Friday, July 6, 2012


frida kahlo, 1931, ph: imogen cunningham

Empanadas de Dulce
2 cups flour
2 tsp baking powder
1 tsp salt
1/2 cup butter
1/4 cup water
Fillings of applesauce, pineapple, peaches, mincemeat or pumpkin
  1. Combine flour, baking powder and salt. Blend in butter to crumbles. Add water and mix until pastry dough comes to a ball, leaving the side of the bowl.
  2. Roll out 1/8-inch thick. Cut 4-inch circles.
  3. All fillings should be sweetened and spiced with cinnamon. Place a teaspoon of filling on half of each round. Moisten edges and fold doug in half over filling. Seal with a fork or fingers at outer edges.
  4. Bake on cookie sheets for 20 minutes at 375° F or deep fry in hot vegetable oil. Cool on racks or paper. Makes 15-20 turnovers.
Apricot and Almond Filling
Heat apricot jam until it melts, then stir in finely ground blanched almond. The mixture should be thick enough to hold its shape. Flavor with almond extract, cinnamon or grated orange rind, adding only a small amount at a time.

Coconut and Brown Sugar Filling
Mash together flaked coconut with brown sugar. Moisten with lime juice and a little honey. Flavor to taste with ground ginger.

Empanadas de Camota con Pina (Mexican Pineapple-Yam Turnovers)
1 cup cooked yam, mashed
1/2 cup crushed pineapple, drained
1 tbsp lime or lemon juice
1/4 tsp salt
1 egg, beaten
1/2 cup light brown sugar
1/2 cup blanched almonds, chopped
1/2 tsp cinnamon

2 cups sifted all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1/2 tsp salt
2/3 cup shortening
5 or 6 tbsp ice water
  1. Combine mashed yam with pineapple and remaining ingredients. Set aside.
  2. Sift together flour, sugar, baking powder and salt. Cut in shortening with a pastry blender or two knives until mixture looks mealy. Add water, just enough to hold pastry together when kneaded lightly.
  3. Roll out pie pastry 1/8-inch thick on lightly floured board. Cut out 4-inch circles.
  4. Spoon filling on one half of the circle. Wet edge of pastry with a little water, then fold over other half of pastry. Press edges together with fork tines. Prick pastry tops.
  5. Bake in preheated 375° degrees oven for 15-20 minutes or until delicately browned. Serve at room temperatures. Makes 15 turnovers.

Dulce Poblano de Camotes (Sweet Potato Dessert)

A recipe from Mexico, The Beautiful Cookbook. This is a traditional and old-fashioned dessert made from camotes or the more common sweet potato. This is a bit like a sweet potato pie without the crust.

3 sweet potatoes about 6oz each
1/2 cup plus 1/2 teaspoon sugar
1/3 cup butter
1/2 teaspoon ground canela (cinnamon)
1/2 cup creme fraiche or thick cream
1 teaspoon grated orange peel (rind only)
1/3 cup raisins
  1. Cook the sweet potatoes in a saucepan of boiling water for 25 minutes. Drain and mash the hot sweet potatoes with the 1/2 cup sugar and the butter, canela, cream and half of the orange peel.
  2. Preheat the oven to 325 degrees. Grease a baking dish and sprinkle with 1/2 teaspoon sugar and the remaining orange peel. Spread the sweet potato mixture in the dish and bake for 10 minutes. Garnish with the raisins and let cool.

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