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Tuesday, May 08, 2007

Tuesday Temptations (:D)






WARNING!!!
Ensure that socks have been glued in place or removed prior to tasting this dessert. Flavor may cause extreme sock knocking and in some cases, complete and forceful evacuation from feet.



Well the sun is beautiful and the temperature is 80 degrees in fair Nashville; so what better way to celebrate than to eat. Sopapillas have been a New Mexico favorite for hundreds of years which made their way to Baja during the first half of this century. Derived from Indian fried bread, they are generally served hot with cinnamon and honey for dessert. Light and scrumptious! A scoop of cold rich vanilla bean ice cream really sets it off!


SOPAPILLAS


1 3/4 cups sifted flour
2 tsp baking powder
1/2 tsp salt
2 tbsp solid vegetable shortening
2/3 cup cold water
1 cup corn or canola oil
honey and/or cinnamon sugar to taste


Sift flour, baking powder and salt into a mixing bowl. Cut shortening in using two knives until it forms a coarse mixture. Gradually add cold water. Mix together just enough to hold together as you would if making a pie crust. Turn out on a lightly floured surface. Knead gently until smooth.

Cover and let dough sit for five minutes. Roll into a rectangle about 12" x 15". Dough will be very thin.

Cut into rectangles about 2" x 3" in size. Heat oil until a drop of water sizzles when dropped into it in large skillet. Drop a few sopapillas at a time into the oil. Turn them over three to four times to make them puff up evenly, then fry for two to three minutes on each side, until they are golden brown and puffed up like small pillows. Dust with cinnamon sugar or pour small amount of honey over the sopapillas.
Serve hot. Makes about 20.

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