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Contents

Side Dishes
Roses Potato Salad
Traditional Spanish Rice
Candied Sweet Potatoes
Sopapillas (Bettys)
Fumi Salad (Ida)
Sweet Corn Bread Cake (Cousin Theresa)
Chili Con Queso Dip
Cranberry Sauce
Main Dishes
Spanish Tacos
Posole
Great Grandma Irenes Torta de Huevo
Mike Trujillos Chili Rellenos
Roses Tamales
Green Chili Chicken Enchiladas
Salmon Loaf (Grandma Mary)
Bettys Slop (Potato and Beef Stew)
Teriyaki Fajitas (Betty)
Moms Green Chili Chicken Enchiladas
Dad and Grandma Marys Red Chili with
Pork
Dads Famous Green Chili Stew
Desserts
Atole (Flavio and Irene Herrera)
Fudge (Kraft jar- Grandma Marys Favorite)
Bettys Rum Cake
Rum Cake Glaze
Biscochitos (Grandma Mary)
Mexican Wedding Cookies (Grandma Mary)
Bread Pudding (Great Grandpa)
Sweet Cinnamon Water
Natillas (Great grandparents recipe)
Arroz Dulce (Rice Pudding)
Popcorn Cake (Rose Trujillo)
No Bake Cookies
Peanut Butter Cookies
Zucchini Bread
Tia Sebastianas Wonderful Banana Bread
German Chocolate Cake
Pecan Frosting
Pastelitos (Fruit Pies)
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Side Dishes

















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Roses Potato Salad
5 lb.bag of red potatoes
1-2 lb. crushed bacon
1-2 cups diced celery
10-12 boiled eggs
Sweet relish or sweet gerkins
Olives (optional)
Green onions (optional)
Mayonnaise
Mustard
Salt
Pepper
Boil potatoes until they are medium hard. Peel and cube. Cube boiled eggs. Mix all ingredients
together and add mayonnaise and a few tsp. mustard, salt and pepper.
Chill overnight for best results.







Traditional Spanish Rice
1 cup uncooked rice
3 cups canned tomatoes
2 tbsp. onions (chopped)
1 clove garlic (minced)
cup celery (chopped)
3 tbsp. oil or olive oil
Salt
Pepper
Cook onion, garlic and celery in oil or olive oil. Add rice and brown lightly. Add remaining
ingredients and cook cover over low heat for 15 minutes. Check and add water if necessary.
Cook until the rice is tender and liquid is absorbed.
Serves 6
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Candied Sweet Potatoes
3 large sweet potatoes
2 cups sugar
1/3 cups water (pre-heated)
2 tbsp. butter (plus butter for baking
dish)
2 tbsp. orange juice
Marshmallows
Scrub 5 sweet potatoes. Boil them in water until tender. Peel then cut in half lengthwise. Place in
buttered glass baking dish.
Make syrup by boiling water, sugar, butter and orange juice. Pour over potatoes.
Bake for 25-30 minutes basting once or twice with syrup while baking. Add marshmallows last.
Serves 4




Sopapillas (Bettys)
3 cups of flour (plus extra to flour cutting
board)
tsp. salt
1 tbsp. shortening
1 tsp. baking powder
warm water
Oil
Mix together approximately 3 cups of flour, tsp. salt, 1 tbsp. shortening, 1 tsp. baking powder
and warm water. Add water a little at a time.
Dough should not be sticky as you knead by hand. Add flour as needed. Let dough sit, covered,
for 20- 30 minutes.
Roll out on a lightly cutting board, table or counter. Cut with a plastic utensil. Betty doesnt do
circle because they come out pretty rough so she just cuts out pieces.
Fry in oil until the sopapilla is browned on both sides. Remove to a plate or cookie sheet lined
with paper towels (or brown paper bags as they used back in the day).
Makes about 20- 24 sopopillas
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Fumi Salad (Ida)
1 cabbage
1 small bunch of scallions (chopped)
6 tsp. toasted almonds (sliced)
6 tsp. sesame seeds (toasted)
cups vegetable oil
6 tsp. rice vinegar
4 tsp. sugar
2 packages of dry Ramen noodles
(without the seasoning)
In one large bowl: grate 1 cabbage, add 1 small bunch of scallions (chopped), 6 tsp. toasted
almonds (sliced) and 6 tsp. sesame seeds (toasted).
In a second bowl: mix together cups vegetable oil, 6 tsp. rice vinegar and 4 tsp. sugar. Add to
the large bowl 1 hour before serving. At this time you will also add 2 packages of dry Ramen
noodles (without the seasoning). Toss the salad to mix.
Refrigerate before serving.


