8oz whipping cream, 1 cup powder sugar(or lessas per your taste), heat and put on cake. Cake tastes better the next day. Enjoy! 

Primo Beto

LECHE QUEMADA

(Burnt Milk Candy)

1 cup evaporated milk

2 1/2 cups sugar

2 tsp. white corn syrup

2 cups chopped pecans

1 tsp. butter

1 tsp. vanilla

Mix milk, syrup, butter and sugar. Cook until hot but ot boiling. Add vanilla and pecans. Cook on medium heat until candy thermometer reaches 235 degrees F. Remove from fire and continue stirring until mixture turns dull and begins to get thick. Drop in patty form on wax paper.

Primo Beto

 

 

 

 

 

 

 

 

 

 

 

 

 

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