Pinon Bread Recipes

FRESH PEAR BREAD

Steps:

• In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PINON BREAD

Steps:

• Mash the pinon nuts on a metate with a mano or mash with a mortar.
• Mashed pinons will look like meat, mix mashed nuts with water and salt. Then knead until it is a soft batter.
• Let batter sit a while before cooking.
• Put a large skillet on the fire, when it is hot add the lard or vegetable oil.
• Drop the batter in the skillet by the tablespoonful, flattening out into patties about 3 inches across. Reduce the heat so the cakes cook but do not burn. This bread is tasty either hot or cold.

PINON BUTTER (RAW PINE NUT BUTTER)

Steps:

• Puree the pine nuts, olive oil, salt and herbs in a food processor by pulsing until it looks cheesy.
• Spread on your favourite raw bread or crackers.
• Bon Appetit!

PINON

Steps:

• In a skilet at moderate fire brown the ground beef with salt and pepper. Drain the liquid fron the meat.Add onion ,red pepper, beef cube,sofrito,sazon,olives let simmer for 10 minutes. Add salt and pepper as needed. last add the raisins.lower the fire level and let the beef simmer.
• Peel the plantains and slice them thin. Add oil to skillet. fry the plantain slices and place in a try with napkins to retain excess oil. butter up your casserole layer the plantains in the botton beat 4 eggs and pour on top of the bottom layer. Add 3 cups of cheese,ground beef the other 4 eggs beatten chesse then cover with the rest of the plantains.
• bake under 375 for 45 minute.
• let cool down before slicing.

ROSEMARY SHORTBREAD

Steps:

• Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
• Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.