What you’ll need:
- 1 ½ cups finely crushed regular or cinnamon graham crackers (24 squares)
- 1/3 cup butter, melted
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon (optional)
- 9-inch pie plate
What you’ll need:
4 Bolillo rolls (Mexican white bread)
2 cups butermilk
8oz margarine or butter
1 cup sugar
1/2 Tablespoon nutmeg
1/2 Tablespoon cinnamon
Place the chunked bolillo rolls in a medium bowl, pour the milk , add the cinnamon, and nutmeg and let them soak for ten minutes. Add the eggs, the spread, and the sugar. Mix all ingredients with a wooden paddle to a smooth and creamy paste. Preheat oven to 230F. Grease a baking pan and pour the mixture. Bake for 23 minutes or until a toothpick inserted into the cake comes out clean.
Serves 4-6. Per serving: 390 cal, 49g carbs, 15g protein, 17g fat, 100mg chol, 400mg sodium, 4g fiber = 11 Weight Watchers Pointplus Value (3 points per serving)
Recipe from Dash Magazine
2 3/4 cups unbleached all-purpose flour
1/3 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter
1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, or a combination, optional
2 large eggs
2 teaspoons vanilla extract or the flavoring of your choice
1/2 cup to 2/3 cup half and half or milk
2 teaspoons milk
2 tablespoons sparkling white sugar or cinnamon sugar, optional
1) In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
2) Work in the butter just until the mixture is unevenly crumbly; it is normal for some larger chunks of butter to remain unincorporated.
3) Stir in the fruit, chips, and/or nuts, if you are using them.
4) In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.
5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
6) Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
7) Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5″ circle (if you have not incorporated any add-ins); or a 6″ circle (if you have added fruit, nuts, etc.). The circles should be about 3/4″ thick.
8) Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
9) Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.
10) Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
11) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
12) Bake the scones for 20 to 25 minutes, or until they are golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn’t look wet or unbaked.
13) Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract
2 beaten egg yolks
2 beaten egg white
1 cup confectioners’ sugar
1/4 teaspoon ground cinnamon (optional)
Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.
1 3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Mix together the flour, baking powder and salt. Set aside. In an electric mixer, beat the butter, gradually adding the sugar, until light and fluffy. Add the eggs one at a time, beating thoroughly after each addition. With the mixer on the lowest speed, add the vanilla, flour mixture, and cinnamon, mixing until thoroughly blended.
Preheat both sides of a pizelle (krumkake) iron over medium heat. When the iron is hot, open it, add one tablespoon of the batter and close the iron. Place on the heat for 20 seconds, then flip. Cook the second side for 20 seconds, then flip again and cook for a final 20 seconds.
Open the iron, remove your unrolled cone and roll around a mold to form the cone.