02 February

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February 24, 2011

Baked Tortilla Chips

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Baked Tortilla Chips

Baked Tortilla Chips

February 24: National Tortilla Chips Day

Tex-Mex and Mexican restaurants typically serve tortilla chips and salsa before the main meal. Although we are addicted to the crispy, crunchy corn chips that they serve us, we know that baking them at home is healthier than the fried, golden goodness of those restaurant-style tortilla chips. So we asked our Tejano amigos for advice on making baked tortilla chips and they told us how surprisingly simple they are to prepare. They taste terrific, too, with less grease—and guilt! Try them as an alternative appetizer for snack time and for National Tortilla Chips Day.

Recipe

(Inspired by Gregorio and Silvia P.)

  • 1 package of fresh corn tortillas (we used the yellow instead of white corn tortillas)
  • cooking spray
  • salt

Directions

Using a sharp knife, cut quarters from a stack of tortillas. Line a baking sheet with foil for easy clean up. Place tortillas on the baking sheet.

Baked Tortilla Chips

Generously mist over them with cooking spray. Lightly sprinkle with salt. Turn the chips over and spray over them again. Bake in a preheated oven at 400 degrees F for 15-20 minutes, being careful not to brown or burn the edges. The chips will curl somewhat during baking. Remove from the oven and allow to cool to a crisp.

Baked Tortilla Chips

Notes

  • Serve the baked tortilla chips with salsa (see our blog recipe post in May for National Salsa Month) or guacamole (see our blog recipe post on November 14 for National Guacamole Day).
  • Use baked tortilla chips to make nachos (see our blog post on November 6 for National Nachos Day).

 

 

February 23, 2011

Banana Bread

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Banana Bread

Banana Bread

February 23: National Banana Bread Day

When she was a child, Islander’s daddy planted a banana tree in the backyard of their Hawaii home. It provides shade from the “day-o” sun and a bounty of fresh fruit. Sometimes, the season produces an overabundance of bananas, so her family would give bunches away to neighbors, co-workers and friends. At other times, we would just bake banana bread and share the loaves with others. For National Banana Bread Day, we present our family’s recipe for basic banana bread with our blog readers.

Recipe

Ingredients

  • 3 bananas (equals 1 ½ cups), mashed
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup milk mixed with ½ teaspoon vinegar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup butter or margarine
  • 1 ½ cups sugar
  • 1 cup nuts (macadamia or walnuts), chopped

Directions

In a large bowl, mash the bananas with a fork then mix in the eggs, vanilla and milk with vinegar. In another bowl, combine the flour, baking soda and salt. In a mixer, cream the butter with the sugar. Pour in the banana mixture and stir well.  Gradually add the flour mixture and blend until the batter is smooth.

Banana Bread

Fold the nuts into the batter and mix well.  Pour into a greased loaf pan.  Bake in a preheated oven at 350 degrees F for an hour, checking for doneness. Insert a toothpick in the center of the loaf; the bread is done when the toothpick is dry. Remove the bread from the oven and cool completely on a wire rack. Slice the bread and serve.

Banana Bread

Notes

  • Overripe bananas are recommended for this recipe as they are soft and sweet.
  • Listen to Harry Belafonte’s classic calypso music, “The Banana Boat Song.”
 

February 20, 2011

Cherry Pie Pockets

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Cherry Pie Pockets

Cherry Pie Pockets

February 20: National Cherry Pie Day

As a teen (with great metabolism), Highlander would eat Hostess cherry pies during class breaks. Those pocket-sized snacks cost only a quarter back in the 1970s (currently they are about $1.50!). Now in his golden age, Highlander occasionally gets nostalgic for something similar—homemade cherry pie pockets. These cute but caloric confections can be created “as easy as pie” by using a mini lattice pie press from Williams-Sonoma (a $10 toy for Islander), refrigerated pie dough and canned cherry pie filling. Cherry pie pockets are perfect for snacktime and on National Cherry Pie Day.

Hostess Cherry Pie

Recipe

(Inspired by Williams-Sonoma)

Ingredients

  • 1 package refrigerated pie dough, thawed
  • 1 can cherry pie filling
  • 1 egg, beaten with a tablespoon of water
  • raw or turbinado sugar (we used Sugar in the Raw from Maui)

Directions

Unroll the pie dough on a slightly floured surface. Press out pairs of solid pieces and the lattice tops using the Williams-Sonoma mold. Put the solid side of the dough on the pie press. Place about two heaping tablespoons of the cherry pie filling in the middle of the dough.

Cherry Pie Pockets

Brush the edges with egg wash. Top with the lattice side of the dough. Press the mold down to seal.

Cherry Pie Pockets

Place on a parchment paper-lined baking sheet. Repeat with the rest of the dough and cherry pie filling. Freeze all pocket pies for at least half an hour. Remove from the freezer and brush the tops of the lattice with egg wash. Sprinkle sugar on top. Bake in a preheated oven at 400 degrees for 15-20 minutes, or until the filling bubbles slightly and the tops are golden brown. Remove from the oven and let the cherry pie pockets cool completely on a wire rack.

Cherry Pie Pockets

Notes

  • If not using the Williams-Sonoma mini lattice pie press, use a large cookie cutter to cut shapes in the dough. Pair them up, place filling in the middle, brush the sides and tops with egg wash and seal the edges by pressing down with the tines of a fork. Cut a few slits on the top as vents. Bake as directed above.
  • Do not deep fry the lattice pie pockets. They may be deep fried if both sides of the dough are solid pieces.
  • Re-roll out the pie dough to make more solid pieces and lattice tops.
  • February is also National Cherry Month. Search our blog for more recipes containing cherries.
 

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