Sweet Corn Bread Cake (Cousin Theresa)
1 cup yellow cornmeal
cup flour
4 tsp. baking powder
tsp. salt
cup sugar
1 cup yellow cornmeal
cup flour
4 tsp. baking powder
tsp. salt
cup sugar
Preheat oven to 425 degrees.
Mix together: 1 cup yellow cornmeal, cup flour, 4 tsp. baking powder, tsp. salt and cup
sugar.
Add 1 cup yellow cornmeal, cup flour, 4 tsp. baking powder, tsp. salt and cup sugar.
Mix just until moistened. Grease a small square cake pan.
Bake for 25- 30 minutes.
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Chili Con Queso Dip
License to Cook New Mexico Style
2 tbsp. Butter
1 tbsp. flour
1 cup milk
1 cup cheddar cheese (grated)
4 oz. Green chili (diced)
Salt (dash)
Pepper (dash)
Garlic (dash)
Melt butter and blend in flour. Add milk. Bring to a fast boil stirring constantly. Add seasoning,
cheese and chili. Cook over medium heat until thickened.
Makes 1 cups
*A popular variation is to use Velveeta instead of cheese and flour







Cranberry Sauce
1 package fresh cranberries
1-2 slices orange with the peel
cup sugar
Rinse 1 package of fresh cranberries and pat dry. Chop. In a blender, mix the cranberries with a
small piece of orange (1-2 slices with the peel) and add cup, or more, of sugar. Cover and
refrigerate overnight before serving.
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Main Dishes






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Spanish Tacos
Somethings Cookin in the Fourth Grade
2 lbs. ground beef
7 russet potatoes cut into small cubes
1 tbsp. garlic salt
4 tomatoes, diced
1 head of lettuce, diced
Grated cheese
20 taco shells
Brown the ground beef, add potatoes and garlic. Spoon beef into shells. Top with lettuce,
tomatoes and cheese.









Posole
License to Cook New Mexico Style
1 package frozen posole
Water to cover
2 medium onions
4 cloves of garlic, crushed
2 lbs. lean pork, cubed
Red chili to taste
Cover the posole with water; bring to a boil. Pour water off; continue process until the water is
clear. Cook posole in water until the posole pops (about 2 hours for dried posole and 30 to 45
minutes for frozen posole). Add remaining ingredients. Simmer 2 hours or until meat is tender.
Add water to prevent scorching.
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Great Grandma Irenes Torta de Huevo (Egg Puffs)
6 eggs, separated
1 tbsp. flour
Crisco oil
Separate 6 eggs. Put egg whites in a glass bowl. Using a hand mixer (or fork) beat egg whites
until fluffy. Check the underside of the bowl to make sure that all egg whites are beaten. Add 1
tbsp. flour and egg yolks a little at a time. Continue beating until eggs are fluffy.
Put Crisco oil in a pan (about 1- 1 inches deep). Drop by the spoonful into the hot grease. Turn
with a fork to brown the other side. Remove and put on a plate or pan lined with paper towels.
Serve over beans and pour red chili over. Or, some people prefer to soak the egg tortas in chili
before serving.
Serves 4-6 people
*You may have to re-beat the egg mixture while the other puffs are cooking. Check the
underside of the bowl to make sure that the mixture is not looking watery.
*Great Grandma Irene only made these during lent. Maybe if she had used an electric mixer she
might have prepared them more often haha. People were invited over for dinner on Fridays. She
made beans, red chili and spinach with beans for Great Grandpas brother and wife. It was as
payment for doing their taxes every year.


