Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with Mexican food (always popular, as far as I'm concerned; hope you love it, too!), and includes Baked Cheesy Enchilada Chicken Penne and Slow-Cooker Enchilada Sloppy Joes. Enjoy!
ARROZ CON LECHE: MEXICAN RICE PUDDING
This is from Chelsie Kenyon in The Spruce Eats. Chelsie wrote, "Rice pudding is a beloved dessert found in cuisines all over the world, including Mexico where it is called arroz con leche. This version is thick and creamy with the added warm spice of cinnamon and the welcoming chewy texture of raisins. The rice and milk combine with sweetened condensed milk and vanilla, adding richness and sweetness to this comforting dessert.
"When making rice pudding, it is best to use short- or medium-grained rice, such as arborio, as it will give you the creamiest texture. In this recipe, the cinnamon flavor comes from cinnamon sticks, but if you don't have any, simply use one teaspoon of ground cinnamon instead. And be mindful that the raisins need to soak in water before being added to the rice pudding; about 30 minutes in some warm water will plump them up nicely.
"Arroz con leche is served hot with a little sprinkling of cinnamon and perhaps a pat of butter on top."
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 2 to 4 servings
To view this online, go to https://www.thespruceeats.com/arroz-con-leche-mexican-rice-pudding-2343000.
Ingredients
3 cups whole milk
1-1/4 cups water
1 cup rice (short or medium grain)
2 cinnamon sticks
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1/2 cup raisins (soaked in warm water to soften and drained)
Ground cinnamon and butter, for garnish
Directions
Gather the ingredients.
Combine the whole milk and water in a large pot and bring to a slow simmer over medium-low heat.
Stir in the rice, add the cinnamon sticks, and continue cooking at barely a simmer, uncovered, until the rice is softened, for 20 to 30 minutes. Stir occasionally.
When the rice is soft, remove the cinnamon sticks.
Stir in the condensed milk, vanilla, salt, and raisins.
Return to a slight simmer and cook for an additional 10 to 15 minutes, or until most of the liquid is absorbed and the rice has a pudding-like consistency.
Serve hot, topped with a sprinkle of cinnamon and a dot of butter.
Enjoy.
Tip
If you don't often cook with condensed milk, you may want to familiarize yourself with the difference between evaporated milk and condensed milk; they will be shelved together in the grocery store and may have similar looking labels, but they are not the same and can't always be swapped for one another. Sweetened condensed milk is evaporated milk with sugar added; if you use the unsweetened evaporated milk, the rice pudding will not be sweet.
EASY CHILI MOLE
This recipe from Old El Paso begins, "This is a much easier, yet equally tasty, version of the typical long-cooking authentic Mexican main. This mole is made with beef, tomatoes and chili beans, ready in just 30 minutes."
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-chili-mole.
Ingredients
1 lb extra-lean (at least 90%) ground beef
1 medium onion, chopped (1/2 cup)
1 package (1.25 oz) Tex-Mex chili seasoning mix
1 can (28 oz) diced tomatoes, undrained
1 can (28 oz) crushed tomatoes
1 can (15 oz) spicy chili beans, undrained
1 oz unsweetened baking chocolate, coarsely chopped
8 soft corn tortillas (6 inch)
Preparation
In 4-quart Dutch oven, cook beef and onion over medium heat, stirring occasionally, until beef until thoroughly cooked; drain.
Stir in seasoning mix, both tomatoes and beans. Heat to boiling over high heat. Reduce heat to low; cover and cook 15 minutes, stirring occasionally, to blend flavors. Stir in chocolate just until melted. Serve with tortillas.
Expert Tips
Regular chili seasoning mix and 1 teaspoon finely chopped jalapeño chile can be substituted for the Tex-Mex seasoning mix.
Serve with a crisp green salad and warm wedges of cornbread instead of the tortillas.
CHEESE ENCHILADAS WITH CHILI GRAVY
This is from Robb Walsh, and adapted by Sam Sifton, in The New York Times cooking e-newsletter. Sam wrote, "Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston. You can find similar ones served all over South Texas, often served with rice and refried beans. I think it’s an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper. Make sure to leave some bare tortilla peeking out on each side of the gravy and cheese so it grows crackly and awesome."
Yield: 4 to 6 servings; Time: 1 hour
This was featured in "Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table", and can be viewed online at https://cooking.nytimes.com/recipes/1018154-cheese-enchiladas-with-chili-gravy.
Ingredients
For the chili gravy:
1/4 cup neutral oil, like canola, or use lard or chicken or beef fat
1/4 cup all-purpose flour
1 teaspoon kosher salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 1/2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano, ideally Mexican oregano
2 tablespoons chile powder
2 cups chicken broth, ideally homemade or low-sodium if store-bought
For the enchiladas:
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped
Preparation
Prepare the chili gravy: In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux, roughly the color of coffee ice cream, about 10 minutes.
Add salt, pepper, garlic powder, cumin, oregano and chile powder and whisk to combine, then continue whisking for another minute or so, until roux becomes fragrant.
Add chicken broth, slowly, 1/2 cup at a time, whisking until sauce begins to thicken. Turn heat to low and let sauce simmer an additional 15 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.
Heat oven to 450 degrees.
Prepare the tortillas: In a medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 to 15 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
Using a ladle, put about 1/2 cup chili gravy in the bottom of an 8-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, then place it seam-side down in the pan, nestling each one against the last. Ladle chili gravy over the top of the rolled tortillas and sprinkle remaining cheese over the top.
Transfer to oven and bake until sauce bubbles and cheese is melted, approximately 10 to 15 minutes. Sprinkle chopped onions over top and serve immediately.
MEXICAN CORN BUBBLES
Years ago, when my better half and I first got cable, I was channel-surfing, something most of us have done occasionally. I ran across a baking show on PBS called Breaking Bread with Fr. Dominic, featuring Fr. Dominic Garramone. I fell in love with the show, and watched it almost every time it was on. (Unfortunately, it only ran from 1999 to 2001.)
Anywho, this recipe was featured on his show; you might even find it in one of his many cookbooks (and yes, I’m planning to pick up a copy of at least one or two of said cookbooks).
Makes 24 rolls.
Ingredients
4-1/2 to 5 cups all-purpose flour
1-1/2 cups yellow cornmeal
2 envelopes FLEISCHMANN’S RapidRise Yeast
1/4 cup sugar
4 teaspoons salt
1 tablespoon chili powder
1-1/2teaspoons chopped dried jalapeno peppers
1/2 cup water
1-3/4 cups milk
1/4 cup butter or margarine
1 (4-ounce) jar sliced pimientos, well-drained
4 ounces Monterey Jack cheese, cut into 24 cubes
Directions
In large bowl, combine 1 cup flour, cornmeal, sugar, undissolved yeast, salt, chili powder, and jalapeno peppers. Heat water, milk and butter until very warm (120 to 130 degrees); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 24 equal pieces. Roll each piece to smooth balls; flatten to 3-inch circles with palms of hands. Place 3 to 4 strips of pimientos and 1 cube of cheese in center of each circle. Pull up edges and pinch to enclose filling. Place balls in 2 greased 9-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375 degrees for 25 minutes or until done. Remove from pans; cool on wire racks.
