SOFT PRETZELS

Ingredients

 4 teaspoons active dry yeast (2 packs)

1 tsp white sugar

1 ¾  cups warm water

5 cups all-purpose flour

1/2 cup white sugar

1 ¼ tsp salt

1 tbsp vegetable oil

½ cup baking soda

4 cups hot water

Kosher or Sea salt, for topping

Directions

1.   In a bowl, dissolve 1 teaspoon sugar in warm water and add yeast. Let stand in a warm place until it rises, about 10 minutes.

2.  In a large bowl, mix together flour, sugar and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

3.   Preheat oven to 400 F.

4.   In a large pot or bowl, dissolve baking soda in hot water.

5.   When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape.

6. Once all of the dough is all shaped, dip each pretzel into the baking soda solution for about 30 seconds, place them on a paper towel for 2 seconds to remove the moisture from the bottom and then place them on a greased baking sheet.  

(Don't use the parchment paper, the pretzels will stick to it, 

use only the greased baking sheet)

7. Give it a butter or egg wash and sprinkle with kosher or sea salt.

 8.   Bake in preheated oven for 8-10 minutes, until browned.

Note: For the sugar cinnamon variation, give the pretzels a butter wash before baking, and after they are done dip them on a sugar+cinnamon mix.  They will have to be eaten in the upcoming hours, if left overnight the sugar will become runny.

ECLAIRS

ECLAIRS

INGREDIENTS

1/2 CUP BUTTER

1 CUP WATER

1 CUP ALL-PURPOSE FLOUR

1/4 TEASPOON SALT

4 EGGS

1 (5 OUNCE) PACKAGE INSTANT VANILLA PUDDING MIX

2 1/2 CUPS COLD MILK

1 CUP HEAVY CREAM

1/4 CUP CONFECTIONERS' SUGAR

1 TEASPOON VANILLA EXTRACT

2 (1 OUNCE) SQUARES SEMISWEET CHOCOLATE

2 TABLESPOONS BUTTER

1 CUP CONFECTIONERS' SUGAR

1 TEASPOON VANILLA EXTRACT

3 TABLESPOONS HOT WATER

DIRECTIONS

1.   PREHEAT OVEN TO 450 DEGREES F (230 DEGREES C). GREASE A COOKIE SHEET.

2.   IN A MEDIUM SAUCEPAN, COMBINE 1/2 CUP BUTTER AND 1 CUP WATER. BRING TO A BOIL, STIRRING UNTIL BUTTER MELTS COMPLETELY. REDUCE HEAT TO LOW, AND ADD FLOUR AND SALT. STIR VIGOROUSLY UNTIL MIXTURE LEAVES THE SIDES OF THE PAN AND BEGINS TO FORM A STIFF BALL. REMOVE FROM HEAT. ADD EGGS, ONE AT A TIME, BEATING WELL TO INCORPORATE COMPLETELY AFTER EACH ADDITION. WITH A SPOON OR A PASTRY BAG FITTED WITH A NO. 10, OR LARGER, TIP, SPOON OR PIPE DOUGH ONTO COOKIE SHEET IN 1 1/2 X 4 INCH STRIPS.

3.   BAKE 15 MINUTES IN THE PREHEATED OVEN, THEN REDUCE HEAT TO 325 DEGREES F (165 DEGREES C) AND BAKE 20 MINUTES MORE, UNTIL HOLLOW SOUNDING WHEN LIGHTLY TAPPED ON THE BOTTOM. COOL COMPLETELY ON A WIRE RACK.

4.   FOR THE FILLING, COMBINE PUDDING MIX AND MILK IN MEDIUM BOWL ACCORDING TO PACKAGE DIRECTIONS. IN A SEPARATE BOWL, BEAT THE CREAM WITH AN ELECTRIC MIXER UNTIL SOFT PEAKS FORM. BEAT IN 1/4 CUP CONFECTIONERS' SUGAR AND 1 TEASPOON VANILLA. FOLD WHIPPED CREAM INTO PUDDING. CUT TOPS OFF OF COOLED PASTRY SHELLS WITH A SHARP KNIFE. FILL SHELLS WITH PUDDING MIXTURE AND REPLACE TOPS.

