King Ranch Polvorones Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Make the soup/tomato mixture, which is very bizarre and might scare you off. But please: Be brave and stick with me through this challenging time. You won't be sorry! In a large bowl, combine the soups and diced tomatoes and chiles. Add the chili powder, cumin, salt, pepper and chicken broth. Then--this is the time to be strong--stir it all together. Trust me!
• Line the bottom of the baking dish with half of the torn tortillas. Layer on half the chicken. Add half the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the wacky soup mixture. Then repeat the layers, beginning with the rest of the tortillas, and ending with the rest of the you-know-what.
• Cover with foil and bake for 45 minutes, then uncover and bake until bubbling, another 15 minutes.
• Look at that! Serve it with a salad and a dang hearty appetite.
• To make ahead and freeze: Fold foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and freeze until needed. When ready to bake, remove the plastic wrap, put the foiled-topped casserole back into a 9-by-13-inch baking dish and thaw. Bake at 350 degrees F following the baking instructions above.

Steps:

• Preheat oven to 375°F
• Cream butter with the 2 kinds of sugar until very creamy and light. Add eggs, one at a time, beating well after each addition. Add baking powder and salt to flour and add to cream mixture in thirds. Finally, blend in the brandy.
• Roll out on floured board to about 1/4 inch thickness. Cut with cookie cutter (smallest available). Place on greased cookie sheet and bake for approximately 12 minutes, until light gold in color. Sprinkle with mixture of sugar and cinnamon while still hot. Yields: about 5 dozen.

Steps:

• Pre heat oven to 325 degrees. Cream butter, sugar, butter-nut flavoring until fluffy. Sift flour and salt and add to creamed mixture, blending throughly. Add young pecans and mix well. Shape into 1 inch balls and place on baking pan. Bake at 325 for 20 minutes. Do NOT brown. Cool, then roll in powdered sugar. For chocolate cookies: Add 1/4 cup cocoa to the flour mixture and use vanilla instead of the butter-nut flavoring.

Steps:

• Preheat oven to 400^F.
• In a large bowl, beat shortening and butter until fluffy.
• Add sugar a little bit at a time.
• Add egg yolks, orange juice, and peel.
• Stir in flour with spatula.
• On a floured surface, roll out the dough to 3/4". Cut out 2 1/2" circles and place them on a greased baking sheet. Roll the dough scraps and continue to roll until all the dough is used.
• Bake for 25 minutes. Be careful not to overcook them--they are done when they are barely starting to tan.
• Transfer to a rack to cool.
• Sprinkle with powdered sugar through a fine sieve.

Steps:

• Preheat oven to 350.
• In large bowl, soak tortillas in broth for 2 minutes.
• Remove tortillas and set aside.
• Add soups, Rotel,& chilies to broth.
• Mix well.
• Grease a 9 x 13" baking dish.
• Layer 1/3 tortillas, 1/3 sauce, 1/3 cheese& 1/2 the chicken.
• Repeat layers twice, ending with tortillas, sauce, then cheese.
• Cover with foil& bake for 45 minutes.
• Remove foil, bake an additional 5-10 minutes.

Steps:

• Toast the flour in a non-stick skillet over medium heat, stirring constantly to prevent burning, until it turns light brown, about 5 minutes. Let cool, at least 15 minutes.
• Cut waxed paper into twenty 4-inch squares.
• Stir butter, sugar, powdered milk, and lemon extract into the flour. Mix well. Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. Wrap candy in the waxed paper and twist the ends. Repeat until all of the candy mixture is used up.