Wednesday, June 27, 2007

If I Wasn't Fat Before, I Am Now

Dear Lord,

Thank you for giving man the wisdom to cook sopapillas. I know it's because you were hungry once too and wanted some good eatin'. I can see you now, chillin' out in the dessert grubbin' on sopapillas drizzled with honey, drinking some wine and cooling out with your apostles - the original OG.

I have lived a deprived life - never having tasted the wonderfulness of a sopapilla - or ever having heard of a sopapilla - until I went to visit my mother and step-dad in Albuquerque this past weekend.

I would also like to thank you Lord, for the Taco Salad I had at El Pinto's (which is the same place I had the sopapilla - but you already know that). It was wonderful - so wonderful in fact, that it made me want to sit up and slap my grandma - which I'm sure is going to be one of those sins you're going to hold against me later - but I couldn't help it. Taco Bell doesn't have a damn thing on it (did I just swear? My Bad. You're going to hold that against me too aren't you.) I will never again be able to go thru the drive thru at Taco Bell with the same sort of anticipation and over active salivary glands.

I have gone on line and gotten a sopapilla recipe....okay, I've gotten several recipes....and was just wondering which was the yummiest so that I may eat that one first.

Sante Fe Style Sopapillas

6 c. flour
1 1/2 tbsp oil
1 tsp salt
2 tsp baking powder
1 1/2 warm water

Put all dry ingredients in a mixing bowl. Add oil and rub through hands until blended. Add water a little at a time until dough is firm (like regular bread dough). Let stand 10 minutes before rolling.

On a well floured board, roll egg-size pieces approximately 6 inches in diameter. Fry in hot oil until golden brown on both sides. Serve immediately.

** This recipe can also be used for tortillas. Fry in lightly coated cast iron skillet until it blisters - turn and cook other side.

Sopapilla Recipe

6 c. flour
3 tsp of baking powder
3 tsp salt
5 tsp of shortening
3 c warm water

Add and mix all ingredients and slowly add water while mixing. Dough should roll, be elastic and not stick to your hands. Let sit in a covered bowl for approximately 45 mins.

Work your dough on a lightly flowered counter. Cut out balls and cover. Roll your balls into the shape of a tortilla. Cut in to triangles, squares, or whatever shape you wish and fry at approximately 420 . If the sopapilla drops to the bottom of the pan and bubbles slightly, discard and wait for the oil to heat up.

Another Sopapilla Recipe

1 env. dry yeast

1/2 c. warm water

3 c. flour1 egg

1/2 tsp. salt

1 tbsp. oil

1 tsp. sugar

Shortening or oil



Dissolve yeast in warm water. Mix with other ingredients. Knead several minutes and set aside in warm place until dough rises (about 2 hours). Roll flat. Cut in 1 1/2 inch squares. Allow to rise again (1 hour). Drop squares in deep grease or hot oil.

Cook to a golden brown, turning once. Drain momentarily and dip in sugar and cinnamon mixture. Serve hot with honey. Especially good after eating hot seasoned food.

I also found this recipe...could you tell me if it's any good?

Sopapilla Cheesecake

2 8 oz pkgs of cream cheese
2 pkgs of refrigerated crescent rolls
1 c. sugar
1 tsp vanilla or almond extract
1/2 c margarine or butter, melted
1/2 c cinnamon sugar

1. On 9x13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan.

2. Flatten

3. Combine cream cheese, sugar and extract

4. Spread over crescent rolls

5. Unroll the other can of crescent rolls and place on top of cream cheese mixture.

6. Pour melted butter or margarine over top and spread with brush.

7. Sprinkle with cinnamon sugar mixture.

8. Bake at 350 for 30 minutes.

Also, while I have your attention Lord, I was wondering....could you somehow find it in your heart to make my husband like mexican food? Thanks