Dulce Sabor a

MEXICO

DanaCon amor para:

Chocolate

Por: Claudia Flores

Dieter

Churros

Three Kings Day

1

If you call a Mexican Friend of january 6th, forshure they have on table a Rosca de Reyes, butwhat is that? While in the United States and othercountries kids believe in Santa Claus in Mexicokids belive in “Los Reyes Magos” (The threeWise men”.

How to Celebrate Three Kings Day in MexicoInstructions

1.- Write a letter to the Three Wise Men asking for the gifts you hope to receive.

Just as American kids send letters to Santa asking for presents, children in Mexico write similar letters that also include explanations of how they've been good and deserve gifts. These letters are then tied to a balloon and lit so that they burn as they float away. The smoke send offs the requests. You also can place the letters ina shoe, which is left under the nativity or Christmas tree.

Print your letter

2.-Leave gifts out for the Wise Men and their animals on the

evening of January 5th. Traditionally Mexican children willfill their shoes with hay for the camels and leave milk and cookies out for the Wise Men. The kids then go to bed early.Wake up early the morning of January 6th to receive your gifts. Kids will find their letters, hay, water and food have been replaced with toys and other presents.

3.-Gather together with family and friends to celebrate the day.

One key tradition is the Rosca de Reyes, is usually served with hot chocolate. There is also a small doll baked inside the bread to remember how Jesus had to be hidden from King Herod andhis army. The person who finds the doll is responsible for hosting another celebration “Candlemas Day”, the final celebration of the Christmas season, on February 2nd. Cooking TamalesSo, if you call a Mexican friend on February 2 for shure they have tamales on the table. But this is another story, ja,ja,ja.

This holiday is celebrated twelve days after Christmas on January 6th. It commemorates the day the Three Wise Men (Melchoir, Gaspar, andBaltazar) arrived in Bethlehem to bring gifts to baby Jesus.

Rosca de Reyes

2

Three Kings BreadINGREDIENTS

-1 (1/4-ounce) packet active dry yeast -1/4 cup warm water -1/4 cup dried figs, cut into strips, plus more for garnish -1/4 cup candied orange peel, cut into strips, plus more for garnish -1/4 cup candied lemon peel, cut into strips, plus more for garnish -1/4 cup chopped candied cherries, plus more whole for garnish 2 tablespoons light rum -1/4 cup milk -1/4 cup sugar -1/4 cup (1/2 stick) unsalted butter -1 teaspoon pure vanilla extract -1/4 teaspoon ground cinnamon -1 teaspoon salt -3 1/2 to 4 cups all-purpose flour -3 large eggs

DIRECTIONS

In a small bowl, combine the yeast and warm water; stir to blend. Let stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Put all of the candied fruit in small bowl and drizzle the rum on top. Let stand for 15 minutes to 1 hour to infuse the flavor.

In a small pot, warm the milk over medium heat. Add the sugar, butter, vanilla, cinnamon, and salt. In a large bowl, mix 3 1/2 cups flour, 2 eggs, yeast mixture, milk mixture, and the rum soaked candied fruits, mixing very well until the dough gathers into a ball. If the dough is too wet, Add additional flour, a little at a time, if needed to form a soft dough. Turn the dough out onto a lightly floured surface and knead until it's smooth and elastic, about 5 minutes. Put the ball of dough back into the bowl and cover with plastic wrap or a kitchen towel and set asidein a warm spot to rise for 1 hour.Remove the dough from the bowl and knead on a lightly floured surface. Using your palms, roll the dough into a long rope. Shape the coil into a ring, sealing the ends together. Insert a little doll or coin into the bread from the bottom, if desired. Line a baking pan with aluminumfoil and coat with nonstick cooking spray. Carefully transfer the dough ring to the prepared baking pan. Preheat the oven to 350 degrees F.

Beat the remaining egg in a small bowl with 1 tablespoon of water to make an egg wash, andbrush the top of the bread. Decoratively garnish the top of the bread with more candied fruit and bake for 35 to 40 minutes until the cake is golden.Cool on a wire rack before slicing. Cook's Note: Let your guests know there is a little doll or coin inserted inside.

Conchas de Dulce

INGREDIENTS

3

STEP 2

STEP 1

Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.

