Empanada Croissant type dough

This is based on a recipe from "Tapas, the little dishes of Spain" by Penelope Casas, pp. 105-106. I thought that I had lost the recipe and the book it was in but I am so glad that I found it again.

I've made some changes to the recipe which I'm recording here. I only make these in cool weather. This year I had trouble with getting the butter soft enough to spread as this kitchen is rather chilly.

Makes about 30-40 empanandas depending on size. I usually use a 5-6" straight sided bowl to cut out the circles.

350F about 30 minutes or until crust is nicely browned and smells good.

I usually make this dough twice in order to have enough for the meat filling. Doing that works better than doubling the recipe. 

Turnover Dough

1. Mix together in large bowl

• 3 c. flour
• 1.5 tsp salt

2. Then incorporate in

• 3/4 c. cold water
• 4.5 t. vinegar
• 2 egg yolks

3. Work with your hands until the dough forms a smooth ball. Wrap with plastic wrap and let sit 30 minutes.

4. Roll the dough into a 10 x 15 inch rectangle.

5. Spread 1/3 of the 1 cup of butter over the dough with rubber spatula

• 1/3 c. butter

6. Fold one side over the top, then fold over the other side business-letter? fashion. I do not understand this direction so I fold one third over from left side, then fold one third over from right side to end up with 3 layers.

7. Wrap in plastic and refrigerate for 15 minutes

8. Repeat steps 5-7

9. Repeat steps 5-6 and refrigerate for 1 hour

Now it's ready to roll out and cut out 5-6" circles for filling.

10. Roll out to approximately 1/8", cut out 5-6" circles. Put on parchment paper (works best but can use foil) lined pan. 

11. Brush along circle edge with some beaten egg to help empanada seal.

12. Put a generous tablespoon of filling on 1 side of circle. Fold dough in half to make half circle. Press with fork to seal edge.

13. Once pan is full, brush top of empanada dough with beaten egg to help brown.

14. Bake at 350F until done.

Lazy 3 ingredient raw brownies

Process in food processor as fine as everything will go. May still have bits of walnuts but it still tastes fine. 

• 6 T. unsweetened cocoa
• 2.5 c. dates
• 1.5 c. walnuts

Then press in 8x8 pan. Then I usually cut into squares and freeze so I can have little bits here and there so it doesn't go stale.

Optional Date Frosting 

Put

• 16 dates

into 

• about 1/2 c. nut milk

Microwave about 30 seconds to 1 minute to get hot. Let sit for about 10' to soften

Process softened dates in food processor with

• 1 t. vanilla
• 1/4 t salt
• milk from soaking if needed

Then put processed date mixture back in microwave and heat in 30 second intervals till it thickens.

Apply to brownies while hot and let cool.

Note: To be more efficient can soak the dates in hot milk while making brownies. Don't really need to clean the food processor between brownies and date frosting unless little brownie bits in the frosting bother you.

I think the original recipe came from https://chocolatecoveredkatie.com/the-ultimate-unbaked-brownies-raw-vegan/

My previous recipes:

• https://katsrecipes.blogspot.com/2020/03/raw-brownies-with-date-frosting.html
• https://katsrecipes.blogspot.com/2018/01/chocolate-brownies.html

Irish Soda Bread made with buttermilk

 I was inspired to make this after watching the Hillbilly Kitchen on https://www.youtube.com/watch?v=fx9mjh0Tigs

It was easy to make. I made 1/2 recipe. It was a very dense bread, sliced and kept well. It didn't seem to rise much if at all. Next time I will put into 4x8 loaf pan and use parchment paper.  (This bread tastes sweeter than GF version.)

(See GF soda bread notes http://glutenfreekat.blogspot.com/2022/05/gluten-free-irish-soda-bread-with.html )

Combine dry ingredients

• 2 c. flour
• 3/4 t. baking soda (original was 1/2 t. I think it rises a little more with 3/4 t.*)
• 1/4 t. salt (original was 1/2 t.)

Make well and add

• 1 c buttermilk
• 1/2 egg (Optional. Supposed to lighten bread.**)
• 1 T butter (Optional. Supposed to moisten bread. I didn't do. Bread was fine.)
• sugar (Optional. Not needed. Bread was sweet.)
• raisins, currants (Optional)

Stir, don't overmix, should be crumbly. Squeeze together with hands until stuck together. Not perfectly smooth is OK. OK to leave crumbs behind in bowl.

Shape into round shape. Put in floured cast iron skillet without touching sides. Cut cross to bless bread and slits to let the fairies out. Cross and slits are supposed to help bread rise. Use your fingers to brush buttermilk left in measuring cup on top of bread. Can also brush on beaten egg if you want to. I didn't.

Let bread rest while you preheat oven to 425F.

Bake 15' at 425F. Then turn oven down to 350F and

Bake 30-60 minutes at 350F until bread is cooked in middle and sounds hollow when tapped.

Brush top with a piece of butter. Supposed to keep the crust from being too hard. (Definitely works)

• *5/6/22 Increased baking soda to 3/4 t while decreasing salt to 1/2 t. Maybe slightly better rise. Bread might be a tad more crumbly? but still sliced well and tasted good. I wonder what would happen if I slightly kneaded the bread instead of pushing it together.
• **5/7/22 Added egg. Rose higher. Made a cake like bread with yellow inside. Both versions still taste good.