Mike Trujillos Chili Rellenos
12 large green chilis with the stems
1 lb. Velveeta (cubed or stripped)
4 eggs
3 tsp. baking powder
4 tbsp. flour
tsp. salt
Beat the egg whites until they are stiff. In a separate bowl mix the yolks until they are thick. Sift
dry ingredients. Add yolks to the dry ingredients and blend well. Fold into the egg white mixture.
Beat on slow with electric mixer.
Dip chilis (with cheese inside) into the batter. Deep fry. Use paper towels to absorb excess oil.
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Roses Tamales
4- 5 lbs. masa harina
Meat (typically pork)
2 lbs. melted lard --- add to broth
Enough broth (about 18 cups)
Salt
Baking powder (optional)
Meat tenderizer (optional)
Whole cloves (optional)
Chili (typically red)
Ojas (corn husks)
Boil meat (buy the meat with no bones or grease). Cook meat with meat tenderizer and whole
cloves. Save the juice for the tamale masa. Marinate the meat in the chili over night to a day
and a half.
Mix masa and the broth with melted lard and salt. Mix with a large whisk. Refrigerate overnight.
Soak your ojas (corn husks). Also, be sure to use the good ojas.
*Typically takes about 3 days to prepare.





Green Chili Chicken Enchiladas (Grandma Mary)
1 can cream of chicken soup
pint sour cream
1 small can of green chili(diced)
1 bunch of green onions
1 lb. longhorn cheese

Mix the cream of mushroom soup, sour cream and green chili. Heat. Grate cheese, chop onions
and mix.
Drop corn tortillas into hot fat until limp (about 30 seconds). Spoon 1 tbsp. sour cream mix on
tortillas and 1 tbs. onion mix. Roll each tortilla. Place in a greased pan. Pour remaining
ingredients over enchiladas. Heat in a 400 degree oven until the cheese melts.
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Salmon Loaf (Grandma Mary)
1 15 oz. can of salmon
cup green bell pepper
1 can cream of celery soup
1 cup dry bread crumbs or 1 cup crushed
saltine crackers
cup mayonnaise
1 beaten egg
cup chopped onions
1 tsp. lemon juice
Pre-heat oven to 350 dregrees.
Mix together 1 15 oz. can of salmon (deboned), cup green bell pepper, 1 can cream of
celery soup, 1 cup dry bread crumbs or 1 cup crushed saltine crackers, cup mayonnaise, 1
beaten egg, cup chopped onions, and 1 tsp. lemon juice.
Form into loaf in a pan. Bake at 350 degrees for 1 hour.



Bettys Slop (Potato and Beef Stew)
1-2 lb. rump roast
3 lbs. potatoes
Salt
Pepper
Green chili (optional)
Pan sear a 1-2 lb. rump roast (preferable from Nelsons) then cook all day in a crockpot on high-
make sure to add a lot of water to be used as broth. Cool.
The next day, cut into chunks. Add to about 3 lbs. potatoes , cubed and fried.
Place meat and potatoes in a large skillet and add flour to the pan as the meat and potatoes are
cooking. Stir to brown the flour. Add broth, salt, pepper and green chili (if desired). Simmer for
hour to 1 hour until the potatoes are soft.
Serves 8-10 people
*Betty usually serves whole kernel corn on the side and her family usually prefers the corn in the
stew. Some also enjoy Ritz crackers with this.
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Teriyaki Fajitas (Betty)
1-2 lb. rump roast
Teriyaki sauce
1 onion (optional)
2 tbsp. butter
2 jalapeos
1 green bell pepper
1 red bell pepper
1 large tomatoes
Tortillas
Guacamole
Cut a 1-2 lb. rump roast into strips. Brown in a pan. Add a few tbsp. of teriyaki sauce (and
browned chopped onions if you would like).
Cook for approximately 1 hour, stirring every 10 minutes. Add cup water to prevent meat
from sticking to the pan and drying out too much.
In a separate pan:
Melt 2 tbsp. butter. Add 2 cut jalapeos and saut with 1 green bell pepper, 1 red bell pepper (cut
into strips) and 1 large tomatoes (cut into chunks) until softened.
When the meat is tender, add vegetables to the pan. Cook for another 15 minutes for a better
taste and add more teriyaki sauce if desired.
Serve with tortillas and guacamole for a great dinner. Also, fried rice is a great side dish.
Serves 4-6 hungry people









