Mexican Corn Flour Cookie Recipe

2 cups corn flour (I use Maseca brand. You can use either the white or yellow corn version) 1/2 cup Crisco vegetable shortening or lard or Margarine with at least 70% fat (please note that if you use margarine with less than 70% fat it will contain too much water and will not set properly!). You can also substitute real butter that is not whipped or coconut oil (not the liquid). 1 cup sugar (I use raw sugar or cane sugar but you can use what you have on hand) 1 egg 1 tsp. almond or vanilla extract (I use almond baking emulsion). You can also substitute rose water or orange blossom water. If you don't have any of these you can actually leave this ingredient out. You just may get a slightly more corn flavor which tastes great too! :) 1 tbs. ground cinnamon (you can also add 1/2 tsp. chile powder for a kick!) 1/4 cup liquid (I used water in my recipe today. You can substitute whatever type of liquid you prefer. My neighbor said she likes to use left over coffee like her mother did. You can also use juice).Mix all the ingredients together. You can use a mixer or stir it by hand. The dough will be thick (like play-dough but it should not be dry & crumbly. If you find it too crumbly to roll into balls then add a little additional liquid until it is of a consistency that you can work with).

Roll into golf ball size balls and place on parchment paper lined cookie sheets and flatten slightly with a fork or glass or you can leave them in ball shapes for a more cake like texture. If you like your cookies extra sweet you can sprinkle on some additional sugar, cinnamon sugar or sprinkles. I like mine just plain. Bake in a 350 degree pre-heated oven for 16-20 minutes or until the bottoms are slightly golden brown in color. If you like your cookies a little more on the crunchy side (coffee dunkers) then you can flatten the cookies a little more and bake additional 2-3 minutes. Cool & enjoy!

Corn Flour CookiesMakes 2 dozen 2.5 rings cookies2 cups corn flour MASECA cup butter (1 stick, 4oz, 125 gr) softened-room temperature1 cup sugar1 egg1 teaspoon vanilla1 teaspoon cinnamon1 tablespoon orange blossom water (optional, but highly recommended) up to cup of water, milk or orange juice.Preparation:1. In a bowl, cream the butter with a wooden spoon or using a hand mixer at low speed.2. Add sugar and mix until a bit fluffy. Add egg, vanilla, cinnamon and orange blossom water. Mix until a bit fluffy and well combined.3. Add of the corn flour, mix until combined, add the water little at the time and the rest of the corn flour until a soft dough, that resembles like play-dough.4. Form a small ball If it does not holds together or cracks on the edges when press, add a teaspoon of water a the time until the dough holds together, is not sticky and do not crack on the edges.5. Now the fun begins! Take a little round ball and roll it into a cylinder then shape into a ring. Press the two ends slightly to close the circle. (no need egg wash or water to seal)6. You can make any shape or size, coins, balls, thumbprints, or roll the dough and make cookie cut outs. You name it. Have fun!7. As you go, place the rings on a cookie sheet lined with parchment paper.8. Preheat the oven at 350 bake for 18-20 minutes until slightly brown. Remove from oven wait for 3 minutes and then transfer them to cool on a rack.9. Glaze or sprinke with powdered sugar when they are cool.Glaze: cup powder sugar1-1/2 teaspoons lemon juice or orange juice or milk.The zest 1 lime, orange or lemon. Or 1 teaspoon of cinnamon.Whisk all this ingredients until glossy with no lumps. Proceed to glaze. Dry them on a rack.Enjoy

Banana MuffinsOne of the most delicious and loved fruit is Banana. Banana puree is one such processed fruit product which is enriched in potassium and its fiber content enhances the body to loose weight.Eating a dish incorporated with banana puree in the breakfast kick-starts your metabolism.So if you love banana and want to try a moist, sweet, yummy Banana (Puree) Muffins then hold onto this recipe!Desserts CakesOriginal Yield: 4 Servings Sized to 8 Servings - instructions reflect original yield of 4 ServingsIngredients3-4 large spoons of Banana Puree2 tsp Baking Soda 1 tsp Baking Powder

