Chimichangas Dulces De Tubac
Chimichangas Dulces de Tubac
Tortillas
4 cups sifted all-purpose flour
1 1/2 tsps salt
1/2 tsp ground cinnamon
1/2 cup pork lard
Water
Flour (for baking sheet)
Butter (for greasing h&s)
Lard (for deep drying)
Mix flour, salt & cinnamon thoroughly
Cut in lard with a knife
Add enough water to mix into rather elastic dough
Cut the dough into egg-size lumps
Chill 30 min
Dust baking sheet with flour
Butter h&s
Pat out each dough ball as big in diameter as the largest skillet you have
Put skillet over moderate (300 deg F to 325 deg F) heat
Heat skillet until a drop of water dances & sizzles
Lightly heat each tortilla for 1 min on each side until lightly browned or speckled
Remove & stack in a towel
Set aside
Filling
2 cups pitted apricots, peaches
Blue Cornmeal Buttermilk Pancakes
Blue Cornmeal Buttermilk Pancakes
1/4 cup flour
1/4 tsp salt
1/2 tsp baking soda
1 cup blue cornmeal
1 egg, beaten
1 1/4 cup buttermilk
Sift together flour, salt & baking soda
Stir in cornmeal
Add egg & buttermilk & beat just until smooth
Pour 1/4 cup batter for each cake onto a lightly greased, hot griddle
Bake until golden brown on both sides
Serve hot
Makes about 10 pancakes
Pass the maple syrup!
Papaya Bread
Papaya Bread
Large, ripe papayas are plentiful in the Southwest
1 cup granulated sugar
1/2 cup butter or margarine
2 eggs
1 cup mashed ripe papaya
1/4 cup chopped walnuts
1/2 cup raisins
1 1/2 cups all-purpose flour
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground ginger
Cream together sugar & butter until light
Add eggs & beat until fluffy
Add papaya, nuts & raisins & mix
Sift together flour, baking powder, baking soda, salt, cinnamon, allspice & ginger
Add to butter mixture
Pour batter into a greased wax paper-lined 9 x 5-inch loaf pan
Bake at 325 deg F for about 65 min
Or fill greased muffin pans three-quarters full & bake for 25 min