Serves: 18

• Ingredients

1 tablespoon dry yeast
1/2 cup warm water
1 teaspoon sugar
3 cups warm water
1/4 cup sugar
1/2 cup melted shortening
1 teaspoon salt
1 tablespoon vinegar
9 cups flour

• preparation

Dissolve yeast in water and sugar. Let stand 10 minutes. Stir briskly and add to warm water, sugar, shortening, salt and vinegar. Beat in 6 cups flour, then knead in remaining flour for 10 minutes. Let rise in a greased bowl until doubled in bulk.
Punch dough down. Let rise 1 hour.
Preheat oven to 350 degrees.
Shape into buns, (3 small balls in muffin tins). Let rise 1 hour. Bake for 25 to 30 minutes.

Serves: 8

A buñuelo is fried dough. It is a popular snack in Argentina, Bolivia, Colombia, Cuba, Guatemala, Mexico, Peru, Puerto Rico, Spain, Turkey, Greece, and Morocco, and is a tradition at Christmas, Ramadan, and among Sephardic Jews at Hanukkah. Ref: Wikipedia



This recipe can be made the day before and placed in the refrigerator to rise covered overnight.

• Ingredients

1/4 cup warm water (105 to 110 degrees F.)
1 tablespoon granulated sugar
1 package active dry yeast
7 tablespoons milk
2 tablespoons shortening
1/4 teaspoon salt
1 1/2 cup unbleached all-purpose flour
Vegetable oil for frying.

• preparation

In a small bowl, stir together the warm water and the sugar. Sprinkle the yeast over this and let it set for about 10 minutes
In a small saucepan over medium-low heat, heat the milk, shortening, and salt just until the shortening melts. Remove from heat and let the mixture cool down to lukewarm
Place the flour into a large mixing bowl and begin to mix in both the yeast and the milk mixtures, stirring briskly to mix in all the ingredients. When the dough becomes to thick to mix with the spoon, turn out onto a lightly floured surface and knead for a minimum of 5 minutes. The dough should be smooth and elastic when pulled and not sticky. It should spring back slightly when you poke a finger into it.

Roll the dough ball in a lightly oiled large bowl. Cover the bowl loosely with a tea towel or plastic wrap. Let the dough rise in a warm place until doubled in size, approximately 1 to 2 hours.
When dough has risen, punch down the dough, cut it into four (4) equal sections, and allow it to rest for another 10 minutes.
While the dough is resting heat your oil to 375 degrees F. (a skillet or electric fryer works best).
Divide each dough quarter into three (3) pieces. Pat them into a 4-inch circle, stretching and pressing until a round shape is formed.
Carefully place the dough pieces into the hot oil and fry until they puff up and are browned, approimately 1 minute. With a slotted spoon, flip the Buñuelo over and cook for another 1 minute to brown the second side. Remove from the hot oil and drain well.
Buñuelos can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

Serves: 12

The recipe scales down nicely in increments of 1/3.

Recipe is adapted from http://www.instructables.com/member/scoochmaroo/

• Ingredients

3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total) - I used "Rapid Rise" but traditional is fine too - it just affects the rising times
1/2 cup (120ml) water (105-115F / 40-46 C)
2 1/4 cups (530ml) milk, scalded, then cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup (113g) shortening
7 1/2 cups (940g) all-purpose flour
canola oil for frying

Glaze
1/2 cup (113g) butter
3 cups (375g) powdered sugar
1 teaspoon vanilla
6 -9 tablespoons (90-135ml) milk

• preparation

1 Dissolve yeast in warm water in 2 1/2-quart bowl.
2 Add milk, sugar, salt, eggs, shortening and 2 cups flour.
3 Beat on low for 30 seconds, scraping bowl constantly.
4 Beat on medium speed for 2 minutes, scraping bowl occasionally.
5 Stir in remaining flour until smooth.
6 Cover and let rise until double, 50-60 minutes.
7 (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
8 Gently roll dough 1/2-inch thick with floured rolling pin.
9 Cut with floured doughnut cutter.
10 Cover and let rise until double, 30-40 minutes.
11 Heat vegetable oil in deep fryer to 350°.
12 Slide doughnuts into hot oil with wide spatula.
13 Turn doughnuts as they rise to the surface.
14 Fry until golden brown, about 1 minute on each side.
15 Remove carefully from oil (do not prick surface); drain.
16 Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
17 Dip in sprinkles or other toppings after chocolate if desired.
18 Creamy Glaze: Heat butter until melted.
19 Remove from heat.
20 Stir in powdered sugar and vanilla until smooth.
21 Stir in water, 1 tablespoon at a time, until desired consistency.
22 Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.
23 Stir in powdered sugar and vanilla until smooth.
24 Stir in water 1 tablespoon at a time, until desired consistency.

Serves: 12

• Ingredients

1 cup crunchy peanut butter
1/2 cup shortening
3/4 cup brown sugar
3/4 cup white sugar
2 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 cup mint chocolate chips

• preparation

Preheat oven to 350 degrees.
In the bowl of an electric mixer, cream peanut butter with shortening. Add sugars gradually, beating until light and fluffy. Add beaten eggs.
Gradually add the combined flour and baking soda and mix well. Stir in the mint chocolate chips.
Using tablespoonfuls of the dough place on a cookie sheet.
Flatten with a fork to form a round cookie about 2-inch round.
Bake for about 12 minutes or until golden brown.

Serves: 12

• Ingredients

3 ounces unsweetened chocolate
1/2 cup soft butter or shortening
3 eggs
1 1/2 cups sugar, granulated
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all purpose flour
1 1/2 cups walnuts, chopped
1/3 cup raspberry jam

chocolate glaze:
1 ounce unsweetened chocolate
2 teaspoons butter
2 teaspoons light corn syrup
1 cup powdered sugar
1 teaspoon milk
1 teaspoon vanilla extract

• preparation

Preheat oven to 325 degrees.
Melt chocolate with shortening over warm water; Cool. Blend together eggs, sugar, vanilla and salt; stir in chocolate mixture. Stir in flour. Fold in walnuts.
Turn into well greased 8 inch square pan. Bake for about 40 minutes. Spoon jam over hot brownies; spread carefully. Let cool.
Spread chocolate glaze over brownies and top with chocolate dipped walnuts, if desired.
Cut into 12 bars.
Chocolate glaze:
Melt unsweetened chocolate. Blend in butter and corn syrup. stir in powdered sugar, milk and vanilla. Mix well.