Mini Pineapple Upside down Cake

Ingredients
cup butter
2/3 cup sugar
2 eggs
4 tbsp pineapple syrup
2/3 cup flour
1 tsp baking powder
tsp salt
6 slides of pineapple ring
6 pcs cheeries

Preparations
1. Brush with margarine

the muffin moulder, line with pineapple

and cherries, set aside

2. Cream the butter, sugar
3. Add eggs, vanilla and oil
4. Another bowl mix flour, baking poweder, salt
5. Drop dry ingredients to the batter mixtureone at the time until
incorporate all ingredients do not over beat.
6. Spoon to cup cake moulder full
7. Bake at 350 degrees for 20-25 minutes or until done.

Banana Chiffon Cake

Ingredients

2 cups sifted cake flour

1 cups sugar 3 teaspoon baking powder
1 teaspoon salt
1 cup mashed ripe bananas (2 to 3 bananas)
1 tablespoon fresh lemon juice
cup vegetable oil
5 medium sized egg yolks, unbeaten
1 cup egg whites (7 or 8)

Preparations
For this recipe, use only fully ripe bananas with a yellow peel flecked with
brown. Sift together flour, sugar, baking powder and salt into mixing bowl.
Make a well in dry ingredients and add in order, oil, egg yolks, bananas and
lemon juice. Beat until smooth. Add cream of tartar to egg whites. Beat egg
whites in a large mixing bowl until they form very stiff peaks. Do not under
beat. Gradually and gently fold banana mixture into egg whites, just until
blended. Do not stir.
Pour into ungreased, 10 inch tube pan, 4 inches deep.
Bake in a preheat oven 324F about 1 hour 5 minutes, or until cake is done.
Immediately turn pan upside down , plaing the tube part over a small necked
bottle or funnel so that the pan es elevated about 1 inch above surface of
table. Let cake hang until cold.
Loosen cake from sides and tube of pan with spatula. Turn pan over and tap
edge sharply to loosen cake. Spread top and sided of cake with your favorite
frosting, if desired.
Make one 10 inch tube cake. Serving ;20

Chiffon Cake
Ingredients
2 cups Softasilk cake flour

1 cups sugar
2 tsp baking powder
1 tsp salt
cup salad oil
5 egg yolks
cup cold water
2 tsp vanilla or other flavoring
2 tsp grated lemon peel
2 cups egg whites 7 or 8
tsp cream of tartar
Preheat oven to 325F.

Preparations
In large mixing bowl, combine sugar, baking powder and salt. Make a well in
the center and add in order:
Oil, yolks, water vanilla, peel
Beat with a spoon until smooth.
In a separate, clean mixing bowl using the wire whisk beater, beat egg
whites with cream of tartar until the eggs should very stiff peaks when the
beater is lifted from the bowl. For a chiffon cake, eggs should be beaten
longer than for most other cakes, until they are just beginning to lose their
sheen.
Pour egg yolk mixture gradually over bean egg whites and gently fold them
into the batter using a spatula using a downward cutting motion then turning
the bowl a quarter turn and scraping the spatula across the bottom of the
bowl and bringing it up along the side until the beaten egg whites are gently
incorporated.
Pour mixture into an ungreased 10x4 inch tube pan
Bake at 325F for 55 minutes, then increase temperature to 350F and bake
for 10-15 minutes or until surface springs bake when lightly touched.
Remove pan from oven and turn pan upside down and leave until cake is
completely cooled. Remove cake from pan by running a blunt knife along
sides to free gently.
Frost with your favorite frosting and decorate as desired

Classic Vanilla Cupcake

Ingredients
cup softened butter

 to 1 cup sugar
2 eggs
2 tsp vanilla extract
1 cups all purpose flour
tsp baking powder
tsp salt
2/3 cup cold milk
Preheat oven to 350F.
Bake time; 18-24 minutes
Yield: 12 cupcakes.

