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Mexican Corn Flour Cookie Recipe

2 cups corn flour (I use Maseca brand. You can use either the
white or yellow corn version)

1/2 cup Crisco vegetable shortening or lard or Margarine


with at least 70% fat (please note that if you use margarine with
less than 70% fat it will contain too much water and will not set
properly!). You can also substitute real butter that is not whipped
or coconut oil (not the liquid).

1 cup sugar (I use raw sugar or cane sugar but you can use what
you have on hand)

1 egg

1 tsp. almond or vanilla extract (I use almond baking


emulsion). You can also substitute rose water or orange blossom
water. If you don't have any of these you can actually leave this
ingredient out. You just may get a slightly more corn flavor which
tastes great too! :)

1 tbs. ground cinnamon (you can also add 1/2 tsp. chile powder
for a kick!)

1/4 cup liquid (I used water in my recipe today. You can


substitute whatever type of liquid you prefer. My neighbor said she
likes to use left over coffee like her mother did. You can also use
juice).

Mix all the ingredients together. You can use a mixer or stir it by hand.
The dough will be thick (like play-dough but it should not be dry &
crumbly. If you find it too crumbly to roll into balls then add a little
additional liquid until it is of a consistency that you can work with).
Roll into golf ball size balls and place on parchment paper lined cookie
sheets and flatten slightly with a fork or glass or you can leave them in
ball shapes for a more cake like texture. If you like your cookies extra
sweet you can sprinkle on some additional sugar, cinnamon sugar or
sprinkles. I like mine just plain. Bake in a 350 degree pre-heated oven for
16-20 minutes or until the bottoms are slightly golden brown in color. If
you like your cookies a little more on the crunchy side (coffee dunkers)
then you can flatten the cookies a little more and bake additional 2-3

minutes. Cool & enjoy!

Corn Flour Cookies


Makes 2 dozen 2.5 rings cookies
2 cups corn flour MASECA
cup butter (1 stick, 4oz, 125 gr) softened-room temperature
1 cup sugar
1 egg
1 teaspoon vanilla
1 teaspoon cinnamon
1 tablespoon orange blossom water (optional, but highly recommended)
up to cup of water, milk or orange juice.
Preparation:
1. In a bowl, cream the butter with a wooden spoon or using a hand
mixer at low speed.
2. Add sugar and mix until a bit fluffy. Add egg, vanilla, cinnamon and
orange blossom water. Mix until a bit fluffy and well combined.
3. Add of the corn flour, mix until combined, add the water little at the
time and the rest of the corn flour until a soft dough, that resembles like
play-dough.
4. Form a small ball If it does not holds together or cracks on the edges
when press, add a teaspoon of water a the time until the dough holds
together, is not sticky and do not crack on the edges.
5. Now the fun begins! Take a little round ball and roll it into a cylinder
then shape into a ring. Press the two ends slightly to close the circle. (no
need egg wash or water to seal)
6. You can make any shape or size, coins, balls, thumbprints, or roll the
dough and make cookie cut outs. You name it. Have fun!
7. As you go, place the rings on a cookie sheet lined with parchment
paper.
8. Preheat the oven at 350 bake for 18-20 minutes until slightly brown.
Remove from oven wait for 3 minutes and then transfer them to cool on
a rack.
9. Glaze or sprinke with powdered sugar when they are cool.
Glaze:
cup powder sugar
1-1/2 teaspoons lemon juice or orange juice or milk.
The zest 1 lime, orange or lemon. Or 1 teaspoon of cinnamon.
Whisk all this ingredients until glossy with no lumps. Proceed to glaze.
Dry them on a rack.

Enjoy

Banana Muffins
One of the most delicious and loved fruit is Banana. Banana puree is one
such processed fruit product which is enriched in potassium and its fiber
content enhances the body to loose weight.
Eating a dish incorporated with banana puree in the breakfast kick-starts
your metabolism.
So if you love banana and want to try a moist, sweet, yummy Banana
(Puree) Muffins then hold onto this recipe!
Desserts Cakes
Original Yield: 4 Servings
Sized to 8 Servings - instructions
reflect original yield of 4 Servings
Ingredients
3-4 large spoons of Banana
Puree

2 tsp Baking Soda 1 tsp Baking


Powder

1 cup White Sugar

1 tsp Salt

2 Egg; slightly beaten

2 cups Flour

2/3 cup Margarine or Butter;


melted

Maple Pecan Corn Bread with Maple Butter


A warm & cozy cornbread with a hint of sweetness. Great to double up
on for Thanksgiving...it makes for a phenominal stuffing!
Bread Cornbread
Original Yield: 9 Servings
Ingredients
Corn Bread