SLOW-COOKER ENCHILADA SLOPPY JOES
This comes from Tablespoon.com, and begins, “Seasoned with chiles, enchilada sauce and taco seasoning, this set-it-and-forget-it beef recipe is packed with south-of-the-border flavors.” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 4
To view this online, click here.
Ingredients
2 tablespoons olive oil
1 small onion, chopped
1 lb ground beef
1 tablespoon Old El Paso™ taco seasoning mix
1 can (10 oz) Old El Paso™ enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 cup fresh cilantro, chopped
1 cup shredded Mexican cheese blend (4 oz)
4 soft burger buns
Directions
Heat 10-inch skillet over medium heat. Add oil and onion; cook about five minutes or until soft. Add beef; cook until brown, stirring occasionally.
Spray 7-quart slow cooker with cooking spray. Pour mixture into slow cooker. Stir in taco seasoning mix, enchilada sauce and green chiles. Cover and cook on Low heat setting 4 to 6 hours.
Just before serving, stir in cilantro and 1/2 cup of the cheese. If too saucy, cook uncovered about 30 minutes longer, allowing extra moisture to evaporate.
Serve on buns. Top with remaining cheese. Enjoy!
BAKED CHEESY ENCHILADA CHICKEN PENNE
This is from Old El Paso, and begins, "Want enchilada flavor with the family-friendly ease of a pasta bake? Look no further! This Baked Cheesy Enchilada Chicken Penne fits the bill. Flavorful enchilada sauce and melty cheese combine to create a tasty dinner with just 35 minutes of prep time. One of our favorite things about this creamy chicken enchilada pasta bake is that the spice level is totally customizable, so you can make it to your family’s preference. Perfect for feeding a crowd, this dish will see you through a potluck or a fun family dinner. And if you don’t polish it off in one meal, you’ll have chicken enchilada pasta leftovers to enjoy tomorrow!"
Prep Time: 35 minutes; Total Time: 1 hour 15 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/baked-cheesy-enchilada-chicken-penne.
Ingredients
12 oz uncooked penne pasta (3 3/4 cups)
12 oz Kraft™ Velveeta™ Original Cheese Product, cut in 1/2-inch cubes (from 16-oz package)
1 package (8 oz) Old El Paso™ Shredded Mexican 4-Cheese Blend (2 cups)
1 cup milk
3 cups shredded cooked chicken
1 can (19 oz) Old El Paso™ Enchilada Sauce
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
4 tablespoons butter, melted
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
2 tablespoons thinly sliced green onions
Lime wedges, chopped fresh cilantro leaves and Old El Paso™ Crema Mexicana, if desired
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook pasta as directed on package, using minimum cook time; drain, and set aside.
Meanwhile, in large microwavable bowl, mix cheese cubes, 1 cup of the shredded cheese and the milk. Microwave uncovered on High 4 minutes; stir, then microwave in 30-second increments until cheese melts and mixture is easily stirred smooth.
Gently stir pasta into cheese sauce. Pour mixture into baking dish.
In large bowl, mix chicken, enchilada sauce, green chiles, butter and taco seasoning mix. Spoon over pasta mixture in baking dish.
Bake 28 to 32 minutes or until bubbling at edges (165°F in center). Top with remaining 1 cup shredded cheese. Let stand 5 minutes. Top with green onions. Serve with remaining ingredients.
Expert Tips
The quick microwaved cheese sauce in this chicken enchilada pasta recipe is great for many other applications. Toss with cooked pasta and serve as is, drizzle over cooked potato nuggets, or lay it out alongside tortilla chips as an easy nacho cheese sauce.
To keep this casserole family friendly, we used Old El Paso™ Mild Enchilada Sauce. If you want to give your chicken enchilada pasta bake more of a kick, opt for Old El Paso™ Medium or Hot Enchilada Sauce.
Old El Paso™ Original Taco Seasoning Mix can be used instead of the Old El Paso™ Chicken Taco Seasoning Mix.
Showing posts with label Arrroz Con Leche: Mexican Rice Pudding. Show all posts
Showing posts with label Arrroz Con Leche: Mexican Rice Pudding. Show all posts
Monday, August 29, 2022
Monday, July 25, 2022
Mexican Recipes - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with Mexican food, and includes Chicken Enchiladas and Cheese Enchiladas. Enjoy!
TEX-MEX SKILLET FRIED RICE
This is from Betty Crocker, and begins, "A little bit fried rice and a little bit beef taco, this skillet mashup is a quick and easy dinner option that’s easy to customize with all your favorite taco toppings."
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/2 cup water
1/4 cup vegetable oil
1 cup diced yellow onions
1 medium red bell pepper, diced
1 cup Cascadian Farm™ frozen organic sweet corn
1/2 teaspoon salt
3 cups cooked white rice
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup shredded Monterey Jack cheese (4 oz)
Diced avocado, fresh cilantro leaves, sliced green onions, Old El Paso™ Thick 'n Chunky salsa, if desired
Directions
In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown. Drain; return to skillet. Stir in taco seasoning mix and water; heat to simmering over medium heat. Cook 1 to 3 minutes, stirring occasionally, until thickened. Transfer to large bowl, and set aside; carefully wipe out skillet.
Add oil to skillet; heat over medium-high heat. Add onions, bell pepper, frozen corn and salt. Cook 7 to 10 minutes, stirring frequently, until vegetables are tender and beginning to brown on edges.
Add rice and green chiles; cook 4 to 6 minutes, stirring frequently to break up rice, until heated through. Stir in beef mixture; cook 1 to 2 minutes longer to heat through.
Remove from heat. Top with cheese; cover and let stand 1 to 3 minutes or until cheese melts.
Top with remaining ingredients.
Tips from the Betty Crocker Kitchens
tip 1
Don’t have cooked white rice from leftovers or takeout? Frozen cooked white rice is a nice staple to keep in the freezer to help ease the dinner rush on weeknights.
Tip 2
Make it your own! Try adding Sriracha or chile garlic sauce; experiment with different shredded cheeses, or mix up the diced veggies for your own twist on this easy meal.
SPICED MEXICAN CHOCOLATE COOKIES
This is from Betty Crocker, and begins, "We know what you're thinking; cinnamon, chocolate and... cayenne in a cookie!? Yup! Our Spiced Mexican Chocolate Cookies are a decadent, dark chocolate cookie elevated with a perfect hum of heat. These ingredients are traditionally found in Mexican cuisine, and when combined in the form of a dessert, the result is out-of-this-world good! The flavor profile of our Mexican chocolate cookies is rich, warming and simply irresistible. Try adding our cayenne chocolate cookies to your seasonal cookie tray, or have fun experimenting with a truly exciting new recipe. Remember, no whisk, no reward!"