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Moms Green Chili Chicken Enchiladas
Green chili
Corn tortillas
Chicken (shredded)
Cream of mushroom (or chicken)
Chicken broth
Cheese
Boil the chicken and shred it. In a bowl, combine the shredded chicken, green chili, chicken
broth and cream of mushroom.
Dip corn tortillas into a frying pan with oil so that they become soft. In a casserole dish, layer
corn tortillas, chicken mixture and cheese. Bake until its all melted together!

Dad and Grandma Marys Red Chili with Pork
Pork
Flour
Garlic salt
Red chili pods
Water

Chop the pork into small cubes. Cook in frying pan. Coat the cubed pork with flour and garlic
salt.
In a blender, blend red chili pods and water until smooth. Combine red chili and pork in a pan
and heat.

Dads Famous Green Chili Stew (and/or Paste)
Tomatoes
Green chili
Onions
Pork


Dad cuts up the tomatoes, onions and green chilis and cooks them in an iron skillet until they
become a dark paste. In a separate pan he cooks the cubed pork. He then combines the two in a
large pot with water.
*You can eat the tomato/onion/chili paste by itself. I really like it on toast!!!
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Desserts











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Atole (Flavio and Irene Herrera)
About 1 cup blue corn meal
2-3 cups water
Milk
Sugar
Boil about 1 cup of blue corn meal with 2-3 cups of water. It shouldnt be too thick. Probably
about the same texture as a milk shake.
Add fresh milk and sugar to taste.
About 3 servings
Bread Pudding (Great Grandpa Flavio Herrera)
Toast 12-18 slices of bread in the oven. Toast both sides. Layer toast on the botton ofa baking
sheet. Sprinkle with longhorn cheese, pinon and raisins. Add next layer of toast, cheese, pinon
and raisins. Continue to layer until you run out of bread. Sprinkle cheese over top.
Slowly pour sweet cinnamon water mixture (above recipe) over bread layers. It will soak in. Let
it cool then cut and serve.
12-16 servings
*usually made for special occasions- weddings and baptisms

Fudge (Kraft jar- Grandma Marys Favorite)
stick butter
3 cups of sugar
1 small can evaporated milk
12 oz. chocolate chips
1 jar marshmallow cream
1 cup walnuts
1 tsp. vanilla
In a large pan: melt stick butter or margarine. Add 3 cups of sugar and 1 small can evaporated
milk. Boil mixture for 5 minutes, stirring constantly.
Remove from heat: Immediately, add 12 oz. chocolate chips. Mix in 1 jar marshmallow cream, 1
cup walnuts and 1 tsp. vanilla.
Spread in a buttered pan.
Cool then cut into squares or strips (as needed for tamale favors).
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Bettys Rum Cake
1 yellow cake mix w/ pudding in mix
3 eggs, 1/3 cup oil
cup water
cup dark rum
cup chopped nuts (+ about 9 tsp. extra
for the pans)
Grease and flour 3 small decorative pans. (Betty uses different shapes that will each hold about 2
cups of batter)
Preheat oven to 325 degrees.
In a medium mixing bowl beat: 1 yellow cake mix w/ pudding in mix, 3 eggs, 1/3 cup oil, cup
water, and cup dark rum. Mix until smooth (2-3 minutes). Add cup chopped nuts to batter.
Add 1 tsp. finely chopped nuts to each pan and pour batter into pans (Betty likes to pour about
of the batter into the pan, then another layer of about 2 tsp. nuts, then the rest of the batter).
Bake for 45-50 minutes. Cool for 5 minutes in the pans. Remove the cakes and turn over on
racks that are on cooking sheets (so that you can add the glazes). The rack keep the cakes from
getting too soggy on the bottom.





