RECETA 1

Prep Time: 1 hours, 00 minutes

Cook Time: 02 minutes
Ingredients:
1/2 cup pumpkin cooked and strained
1/4 cup water in which the pumpkin was cooked
1 tablespoon yeast
2 tablespoons sugar
1 teaspoon cornstarch
3 cups flour
1 cup milk
Frying Oil
Preparation:
In a beater mix the pumpkin puree gradually adding the milk.
Then add the flour and cornstarch beating constantly.
Add the yeast (Which has previously been dissolved in the hot pumpkin water with
the sugar).
Mix to a smooth paste and place in a bowl.
Heat the oven to 300 F. and place the bowl inside the oven for a minute.
Turn the oven off and leave the dough inside the oven for 45 minutes giving time
to raise.
In a large skillet or deep frying pan add plenty of oil to heat.
Dip the fingers into the mixture and drop it into the hot oil trying to shape th
em as a doughnut.
Fry until golden and well puffed up.
Serve with a syrup made of sugar loaf, orange peels and cinnamon sticks.
RECETA 2
Ingredients :
1.2 lb ( k) sweet potatoes, peeled
1.2 lb ( k) squash, peeled
1.2 lb ( k) flour
3 tablespoons active dry yeast
2 cinnamon sticks
4 cloves
2 tablespoons aniseed
3 tablespoons sugar
Pinch of salt
2 eggs slightly beaten
Oil, necessary amount for frying
Syrup:
2 cups molasses
1 cup brown sugar
4 cloves
2 cinnamon sticks
2 allspice
Peel of 1 orange, cut into thick large strips
4 cups water
Preparation:
Fill water in a large pan with cinnamon, clove and aniseed. Boil for 10 minutes,
approximately and strain reserving water. Cook sweet potatoes and squash in the
reserved water until tender. Remove from pan and force through a strainer. Rese
rve 2 cups of cooking liquid. Allow to cool.
In a small size bowl, combine yeast, sugar, and reserved cooking liquid. Set asi
de for 15 minutes.
Place strained sweet potatoes and squash in a large bowl. Add salt, yeast mixtur
e and eggs. Stir vigorously until combined. Fold in flour and continue stirring
until a soft and smooth and elastic dough is formed. Dough will not stick to fin
gers. Cover with a damp cloth and leave dough to rise for 1 hour or until mixtur
e doubles its volume.
Heat oil in a large skillet until hot. Take a small quantity of dough and form a
ring. Fry in hot oil until golden on both sides. Repeat the procedure until all
dough is used. Wet hands in salted water frequently to make dough rings more ma
nageable.
Remove picarones from hot oil and drain in kitchen paper.
Serve immediately with syrup, (3 per serving).
Syrup:
Combine molasses, sugar, clove, cinnamon, orange peel, allspice and water in a m
edium size saucepan. Bring to a boil over low heat until mixture thickens to a s
yrup (200 F 110 C). This process will take approximately 20 to 25 minutes.
Serve picarones with this syrup.

8 10 servings