Prep Time: 25 minutes; Total Time: 1 hour 50 minutes; Servings: 36
To view this online, click here.
Ingredients
1-1/4 cups Gold Medal™ All-Purpose Flour
1/4 cup unsweetened baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup butter, cut into pieces
1 cup semisweet chocolate chips
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla
3 tablespoons Demerara (raw) sugar
Directions
Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.Shape dough into 36 (1-1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.
Tips from the Betty Crocker Kitchens
tip 1
Demerara sugar is an amber-colored cane sugar whose crystals are slightly larger than regular granulated sugar. Sprinkled over the top of these Spiced Mexican Chocolate Cookies, it adds a nice crunch and a lovely appearance.
Tip 2
When it comes to spices, freshness counts. To get the most flavor, spices should be stored in sealed containers and kept in a cool, dark place. Ground spices over a year old have likely faded in potency and won’t give your baked goods all the flavor they deserve.
tip 3
Cayenne may seem like a strange ingredient for a cookie, but, in this case, it adds just enough heat to be interesting, without being overwhelming.
tip 4
For best results, bake your Spiced Mexican Chocolate Cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time.
CHICKEN ENCHILADAS
This is from Tyler Florence on the Food Network. Prep Time: 1 hour; Cook Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 16 enchiladas, 8 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241.
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Directions
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
CHEESE AND BEAN QUESADILLAS
This is from the June 2004 Vegetarian Times, page 24. It begins, "Any time of day you yearn for Tex-Mex flavors, whip up one of these quesadillas for a filling, nutritious meal. These work well with a creamed corn soup to start and a bowl of sweet seasonal berries to end the meal. To drink? Chilled fruit juice." Makes 6 servings.
To view this online, go to https://www.vegetariantimes.com/recipes/cheese-and-bean-quesadillas/.
Ingredients
1-1/2 cups no-fat refried beans
1 cup corn kernels
1/2 cup salsa
6 8-inch low-fat tortillas, preferably flavored
2 cups grated cheddar-flavored soy cheese
1 tsp. chili powder, or more as desired
3 tomatoes, stemmed and chopped
1 avocado, peeled and chopped
1 tsp. ground cumin
Preparation
Combine beans, corn kernels and salsa in a saucepan, and cook, stirring, over medium heat until hot.
Place a tortilla flat on a work surface. Sprinkle about 1/3 cup cheese over tortilla. Spread about 1/2 cup bean mixture on one half of tortilla, and fold tortilla over to encase filling and cheese. Set aside. Repeat with remaining ingredients until 6 quesadillas are ready for cooking.
Spray a large nonstick skillet with nonstick cooking spray, and heat over medium heat. Put 3 quesadillas into skillet, and cook, turning 2 or 3 times, until tortillas brown slightly on both sides and cheese melts. Remove from skillet, and place on individual serving plates. Repeat with remaining quesadillas. Respray skillet as needed to prevent any sticking.
Toss together chili powder, tomatoes, avocado and cumin. Sprinkle mixture with lime juice, and season with salt and pepper. Spoon equal portions of mixture over quesadillas, and serve.
ARROZ CON LECHE: MEXICAN RICE PUDDING
This is from Chelsie Kenyon in The Spruce Eats. Chelsie wrote, "Rice pudding is a beloved dessert found in cuisines all over the world, including Mexico where it is called arroz con leche. This version is thick and creamy with the added warm spice of cinnamon and the welcoming chewy texture of raisins. The rice and milk combine with sweetened condensed milk and vanilla, adding richness and sweetness to this comforting dessert.
"When making rice pudding, it is best to use short- or medium-grained rice, such as arborio, as it will give you the creamiest texture. In this recipe, the cinnamon flavor comes from cinnamon sticks, but if you don't have any, simply use one teaspoon of ground cinnamon instead. And be mindful that the raisins need to soak in water before being added to the rice pudding; about 30 minutes in some warm water will plump them up nicely.
"Arroz con leche is served hot with a little sprinkling of cinnamon and perhaps a pat of butter on top."
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 2 to 4 servings
To view this online, go to https://www.thespruceeats.com/arroz-con-leche-mexican-rice-pudding-2343000.
Ingredients
3 cups whole milk
1-1/4 cups water
1 cup rice (short or medium grain)
2 cinnamon sticks
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1/2 cup raisins (soaked in warm water to soften and drained)
Ground cinnamon and butter, for garnish
Directions
Gather the ingredients.
Combine the whole milk and water in a large pot and bring to a slow simmer over medium-low heat.
Stir in the rice, add the cinnamon sticks, and continue cooking at barely a simmer, uncovered, until the rice is softened, for 20 to 30 minutes. Stir occasionally.
When the rice is soft, remove the cinnamon sticks.
Stir in the condensed milk, vanilla, salt, and raisins.
Return to a slight simmer and cook for an additional 10 to 15 minutes, or until most of the liquid is absorbed and the rice has a pudding-like consistency.
Serve hot, topped with a sprinkle of cinnamon and a dot of butter.
Enjoy.
Tip
If you don't often cook with condensed milk, you may want to familiarize yourself with the difference between evaporated milk and condensed milk; they will be shelved together in the grocery store and may have similar looking labels, but they are not the same and can't always be swapped for one another. Sweetened condensed milk is evaporated milk with sugar added; if you use the unsweetened evaporated milk, the rice pudding will not be sweet.
CHEESE ENCHILADAS
This is from Bryan Washington in The New York Times cooking e-newsletter. Bryan wrote, "Enchiladas are an essential component of Houston’s ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In 'The Enchilada Queen Cookbook,' Sylvia Casares notes, 'for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice' yielding 'the quintessential Tex-Mex enchilada.'"
Yield: 4 servings; Time: 1 hour
This was featured in "All Enchiladas Are Perfect. But These Are My Favorite", and can be viewed online at https://cooking.nytimes.com/recipes/1023152-cheese-enchiladas.
Ingredients
3 tablespoons neutral oil, such as canola, plus more for greasing
3 tablespoons all-purpose flour
4 garlic cloves, minced
2 tablespoons ground red chile powder (see Tip)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper, plus more for sprinkling
2 cups beef broth
Salt
10 corn tortillas
1 pound shredded Cheddar (5 cups)
1/2 cup finely diced white onion
Fresh parsley or cilantro, for garnish (optional)
Preparation
Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You’re softening each tortilla to prevent them from cracking as they’re filled and folded.
Fill a softened tortilla with about 1/3 cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you’ve filled all of the tortillas, setting the rolls next to each other.
Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.
Tip
You want ground dried chiles, not chili powder, which includes other spices and salt. The choice of mild, medium or hot chile powder is up to you, but avoid using chipotle chile powder, which can end up bitter.
TEX-MEX SKILLET FRIED RICE
This is from Betty Crocker, and begins, "A little bit fried rice and a little bit beef taco, this skillet mashup is a quick and easy dinner option that’s easy to customize with all your favorite taco toppings."