1 cup White Sugar1 tsp Salt

2 Egg; slightly beaten2 cups Flour

2/3 cup Margarine or Butter; melted

Maple Pecan Corn Bread with Maple ButterA warm & cozy cornbread with a hint of sweetness. Great to double up on for Thanksgiving...it makes for a phenominal stuffing!Bread CornbreadOriginal Yield: 9 Servings IngredientsCorn Bread3/4 cup buttermilk

1 cup cornmeal1/3 cup maple syrup

1 cup flour1 teaspoon maple flavoring

1/2 teaspoon salt3/4 cup chopped pecans; toasted

1 teaspoon baking powderMaple Butter

1 teaspoon baking soda1/2 cup butter

3 tablespoons butter; softened1 tablespoon maple syrup

2 tablespoons firmly packed brown sugar1 teaspoon maple flavoring

3 Eggs

PreparationHeat oven to 350F. In small mixer bowl combine cornmeal, flour, salt, baking powder and baking soda. In large mixer bowl combine 3 tablespoons butter, brown sugar and eggs. Beat at medium speed until well mixed (1-2 minutes). Add buttermilk, 1/3 cup maple syrup and 1 teaspoon maple flavoring. Continue beating until well mixed (2-3 minutes). Reduce speed to low; add flour mixture. Continue beating, scraping bowl often, until well mixed (1-2 minutes), By hand, stir in pecans. Spoon into greased 8-inch square baking pan. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. (Corn bread may dip slightly in center.)Meanwhile, in small mixer bowl combine all maple butter ingredients. Beat at medium speed until fluffy (2-3 minutes). Serve with warm corn bread.Cuisine:American Main Ingredient: Grains

Caw's Cornbread MuffinsThese are really delicious! I like using polenta meal instead of regular cornmeal. It's more coarsely ground and I think gives a better flavor.Breakfast Baked GoodsOriginal Yield: 15 Servings Ingredients1 cup Yellow cornmeal2 Eggs

1 cup Flour12 ounces corn; drained*

1/4 cup Sugar1 1/4 cups milk

1 tablespoon Baking Powder1/4 cup Vegetable oil

1 teaspoon Salt

Preparation*can substitute equal amount defrosted frozen cornGrease muffin pan with cooking spray or butter. In large bowl, mix well: cornmeal, flour, sugar, baking powder & salt. In small bowl, beat eggs with fork. Add corn, oil & milk. Stir till blended. Add to flour mixture and stir with spoon till mixed. Pour into muffin tin. Bake at 425 20 min. or until golden. Can also bake in greased 8x8 pan for about 35-45 min. Makes about 15.Cuisine:American Main Ingredient: Corn100% would make again

Cornmeal MuffinsThese cornmeal muffins are delicious. My mother's cornmeal muffins have just the right crumb, are very tender, just a tiny bit sweet, and are best served slathered in butter and eaten hot. Excellent for breakfast, or as a hot bread with lunch or supper. Spicy dishes make a superb foil to these delicate morsels of goodness.Original Yield: 12 Ingredients1 cup whole-grain yellow cornmeal,; fine-ground4 teaspoons Baking Powder

1 cup Unbleached all-purpose flour2 large Eggs; at room temperature

1/4 cup Sugar1 cup milk; at room temperature

1/2 teaspoon Salt2 tablespoons unsalted butter; melted

PreparationAdjust oven rack to middle position and heat oven to 400 degrees F. Lightly butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the silicone muffin pan on a baking sheet.In a large bowl, whisk together the cornmeal, flour, sugar, salt. and baking powder. In a large glass measuring cup or another bowl, whisk the eggs, milk, and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend until batter is just combined and evenly moistened. Do not over-mix. Divide the batter evenly among the prepared muffin cups.Bake muffins until light golden brown and toothpick or skewer inserted into center of muffins comes out clean, about 20 to 25 minutes, rotating muffin pan from front to back halfway through baking time. Transfer the pan to a wire rack to cool slightly, about 5 minutes. Invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm.