Homemade Corn Tortillas

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Homemade Corn Tortillas

You’ll never buy store bought again. Homemade corn tortillas are not hard to make or at least they don’t have to be.

Ingredients:

2 cups instant Masa Harina

3/4 teaspoon salt

about 9 oz. hot water

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Purchase a tortilla press either at a Latin Food store or online.

Using a gallon size zip-loc bag, cut the zipper portion off and cut down the sides. The end product is one large piece of heavy plastic. The plastic is used in the press to keep the dough from sticking to the press and also ease of removal of the tortilla.

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In a large bowl whisk together the Masa,and salt until well combined. Pour the hot water into the masa and stir to combine. The dough should not be too dry or too sticky. If too dry add more water, if too sticky add a small amount of masa. Roll the dough into a ball and place back in bowl and cover with plastic wrap.

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Allow the dough to rest and finish absorbing the water within the dough for about 15-20 minutes.

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Divide the dough into 10 equal portions and roll into balls. Place on a tray , lightly covered with plastic wrap.

Heat a flat griddle on high heat.

Using the tortilla press lay the plastic over bottom of press with the other half available to lay over the dough ball. Place a dough ball onto the press. Cover the dough ball with the other half of plastic; press gently. Corn tortillas will be slightly thicker than flour tortillas.

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Carefully pull the plastic from the top of one side of the tortilla. Flip over onto your hand and again finish removing the rest of the plastic.
470Slap the tortilla onto the heated flat griddle and allow to cook there undisturbed for about 45 seconds or until edges begin to curl and tortilla is loosened from griddle. Flip the tortilla and continue to cook on other side until it begins to brown slightly. Flip back on to griddle and cook about 15 seconds more. Wrap the cooked tortillas in a damp kitchen towel. Best if served warm/warmed and the day they are made.

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Healthy Fruit and Berry Blast Granola with Flax Seed and Millet

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Granola is so easy to make yourself. This recipe is just a guide. Follow it to the tee or add whatever your favorite fruit nuts and seeds are.

Healthy Fruit and Berry Blast Granola with Flax Seed and Millet

6 cups old fashioned rolled oats

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon table salt

1/2 cup coconut flakes

1/2 cup coarsely chopped pecans

1/2 cup coarsely chopped walnuts

1/2 cup coarsely chopped hazelnuts

1/2 cup sliced almonds

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1/2 cup flax seed

1/2 cup millet

1/4 cup freeze dried sliced strawberries

1/4 cup freeze dried blueberries

1/4 cup freeze dried raspberries

1/4 cup dried apples, coarsely chopped

1/8 cup dried cherries

1/8 cup dried apricots, chopped

1/8 cup dried raisins

1/8 cup dried cranberries

1/8 cup dried blueberries

1 1/2 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1/2 cup coconut oil, melted

3/4 cup honey or to taste

3/4 cup egg whites

Preheat oven to 300 degrees. Line 2 baking sheets with foil and oil them; set aside.

In a large bowl combine the oats, nuts, seeds and dried fruit; toss. In a separate bowl whisk together the melted coconut oil, cinnamon, nutmeg, salt, vanilla extract, almond extract, honey and egg whites until combined well. Pour honey mixture over oat mixture and toss until evenly coated. Divide granola mixture in half between the two prepared baking sheets. Spread out granola in even layer on baking sheet. Bake each sheet for 25-35  minutes or until edges are crisp and golden brown. Allow to cool completely on rack. Once cooled, break into clumps and store in airtight container.

Cinnamon Almond Bread

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Cinnamon Almond Bread

Dough:

3/8 cup whole milk

3/8 cup water

1 egg

3 cups all-purpose flour

4 tablespoons butter, melted

1/3 cup sugar

1 1/2 teaspoons active yeast

Glaze:

1 tablespoon heavy cream

5 tablespoons butter, melted

1/2 cup packed brown sugar

Filling:

1 lb. almond paste

1 tablespoon butter, melted

2 tablespoons granulated sugar

2 tablespoons packed brown sugar

1 tablespoon ground cinnamon

1/2 cup sliced almonds

Drizzle:

powdered sugar

heavy cream

Have water at lukewarm temperature. Proof the yeast in the water. In the bowl of a stand mixer beat the egg, milk and proofed yeast until blended. Add the sugar and melted butter; blend. Add flour and knead until smooth. Place the smooth kneaded dough into a greased bowl and cover; place in warm spot to rise until doubled in volume. Punch down and let rise one more time. Roll dough out into about a 9×18 inch rectangle. Brush the melted butter for the filling onto the rolled out dough. In a bowl combine the granulated sugar, brown sugar, cinnamon and almonds. Sprinkle evenly over the top of the butter. Roll out the almond paste to fit the size of the rectangle and place over the top of the cinnamon filling. Roll up the dough cinnamon roll fashion from long side; seal.  Cut into 10-12 rolls. Mix together the glaze ingredients until smooth. Butter well a large loaf pan and randomly place the half of the rolls in different directions in one layer into pan. Spread half of the glaze mixture over the top of the rolls . Place randomly the remaining rolls and spread remaining glaze over the top. Cover and let rise until puffy. Preheat the oven to 350 degrees. Place the risen loaf onto a sheet pan and bake for about 30-40 minutes until done. Invert  from pan onto a baking sheet or small platter. Combine a drizzle using the powdered sugar and a small amount of heavy cream . Drizzle over top of loaf.