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/2 cup water
1/4 cup vegetable oil
1 cup diced yellow onions
1 medium red bell pepper, diced
1 cup Cascadian Farm™ frozen organic sweet corn
1/2 teaspoon salt
3 cups cooked white rice
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup shredded Monterey Jack cheese (4 oz)
Diced avocado, fresh cilantro leaves, sliced green onions, Old El Paso™ Thick 'n Chunky salsa, if desired
Directions
In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown. Drain; return to skillet. Stir in taco seasoning mix and water; heat to simmering over medium heat. Cook 1 to 3 minutes, stirring occasionally, until thickened. Transfer to large bowl, and set aside; carefully wipe out skillet.
Add oil to skillet; heat over medium-high heat. Add onions, bell pepper, frozen corn and salt. Cook 7 to 10 minutes, stirring frequently, until vegetables are tender and beginning to brown on edges.
Add rice and green chiles; cook 4 to 6 minutes, stirring frequently to break up rice, until heated through. Stir in beef mixture; cook 1 to 2 minutes longer to heat through.
Remove from heat. Top with cheese; cover and let stand 1 to 3 minutes or until cheese melts.
Top with remaining ingredients.
Tips from the Betty Crocker Kitchens
tip 1
Don’t have cooked white rice from leftovers or takeout? Frozen cooked white rice is a nice staple to keep in the freezer to help ease the dinner rush on weeknights.
Tip 2
Make it your own! Try adding Sriracha or chile garlic sauce; experiment with different shredded cheeses, or mix up the diced veggies for your own twist on this easy meal.
SPICED MEXICAN CHOCOLATE COOKIES
This is from Betty Crocker, and begins, "We know what you're thinking; cinnamon, chocolate and... cayenne in a cookie!? Yup! Our Spiced Mexican Chocolate Cookies are a decadent, dark chocolate cookie elevated with a perfect hum of heat. These ingredients are traditionally found in Mexican cuisine, and when combined in the form of a dessert, the result is out-of-this-world good! The flavor profile of our Mexican chocolate cookies is rich, warming and simply irresistible. Try adding our cayenne chocolate cookies to your seasonal cookie tray, or have fun experimenting with a truly exciting new recipe. Remember, no whisk, no reward!"
Prep Time: 25 minutes; Total Time: 1 hour 50 minutes; Servings: 36
To view this online, click here.
Ingredients
1-1/4 cups Gold Medal™ All-Purpose Flour
1/4 cup unsweetened baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup butter, cut into pieces
1 cup semisweet chocolate chips
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla
3 tablespoons Demerara (raw) sugar
Directions
Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.Shape dough into 36 (1-1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.
Tips from the Betty Crocker Kitchens
tip 1
Demerara sugar is an amber-colored cane sugar whose crystals are slightly larger than regular granulated sugar. Sprinkled over the top of these Spiced Mexican Chocolate Cookies, it adds a nice crunch and a lovely appearance.
Tip 2
When it comes to spices, freshness counts. To get the most flavor, spices should be stored in sealed containers and kept in a cool, dark place. Ground spices over a year old have likely faded in potency and won’t give your baked goods all the flavor they deserve.
tip 3
Cayenne may seem like a strange ingredient for a cookie, but, in this case, it adds just enough heat to be interesting, without being overwhelming.
tip 4
For best results, bake your Spiced Mexican Chocolate Cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time.
CHICKEN ENCHILADAS
This is from Tyler Florence on the Food Network. Prep Time: 1 hour; Cook Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 16 enchiladas, 8 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241.
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Directions
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
CHEESE AND BEAN QUESADILLAS
This is from the June 2004 Vegetarian Times, page 24. It begins, "Any time of day you yearn for Tex-Mex flavors, whip up one of these quesadillas for a filling, nutritious meal. These work well with a creamed corn soup to start and a bowl of sweet seasonal berries to end the meal. To drink? Chilled fruit juice." Makes 6 servings.
To view this online, go to https://www.vegetariantimes.com/recipes/cheese-and-bean-quesadillas/.
Ingredients
1-1/2 cups no-fat refried beans
1 cup corn kernels
1/2 cup salsa
6 8-inch low-fat tortillas, preferably flavored
2 cups grated cheddar-flavored soy cheese
1 tsp. chili powder, or more as desired
3 tomatoes, stemmed and chopped
1 avocado, peeled and chopped
1 tsp. ground cumin
Preparation
Combine beans, corn kernels and salsa in a saucepan, and cook, stirring, over medium heat until hot.
Place a tortilla flat on a work surface. Sprinkle about 1/3 cup cheese over tortilla. Spread about 1/2 cup bean mixture on one half of tortilla, and fold tortilla over to encase filling and cheese. Set aside. Repeat with remaining ingredients until 6 quesadillas are ready for cooking.
Spray a large nonstick skillet with nonstick cooking spray, and heat over medium heat. Put 3 quesadillas into skillet, and cook, turning 2 or 3 times, until tortillas brown slightly on both sides and cheese melts. Remove from skillet, and place on individual serving plates. Repeat with remaining quesadillas. Respray skillet as needed to prevent any sticking.
Toss together chili powder, tomatoes, avocado and cumin. Sprinkle mixture with lime juice, and season with salt and pepper. Spoon equal portions of mixture over quesadillas, and serve.
ARROZ CON LECHE: MEXICAN RICE PUDDING
This is from Chelsie Kenyon in The Spruce Eats. Chelsie wrote, "Rice pudding is a beloved dessert found in cuisines all over the world, including Mexico where it is called arroz con leche. This version is thick and creamy with the added warm spice of cinnamon and the welcoming chewy texture of raisins. The rice and milk combine with sweetened condensed milk and vanilla, adding richness and sweetness to this comforting dessert.
"When making rice pudding, it is best to use short- or medium-grained rice, such as arborio, as it will give you the creamiest texture. In this recipe, the cinnamon flavor comes from cinnamon sticks, but if you don't have any, simply use one teaspoon of ground cinnamon instead. And be mindful that the raisins need to soak in water before being added to the rice pudding; about 30 minutes in some warm water will plump them up nicely.
"Arroz con leche is served hot with a little sprinkling of cinnamon and perhaps a pat of butter on top."
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 2 to 4 servings
To view this online, go to https://www.thespruceeats.com/arroz-con-leche-mexican-rice-pudding-2343000.
Ingredients
3 cups whole milk
1-1/4 cups water
1 cup rice (short or medium grain)
2 cinnamon sticks
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1/2 cup raisins (soaked in warm water to soften and drained)
Ground cinnamon and butter, for garnish
Directions
Gather the ingredients.
Combine the whole milk and water in a large pot and bring to a slow simmer over medium-low heat.
Stir in the rice, add the cinnamon sticks, and continue cooking at barely a simmer, uncovered, until the rice is softened, for 20 to 30 minutes. Stir occasionally.