STEP 3

Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thickpaste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the otherhalf.

STEP 4

When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.

-2 1/2 teaspoons yeast -1/2 cup warm water -1/2 cup evaporated milk -3/8 cup white sugar -1 teaspoon salt -1/3 cup butter or margarine, melted -1 egg -4 cups all-purpose flour -1/2 teaspoon ground cinnamon -2/3 cup white sugar -1/2 cup butter or margarine-1 cup all-purpose flour -2 teaspoons ground cinnamon -1 teaspoon vanilla extract

Sweet Bread

In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remainingflour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.

PREP. TIME 15min.

TOTAL TIME 2:20min.

SERVINGS 12 Conchas

Pastel de 3 Leches

INGREDIENTS

4

Preheat oven to 350 degrees F (175 degrees C).

STEP 1

-6 eggs, separated -1 cup white sugar -1 cup all-purpose flour -1 tablespoon baking powder -1/2 cup milk -2 teaspoons vanilla extract -1 cup heavy whipping cream-1 (14 ounce) can sweetened condensed milk -1 (12 ounce) can evaporated milk -1 cup whipped cream -1 cup sliced fresh strawberries

STEP 2

Grease a 10x15-inch baking dish.

STEP 3

Beat egg whites in a large mixing bowl with an electricmixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanillaextract. Pour batter into prepared baking dish.

STEP 4

Bake in the preheated oven until cake is lightly brownedand a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes.

STEP 5

Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soakedin, at least 1 hour.

STEP 6

Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries. Refrigerate leftovers.

3 Milks cake

Gorditas

INGREDIENTS

5

-2 cups flour-½ cup shortening or margarine (at room temp.)-½ cup sugar-1 teaspoon salt-1 teaspoon baking powder-½ cup milk-1 egg, lightly whisked

STEP 2

Combine the dry ingredients in a large bowl, add the shortening or margarine and work it in with your hands.Gradually add in the milk and egg untildough forms. Make 12 dough balls, set aside.

STEP 1

Heat a griddle pan or comal to medium heat. With a tortilla press or with a flat plate, take 1 dough ball and place between plastic, flatten to about 3½ inches in width. Cook on hot griddle for 1 or 2 minutes per side until nicely browned. Serve warm with butter and or dulce de leche.

Sugar Gorditas

PREP. TIME 40min.

TOTAL TIME 40min.

SERVINGS 18

Vegetable oil for deep frying 3/4 cup water 1/3 cup butter or margarine 2 tablespoons sugar 1/8 teaspoon salt 3/4 cup all-purpose flour 1/4 cup cornmeal 1 teaspoon ground cinnamon3 eggs 1/4 cup sugar 1/4 teaspoon ground cinnamon

STEP 1

In deep fryer or heavy skillet, heat 2 to 3inches oil to 375°F. In 2-quart saucepan,mix water, butter, 2 tablespoons sugar andthe salt. Heat to boiling. Add flour and cornmeal; cook until mixture leaves sides of pan in smooth ball, stirring constantly. Remove from heat. Add 1 teaspoon cinnamon. Add eggs 1 at a time, beating vigorously by hand after each additionuntil mixture is smooth.

INGREDIENTS

STEP 2

STEP 3

Spoon mixture into decorating bag fittedwith large star tip. Pipe 4-inch strips ofdough directly into hot oil. Fry 2 to 3 minutes or until golden brown, turning several times. Remove carefully from oil with tongs. (Do not prick surface of churros.) Drain on paper towels.

In pie pan or shallow dish, mix 1/4 cup sugar and 1/4 teaspoon cinnamon. Roll warm churros in sugar-cinnamon mixture. Serve warm.

6

Piña Colada

PREP. TIME 20min.

SERVINGS 16

INGREDIENTS

7

-1 box white cake mix-3 eggs -1 can (14 oz) coconut milk -2 teaspoons rum extract -1/2 cup flaked coconut -1 can (8 oz) crushed pineapple, drained, 3 tablespoons juice reserved -3/4 cup powdered sugar

Pound Cakes

Heat oven to 325°F (for all pans). Spray bottoms onlyof two 8x4-inch loaf pans with baking spray with flour.

