Good afternoon all,

I'm doing a cooking class for my daughter's school, and have decided
to make Mexican, as it appeals to her age group. Plus some other mom
chose Italian first ! >

I'm doing tacos, making the taco meat, salsa and guacamole from
scratch.

For dessert, I thought dessert empanadas would be good - we'll have
two different choices of fillings.

The trouble is, I've only ever made savory ones. Does anyone have a
good dough recipe for sweet ones?

Many thanks,
Kris

On May 8, 11:53*am, Kris > wrote:
> Good afternoon all,
>
> I'm doing a cooking class for my daughter's school, and have decided
> to make Mexican, as it appeals to her age group. Plus some other mom
> chose Italian first ! >
>
> I'm doing tacos, making the taco meat, salsa and guacamole from
> scratch.
>
> For dessert, I thought dessert empanadas would be good - we'll have
> two different choices of fillings.
>
> The trouble is, I've only ever made savory ones. Does anyone have a
> good dough recipe for sweet ones?
>
> Many thanks,
> Kris

These are good.
http://www.cooks.com/rec/view/0,1638...235203,00.html

On May 8, 3:15*pm, Chemo the Clown > wrote:
> On May 8, 11:53*am, Kris > wrote:
>
>
>
>
>
> > Good afternoon all,
>
> > I'm doing a cooking class for my daughter's school, and have decided
> > to make Mexican, as it appeals to her age group. Plus some other mom
> > chose Italian first ! >
>
> > I'm doing tacos, making the taco meat, salsa and guacamole from
> > scratch.
>
> > For dessert, I thought dessert empanadas would be good - we'll have
> > two different choices of fillings.
>
> > The trouble is, I've only ever made savory ones. Does anyone have a
> > good dough recipe for sweet ones?
>
> > Many thanks,
> > Kris
>
> These are good.http://www.cooks.com/rec/view/0,1638...35203,00.html- Hide quoted text -
>
> - Show quoted text -

What kind of dough did you use?

Thanks,
Kris

On May 8, 12:23*pm, Kris > wrote:
> On May 8, 3:15*pm, Chemo the Clown > wrote:
>
>
>
> > On May 8, 11:53*am, Kris > wrote:
>
> > > Good afternoon all,
>
> > > I'm doing a cooking class for my daughter's school, and have decided
> > > to make Mexican, as it appeals to her age group. Plus some other mom
> > > chose Italian first ! >
>
> > > I'm doing tacos, making the taco meat, salsa and guacamole from
> > > scratch.
>
> > > For dessert, I thought dessert empanadas would be good - we'll have
> > > two different choices of fillings.
>
> > > The trouble is, I've only ever made savory ones. Does anyone have a
> > > good dough recipe for sweet ones?
>
> > > Many thanks,
> > > Kris
>
> > These are good.http://www.cooks.com/rec/view/0,1638...3,00.html-Hide quoted text -
>
> > - Show quoted text -
>
> What kind of dough did you use?
>
> Thanks,
> Kris

I don't recall specifically other than it was a recipe I had for
pastry dough. Pretty basic if I remember.

On Sat, 8 May 2010 12:32:33 -0700 (PDT), Chemo the Clown
> wrote:

>On May 8, 12:23*pm, Kris > wrote:
>>
>> What kind of dough did you use?
>>
>> Thanks,
>> Kris
>
>I don't recall specifically other than it was a recipe I had for
>pastry dough. Pretty basic if I remember.

here's a great cheat:

