Biscochitos

Wow! It's been a long time since I have posted ANYTHING! I thought I had added this to my cookbook blog but it just wasn't there when I needed it. So, here it is!

INGREDIENTS:

• 1-1/2 cups lard (1lb box)
• 1-1/2 cups sugar
• 3 eggs
• 3 teaspoons anise seed
• 6 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup orange juice (plus 1/4 cup extra, if needed)
• 1/4 cup sugar + 1 tablespoon cinnamon

Cream together the lard and 1-1/2 cups of sugar. In a separate bowl beat the eggs and anise, add to the lard/sugar mixture. Mix well. (If I am wanting to use a cookie press, I will MELT my lard and then add all the other ingredients and just just mix in my KitchenAid mixer.

In a separate bowl, sift together the flower, baking powder and salt. Add this dry mixture to the wet mixture. Knead well with your hand until dough sticks together. It should be slightly sticky but able to form a firm dough ball. If the dough is too dry, add more orange juice one teaspoon at a time, if it is too sticky add  more flour one teaspoon at a time.

Divide the dough into three large balls and wrap in plastic wrap. Refrigerate overnight so the dough becomes firm and manegable. If you are going to use a cookie press, just go for it and skip the overnight refrigeration.

When you are ready to bake...

Preheat oven to 350 degrees. Roll out the dough with a liberally floured rolling pin on a liberally floured surface to 1/8 inch think and cut into desired shapes. If using a cookie press, fill your press and just go for it. Dip each side of each cookie into the cinnamon-sugar mixture and place on the cookie sheet sugar side up. If using a cookie press, i do not dip them into the cinnamon-sugar mixture, I just sprinkle them directly out of the oven.)

To ensure all cookies bake evenly, bake each shape cookie in batches of alike shapes and sizes. Bake for 10-15 minute until the bottom of the cookies are brown and the tops are golden.

Remove from oven and immediately dip the cinnamon-sugar again, dipping them while they are warm is key to getting the cinnamon sugar to stick. 

Store in a cool-dry place or freeze for up to six months.

My FAVORITE Apple Pie

I came across this apple pie recipe when I was looking to bake my first ever apple pie. It has been my one and only recipe I use. It's simple and I don't think I could ever do it any other way!

Ingredients

1 recipe pastry for a 9 inch double crust pie

1/2 cup unsalted butter (1 stick)

3 tablespoons all-purpose flour

1/4 cup water

1/2 cup white sugar

1/2 cup packed brown sugar

8 Granny Smith apples - peeled, cored and sliced

Directions

1. Preheat oven to 425 degrees F (220 degrees C). 
2. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
3. Place the bottom crust in your pan. Fill with apples, mounded slightly. 
4. Cover with a lattice work crust. 
5. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Buttercream Frosting

Made some excellent Buttercream Frosting for some cupcakes I made for our end of summer pool party here in our neck of the woods. Loved it and I will certainly make it again when I need some rather than buy a tub. I did accidentally put too much food coloring in so it was kinda weird in that respect but other than that it's a winner for me!!

Ingredients: (yields enough for 12 cupcakes)

1 cup butter, softened

3 1/2 cups powdered sugar

1 tsp milk

1 tsp vanilla

1/8 tsp salt

Directions:

1. In a bowl combine butter, sugar and salt. Beat till blended.
2. Add the milk and vanilla and beat for an additional 3-5 minutes or until smooth and creamy.

Strawberry Custard Cake

I haven't made this in a VERY long time but LOVE it!!! It's super easy. You can use any fruit you want. I originally had this with rhubarb and it was excellent but I like it with strawberries. I've also made it with blueberries and a strawberry/blueberry mix. You just can't go wrong...it is wonderful. I'm making it today for Mother's Day dessert. I can't wait!!!

Ingredients

• 1 package (18-1/4 ounces) white cake mix
• 4 cups chopped fresh or frozen strawberries
• 1 cup sugar
• 1 cup heavy whipping cream
• Whipped cream and fresh mint, optional

  Directions

Prepare cake batter according to package directions. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with strawberries and sugar. Slowly pour cream over top.

Bake at 350° for 40-45 minutes or until golden brown. Cool for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers. Yield: 12-15 servings.

Note: If using frozen fruit, measure fruit while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.