STEP 1

In large bowl, beat cake mix, eggs, coconut milk andrum extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scrapingbowl occasionally. Stir in coconut and pineapple. Pour into pans.

Bake 58 to 63 minutes or until toothpick inserted in center comesout clean. Cool 10 minutes. Run knife around sides of pans toloosen cakes; remove from pans to cooling racks. Cool 50 minutes.

In small bowl, mix powdered sugar and reserved 3 tablespoonspineapple juice. Poke tops of cakes every inch with toothpick. Pour sugar mixture over cakes. Cut each cake into 8 thick slices, using serrated knife. Store loosely covered.

STEP 2

STEP 3

STEP 4

Pink TamalesINGREDIENTS

8

-32 dried corn husks, 6 husks reserved -1 can (20 oz) pineapple tidbits in syrup, drained and syrup reserved -4 cups instant corn masa for tamales -2/3 cup shortening -1/2 cup raisins -1 1/2 cups sugar -1/8 teaspoon salt -1/2 teaspoon baking powder -4 to 6 drops red food color

STEP 2

Pull 1/4-inch strings from reserved husks to wrap tamales, or use twine; set aside. Cover corn husks (including pulled strings) with warm water and let stand until pliable, at least 30 minutes.

STEP 1

Meanwhile, coarsely chop pineapple tidbits; set aside.Add enough water to reserved pineapple syrup to make3 cups liquid. In large bowl, add pineapple liquid, corn masa, shortening, sugar, baking powder and salt. Beat with electric mixer on low speed until combined, and then use hands to form soft, creamy dough. Stir in foodcolor until light pink.

STEP 3

Drain corn husks; pat dry with paper towels. Place 2 tablespoons dough on each corn husk, spreading slightly,making small indentation in center with back of spoon.Place 1 to 2 teaspoons pineapple and 1 teaspoon raisinsin indentation, pressing in slightly. Place another 2 tablespoons dough on top of fruit to cover completely.

STEP 4

Fold each side of the corn husk over filling to cover.Using thin pieces of husk, tie each end of the tamale.

STEP 5

In 5-quart Dutch oven, placeround cooling rack. Pour boiling water in Dutch oven,almost touching rack. (Watershould not touch tamales when they are added.) Place 6 empty corn husks on top of rack. Stand filled tamales inside pan, leaning against sides all around. Cover tamales with damp towel, and cover pan, tucking in edges of towel, so no edges hang over sides of pan. Reduce heat to medium. Simmer gently 1 hour to 1 hour 15 minutes or until tamale dough becomes firm. Add more water if needed d u r i n g c o o k i n g t i m e . Let stand uncovered 10 to 15 minutes. Carefully unfold each tamale by removing string and opening husk.

Rice with Milk

INGREDIENTS

9

-1/2 cup white rice (long grain) -2 cups water -1/2 teaspoon salt -3 cinnamon sticks -1 10-ounce can evaporated milk -1 cup sugar -1 teaspoon vanilla extract -ground cinnamon for garnish

STEP 2

In a saucepan over medium heat, cook the rice, water, salt, and cinnamon sticks for 15 minutes.

STEP 1

Add the evaporated milk and sugar when the rice grains begin to split open.

STEP 3

Reduce the heat to low and cook the rice mixture until creamy. Remove the mixture from the heat. Take out the cinnamon sticks and reserve for garnishing. Mix in the vanilla extract.

STEP 4

Place the rice mixture into individual serving cups and chill for about 1 1/2 hours.

STEP 5

Garnish with powdered cinnamon and cinnamon sticks before serving.

Pudding

10

Mexican Empanadas Blackberry and Strawberry

INGREDIENTS

-4 cups all-purpose flour -2 tablespoons sugar -1/2 teaspoons salt -4 teaspoons baking powder -1 cup vegetable shortening --1 cup chicken stock -1 cup blackberries -1 cup wild strawberries-1/2 cup goat cheese -1/4 cup sugar -2 large eggs -2 tablespoons water -Peanut oil, for frying

In a large mixing bowl, combine flour, sugar, salt and baking powder and mix well. Add shortening and break it up by hand until it resembles cornmeal. Add chicken stock and knead until all is incorporated. Let it rest, covered, for at least 30 minutes in cooler.Meanwhile, make the filling. Combine blackberries, strawberries, goat cheese and sugar and mix well.