http://www.goya.com/english/product_...n-Foods/Discos

Lou

On May 8, 3:32*pm, Chemo the Clown > wrote:
> On May 8, 12:23*pm, Kris > wrote:
>
>
>
>
>
> > On May 8, 3:15*pm, Chemo the Clown > wrote:
>
> > > On May 8, 11:53*am, Kris > wrote:
>
> > > > Good afternoon all,
>
> > > > I'm doing a cooking class for my daughter's school, and have decided
> > > > to make Mexican, as it appeals to her age group. Plus some other mom
> > > > chose Italian first ! >
>
> > > > I'm doing tacos, making the taco meat, salsa and guacamole from
> > > > scratch.
>
> > > > For dessert, I thought dessert empanadas would be good - we'll have
> > > > two different choices of fillings.
>
> > > > The trouble is, I've only ever made savory ones. Does anyone have a
> > > > good dough recipe for sweet ones?
>
> > > > Many thanks,
> > > > Kris
>
> > > These are good.http://www.cooks.com/rec/view/0,1638...tml-Hidequoted text -
>
> > > - Show quoted text -
>
> > What kind of dough did you use?
>
> > Thanks,
> > Kris
>
> I don't recall specifically other than it was a recipe I had for
> pastry dough. Pretty basic if I remember.- Hide quoted text -
>
> - Show quoted text -

Do you think it could just be the same dough recipe as one for savory
empanadas?

Just curious,
Kris

On May 8, 2:49*pm, Kris > wrote:
> On May 8, 3:32*pm, Chemo the Clown > wrote:
>
>
>
> > On May 8, 12:23*pm, Kris > wrote:
>
> > > On May 8, 3:15*pm, Chemo the Clown > wrote:
>
> > > > On May 8, 11:53*am, Kris > wrote:
>
> > > > > Good afternoon all,
>
> > > > > I'm doing a cooking class for my daughter's school, and have decided
> > > > > to make Mexican, as it appeals to her age group. Plus some other mom
> > > > > chose Italian first ! >
>
> > > > > I'm doing tacos, making the taco meat, salsa and guacamole from
> > > > > scratch.
>
> > > > > For dessert, I thought dessert empanadas would be good - we'll have
> > > > > two different choices of fillings.
>
> > > > > The trouble is, I've only ever made savory ones. Does anyone have a
> > > > > good dough recipe for sweet ones?
>
> > > > > Many thanks,
> > > > > Kris
>
> > > > These are good.http://www.cooks.com/rec/view/0,1638...Hidequotedtext -
>
> > > > - Show quoted text -
>
> > > What kind of dough did you use?
>
> > > Thanks,
> > > Kris
>
> > I don't recall specifically other than it was a recipe I had for
> > pastry dough. Pretty basic if I remember.- Hide quoted text -
>
> > - Show quoted text -
>
> Do you think it could just be the same dough recipe as one for savory
> empanadas?
>
> Just curious,
> Kris

Yeah, most likely although pastry dough would be a bit more
flaky...maybe?

Kris wrote:
> Good afternoon all,
>
> I'm doing a cooking class for my daughter's school, and have decided
> to make Mexican, as it appeals to her age group. Plus some other mom
> chose Italian first ! >
>
> I'm doing tacos, making the taco meat, salsa and guacamole from
> scratch.
>
> For dessert, I thought dessert empanadas would be good - we'll have
> two different choices of fillings.
>
> The trouble is, I've only ever made savory ones. Does anyone have a
> good dough recipe for sweet ones?

Are you going to have a lot of time to test this? I would never teach a
class on something I've not cooked before, but maybe you're braver than I.

Serene

--
"Basic principles of the Universe, oo. Do tell. Quantum mechanics?"
"You cannot know simultaneously where you are in a relationship *and*
how fast it is going." - Piglet and Rob Wynne, on alt.polyamory

On May 8, 6:16*pm, Serene Vannoy > wrote:
> Kris wrote:
> > Good afternoon all,
>
> > I'm doing a cooking class for my daughter's school, and have decided
> > to make Mexican, as it appeals to her age group. Plus some other mom
> > chose Italian first ! >
>
> > I'm doing tacos, making the taco meat, salsa and guacamole from
> > scratch.
>
> > For dessert, I thought dessert empanadas would be good - we'll have
> > two different choices of fillings.
>
> > The trouble is, I've only ever made savory ones. Does anyone have a
> > good dough recipe for sweet ones?
>
> Are you going to have a lot of time to test this? I would never teach a
> class on something I've not cooked before, but maybe you're braver than I..
>
> Serene
>
> --
> "Basic principles of the Universe, oo. *Do tell. Quantum mechanics?"
> "You cannot know simultaneously where you are in a relationship *and*
> how fast it is going." - Piglet and Rob Wynne, on alt.polyamory

I DO hope to test it with my own daughter this week beforehand. I
would be mortified if my recipe failed in front of the kids.

