RECIPES

JC Ford machine, beautiful condition, only lightly used, well maintained.

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Alfajores Recipe courtesy of California Walnuts (walnuts.org) Makes 6 servings of 5 cookies each

The Homemade Dulce de Leche

1 can (14 ounces) sweetened condensed milk, label removed

Put unopened can of condensed milk in a saucepan, cover with water, bring to a boil and boil (covered) for 3 hours. May need to add more water to keep can fully submerged.

Important: Do not open the can until it has cooled completely.

The Alfajores:

1 ½ sticks (¾ c.) unsalted butter, room temperature 2⁄3 c. sugar 1 egg 1 T. vanilla sugar (may substitute with vanilla paste or extract) ¼ t. salt ¼ c. water 2 ¾ c. four 1 t. baking powder 1 c. plus 2 T. cornstarch ½ c. fnely chopped California walnuts 1 T. powdered sugar for garnish

Preheat the oven to 375°F.

In a large bowl, beat butter and sugar until creamed. Add egg, vanilla sugar (or suggested substitute), salt and water, and continue beating for 2 minutes. Sift four with baking powder and cornstarch in a small bowl. Add four mixture to butter and sugar mixture.

Knead the dough and shape into a ball. Wrap dough in plastic wrap and chill in the refrigerator for at least 20 minutes. Roll out the dough to a thickness of about ¼ inch and cut it into circles about 2 inches in diameter using a pastry cutter.

Arrange them on a cookie sheet lined with parchment paper and bake for 5 to 6 minutes. Remove pan from the oven and cool completely on a wire rack.

To create sandwiches: Cover one cookie with a spoonful of Dulce de Leche, spread walnuts over it, and top with another cookie. Repeat with remaining cookies. Sprinkle with powdered sugar and serve. Lomo de puerco relleno: Mexican fruit-stufed roast pork loin Recipe by Karen Hursh Graber Makes 8 servings 1 3-lb. loin of pork, butterfied for stufng ½ c. raisins ¾ c. sherry 2 T. butter 2 T. corn oil 1 medium white onion, diced 4 cloves garlic, minced ¾ c. dried apricots, no pits, sliced ¾ c. prunes, no pits, sliced ¾ c. green olives, no pits, sliced ¼ t. each ground cinnamon, cloves and allspice ½ c. almonds, skins removed, slivered Salt and pepper to taste Corn oil for browning

Open the butterfied loin like a book; salt and pepper both sides.

In a small bowl, mix the raisins and sherry and allow the raisins to absorb the sherry while the stufng is being prepared.

In a medium saucepan, heat the butter and corn oil, add the onion and garlic and sauté until the onion is soft. Add the apricots, prunes and almonds, stirring to combine ingredients. Add the raisin and sherry mixture, the spices and the almonds, stirring again to combine. Add salt and pepper to taste. Remove stufng mixture from heat.

Spread the stufng mixture over the inside of the pork loin, roll up like a jelly roll, and tie at intervals with kitchen twine. Preheat the oven to 350º F.

In a large, heavy-bottomed skillet heat the oil and brown the roast on all sides. Place it in a roasting pan and roast for 1 to 1 ½ hours. (Using an instant-read thermometer to check for doneness is recommended.) Remove from oven; cover the roast with aluminum foil and let sit for 10 minutes before slicing. In Mexico, this dish is generally served with pure de papas (very smooth whipped potatoes).