Daily Archives April 16, 2015

spanish crullers

Spanish Crullers (Churros)

Churros is the name of a shaggy-coated sheep, and these crullers look a bit shaggy, also.

Vegetable oil
1 cup water
1/2 cup butter or margarine
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon

Heat 1 to 1 1/2 inches oil to 360 degrees F.

Heat water, butter and salt to rolling boil in 3-quart saucepan; stir in flour...

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baked plantains

Platanos al Horno (Baked Plantains – Guatemala)

2 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 ripe plantains, with black skins
2 tablespoons butter

Mix sugar and cinnamon together.

Peel the plantains and split them open lengthwise but do not cut completely through. Sprinkle them inside and out with the sugar mixture. Cut dabs of butter into the slits...

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south american coconut pastries

South American Coconut Pastries

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
5 tablespoons orange juice
1 egg white
Coconut Filling

Sift dry ingredients into bowl; cut in butter. Mix in orange juice, a little at a time, until ball of dough is formed (dough will be rather dry). Press together lightly. Wrap in wax paper and chill 1 hour.

Roll the dough 1/8 inch thic...

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chicken breasts brazilia

Chicken Breasts Brazilia

Wrap boneless chicken breasts around hearts of palm stalks and attach with a wooden pick. Place each seam side down in a buttered pan and cover with melted butter. Season with salt and pepper. Bake at 400 degrees F for 25 minutes.

To serve, top with hollandaise sauce and chopped chives.

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weinerbrod

Weinerbrod (Danish Pastry)

1 cup cold milk
1/2 teaspoon cinnamon
1 1/2 tablespoons granulated sugar
1/2 teaspoon salt
3 cups flour
1 egg
1 package yeast
1/4 cup warm water
1 cup butter or margarine, softened

Sprinkle yeast over warm water and let stand 10 minutes.

Add milk, egg, cinnamon, sugar and salt. Mix well. Add the flour and work into a dough stiff enough to handle...

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