Homemade Flour Tortillas 2 Or 3 Ww Points Food

HOMEMADE FLOUR TORTILLAS

Steps:

• Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
• Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

HOMEMADE FLOUR TORTILLAS - 2 (OR 3) WW POINTS

Steps:

• Put the flour, shortening, baking powder, and salt in food processor. With the machine running, add the water through the feed tube; process just until a soft dough forms. Divide the dough into 6 pieces and shape each into a ball. Roll each ball out between sheets of plastic wrap into a 6-inch round.
• Set a medium nonstick skillet over medium heat and heat until a drop of water sizzles in it. Reduce the heat to medium-low. Add a dough round and cook until speckled and slightly puffed, about 1 1/2 minute on each side. Transfer the tortilla to a plate lined with a clean kitchen towel; fold the towel over to keep the tortilla warm. Cook the remaining dough rounds to make a total of 6 tortillas, stacking them in the towel as they are cooked.
• To reheat the tortillas, wrap each one in a separate paper towel or napkin and microwave on High until heated, about 5 seconds for each tortilla.

HOMEMADE FLOUR TORTILLAS

Steps:

• Mix the flour, baking powder and salt in a mixing bowl.
• Add the oil to the warm water.
• Add the oil/water mixture to the flour mixture, one tablespoon at a time.
• Mix the dough after each addition of oil/water.
• Repeat this process until all the oil/water has been added.
• Note: The dough will be sticky.
• Knead the dough on a floured board for 4-5 minutes, adding more flour as needed.
• Place the dough back in the mixing bowl and cover with a damp towel.
• Let the dough rest for 20 minutes.
• Pinch the dough into 12 golf ball-sized balls.
• Place the balls on a platter or board and cover with the damp cloth.
• Let the balls rest for 10 minutes.
• Preheat a cast iron skillet (works best) or other skillet over medium heat.
• Roll out the balls to a 6- or 7-inch diameter, about 1/8 inch thick.
• Place one tortilla in the preheated skillet and cook for about 30 seconds.
• Flip the tortilla over and cook it on the other side.
• Repeat with remaining tortillas.

HOMEMADE FLOUR TORTILLAS

Steps:

• 1. Combine the flour, salt, and baking powder in a large bowl. Add the shortening and hot water, mixing until a soft dough forms.
• 2. Divide the dough into 16 pieces and shape each into a ball (these are called testales). On a floured surface, using a floured rolling pin, roll out each ball to a 6-inch circle.
• 3. Heat a griddle until hot. Place a tortilla on the griddle and cook until the bottom is lightly browned in spots, 1 to 2 minutes; the tortilla will puff up. Turn and cook until lightly browned in spots on the second side. Place in a towel-lined basket and cover with the towel to keep warm while you cook the remaining tortillas. Serve immediately.
• Variation:
• For extra flavor and crunch, add 1 cup finely chopped pecans to the dough, mixing thoroughly.

AMISH BOILED COOKIES - 2 WW POINTS

Steps:

• In a small saucepan, over medium heat, mix the butter, milk, sugar, and cocoa.
• Bring to a boil and cook for 1 minute
• Remove from heat and stir in the peanut butter, vanilla, and salt.
• Mix in the oats and pecans.
• Using a small cookie scoop or teaspoon, drop onto waxed paper and allow cookies to stand 1 hours
• Store in an airtight container.