Rum Cake Glaze
1 stick of butter
cup water
1 cup sugar
cup dark rum
Melt 1 stick of butter, add cupt water and 1 cup sugar. Boil for 5 minutes stirring once every 2
minutes. Remove from heat. Add cup dark rum.
With pastry brush, brush over cakes or pour slowly over. Cool and wrap.
*For the flavors to blend together: wrap and chill for at least 1 day. Serve with whipped cream or
plain.
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Biscochitos (Grandma Mary)
1 1/3 cups butter flavored Crisco
1 cup sugar
2 tsp. anise
2 eggs (beaten)
6 cups flour
3 tsp. baking soda
1 tsp. salt
cup orange juice or Kahlua
1 tbsp. cinnamon
Preheat oven to 350 degrees.
Cream the butter flavored Crisco, sugar and anise seed in large bowl. Add eggs and beat well.
Combine flour, baking powder and salt in another large bowl.
Alternately, add flour mixture and orange juice (or Kahlua) to the creamed mixture until stiff
dough is formed.
Knead dough slightly. Pat or roll into - inch thickness. Cut dough into desired shapes- mix
sugar and cinnamon in a small boal and dust the top of each cookie with a small amount.
Bake for 10 minutes or until cookies are lightly browned.
Mexican Wedding Cookies (Grandma Mary)
1 cup soft butter or blue bonnet
margarine
cup powdered sugar (+extra to coat the
cookies)
1 tsp. vanilla
2 cup flour
1/8 tsp salt
cups pecans (chopped)
Preheat oven to 350 degrees.
Cream together: 1 cup soft butter or blue bonnet margarine, cup powdered sugar, 1 tsp.
vanilla.Add: 2 cup flour and 1/8 tsp. salt.Mix in cups chopped pecans. Roll into small balls.
Bake for 8-10 minutes. Roll in powdered sugar after baking.
Makes 24-30 cookies
* Mary liked to throw the cookies in a large sealable plastic bag with the powdered sugar and
shook it to coat the cookies. Bettty
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Bread Pudding (Great Grandpa)
12-18 slices of bread
Longhorn cheese
Pinon
Raisins
Toast 12- 18 slices of bread in the oven, on both sides. Layer on the bottom of a baking sheet.
Sprinkle long horn cheese, pinon and raisins. Then add the next layer of toast and, cheese, etc.
Continue until you are out of bread. Pour sweet water over bread and then sprinkle cheese on
top.
* Usually made for special occasions- weddings, baptisms, etc.





Sweet Cinnamon Water (for the bread pudding)
2-3 cups sugar
Water
1-2 tsp. cinnamon
On low heat, brown 2-3 cups of sugar in a heavy skillet. Be careful when adding water gradually.
It will bubble up.
When sugar water is syrupy add about 1-2 tsp. cinnamon.



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Natillas (Great grandparents recipe)
gallon whole milk
1 cup whole milk
1/3 cup flour
3 egg yolks
2 tsp. vanilla
1 cup sugar
Cinnamon
In a small bowl make a smooth paste of 1 cup whole milk, 1/3 cup flour and 3 egg yolks.
In a large bowl heat till boiling: gallon whole milk, 2 tsp. vanilla, about 1 cup sugar (more or
less to taste). When boiling add mixture from the small bowl. Stir constantly. Mixture should be
getting thick like pudding and not taste pasty (like uncooked flour). Let cook for 10-20 minutes-
should start to stick to the bottom of the pan (for a slightly smoked flavor).
In another bowl: beat egg whites until they become a light and fluffy meringue. Fold these egg
whites into the natillas mixture (when its done). Sprinkle top with cinnamon.
*Enamel pan was preferred for cooking natillas. We were told this is what made them taste
better. All I know is they were delicious. Great grandpa brought these in his green enamel pan.
-Betty





