The Eat Food NOT Money Cookbook

Apple empanadas

I told you yesterday I would post another empanada recipe today. These are fried and taste just like little apple pies! So yummy!

What you’ll need:

For the pastry:

2 c flour
1 tsp salt
1 c shortening
6 – 7 Tbl water
1 egg, beaten

For the filling:

2 large apples, peeled and diced
½ c apple cider
½ c sugar
½ tsp cinnamon
1/8 tsp nutmeg
1 Tbl cornstarch
1/8 c raisins (optional)

For topping:

¼ c sugar
½ tsp cinnamon

In a medium bowl, mix flour and salt; cut in shortening until crumbly. Stir in water until completely moistened. Divide pastry into 2 equal portions. Roll out each to about ¼” thickness. Cut into circles with a 3-½” biscuit or cookie cutter (or a glass if you don‘t have cookie/biscuit cutters). In a medium saucepan, mix together apples, cider, sugar, cinnamon, nutmeg and raisins if you are using them. Cook over low heat until apples are soft. In a small bowl, mix cornstarch with enough water to form a thin consistency; stir into apple mixture and cook until it thickens, usually about 5 minutes. Brush pastry circles with beaten egg. Place a small spoonful of apple mixture in center of each circle. Fold pastry over filling to form a half circle. Press edges together with a fork to seal. Place several empanadas in hot oil at a time, cooking until the first side is golden brown. Turn over and cook second side until golden brown. Remove and drain on paper towels. Sprinkle tops of empanadas with cinnamon and sugar mixture. Makes 12 – 15 empanadas.

Cost:
flour – $2.12/5 pound bag
eggs – $1.09/ dozen
apples – $2.25/bag
apple cider – $2.85
sugar – $1.99/4 lb bag
cinnamon – $1.85
cornstarch – $1.29
raisins – $1.12/box
Total – $3.18

February 2, 2009 Posted by | -fruit dishes, -kids favorites, -party ideas, -pies, DELICIOUS DESSERTS | , , , , , , | Leave a comment

Beignets


Another of my New Orleans favorites!

What you’ll need:

1 cup lukewarm water
¼ cup sugar
½ teaspoon salt
1 egg, room temperature & beaten
2 tablespoons butter, softened
½ cup evaporated milk
4 cups flour
3 teaspoons instant active dry yeast
Vegetable oil for frying
Powdered sugar for dusting

Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth. If using a bread machine, select dough setting and press Start. When dough cycle has finished, remove dough from pan and turn out onto a lightly floured surface. If mixing by hand, mix ingredients until a dough forms, turn out onto a floured surface and knead around 200 times. Form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.

To prepare dough, remove from refrigerator and roll out on a lightly floured board to ½ inch thickness. Cut into approximately 3-inch squares.

In a deep fryer or large pot, heat just enough vegetable oil to completely cover beignets to 360 degrees. Fry the beignets (2 or 3 at a time) 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff. Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. Serve hot. Makes 18 beignets.

Cost:
sugar – $1.99/4 lb bag
eggs – $1.09/ dozen
butter – $1.75/pound
evaporated milk – $1.50
flour – $2.12/5 pound bag
yeast – $2.12/jar
powdered sugar – $1.69
Total – $3.25

January 26, 2009 Posted by | -breakfast items, -kids favorites, -vote for Foodista contest, MAIN DISHES | , , , | 2 Comments

Sugar coated pecans

One of my favorites. This is great for a party snack too.

What you’ll need:

1 egg white
1 Tbl water
1 lb pecan halves
1 c sugar
¾ tsp salt
½ tsp cinnamon

Preheat oven to 250 degrees. Grease a cookie sheet and set aside. In a large bowl, whip together the egg white and water until it’s frothy. In a separate bowl, mix together sugar, salt and cinnamon. Add pecans to egg white mixture and stir to coat the nuts evenly. Remove the nuts using a slotted spoon and add them to the sugar mixture bowl. Toss well to coat in sugar. Spread them onto the prepared pan and bake for 1 hour, stirring every 15 minutes.

Cost:
eggs – $1.09/ dozen
pecans – $3.00
sugar – $1.99/4 lb bag
cinnamon – $1.85
Total – $3.47

January 22, 2009 Posted by | --nuts, -candy, -kids favorites, -party ideas, -super snacks, DELICIOUS DESSERTS | , , | Leave a comment

Cajun boiled peanuts

My hubby is a Georgia man. He told me about boiled peanuts. I had no clue they even existed. After eating them….yum is all I have to say! This recipe makes A LOT of peanuts (5 pounds)…just warning you.

What you’ll need:

5 lbs raw peanuts, in shell
¾ c salt
1 ¼ c dill pickle slices, with brine (juice)
5 small jalapenos, sliced
5 Tbl dry crab boil (like Zatarain’s)

Place all ingredients in a large pot. Pour in enough water to cover the peanuts and stir to combine. Bring to a boil over medium high heat and cook until soft (at least 4 hours), adding water as needed. You want to keep the peanuts covered with water. Use a slotted spoon to remove peanuts from pot. Serve hot.

Cost:
peanuts – in shell – $2.29/lb
pickles – $2.12/jar
jalapeno – $1.08
crab boil – $2.18
Total – $14.63/$2.93 per pound

January 22, 2009 Posted by | --nuts, -kids favorites, -super snacks | , , , | 1 Comment

Chocolate surprise truffles

As I’ve told you before, I get some of my favorite recipes off of the backs of boxes, bags, cans and jars. I first found this recipe on the back of a cocoa container and then I found it again on the Hershey’s website. I just love these truffles. They’re rich and delicious and have a surprise center! I think you’ll love them too!

What you’ll need:

½ cup (1 stick) unsalted butter, softened
2 ½ cups powdered sugar
½ cup HERSHEY’S Cocoa
¼ cup whipping cream
1 ½ teaspoons vanilla extract
Centers: After-dinner mints, whole candied cherries, whole almonds, pecan or walnut halves
Coating: Powdered sugar, MOUNDS Sweetened Coconut Flakes or chopped nuts

Beat butter in large bowl until creamy. Stir together powdered sugar and cocoa; add to butter mixture alternately with whipping cream and vanilla, blending well. Refrigerate until firm. Shape small amount of mixture around desired center; roll into 1-inch balls. Drop into desired coating, turning until well covered. Refrigerate until firm. Makes about 3 dozen truffles.

Variation: Add ½ teaspoon rum extract, decrease vanilla to 1 teaspoon.

Cost:
butter – $1.75/pound
powdered sugar – $1.69
cocoa – $1.69
whipping cream – $1.49
vanilla – $2.25
cherries – $1.12
Total – $3.89

January 19, 2009 Posted by | -cakes/cupcakes, -chocolate, -kids favorites, DELICIOUS DESSERTS | , , , , , , , , , , | Leave a comment