Chocolate-Cinnamon Cake Roll
Chocolate-Cinnamon Cake Roll
3 eggs
1 cup granulated sugar
1/3 cup water
1 tsp coffee-flavored liqueur
3/4 cup all-purpose flour
1/4 cup cocoa
1 tsp baking powder
1/4 tsp salt
Cocoa
2 Tbsp coffee-flavored liqueur
Cinnamon Whipped Cream
Preheat oven to 375 deg F
Line 15 1/2 x 10 1/2-inch jellyroll pan with aluminum foil or wax paper; grease generously
Beat eggs in small mixer bowl on high speed until thick & lemon colored, about 5 min; pour into large mixer bowl
Gradually beat in sugar
Beat in water & 1 tsp liqueur on low speed
Gradually add flour, 1/4 cup cocoa, the baking powder & salt, beating just until batter is smooth
Pour into pan
Bake until wooden pick inserted in center comes out clean, 12 to 15 min
Immediately loosen cake from edges of pan; invert on towel sprinkled generously with cocoa
Carefully remove toil
Trim off stiff edges of cake if necessary
While hot, carefully roll cake & towel from narrow end
Cool on wire rack at least 30 min
Unroll cake; remove towel
Sprinkle 2 Tbsp liqueur over cake
Spread with Cinnamon Whipped Cream; roll up
Sprinkle with cocoa if desired
Refrigerate until serving time
Cinnamon Whipped Cream
1 cup chilled whipping cream
3 Tbsp confectioners’ sugar
1 tbsp coffee-flavored liqueur
1 tsp ground cinnamon
Beat all ingredients in chilled bowl until stiff
Huevos Rancheros
Huevos Rancheros
4 corn tortillas
2 or 3 Tbsp canola or olive oil
4 eggs
Salt & pepper
1 cup red or green chile salsa
1/2 cup shredded white or longhorn cheese
Heat oil in a skillet large enough to hold a corn tortilla
Fry each tortilla tender-crisp, about 30 seconds per side
Drain each & keep warm in paper towels
Discard all but a trace of any remaining oil & reduce heat to warm
Have the shelled eggs ready to slip into pan without breaking yolks
Cook only until whites are set, seasoning with salt & pepper to taste
Quickly place 1 egg per tortilla & keep warm while quickly heating salsa in the same skillet
Pour salsa over eggs
Top with cheese, which will melt as eggs are served
Serve with hot refried beans & a small mound of Chorizo (Mexican sausage)
Kneel Down Bread (Navajo Tamales)
Kneel Down Bread (Navajo Tamales)
7 ears fresh corn
2 Tbsp lard or shortening
1 cup water
Salt, to taste
Preheat oven to 350 deg F
Scrape corn kernels from cob with a sharp knife, reserving husks
Grind kernels in a blender & transfer to a bowl
Add lard or shortening & water to make a paste
Divide the mixture equally into seven husks
Tie husks at both ends, then gently bend husks in half & tie again
Wrap husks in aluminum foil & bake for 1 hour or until firm to the touch