Kris

Sweet Empanadas,

Hi Kris, I don't have a recipe for these, but you might want to consider mini flans. They can be baked in cupcake wrappers in a cupcake pan, while sitting in a bath of water. This is very authentic Mexican and is a custard that kids will love.

Artistic Taste

In article >,
Artistic Taste > wrote:

> Sweet Empanadas,
>
> Hi Kris, I don't have a recipe for these, but you might want to consider
> mini flans. They can be baked in cupcake wrappers in a cupcake pan,
> while sitting in a bath of water. This is very authentic Mexican and is
> a custard that kids will love.
>
> Artistic Taste

Please quit top posting.
It's bad form on usenet!

Thanks. ;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Sat, 08 May 2010 21:18:53 -0500, Omelet >
wrote:

> In article >,
> Artistic Taste > wrote:
>
> > Sweet Empanadas,
> >
> > Hi Kris, I don't have a recipe for these, but you might want to consider
> > mini flans. They can be baked in cupcake wrappers in a cupcake pan,
> > while sitting in a bath of water. This is very authentic Mexican and is
> > a custard that kids will love.
> >
> > Artistic Taste
>
> Please quit top posting.
> It's bad form on usenet!
>
No, it's not. Only this ng seems to have a problem with it.

--
Forget the health food. I need all the preservatives I can get.

On May 8, 7:33*pm, Artistic Taste <Artistic.Taste.
> wrote:
> Sweet Empanadas,
>
> Hi Kris, I don't have a recipe for these, but you might want to consider
> mini flans. They can be baked in cupcake wrappers in a cupcake pan,
> while sitting in a bath of water. This is very authentic Mexican and is
> a custard that kids will love.
>
> Artistic Taste
>
> 'Kris[_1_ Wrote:
>
>
>
>
>
> > ;1473274']Good afternoon all,
>
> > I'm doing a cooking class for my daughter's school, and have decided
> > to make Mexican, as it appeals to her age group. Plus some other mom
> > chose Italian first !
>
> > I'm doing tacos, making the taco meat, salsa and guacamole from
> > scratch.
>
> > For dessert, I thought dessert empanadas would be good - we'll have
> > two different choices of fillings.
>
> > The trouble is, I've only ever made savory ones. Does anyone have a
> > good dough recipe for sweet ones?
>
> > Many thanks,
> > Kris
>
> --
> Artistic Taste- Hide quoted text -
>
> - Show quoted text -

Thanks for the idea. I only have 45 minutes, so I'm not sure I could
do these. They may cook, but wouldn't have time to chill, I suspect.

Kris

On 2010-05-09, sf > wrote:

> No, it's not. Only this ng seems to have a problem with it.

Not so.

ANY courteous self-disciplined newsgroups will adhere to proper
netiquitte. Things like top posting, not trimming quotes, posting
binaries (pictures), excessive crossposting, etc, are frowned upon by
group regulars who try their best to maintain long established
standards. This loose set of simple manners and conventions were
agreed upon long before any of us were here, even before this newgroup
even existed. No one can be forced to abide by them, but it makes
participation so much nicer.

