Browse Items (2 total)

• 
  Textcategory:Dessertcuisine:Latin American...5 more

  Dulce de Leche

  DULCE DE LECHE
  
  2 cups milk
  ¾ cup sugar
  1 teaspoon vanilla
  Dash of baking soda
  1 cup dried or fresh grated coconut
  
  Combine milk, sugar, vanilla and baking soda in a
  saucepan. Bring to a boil. Cook over low heat 2½ hours
  or until the mixture forms a soft ball when a small
  amount is dropped in cold water. Stir occasionally.
  Test the mixture once or twice to see whether desired
  stage has been reached. Spread the Dulce de Leche be-
  tween the Alfajores. Sprinkle the coconut on a piece of
  wax paper and roll each cooiie on its side to pick up the
  coconut. Yield: ⅔ cup filling.
  
  Back:
  Filling: North American Style — Shake one can of
  condensed milk very well. Place can in a saucepan and
  cover completely with water. Boil rapidly for 1½ hours,
  adding more water as needed to keep can covered. Cool
  under water. It is not necessary to add vanilla, sugar or
  baking soda. Merely spread the cakes with the contents
  of the can. Sandwich them, spread edges with filling.
  Roll in the coconut.
  
  ---
  
  # Dulce de Leche
  
  *Yields 2/3 cup filling*
  
  ## Ingredients
  
  ### Traditional Method
  - 2 cups milk
  - 3/4 cup sugar
  - 1 tsp vanilla
  - Dash of baking soda
  - 1 cup dried or fresh grated coconut
  
  ### North American Style (Filling)
  - 1 can condensed milk
  - Grated coconut (for rolling)
  
  ## Instructions
  
  ### Traditional Method
  
  1. Combine milk, sugar, vanilla, and baking soda in a saucepan.
  2. Bring to a boil.
  3. Cook over low heat for 2 1/2 hours, or until the mixture forms a soft ball when a small amount is dropped in cold water. Stir occasionally.
  4. Test the mixture once or twice to see whether the desired stage has been reached.
  
  ### North American Style (Filling)
  
  1. Shake one can of condensed milk very well.
  2. Place the can in a saucepan and cover completely with water.
  3. Boil rapidly for 1 1/2 hours, adding more water as needed to keep the can covered.
  4. Cool under water. It is not necessary to add vanilla, sugar, or baking soda.
  
  ### Assembly
  
  1. Spread the Dulce de Leche between the Alfajores (sandwich cookies).
  2. Spread the edges of the sandwiched cookies with filling.
  3. Sprinkle the coconut on a piece of wax paper and roll each cookie on its side to pick up the coconut.
• 
  Textcategory:Dessertcuisine:Latin American...8 more

  Alfajores

  ALFAJORES
  
  2/3 cup butter or margarine
  1 cup sugar
  1 egg
  2 egg yolks
  1 teaspoon vanilla extract
  2 teaspoons grated lemon rind
  2 cups cornstarch (yes, cups)
  1/2 cup flour
  1 teaspoon baking powder
  1 tablespoon brandy
  
  Cream butter, add sugar and continue creaming. Add
  the egg and egg yolks, beating until light and frothy. Add
  the vanilla and rind. Sift the cornstarch, flour and baking
  powder and add to butter mixture, mixing well. Add
  brandy. Blend until dough is smooth.
  
  Chill dough in refrigerator for a few hours, or until
  firm enough to roll out. Preheat oven to 325 degrees. Roll
  dough 1/2-inch thick on a floured surface. Cut into rounds
  with a 1 3/4-inch floured cookie cutter. Place on buttered
  baking sheet. Bake at 325 degrees for 15 to 20 minutes,
  or until very lightly browned. Set aside to cool. Fill each
  pair of cookies with Dulce de Leche. Roll edges in coco-
  nut. Yield: 24 filled cookies.
  
  Back: blank
  
  ---
  
  # Alfajores
  
  *Yields 24 filled cookies*
  
  ## Ingredients
  
  - 2/3 cup butter or margarine
  - 1 cup sugar
  - 1 egg
  - 2 egg yolks
  - 1 tsp vanilla extract
  - 2 tsp grated lemon rind
  - 2 cups cornstarch (yes, cups)
  - 1/2 cup flour
  - 1 tsp baking powder
  - 1 Tbsp brandy
  
  **For filling and finishing:**
  - Dulce de Leche (amount as needed)
  - Shredded coconut (amount as needed)
  
  ## Instructions
  
  1. Cream butter, add sugar and continue creaming.
  2. Add the egg and egg yolks, beating until light and frothy.
  3. Add the vanilla and lemon rind.
  4. Sift the cornstarch, flour, and baking powder together, then add to butter mixture, mixing well.
  5. Add brandy. Blend until dough is smooth.
  6. Chill dough in refrigerator for a few hours, or until firm enough to roll out.
  7. Preheat oven to 325°F.
  8. Roll dough 1/2-inch thick on a floured surface.
  9. Cut into rounds with a 1 3/4-inch floured cookie cutter.
  10. Place on a buttered baking sheet.
  11. Bake at 325°F for 15 to 20 minutes, or until very lightly browned.
  12. Set aside to cool completely.
  13. Fill each pair of cookies with Dulce de Leche.
  14. Roll the edges in shredded coconut.