Mango-Cajeta Angel Food Cake
Mango-Cajeta Angel Food Cake
3/4 cup milk
2 cups cajeta or caramel sauce
1/4 cup sweetened condensed milk
1/2 cup chopped walnuts
1 prepared angel food cake
2 cups diced mango
Bring the milk to a boil in a large saucepan
Add the cajeta, condensed milk & walnuts, stirring until well mixed
Remove from heat
Slice the angel food cake & place on dessert plates
Spoon the sauce over the cake, & top with the mangoes
Pineapple Tamale Muffins
Pineapple Tamale Muffins
6 cups Maseca for tamales
1 cup corn oil
1 1/2 tsps baking powder
5 cups granulated sugar
2 cups pineapple juice (using juice from pineapple cans)
2 (15 oz) cans pineapple tidbits with juice
With an electric mixer, blend the Maseca, corn oil, sugar, baking powder & pineapple juice thoroughly
Fill 4-inch muffin molds half full of batter
Add five pineapple tidbits into each mold & fill the rest with the batter
Bake for 20 min at 350 deg F
Fry Bread
Fry Bread
This bread is used as the basis for Navajo Tacos & can also be folded over a stuffing & eaten as a s&wich
At special events through the Southwest they are cooked in large round pots over open mesquite fires by Native Americans
3 cups all-purpose flour
3 tsps baking powder
1 tbsp shortening, lard or vegetable oil
1 tsp salt
3/4 cup warm water
Measure dry ingredients into a deep mixing bowl
Add shortening & knead with h&s until dough is in small pea-size pieces
Add warm, not hot, water & knead with h&s until dough is smooth & leaves sides of bowl
Knead at least 5 min
Cover with a clean dish towel, & place in a warm place to rise for 30 min
This is the secret for tender fry bread