Homemade Corn Tortillas

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

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.

 

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.

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

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.

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.
Slap 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.

 

 

 

Cinnamon Almond Bread

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

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

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

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

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.

French Raisin Buns

These rolls must be started a day in advance but well worth the extra planning.

1/4 cup dark rum

1/2 cup raisins

Brioche dough:

1/4 cup warm water

1 tablespoon plus 1 tsp. active dry yeast

4 cups flour

1/4 cup plus 1 tablespoon sugar

1 3/4 tsp. salt

5-6 egg, as needed

1 1/4 cups butter, cool

Pastry Cream:

2 cups whole milk

1 vanilla bean , split and seeded

1/2 cup sugar

5 egg yolks

3 tablespoons flour

3 tablespoons cornstarch

3 tablespoons sugar

1 tsp ground cinnamon

1 egg, beaten for glaze

1/2 cup powdered sugar

Place the raisins into a jar with the rum, seal and let soak overnight.

Brioche Dough:

Place the warm water in a bowl and sprinkle the yeast over the water. Let stand until bloomed. Transfer yeast mixture to a bowl of a stand mixer fitted with a dough hook. Add the flour, sugar and salt; mix until combined.

Add 3 of the eggs. Mix on low until blended; add another egg. Raise the speed and mix until nearly blended. Add another egg and mix. The dough should be smooth and elastic; not too dry or too soggy but should stick to the sides and bottom of the bowl. If the dough is too dry, add the remaining egg. Knead for about 10 minutes until dough is very smooth. Cover the dough and let rise until doubled.

Return the bowl to the mixer. Add the butter  2 tablespoons at a time, mixing until absorbed. Don’t over mix. You do not want the dough to become warm. Transfer the dough to a bowl ; cover and refrigerate overnight.

Pastry Cream:

Combine the milk , vanilla beans and scraped seeds in a saucepan. Bring the milk mixture to a boil. Remove from heat; cover for 10 minutes. Remove the vanilla pod. In a bowl whisk together the egg yolks and sugar until pale. Whisk in the flour and cornstarch. Place the milk back on the heat and bring to a simmer. Temper the egg mixture with the hot milk, adding about half, whisking in until combined. Pour the egg mixture back int the saucepan with the remaining milk mixture and whisk to combine. Continue whisking mixture until it begins to boil; whisk constantly 2 minutes . Remove from heat. Place pastry cream in a bowl. Cover the top of the pastry cream with plastic wrap to prevent a skin from forming. Allow to cool. Store in refrigerator until ready to use.

Strain the raisins from the rum; reserving the rum. Drain well.

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

Combine the cinnamon and 3 tablespoons of sugar; set aside.

Remove the dough from the refrigerator and roll out to a 14×14 inch square. Spread the cooled pastry cream evenly over the top of the dough, leaving a small clean edge of dough at one end. Sprinkle the cinnamon sugar evenly over the pastry cream. Sprinkle the drained raisins evenly over the pastry cream. Gently press the raisins into the pastry cream. Start rolling the dough up like a sausage ending with the clean edge of dough; seal together. Cut the dough into 12 pieces. Place evenly on the baking sheet. Press each roll down slightly. Brush the tops with beaten egg. Reserve extra beaten egg. Place the uncovered sheet pan to rise for 1 hour. Brush the tops with remaining egg. Bake for 15 minutes. Remove from oven; leave oven on. Slide the parchment with the buns onto a wire rack. Allow to cool. Mix together the reserved rum and the powdered sugar. Brush tops of buns with the rum mixture and place cooled buns back in the oven for 2 minutes. Remove and cool. Serve buns warm or at room temperature.

Pancetta-Artichoke Frittata

I love frittata’s for a quick meal.

5 oz. diced pancetta

1 small onion, diced

2 cloves garlic, chopped

1 (8.5 oz.) can water packed quartered artichokes,drained

6 small red potatoes, boiled until tender, then quartered

1 tsp. olive oil

1 tablespoon basil, chopped

10 eggs lightly beaten

4 dashes Tabasco

salt and pepper; to taste

1/3 cup grated Parmesan

Preheat oven to 350 degrees.