When the rice is soft, remove the cinnamon sticks.
Stir in the condensed milk, vanilla, salt, and raisins.
Return to a slight simmer and cook for an additional 10 to 15 minutes, or until most of the liquid is absorbed and the rice has a pudding-like consistency.
Serve hot, topped with a sprinkle of cinnamon and a dot of butter.
Enjoy.
Tip
If you don't often cook with condensed milk, you may want to familiarize yourself with the difference between evaporated milk and condensed milk; they will be shelved together in the grocery store and may have similar looking labels, but they are not the same and can't always be swapped for one another. Sweetened condensed milk is evaporated milk with sugar added; if you use the unsweetened evaporated milk, the rice pudding will not be sweet.
CHEESE ENCHILADAS
This is from Bryan Washington in The New York Times cooking e-newsletter. Bryan wrote, "Enchiladas are an essential component of Houston’s ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In 'The Enchilada Queen Cookbook,' Sylvia Casares notes, 'for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice' yielding 'the quintessential Tex-Mex enchilada.'"
Yield: 4 servings; Time: 1 hour
This was featured in "All Enchiladas Are Perfect. But These Are My Favorite", and can be viewed online at https://cooking.nytimes.com/recipes/1023152-cheese-enchiladas.
Ingredients
3 tablespoons neutral oil, such as canola, plus more for greasing
3 tablespoons all-purpose flour
4 garlic cloves, minced
2 tablespoons ground red chile powder (see Tip)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper, plus more for sprinkling
2 cups beef broth
Salt
10 corn tortillas
1 pound shredded Cheddar (5 cups)
1/2 cup finely diced white onion
Fresh parsley or cilantro, for garnish (optional)
Preparation
Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You’re softening each tortilla to prevent them from cracking as they’re filled and folded.
Fill a softened tortilla with about 1/3 cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you’ve filled all of the tortillas, setting the rolls next to each other.
Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.
Tip
You want ground dried chiles, not chili powder, which includes other spices and salt. The choice of mild, medium or hot chile powder is up to you, but avoid using chipotle chile powder, which can end up bitter.
Thursday, June 16, 2022
Desserts
I want something snacky!
Who hasn't said (or, at least, thought) that occasionally? Desserts usually hit the spot here.
Here are six yummy desserts to help you through the day, including Beignets and Frozen Berry-Banana Cream Pops. Enjoy!
CARROT CAKE CHEESECAKE BARS
This is from the Food Network, and begins, "You'll never have to choose between carrot cake and cheesecake for springtime gatherings again. This mashup starts with a spiced shortbread crust, continues with a carrot juice curd filling that tastes just like carrot cake and finishes with a no-bake cheesecake on top. These colorful, layered bars are topped off with a quick walnut crumble made right in the microwave!"
Active Time: 1 hour; Total Time: 9 hours (includes cooling and chilling times); Yield: 16 bars; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/carrot-cake-cheesecake-bars-11850240.
Ingredients
Crust:
Nonstick cooking spray, for the pan
2 cups all-purpose flour (see Cook’s Note)
1/2 cup confectioners’ sugar
1 stick (8 tablespoons) cold unsalted butter, diced
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 large egg
Carrot Juice Curd Filling:
1 cup carrot juice
1/2 cup granulated sugar
2 tablespoons whole milk
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
6 large eggs plus 4 yolks
2 sticks (1 cup) cold unsalted butter, diced
Walnut Crumble:
2 tablespoons unsalted butter
3 tablespoons roughly chopped walnuts
2 tablespoons packed light brown sugar
2 tablespoons rolled oats
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
No-Bake Cheesecake:
1/3 cup heavy cream
12 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1 tablespoon lemon juice (from 1/2 lemon)
1 tablespoon sour cream
1 teaspoon pure vanilla extract
Directions
For the crust: Position an oven rack in the bottom third of the oven and preheat to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with parchment, leaving a 2-inch overhang on 2 of the sides.
Add the flour, confectioners’ sugar, butter, cinnamon and salt to a food processor. Pulse until the mixture resembles coarse meal with some pea-size pieces. Add the egg and 1 tablespoon cold water and pulse until the dough comes together. Press the dough into the bottom of the prepared pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 15 minutes.
For the carrot juice curd filling: Meanwhile, whisk the carrot juice, granulated sugar, milk, cinnamon, salt and whole eggs and yolks in a medium saucepan over medium-low heat until well combined. Add the butter a few pieces at a time, whisking constantly and making sure the butter is melted before adding more, and continue to cook until the mixture is thick, a little lighter in color and coats the back of a spoon, 12 to 15 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.
Bake until the curd is set (a small part in the center may still be a little jiggly), 35 to 40 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the refrigerator to cool completely, about 30 minutes.
For the walnut crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the walnuts, brown sugar, oats, cinnamon and salt. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes. Cover tightly or transfer to an airtight container and store at room temperature until ready to use.
For the no-bake cheesecake: Once the curd filling is chilled, whip the heavy cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
Beat the cream cheese and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, 3 to 4 minutes. Reduce the speed to medium low, add the lemon juice, sour cream and vanilla and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream cheese mixture with a large rubber spatula.
Pour the batter on top of the curd filling and smooth the top with an offset spatula. Cover tightly and refrigerate until set, at least 6 hours and up to 24 hours.
Just before serving, sprinkle the walnut crumble on top. Cut into squares and serve cold.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods).
BLACKBERRY FOOL
This is from Vallery Lomas in The New York Times cooking enewsletter. Vallery wrote, "Whipping up this dessert may be the wisest decision you’ll make in the summer: It comes together quickly and uses only five ingredients. Mashed juicy berries folded into lightly whipped cream results in a simple dish that manages to feel both decadent and light. Macerating ripe in-season blackberries in sugar extracts their natural sweetness and goodness. Serve this dish with shortbread cookies for a buttery crumble to contrast the creamy blend."
Yield: 6 servings; Time: 15 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022353-blackberry-fool.
Ingredients
1 pint fresh blackberries (12 ounces)
2 tablespoons granulated sugar
2 teaspoons vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
Shortbread cookies, for serving (optional)
Preparation
Place the blackberries in a medium bowl and sprinkle with the granulated sugar, then drizzle with the vanilla. Toss lightly to evenly coat. Allow to steep for 10 minutes, then mash the blackberries until they release their juices and form a thick pulp.
Combine the heavy cream and confectioners’ sugar in another medium bowl. Use an electric stand or hand mixer or whisk to whip the cream to medium peaks. (When you lift the beater or whisk, the cream should hold a peak for a moment.)
Pour the berry mixture over the cream and use a rubber spatula to gently fold until combined. You can leave streaks of the berry mixture or completely incorporate it. Serve immediately or cover and refrigerate for up to 1 day. To serve, scoop into glasses or dishes and top with cookies if desired.
SHORTBREAD, 10 WAYS
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, "Shortbread is not only one of the easiest desserts you can possibly make, it’s also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with."
