MEXICAN DESSERT Video

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Saturday, November 5, 2011

Bunuelos











Bunuelos ..a great Mexican dessert recipes...!

MEXICAN DESSERT RECIPE INGREDIENTS

* 4 eggs
* 1/4 cup white sugar
* 1 teaspoon vegetable oil
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 cup white sugar
* 1 teaspoon ground cinnamon
* 1 cup vegetable oil for frying

MEXICAN DESSERT RECIPE INSTRUCTIONS

1. In a large bowl combine eggs with 1/4 cup sugar and beat until thick and lemon-colored. Add the oil. Combine separately 1-1/2 cups of the flour, the baking powder and the salt. Gradually add this to the egg mixture and beat well.
2. Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead thoroughly until dough is smooth.
3. Shape dough into sixteen balls. Roll each one into a circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes.
4. Heat oil in a deep fry pan to 350 degrees F (175 degrees C). Fry circles until golden brown, turning once. Drain on paper towels. Sprinkle with sugar/cinnamon mixture. Store airtight. Nice taste ! Enjoy it !

Friday, November 4, 2011

Chocolate Mexican Wedding Cookies

Chocolate Mexican Wedding Cookies

MEXICAN DESSERT RECIPE INGREDIENTS

* 1 cup butter, softened
* 1/3 cup confectioners' sugar
* 2 teaspoons vanilla extract
* 1 3/4 cups all-purpose flour
* 1 cup ground pecans
* 1/2 cup German sweet chocolate, grated
* 3/4 teaspoon ground cinnamon
* 1 pinch salt
* 1/2 cup confectioners' sugar
* 1/4 cup German sweet chocolate, grated

MEXICAN DESSERT RECIPE INSTRUCTIONS

1. In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
2. In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
3. Gradually add the dry ingredients to the creamed mixture.
4. Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
5. Preheat oven to 325 degrees F (180 degrees C).
6. Shape the dough into 1-inch balls.

Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
7. For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating. Hmm.nice taste of Mexican cookies ! Great !