5.   FOR THE ICING, MELT THE CHOCOLATE AND 2 TABLESPOONS BUTTER IN A MEDIUM SAUCEPAN OVER LOW HEAT. STIR IN 1 CUP CONFECTIONERS' SUGAR AND 1 TEASPOON VANILLA. STIR IN HOT WATER, ONE TABLESPOON AT A TIME, UNTIL ICING IS SMOOTH AND HAS REACHED DESIRED CONSISTENCY. REMOVE FROM HEAT, COOL SLIGHTLY, AND DRIZZLE OVER FILLED ECLAIRS. REFRIGERATE UNTIL SERVING.

SWEET DOUGH BUNS

SWEET DOUGH BUNS

2 Pk          Yeast 

2 Tsp        Sugar 

1 Cup       Warm Water

---

1 Cup       Milk

½ Cup      Sugar

¼ Cup     Butter

1 Tsp       Salt

6 Cups     Flour

2              Eggs at room temperature.

[warm up the oven for a few minutes and turn it off]

Warm water, add sugar and dissolve.  Add yeast and dissolve.  Let stand 10 mins.

Scald milk, add sugar, salt and butter.  Add yeast mixture.

Add half the flour and mix well.  Add the beaten eggs and mix well.  Add the rest of the flour.  Knead on a floured surface.

Place dough in a warm, greased bowl.  Cover the dough with saran wrap and a clean humid towel.  Place inside the warm oven for 1 hour to rise.

Knead the dough again and store back into the oven for another hour to rise.

Finally, knead the dough again.  Cut it and make the bun shapes.  Place in the warm oven one last time and let it rise for 1 hr.

Bake the bread at 375C for 15-20 mins.

Plantain Cups with Shrimps

Plantain Cups with Shrimps

Ingredients:

2 Plantains

10 Jumbo shrimps (pre-cooked is better)

1 clove of garlic diced

1 small onion diced

1 Cubanela pepper diced

2 tablespoons olive oil

Juice of 1 big lime

Salt, pepper,oregano and cilantro to taste

Oil for frying

Directions for the plantain cups:

1.   Peel the plantains and cut them in 5 to 6 pieces each.

2.   Heat the oil for frying over medium temperature (deep-fryer is recommended).

3.   Fry the pieces of plantain until golden.

4.   Place the pieces of plantain inside a lemon squeezer to give it the cup shape.

5.   Fry again over medium heat until golden.

6.   Strain them and set aside (you can keep them inside a warm oven until the shrimps are done)

Directions for shrimp filling:

1.   In a non-stick pan heat the olive oil over medium heat.

2.   Add the garlic and cook for 3 minutes.  Do not let the garlic burn.

3.   Add the onions and the cubanela peppers until the onions are transparent.

4.   Add the shrimps, and cook for a few minutes.

5.   Add the salt, pepper, oregano, cilantro and the lime juice.

Fill the plantain cups with the shrimps and the vegetables.  Serve and enjoy!

NIÑOS ENVUELTO / RELLENOS DE REPOLLO

NIÑOS ENVUELTO / RELLENOS DE REPOLLO

INGREDIENTES:

1 repollo grande.

Utilizaremos carne molida y arroz crudo a partes iguales. 

2 tazas de Carne Molida, 2 tazas de arroz.

1 Cebolla

1 Ají Cubanela

1 Diente de ajo

Tomaticos

Salsa de tomate

Malagueta

Sal y pimienta al gusto

Preparación del relleno:

  

Picar la cebolla, el ají, el ajo y el tomate bien pequeñito (o procesar en la licuadora– menos el tomate).  Unir a la carne molida junto a 2 cdas de salsa de tomate.  Lavar el arroz y agregarlo a esta mezcla.  Guardar en la nevera.

Preparación del repollo:

Con un cuchillo afilado removerle el corazón sin deshojarlo.  El repollo quedara entero, pero con un hueco en la parte de abajo. 

Hervir el repollo entero en una olla profunda  con agua que lo cubra y un poquito de sal, esto hará que las hojas se desprendan fácilmente y que se suavicen para poder manipularlas.  Conservar esta agua.

Con el cuchillo, remover los centros duros de las hojas (reservarlos).