Yield: 24 servings; Time: 1 hour, plus cooling
This was featured in "The Simplest Shortbread You Can Bake", and can be viewed online at https://cooking.nytimes.com/recipes/1018784-shortbread-10-ways.
Ingredients
2 cups all-purpose flour
2/3 cup granulated sugar
3/4 teaspoon fine salt
2 sticks/1 cup cold unsalted butter, cut into 1-inch chunks
Preparation
Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don’t overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
Tips
Here are nine variations for the master shortbread recipe above.
Scottish Shortbread: Use 1-1/2 cups all-purpose flour and 1/2 cup white rice flour.
Tender Shortbread: Substitute confectioners' sugar for the granulated sugar, and 1/3 cup cornstarch for 1/3 cup of flour.
Vanilla Bean Shortbread: Split a vanilla bean in half lengthwise and use the back of a knife to scrape out the pulp. Pulse the pulp into the flour-sugar mixture before adding butter. Or add up to 1 teaspoon vanilla extract with the butter.
Citrus Shortbread: Add 1 to 1-1/2 teaspoons finely grated lemon, lime or orange zest with the flour. Add up to 1 teaspoon orange blossom water with the butter if desired. These are classic with poppy seeds.
Nut Shortbread: Grind 1/2 cup toasted nuts in the food processor with the flour before combining with remaining ingredients.
Spice or Seed Shortbread: Add up to 1 teaspoon spices, like ground cinnamon, ginger, nutmeg or cardamom, or seeds like caraway or anise. Or add up to 3 tablespoons poppy or sesame seeds.
Brown or Maple Sugar Shortbread: Substitute 1/3 cup light or dark brown sugar or maple sugar for the granulated. This yields a slightly softer shortbread.
Cornmeal or Whole Wheat Shortbread: Substitute up to 1/2 cup cornmeal or whole wheat flour for 1/2 cup of all-purpose flour. Season with spices, seeds, citrus or rosemary if desired.
Buckwheat Shortbread: Substitute up to 1/3 cup buckwheat flour for 1/3 cup of all-purpose flour.
BEIGNETS
Who doesn't love beignets? This yummy recipe is from Scott Hocker for the Food Network. He wrote, "In New Orleans, where I live, beignets are served with a snowstorm of powdered sugar. The puffy fried dough squares are sold at loads of places here, including the rightfully famous Café du Monde. (Insider tip: Café du Monde's location in City Park is even more magical than the well-traveled one in the French Quarter.) Anytime you order beignets to go, the paper bag is likewise loaded with powdered sugar. Capture that spirit by tossing these New Orleans–style beignets with powdered sugar in a large paper grocery bag. Or use a baking sheet coated with sugar. Whatever approach you choose, be sure to eat them while they’re piping hot. That’s half the point. The other half is finding yourself covered in white powder after a few bites."
Active Time: 40 minutes; Total Time: 3 hours 10 minutes (includes rising time); Yield: 42 beignets; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beignets-9621174.
Ingredients
1 cup whole milk, warmed but not hot
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
1/3 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, melted
1/2 teaspoon kosher salt
1 large egg, beaten
3 1/2 cups all-purpose flour, plus more for dusting
Canola oil, for frying (about 8 cups)
3 1/2 cups confectioners' sugar
Directions
Put the milk, yeast and 1 teaspoon of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix on low to combine. Let sit until foamy, about 5 minutes.
Add the butter, salt, egg and remaining granulated sugar to the bowl and mix on low speed to combine. Add the flour in 1/2-cup increments, mixing on low speed just until the dough becomes sticky and pliable, about 2 minutes. Cover the bowl with plastic wrap and put somewhere warm to rise, such as inside an unlit oven, until the dough is roughly doubled in size, about 2 hours. (You can also refrigerate the covered dough overnight.)
Lightly flour a large work surface. Punch down the dough with your fist to remove air, then place the dough on the work surface. Roll the dough into a 12-by-14-inch rectangle that is about 1/4 inch thick. Make 6 cuts 2 inches apart along the 12-inch side and 7 cuts 2 inches apart along the 14-inch side using a sharp knife or pizza cutter for a total of forty-two 2-inch squares. Cover lightly with plastic wrap and let rest for at least 30 minutes. (If you refrigerated the dough, let the dough rest at least 1 hour.)
Heat the oil to 350 degrees F in a large Dutch oven or electric fryer. Put the confectioners' sugar in a large paper grocery bag or on a large baking sheet. Fry 6 to 8 beignets at a time, flipping them every 30 seconds or so, until both sides are golden brown, 2 1/2 to 3 minutes per batch. If using the paper bag, transfer the beignets to the bag and shake to coat well with the sugar. If using a baking sheet, transfer the beignets to the sheet and, using tongs, toss to coat well with the sugar. Repeat with the remaining dough. Serve immediately.
ARROZ CON LECHE: MEXICAN RICE PUDDING
This is from Chelsie Kenyon in The Spruce Eats. Chelsie wrote, "Rice pudding is a beloved dessert found in cuisines all over the world, including Mexico where it is called arroz con leche. This version is thick and creamy with the added warm spice of cinnamon and the welcoming chewy texture of raisins. The rice and milk combine with sweetened condensed milk and vanilla, adding richness and sweetness to this comforting dessert.
"When making rice pudding, it is best to use short- or medium-grained rice, such as arborio, as it will give you the creamiest texture. In this recipe, the cinnamon flavor comes from cinnamon sticks, but if you don't have any, simply use one teaspoon of ground cinnamon instead. And be mindful that the raisins need to soak in water before being added to the rice pudding; about 30 minutes in some warm water will plump them up nicely.
"Arroz con leche is served hot with a little sprinkling of cinnamon and perhaps a pat of butter on top."
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 2 to 4 servings
To view this online, go to https://www.thespruceeats.com/arroz-con-leche-mexican-rice-pudding-2343000.
Ingredients
3 cups whole milk
1-1/4 cups water
1 cup rice (short or medium grain)
2 cinnamon sticks
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1/2 cup raisins (soaked in warm water to soften and drained)
Ground cinnamon and butter, for garnish
Directions
Gather the ingredients.
Combine the whole milk and water in a large pot and bring to a slow simmer over medium-low heat.
Stir in the rice, add the cinnamon sticks, and continue cooking at barely a simmer, uncovered, until the rice is softened, for 20 to 30 minutes. Stir occasionally.
When the rice is soft, remove the cinnamon sticks.
Stir in the condensed milk, vanilla, salt, and raisins.
Return to a slight simmer and cook for an additional 10 to 15 minutes, or until most of the liquid is absorbed and the rice has a pudding-like consistency.
Serve hot, topped with a sprinkle of cinnamon and a dot of butter.
Enjoy.
Tip
If you don't often cook with condensed milk, you may want to familiarize yourself with the difference between evaporated milk and condensed milk; they will be shelved together in the grocery store and may have similar looking labels, but they are not the same and can't always be swapped for one another. Sweetened condensed milk is evaporated milk with sugar added; if you use the unsweetened evaporated milk, the rice pudding will not be sweet.
