Workshop: Summer 2013 Hasher Class
Topics/Menu: Apple Oatmeal Crisp
Flan de Leche
Pastel Tres Leches
Apple Oatmeal Crisp
Yield: 8 Servings
1 cup brown sugar
1 cup all purpose flour
½ cup butter, melted
3 cup apples – peeled and chopped
½ cup white sugar
2 tsp ground cinnamon
Preheat standard oven to 350 degrees, lightly grease an 8-in square pan
In a large bowl, combine brown sugar, oats, flour and butter.
Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.
Bake in the preheated oven oven for 40 – 45 minutes.
1 large can condensed milk
1.5 cup milk
1 tsp vanilla extract (for caramel)
¼ cup water
½ cup sugar
Combine condensed milk, egg, milk and vanilla.
Separately, combine sugar and water and place in pan. Heat and let caramelize. Remove from heat.
Move the pan so that all sides are covered.
Place the milk and egg mixture in the pan.. Cover with a lid or aluminum paper. Bake at medium heat for 45 minutes or until an inserted knife comes out clean.
Let cook and refrigerate.
Yield: 25 servings
6 cups flour
2 TB yeast
1 cup sugar
1 tsp salt
1 cup vegetable oil or shortening
2 cups warm water
1 cup flour
1 cup sugar
¾ cup shortening
1 tsp vanilla
Directions for Icing: Mix all ingredients together and make into separate balls. Flatten each ball into a tortilla and apply on top of your dough.
Preheat standard oven to 350 degrees. Spray and cover a sheet pan with a cookie sheet.
In the mixer let the yeast dissolve in the warm water. Once yeast is dissolved, add the sugar, salt and vegetable oil or shortening and mix.
Add the flour in the parts at low speed. Once all the flour is added, increase the speed to mix everything together. Place dough in separate bowl that has been sprayed. Cover and let the dough rise.
Once your dough has risen, make balls to your desired size. Place each ball on cookie sheet and press lightly on your dough to flatten out a little bit. Add the icing and press lightly again. With a fork add the lines or squares to decorate your pan dulce. Let your pan dulce rest and rise again.
They are now ready to put in oven for 15-20 min.
Pastel Tres Leches
Yield: serves 8-10
For the bread
2 cups white flour
6 ea eggs
2 cups white sugar
2 T vanilla extract
3 tsp baking powder
Milk mixture (mix in blender)
2 cans condensed milk
2 cans evaporated milk
2 cans heavy cream
3 ea egg yolks
Batido para la decoracion de merengue
3 claras de huevo (y poco leche de mantequilla)
6 cucharadas de azucar glass en polvo
1 cucharadita de vainilla
Beat the egg whites until they are stiff, add little sugar, add the yolks and beat a few more minutes. Pour in the flour, baking powder, milk and vanilla.
Place the mixture into an oiled pan and bake at 300 degrees for 30 minutes.
Insert a fork to test for doneness.
Yield: 2 pounds
12 oz chocolate chips
1 lb white chocolate chips
½ tsp peppermint extract
½ cup peppermint candy, crushed
Preheat oven to 250. Line a 9×13 pan with foil, letting it hang over the sides. Spray foil. Pour the chocolate chipsin an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with an offset spatula or knife. Place in refrigerator until cold and firm, about 20 minutes.
Melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don’t let bottom of bowl touch water) until chocolate is almost melted. If you are daring, you can use your microwave. Remove bowl from water and stir until completely melted, stirring in extract. Let cool a little bit so it doesn’t melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and, working quickly, spread to cover. Sprinkle with crushed candy. Press the candy in just a bit.
Chill until both layers are firm. Lift foil out of pan and shake off excess candy. Trim edges. Cut into 2” wide strips. Peel bark from foil and cut each strip as desired. Chill in covered container.