Preparations
Cream butter and sugar. Add eggs 1 at a time beating after each
addition. Stir in vanilla.
In separate bowl, stir together all dry ingredients. Add to butter
mixture; stir in milk

Chocolate Cupcakes
Ingredients
2 sticks usalted butter 8 ounces
1 cup granulated sugar 7 ounces

Light brown sugar 7 ounces

4 eggs one at a time
6 oz. chocolate, melted and cooled for 15 minutes
2 cups cake flour 9-1/4 ounces
1 tsp baking soda
1 cup buttermilk room temp
1 tsp pure vanilla extract

Preparations
Cream together butter, granulated sugar, light brown sugar 7
ounces. Add eggs, beating well after each addition. Stir in chocolate.
Sift cake flour with baking soda. Add 1/3 of the flour mixture; stir in
butter milk mixed with the vanilla. Add alternating liquid and dry until
flour and buttermilk have been used.
Place paper or silicone cupcake liners into each cup of 2 muffin pans
each pan yielding 12 muffins. Then fill each ccup with 1 leveled off
scoop of an ice cream scooper.
Bake in a preheated 350F oven not convection for 20 to 25 min. or until
a cake tester inserted in center comes out clean.
Yields 24 to 27 cupcakes

Hard Icing for Decorating

Ingredients
Egg whites, at room temp
Cups powdered sugar
tsp cream of tartar
Food coloring

Preparations
1. Make sure the egg whites are at room tem before beginning.
2. In the clean dry bowl of a stand mixer, place the egg whites,
powered sugar, and cream of tartar. Using the whisk attachment,
beat all together on low speed until combined. You can use a
hand mixer if you desire, but it will likely take longer for the icing
to reach the right consistency.
3. Stop the mixer and scrape down the sides of the bowl. Restart the
mixer and beat the mixture on medium speed until very thick,
shiny, stiff and white. This should take about 7-10 min.
4. Check the texture to ensure that it is suitable for your needs. If
our require a stiffer icing, add a little more powdered sugar at this
point.
5. If you want to dye your icing just one color, you an add few drops
of food coloring into the bowl and mix it for a few seconds until
the coloring is evenly distributed. If you want to make several dif.
Colors, divide the icing into several diff. bowls and stir in the food
coloring by hand.
6. Royal icing dries to a very hard consistency, and it will begin
setting as soon as it is make. To prevent the icing from getting
hard before you use it, thoroughly wet a paper towel and place it
over the top of the icing in the bowl. It is very imp to keep the
icing covered. Likewise, if you are using pastry bag and piping
tips with the icing, twist the back end of the bag tightly, and wrap
a wet paper towel around the tip when not in use so the icing will
not dry in the tip.
7. Depending on the tem. Humidity, and amount of icing used, royal
icing should harden within 15-60 min. of application. Do not
refrigerate products with hardened royal icing, as the icing can
become soft and sticky.

Royal Icing 1
Ingredients
2 large egg whites, or more to thin icing

4 cups sifted confectioner;s sugar,

or more to thicken icing
Juice of 1 lemon
3 drops glycerin

Preparations
1. Beat the whites until stiff but not dry. Add sugar, lemon and
glycerin if using beat for 1 minute more. If icing is too thick, add
more egg whites; if it is too thin , add more sugar. The icing be
stored in an airtight container in the refrigerator for up to 3 days.
Cooks notes
You can substitute 5 tablespoon meringue powder and 1/3 cup water
for raw eggs. Raw eggs should not be used in food prepared for
pregnant women, babies, young children, or anyone whose health is
compromised.

Royal Icing 2
Ingredients
3 tablespoon meringue powder
4 cups about 1 lb. confectioner sugar
5 tablespoon warm water

Makes
About 3 cups of icing.

Preparations
1. Beat all ingredients until icing forms peaks 7-10 minutes at low
speed with a heavy duty mixer, 10-12 minutes at ahigh speed
with a hand held mixer
2. Keep all utinsels completely grease free for proper icing
consistency. For stiffer icing, use 1 tablespoon less water
When using large countertop mixer or for stiffer icing, use 1
tablespoon less water.
Notes: Thinned royal icing: TO thin for puring add 1 teaspoon
water per cup of royal icing. Use grease free spoon or spatula to
stir slowly. Add teaspoon Royal icing using egg whites.