FROZEN BERRY-BANANA CREAM POPS
This is from the Mayo Clinic. To view this recipe online, go to http://diet.mayoclinic.org/diet/recipe/frozen-berry-banana-cream-pops.
Ingredients
1-1/2 cups plain, fat-free yogurt
1-1/2 cups fresh or frozen berries (blueberries, raspberries and sliced strawberries)
1 large banana, sliced
6 paper cups, 5-oz. to 9-oz. size
Aluminum foil
Wooden Popsicle® sticks
Instructions
Place yogurt, fruit (slightly thaw frozen fruit first) and banana in a blender. Blend until smooth.
Divide mixture evenly into paper cups.
Cover each paper cup with foil. Make a slit in the center of the foil covers and insert one Popsicle stick in each cup.
Place in freezer for 3 to 4 hours or until frozen solid.
Peel off paper cup and serve.
Serves 6.
Who hasn't said (or, at least, thought) that occasionally? Desserts usually hit the spot here.
Here are six yummy desserts to help you through the day, including Beignets and Frozen Berry-Banana Cream Pops. Enjoy!
CARROT CAKE CHEESECAKE BARS
This is from the Food Network, and begins, "You'll never have to choose between carrot cake and cheesecake for springtime gatherings again. This mashup starts with a spiced shortbread crust, continues with a carrot juice curd filling that tastes just like carrot cake and finishes with a no-bake cheesecake on top. These colorful, layered bars are topped off with a quick walnut crumble made right in the microwave!"
Active Time: 1 hour; Total Time: 9 hours (includes cooling and chilling times); Yield: 16 bars; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/carrot-cake-cheesecake-bars-11850240.
Ingredients
Crust:
Nonstick cooking spray, for the pan
2 cups all-purpose flour (see Cook’s Note)
1/2 cup confectioners’ sugar
1 stick (8 tablespoons) cold unsalted butter, diced
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 large egg
Carrot Juice Curd Filling:
1 cup carrot juice
1/2 cup granulated sugar
2 tablespoons whole milk
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
6 large eggs plus 4 yolks
2 sticks (1 cup) cold unsalted butter, diced
Walnut Crumble:
2 tablespoons unsalted butter
3 tablespoons roughly chopped walnuts
2 tablespoons packed light brown sugar
2 tablespoons rolled oats
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
No-Bake Cheesecake:
1/3 cup heavy cream
12 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1 tablespoon lemon juice (from 1/2 lemon)
1 tablespoon sour cream
1 teaspoon pure vanilla extract
Directions
For the crust: Position an oven rack in the bottom third of the oven and preheat to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with parchment, leaving a 2-inch overhang on 2 of the sides.
Add the flour, confectioners’ sugar, butter, cinnamon and salt to a food processor. Pulse until the mixture resembles coarse meal with some pea-size pieces. Add the egg and 1 tablespoon cold water and pulse until the dough comes together. Press the dough into the bottom of the prepared pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 15 minutes.
For the carrot juice curd filling: Meanwhile, whisk the carrot juice, granulated sugar, milk, cinnamon, salt and whole eggs and yolks in a medium saucepan over medium-low heat until well combined. Add the butter a few pieces at a time, whisking constantly and making sure the butter is melted before adding more, and continue to cook until the mixture is thick, a little lighter in color and coats the back of a spoon, 12 to 15 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.
Bake until the curd is set (a small part in the center may still be a little jiggly), 35 to 40 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the refrigerator to cool completely, about 30 minutes.
For the walnut crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the walnuts, brown sugar, oats, cinnamon and salt. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes. Cover tightly or transfer to an airtight container and store at room temperature until ready to use.
For the no-bake cheesecake: Once the curd filling is chilled, whip the heavy cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
Beat the cream cheese and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, 3 to 4 minutes. Reduce the speed to medium low, add the lemon juice, sour cream and vanilla and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream cheese mixture with a large rubber spatula.
Pour the batter on top of the curd filling and smooth the top with an offset spatula. Cover tightly and refrigerate until set, at least 6 hours and up to 24 hours.
Just before serving, sprinkle the walnut crumble on top. Cut into squares and serve cold.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods).
BLACKBERRY FOOL
This is from Vallery Lomas in The New York Times cooking enewsletter. Vallery wrote, "Whipping up this dessert may be the wisest decision you’ll make in the summer: It comes together quickly and uses only five ingredients. Mashed juicy berries folded into lightly whipped cream results in a simple dish that manages to feel both decadent and light. Macerating ripe in-season blackberries in sugar extracts their natural sweetness and goodness. Serve this dish with shortbread cookies for a buttery crumble to contrast the creamy blend."
Yield: 6 servings; Time: 15 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022353-blackberry-fool.
Ingredients
1 pint fresh blackberries (12 ounces)
2 tablespoons granulated sugar
2 teaspoons vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
Shortbread cookies, for serving (optional)
Preparation
Place the blackberries in a medium bowl and sprinkle with the granulated sugar, then drizzle with the vanilla. Toss lightly to evenly coat. Allow to steep for 10 minutes, then mash the blackberries until they release their juices and form a thick pulp.
Combine the heavy cream and confectioners’ sugar in another medium bowl. Use an electric stand or hand mixer or whisk to whip the cream to medium peaks. (When you lift the beater or whisk, the cream should hold a peak for a moment.)
Pour the berry mixture over the cream and use a rubber spatula to gently fold until combined. You can leave streaks of the berry mixture or completely incorporate it. Serve immediately or cover and refrigerate for up to 1 day. To serve, scoop into glasses or dishes and top with cookies if desired.
SHORTBREAD, 10 WAYS
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, "Shortbread is not only one of the easiest desserts you can possibly make, it’s also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with."
Yield: 24 servings; Time: 1 hour, plus cooling
This was featured in "The Simplest Shortbread You Can Bake", and can be viewed online at https://cooking.nytimes.com/recipes/1018784-shortbread-10-ways.
Ingredients
2 cups all-purpose flour
2/3 cup granulated sugar
3/4 teaspoon fine salt
2 sticks/1 cup cold unsalted butter, cut into 1-inch chunks
Preparation
Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don’t overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
Tips
Here are nine variations for the master shortbread recipe above.
Scottish Shortbread: Use 1-1/2 cups all-purpose flour and 1/2 cup white rice flour.
Tender Shortbread: Substitute confectioners' sugar for the granulated sugar, and 1/3 cup cornstarch for 1/3 cup of flour.
Vanilla Bean Shortbread: Split a vanilla bean in half lengthwise and use the back of a knife to scrape out the pulp. Pulse the pulp into the flour-sugar mixture before adding butter. Or add up to 1 teaspoon vanilla extract with the butter.
