Coffee Prune Cream Of Wheat Sweet Tamales Recipes

Steps:

• Boil milk with sugar and coffee.
• Once it has started to boil, add the cream of wheat gradually , stirring with a wooden spoon, until it has a compact doughy consistency.
• Withdraw from stove top and add the butter and egg yolks, mixing well.
• Next add the beaten egg whites to soft peak stage, in gradual folding motions. .
• Have the banana leaves lightly toasted over a stove top or burner grill , or presoaked corn leaves ready for filling.
• Spread about 1 scant tablespoon of dough on the center of each leaf , placing 2 or 3 chopped prunes in the center.
• Wrap and secure tamales and cook in a tall vapor pot for an hour.

Steps:

• If using corn husks, soak in warm water for a 1/2 hour until pliable and then drain. If using banana leaves, Defrost the banana leaves overnight in the refrigerator if frozen, and cut off any hard sections or sections with holes. Cut the leaves into unbroken 12 inch pieces. If the leaves are pliable, proceed with the recipe. If not steam the banana leaves in the top of a double boiler until soft and pliable, 20 to 30 minutes. Set aside until ready to assemble the tamales.
• In a small saucepan gently heat the rum. Place the raisins in a small bowl and cover with the warm rum. Let the raisins soak and absorb the rum while you prepare the masa.
• In the bowl of an electric mixer beat the vegetable shortening until very light, about 1 minute. Add the sugar and half of the masa and beat until combined. Mix the milk and coconut milk and add alternately with the remaining masa in several batches to the mixture until the mixture is the consistency of medium-thick cake batter. Add baking powder, salt, and cinnamon, and beat for 30 more seconds. Add the melted butter and beat to incorporate, being careful not to overmix.
• Spoon about 3 tablespoons of the masa batter into the center of a banana leaf. Place about 2 teaspoons of the plumped raisins in the center. Fold 1 side over the batter and then the other to enclose the filling. Bring the bottom and the top over the filling to create a package. Tie the tamale with a piece of string, and repeat with the remaining masa batter and filling.
• If using corn husks spoon about 2 tablespoons masa down the center of the husk and then about a tsp of raisins. Fold both sides over the masa and then fold up the bottom. (Please refer to the photos for guidance).
• Line an insert steamer with a layer of unused banana leaves. Lay the tamales in the lined steamer, and steam over simmering water until the tamales are cooked through and release easily from the banana leaf wrappers about 1 1/2 hours.

Steps:

• Soak cornhusks in hot water at least 2 hours or over night before preparation.
• For filling, combine sugar, cinnamon and nutmeg.
• Pare apples and chop into bite sized pieces.
• Put apples in a large bowl and sprinkle with cinnamon and sugar as you add the apples.
• When you have 8 cups, put apples, water and butter into a saucepan.
• Cover and cook over low to medium heat, stirring once or twice, for 15-20 minutes or until apples are tender.
• For the masa, puree half the cinnamon apples in a food processor, reserving the remaining apples for the filling.
• With an electric mixer, beat cream cheese, butter, baking powder, salt and sugar on medium high speed until light and fluffy, about 2 to 3 minutes. Combine 1 cup of warm apple juice with 1 cup instant masa mix until just combined.
• Add half of the combined masa to butter mixture on medium speed until just incorporated. Add remaining masa mix and mix until just combined. Slowly add the pureed cinnamon apple to masa mixing on medium speed.
• The masa mix should have the appearance of cake batter. If not add additional apple juice or water.
• Refrigerate covered 15-20 minutes.
• Mix together the remaining cinnamon apples, golden raisins and walnuts.
• To assemble, lay out a few drained cornhusks. Add 1/4 cup tamale batter to the center of the cornhusks (roughly 2" from the square end and 1 1/2" from the tapered end) leaving a 1/2" on both sides and spread it out.
• Place a tablespoon of filling in the center of the masa. Roll one side inward forming a roll of masa around the filling, the roll other side together.
• Twist each end in opposite directions forming a tight cylindrical tube and tie the ends with a 1/4" strips torn from soaked cornhusks.
• Place tamales between two slightly moistened towels as they are formed to prevent them from drying out.
• To Steam: Line steamer bottom with cornhusks, place tamales in single layer and cover with slightly moist towel. Steam for about 25 minutes and allow to rest for 15 minutes more in the steamer for masa to set up prior to serving. When first finished steaming, they are the consistency of polenta of cream of wheat. As it "sets" it will firm up.
• Optional: Top with a scoop of ice cream and drizzle the hot tamales with caramel sauce.

Steps:

• Sort corn husks, setting aside any torn ones.
• Soak intact husks in warm water for at least 1 hour or until softened and easy to fold.
• Beat 2/3 cup lard in large bowl until creamy.
• Combine flour, corn meal, sugar, cinnamon and salt in medium bowl.
• Alternately add flour mixture, water and sweetened condensed milk to lard, mixing well after each addition.
• Melt remaining lard and gradually stir into masa mixture, mixing until consistency of thick cake batter (masa).
• Stir in vanilla, raisins and nuts.
• Spread 1/4 cup masa, using back of a spoon, to form a square in the center of one husk.
• Fold right then left edge of husk over masa.
• Fold up bottom edge.
• Repeat with remaining ingredients.
• Place vegetable steamer in pot with lid and add water to just below steamer.
• Arrange tamales upright in steamer rack.
• Cover top of tamales with reserved dry husks and a damp towel and cover.
• Bring to a boil then reduce heat to low.
• Steam, adding water as needed, for about 1 1/2 to 2 hours or until masa pulls away from husks.

Steps:

• In a medium saucepan, simmer the prunes in water until soft, drain and puree. Combine the puree in a saucepan with the sugar and heat until the sugar dissolves. Add the lemon juice and vanilla.
• Beat the egg whites until frothy, add the cream of tarter, and beat until stiff. Fold the prune puree into the egg whites.
• Pour into a buttered and sugared 2 quart baking dish and bake in a preheated 300 degrees F (150 degrees C) oven until nicely browned. Refrigerate and serve chilled with whipping cream.