Royal Icing 3
Ingredients
3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups confectioners' sugar

Preparations

1. In large bowl of stand mixer combine the egg whites and vanilla and beat until
frothy.
2. Add confectioners' sugar gradually and mix on low speed until sugar is
incorporated and mixture is shiny.
3. Turn speed up to high and beat until mixture forms stiff, glossy peaks.
4. This should take approximately 5 to 7 minutes. Add food coloring, if desired.
5. For immediate use, transfer icing to pastry bag or heavy duty storage bag and
pipe as desired. If using storage bag, clip corner. Store in airtight container in
refrigerator for up to 3 days.

Royal Icing with egg whites

Ingredients
2 large 60 grams egg whites
2 tsp fresh lemon juice
3 cups 330 grams confectioners powder or icing sugar,
sifted water at a time until you reach proper consistency.

Preparations
1. In the bowl of your electric mixer or with a hand mixer, beat the
egg whites with the lemon juice until combined.
2. Add the sifted powdered sugar and beat on low speed until
combined and smooth. The right consistency to cover or flood
sugar cookies is when you lift the beater, the ribbon of icing that
falls back into the bowl remains on the surface for a few seconds
before disappearing.
3. Another test is to take a cookie and place a small amount of icing
in the center of the cookie. Using a small knife, push the icing to
the edge of the cookie. If the icing runs off the edge, thicken the
icing by adding a little more confectioners sugar. Conversely if
the icing is too thick add a little water,
4. The icing needs to be used immediately or transferred to an
airtight container as royal icing hardens when exposed to air.
Cover with plastic wrap when not in use

Royal Icing with meringue powder

Ingredients
4 cups 440 grams confectioners powder or icing sugar
3 tablespoon 30 grams meringue powder
teaspoon extract vanilla, lemon, almond

 -3/4 cup (120-180 ml) warm water

Preparations
1. In the bowl of your electric mixer or with a hand mixer, beat the
confectioner sugar and meringue powder until combined
2. Add the water and beat on medium to high speed until very
glossy and stiff peaks form 5 to 7 min. If necessary, to get the
right consistency and more powdered sugar or water.
3. To cover or flood the entire surface of the cookie with icing, the
proper consistency is when you lift the beater, the ribbon of icing
that falls back into the bowl remains on the surface of the icing
for a few seconds before disappearing.
The icing needs to be used immediately or transferred to an airtight
container as royal icing hardens when exposed to air. Cover with
plastic wrap when not in use.
Makes about 3 cps

Boiled Icing 1
Ingredients
cup light corn syrup
cup sugar
2 tablespoon water
2 egg whites
Pinch salt

1 teaspoon vanilla extract

Preparations
In a heavy sauce pan bring corn syrup, sugar and water to a boil and
remove the heat. With an electric mixer whip the eggs whites with a
pinch of salt until stiff and glossy but not dry.
Slowly, as you are beating the whites, pour the hot syrup and continue
to beat constantly until frosting is light and fluffy and holds soft peaks
fold in vanilla.

Fluffy boiled icing 2

1. Beat meringue powder and cup cold water until stiff, about 4
minutes. In microwave safe bowl combine sugar, corn syrup and
cup water. Heat on high bringing syrup mixture to a boil 5
minutes. Remove from microwave and let ixture cool slightly 1-2
mins. Slowly add syrup to meringue mixture. Beat on HIGH for 4
mins until stiff and glossy.
2. For top of range; mix sugar, corn syrup and water in 2 qt.
saucepan. Bring to boil cool slightly and follow directions.
Notes:
Fluffy boiled icing has a marshmallow like flavor and creates fluffy
peaks. Great for icing smooth or decorating borders, writing or
stringwork.

Boiled Frosting

Ingredients
1 cup sugar
tsp light corn syrup
2/3 cup boiling water
2 egg whites, stiffly beaten
1 tsp vanilla

Preparations

1. Combine sugar, corn syrup and water. Bring quickly to a boil,

stirring only until sugar is dissolved.
2. Boil rapidly, without stirring, until small amount of syrup forms a
soft ball in cold water, or spins a long thread when dropped from
tip of spoon 240 deg. F.
3. Pour syrup in fine stream over egg whites, beating constantly.
4. Add vanilla. Continue beating with rotary egg beater 10 to 15
minutes, or until frosting is cool and of right consistency to
spread.

