Spanish Roccos Galletitas Navidanas Food

RICOTTA PANCAKES

Steps:

• Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.
• Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
• Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.

SPANISH ROCCOS (GALLETITAS NAVIDANAS)

Steps:

• Preheat oven to 350.
• Heat oil in a small sauce pan.
• Add orange peel and fry until the pith (white part) is golden brown.
• Add anise seed to orange oil and fry for 2 or 3 minutes more.
• Strain the oil into a glass bowl and discard the orange and anise.
• Add shortening to oil. Stir till melted.
• Add wine to oil.
• Add sugar to oil.
• Place bowl of oil in refrigerator until cool.
• Add flour 1/2 pound at a time. Mix well.
• Roll out dough till about 1/2 inch thick.
• Cut cookies with 1 1/2 inch cookie cutter. Traditionally we make a doughnut shape with about 2 tablespoons of dough.
• Place cookies on un-greased cookie sheet.
• Bake 10-15 minutes until golden brown.
• Let cool and dust heavily with powdered sugar.

GALLETAS MARIA

Steps:

• Position 2 racks in the middle of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats (If you only have 1 baking sheet, let it cool completely between batches).
• Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
• Melt the butter in medium saucepan over low heat, remove the pan from the heat, and stir in the brown sugar with a wooden spoon (the sugar will get soft and saucy, but there may still be a layer of butter on top; don't worry, the mixture comes together as you add the rest of the ingredients).
• Stir in the egg, then the flour mixture, taking care not to overmix.
• Stir in the coconut, oats and nuts to make a textured cookie dough.
• Set aside until it gets to room temperature, about 30 minutes.
• Using a tablespoon-sized cookie scoop, or a tablespoon,scoop balls of the dough onto the prepared pans, arranging them about 2 1/2 inches apart. Bake until the cookies are golden brown with toasted edges, about 12 minutes.
• Cool cookies in the pans for a couple minutes then transfer with a spatula to racks to cool.
• BAKERS TIPS:.
• You can store unshaped dough for up to 3 days in the refrigerator. Store the cookies in airtight containers for up to a week. Freeze for 1 month for longer storage.

GALLETAS ELENA (MEXICAN COOKIES)

Steps:

• Preheat oven to 375°F.
• Beat the butter, sugar, egg yolks and vanilla extract together.
• Combine the flour, baking powder and salt, and sift them into the butter mixture. Stir to make a smooth dough.
• Shape the dough into small balls. Poke your thumb in the center of each ball to make a hole, and shape into rings.
• Dip each ring in nonpareils.
• Bake on lightly greased cookie sheets for 10-12 minutes, or until lightly browned.
• Cool before storing.

ROMALDO'S CARNITAS

Steps:

• Place roast on heavy duty foil.
• Combine all the rest of the ingredients, and spread on top of the roast.
• Seal foil securely and place in roasting pan.
• Bake at 300 degrees F for 3-1/2 to 4 hours (meat should be so tender it falls apart).
• Use 2 forks and shred roast while still warm.
• For each serving, spoon meat on a hot flour tortilla.
• Serve with guacamole and salsa and extra onions (opt).