When the dough has chilled, roll it out to 1/4-inch thickness on a lightly floured surfacewith a rolling pin. Cut circles out of the dough with a 4-inch round cutter. Spoon a heaping tablespoon of filling into the center of each dough circle. Beat the eggs and water together in a small bowl. Brush the egg wash all around the edges of the dough.

Fold the dough over the filling to make the circles into half moons. Crimp the edges with the tines of a fork to seal the dough closed.

Heat a pan, filled half way up with peanut oil, to 350 degrees F.

Fry the empanadas until golden brown, about 6 to 8 minutes, turning them over occasionally with tongs.

SERVINGS 04 TOTAL TIME 1 Hr. 13min.

11

Flan Napolitano Caramel FlanINGREDIENTS

-1 1/2 Cups sugar- 2 Tablespoons water- 2 Cans condensed milk- 1 1/2 cans evaporated milk- 2 Cups cream cheese - 3 Eggs - 2 Egg yolks- 1 Tablespoon vanilla extract - 1 Cinnamon stick - A pinch of salt

For the caramel: Combine 1 cup sugar with the 2 tablespoons of water in a saucepan and place overmedium-high heat. When the sugar begins to melt, swirl the pan over the heat about 10 minutes, watching for it to darken to a honey-amber color. Remove from heat and immediately pour into a flanmold, tilting it so the caramel coats up the sides and the bottom evenly. Place the mold in a large roasting pan and set aside.

Preheat the oven to 325 degrees Fahrenheit. Bring a kettle full of water to a boil and keep it hot. You’ll use this for a water bath. Thoroughly combine the condensed milk, evaporated milk, cream cheese, andvanilla in a saucepan and place over medium-low heat. Add the cinnamon stick. Bring to a simmer, stirring occasionally, but don’t allow it to come to a full boil. Remove from heat.

Cream together the eggs, yolks, and remaining ½ cup sugar in a large bowl. Add a pinch of salt. Whisk vigorously until thick and pale yellow in color. Remove the cinnamon stick from the hot cream mixture. Gradually whisk the cream into the egg mixture, but be careful not to add it too quickly as theeggs will cook. Pour the custard into the caramel-coated flan mold.

Carefully pour the hot water from the kettle into the roasting pan so that it’s about halfway up the mold’s side. Transfer to the middle rack of the oven. Bake for 30-40 minutes, though it may take longer depending on the oven. If you notice during this time that the surface is starting to turn golden-brown butit’s not fully cooked yet, cover it with foil so it doesn’t burn. You may also periodically insert a knife in the center of the flan to check it’s consistency. If the knife come out clean, it’s done. When the custard is just set and slightly jiggles, it’s time to take it out.Let it cool in the water bath. Refrigerate fo a minimum of 4 hours.

INSTRUCTIONS

Pan de Elote

INGREDIENTS

12

Sweet corn bread-2cups yellow corn meal-½ cup all purpose flour-1 Tb baking powder-1 tsp salt-½ cup granulated sugar-1 (14.75 oz) can creamed corn-1 (15.25 oz) can whole kernel corn, drained-1 (14 oz) can condensed milk-2 tsp vanilla extract-5 whole eggs, at room temperature-4 oz unsalted butter, melted-1 cup frozen corn, rinsed with warm water and drained

Preheat oven to 350 degrees. Grease a 9”x13” pan or glass baking dish and set aside. In a large mixing bowl, sift together corn meal, flour, baking powder, salt, and sugar and set aside. Place next 6 ingredients into a blender jar and blend on high speed until mostly smooth (about 30 seconds).

Pour blended wet ingredients into bowl with sifted flour mixture. Immediately add remaining cup of corn. Mix all ingredients by hand until well combined. Pour intoprepared pan.

Bake for 45-50 minutes or until edges begin to brown and pull away from the sides. Test for doneness by inserting a toothpick into the center; pan de elote is ready whenthe toothpick comes out clean. Serve hot or at room temperature. Yield: 15-20 portions

The smell of fresh baked goods wafting from the kitchen is one of the most comforting aromas around. This is especially true when it comes to homemade corn bread. Pan de elote, a traditional Mexican bread made of fresh corn, is a delicious and easy-to-make treat.

