Mexican Pumpkin Dessert Empanadas

Mexican Pumpkin Dessert Empanadas...an amazing Mexican dessert recipe ...try this !

INGREDIENTS

For the Empanada Dough:

• ¼ cup sugar
• 1/3 cup water
• 4½ teaspoons dry yeast
• 3 cups flour
• ¾ cup vegetable shortening
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/8 teaspoon baking powder

For the Filling:

• ½ cup sugar
• 15 oz can pumpkin
• ¼ teaspoon salt
• ¼ teaspoon ground ginger
• 1/8 teaspoon ground cloves
• ½ teaspoon cinnamon

INSTRUCTIONS

Preheat the oven to 350ºF.
Mix together the sugar, water, baking powder, yeast, salt, and cinnamon. Blend in half the flour, using an electric mixer. Add the shortening and mix well then add the rest of the flour and blend
again. Divide this dough into 4 portions then make four dough balls from each portion. Flatten the dough balls with floured hands, then roll them on a floured surface until they are 1/8 inch thick and about 4 inches in diameter.
Combine all the filling ingredients to make the filling, and then put about a tablespoon and a half of filling in the middle of each dough circle. Fold the circle over and use a fork on both sides to seal the edges. Bake the empanadas on greased cookie sheets for 18 to 20 minutes or until they are golden brown. Keep an eye on them after 15 minutes because they can burn quickly.
These Mexican dessert recipe of empanadas is ready to serve.... hot or cold.Enjoy !

crema-de-cajeta-recipe.

Mexican Sugar Cookies

Mexican Sugar Cookies ...another great Mexican dessert recipe to try !

INGREDIENTS

* 2 1/2 cups shortening
* 1 cup white sugar
* 1 teaspoon anise seed, ground
* 2 eggs
* 6 cups all-purpose flour
* 1 tablespoon baking powder
* 1/2 tablespoon cream of tartar
* 1/2 teaspoon salt
* 1/4 cup orange juice
* 3 tablespoons ground cinnamon
* 1 cup white sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat shortening until light and fluffy. Add one cup sugar, and anise seed. Mix until creamy. Add eggs and mix well. Add flour, baking power, cream of tartar, salt and orange juice. Mix well.
3. Knead dough until smooth. On lightly floured surface, roll to 1/2 inch thick. Cut using cookie cutter into different shapes. Bake until light brown, 5 - 8 minutes. Roll cookies in mixture of 1 cup sugar and 3 tablespoons of cinnamon while still warm. Hmm...nice mexican dessert recipe ! Great one ! Enjoy it with friends and family !

mexican-bread-pudding.

Mexican Cookie Rings

Try this nice Mexican dessert recipe...the amazing Mexican Cookie Rings !

INGREDIENTS
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup butter
* 2/3 cup white sugar
* 3 egg yolks
* 1 teaspoon vanilla extract
* 5 tablespoons multicolored sprinkles (jimmies) (optional)

INSTRUCTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
2. Sift together flour, baking powder and salt.
3. Cream together the butter and sugar. Add the egg yolks and vanilla, beating until light and fluffy. Mix in the dry ingredients.
4. Shape into 1 inch balls. Push your thumb through center of each ball and shape dough into a ring. Dip top of each ring in decorating candies. Place cookies onto the prepare baking sheets.
5. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until golden brown. Remove from the baking sheets and let cool on racks. The Mexican dessert recipe is ready ! Nice one...enjoy it !

mexican-hot-fudge-sundaes.

Churros II

Try this nice Mexican dessert recipes..the Churros II

INGREDIENTS

* 2 quarts vegetable oil for frying
* 1 cup water
* 1/2 cup margarine
* 1 cup all-purpose flour
* 1/4 teaspoon salt
* 3 eggs
* 1/4 cup white sugar
* 1/4 teaspoon ground cinnamon

DIRECTIONS

1. In a heavy deep skillet or deep-fryer, heat oil to 360 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep.
2. In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt; stir into the boiling mixture. Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time. Spoon the mixture into a pastry bag fitted with a large star tip.
3. Carefully squeeze out 4 inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at once, until golden brown, about 2 minutes on each side. Remove from hot oil to drain on paper towels. Stir together the sugar and cinnamon; roll churros in the mixture while still hot.
And the Mexican dessert recipe of Churros is ready to serve...Enjoy !

Chocolate Mexican Wedding Cookies

Chocolate Mexican Wedding Cookies ...a must try Mexican dessert recipe to try !

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

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. The Mexican dessert recipe is ready to serve..Hmm...nice taste of Mexican cookies ! Great !

Biscochitos II

Biscochitos II ..another great Mexican dessert recipes to try !

INGREDIENTS

* 1 cup shortening
* 1 cup margarine
* 1 1/2 cups white sugar
* 2 eggs
* 1 teaspoon anise extract
* 1 teaspoon vanilla extract
* 6 cups all-purpose flour
* 1 teaspoon salt
* 1/2 cup wine
* 3 teaspoons baking powder

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix together shortening, margarine and sugar with a mixture until well blended. Mix in the rest of the ingredients until smooth.
3. Roll out on a floured board to 1/2 or 1/4 inch thickness.
4. Cut into desired shapes and place on baking sheets. Bake until golden brown, about 10 - 12 minutes. Garnish as desired or leave plain. The Mexican dessert recipe is ready to serve...nice one !

mexican-chocolate-mousse-with-burnt-rum.

mexican bread pudding

Another amazing Mexican dessert recipe ...Bread Pudding a great one !

INGREDIENTS

• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1/4 cup corn oil
• 16 3x2x1/2-inch slices French bread from about three 6- to 7-inch-long French rolls
• 2 cups (packed) dark brown sugar
• 1 1/2 cups water
• 3 canela or cinnamon sticks
• 1 1/2 teaspoons aniseed
• 1/2 cup raisins
• 1/3 cup blanched slivered almonds
• 1/4 cup unsalted dry-roasted peanuts
• 4 ounces queso manchego*, thinly sliced, room temperature
• Crema mexicana** or sour cream (optional)

Preparation
Preheat oven to 350°F. Melt 4 tablespoons butter in small saucepan over medium-low heat. Whisk in corn oil. Brush large rimmed baking sheet with some of butter mixture. Arrange bread slices on sheet. Brush bread generously with remaining butter mixture. Bake bread slices 10 minutes; turn slices over and bake until golden and crisp, about 5 minutes longer. Cool. Arrange bread in 15x10x2-inch glass baking dish. Maintain oven temperature.Bring brown sugar, 1 1/2 cups water, canela sticks, aniseed, and 6 tablespoons butter to boil in medium saucepan, stirring until sugar dissolves. Boil until syrup is reduced to 2 cups, stirring occasionally, about 15 minutes. (Bread and syrup can be prepared 1 day ahead. Cover bread and store at room temperature. Cover and chill syrup. Rewarm syrup before using.)
Gradually pour warm syrup over bread slices, allowing some of syrup to be absorbed before adding more. Sprinkle raisins, almonds, and peanuts over. Cover dish with foil and bake until bread is slightly softened and syrup is bubbling, about 25 minutes. Place 2 bread
slices on each plate; spoon some of syrup, raisins, and nuts over.
Top each with queso manchego. Serve with crema mexicana, if desired..and the Mexican dessert recipe is ready for feasts...enjoy !

mexican-cookie-rings.