Atole Pinon Hotcakes Recipes

Steps:

• Sift flour and bicarbonate of soda,
• Make a hole in the centre of the flour,
• Break eggs into large jug,
• Add milk and sugar, beat with a fork until mixed.
• Gradually whisk the milk mixture into the flour until smooth.
• Cover the bowl with plastic wrap and put in the fridge for 30 minutes.
• Put 1/2 teaspoon of butter in a frying pan, turn heat up to medium.
• Fill a 1/4 cup with mixture, when butter is melted pour the batter into the pan.
• Cook the hotcake for about 2 minutes or until it is just set around the edge and small bubbles have burst on the surface.
• Using an egg slice, turn the hotcakes over and cook for another 2 minutes or until the other side is lightly browned.
• Serve with maple syrup, chocolate spread, lemon curd, jam -- .

Steps:

• In a 2 quart saucepan, over a medium low heat, place the oil, onion, rice, and pinon nuts. Saute until the nuts turn golden. Add the water and salt. Cover and simmer for 20 to 25 minutes, until the rice is cooked and the water is absorbed.
• Toss the green onion on top of the rice to garnish.

Steps:

• In a large bowl, mix all dry ingredients together.
• In a separate bowl, mix eggs and oil.
• Add milk and dry ingredients to egg and oil mixture.
• Mix until batter is smooth, but still lumpy, being careful not to over mix.
• Cook on a hot griddle. Prior to flipping the hotcake, spread pine nuts evenly throughout. Serve with hot maple syrup and whipped butter.

Steps:

• Preheat the oven to 350 degrees.
• With an electric mixer, in a medium size bowl, cream the butter and sugar. Stir in the vanilla, grated chocolate, and pine nuts. Mix in the flour and salt. Chill the dough.
• When ready to bake, roll out the dough, on a floured surface, to a 1/4 inch thickness. Cut out the cookies with a 2inch round cookie cutter. Gather the scraps together and reroll the dough to cut out more cookies. Place slightly apart on a nonstick baking sheet.
• Bake for 10 minutes, or until the cookies are dry and firm. When cool, dust the cookies with the powdered sugar.

Steps:

• Add corn, milk, sugar, brown sugar, cinnamon, and salt to a blender and puree until smooth. Heat in saucepan until warm. Serve in mugs with cinnamon sticks.

Steps:

• Bring the vinegar to a boil in a mdeium saucepan. As soon as the vinegar starts to boil, add the Uncle Lou's Corruption and stir to dissolve completely. remove from the heat and stir in the hot sauce and honey. Put nto sealable containers and remember to shake well before using. Store for up to 1 month.

Steps:

• Whisk together flour and 2 cups water in a 3-quart heavy saucepan.
• Purée pineapple with sugar and remaining 3 cups water in a blender until smooth and pour through a sieve into flour mixture. Stir mixtures together with a wooden spoon and simmer, stirring constantly, 15 minutes.
• Atole keeps 1 day, cooled completely before being covered and chilled. Reheat before serving.

Steps:

• Preheat oven to 400°F.
• Cook pasta in salted boiling water til andante.
• Heat the olive oil in large skillet over med-high heat.
• Add garlic and onion and saute for 3 minutes or until the onion is soft.
• Add the chicken to the skillet and cook until the chicken is done.
• Add the artichokes, salt & pepper & white wine.
• Toss and coat everything.
• Sprinkle feta cheese on top.
• Place in the oven until the feta starts to melt.
• Remove and add the chopped tomatoes on top. Spring onion can also be added to the top. Toss and serve.

Steps:

• Place the masa, water, cinnamon and piloncillo in a blender. Blend until smooth, about 3 minutes.
• Pour the contents of the blender into a sauce pan and bring the mixture to boil over medium heat, stirring constantly. When the mixture reaches a boil, turn the heat to low and continue to whisk for 5 minutes.
• Remove the pan from the heat and stir in the vanilla. Pour into mugs and serve hot.