Chocolate Icing (parve)

Ingredients
1/3 cup water
cup cocoa, unsweetened, parve
cup sugar
3 tablespoons margarine, parve
1 teaspoon vanilla extract
2 ounces 50 grams semi sweet chocolate, parve

Preparations

Combine water, cocoa and sgar in a saucepan. Bring to boil, lower

heat, and then simmer for 10-12 minutes.
Remove from heat.
Stir in margarine, vanilla and chocolate. Stir vigorously until all
ingredients are combined and the icing is slightly thickened.
Spread on cooled cake.

Whip Cream Icing

Heres how to make:

1.
2.
3.
4.

Begin with thoroughly chilled cream

Chill mixing bowl and beater
Whip the cream on medium speed
Add sugar 2 tablespoon cup granulated and any flavorings
while whipping cream
1. Cream is whipped when soft peaks form.
2. For vanilla flavored whipped cream, add 1 teaspoon of vanilla
extract

3. For a chocolate flavor add 2 tablespoons cocoa with 2 tablespoon

of sugar.
4. For coffee flavored cream add 2 teaspoons instant coffee
granules and 2 tablespoons sugar.
5. One teaspoon to 1 tablespoon of your favorite liquor and liqueur
flavors work as well

HOW TO APPLY WHIP CREAM

1. Use Cream that has either 36 to 40 percent milk fat content
heavy cream or 30 to 36 percent light whipping cream
2. Do not over whip the cream It turns to butter.
3. Sweeten whipped cream to taste, and depending on what is
accompanies.
What you need:
Heavy or Whipping cream
Granulated Sugar
Hand or stand mixer
Mixing

Meringues
Ingredients
2 egg whites
cup confectioner sugar / caster sugar / super fine sugar
2 tbsp granulated sugar

Preparations

1. Place egg whites in a large bowl and beat until very and soft
peak.
2. Add half of caster sugar and the granulated sugar then continue
beating until mixture is shine and stiff.
3. Beat in the rest of the aster sugar until very shine and stiff.

Kind of Icing
1. Whipped cream Icing
Ingredients:
cup heavy cream ( nestle cream)
1 tbsp milk
1-2 tbsp caster sugar
Procedure:
Chilled heavy cream and milk beat together until light and thick,
then whip in the sugar and continue beating until if forms soft
peak and shine.
2. Caramel cream Frosting
Ingredients:
1 cup heavy cream

2 tbsp sugar
2 tsp water
Procedure:
1. Place the sugar and water in a sause pan and heat. Stiriing
until the sugar dissolves.
2. Bring to boil, then cover and boil for thiry seconds.
3. Remove the lid and keep boiling until the syrup has turned
alight caramel colour.
4. Remove from heat and quickly stir in 2 tsp of the cream.
5. Leave to cool completely
6. Add the rest of the cream and whip until thick and creamy.
3. Buttercream frosting
Ingredients:
cup butter
2 cups confectioner sugar
2 tbsp cold milk
Procedure:
1. Beat the butter until soft and creamy
2. Slow beat the confectioner sugar alternately with milk.
3. Continue beating until fluffy and light.

Banana Streusel Muffins

Ingredients
2 cups all purpose flour
1 cup packed brown sugar
1 tsp baking soda
1 tsp baking powder
cup vegetable oil or
canola oil you can use melted butter
1 egg
cup milk
1 cup mashed ripe bananas
tsp vanilla
STREUSEL TOPPINGS
cup brown sugar
1 tbsp all purpose flour
tsp cinnamon

1 tbsp cold butter

GLAZE
1 cups confectioner sugar
1-2 tbsp milk
1 tsp butter melted
tsp vanilla

Preparations

Preheat oven to 200 c. Grease the muffins pans.

In a large bowl, combine the sifted flour, brown sugar and baking
powder and baking soda.
In a small bowl, combine the mashed banana, milk oil and egg
Stir into dry ingredients just until moistened.
Fill greased muffin cups three fourth full
Combine the brown sugar flour and cinnamon, cut into butter until
crumbly. Sprinkle over batter.
Bake at 200c for 20 min. or until a toothpick inserted near the center
comes out clean.
Cool for 5 minutes before removing from pan to a wire rack to cool
completely.
Combine glazed ingredients, drizzle over muffins.

