Clicky

Sweet Tamales a Festive Dessert

Share |
information (meta) --»
Posted on: November 30th, 2007
Filed Under: Food, Hispanic News, Press Releases
Tagged: , ,
need help? --»
Search these tags: family, recipe, tamales
View: Subjects | States | Metros :: Site Map
source, text, links --»

“When and friends gather to celebrate a special occasion, the food served is an important part of the day, especially dessert. The grand finale to a meal is anticipated with delight by young and old. Sweet make a wonderful finish to any meal and and can be made ahead during the busy holidays.

The for these is among hundreds of tasty recipes to be found on www.sunmaid.com, the new Web site from the Sun-Maid Growers of California.

Visitors to the site are given the option of viewing the entire site in Spanish, including the section, with a click of a button on the homepage. Recipes for breakfast, lunch and dinner, as well as snacks to take along on trips, are found under the recipes link on the Spanish homepage.

The for sweet raisin came from the kitchen of a Sun-Maid employee Ofelia Garcia, a finalist in a contest for employees. To make ahead, prepare , cool and refrigerate in husks. Before serving, reheat in steamer or microwave.

Sweet Raisin

35 corn husks

3 pounds prepared corn masa for

11/2 cups (3 sticks) butter, softened

1 cup granulated sugar

2 teaspoons baking powder

11/2 cups Sun-Maid Natural Raisins

Soak corn husks in hot water for 30 minutes or until softened. Drain.

Combine prepared masa, butter, sugar and baking powder in a deep bowl. Mix until smooth with an electric mixer or heavy spoon. Stir in raisins.

Spoon two tablespoons raisin-masa mixture in a mound about 1×3-inches lengthwise on center of corn husk. Roll long sides of husk over filling. Fold narrow end of husk up and tie with a strip of corn husk, leaving top end open. Or twist both ends and tie.

Steam (open end up) about 45 minutes. To test for doneness, open a tamale and check. The corn husk should pull easily away from masa when done. Serve warm. Makes about 25 servings.

Note: To make steamer, invert metal pie pan in deep pot. Spread layer of dry corn husks over pie pan. Fill pot with water to level of husks. Stand leaning against each other or sides of pot. Cover and simmer over medium-low heat, checking periodically and adding additional water if needed to prevent from drying out ( should not touch water). Repeat as needed to cook all . “*

related posts (sort of) --»
view/search these tags on --»

Knowledge is Power and this page is just the start. Hispanics/Latinos are a growing diverse force in this country. Check out some of the 54,866 items found on this site below or dig into the Site Map

Best of the Rest

Latest Essentials