1/3 c. sugar
6 T. sugar
2 c. milk
1 t. vanilla
Make a hot water bath for the flan by setting a 9 x 1-1/4-inch-deep pie pan
in a slightly larger pan. While holding down metal pie pan so it won't float,
fill outer pan with just enough hot water to come up around pie pan. Then remove
pie pan and put only pan of water in a preheating 350 degree oven while you mix
In a small frying pan over medium heat, melt the 1/3 c. sugar. To melt evenly,
shake and tilt frying pan rather than stir sugar. Once melted, sugar will caramelize
quickly; as soon as it does, pour immediately into the pie pan. Using hot pads
to protect hands, tilt pie pan quickly to let syrup flow over bottom and slightly
up sides. If syrup hardens before you finish, set pan on medium heat until syrup
softens, then continue.
Beat together to blend eggs and the 6 tablespoons sugar; add milk and vanilla.
Set caramel-lined pan in hot water in oven; pour in egg mixture. Bake at 350 degrees
for about 25 minutes; test doneness by gently pushing custard in center with back
of a spoon - when done a crevice about 3/8 inch deep forms.
Remove from hot water and chill it once. As flan cools, caramel dissolves somewhat.
When cold, loosen custard edge with a knife, then cover with a rimmed serving
plate. Holding plate in place, quickly invert. The flan will slowly slip free
and the caramel sauce flow out. To serve, cut in wedges, spoon on sauce. Makes
2 c. flour
3/4 c. lukewarm milk
1 T. baking powder
3/4 t. salt
2 T. shortening
Stir together flour, milk, baking powder, salt. Cut in shortening and stir
in water. Mix and turn out onto floured surface. Knead 10 minutes. Divide into
10 to 12 balls. Cover and let rest 10 minutes. Roll out and fry in oil.
Serve with honey.
2 tsp. anise seed (optional)
1/2 c. powdered sugar, sifted
1 c. water
1/4 tsp. salt
1 tsp. granulated sugar
1/2 c. (1/4 lb.) butter or margarine
1 c. all-purpose flour, unsifted
1/4 tsp. lemon extract
Crush anise seed slightly and combine with powdered sugar at least 24 hours
before you plan to make churros. Cover tightly and let stand; before using, sift
sugar several times and discard seeds.
In pan, combine water, salt, granulated sugar and butter; heat until butter
melts. Bring to a full, rolling boil over high heat. Add flour all at once, remove
pan from heat, and beat mixture with a spoon until it becomes smooth and thick
and comes away from sides of pan. Add eggs, one at a time. Beat well until paste
is smooth and shiny. Stir in lemon extract and let cool for 15 minutes. Paste
can be covered and refrigerated at this point to fry later; let it warm to room
temperature before using.
Fill a large pastry bag (fitted with a large star, or plain tip if you don't
care about fluted look) with half of the paste at a time; or fill a large cookie
press with all of the paste. Heat 1 to 2 inches salad oil in a wide frying pan
to 400 degrees on a deep-fat frying thermometer. Squeeze paste into oil in 7 to
9" ribbons and cut off with knife. You can fry 2 to 3 ribbons at a time.
Fry 5 to 7 minutes, turning as needed, until well browned on all sides; lift out
with slotted spoon and drain on paper towels. While churros are still warm, sprinkle
with anise flavored sugar or sugar & cinnamon. Makes about 18 churros.
2 c. sifted flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1-3/4 c. sugar
2 tsp. cinnamon
1-1/4 c. vegetable oil or shortening
3 c. grated carrots
1 c. chopped nuts
Measure and sift dry ingredients. Blend in sugar and eggs. Fold in carrots
and pecans. Use only one bowl. If square pan, bake 40 to 45 minutes at 350 degrees.
If large pan, 30 to 35 minutes.
1 3-oz. package cream cheese
1 lb. powdered sugar
1/2 stick butter
Cream together cream cheese and butter. Gradually add sugar. Beat until smooth.
1 c. crisco
1 c. sugar
1 c. brown sugar
3 c. oatmeal
1-1/2 c. flour
1 tsp. salt
1 tsp. soda
1 tsp. vanilla
Cream together shortening and sugars. Add eggs, beat well. Add other ingredients.
Mix well. Add any optional ingredients such as raisins, chocolate chips, coconut,
nuts, etc. Bake on ungreased cookie sheet about 10 minutes at 350 degrees.
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