nb

This is the only ng I participate in where bottom posters are so rude
as to actually think their way is the only way.

``````````````````

On Sun, 09 May 2010 11:42:21 GMT, notbob > wrote:

> On 2010-05-09, sf > wrote:
>
> > No, it's not. Only this ng seems to have a problem with it.
>
> Not so.
>
> ANY courteous self-disciplined newsgroups will adhere to proper
> netiquitte. Things like top posting, not trimming quotes, posting
> binaries (pictures), excessive crossposting, etc, are frowned upon by
> group regulars who try their best to maintain long established
> standards. This loose set of simple manners and conventions were
> agreed upon long before any of us were here, even before this newgroup
> even existed. No one can be forced to abide by them, but it makes
> participation so much nicer.
>

On 2010-05-09, sf > wrote:
>
>
> This is the only ng I participate in where bottom posters are so rude
> as to actually think their way is the only way.

You think Omelet was rude? I think she was polite, saying please and
thank you. You think we are saying it is the only way. I think we
are saying it is the preferred and long ago agreed on way.

Is there any special reason you are purposely top posting when that is
not your usual form or are you just feeling particularly combative,
this morning?

nb

In article >,
sf > wrote:

> On Sat, 08 May 2010 21:18:53 -0500, Omelet >
> wrote:
>
> > In article >,
> > Artistic Taste > wrote:
> >
> > > Sweet Empanadas,
> > >
> > > Hi Kris, I don't have a recipe for these, but you might want to consider
> > > mini flans. They can be baked in cupcake wrappers in a cupcake pan,
> > > while sitting in a bath of water. This is very authentic Mexican and is
> > > a custard that kids will love.
> > >
> > > Artistic Taste
> >
> > Please quit top posting.
> > It's bad form on usenet!
> >
> No, it's not. Only this ng seems to have a problem with it.

Every newsgroup I am on frowns on it.
It messes with the attributions making it hard to read in order.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Sun, 09 May 2010 13:37:38 GMT, notbob > wrote:

> On 2010-05-09, sf > wrote:
> >
> >
> > This is the only ng I participate in where bottom posters are so rude
> > as to actually think their way is the only way.
>
> You think Omelet was rude? I think she was polite, saying please and
> thank you. You think we are saying it is the only way. I think we
> are saying it is the preferred and long ago agreed on way.
>
> Is there any special reason you are purposely top posting when that is
> not your usual form or are you just feeling particularly combative,
> this morning?
>
I bottom post only to be nice. When I am not feeling nice, like with
that reply - I top post on purpose. I hate it when certain regulars
get on their high horses about bottom posting and if they continue, I
will top post a lot more just because I can and they can't stop me.


--
Forget the health food. I need all the preservatives I can get.

In article >,
sf > wrote:

> On Sun, 09 May 2010 13:37:38 GMT, notbob > wrote:
>
> > On 2010-05-09, sf > wrote:
> > >
> > >
> > > This is the only ng I participate in where bottom posters are so rude
> > > as to actually think their way is the only way.
> >
> > You think Omelet was rude? I think she was polite, saying please and
> > thank you. You think we are saying it is the only way. I think we
> > are saying it is the preferred and long ago agreed on way.
> >
> > Is there any special reason you are purposely top posting when that is
> > not your usual form or are you just feeling particularly combative,
> > this morning?
> >
> I bottom post only to be nice. When I am not feeling nice, like with
> that reply - I top post on purpose. I hate it when certain regulars
> get on their high horses about bottom posting and if they continue, I
> will top post a lot more just because I can and they can't stop me.

<lol> You ARE in an ornery mood today! ;-D

Happy mom's day anyway...
I may grab some chocolate and flowers and head over to sis's place later
today.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Sun, 09 May 2010 09:28:30 -0500, Omelet >
