Bean Tamales (Photo by La Palomilla) December 13

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Alaina Polly Hood
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Start with a layer of the beans and then add the tamal mixture. 4. Fill tamal with a couple of pieces of cheese 5.

1 Bean Tamales (Photo by La Palomilla) December 13 2 cups refríed black beans passed through the blender 4 oz lard milk salt to taste mozarella or Oaxaca cheese 12 pieces of corn corn shells for tamales Procedure: 1. Grind the corn. 2. Add melted lard, a bit of milk and salt. 3. Start with a layer of the beans and then add the tamal mixture. 4. Fill tamal with a couple of pieces of cheese 5. To close, fold the corners of the corn shells and add tamales to the steamer vertically for about 70 minutes. Buñuelos (Photo by La Palomilla) December 14-3 cups all purpose flour

-45 g butter -1 ½ tsp baking powder -3 eggs For the tea: -1 cup hot water (must stay warm) -1 stick of cinnamon -Anise -Orange zest of one orange. Sugar topping: 1 ½ cup sugar 1 TBSP cinnamon 1.

2 -45 g butter -1 ½ tsp baking powder -3 eggs For the tea: -1 cup hot water (must stay warm) -1 stick of cinnamon -Anise -Orange zest of one orange. Sugar topping: 1 ½ cup sugar 1 TBSP cinnamon 1. Beat by hand: Flour, eggs, baking powder and butter. Start adding the tea until you get a sticky texture. 2. Place in a plastic wrap and refrigerate for an hour. 3. Remove from the refrigerator. Extend the batter and cut in 12 pieces. 4. Place 1 lt of cooking oil In a deep pan. Cook buñuelos for 1 minute and a half on each side. 5. Take excess oil off. Once buñuelos are fried and done, sprinkle generously with the sugar and cinnamon mixture. Chocolate Caliente (Photo by La Palomilla) December 15-4 cups milk -½ tsp ground cinnamon -4 oz chocolate bar (like Abuelita) 1. Mix milk, chocolate and cinnamon in saucepan; cook on medium heat until chocolate is completely melted and mixture just comes to boil, stirring constantly. 2. Beat until you get a frothy texture. Galletas de Navidad (Christmas cookies) (Photo by La Palomilla) December 16

Add sugar little by little. Add eggs and vanilla. Beat. 2. Add cream 3.

3 -½ cup butter -¾ cup sugar -1 egg -½ tsp vainilla -pinch of cinnamon -1 TBSP sour cream -1 ½ cup flour -¼ tsp salt -¼ tsp baking powder 1. Cream butter. Add sugar little by little. Add eggs and vanilla. Beat. 2. Add cream 3. Sift flour, salt and baking powder 4. Mix all other ingredients. 5. Place in the refrigerator for 1 hour

4 6. Place dough and flatten on floured surface 7. Place the cookies in the oven for 8 minutes at 350 degrees Decorate with royal icing. Noche Buena Salad (Photo by La Palomilla) December g beets. Cut in squares g jícama - Orange slices for decoration - ½ lt. fresh orange juice g unsalted peanuts - 3 Tablespoons Sugar 1. Wash and disinfect beets 2. Peel the beets and cook in 3 cups of water for 20 minutes 3. Wash the jicama, peel and cut in small squares 4. Cut the beets in small squares 5. Set aside beets, jicama, peanuts and orange juice 6. Mix all ingredients together and add sugar 7. Let cool in the fridge for about 30 minutes 8. Decorate with the orange slices White Christmas Salad (Photo by La Palomilla) December 18

-1 kg apples, pitted and peeled -1 can condensed milk -1 can peaches -1 can pineapple -500 ml sour cream -100 g raisins -100 g chopped walnuts 1. Wash and peel apples.cut into squares. 2.

5 -1 kg apples, pitted and peeled -1 can condensed milk -1 can peaches -1 can pineapple -500 ml sour cream -100 g raisins -100 g chopped walnuts 1. Wash and peel apples.cut into squares. 2. Cut the pineapple and peaches into small pieces. Set aside with the raisins, nuts and the canned juice from the peaches. 3. Mix apples with the mix of nuts, raisins and canned fruit. 4. Lastly add cream and condensed milk. 5. Mix all ingredients. Decorate with some walnuts in the center of the dish. 6. Chill until ready to serve. Cocoflan (Photo La Palomilla) December 19

