Desserts

Recipe Index

Mexican-style Oatmeal Raisin Cookies
Arroz con leche

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Mexican-style Oatmeal Raisin Cookies

I invented this recipe when writing a grant, meaning that the cursor was blinking at me from the open Word file for a little too long. I opened the fridge for a quick snack when inspiration hit! Just not about my grant…

…what about taking a traditional US American recipe and using Mexican ingredients?! I love fusion. If you do as well, you should totally make this recipe. Of course you know, these guys are best when enjoyed when still warm, with a glass of milk on the side.

8 tablespoons of butter, un-salted
½ cup of piloncillo (use brown sugar if you cannot find piloncillo)
1 teaspoon of vanilla extract
1 egg
1 cup of oats
¾ cup of flour
2/3 cup of pinole*
½ teaspoon of salt
½ teaspoon of baking soda
1 teaspoon of cinnamon
1 teaspoon of chia seeds (optional)
3/4 cup of raisins

In a small bowl, combine oats, flour, pinole, salt, baking soda, cinnamon, and chia seeds. Stir to combine and break up any lumps, and set aside.

Next, in a small saucepan, combine butter and piloncillo and melt as slowly as possible to avoid caramelizing the mixture. Add vanilla extract. Add flour mixture into saucepan of warm butter and sugar. Stir to combine. Add egg and raisins and stir to combine. Cool batter in refrigerator while you pre-heat the oven to 375 degrees.

Once oven is hot and batter is cool, drop heaping tablespoons of batter on greased cookie sheet, leaving at least 2 inches between each cookie. Place in the oven and bake for 8-10 minutes, taking them out slightly before they look done, as they remain cooking on the sheet while they cool.

* Pinole is a mix of fine corn meal mixed with other things. It is one of the ancient foods. My favorite mix is just like the Tarahumara people’s recipe: corn, cinnamon, and sugar. I like to think that it can make me run like this tribe of ultra-marathoners who hail from Chihuahua, Mexico. Here’s a recipe for making your own if you cannot find it at the store!

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Arroz con leche

1 cup of white rice
2 cups of water
2 cinnamon sticks
1 teaspoon of vanilla extract or 1 vanilla bean with the seeds scraped out
250 mL milk
2 tablespoons of sugar

Cook rice like you normally would, but add the vanilla and cinnamon to the water as well. When the rice is almost done, add milk and sugar; simmer for another 10 to 15 minutes. It will still be soupy, but thick and tasty.

Best served with coffee and a good book, or in a mug after a great dinner shared with friends.

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