Desserts From New Mexico... Dont read unles you want to be hungry, page 1

Postres (Desserts)
Buñuelos (Sweet Fried Bread)
Yield: 6 dozen Total Frying Time:
Temperature: Medium:High Approximately 1 hour

3 1/2 cups flour 2 eggs, beaten
1 teaspoon salt 1/2 cup milk
1 teaspoon baking powder Shortening
1 1/2 tablespoons sugar Cinnamon-Sugar Caoting
1/4 cup margarine or Glaze

1. Combine flour, salt, baking powder, and sugar in a large mixing
bowl and cut in margarine.
2. Add eggs and milk to flour mixture and work mixture into a dough.
3. Knead dough until is is smooth and elastic. Form dough into balls
the size of an egg. Cover dough and set aside for 15 minutes.
4. Roll each ball of dough into a circle that is 4 inches in
diameter. Cut a small hole in center of each circle. Place circles
of dough between single layers of waxed paper until all are rolled
and ready for deep frying.
5. Heat 2 inches of shortening in a heavy pan at medium-high heat.
6. Fry buñuelos in hot shortening until they are puffed and
golden brown on both sids, turning once.
7. Drain on absorbent towels. Coat the buñuelos with a
cinnamon-sugar coating or glaze (recipes below) before serving.

Capa De Azucar Y Canela (Cinnamon-sugar Coating for Buñuelos)
Yield: 3 cups

3 cups sugar 3 teaspoons cinnamon

1. Combine sugar and cinnamon in a small mixing bowl.
2. Sprinkle mixture over buñuelos until they are evenly
coated.

Azucardo Para Buñuelos (Glaze for Buñuelos)
Yield: Approximately 5 cups Heating Time: Approximately
Temperature: Medium 5 minutes

1 1/2 cups sugar 3 tablespoons margarine
1 1/2 cups brown sugar 1 1/2 teaspoons cinnamon
1 1/2 cups water 3 tablespoons dark corn syrup

1. Combine all ingredients in a medium-sized saucepan.
2. Heat at medium heat until sugar disolves, stirring constantly.
Boil mixture rapidly for 1-2 minutes, or until two drops of syrup
run together off spoon. (The glaze will be a thin syrup.)
3. Remove glaze from heat and cool for several minutes. Dip each
buñuelo into the glaze, one at a time, coating both sides
evenly.
4. Drain buñuelos on a rack for 30 minutes (glaze will be
slightly sticky) before serving.

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Capirotada O Sopa (Bread Pudding)
Yield: 6 servings Baking Time: 20-30 minutes
Temperature: Low, 350°F.

3/4 cup sugar 3/4 cup raisins
2 cups boiling water 1 cup grated sharp cheddar
1/2 cup maple syrup cheese
6 slices toasted bread, buttered
and cut into 1 inch pieces

1. Place sugar in a heavy pan. Stir sugar, at low heat, until it is
liquified and light, golden brown.
2. Add water and stir constantly until sugar is dissolved. Add syrup
and simmer for 2-3 minutes.
3. Layer bread, raisins, and cheese in a 1 1/2 quart buttered
casserole dish. Pour hot syrop over mixture and top with cheese.
4. Cover dish and bake in a 350°F oven for 20-30 minutes.

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Arroz Dulce (Rice Pudding)
Yield: 10-12 servings Baking Time:Approximately
Temperature: High, Low 25 minutes

1 cup rice 1 cup raisins
2 cups water 3 eggs separated
1 teaspoon salt 3/4 teaspoons vanilla
2 cups evaporated milk 1/4 teaspoon cinnamon
3/4 cups sugar 1/4 teaspoon nutmeg
(optional)

1. Combine the rice, water, and salt in a large saucepan. Bring
the water to a boil at high heat. Cover saucepan.
2. Reduce heat to low and continue to cook for 12-15 minutes, or
until the water is absorbed.
3. Combine milk, sugar and egg yolks and add to rice. Add raisins,
vanilla, and cinnamon, and simmer for 5 minutes. Remove from heat.
4. Beat the egg whites until stiff and fold into the rice. Chill and
garnish with nutmeg before serving.

