Tamales

 

Tamales de Puerco (Pork Tamales)

 

5 lbs prepared masa

5 lbs pork roast

½ to 1 lb fresh lard (buy at Mexican store)

1 pkg hojas (dried corn husks) (Walmart or Mexican store)

1 28 oz can Las Palmas Red chili sauce (Walmart)

3 to 4 garlic cloves, minced, or garlic powder to taste

comino (powdered cumin) (Walmart—Mexican foods section)

California chili powder (Walmart—Mexican foods section)

 

Meat

Leave all fat on meat before cooking.  Boil pork roast several hours in salted water with a little garlic, until meat is fork tender and flakes easily.  Meat may also be pot roasted at 300-350, tightly covered, for several hours.

 

When cool enough to handle, cut meat in chunks.  Discard bones and gristle.  Do no throw out white fat or stock.  Pour off stock and save.  Cut fat off meat and set aside.

 

Pour enough of the chili sauce over the cut up meat to moisten well.  Add salt, comino, and garlic to taste.

 

Hojas (Corn Husks)

Put corn husks in a large pot.  Pour enough boiling water to cover.  Keep husks immersed in water, using a heavy plate as a weight, if necessary.  When husks are soft and pliable, separate and clean them under warm tap water, removing cornsilk, etc.  Keep hojas covered and damp until ready to use.

 

Masa (dough)

Put the prepared masa in a large bowl and work in cooked fat from the pork roast plus enough lard to equal 1 lb. of fat total.  Work enough stock from the pork roast to make a dough about the consistency of stiff chocolate chip cookie dough.  Add salt to taste and a little chili powder of color.  Mix vigorously by hand or with the dough hook attachment of a heavy-duty mixer.

 

Assembling the tamales

1. Spread the top half of the rough side of an hoja with a couple of spoonfuls of masa (about a 4 inch by 4 inch area).

2. Place a spoonful of meat in the center of the masa.

3. Roll up the corn husk.

4. Fold up the bottom of the husk.

 

Cooking the tamales

The directions for steaming them are simple.  Set on a rack over boiling water.  Put a tight lid on thetamales, and let them steam for about 1 to 1 ½ hours.  The dough should slightly fall away from the husk and taste cooked.  (it will not fall away completely until they are cooler.)  After cool, freeze on a cookie sheet in a single layer.  When frozen, store in Ziploc bags or wrap in aluminum foil and freeze.

 

Best Homemade Alfredo Sauce

 

Ingredients 

• ▢1/2 Cup Butter
• ▢1 1/2 Cups Heavy Whipping Cream
• ▢2 Teaspoons Garlic Minced
• ▢1/2 Teaspoon Italian Seasoning
• ▢1/2 Teaspoon Salt
• ▢1/4 Teaspoon Pepper
• ▢2 Cups Freshly Grated Parmesan Cheese

Instructions 

• Add the butter and cream to a large skillet.
• Simmer over low heat for 2 minutes.
• Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
• Whisk in the parmesan cheese until melted.
• Serve immediately.
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https://thesaltymarshmallow.com/best-homemade-alfredo-sauce/

Jambalaya

 

Tres Leches Cake

 

CLASSIC YELLOW CAKE

• 3/4 cup buttermilk, room temperature
• 2/3 cup sour cream , room temperature
• 3 whole eggs , room temperature
• 1/3 cup vegetable oil
• 1 Tablespoon vanilla
• 1 15.25oz Yellow Cake Mix (I used Duncan Hines)

FOR THE YELLOW CAKE:

• Preheat the oven to 325 degrees. Prep the 9×13 sheet pan with shortening and flour, or baking spray. Set aside
• In a large mixing bowl, whisk together all the ingredients except for the cake mix until they're all combined. Sift in the cake mix, then gently stir to fully combine (no pockets of powdered cake mix!). Pour into the prepared baking pan and spread evenly.
• Bake for 25-27 minutes, then let cool to room temperature

TRES LECHES

• 12 ounce can evaporated milk
• ▢14 ounce can sweetened condensed milk
• ▢1/4 cup whole milk
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• Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake.
• Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.

Whipped Topping:

• ▢1 pint heavy whipping cream
• ▢3 Tablespoons powdered sugar
• ▢1/2 teaspoon vanilla extract

Freeze bowl and whipping attachment for at least 30 minutes to help whipping process go faster.

Whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. 

Optional- Sprinkle cinnamon on top. Serve with fresh sliced strawberries.