No-Fry Doughnuts

No-Fry Doughnuts

2 packages active yeast

1/4 cup warm water(105*-115*)

1 1/2 cups whole milk, room temperature

2 eggs, room temperature

1/2 cup sugar

1 tsp. salt

1 tsp. nutmeg

1/4 tsp. cinnamon

1/3 cup shortening

about 4 1/2 cup flour

about 1/4 cup melted butter

In a mixer bowl, dissolve yeast in the warm water. Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups of the flour. Blend on low speed for about 1 minute, scraping bowl often. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping sides of the bowl. Cover; let rise in warm place until double.

Turn dough onto a well floured board; roll around to coat dough with flour. Dough is soft to handle. Gently roll dough 1/2 inch thick. Cut with a floured doughnut cutter (2 1/2 inch diameter and 1 inch center hole.)

Place the doughnuts 2 inches apart on parchment lined baking sheets ; cover and allow to double in size.

Preheat oven to 4 25 degrees. Bake the doughnuts for about 8-10 minutes or until golden. Immediately brush doughnuts with butter.

Coatings:

Cinnamon Sugar:

1/2 cup sugar

1/2 tsp. cinnamon

Place in plastic bag; mix. Toss doughnuts one at a time in mixture to coat.

Chocolate Glaze:4 oz. semisweet chocolate

1/3 cup butter

2 cups powdered sugar

1 1/2 tsp. vanilla

hot water

Melt butter and chocolate until combined. Add to sugar and vanilla. Stir until combined . Add enough hot water until the glaze is the correct consistency.

Vanilla Glaze:

1/3 cup butter

2 cups powdered sugar

1 1/2 tsp. vanilla

hot water

Melt the butter and add to sugar and vanilla. Blend together until combined. Add just enough water to create the correct glaze consistency.

Peach Snack Cake

Peach Snack Cake

1 cup flour

2 tsp. baking powder

rounded 1/4 tsp. salt

1/2 cup butter,softened

3/4 cup sugar plus 1/2 tablespoon, divided

2 eggs

1 tsp. vanilla

1/8 tsp. almond extract

2 peaches,peeled,pitted and sliced into 1/2 inch thick wedges

1/2 tsp. nutmeg

 

Preheat oven to 350 degrees. Lightly spray a 9 inch springform pan with cooking spray.

Whisk the flour, baking powder and salt together in a bowl.

Beat the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well with each addition. Add the extracts. At low speed add the flour mixture and mix just until combined. Spread the batter evenly into the bottom of the prepared pan. Scatter the sliced peaches over the top of the batter. Stir together the remaining sugar and nutmeg and sprinkle over the top. Bake until cake is golden and top is firm yet tender. Remove from oven and allow to rest 10 minutes before removing the outside ring. Serve by itself or with a dollop of whipped cream.

Tri-Berry Chocolate Chip Pancakes

Tri-Berry Chocolate Chip Pancakes

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1/2 cup butter, divided

1 3/4 cups whole milk plus 2 tablespoons

2 eggs, beaten

2 cups flour

1/4 cup sugar

4 tsp. baking powder

1/2 tsp. salt

1/3 cup each of blueberries, raspberries and blackberries

1 cup semi sweet chocolate chips

In a large bowl add the dry ingredients and whisk together.In a sauce pan, melt 4 tablespoons of the butter. Pour in the milk and heat just until heated through. Whisk into eggs. Pour milk mixture into flour mixture and fold the berries and chocolate chips in gently. Heat griddle. Test with a drop of water. When water sizzles, griddle is ready. Butter the griddle with each batch of pancakes you cook.Cook over moderate heat. Cook and flip when bottom is golden brown. Serve with warm maple syrup.

Whole Wheat Apricot Scones

Whole Wheat Apricot Scones

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1 cup , chopped dried apricots

5 1/2 cups whole wheat pastry flour

1/2 cup sugar

2 tablespoons baking powder

1/2 tsp nutmeg

1 tsp. salt

2 1/2 cups heavy cream plus more for brushing tops

about 3 tablespoons turbinado sugar

Cover the dried fruit with hot water for about 10 minutes and then drain well.

In a mixer bowl sift together and add the dry ingredients; pour in the heavy cream into the dry ingredients. Blend just until combined. Do not over mix. Remove from bowl and knead in the dried fruit. Divide in half. Form each half into 9 inch discs. Cut each disc into 8 wedges. Place on a baking sheet and cover. Allow to rest on counter for 1 hour. Preheat oven to 425 degrees. Brush the tops with heavy cream and sprinkle tops with turbinado sugar. Bake for about 15 minutes or until cooked. Do not over bake. Place on wire rack to cool slightly.