Drop Oatmeal Cookies

Ingredients
1 cup all purpose flour
1 cup oats
1 tsp baking powder
tsp baking soda
tsp salt
cup butter softened
cup white sugar
cup packed brown sugar
1 tsp vanilla
1 egg
cup chocolate chips
cup nuts.

Preparations
1. Preheat oven to 190 c. line 2 baking sheets with wax paper
2. In a medium bowl combine sifted flour, oats, baking powder,
baking soda and salt.
3. In a large bowl cream butter and sugar until fluffy and smooth,
add egg and vanilla and mix well with a wooden spoon
4. Add the flour mixture to wet ingredients and blend well. Fold in
the chocolate chops and nuts.
5. Drop dough by tablespoon into the greased baking sheets 1
inches apart.
6. Bake for 15 minutes. Let cool

Types of flour and their uses

White Flour is the finely ground endosperm of the wheat kernel
All purpose flour is a white flour milled from hard wheats or a blend of hard and
soft wheats. It fives the best results for many kinds of products, including some
yeast breads, quick breads, cakes, cookies, pastries and noodles. All purpose flour is
usually enriched and may be bleached or unbleached. Bleaching will not affect
nutrient value. Diff. brands will vary in performance. Protein varies from 8 to 11
percent
Bread flour is white flour that sis a blend of hard, high protein wheats and has
greater gluten strength and protein content than all purpose flour. Unbleached and
in some cases conditioned with ascorbic acid, bread flour is milled primarily for
commercial bakers, but is available at most grocery stores. Protein varies form 12 to
14 percent
Cake Flour is a fine-textured, soft-wheat flour with a high starch content. It has the
lowest protein content of any wheat flour, 8% to 10% protein (gluten). It is
chlorinated (a bleaching process which leaves the flour slightly acidic, sets a cake
faster and distributes fat more evenly through the batter to improve texture. When
you're making baked goods with a high ratio of sugar to flour, this flour will be
better able to hold its rise and will be less liable to collapse. This flour is excellent

for baking fine-textured cakes with greater volume and is used in some quick
breads, muffins and cookies. If you cannot find cake flour, substitute bleached allpurpose flour, but subtract 2 tablespoons of flour for each cup used in the recipe (if
using volume measuring).
Self-Rising flour, sometimes referred to as phosphate flour, is a low-protein flour
with salt and leavening (baking powder) already added. It's most often
recommended for biscuits and some quick breads, but never for yeast breads. Exact
formulas, including the type of baking powder used, vary by manufacturer. Recipes
that call for self-rising flour do not call for the addition of salt or leavening agents.
Pastry Flour also is made with soft wheat and falls somewhere between allpurpose and cake flour in terms of protein content and baking properties. Pastry
flour (also known as cookie flour) has a protein (gluten) of 9% to 10%. Use pastry
flour for making biscuits, pie crusts, brownies, cookies and quick breads. Pastry flour
makes a tender but crumbly pastry. Do not use it for yeast breads. Pastry flour (both
whole-wheat and regular) is not readily available at supermarkets, but you can find
it at specialty stores and online. You can try to mimic it by using a 2-to-1 ratio of allpurpose flour to cake flour
Semolina Flour is used in making pasta and Italian puddings. It is made from
durum wheat, the hardest type of wheat grown. The flour is highest in gluten. When
other grains, such as rice or corn, are similarly ground, they are referred to as
"semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina."
There are difference grades.
Durum flour is finely ground semolina. It is usually enriched and used to make
noodles.
Whole wheat, stone ground and graham flour can be used interchangeable;
nutrients values differ minimally. Either grinding the whole wheat kernel or
recombining the white flour, germ and bran that have been separated during milling
produces them. Their only differences may be in coarseness and protein content.
Insoluble fiber content is higher than in white flours.
Gluten flour is usually milled from spring wheat and has a high protein 40-45
percent low starch content. It is used primarily for diabetic breads, or mixed with
other non wheat or low protein wheat flours to produce a stronger dough structure.
Gluten flour improves baking quality and produces high protein gluten bread
SUBSTITUTING
Any recipe calling for all purpose flour may use whole wheat flour and all
purpose flour

If wanting the product to be 100% whole wheat, substitute 1 cup whole wheat flour
minus 1 tablespoon for every cup of all purpose or bread flour.
To create a lighter whole wheat loaf, add 1 tablespoon gluten flour and 1 tablespoon
liquid for each cup of whole wheat flour.