6 Ingredients 1/3 cup of sugar 1 (15 oz.) can coconut milk 1 (12 oz.) can condensed milk 1/2 cup evaporated milk 5 eggs 1 teaspoon vanilla extract 1/4 cup shredded coconut flakes ¼ cup chopped pecans (optional) Preparation: 1. Preheat oven to 350 degrees. 2. Prepare a water bath by placing an 8-inch round cake pan in a 13 9 baking pan. Fill outer dish with hot water to ½ inch depth. 3. Heat sugar in small sauce pan over medium heat, stirring constantly until melted and golden brown; Pour into 8-inch pan. Remove 8-inch pan of water; working quickly, swirl melted sugar around bottom and sides of the round pan to coat. Return dish to water. 4. In a blender, combine coconut milk, condensed milk, evaporated milk, eggs and vanilla. Blend on high for 30 seconds. Pour the mixture into 8-inch pan. 5. Bake for 45 minutes or until a table knife inserted in the middle comes out clean. Cool on wired wrack for about 30 minutes. 6. Run a knife around the edges of the pan. Invert a serving plate over the round pan, hold tightly and quickly turn over. Gently, shake the mold to release. Top with coconut flake for garnish and some pecans. 7. Refrigerate for about 2 hours and serve. Piloncillo Cookies (no photo) December 20

7 12 oz piloncillo chopped or grated 3/4 cup water 1 cinnamon stick 1 cup unsalted butter at room temperature 2 tbsp honey 4 1/4 cups all-purpose flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 2 eggs at room temperature, lightly beaten Butter to grease a cookie/baking sheet flour to roll out the dough 1 egg lightly beaten to be used as a glaze 1. In a saucepan, combine grated piloncillo with water and cinnamon. Place over medium heat, once it simmers, lower the heat to keep it at a medium-low simmer for about 15 minutes, until it thickens to a light syrup consistency. Turn off the heat and remove the cinnamon stick. You should have now about 1 1/4 cups piloncillo liquid. Add butter and honey into the hot liquid and stir until it dissolves. 2. In a mixing bowl, combine flour, baking powder, baking soda and salt. Make a hole in the center and pour in the piloncillo mixture. Mix it all together with a spatula until it is well incorporated. Combine the eggs into the dough, which will be sticky and gooey. 3. Place plastic wrap in the bottom of a mixing bowl to have wings on the sides. With a spatula, push the dough onto the plastic wrap, wrap the dough, and refrigerate anywhere from 2 hours to a couple days. 4. When you are ready to make the cookies, preheat the oven to 375 degrees. Grease a couple cookie or baking sheets with butter. 5. Remove the dough from the refrigerator and sprinkle a couple tablespoons of flour on a countertop. Rub a bit of flour on the rolling pin as well. Roll out the dough which will now be firmer, until you have about 1/4 -inch thickness. Using cookie cutters press down on the dough. 6. Place the cookies on the baking sheet as you shape them along. Gently brush the cookie tops with the remaining egg. Roll the leftover dough into a ball, wrap it with the plastic wrap, and place it in the freezer for at least 10 minutes before using it again, or it will be too soft and sticky. Repeat to make the remaining cookies. 7. Bake the cookies 7 to 9 minutes. Remove them from the oven and place on a cooking rack. Keep them covered so they remain soft. Ponche (Photo by La Palomilla) December 21

8 4 apples 8 guayabas 5 sugar cane 15 Mexican hawthorne 5 Tamarinds 100 g prunes 6 small piloncillos 50 g of Jamaica 1 cinnamon stick Preparation: 1. In a deep thick pan heat 3 lt of water with the cinnamon stick cut in pieces. Fire should be low. 2. Boil the Mexican hawthornes for 5 minutes so that you can peel. 3. Boil the Jamaica flower for 5 minutes. 4. Peel the tamarind. 5. Disinfect all fruit and chop the fruit in small different sizes. 6. Once the water is boiling with cinnamon we are going to add the 6 piloncillos and wait for them to be dissolved a bit. Afterwards, add Jamaica water (not the flowers( to add a bit of color. Add sugar cane, peeled hawthornes, apples, guayaba, tamarind and prunes. Let boil for 20 minutes and serve. Mandarin Jam (no photo) December 22 Ingredients

1 1/2 cups mandarin (finely sliced) 1/2 lemon 6 cups water 4 1/2 cups sugar 1 tablespoon Jamsetta (if needed) Procedure: 1. Peel mandarins 2. Remove seeds and as much skin as possible. 3.