Arroz Dulce (Rice Pudding)
2 cups water
tsp. salt
cup long grain rice
cup evaporated milk
cup raisins
tsp. vanilla
cup sugar
tsp. ground cinnamon
Boil water and salt. Add rice and cook for another 20 to 25 minutes.
In a separate pan scald milk. When rice is ready mix the rest of ingredients.
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Popcorn Cake (Rose Trujillo)
2 sticks butter
1 bag marshmallows
17 cups popped popcorn
Melt together 2 sticks of butter and 1 bag of marshmallows. Add to 17 cups of popped popcorn
in a large bowl.
Press into a buttered bundt pan. Cool for 1 hour before cutting.
*Add a few drops of pink food coloring to marshmallow mixture if desired.
Non-sticky Popcorn Balls
In a pan, melt 1 cup margarine. Add 1 cup sugar and cup light Karo syrup (corn syrup?).
Boil for 3 minutes.
Slowly pour over 16 cups of popped popcorn. Wet hands and roll mixture into ball or egg shape.
Makes 12-15 small balls
*Add food coloring if desired

No Bake Cookies
cup butter
cup cocoa (un sweetened)
2 cup sugar
cup milk
1 tsp. vanilla
cup peanut butter
3 cup oatmeal
In medium saucepan: melt cup butter or margarine, add cup cocoa (un sweetened), 2 cup
sugar, cup milk.
Bring to a rolling boil. Boil for 1 minute. Stirring as it boils. Remove from heat.
Add: 1 tsp. vanilla, cup peanut butter, 3 cup oatmeal (1 cup at a time). Mix well.
Line pan with parchment paper. Form mixture into little balls and place on pan. Let cool- Enjoy!
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Peanut Butter Cookies
Some peanut butter
Sugar
A little bit of flour
A tiny bit of baking powder
While parents are gone:
Pre-heat oven to 350 degrees. Mix quickly in a bowl: some peanut butter, sugar, a little bit of
flour and baking powder. Roll into balls and put on a cookie sheet.
Check every once in a while to see if they are done.
* If parents return before cookies are done (forgot something), run quickly- turn oven off. Take
and hide cookie sheet under bed. Return to oven after they leave again. -Betty
* Warning- you could burn bed and house down Do not try this without supervision. Betty





Peanut Butter Cookies
Somethings Cookin in the Fourth Grade
2 cup flour
tsp. salt
tsp. baking soda
1 cup shortening
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
Preheat oven to 375 degrees.
Mix flour, salt and baking soda. Set aside. Mix shortening, peanut butter and both sugars
together. Stir flour into peanut butter mixture. Drop dough by teaspoonfuls onto sheet.
Bake for 10-15 minutes.
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Zucchini Bread
3 eggs
1 cup oil
2 cups zucchini (grated)
1 tsp. vanilla
1 cup
Nuts
2 cups sugar
1 tsp. salt
1 tsp. baking soda
tsp. baking powder
3 tsp. cinnamon
3 cups flour
Preheat oven to 350 degrees.
Beat 3 eggs in a large bowl. Mix in 1 cup of oil, 2 cups grated zucchini, 1 tsp. vanilla, 1 cut of
nuts (if desired, or raisins).
In a medium bowl: mix together 2 cups of sugar, 1 tsp. salt, 1 tsp. baking soda, tsp. baking
powder, 3 tsp. cinnamon, 3 cups flour. Add these ingredients to the large bowl and blend well.
Pour into greased and floured pans.
For small bread pans bake 45-50 minutes. For large pans bake for 50-60 minutes.
*This is really good made from fresh zucchini from your friends garden. This bread freezes
well.










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Tia Sebastianas Wonderful Banana Bread
cup softened butter
1 cup sugar
2 beaten eggs
1 cup really ripe mashed bananas
2 cups flour
1 tsp. baking soda
1 or cup pecans
Mix exactly in order shown.
Preheat oven to 350 degrees.
Cream together: cup softened butter and 1 cup sugar. Add 2 beaten eggs, 1 cup really ripe
mashed bananas (Betty usually likes to mash the bananas then leave in the refrigerator overnight.
That makes the bread a really great brown color). Then add to the first mixture.
Mix in 2 cups flour, 1 tsp. baking soda. Mix well. Lastly, add 1 or cup pecans. Grease and
flour 3 small loaf pans or 2 large loaf pans.
Bake in small pans for 45-55 minutes or 2 large pans for 55 minutes to 1 hour and 15 minutes.
*Buy extra bananas. When they are looking a little brown, peel and cut into pieces. Put in
sealable bags (3-4 bananas per recipe) and mash in the bag and freeze. Just thaw to use. Freezes
well for later uses.
*Tia Sebastiana used 1 lb. coffee cans or, most memorable, ham cans. She would take one out
of the freezer when we got there- if we were lucky- and serve it later on as we visited. Maybe I
liked the ham cans better cause they were bigger servings. -Betty








