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