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Publication: I'm Not Martha
Sopapillas

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          I'M NOT MARTHA - Tuesday, May 8, 2007
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Help yourself to some great self-help videos on: EVTV1.com
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Hi! I'm Lizzy!!  and I'm not Martha!!!

This is when I miss the twice-a-week format!  If we had had 
a Friday letter you would heard from me about Cinco de Mayo. 
But alas it's Tuesday and the 5th of May was last week. 
Phoooey.  Then I got thiinking, "Why be dismayed?  These are 
goodies that can be tasted all the time."  So I opened up my 
recipe file to give you two of my dessert favorites.  I make 
these often in the summer and I never get a disgruntled 
dinner guest. Lots of oooohs and aaaaahs and seconds, please.

By the way, If you're interested we now have a forum. You can 
post comments on this and recent issues at... Not Martha forum


These two treats that will knock your socks off.  I apologize 
to those on reduced/no sugar diets.  I promise I'll do a 
newsletter that is just right for you all real soon.  Let's 
face it...we can all do with less refined sugar...just not 
today!

I adore (underline that) Sopapillas.  I had my first taste 
when I was very little and have been a fan ever since.  Once 
I was old enough to get near hot oil, I was making them. 
Fabu!  And especially in the hot weather.

Sopapillas have been a New Mexico favorite for hundreds of 
years which made their way to Baja during the first half of 
this century.  Derived from Indian fried bread, they are 
generally served hot with cinnamon and honey for dessert.  
Light and scrumptious!  A scoop iof rich vanilla ice cream 
really sets it off!

SOPAPILLAS

1 3/4 cups sifted flour
2 tsp baking powder
1/2 tsp salt
2 tbsp solid vegetable shortening
2/3 cup cold water
1 cup corn or canola oil
honey and/or cinnamon sugar to taste


Sift flour, baking powder and salt into a mixing bowl. Cut 
shortening in using two knives until it forms a coarse mix-
ture. Gradually add cold water. Mix together just enough to 
hold together as you would if making a pie crust. Turn out 
on a lightly floured surface. Knead gently until smooth. 
Cover and let dough sit for five minutes. Roll into a 
rectangle about 12" x 15". Dough will be very thin.

Cut into rectangles about 2" x 3" in size. Heat oil until a 
drop of water sizzles when dropped into it in large skillet. 
Drop a few sopapillas at a time into the oil. Turn them over 
three to four times to make them puff up evenly, then fry 
for two to three minutes on each side, until they are golden 
brown and puffed up like small pillows. Dust with cinnamon 
sugar or pour small amount of honey over the sopapillas. 
Serve hot. Makes about 20.


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here's my other fave.  It's more effort but way worth it!!!

Tres Leches Cake or Pastel de Tres Leches or Three Milk Cake 
is a butter cake flavored with vanilla. It is soaked in a 
mixture of three different milk products, hence the name 
Tres Leches. The three milks, when combined, create just the 
right sweetness, density and "mouth feel" for a rich cake, 
making it moist but not mushy.

This cake is very popular in Latin America, especially Mexico 
and Nicaragua. It is soaked in a mixture of three different 
types of milk: evaporated milk, sweetened condensed milk, and 
whole milk or heavy cream.

Going on the assumption that sweetened condensed milk has not 
been around for a long time, I was trying to narrow down the 
potential timeframe for the introduction of the recipe. It 
appears that sweetened condensed milk has been around since 
the 1800's. The product was originally created to preserve 
fresh milk.

THREE MILK CAKE or PASTEL DE TRES LECHES

For the Batter:
5/8 cup butter
1 3/4 cups sugar
8 egg yolks
2 1/2 cups flour, sifted
2 1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 cup milk
6 egg whites

For the Milks:
2 cups evaporated milk
1 1/2 cups sweetened condensed milk
3 1/2 cups table cream
6 egg yolks

For the Meringue:
6 egg whites
2 cups sugar
1 3/4 cups light corn syrup
2 limes, juice

Recipe Instructions:

Preheat oven to 350 degrees. Grease and flour a 12 by 8 inch 
cake pan.

Prepare the batter:

Cream butter. Gradually mix in sugar, and continue beating 
until mixture is light and creamy. Add egg yolks. Slowly 
mix in flour, baking powder, and salt. Add vanilla extract, 
and slowly mix in milk until batter is thick. In another 
bowl, beat egg whites until stiff.  

Fold into batter. Pur batter into cake pan. Bake for 40 
minutes or until edges are golden brown. Remove from oven 
and cool on rack.

Prepare the Milks:

Blend evaporated and condensed milks and table cream with 
egg yolks in a blender or food processor. Bring half this 
mixture to a boil in a saucepan, stirring constantly. Remove 
from heat and stir in remaining mixture. Pour over cake.

Prepare the Meringue:

In a double boiler, mix egg whites and sugar. Beat until 
stiff. Slowly add corn syrup, and continue beating until 
stiff peaks form. Add lime juice and continue beating until 
shiny. Remove from heat. Invert cake on a deep dish or 
platter. Spread meringue over cake and decorate with straw-
berries. Serve at room temperature.


My mouth is drooling.  I always have the makings in my 
kitchen. Maybe I'll just surprise everyone with a little 
ole...a little statutory Cinco de Mayo!

Lizzy

Questions...Comments...? email Lizzy


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To see more issues like this visit: Not Martha Archives

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END OF I'M NOT MARTHA - http://www.gophercentral.com 
Copyright 2007 by NextEra Media. All rights reserved. 

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