Posole Rojo

 Got this recipe and some dried peppers from our friends Tammy & Dave. Very delicious!

Chile Sauce

Destem & deseed, soak till soft, about 30'

• 3/4 c dried chiles de arbol
• 4-5 dried ancho chile

Transfer to food processor, blend till smooth, strain through fine mesh, and discard solids

• soaked chiles from above
• 3/4 soaking water
• 2 smashed garlic cloves
• 1/2 t salt

Meat

Rub 

• 2 lbs pork roast butt (fatty meat, but can skim off fat) (Pork loin too dry)

with

• 2 tsp ground cumin
• 1/2 tsp salt

then set aside.

Heat in Dutch oven over medium heat

• 2 Tbsp veg oil

Add and cook till soft, about 5'

• 1 large onion chopped
• 4 garlic cloves, chopped finely

Push vegetables to one side of pot and increase heat to medium high.

Add seasoned pork to other side of pot and sear till lightly brown on all sides about 5'.

Stir in

• 2 c water
• 8 c chicken broth
• 1 Tbsp dried oregano
• 1 Bay leaf (optional)
• 1/2 - 3/4 c of above chile sauce to taste

Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times until tender, about 3 hours. (I just put in a 325F oven for 3 hours.)

Stir in

• Three 15 oz cans white hominy, drained and rinsed (I don't think I rinsed them)

Continue to simmer, uncovered until pork starts falling apart, about 1 more hour.

Remove bay leaf

Transfer pork to cutting board, roughly chop and return to the pot.

Can add some water or broth is posole is too thick.

Season with salt if needed.

Serve with assorted toppings and the remaining chile sauce.

• dice avocado, shredded cabbage, diced onion, diced/sliced radishes, fresh cilantro

Lemon shortbread cookie with lemon powdered sugar glaze

ref: https://www.powerhungry.com/2019/08/almond-flour-shortbread/print/21789/

ref: https://kristineskitchenblog.com/lemon-almond-shorbread-cookies-gluten-free/

8' @ 350F oiled foiled cookie sheet, cool on paper towels

Shortbread

Mix together into bowl

• 2 c almond flour
• 1/4 c sugar
• 1/4 c melted coconut oil
• 2 Tbsp lemon juice
• 2 T lemon zest (from 1 lemon)
• 1/3 tsp salt (optional)

Make into log in plastic wrap, slice into cookies, shape with hands if needed, bake

Lemon Glaze Topping

• 1 c powdered sugar

Slowly add 

• 4-5 Tbsp lemon juice

to try to keep lumps from forming. However if lumps form, just strain through sieve.

Microwave in 1' increments until slightly thickened, then used to glaze top of cooled cookies.

Note: I think a 100% almond flour shortbread cookie isn't as powdery as the one with almond flour combined with oatmeal and tapioca flour.

Shortbread cookie with coconut caramel filling topped with chocolate

 ref: https://minimalistbaker.com/vegan-gluten-free-samoas/

10' @ 325F, buttered foil covered cookie sheet, makes about 18 cookies

Make shortbread

Blend together in bowl

• 1 1/4 c almond flour
• 2 Tbsp maple syrup
• 2 Tbsp melted coconut oil
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt

Make into log in plastic wrap and put in freezer about 10', slice into cookies and bake. Let sit a few minutes, then remove from foil and cool on paper towel.

Make coconut caramel layer (probably twice what you need.)

Toast about 5' till lightly browned.

• 3/4 cup unsweetened dried shredded coconut flakes

Cook in 1' increments in microwave till slightly thickened

• 1/4 c + 2 Tbsp full-fat coconut milk
• 1/4 c + 2 Tbsp sugar
• 2 Tbsp melted coconut oil

Then stir in toasted coconut.

Spoon onto shortbread cookies and let cool.

Then melt chocolate layer in 1" increments in microwave

• 2/3 c chocolate chips
• 1 tsp coconut oil

Spoon on top of coconut caramel layer

Let cool until chocolate hardens.

(I've simplified this and it still tastes fine.)

Shortbread cookie topped with peanut butter and chocolate

 ref: https://minimalistbaker.com/easy-peanut-butter-patties-aka-tagalongs/

8'@350 F, greased foil on cookie sheet, about 18 cookies

Make shortbread cookie

Blend in food processor

• 1/2 c oatmeal till fine powder (original used oatmeal flour), then add and blend
• 1/2 c almond flour
• 2 T tapioca flour
• 1/4 tsp. baking soda
• 1/8 tsp salt

Then pulse in to make crumbs

• 2 T butter (original used coconut oil)

Then pulse until loose dough forms

• 2 T maple syrup

Make into log in plastic wrap and put in freezer about 10', slice into cookies, and bake. Let sit a few minutes then remove from foil and cool on paper towel.

Make peanut butter filling

Blend in small bowl

• 1/4 c smooth peanut butter
• 2 tsp maple syrup

Then once cookies are cool spread on top of shortbread cookies.

Make chocolate topping

Melt together, 1' bursts in microwave and stirring till smooth

• 1 c chocolate chips
• 2 tsp coconut oil

Then use spoon to pour on top of peanut butter covered shortbread cookies

Let cool until chocolate hardens.

Note: I like the blend of flours for this shortbread cookie the best so far.