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German Chocolate Cake
4 oz. semi sweet chocolate (chopped)
2 cups cake flour
cup unsweetened cocoa powder (Dutch
processed)
1 tsp. baking powder
tsp. baking soda
tsp. salt
1 cup hot coffee or boiling water
1 cup buttermilk
1 cups unsalted butter, room
temperature
2 cups sugar
5 large eggs
1 tsp. pure vanilla extract
Preheat oven to 350 degrees and place rack in center of oven. Butter, or spray with a nonstick
vegetable spray, and line with parchment paper, three - 8 x 2 inch deep (20 x 5 cm) round baking
pans. Dust with flour.
In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Remove
from heat and let cool to room temperature.
In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a small bowl, combine the coffee and buttermilk.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and
creamy. Add the sugar and continue beating until the mixture is fluffy (this will take about 3-5
minutes). Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well after each
addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat to
combine.
Add the coffee/buttermilk mixture and flour mixtures in three additions, beginning and ending
with the flour mixture. Beat only until the ingredients are incorporated. Fold in the melted
chocolate.
Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30 -
35 minutes or until a toothpick inserted in the center comes out clean and the tops spring back
when lightly pressed. Remove from oven and place on a wire rack to cool for about 20
minutes. Butter or lightly spray a wire rack with a non stick vegetable spray before inverting the
cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before
frosting.
Serves 14-16 people
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Pecan Frosting
1 cups pecans
1 cup sugar
1 cup evaporated milk (can also use light
or heavy cream)
3 large egg yolks, lightly beaten
cup unsalted butter, cut into pieces
1/8 tsp. salt
1 cups sweetened flaked coconut
tsp. pure vanilla extract
Preheat the oven to 350 degrees. Place the pecans on a baking sheet and bake for about 8-10
minutes or until lightly browned and fragrant. Remove from oven, let cool, and then coarsely
chop.
In a medium saucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium
heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat. Stir
in the chopped pecans, coconut, and vanilla extract. Let cool until spreadable.
To Assemble: Place one layer of cake, on your serving plate, and cover with one third of the
frosting. Place the second layer of cake, onto the first cake layer and frost with another one-third
of the frosting. Then add the third cake layer and frost the top of the cake with the remaining
frosting (the sides of the cake are left bare). The finished cake can be stored at room temperature
for a couple of days or it can be refrigerated.










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Pastelitos (Fruit Pies)
1/2 pound dried apricots
1 1/2 cups water
3/4 cup sugar
2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon salt
2/3 cup shortening
1 1/2 teaspoons sugar
4-6 tablespoons ice-cold water
1/2 teaspoon cinnamon
Preheat oven to 400 degrees.
Place apricots in a medium-sized saucepan and cover with water. Cook at medium heat until fruit
is soft and almost mushy. Drain.
Pree fruit in a blender, add 3/4 cup sugar, return mixture to saucepan. Cool mixture at medium
heat until it is thick. Set aside.
Combine flour, baking powder, and salt in a medium-sized mixing bowl and cut in shortening.
Make a well in center of dry ingredients. Add water, a small amount at a time, and work mixture
into a dough.
Divide pastry in half and roll each half on a lightly floured board to fit a 9x11 inch jelly-roll pan.
Line jelly-roll pan with one half of rolled pastry. Spread apricot mixture evenly over pastry.
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.
Sprinkle remaining sugar and cinnamon over top of pastry. Make several vent openings in pastry
with the tines of a fork.
Bake pastelitos in a 400F oven for 30 minutes. Cool and cut pastelitos into small squares.




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