Cheese Loaf
Ingredients

cup milk
1 tbsp active dry yeast
cup sugar
tsp salt
2 eggs
cup butter
3 cups flour
cup butter softened
cup grated cheese
EGG WASH:
1 egg
1 tsp cold water
1. Scald milk in a saucepan. Transfer to a bowl then add yeast and half of the
sugar. Stir until well dissolved.
2. Add in the remaining sugar, salt eggs butter and enough flour to form a
dough that can be easily handled.
3. Knead until smooth and elastic. Place in a grease bowl. Cover and let rise
until double in bulk.

4. Punch down dough. Roll out into triangle, brush with softened butter then
sprinkle with grated cheese.
5. Roll tightly then pinch edges to seal
6. Greases a 9x5 inch loaf pan. Place dough seam side down on pan. Let rise
until double in bulk. Brush with egg wash.
7. Bake in a preheated 350F oven for 30 minutes or until done.
BOILED ICING
Syrup:
1 cup white sugar
1/3 cup water
1 tsp cream of tartar
EGG WHITE;
2 eggs
tsp cream of tartar
1 tsp vanilla
Place sugar in the pan and pour water on the side of the pan with the cream of
tartar.
Bring to a boil and boil hard stirring only until sugar dissolved.
Boil rapidly in high heat without stirring until small amount of syrup forms a soft ball
in a cold water or spins of long thread when dropped from top of spoon.
For the egg whites:
Start beating the egg whites with the cream of tartar in an electric mixer as soon as
the syrup is ready. Beat until stiff and glossy. Slowly as you are beating the egg
whites pour the hot syrup gradually at the side of the meringue and continue to
beat constantly until frosting is light and fluffy and hold soft peak.

Brazo de Mercedes
Ingredients

10 egg yolks

1 tsp vanilla extract

1 can (14 oz) condensed milk

confectioners/powdered sugar

Meringue:

10 egg whites

1/2 tsp cream of tartar

3/4 cup sugar

Prepare the meringue.

Combine filling ingredients and cook

until thick.

Finished product! You can divide the log

the presentation
meringue. of
into two. Prepare
(For a nice

Baked meringue.
(This the
wasmeringue.
already
Prepare
flipped over.)

Spread the filling on top. Then start

rolling into a log.)

PREPARE THE MERINGUE:

Beat the egg whites using an electric mixer.

Add cream of tartar until soft peaks form.

Gradually add the sugar. Continue mixing until texture is semi-firm.

Line a large cookie sheet with parchment paper greased with butter
and spread the meringue evenly on top.

Once spread evenly, comb the top of the meringue (I used fork).

Bake at 350 deg F. for 20 minutes or until top of meringue turns

light to medium brown.

Remove from oven. Set Aside.

PREPARE THE FILLING (WHILE THE MERINGUE IS STILL IN THE OVEN):

In a sauce pan, combine condensed milk, egg yolks and vanilla.

Simmer over low heat while stirring constantly until mixture

becomes thick.

Remove from heat. Set aside.

HOW TO MAKE BRAZO DE MERCEDES:

Sprinkle the confectioners sugar on top of the baked meringue then

place wax paper on the top part of the meringue followed by a
similar sized baking pan or tray. The meringue should now be in the
middle of two baking trays.

Flip the meringue then spread the filling evenly on top of meringue
and roll into a log.

Divide the log into two. (Like what I did on the picture above.)

Slice and serve. Enjoy!

