Dessert
Chocolate pudding
Gingerbread cookies
Lime Merengue Pie
Pan dulce (conchas)
Conchas
Servings: 10 conchas
Ingredients
Bread ingredients
- 340 g bread flour (2 1/3 cups)
- 70 g sugar (1/3 cup)
- 1 package (2 1/4 tsp) instant yeast
- 2 eggs
- 85 ml warm milk (1/4 cup)
- 60 g butter (4 tbsp or 1/4 cup)
- 10 ml vanilla extract (1 tsp)
- 5 g salt (little less than tsp)
Covering ingredients
- 125 g flour (almost 1 cup)
- 125 g butter (8 1/2 tbsp)
- 125 g powdered sugar (3/4 cup)
- 1 tbsp cocoa powder--for chocolate (if you want to make strawberry you can add strawberry juice)
Instructions
Bread dough
- In a big bowl, add the flour, sugar, yeast, and salt. Mix and make a hole in the middle.
- Into the hole add the eggs, butter, vanilla and add the milk. Mix to form a dough and knead the dough. Cover (can add oil to bowl) and let rest about 1 hour.
Covering
- To make the paste to cover the conchas add the flour, powdered sugar, and butter. Mix with your hands until it forms a firm dough and let it sit while the bread dough is rising. The consistency should be about the same as play dough.
- If you want to make conchas with chocolate add the cocoa powder and mix well. (maybe try adding a drop of milk or more butter so it’s not dry). If you want to make them with strawberry you can add the strawberry juice, but you will probably need to add more flour so it is not too sticky.
Forming the conchas
- When the dough has doubled take it out of the bowl and make balls of 70-75 grams (divide in 10, or 8 for really big conchas). Put the balls on abaking sheet covered with parchment paper.
- With the paste make balls and press them into a circle to put on the top of the conchas. Using the back end of a knife, make the design on the conchas by pressing down through the covering and into the dough (but without cutting through the dough.)
- Once you’ve formed the conchas cover with a towel and let sit for one more hour. You’ll see that while it rises more the shape will become more distinct.
- Pre-heat the oven to 320 ºF and bake the pan dulce for 25 minutes. Once they’ve baked for 25 minutes take them out of the oven and let them sit on a cooling rack for 10 minutes.
Oatmeal Raisin Cookie recipe (NY)
Oatmeal Raisin Cookies
Servings: 14 cookies
Ingredients
- 1 cup raisin
- 1 ¼ cups all-purpose flour
- 4 tsp ground cinnamon
- 2 tsp baking soda
- 1 ½ tsp sea salt
- 1 ½ sticks slightly softened butter
- 1 cup brown sugar firmly packed
- 6 tbsp granulated sugar
- 2 cups old-fashioned or rolled oats
- 1 extra-large egg
- 1 ½ tsp vanilla extract
Instructions
- Soak raisins in hot water for 30 minutes, then drain.
- Meanwhile, in a small bowl, sifft together flour, cinnamon, baking soda, and salt
- Using an electric mixer fitted with paddle attachment, cream together butter and sugars on medium speed until light and fluffy, scraping down frequently. Take care not to overbeat
- Add flour mixture to creamed butter and sugar and mix on low speed until combined. Mix in oats, followed by drained raisins, egg and vanilla
- Use a 1/4 cup measure to scoop dough onto a parchment-paper lied baking sheet. Flatten each blob with base of measuring cup. Cover baking sheet with plastic wrap and refrigerate 4 days (optional)
- To bake cookies: Preheat oven to 350°F. Bake until cookies are golden-brown on the outside but still soft in the middle, about 17 minutes. Remove from oven and let rest on baking sheet a few minutes, then transfer to a rack to cool.
Raspberry Cream Cheese Coffee Cake
Raspberry Cream Cheese Coffee Cake
from Home Ec. Class
Ingredients
- 1 3 oz (or 4 oz.) pkg. cream cheese
- 4 tbsp butter or margerine
- 2 cups bisquick
- 1/3 cup milk
- 1/2 cup raspberry preserves
Icing
- 1/2 cup confectioners sugar
- 1 tbsp milk
- ~1/4 tsp vanilla
Instructions
- Cut cream cheese and butter into bisquick until crumbly. Blend in the 1/3 cup milk with wooden spoon.
- Turn onto floured surface. Knead 8-10 strokes. Roll dough on wax paper (or floured surface) to 12"x8" rectangel. Turn onto greased baking sheet or cookie sheet--remove wax paper.
- Spread preserves down center of dough. Make 2 1/2 inch cuts at 1 inch intervals on long sides. Fold strips over filling.
- Bake in 425° oven for 12-15 minutes.
Icing
- Combine sugar, milk, and vanilla
- Drizzle over top of coffee cake when cake is cooled
Real hot chocolate
Real hot chocolate
If you want hot chocolate the way it was meant to be served, melting real chocolate into milk is the only way to go!
Servings: 6
Ingredients
- 6 cups milk
- ¾ cup bittersweet chocolate chips
- ½ cup semi-sweet chocolate chips
- ¾ tsp vanilla
Instructions
- Heat milk in saucepan until it starts to simmer. Turn off.
- Whisk in the chocolate and the vanilla.
- Turn back on & heat briefly.
Notes
Very rich; serve in small cups.
For 4 people, can use 4 cups milk, ½ cup bittersweet chocolate chips, 1/3 cup semi-sweet chocolate chips and ½ tsp vanilla.