Thanks to everyone who entered my giveaway. Rosemary was chosen as my winner this time. Please check back for more great recipes and giveaways. I’ve got a great one coming up for a Downton Abbey cookbook in the weeks to come.
Oh decisions, decisions. For my final post in the Muy Bueno Spotlight I have really had a hard time chosing what to make. I know, I was whining about this “problem” in my last post, but it is true. Between the gorgeous photos and all the recipes I am anxious to make, this has been the hardest part of writing these last two posts.
My plan was to cook a recipe from each contributor. My first recipe was for Yvette’s Mushroom, Jalapeno and Cilantro Salsa, the second for Veronica’s awesome Shredded Brisket Tacos, so obviously this post belongs to Vangie.
I thought that a cocktail would be nice so I flipped through the book looking for her favorite and found it interesting that all the cocktail recipes belonged to her daughters. Hmmm, I guess we know who drinks all the cocktails in their family. Just sayin’ 😉
Thinking that a dessert would be good I searched through the book again and finally decided on Vangie’s sopapillas. In the book she says she really likes savory fillings for her sopapillas and I do like that too, but I LOVE them the way I first had them, warm with cinnamon sugar and lots of honey. The only person in my family who loves them more than me is my son. Man, is he going to think he’s died and gone to heaven when he gets home.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons vegetable shortening
3/4 cup warm water
Cinnamon-sugar (1 teaspoon ground cinnamon mixed with 1/4 cup sugar)
In a large bowl, sift together flour, baking powder, and salt. Cut in shortening, mixing together until mixture resembles coarse crumbs. Gradually stir in water just until dough pulls together. I did this step in my food processor and it literally took just moments.
Divide dough into 5 pieces. Roll out each piece of dough on a lightly floured surface into an 8-inch diameter circle. Cut each circle into 4 wedges.
Heat about 1 – 2 cups oil (I set my heat to medium high) in a deep frying pan. (When the oil is good and hot) Add a few of the the tortilla wedges at a time. The wedges will puff up. Turn once so they will puff evenly on both sides; then turn back to brown on both sides.
Drain on paper towels. While warm, coat each sopapilla with cinnamon-sugar mixture. Serve with honey.
Makes 20 pillowy crispy clouds of deliciousness
I’m a little sad that this is my last recipe in this series and our cookbook spotlight has come to an end. I have really enjoyed these last three posts. Through their recipes and beautiful photos, I feel like Yvette, Veronica, Vangie and of course, Jesusita, have welcomed me into their family and set a place for me at their table.
This book is full of old and new family recipes that are sure to satisfy any of your Mexican food cravings. With beautiful color photographs of each and every dish (which is my true measure of a great cookbook) you will certainly be like me, unable to make up your mind which dish to prepare. Two of my favorite little touches in the book are the sillouettes which indicate who the recipe is credited to and the memory or thought that is associated with each.
My Muy Bueno Cookbook now has a special place in my kitchen next to my other well loved books. Even though this is my last recipe for this spotlight, it is far from being the last time I will use this book. I still can’t wait to make those Mexican Wedding Cookies, or that delicious sounding Roasted Green Chilis with Buttermilk and Cheese dish, oh yeah, and then I’m going to try those Stacked Red Enchiladas, then maybe . . . well, you get the idea.
Hippocrene Books and Muy Bueno have provided the participating bloggers of this spotlight with an extra copy of the Muy Bueno Cookbook to give away to our readers. If you’d like to enter my giveaway please just leave me a comment saying so. That’s it. It is that easy. I’ll draw my winner on Monday, October 8th. You never know, you may just be one comment from having your own place at the Muy Bueno table. One comment only please. Sorry, but this contest open to US residents only.
**Even though I have been furnished with both a cookbook for myself and one to give away courtesy of Hippocrene, the opinions stated here are my own.