Wednesday, February 15, 2012

Texas Flour Tortillas


I got this recipe from The Homesick Texan, and intend to try it tonight. As long as my Kupcake stays asleep a little longer.

Texas Flour Tortillas
(adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)

Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Method:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.

Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.

After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)

After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.

Keep cooked tortillas covered wrapped in a napkin until ready to eat.

Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.

Monday, February 6, 2012

Red Velvet Crepes with Raspberry & Sweet Cream Cheese Filling


Made mine with strawberry preserves, and fresh strawberries on top.  Substituted cottage cheese for ricotta- they were FABULOUS and looked like this:

 
Red Velvet Crepes with Raspberry and Sweet Cream Cheese Filling
Yield: 12 large or 16 small

I found this recipe, basically, here Tidy Mom's Blog.  I changed a couple of things, and decided it sounds like a fabulous breakfast for Valentine's Day!  Dball thinks it would also be good for dinner tonight, or any time really. :)


Ingredients
  • 2 eggs
  • 1 egg yolk
  • 1 cup milk
  • 1/2 cup water
  • pinch salt
  • 3 Tablespoons butter, melted
  • 1 teaspoon sugar
  • dash of vanilla
  • 1 cup all-purpose flour
  • 1½ Tablespoon Cocoa Powder
  • red food color
  • extra butter to cook with
  • Raspberry Preserves
  • Sweet Cream Cheese Filling
  • Chocolate
  • Sweet Cream Cheese Filling
  • 16 ounces cream cheese, softened
  • ½ tsp lemon juice
  • 2 cups powdered sugar
  • 1/ 2 cup ricotta
  • 1 tsp vanilla extract
Instructions
  1. Combine 2 eggs + 1 egg yolk, milk, water, salt, sugar, vanilla food color, and melted butter in a blender and pulse until foamy.
  2. Add flour and cocoa powder and pulse until smooth. Let the batter sit for an hour.
  3. Prepare Cream Cheese Filling by mixing all filling ingredients with mixer until well combined and smooth, set aside.
  4. After batter sits for one hour, heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook until the top loses its gloss, which should only take a minute, then flip. The bottom should be golden. Cook the other side for about 15 seconds and then slide out onto a plate.
  5. Repeat with remaining batter.
  6. Prepare crepes by spreading a one inch wide strip of raspberry preserves down center of crepe, then top with cream cheese filling.
  7. Fold each side of crepe over filling and plate.
  8. Melt Chocolate in microwave for about 30 seconds and drizzle over crepes.