wrote:

> <lol> You ARE in an ornery mood today! ;-D


You could say that.

--
Forget the health food. I need all the preservatives I can get.

On Sun, 09 May 2010 08:44:23 -0500, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> > On Sat, 08 May 2010 21:18:53 -0500, Omelet >
> > wrote:
> >
> > > In article >,
> > > Artistic Taste > wrote:
> > >
> > > > Sweet Empanadas,
> > > >
> > > > Hi Kris, I don't have a recipe for these, but you might want to consider
> > > > mini flans. They can be baked in cupcake wrappers in a cupcake pan,
> > > > while sitting in a bath of water. This is very authentic Mexican and is
> > > > a custard that kids will love.
> > > >
> > > > Artistic Taste
> > >
> > > Please quit top posting.
> > > It's bad form on usenet!
> > >
> > No, it's not. Only this ng seems to have a problem with it.
>
> Every newsgroup I am on frowns on it.

That's not my experience.

> It messes with the attributions making it hard to read in order.

Surely you jest! Attributions stay with the post when top posting and
THOSE are the easiest ones to decipher. How on earth can you say the
attributions above are easy to read? Even you screw up when trimming
(which is something you rarely do and it only contributes to my
loathing of bottom posting).



--
Forget the health food. I need all the preservatives I can get.

In article >,
sf > wrote:

> On Sun, 09 May 2010 09:28:30 -0500, Omelet >
> wrote:
>
> > <lol> You ARE in an ornery mood today! ;-D
>
>
> You could say that.

Want to talk about it? I can e-mail you my cell number...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Sun, 09 May 2010 09:49:15 -0500, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> > On Sun, 09 May 2010 09:28:30 -0500, Omelet >
> > wrote:
> >
> > > <lol> You ARE in an ornery mood today! ;-D
> >
> >
> > You could say that.
>
> Want to talk about it? I can e-mail you my cell number...

Nothing emotional. Haven't reset my internal clock to PST yet.

--
Forget the health food. I need all the preservatives I can get.

On Sun, 09 May 2010 13:37:38 GMT, notbob > wrote:

>On 2010-05-09, sf > wrote:
>>
>>
>> This is the only ng I participate in where bottom posters are so rude
>> as to actually think their way is the only way.
>
>You think Omelet was rude? I think she was polite, saying please and
>thank you. You think we are saying it is the only way. I think we
>are saying it is the preferred and long ago agreed on way.
>
>Is there any special reason you are purposely top posting when that is
>not your usual form or are you just feeling particularly combative,
>this morning?
>
>nb

I don't care in what format she posts... I rarely read sf (so fat)
posts, except on the rare occasions rfc is slow and I settle for
reading gross stupidity.

On Sun, 09 May 2010 07:39:06 -0700, sf > wrote:

>On Sun, 09 May 2010 08:44:23 -0500, Omelet >
>wrote:
>
>> In article >,
>> sf > wrote:
>>
>> > On Sat, 08 May 2010 21:18:53 -0500, Omelet >
>> > wrote:
>> >
>> > > In article >,
>> > > Artistic Taste > wrote:
>> > >
>> > > > Sweet Empanadas,
>> > > >
>> > > > Hi Kris, I don't have a recipe for these, but you might want to consider
>> > > > mini flans. They can be baked in cupcake wrappers in a cupcake pan,
>> > > > while sitting in a bath of water. This is very authentic Mexican and is
>> > > > a custard that kids will love.
>> > > >
>> > > > Artistic Taste
>> > >
>> > > Please quit top posting.
>> > > It's bad form on usenet!
>> > >
>> > No, it's not. Only this ng seems to have a problem with it.
>>
>> Every newsgroup I am on frowns on it.
>
>That's not my experience.
>
>> It messes with the attributions making it hard to read in order.
>
>Surely you jest! Attributions stay with the post when top posting and
>THOSE are the easiest ones to decipher. How on earth can you say the
>attributions above are easy to read? Even you screw up when trimming
>(which is something you rarely do and it only contributes to my
>loathing of bottom posting).

You've never trimmed a post yet, you lying ****... lookit all that
crap you left up there... obviously how you live your So Filthy life.

