SantaFe.com

• 6 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 pound lard (a must, no substitutes)
• 1-1/2 cups sugar
• 2 teaspoons anise seed
• 2 eggs
• 1/2 cup sweet table wine
• 1/4 cup sugar
• 1 tablespoon cinnamon

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Cream the lard with sugar and anise seed on medium speed. In a separate bowl, beat eggs until light and fluffy. Add beaten eggs to creamed mixture. Mix together well, adding wine to form a stiff-like dough, add more wine, if necessary.

Refrigerate dough overnight.

Remove dough from refrigerator and let...

by Lupe Jackson • Governor’s Mansion

• 4 cups dried figs, rinsed & cut in half
• 1 loaf of challa bread cut in 1 inch cubes
• 8 eggs whipped
• 4 cups heavy cream
• 1 cup milk

• 4 cups white sugar
• 2 tablespoons fresh lemon juice
• 1 cup heavy cream

Heat sugar with lemon juice, stirring constantly until golden brown in color.

Pull off heat; slowly add the cream being careful of the bubbling hot sugar. Set aside.

Layer cubed bread & figs in a large buttered casserole dish. Mix eggs, milk & cream and pour over bread and figs; let set for ½ hour. Pour caramel sauce over the top of the bread mixture. Cover with buttered parchment paper

by Marianne Deery • Governor’s Mansion

• 4 egg yolks
• ½ cups sugar
• 2 cups heavy cream
• 1 vanilla bean - opened & scraped
• 1 tablespoon vanilla extract

Place whole scraped vanilla bean in cream. Place on stove over low heat ready to stir with a wooden spoon. While cream is heating, beat egg yolks in a mixing bowl with a wire whip or an electric beater. Gradually add the sugar, beat until light & fluffy. Slowly add heated cream to temper the egg mixture. Mix to incorporate but do not over whip. Place back on stove top over low heat, stir constantly with wooden spoon from the bottom of the sauce pan.

by Marianne Deery • Governor’s Mansion

• Yield: Makes 6

This ooey-gooey chocolate dessert, like an ultra-rich pudding topped with a weightless cakelike dome, is absolutely perfect with a stout like Rice’s Sleeping Dog, or another of his favorites, Oak Aged Yeti Imperial Stout, made by Great Divide (a 22-ounce bottle sells for about $7 at Jubilation Wines and Spirits but if you can’t find it, try any other big, dark stout). Let the beer warm slightly before drinking; it should be at cellar temperature, which is just over 50°.

• 2 egg yolks
• 2 whole eggs
• 1/3 cup sugar
• 1 1/2 cups heavy cream

from localflavor magazine

• Yield: Serves 4

You can find bananas anywhere, any time of year, and always at reasonable prices, making them perfect for the grill repertoire. Warming bananas makes them meltingly luscious, so appealing that people who don’t like them raw may end up eating a bowlful. Put a few extras on the grill; they’ll likely disappear.

• 4 tablespoons butter, preferably unsalted
• 1 tablespoon sugar
• 1/2 teaspoon pure vanilla extract
• 4 medium bananas
• æ cup store bought dulce de leche or other caramel sauce

1. Warm the butter and sugar together in a small skillet over medium heat, until the...

from localflavor magazine

• 2 medium sweet potatoes (about 1 1/4 pounds)
• 1/2 stick unsalted butter, melted
• 3/4 cup sugar
• 3/4 cup milk
• 2 teaspoons vanilla
• 3 large eggs
• 1/2 teaspoon cinnamon
• 1/4 teaspoon grated fresh nutmeg
• 1/4 teaspoon salt
• 1 tablespoon dark rum or brandy
• 3/4 cup coarsely chopped pecans, optional

1. Roast sweet potatoes in oven at 375º until soft, about 1 hour. Peel when cool enough.
2. Combine all ingredients in a bowl and mix well, then pour into a 9 inch pie pan.
3. Bake uncovered at 350º for about 45 minutes.

from localflavor magazine

This was handed down from my grandmother. When there was bread left over, my mom would dry it up. She wouldn’t throw it away. She would save it in the refrigerator until she had enough. It was easy to make and cheap. And my dad used to make it after my mom died. Marcella Abeyta

• 6 slices of bread, toasted and cut into one inch pieces
• 1/2 cup raisins
• 1/2 cup chopped nuts (walnuts or pecans)
• 1/2 to 2/3 cup Monterey Jack cheese, shredded
• 2 cups water
• 1 1/2 cups dark brown sugar
• 3/4 teaspoon cinnamon
• 2 tablespoons butter

1. Boil water, brown sugar and cinnamon for about three minutes.

from localflavor magazine

My grandma and my mom used to make Natillas. Everybody had milk in those days, and it didn’t take that much sugar. Besides, almost everybody had chickens for the eggs. So it was the best dessert we could make with a few ingredients. Marcella Abeyta

• 2 cups whole milk
• 2 eggs, separated
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 2 tablespoons flour
• Cinnamon

1. Dissolve flour in 1 cup milk.
2. Bring milk, egg yolks, sugar and vanilla to a boil over low heat, stirring constantly.
3. Beat egg whites and fold into mixture.
4. Chill.
5. Sprinkle with cinnamon before serving.

from localflavor magazine

• 2 cups whole wheat flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups Turbinado or brown sugar
• 4 eggs
• 1 1/2 cups oil
• 2 cups grated carrots
• 1 #2 can crushed pineapple (undrained)
• 1 cup chopped walnuts

• 1 box sugar
• 1/2 stick butter
• 1 3oz. pack of cream cheese
• 2 tablespoon half and half or evaporated milk
• 1 teaspoon vanilla

1. Sift all dry ingredients except sugar.
2. Mix oil and sugar.
3. Add eggs, one at a time, to the oil and sugar mixture. Beat well after each addition.
4. Add flour mixture and mix well.

• ¼ Cup All – Purpose Flour
• ½ Cup Light Brown Sugar
• 1 Cup White Corn Syrup
• 1/3 Teaspoon Salt
• 2 Tbsp. Melted Butter
• 1 Teaspoon Vanilla
• 2 Eggs, beaten
• ¼ Cup Dark Rum (or to taste)
• 2 Cups Toasted Pecans

1. Mix together flour and sugar.
2. In separate bowl, whisk together eggs, corn syrup, melted butter, vanilla, rum and salt.
3. Line a 9” pie pan w/ your favorite pie crust and spread pecans evenly on bottom.
4. ill with batter.
5. Bake in 350º degree oven for approx. 40 minutes, or until set. Pie should be soft inside, but not runny.

• Serve each piece with sliced, fresh mango and sweetened (or...

courtesy of Santacafé