In a large non stick pan cook pancetta until crisp. Add the onions and garlic and cook until fragrant and softened. Add the artichokes, potatoes and olive oil and cook about 2 minutes. In a bowl beat together the eggs,basil salt and pepper. Pour into the pan with the vegetables and pancetta. Cook until it begins to set, lifting slightly for uncooked egg. Place in oven to finish baking for about 8-10 minutes until set . Sprinkle top with Parmesan cheese.

Belgian Waffle Recipes

Vlaamse Wafels

1 package active dry yeast or 1/2 oz. fresh cake yeast

2 cups whole milk, warmed to 100 degrees

2 1/4 cups all purpose flour

1/8 tsp. salt

1 large egg

2 Tablespoons sugar

3 large egg yolks

7 Tablespoons unsalted butter, melted and cooled to luke warm

1 teaspoon pure vanilla extract

3 Tablespoons Cognac

3 large egg whites, beaten to soft peaks

In a small bowl, dissolve yeast in 1/4 cup lukewarm milk. Set aside until mixture is bubbling and foamy.

Sift the flour together with the salt into a big mixing bowl. Make a well in the center and add whole egg, yeast mixture and sugar. Mix well with a wooden spoon. Add remaining milk 1 3/4 cups and the egg yolks, one at a time, stirring until smooth.

Add melted butter, vanilla, and cognac, stir just till combined.

Fold in the egg whites . Cover with a clean towel and let rise for 1 hour in a warm place.

Stir down the batter and bake 1/2 cup at a time in waffle iron.

Here’s the waffle recipe common as street food that has pearl sugar in it.

Luikse Wafels

Mixture #1

1 1/4 oz. fresh cake yeast or 2 1/2 packages active dry yeast

1/4 cup warm water 100 degrees

1 cup flour

1 tablespoon sugar

1 large egg , beaten

1/3 cup milk, warm to 100 degrees

Mixture #2

9 tablespoons butter, at room temp.

6 Tablespoons flour

1 tsp. Vanilla

1/4 baking powder

1 tsp cinnamon

pinch of salt

1 tablespoon sugar

1/2 cup pearl sugar

Prepare batter #1 in a small bowl, dissolve yeast in warm water and 1 tablespoon of the flour and the sugar. Let stand until foamy.

Sift remaining flour into large bowl. Make a well in the center and add the yeast mixture, egg and milk. Mix well with a wooden spoon to make a smooth batter. Cover with a towel and let rise until doubled or tripled in volume.

Meanwhile, prepare batter #2. In a medium bowl, mix butter , flour, salt ,vanilla, baking powder, cinnamon, sugar, and pearl sugar into a paste.

With hands, work batter #2 into batter#1 until well mixed. Shape dough into 10 balls. Flatten each into disk and dust with flour.

Bake in a medium-hot waffle iron. Not too hot or sugar burns. Bake until golden.

I get my pearl sugar off of Amazon.

Hot Cross Buns

1 pkg. active dry yeast

1/4 cup warm water

1 cup lukewarm milk(scalded then cooled)

1/3 cup sugar

1/3 cup butter, softened

1 tsp. salt

1 tsp. cinnamon

1/4 tsp. cloves

1/4 tsp nutmeg

1 egg

1 egg yolk

3 3/4 -4 1/4 cups all purpose flour

1/2 cup currents or raisins

1 egg white, slightly beaten

1 tablespoon water

Dissolve yeast in warm water. Stir in milk, sugar, butter, salt, cinnamon. cloves, nutmeg, egg, egg yolk and 2 cups of flour. Beat until smooth. Stir in currents and enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double in size.

Punch down dough; divide into 4 equal parts. Cut each part into 6 equal pieces. Shape into ball; place about 2 inches apart on parchment lined baking sheets. Snip a cross on top of each ball with scissors. Cover let rise until double.

Heat oven to 375 degrees. Mix egg white and 1 tablespoon of water and brush tops of buns . Bake until golden brown, about 20 minutes. Cool slightly; frost crosses on buns with powdered sugar frosting.

Powdered Sugar Frosting

Mix 1 cup powdered sugar, 1 tablespoon milk and 1/2 tsp. vanilla until smooth. Add more milk if needed.