On May 8, 7:33*pm, Artistic Taste <Artistic.Taste.
> wrote:
> Sweet Empanadas,
>
> Hi Kris, I don't have a recipe for these, but you might want to consider
> mini flans. They can be baked in cupcake wrappers in a cupcake pan,
> while sitting in a bath of water. This is very authentic Mexican and is
> a custard that kids will love.
>
> Artistic Taste
>
> 'Kris[_1_ Wrote:
>
>
>
> > ;1473274']Good afternoon all,
>
> > I'm doing a cooking class for my daughter's school, and have decided
> > to make Mexican, as it appeals to her age group. Plus some other mom
> > chose Italian first !
>
> > I'm doing tacos, making the taco meat, salsa and guacamole from
> > scratch.
>
> > For dessert, I thought dessert empanadas would be good - we'll have
> > two different choices of fillings.
>
> > The trouble is, I've only ever made savory ones. Does anyone have a
> > good dough recipe for sweet ones?
>
> > Many thanks,
> > Kris
>
> --
> Artistic Taste

Use Goya Discos (pre-made, frozen pastry discs), fill with whatever
you were thinking of, dust the outside with a mixture of granulated
sugar and cinnamon after frying. Those pastry discs are pretty
neutral. I might use the ones without annato in them (they are more
orange). Annato, to me, is a savory flavor.

In article >,
sf > wrote:

> On Sun, 09 May 2010 09:49:15 -0500, Omelet >
> wrote:
>
> > In article >,
> > sf > wrote:
> >
> > > On Sun, 09 May 2010 09:28:30 -0500, Omelet >
> > > wrote:
> > >
> > > > <lol> You ARE in an ornery mood today! ;-D
> > >
> > >
> > > You could say that.
> >
> > Want to talk about it? I can e-mail you my cell number...
>
> Nothing emotional. Haven't reset my internal clock to PST yet.

Ok, but I'm here if you ever need me...
I e-mailed you my phone numbers.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Sun, 09 May 2010 05:37:06 -0700, sf wrote:

> This is the only ng I participate in where bottom posters are so rude
> as to actually think their way is the only way.
>
> ``````````````````

no one said it's the only way. it *is* generally accepted netiquette for
usenet, though.

<http://en.wikipedia.org/wiki/Posting_style#Top-posting>

<http://www.giganews.com/usenet-university/newsgroup-etiquette.html>

your pal,
blake


>
> On Sun, 09 May 2010 11:42:21 GMT, notbob > wrote:
>
>> On 2010-05-09, sf > wrote:
>>
>>> No, it's not. Only this ng seems to have a problem with it.
>>
>> Not so.
>>
>> ANY courteous self-disciplined newsgroups will adhere to proper
>> netiquitte. Things like top posting, not trimming quotes, posting
>> binaries (pictures), excessive crossposting, etc, are frowned upon by
>> group regulars who try their best to maintain long established
>> standards. This loose set of simple manners and conventions were
>> agreed upon long before any of us were here, even before this newgroup
>> even existed. No one can be forced to abide by them, but it makes
>> participation so much nicer.
>>

Kris wrote:
>
> Good afternoon all,
>
> I'm doing a cooking class for my daughter's school, and have decided
> to make Mexican, as it appeals to her age group. Plus some other mom
> chose Italian first ! >
>
> I'm doing tacos, making the taco meat, salsa and guacamole from
> scratch.
>
> For dessert, I thought dessert empanadas would be good - we'll have
> two different choices of fillings.
>
> The trouble is, I've only ever made savory ones. Does anyone have a
> good dough recipe for sweet ones?
>
> Many thanks,
> Kris


Round these parts, the dough is the same as for savoury empanadas. Only
the filling is sweet.

Are you frying the empanadas or baking them? A pie pastry works fine for
fried empanadas. You can use tube biscuit dough, rolled thin, for baked
empanadas (sweet or savoury), with excellent results.

On Sun, 09 May 2010 12:19:11 -0400, brooklyn1
> wrote:

> sf (so fat)

<sniffle> That's really lame. Whatever happened to my beloved Stupid
****?


--
Forget the health food. I need all the preservatives I can get.

On Sun, 09 May 2010 12:22:54 -0400, brooklyn1
> wrote:

> You've never trimmed a post yet, you lying ****... lookit all that
> crap you left up there... obviously how you live your So Filthy life.