En el fondo de una olla engrasada con un poco de aceite de oliva colocaremos primero los centros removidos  y luego las primeras hojas exteriores, esto servirá para proteger los niños envueltos, y las hojas que no utilicemos servirán para taparlos.

Ensamblar los niños envueltos teniendo cuidado de que los lados queden cerrados para que la mezcla no se salga (parecido a envolver un wrap o un burrito).

En el agua en la que hervimos el repollo, rectificar la sal y añadir 2 cdas más de salsa de tomate.  Agregar esta agua a la olla en cantidad suficiente para que el arroz no se sobre cocine.

Cubrir los niños envueltos con la hojas que no se utilizaron.

Cocinar a fuego no muy alto para que no se queme el fondo de la olla, por aprox 45 min.  El tiempo de cocción variará dependiendo del tipo de arroz utilizado.

Nota:  Tomar en cuenta que los niños envueltos del fondo de las olla se van a cocinar más que los de arriba (debido al agua).

Cazabe

Cazabe /Cassava bread / Yuca bread / Tapioca

Dominican Flat bread made from roots of manioc plant.

(For those who live outside the Dominican Republic have nowhere to buy it)

 

Ingredients:

1 Yuca (manioc) root.

Directions:

1. Peel and clean the yuca

2. Grate the yuca using the small fine side of the grater.

3. Place the resulting pulp on a strong clean cloth and squeeze as much liquid as you can - the dryer it is the better (I use denim fabric because it is the strongest).

4. Sift the resulting flour using a wide strainer (like the one you use to strain pasta).

5. Choose a non-stick pan as wide as the container you will use for storage later.

6. Heat the pan (no oil) with medium to high temp, spread the flour to form a layer and compact it down with a spoon. Do not do a very thick layer or it will be undercooked inside.  Wait for it to cook on one side, then flip them over - you will see the moisture evaporate and the edges become golden.

Cool them down on a rack and store them in a sealed plastic container

Like everything in life, it takes a little practice.

I recommend using a small pan to make them personal size.

They are great for breakfast, eat them with scrambled eggs, or have them as dessert by spreading some of your favorite jam on top.

SUSPIRITOS

SUSPIRITOS:

3 claras de huevos1 1/2 taza de azúcar 1 cdita de vainilla Color vegetal 

Preparación
Precalentar el horno a  240 F (115 C).

Colocar las claras en una batidora eléctrica hasta que suban a punto de nieve; incorporar el azúcar poco a poco y por último la vainilla y el color vegetal hasta que la mezcla haga picos.


Colocar la mezcla en una manga y darles forma sobre papel encerado en una bandeja de hornear.  En este momento se le pueden colocar grageas o chispitas de colores.


Hornear por 1 hora.   Dejar enfriar sobre una parrilla.

RECETA DE TIPILE

TIPILE

½       LB TRIGO FINO

6        TOMATES MADUROS PICADITO

1        AJI GRANDE PICADITO

1        RAMO DE PEREJIL PICADITO

1        RAMO DE PUERRO PICADITO

1        RAMO DE YERBABUENA PICADITO

          ACEITE, LIMON Y SAL AL GUSTO

LAVAR EL TRIGO Y DEJAR EN AGUA CALIENTE QUE LO CUBRA

POR 2-3 HORAS.   ESCURRIR BIEN.

PICAR TODOS LOS DEMAS INGREDIENTES BIEN PEQUEÑITOS.   

MEZCLAR TODO Y REFIGERAR.

(RECETA DE MI MADRE)

FRESH BLUEBERRY COOKIES

FRESH BLUEBERRY COOKIES

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1/4 cup milk
• 1 egg
• 1 cup white sugar
• 1 teaspoon vanilla
• 1 1/2 teaspoons lemon zest (optional)
• 1 cup fresh blueberries

Directions

In a large mixing bowl, cream the shortening, sugar, egg, milk, vanilla extract and lemon zest. Mix well after the addition of each ingredient. 

Combine the flour, baking powder and salt; blend into the sugar mixture. 

Fold in the blueberries. 

Cover and chill for 4 hours.  

Preheat oven to 375 F. 

Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart. 

Bake 12 to 15 minutes in the preheated oven. 

Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

(This recipe was inspired by another one at All Recipes .com)