Cheese Loaf
Ingredients
6 tbsp. unsalted butter
1 tsp. kosher salt
1 tsp. vanilla extract
1 stick cinnamon, preferably canela plus 1 tbsp. ground
2 14 cups flour
1 egg
2 cups sugar
Canola oil, for frying

Preparations

Bring butter, salt, vanilla, cinnamon, and 2 14 cups water to a boil in a 4qt.saucepan over medium-high heat. Remove and discard cinnamon, and add flour;
cook, stirring constantly with a wooden spoon, until a smooth d ough forms, about 5
minutes. Transfer dough to a bowl, and add egg; stir vigorously until dough is
smooth. Transfer dough to a piping bag fitted with 38" star tip and set aside.
Meanwhile, combine sugar and ground cinnamon in a large brown paper bag or a 9"
x 13" baking dish; set aside.
Pour oil to a depth of 2" in an 8-qt. Dutch oven; heat over medium-high heat until a
deep-fry thermometer reads 400. Working in batches, hold piping bag above oil,
and pipe about four 6 lengths of dough. Fry, turning often, until golden brown,
about 2 minutes.

Transfer to paper towels to drain briefly, and then transfer to bag or dish with
cinnamon-sugar mixture, and quickly shake or roll until evenly coated. Repeat with
remaining dough in piping bag.
A Tip For Frying Churros "If the oil is not hot enough when frying churros, the
results will be soggy and pale. To get churros with a moist center and a crisp,
caramelized exterior, heat the oil to 400 degrees. Do not crowd too many into the
pot at once, as it will lower the heat. And be sure to wait long enough between
batches for the oil to come back up to temperature." Ruben Ortega, executive
pastry chef of Hugo's in Houston, Texas

How to make chocolate syrup

Ingredients
1 cup (128 g) unsweetened cocoa
2 cups (500 g) sugar or sugar substitute
1/4 teaspoon salt
2 cups cold water (500 ml)
1 tablespoon vanilla

Preparations
Whisk together cocoa, sugar and salt in a 2 or 3-quart saucepan. It may
seem like you don't need that much space, but the liquid will seem to increase in
volume -- and it prevents splashing!
To reduce the caloric content of the syrup you can use Splenda instead of
sugar. But take note: if you're doing this, do not bake with it -- just use it as a drink
mix or topping. Also, you'll have to use it within a couple days of making as it does
not store well (when made with Splenda, that is).

Whisk in the cold water. Continue whisking until it's smooth and the lumps are
gone.
Cook over medium heat, bringing it to a light boil for 3 minutes. Keep
whisking it occasionally, but take it off the heat once the 3 minutes are up. It won't
thicken just yet, so don't worry if it's still too thin.
As it's cooling, add in the vanilla. You can also give 'er a quick taste test and
see if you'd like to add in a pinch more salt or a bit extra vanilla. Just don't burn your
tongue!
Pour into a resealable container and store in the refrigerator. If you made it
with regular sugar, it should keep for around a month. All the more reason to bake
tons of chocolate-y recipes!
Use on the treat of your choice and enjoy! Because how could you not?! And if
you're feeling sneaky, put your homemade syrup into a chocolate syrup bottle and
see if anyone notices!

Pan de Leche
Ingredients

1 cup milk, scalded and cooled

1 ounce active yeast

4 cups white flour

1/2 pound butter or margarine

1/2 cup sugar

1/2 tablespoon salt

4 eggs, beaten

Prepare the meringue.

1 teaspoon vanilla extract

EGG WASH:

2 eggs

1/4 cup water

4 tablespoons sugar

Preparations
Preheat oven to 375*F.
In a bowl, combine the milk, yeast and 2 cups of the flour and mix into a soft dough. Place in a
large greased bowl, cover with a towel and set aside in a warm place. Allow to double in size,
about 30-40 minutes. This forms the sponge.
In a mixer, cream the butter, the 1/2 cup of sugar and the salt until well blended. Mix in the 4
eggs and vanilla extract.
When the sponge has risen, add it to the butter and egg mixture and mix well to break it up.
Add the remaining 2 cups of flour. The dough should feel smooth and elastic. Add more flour or
milk to achieve this consistency.
Place the dough on a greased cookie sheet. Using a rolling pin, shape and flatten the dough
into a rectangle 1 inch thick. Allow to rise again for 30-40 minutes. In a bowl, combine the
ingredients for the egg wash.
Just before baking, score the dough lightly with a knife to make a checkerboard pattern of
rectangles 1 1/2 inches by 3 inches. Brush the top of the dough with the egg wash.
Bake for 35-40 minutes or until golden brown.
Allow to cool. Cut in half to make 2 approximately 1-pound loaves.