Never say never.

--
Forget the health food. I need all the preservatives I can get.

On May 9, 7:03*pm, Arri London > wrote:
> Kris wrote:
>
> > Good afternoon all,
>
> > I'm doing a cooking class for my daughter's school, and have decided
> > to make Mexican, as it appeals to her age group. Plus some other mom
> > chose Italian first ! >
>
> > I'm doing tacos, making the taco meat, salsa and guacamole from
> > scratch.
>
> > For dessert, I thought dessert empanadas would be good - we'll have
> > two different choices of fillings.
>
> > The trouble is, I've only ever made savory ones. Does anyone have a
> > good dough recipe for sweet ones?
>
> > Many thanks,
> > Kris
>
> Round these parts, the dough is the same as for savoury empanadas. Only
> the filling is sweet.
>
> Are you frying the empanadas or baking them? A pie pastry works fine for
> fried empanadas. You can use tube biscuit dough, rolled thin, for baked
> empanadas (sweet or savoury), with excellent results.- Hide quoted text -
>
> - Show quoted text -

Frying.

Never thought of biscuit dough - might be a good option for kids.

Thanks for the ideas,
Kris

On May 9, 1:01*pm, none of your business >
wrote:
> On May 8, 7:33*pm, Artistic Taste <Artistic.Taste.
>
>
>
>
>
> > wrote:
> > Sweet Empanadas,
>
> > Hi Kris, I don't have a recipe for these, but you might want to consider
> > mini flans. They can be baked in cupcake wrappers in a cupcake pan,
> > while sitting in a bath of water. This is very authentic Mexican and is
> > a custard that kids will love.
>
> > Artistic Taste
>
> > 'Kris[_1_ Wrote:
>
> > > ;1473274']Good afternoon all,
>
> > > I'm doing a cooking class for my daughter's school, and have decided
> > > to make Mexican, as it appeals to her age group. Plus some other mom
> > > chose Italian first !
>
> > > I'm doing tacos, making the taco meat, salsa and guacamole from
> > > scratch.
>
> > > For dessert, I thought dessert empanadas would be good - we'll have
> > > two different choices of fillings.
>
> > > The trouble is, I've only ever made savory ones. Does anyone have a
> > > good dough recipe for sweet ones?
>
> > > Many thanks,
> > > Kris
>
> > --
> > Artistic Taste
>
> Use Goya Discos (pre-made, frozen pastry discs), fill with whatever
> you were thinking of, dust the outside with a mixture of granulated
> sugar and cinnamon after frying. *Those pastry discs are pretty
> neutral. I might use the ones without annato in them (they are more
> orange). *Annato, to me, is a savory flavor.- Hide quoted text -
>
> - Show quoted text -

You're the second person to recommend these - maybe I should look into
them!

Thanks,
Kris

On 2010-05-09, Mr. Joseph Littleshoes Esq. > wrote:
> Isnt "courtious self - disciplined newsgroups" a contradiction in terms?
> As well as being an anthropomorphic assertion.

Only in your mind, Joseph.

> Things change and evolve, personally, i cant stand emoticons and acronyms
> "LOL" iirc, tiad, foad or such, to be polite, folk usages, abreviations,
> like 4 u instead of for you.

Howzabout pretentious self aggrandizing know-it-alls (who really
aren't) trying to impress others with nothing other than a expanded
vocabulary?

> The behaviour on these forums that really irritates me.....

The remedy is simple. Don't participate..

nb

In article >,
notbob > wrote:

> On 2010-05-09, Mr. Joseph Littleshoes Esq. > wrote:
> > Isnt "courtious self - disciplined newsgroups" a contradiction in terms?
> > As well as being an anthropomorphic assertion.
>
> Only in your mind, Joseph.
>
> > Things change and evolve, personally, i cant stand emoticons and acronyms
> > "LOL" iirc, tiad, foad or such, to be polite, folk usages, abreviations,
> > like 4 u instead of for you.
>
> Howzabout pretentious self aggrandizing know-it-alls (who really
> aren't) trying to impress others with nothing other than a expanded
> vocabulary?
>
> > The behaviour on these forums that really irritates me.....
>
> The remedy is simple. Don't participate..
>
> nb

<lol>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Sat, 08 May 2010 19:41:03 -0700 in rec.food.cooking, sf
> wrote,