Rolled Sugar Cookies

Rolled Sugar Cookies Shared by Amy Flores Ingredients: 

¾ cup Butter Flavored Crisco 

1 cup sugar 

2 eggs 

½ teaspoon flavoring (vanilla, lemon, or both) 

2 ½ cup plain flour 

1 teaspoon baking powder 

1 teaspoon salt 

Mix 4 first ingredients thoroughly. Stir together, then blend in dry ingredients. Chill at least 1 hour. Roll dough out on floured surface and cut into desired shapes and 1/4" thick. Place on ungreased cookie sheet. Bake at 400 degrees for 6-8 minutes. DO NOT OVERBAKE! Chilled dough requires less flour when rolling.

Royal Icing Shared by Amy Flores 

3 tablespoons Meringue Powder 

4 cups sifted confectioner’s sugar (about 1 lb.) 

6 tablespoons water 

1 teaspoon desired flavoring (Sunshine flavoring recipe)

 Beat all ingredients at low speed for 7-10 minutes (10-12 minutes at high speed for portable mixer) until icing forms peaks. Makes 3 cups. *When using large countertop mixer or for stiffer icing, use 1 tablespoon less water. 

Sunshine Flavoring Shared by Amy Flores 6 tablespoons Butter Flavoring 8 tablespoons Clear Vanilla Flavoring 3 tablespoons Almond Flavoring 3 tablespoons Orange Flavoring 3 tablespoons Lemon Flavoring Funnel into 12 oz. Bottle. Shake well before each use. Store in refrigerator

Lemon Sour Cream Pie (Tastes Better from Scratch)

 https://tastesbetterfromscratch.com/lemon-sour-cream-pie/

Ingredients

• ▢1 9-inch homemade pie crust , baked and cooled
• ▢1 cup granulated sugar
• ▢3 Tablespoon + 1 1/2 teaspoons cornstarch
• ▢1 cup milk
• ▢1/2 cup fresh lemon juice (about 2-3 lemons)
• ▢3 large egg yolks , lightly beaten
• ▢1/4 cup butter , softened
• ▢Zest of one lemon , about 1/2 tablespoon
• ▢1 cup sour cream

For whipped cream topping:

• ▢1 cup heavy whipping cream
• ▢2 Tablespoons granulated sugar

Instructions

• Crack eggs in a small bowl, beat slightly with a fork and set aside. 
• In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
• Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks. (The goal is to temper the egg yolks so they don't cook when added to the hot saucepan.)  Poor egg mixture into the saucepan and stir well. Bring mixture to a gentle boil and cook for two more minutes. Remove from heat.
• Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell.

For the topping:

• In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, add sugar. Continue beating until stiff peaks form. Spread whipped cream over pie filling. Refrigerate for at least 2-3 hours before serving.
• Enjoy the best lemon sour cream pie ever!

The Best Pumpkin Pie Recipe (Modern Honey)

 https://www.modernhoney.com/the-best-pumpkin-pie-recipe/

Creamy Pumpkin Pie Filling:

• 1 - 8- ounce pkg. Cream Cheese softened
• 1 - 15 ounce can Pure Pumpkin Puree
• 1/2 cup Butter melted
• 2 teaspoons Vanilla
• 3 Eggs
• 3 1/4 cups Powdered Sugar
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg or 1 teaspoon Pumpkin Pie Spice
• 1/4 teaspoon Salt
• All-Butter Pie Crust Recipe

Homemade Whipped Cream:

• 2 cups Heavy Cream
• 1/2 cup Powdered Sugar

Instructions

1. Make pie crust recipe according to recipe directions. Find the recipe for an all-butter pie crust here. Let dough chill in refrigerator, tightly wrapped.
2. In mixing bowl, beat cream cheese for 5 minutes until light and fluffy, scraping down the sides often with spatula. The whisk attachment works the best to whip the cream cheese.
3. Add pumpkin and mix for another 5 minutes.
4. Add melted butter and vanilla and mix for 1 minute.
5. Add eggs one at a time, mixing well after each addition.
6. Add powdered sugar, cinnamon, and nutmeg or pumpkin pie spice and salt.
7. Preheat oven to 400 degrees.
8. Place pie dough in a deep-dish pie pan.
9. Pour pumpkin pie filling into pie crust and place pie plate on baking sheet. Depending on the size of your pie pan, you may have some extra filling.
10. Bake for 15 minutes. Lower the temperature of the oven to 350 degrees and bake for an additional 42 - 48 minutes. Watch the crust carefully to make sure it isn't becoming too brown. Cover with pie cover or foil to prevent browning.
11. Let chill in refrigerator for 4 hours.
12. Top with freshly whipped cream.