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Empanaditas Fritas (Fried Meat or Fruit Turnovers)
Yield: 6-9 dozen* Total Frying Time:
Temperature: Medium-High 20-30 minutes
Freeze well

1 teaspoon active dry yeast Meat or fruit filling
1 1/2 cups water (105°-115°F) Shortening
4 cups flour 1 tablespoon powdered sugar
1 teaspoon salt (optional)
1/4 cup shortening

1. Dissolve yeast in water in a small mixing bowl.
2. Combine flour and salt in a large mixing bowl and cut in
shortening.
3. Make a well in center of dry ingredients. Add liquid to dry
ingredients and work into a dough.
4. Knead dough until it is smooth and satiny.
5. Roll dough to a 1/4 inch thickness on a lightly floured board.
Cut pastry into circles 3 inches in diameter.**
6. Place a spoonful of filling off-center on each pastry circle.
Fold pastry in half over filling and pinch edges together to seal.
7. Heat 2 inches of shortening in a heavy pan at medium-high heat.
8. Fry empanaditas until golden on both sides, turning once. Drain
on absorbent towels.
9. Sprinklw empanaditas with powdered sugar, if desired.

* Quantity will vary with size of empanaditas.
** Varying sizes may be made.

Relleno De Carne (Meat Filling)
Yield: Filling for 6-9 dozen Cooking Time: Approximately
empanaditas 1 hour
Temperature: Medium

1 1/2 pounds meat (beef, pork 1-4 teaspoons cloves
or beef tongue) 1 teaspoon cinnamon
Water 1 teaspoon salt
1 cup raisins 4 cups piñon nut meats*
1 cup applesauce 1/4 cup sherry wine **
3/4 cup sugar
1/2 cup dark corn syrup or
light molasses

1. Place meat in a medium-sized saucepan and cover with water. Cook
at medium heat until meat is tender, approximately 1 hour.
2. Grind meat after it has cooled.
3. Place ground meat in a large mixing bowl and add all remaining
ingredients. Mix well. (The filling should be thick and moist.)

* Other types of nuts may be substituted.
** Additional wine may be added.

Relleno De Fruta (Fruit Filling)
Yield: Filling for 6-9 dozen Cooking Time: Approximately
empanaditas 1 hour
Temperature: Medium

1 pound dried peaches or 1/2 teaspoon salt
apricots 2 teaspoons cinnamon
1 cup water 1 teaspoon nutmeg
1/4 teaspoon ground coriander 1 cup raisins
(optional)
2 1/2 cups sugar

1. Place dried fruit in a medium-sized saucepan and cover with
water. Cook at medium heat until fruit is soft and almost mushy.
Drain.
2. Purée cooked fruit in a blender and add remaining
ingredients. Mix well.

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Empanaditas Al Horno (Baked Fruit Turnovers)
Yield: 6-9 dozen* Baking Time: 10-12 minutes
Temperature: 450°F Freeze Well

2 recipes pie pastry Meat or Fruit Filling**
(double crust)

1. Roll pastry to a 1/2 inch thickness on a lightly floured board.
Cut pastry into circles 2 inches in diameter.***
2. Place a spoonful of filling, off center, on each pastry circle.
Fold pastry in half over filling and pinch edges together to seal.
3. Place filled empanaditas on an ungreased baking sheet. Bake in a
450°F oven for 10-12 minutes, or until empanaditas are
golden.
* Quantity will vary with size of empanaditas
** See recipes for fillings above.
*** Varied sizes may be made.

Flan Caramelisado (Carmel Custard)
Yield: 6 servings Baking Time: 1 hour and
Temperature: Medium, Low 10 minutes
350°F

2 cups sugar 6 eggs
3 1/2 cups milk 1 teaspoon vanilla
1 cinnamon stick

1. Place 1 cup of sugar in a heavy pan. Stir sugar at low heat until
it is liquid and light, golden brown.
2. Pour carmelized sugar evenly into six warm custard cups. Set cups
aside.
3. Place milk and cinnamon stick in a medium-sized saucepan. Scald
milk at medium heat and allow to cool.
4. Beat eggs until foamy. Gradually add remaining sugar to eggs and
beat well.
5. Gradually add scalded milk to egg mixture, stirring until sugar
dissolves. Add vanilla.
6. Pour mixture into caramel-lined cups. Place cups in a pan of hot
water and bake in a 350°F oven for 1 hour and 10 minutes.

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Natillas (Soft Custard)
Yield: 6-8 servings Cooking Time: 30-45 minutes
Temperature: Medium

4 eggs, separated 1/8 teaspoon salt
1/4 cup flour Nutmeg
4 cups milk Cinnamon
3/4 cup sugar

1. Place egg yolks, flour, and 1 cup of milk in a small mixing bowl.
Stir to make a smooth paste. Set aside.
2. Place the remaining milk, sugar, and salt in a medium-sized
saucepan and scald at medium heat.
3. Add the egg mixture to the scalded milk and continue to cook at
medium heat until a soft custard consistency is reached. Remove
custard from heat and allow to cool to room temperature.
4. Beat the egg whites in a medium-sized mixing bowl until they are
stiff, but not dry. Fold the egg whites into the custard, chill,
and garnish with nutmeg and cinnamon before serving.