Citrus Shortbread: Add 1 to 1-1/2 teaspoons finely grated lemon, lime or orange zest with the flour. Add up to 1 teaspoon orange blossom water with the butter if desired. These are classic with poppy seeds.
Nut Shortbread: Grind 1/2 cup toasted nuts in the food processor with the flour before combining with remaining ingredients.
Spice or Seed Shortbread: Add up to 1 teaspoon spices, like ground cinnamon, ginger, nutmeg or cardamom, or seeds like caraway or anise. Or add up to 3 tablespoons poppy or sesame seeds.
Brown or Maple Sugar Shortbread: Substitute 1/3 cup light or dark brown sugar or maple sugar for the granulated. This yields a slightly softer shortbread.
Cornmeal or Whole Wheat Shortbread: Substitute up to 1/2 cup cornmeal or whole wheat flour for 1/2 cup of all-purpose flour. Season with spices, seeds, citrus or rosemary if desired.
Buckwheat Shortbread: Substitute up to 1/3 cup buckwheat flour for 1/3 cup of all-purpose flour.
BEIGNETS
Who doesn't love beignets? This yummy recipe is from Scott Hocker for the Food Network. He wrote, "In New Orleans, where I live, beignets are served with a snowstorm of powdered sugar. The puffy fried dough squares are sold at loads of places here, including the rightfully famous Café du Monde. (Insider tip: Café du Monde's location in City Park is even more magical than the well-traveled one in the French Quarter.) Anytime you order beignets to go, the paper bag is likewise loaded with powdered sugar. Capture that spirit by tossing these New Orleans–style beignets with powdered sugar in a large paper grocery bag. Or use a baking sheet coated with sugar. Whatever approach you choose, be sure to eat them while they’re piping hot. That’s half the point. The other half is finding yourself covered in white powder after a few bites."
Active Time: 40 minutes; Total Time: 3 hours 10 minutes (includes rising time); Yield: 42 beignets; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/beignets-9621174.
Ingredients
1 cup whole milk, warmed but not hot
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
1/3 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, melted
1/2 teaspoon kosher salt
1 large egg, beaten
3 1/2 cups all-purpose flour, plus more for dusting
Canola oil, for frying (about 8 cups)
3 1/2 cups confectioners' sugar
Directions
Put the milk, yeast and 1 teaspoon of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix on low to combine. Let sit until foamy, about 5 minutes.
Add the butter, salt, egg and remaining granulated sugar to the bowl and mix on low speed to combine. Add the flour in 1/2-cup increments, mixing on low speed just until the dough becomes sticky and pliable, about 2 minutes. Cover the bowl with plastic wrap and put somewhere warm to rise, such as inside an unlit oven, until the dough is roughly doubled in size, about 2 hours. (You can also refrigerate the covered dough overnight.)
Lightly flour a large work surface. Punch down the dough with your fist to remove air, then place the dough on the work surface. Roll the dough into a 12-by-14-inch rectangle that is about 1/4 inch thick. Make 6 cuts 2 inches apart along the 12-inch side and 7 cuts 2 inches apart along the 14-inch side using a sharp knife or pizza cutter for a total of forty-two 2-inch squares. Cover lightly with plastic wrap and let rest for at least 30 minutes. (If you refrigerated the dough, let the dough rest at least 1 hour.)
Heat the oil to 350 degrees F in a large Dutch oven or electric fryer. Put the confectioners' sugar in a large paper grocery bag or on a large baking sheet. Fry 6 to 8 beignets at a time, flipping them every 30 seconds or so, until both sides are golden brown, 2 1/2 to 3 minutes per batch. If using the paper bag, transfer the beignets to the bag and shake to coat well with the sugar. If using a baking sheet, transfer the beignets to the sheet and, using tongs, toss to coat well with the sugar. Repeat with the remaining dough. Serve immediately.
ARROZ CON LECHE: MEXICAN RICE PUDDING
This is from Chelsie Kenyon in The Spruce Eats. Chelsie wrote, "Rice pudding is a beloved dessert found in cuisines all over the world, including Mexico where it is called arroz con leche. This version is thick and creamy with the added warm spice of cinnamon and the welcoming chewy texture of raisins. The rice and milk combine with sweetened condensed milk and vanilla, adding richness and sweetness to this comforting dessert.
"When making rice pudding, it is best to use short- or medium-grained rice, such as arborio, as it will give you the creamiest texture. In this recipe, the cinnamon flavor comes from cinnamon sticks, but if you don't have any, simply use one teaspoon of ground cinnamon instead. And be mindful that the raisins need to soak in water before being added to the rice pudding; about 30 minutes in some warm water will plump them up nicely.
"Arroz con leche is served hot with a little sprinkling of cinnamon and perhaps a pat of butter on top."
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 2 to 4 servings
To view this online, go to https://www.thespruceeats.com/arroz-con-leche-mexican-rice-pudding-2343000.
Ingredients
3 cups whole milk
1-1/4 cups water
1 cup rice (short or medium grain)
2 cinnamon sticks
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1/2 cup raisins (soaked in warm water to soften and drained)
Ground cinnamon and butter, for garnish
Directions
Gather the ingredients.
Combine the whole milk and water in a large pot and bring to a slow simmer over medium-low heat.
Stir in the rice, add the cinnamon sticks, and continue cooking at barely a simmer, uncovered, until the rice is softened, for 20 to 30 minutes. Stir occasionally.
When the rice is soft, remove the cinnamon sticks.
Stir in the condensed milk, vanilla, salt, and raisins.
Return to a slight simmer and cook for an additional 10 to 15 minutes, or until most of the liquid is absorbed and the rice has a pudding-like consistency.
Serve hot, topped with a sprinkle of cinnamon and a dot of butter.
Enjoy.
Tip
If you don't often cook with condensed milk, you may want to familiarize yourself with the difference between evaporated milk and condensed milk; they will be shelved together in the grocery store and may have similar looking labels, but they are not the same and can't always be swapped for one another. Sweetened condensed milk is evaporated milk with sugar added; if you use the unsweetened evaporated milk, the rice pudding will not be sweet.
FROZEN BERRY-BANANA CREAM POPS
This is from the Mayo Clinic. To view this recipe online, go to http://diet.mayoclinic.org/diet/recipe/frozen-berry-banana-cream-pops.
Ingredients
1-1/2 cups plain, fat-free yogurt
1-1/2 cups fresh or frozen berries (blueberries, raspberries and sliced strawberries)
1 large banana, sliced
6 paper cups, 5-oz. to 9-oz. size
Aluminum foil
Wooden Popsicle® sticks
Instructions
Place yogurt, fruit (slightly thaw frozen fruit first) and banana in a blender. Blend until smooth.
Divide mixture evenly into paper cups.
Cover each paper cup with foil. Make a slit in the center of the foil covers and insert one Popsicle stick in each cup.
Place in freezer for 3 to 4 hours or until frozen solid.
Peel off paper cup and serve.
Serves 6.
Subscribe to:
Posts (Atom)