3/4 cup buttermilk

1 cup cornmeal

1/3 cup maple syrup

1 cup flour

1 teaspoon maple flavoring

1/2 teaspoon salt

3/4 cup chopped pecans;


toasted

1 teaspoon baking powder

Maple Butter

1 teaspoon baking soda

1/2 cup butter

3 tablespoons butter; softened

1 tablespoon maple syrup

2 tablespoons firmly packed brown


sugar

1 teaspoon maple flavoring

3 Eggs
Preparation
Heat oven to 350F. In small mixer bowl combine cornmeal, flour, salt,
baking powder and baking soda. In large mixer bowl combine 3
tablespoons butter, brown sugar and eggs. Beat at medium speed until
well mixed (1-2 minutes). Add buttermilk, 1/3 cup maple syrup and 1
teaspoon maple flavoring. Continue beating until well mixed (2-3
minutes). Reduce speed to low; add flour mixture. Continue beating,
scraping bowl often, until well mixed (1-2 minutes), By hand, stir in
pecans. Spoon into greased 8-inch square baking pan. Bake for 25-30
minutes or until toothpick inserted in center comes out clean. (Corn
bread may dip slightly in center.)
Meanwhile, in small mixer bowl combine all maple butter ingredients.
Beat at medium speed until fluffy (2-3 minutes). Serve with warm corn
bread.
Cuisine:American

Main Ingredient: Grains

Caw's Cornbread Muffins


These are really delicious! I like using polenta meal instead of regular
cornmeal. It's more coarsely ground and I think gives a better flavor.
Breakfast Baked Goods
Original Yield: 15 Servings
Ingredients
1 cup Yellow cornmeal

2 Eggs

1 cup Flour

12 ounces corn; drained*

1/4 cup Sugar

1 1/4 cups milk

1 tablespoon Baking Powder

1/4 cup Vegetable oil

1 teaspoon Salt
Preparation
*can substitute equal amount defrosted frozen corn
Grease muffin pan with cooking spray or butter. In large bowl, mix well:
cornmeal, flour, sugar, baking powder & salt. In small bowl, beat eggs
with fork. Add corn, oil & milk. Stir till blended. Add to flour mixture and
stir with spoon till mixed. Pour into muffin tin. Bake at 425 20 min. or
until golden. Can also bake in greased 8x8 pan for about 35-45 min.
Makes about 15.
Cuisine:American

Main Ingredient: Corn

100% would make again

Cornmeal Muffins
These cornmeal muffins are delicious. My mother's cornmeal muffins
have just the right crumb, are very tender, just a tiny bit sweet, and are
best served slathered in butter and eaten hot. Excellent for breakfast, or
as a hot bread with lunch or supper. Spicy dishes make a superb foil to
these delicate morsels of goodness.
Original Yield: 12
Ingredients
1 cup whole-grain yellow cornmeal,;
fine-ground

4 teaspoons Baking Powder

1 cup Unbleached all-purpose flour

2 large Eggs; at room


temperature

1/4 cup Sugar

1 cup milk; at room


temperature

1/2 teaspoon Salt

2 tablespoons unsalted
butter; melted

Preparation
Adjust oven rack to middle position and heat oven to 400 degrees F.
Lightly butter or spray the 12 molds in a regular-size muffin pan or fit the
molds with paper muffin cups. Alternatively, use a silicone muffin pan,
which needs neither greasing nor paper cups. Place the silicone muffin
pan on a baking sheet.
In a large bowl, whisk together the cornmeal, flour, sugar, salt. and
baking powder. In a large glass measuring cup or another bowl, whisk
the eggs, milk, and melted butter together until well blended. Pour the
liquid ingredients over the dry ingredients and, with the whisk or a
rubber spatula, gently but quickly stir to blend until batter is just
combined and evenly moistened. Do not over-mix. Divide the batter
evenly among the prepared muffin cups.
Bake muffins until light golden brown and toothpick or skewer inserted
into center of muffins comes out clean, about 20 to 25 minutes, rotating
muffin pan from front to back halfway through baking time. Transfer the
pan to a wire rack to cool slightly, about 5 minutes. Invert muffins onto
wire rack, stand muffins upright, cool 5 minutes longer, and serve warm.