INSTRUCTIONS

Piña Colada Frozen INGREDIENTS

13

-1 1/4 cups graham cracker crumbs (about 16 squares) -1/4 cup butter (melted), or canola or soybean oil 1 tablespoon sugar -1 quart (4 cups) vanilla no-sugar-added, reduced-fat ice cream, slightly softened -1 can (8 oz) crushed pineapple in juice, undrained 2 teaspoons rum extract or 1/4 cup rum -2 teaspoons coconut extract, if desired -1/4 cup flaked coconut, toasted*

STEP 2

STEP 1

In large bowl, beat ice cream, pineapple with juice and extracts with electric mixer on low speed just untilblended. Spread in baked crust. Freeze about 6 hoursor until firm.

STEP 3

Remove dessert from freezer about5 minutes before se rv ing . Sprinkle coconut over top.

Heat oven to 350°F. In small bowl, mix cracker crumbs, butter and sugar. Press into ungreased 8-inch square (2-quart) glass baking dish. Bake about 10 minutes or untildry. Cool completely, about 1 hour.

Capirotada

INGREDIENTS

14

-4 bolillo rolls or French rolls-4 1/2 cups water-1 1/2 piloncillo cones (Mexican brown sugar)-4 cinnamon sticks-6 whole cloves-3 cups cheese (Longhorn Cheddar or Colby), shredded-1 cup raisins-4 tablespoons butter or spay butter

Mexican Bread PuddingThe most popular food we eat during Lent iscapirotada. Capirotada is a Mexican bread pudding made with cinnamon, piloncillo, cloves, raisins, bread, and cheese. I can smell and taste the sweet warm melted cheese as I type this. Yes, you read it right…cheese. The combination of these ingredients is sureto awaken your taste buds.

Preheat oven to 350 degrees F.Cut rolls in ½ inch slices and butter both sides, layer on a baking sheet and bake for 3 minutes on each side, until lightly toasted and dry. Remove and cool.

INSTRUCTIONS

Combine water, piloncillo, cinnamon sticks, and cloves in a large saucepan. Bring to a boil; reduce heat, creating a syrup. Simmer syrup uncovered for 20 minutes. Remove from heat and let steep, covered for2 hours. Pour through a strainer and discard cinnamon sticks and cloves. Set syrup aside.

Spray 8 x 10 ½” baking dish with non-stick spray, layer ingredients in the following order: a third of the toasted bread, third of the raisins, third of the cheese, and 1 1/2 cups syrup evenly over cheese. Wait 15 minutes and layer another third of the bread, raisins, cheese, and 1 1/2 cups syrup evenly over cheese. Let soak for another 15 minutes, and again top with the remaining bread, raisins, cheese, and syrup evenly over bread. Before baking let set for another 15 minutes.

Cover the dish with aluminum foil that has been sprayed with nonstick spray and bake 40 minutes, uncover and bake until cheese is golden brown about 10 to 15 minutes more. Serve warm.

Chocolate

INGREDIENTS

15

Chimichanga

-4 (6-inch size) flour tortillas-1 cup semi-sweet chocolate chips-vegetable oil for deep-frying

INSTRUCTIONS

Fill a medium saucepan or deep-fryer 1/3 full of vegetable oil and heat to 365F.

Warm tortillas in a tortilla warmer, or wrap in foil and bake at 350F for 3 to 4 minutes(this will make them easier to roll without cracking).

Place tortillas on a cutting board or flat surface and spoon 1/4 cup of the chocolate morsels into the middle of the tortilla.

Fold 1/3 of the sides of the tortilla into the center. Bring the bottom edge of the tortillaover the filling, roll to enclose the filling, and secure with toothpicks.

Carefully lower one into the oil and deep-fry for 2 minutes, or until golden brown. Drain on paper towels.

Repeat with remaining tortillas and chocolate. To serve, cut the chimichangas in half diagonally, and arrange on a plate. Dust with powdered sugar to serve.

Notes: You can use a chocolate candy bar, broken into pieces for the filling, if desired.