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Panocha (Wheat Flour Pudding)
Yield: 20 servings Baking Time: Approximately
Temperature: High, 400°F 1 1/2 hours
Medium-High, Low Freezes Well

12 cups boiling water, 1/2 cup butter
approximately 1 pound brown sugar
1 pound panocha flour 1/4 teaspoon cloves (optional)
2 cups flour 1/4 teaspoon cinammon (optional)
1 1/2 cups sugar

1. Combine 5 cups boiling water, panocha flour, and flour in a large
mixing bowl and mix until smooth. Cover bowl and set aside.
2. Place sugar in a heavy pan. Stir sugar at low heat until it is
liquid and light, golden brown. Add remaining water to sugar and
bring mixture to a boil at high heat.
3. Add butter, brown sugar, cloves, and cinnamon to sugar mixture
and stir until sugar is dissolved.
4. Combine sugar and flour mixtures in a large, greased, oven-proof
container. Boil mixture at medium-high heat for 15 minutes,
stirring constantly.
5. Cover and bake panocha in a 400°F oven for approximately
1/12 hours, or until a pudding consistency has been reached. Chill
before serving.

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Pastelitos (Fruit Pies)
Yield: 20 servings Baking Time: 30 minutes
Temperature: Medium, 400°F Freeze Well

1/2 pound dried apricots 3/4 teaspoon salt
1 1/2 cups water 2/3 cup shortening
3/4 cup sugar 4-6 tablespoons ice-cold water
2 cups flour 1 1/2 teaspoons sugar
1/2 teaspoon baking powder 1/2 teaspoon cinnamon

1. Place apricots in a medium-sized saucepan and cover with water.
Cook at medium heat until fruit is soft and almost mushy. Drain.
2. Preée fruit in a blender, add 3/4 cup sugar, return
mixture to saucepan. Cool mixture at medium heat until it is thick.
Set aside.
3. Combine flour, baking powder, and salt in a medium-sized mixing
bowl and cut in shortening.
4. Make a well in center of dry ingredients. Add water, a small
amount at a time, and work mixture into a dough.
5. Divide pastry in half and roll each half on a lightly floured
board to fit a 9x11 inch jelly-roll pan.
6. Line jelly-roll pan with one half of rolled pastry. Spread
apricot mixture evenly over pastry.
7. Place second half of rolled pastry over top of apricot mixture.
Cut pastry edges to just touch sides of jelly-roll pan. Press
edges of pastry together with a fork to seal the edges.
8. Sprinkle remaining sugar and cinnamon over top of pastry. Make
several vent openings in pastry with the tines of a fork.
9. Bake pastelitos in a 400°F oven for 30 minutes. Cool and cut
pastelitos into small squares.

NOTE: Pastelitos are traditionally about as thick as the little finger. Any kind of dried fruit or combination of dried fruits may be used.

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Pastelitos Indios (Indian Pies)
Yield: 20 servings Baking Time: 30 minutes
Temperature: Medium, 400°F Freeze Well

1/2 pound prunes 1/4 teaspoon cloves
1/2 pound dried apples 1/8 teaspoon ginger
1 1/2 cups water 1 recipe pastry for Pastelitos*
1/2 cup sugar 1 1/2 teaspoons sugar
1/2 teaspoon cinnamon

1. Place fruit in medium-sized saucepan and cover with water. Cook
at medium heat until fruit is soft and almost mushy. Drain.
2. Purée in a blender, add 1/2 cup sugar and spices, and
return mixture to saucepan. Cook mixture at medium heat until it is
thick. Cool slightly.
3. Follow recipe for Pastelitos, steps 3 through 9, to complete
Pastelitos Indios.

* See Pastelitos recips above.

NOTE: Pastelitos Indios are traditionjally thicker than Pastelitos, the Spanish version of the same recipe.

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Calabaza Dulce (Sweet Pumpkin)
Yield: 6-8 servings Steaming Time: Approximately
30 minutes

2 1/2 cups water, approximately 1/2 cup sugar
3-4 pounds pumpkin 1/2 teaspoon cinnamon
1/4 cup of margarine

1. Pour water into a large container with a rack. Bring water to a
boil using high heat.
2. Remove seeds and membrane center from pumpkin and discard. Cut
pumpkin into wedges (do not peel).
3. Place pumpkin on rack over boiling water. Cover container and
steam pumpkin at medium heat for 30 minutes, or until pulp is
tender.
4. Dot pumpkin with margarine and sprinkle with sugar and cinnamon.
Serve pumpkin wedges.