Pinon Candy
Makes: 24 candies
Source: Mexican Recipes To-Go
Ingredients
2 cones piloncillo, shredded =or=- dark brown
1 cup water
2 tablespoon butter (do not use margarine)
1 1/2 cup toasted pine nuts =or=- pecan halve, s
1 teaspoon vanilla
Directions
Note: Piloncillo is unrefined sugar that is purchased in hard cones. It comes in colors from beige to brown.
Heat piloncillo and water to boiling in 2-quart saucepan, stirring constantly. Reduce heat slightly. Cook, without stirring, to 236F on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water.
Remove from heat. Immediately remove thermometer. Stir in butter. Cool 8 minutes without stirring. Stir in pine nuts and vanilla. Beat with spoon until slightly thickened and mixture just coats pine nuts but remains glossy, about 1 minute. Drop by rounded teaspoonfuls onto
waxed paper. Let stand until candies are firm. Store tightly covered at room temperature.
Enjoy! Pinon Pie
Makes: 1 pie
Source: New Mexico Kitchens
| Ingredients | |
| 1 8-inch baked pie shell 1/4 cup real butter 3/4 cup brown sugar, firmly packed 4 eggs | 1 cup light corn syrup 1 cup pinon nuts 1/4 teaspoon salt 1 teaspoon lemon juice |
Directions
Cream butter and brown sugar. Beat in eggs one at a time until mixture is light and fluffy. Beat in the corn syrup. Stir in nuts, salt and lemon juice. Pour into baked pie shell and bake at 375 degrees for 30 to 40 minutes. Serve plain or with whipped cream or ice cream. Tamales
Pinon-Cheddar Tamales
Makes: (Not specified)
Source: Recipe Gold Mine
| Filling | |
| 1 cup fresh or frozen corn kernels 5 garlic cloves, minced 3 to 4 fresh Serranos, minced | 1 cup pine nuts, toasted 1 pound mild Cheddar cheese, grated 1/2 teaspoon salt |
| Prepare dried corn husks. In a bowl, mix filling ingredients together. | |
| Masa | |
| 6 cups Masa Harina® 1 tablespoon salt 1 3/4 cups vegetable oil | 1/4 cup garlic-flavored oil or vegetable oil plus 1 teaspoon garlic powder 4 1/2 cups chicken stock, or more |
Directions
Measure the Masa Harina® and salt into a large bowl. Add oil or oils, the garlic powder if you are using it, and the stock. Mix with your hands until smooth. When well blended, the masa should have the consistency of moist cookie dough. Add more stock if needed for consistency. Keep the dough loosely covered while working.
Hold a corn husk flat on one hand, smooth side up. Spread dough over the husk. With a rubber spatula, spread a thin layer of masa across the husk, but not to the edges. top with filling spread more thickly through the dough's center, stopping short of the dough's edges. Make sure that the dough's edges meet to enclose all the filling. Secure the tamale by folding the wrapper over or tying it. Steam tamales.