Atole

INGREDIENTS

16

-1/2 cup masa harina (masa flour)-5 cups milk or water, according to taste-1/4 cup piloncillo, (Mexican sugar cones) chopped fine or grated-1 stick cinnamon (canela) or 1/4 teaspoon ground cinnamon-1 vanilla bean (split lengthwise) or 2 teaspoons vanilla extract

Atole has a really long history. The name comes from the Nahuatl (Aztec) word atolli, and like so many foods in Mexico and throughout the Americas, it's based on corn.

Sometimes it's made with cornstarch, but the more traditional versions, like this one, use masa, the same cornmeal dough used to make tortillas and tamales.

In Mexico City, you'll often see corner vendors in the evening, ladling it out of a hugepot sitting on a gas burner, serving it up with steaming tamales.

INSTRUCTIONS

In a large saucepan, whisk the water or milk into the masa flour little by little until completely mixed and free of lumps.

Heat over meadium heat, stirring constantly, until it just begins to thicken. Add piloncillo and cinnamon stick or ground cinnamon. Scrape seeds from vanila bean into pan or add vanilla extract. Stir vigorously until sugar is dissolved, then bring to a boil, stirring constantly to keep it from becoming lumpy. Remove cinnamon stick. Serve hot in mugs.

VARIATIONS

C h a m p u r r a d o ( c h o c o l a t e a t o l e ) : This is what's usually served at the Christmasposadas. After removing from the heat, stir inone tablet Mexican chocolate (approx. 3 oz.), chopped. Stir until completely melted and blended, then whisk until frothy. Traditional Mexican cooks will use a molinillo, a carved wooden whisk, to beat it. Put the carved end of themolinillo into the pot, place your handsflat on the sides and rub your hands briskly back and forth, making the molinillo spin to

F r u i t A t o l e : O m i t t h e c i n n a m o n . After removing from heat, blend in coarselypureed fruit, such as pineapple or strawberries.

froth the atole.

Note:If you can't find piloncillo, the Mexican sugar cones of dark brown sugar, substitute 1/4 C. brown sugar.

17

The Day of the Dead celebrations in Mexico can be traced back to its indigenous pagancultures. Rituals celebrating the deaths of ancestors had been observed by these civilizations perhaps for as long as 2,500–3,000 years. In the pre-Hispanic era, skulls were commonly kept as trophies and displayed during the rituals to symbolize death and rebirth.

Día de muertos

The holiday focuses on gatherings of family and friends to pray for and remember friends and family members who have died. It is particularly celebrated in Mexico, where it is a national holiday. The celebration takes place on November 1, in connectionwith the Catholic holidays of All Saints' Day and All Souls' Day (November 2).

Some families build altars or small shrines in their homes; Toys are brought for dead children, and bottles of tequila, mezcal or pulque or jars of atolefor adults. Families will also offer trinkets or the deceased's favorite candies on the grave. Ofrendas are also put in homes, usually with foodssuch as candied pumpkin, pan de muerto ("bread of the dead"), and sugar skulls and beverages suchas atole. The ofrendas are left out in the homes as a welcoming gesture for the deceased. Some people believe the spirits of the dead eat the"spiritual essence" of the ofrendas food, so though the celebrators eat the food after the festivities

Pan de Muertos

INGREDIENTS

18

-1 package active dry yeast -1/3 cup milk

-1/3 cup (1/6 lb.) butter or margarine, cut into small pieces

-1/2 cup sugar -1/2 teaspoon salt

-3 large eggs -1 tablespoon vanilla

-About 3 3/4 cups all-purpose flour -3/4 teaspoon ground nutmeg

-3/4 teaspoon ground cinnamon -2 tablespoons sesame seed INSTRUCTIONS

1. In a large bowl, sprinkle yeast over 1/4 cup warm (110°) water; let stand about 5 minutes.

2. Heat milk and butter to 110°. Add milk mixture, sugar, and salt to softened yeast.

3. Lightly beat eggs to blend. Spoon 1 tablespoon of the eggs into a small bowl, cover, and chill. Add remaining eggs and vanilla to yeast mixture; stir to blend. Add 2 1/4 cups flour, nutmeg, and cinnamon; stir to moisten, then beat with a mixer on high speed until dough is stretchy, 6 to 8 minutes. Stir in 1 cup flour to moisten.