9 1 1/2 cups mandarin (finely sliced) 1/2 lemon 6 cups water 4 1/2 cups sugar 1 tablespoon Jamsetta (if needed) Procedure: 1. Peel mandarins 2. Remove seeds and as much skin as possible. 3. Chop mandarins and add peeled and chopped lemon 4. Cover with water and boil uncovered for 1 hour. 5. Add sugar and continue to boil until mixture jellies 6. If it hasn't jellied after 1/2 hour, add one tablespoon of Jamsetta and boil for a further 5 minutes 7. Ladle hot jam into sterilised jars, put the lids on jars and allow to cool to room temperature 8. Refrigerate. Volcán (Photo by La Palomilla) December 23 Non stick spray 1/4 cup flour 1 tsp baking powder 3 tablets (90 gramos each)chopped Chocolate Abuelita 1/4 cup butter 3 TBSP milk 2 large eggs 1 tsp vanilla extract

10 Vanilla ice cream fresh rasberries 1. Preheat oven to 425 F. Grease four cupcake pans 2. Mix flour and baking powder in a bowl and set aside. 3. Heat the chocolate, butter and milk in a small pan mixing at medium heat until chocolate fully melts. Add the mixture of flour and mix well. Let it cool. 4. Add the eggs one by one beating well. Add the vanilla extract. Divide in the cupcake pans (metallic). 5. Bake in the center of the oven for 11 or 12 minutes until they rise. They still must have some movement (the inside of the cakes has to be melted). Let them cool for 2 minutes. Take out of molds carefully and turn upside down on dessert plate. 6. Serve immediately with ice cream and rasberries. Bacalao (no photo) December 24-1 package dried Cod - Potatoes - Olives - Bell peppers - Tomato Puree - Onions - Parsley - White Bread roll - Olive Oil - Banana peppers - Flour - Cooking Oil 1. Soak the dried cod pieces for 2 days in water before starting the dish preparation. Change the water twice a day. 2. Peel the potatoes. Slice them finely and fry them until they are almost cooked. Use regular oil to cook in a pan. Place aside. 3. In the same pan, cook the onions. They must be sliced finely. Set aside in another dish. 4. Slice the white bread roll. Place in the oven till they are golden brown. On an additional skillet, spread a bit of olive oil on the bread. Once the bread is cold, grind it. 5. Fry the bell peppers in the same pan with olive oil. They must be peeled and roasted. 6. Place the cod pieces in flour and fry them in olive oil. Cool. Once they are cool peel off the fish s skin and bones. Mince. Caldillo (Sauce) 1. Prepare the tomato sauce with tomato puree, a pinch of salt and pepper, making sure it is somewhat a heavy sauce. 2. Cut olives into small squares. Chop parsley finely. 3. In a rectangular glass dish, place a layer of ground bread. Then place a layer of cod, on top a layer of potatoes, then a layer of peppers, a layer of onions, then the olives, then parsley, and finally the tomato sauce. Repeat the steps. On the top place parsley and the banana peppers. 4. Cover with aluminium foil and place in the oven for 30 minutes at 250 degrees to boil. Make sure it is not overcooked. Romeritos (no photo) December 25 (EXTRA RECIPE)

(these portions are for about 10 people) ½ kg mole ¼ kg mole with shrimp 1 kg baby potatoes 1 ½ kg romeritos (seepweed) 1 kg nopales ½ kg peas ½ kg whole shrimp chicken broth for the mole 6 bacon

11 (these portions are for about 10 people) ½ kg mole ¼ kg mole with shrimp 1 kg baby potatoes 1 ½ kg romeritos (seepweed) 1 kg nopales ½ kg peas ½ kg whole shrimp chicken broth for the mole 6 bacon slices Preparation: 1. Mix mole with the chicken broth. Once it is well mixed place into a deep cooking pan. Add bacon slices. 2. Place shrimp heads to toast in another pan. Once they are toasted, place in blender to grind with about ¼ cup water. Place through a strainer. 3. Add the ground shrimp to the mole mix. Let ingredients grab flavour for about an hour at very low heat. Keep stirring with wooden spoon. 4. Add peeled shrimp until the pot begins to boil 5. Cook nopales, potatoes, peas and romeritos on the side. Once they are cooked, add to the mole and shrimp mixture little by little. 6. Let the broth boil again at slow fire. Once it boils it is ready. The whole process should take around 3 hours.

Introduction. I hope you will enjoy them as much as I have! Katie The Warrior Wife

Introduction. I hope you will enjoy them as much as I have! Katie The Warrior Wife 1 Introduction For a long time, I thought that in order to be healthy you have to cut out dessert. Then one day I realized, if I could figure out a way to replace dessert with something healthy I could