1 large egg, separated
2 cups lard
4 cups all-purpose flour
3 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
3/4 cup sugar
2/3 cup sugar
4 teaspoons ground cinnamon
Confectioners’ sugar, optional
Place egg white in a small bowl; let stand at room temperature 30 minutes.
Preheat oven to 375°. In a large bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, cinnamon and salt; gradually beat into lard.
Beat egg white on high speed until stiff peaks form. Gently whisk in sugar and egg yolk. Gradually beat into lard mixture. Turn onto a lightly floured surface; knead gently 8-10 times.
Divide dough into 6 portions. On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes.
In a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners’ sugar. Cool on wire racks.
1 cookie: 47 calories, 3g fat (1g saturated fat), 4mg cholesterol, 10mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 0 protein.
1/2 cup water 1/2 cup 2% milk 1 tablespoon canola oil 1/4 teaspoon salt 1 cup all-purpose flour 1 large egg, room temperature 1/4 teaspoon grated lemon zest Additional oil for frying 1/2 cup sugar 1/4 teaspoon ground cinnamon Directions
In a large saucepan, bring the water, milk, oil and salt to a boil. Add flour all at once and stir until a smooth ball forms. Transfer to a large bowl; let stand for 5 minutes.
Beat on medium-high speed for 1 minute or until the dough softens. Add egg and lemon zest; beat for 1-2 minutes. Set aside to cool.
In a deep cast-iron or heavy skillet, heat 1 in. oil to 375°. Insert a large star tip in a pastry bag; fill with dough. On a baking sheet, pipe dough into 4-in. strips.
Transfer strips to skillet and fry until golden brown on both sides. Drain on paper towels. Combine the sugar and cinnamon; sprinkle over churros. Serve warm.
1 fritter: 122 calories, 5g fat (1g saturated fat), 17mg cholesterol, 60mg sodium, 17g carbohydrate (9g sugars, 0 fiber), 2g protein.
1 cup butter, softened 1/2 cup confectioners’ sugar 1/2 cup sugar 1 large egg, room temperature 1 teaspoon vanilla extract 3-1/4 cups all-purpose flour 3/4 cup finely chopped pecans 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground cinnamon BUTTERCREAM: 1/2 cup butter, softened 1 tablespoon heavy whipping cream 1 teaspoon vanilla extract 2 cups confectioners’ sugar 1/2 cup dulce de leche 2 tablespoons ground pecans Directions
In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, pecans, baking powder, salt and cinnamon; gradually beat into creamed mixture; dough will be soft. Form dough into a disk; wrap and refrigerate 1 hour or until chilled.
Preheat oven to 350°. On a floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter; re-roll dough scraps as needed. Place 2 in. apart on parchment-lined baking sheets.
Bake until until edges begin to lightly brown, 10-12 minutes. Remove from pans to wire racks to cool completely.
For buttercream, in a large bowl, beat butter, cream and vanilla until creamy. Beat in confectioners’ sugar alternately with dulce de leche until smooth. Sprinkle cookies with additional confectioners’ sugar. Pipe buttercream onto cookies; sprinkle with pecans. Store, covered in refrigerator.
3/4 cup sugar 1/4 cup water 1 package (8 ounces) cream cheese, softened 5 large eggs
1 can (14 ounces) sweetened condensed milk 1 can (12 ounces) evaporated milk 1 teaspoon vanilla extract Directions
In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.
Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar.
Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes.
Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight.
To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.
5.Cinnamon-Sugar Sweet Potato Pastries
1/2 cup mashed sweet potato 2 ounces cream cheese, softened 1 tablespoon brown sugar 1/2 teaspoon grated orange zest 2 tubes (8 ounces each ) refrigerated crescent rolls 1/2 cup sugar 2 teaspoons ground cinnamon 1/4 cup butter, melted Directions
Preheat oven to 375°. In a small bowl, combine sweet potato, cream cheese, brown sugar and orange zest. Unroll crescent dough and separate into 4 rectangles; press perforations to seal. Cut each rectangle into 4 triangles. Repeat with remaining dough. Place 1 teaspoon potato filling in center of each triangle. Fold dough over filling and pinch seams to seal.
Place 2 in. apart on parchment-lined baking sheets. Bake 10-12 minutes or until golden brown. Cool slightly. In a small bowl, mix sugar and cinnamon. Brush pastries with butter; coat with cinnamon-sugar mixture.
Test Kitchen TipsCinnamon comes in two basic types: Ceylon and cassia. Ceylon cinnamon’s delicate, complex flavor is ideal for ice creams and simple sauces. The spicy, bolder cassia cinnamon (often labeled simply as cinnamon) is preferred for baking.Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.You’ll love these 55 must-try sweet potato recipes. Nutrition Facts
1 appetizer: 88 calories, 5g fat (1g saturated fat), 6mg cholesterol, 125mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.