4. Knead dough. If using a dough hook, beat on high speed until dough pulls cleanly from bowl and no longer feels sticky, about 5 minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a time. If kneading by hand, scrape dough onto a well-floured board. Knead until dough is smooth, elastic, and no longer sticky, about 12 minutes; add flour as required to prevent sticking. Return dough to bowl.

5. Cover bowl airtight and let dough rise in a warm, draft-free place until it doubles, about 1 1/2 hours.

6. Punch dough down. Knead on a lightly floured board to expel air. Form into a 7- inch round and set on a buttered 12- by 15-inch baking sheet. Cover lightly with plastic wrap and let rise in a warm place until puffy, about 40 minutes.

7. Uncover dough and brush gently with reserved beaten egg. Sprinkle loaf with sesame seed. With a sharp, floured knife, make a slash about 1/2 inch deep across the middle of the loaf.

8. Bake loaf in a 350° oven until richly browned, 35 to 40 minutes. Serve warm or cool. If making ahead, wrap cool loaf airtight and let stand t room temperature up to 1 day; freeze to store longer.

9. If desired, cut a slit in the bread and insert a Day of the Dead decoration such as a miniature skull or skeleton.

Cinnamon CrispsINGREDIENTS

19

Cinnamon Crisps -1 tablespoon sugar -1/2 teaspoon ground cinnamon -4 Old El Paso® flour tortillas for burritos, 8 inch (from 11.5-oz package) -1 tablespoon water

Salsa 1 small orange -2 medium Granny Smith apples, peeled, cored and finely chopped (2 cups) -1/2 cup finely chopped fresh strawberries -1 medium peach, peeled, pitted and finely chopped (2/3 cup) -2 tablespoons packed brown sugar -2 tablespoons apple jelly

STEP 2

Heat oven to 400°F. Spray cookie sheet with cookingspray. In small bowl, mix sugar and cinnamon.

STEP 1

Lightly brush both sides of each tortilla with water. Lightly sprinkle about 1/2 teaspoon sugar-cinnamon mixture over each side of each tortilla. Cut each tortilla into 8 wedges; place on cookie sheet.

STEP 3

Bake 6 to 8 minutes or until light golden brown. Remove from cookie sheet; place on wire rack. Cool completely, about 10 minutes.

STEP 4

Meanwhile, grate peel from orange; squeeze orange to make about 1/4 cup juice. In mediumbowl, mix orange peel, orange juice and remaining salsa ingredients.

STEP 5

If desired, garnish salsa with strawberry fan. Serve salsa withcinnamon crisps.

Buñuelos

Traditional Christmas dessert

Elote con Chile

INGREDIENTS

20

STEP 2

Place corn in a large pot of water and add1 tablespoon salt. Cook for 45 to 60 minutes until corn is soft. Cut each cob into three pieces, and place wooden sticksinside the center of the cob.

STEP 1

Make the Mexican crema: Mix together sour cream, heavy cream, 1/4 teaspoon salt, and a pinch of pepper until smooth.

STEP 3

Using a plastic spatula cover the corn with the Mexican crema. Sprinkle cheese all around.

corn on the cob

Popular way to eat corn-on-the-cob at the little stands that serve roasted corn around thecity. The corn-on-the-cob cocktail is made by slicing roasted corn fresh off the cob and mixing it in a cup with such condiments as Mexican sour cream, mayonnaise, chilepowder and grated cheese.

As good Mexicans can not

miss the desserts with......

-4 cobs white sweet corn - oarse salt and freshl-12 round wooden sticks (8 inches long) -½ cup low-fat sour cream -2 teaspoons heavy cream -½ cup finely crumbled Cojita cheese -½ cup chile powder or Tapatio Hot Sauce

(Tip: When making a large batch, place cheese in a shallow dish and roll the elotein the cheese.) Sprinkle with chile powder.

DanaDieter

Con amor para:

This is a book that the author did especially For DanaEnjoy a good Mexican dessert with a cup of coffee andshare with the people that you love.

Never forget the delicious sweet flavor of mexico.

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I know that Mexico is one of your loves, so I decide towrite you this book with a lot excitement.

Every time you cook a recipe from this book you will feel veryclose to me, enjoy it with Ron and all the family.

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