>On Sat, 08 May 2010 21:18:53 -0500, Omelet >
>wrote:
>
>> Please quit top posting.
>> It's bad form on usenet!
>>
>No, it's not. Only this ng seems to have a problem with it.

No, it's a problem on _every_ newsgroup, but some are bitchier about it
than others.

how do I quote correctly in usenet?
http://www.netmeister.org/news/learn2quote2.html
the advantages of usenet's quoting conventions
http://homepage.ntlworld.com/g.mccau...ks/uquote.html
"rules" for posting to usenet:
http://www.faqs.org/faqs/usenet/posting-rules/part1/
Bottom vs. top posting and quotation style on Usenet
http://www.cs.tut.fi/~jkorpela/usenet/brox.html
zen and the art of the internet (usenet section)
http://www.cs.indiana.edu/docproject/zen/zen-1.0_6.html
What do you mean "my reply is upside-down"?
http://www.i-hate-computers.demon.co.uk/quote.html

On 5/8/2010 2:53 PM, Kris wrote:
> Good afternoon all,
>
> I'm doing a cooking class for my daughter's school, and have decided
> to make Mexican, as it appeals to her age group. Plus some other mom
> chose Italian first !>
>
> I'm doing tacos, making the taco meat, salsa and guacamole from
> scratch.
>
> For dessert, I thought dessert empanadas would be good - we'll have
> two different choices of fillings.
>
> The trouble is, I've only ever made savory ones. Does anyone have a
> good dough recipe for sweet ones?
>
> Many thanks,
> Kris

Kris,
I made these one year for T-day. They were excellent.
Kate

PUMPKIN EMPANADAS

2 c. flour
2 T. sugar
2 t. baking powder
1/2 t. salt
1/2 c. shortening
1/4 c. cold sweet butter
1 T. brandy
3 T. milk
16 oz. canned pumpkin puree
3/4 c. brown sugar
2 t. cinnamon, or 2 tsp. minced wild anise leaves
1/4 t. freshly grated nutmeg
1 egg
2 t. vanilla
1 egg beaten with 1 T. water, for glaze
2 T. sugar mixed with 1 t. cinnamon

Sift together first 4 ingredients. Cut in the shortening and butter
using a pastry blender or 2 knives. The mixture should resemble coarse
meal. Combine brandy and milk, and drizzle over flour mixture, stirring
with a fork to distribute. Do not over-blend. Form into a flat disc
and wrap in plastic wrap. Chill 30 minutes. Preheat oven to 400F. To
make the filling, blend together the pumpkin, brown sugar, spices, egg,
and vanilla. When dough is chilled, roll out thinly on a floured board
or pastry cloth. Cut into 4"-5" circles.
Place about 2 T. pumpkin filling on the lower half of each dough circle.
Fold over top half. Press the edges together with a fork. Brush
tops with egg wash and place on a baking sheet. Bake 15-18 minutes, or
until golden. While still warm, sprinkle with the cinnamon sugar.
These may be baked 1 day ahead. Before serving, warm in a 350F for 8
minutes. Makes 14-16 empanadas. (When Grandmama made these little pies
she included anise, which grew wild around our rancho. Jacqueline
Higuera McMahan, San Francisco Chronicle, 11/14/90)

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On May 10, 1:04*pm, Kate Connally > wrote:
> On 5/8/2010 2:53 PM, Kris wrote:
>
>
>
>
>
> > Good afternoon all,
>
> > I'm doing a cooking class for my daughter's school, and have decided
> > to make Mexican, as it appeals to her age group. Plus some other mom
> > chose Italian first !>
>
> > I'm doing tacos, making the taco meat, salsa and guacamole from
> > scratch.
>
> > For dessert, I thought dessert empanadas would be good - we'll have
> > two different choices of fillings.
>
> > The trouble is, I've only ever made savory ones. Does anyone have a
> > good dough recipe for sweet ones?
>
> > Many thanks,
> > Kris
>
> Kris,
> I made these one year for T-day. *They were excellent.
> Kate
>
> PUMPKIN EMPANADAS
>
> 2 c. flour
> 2 T. sugar
> 2 t. baking powder
> 1/2 t. salt
> 1/2 c. shortening
> 1/4 c. cold sweet butter
> 1 T. brandy
> 3 T. milk
> 16 oz. canned pumpkin puree
> 3/4 c. brown sugar
> 2 t. cinnamon, or 2 tsp. minced wild anise leaves
> 1/4 t. freshly grated nutmeg
> 1 egg
> 2 t. vanilla
> 1 egg beaten with 1 T. water, for glaze
> 2 T. sugar mixed with 1 t. cinnamon
>
> Sift together first 4 ingredients. *Cut in the shortening and butter
> using a pastry blender or 2 knives. *The mixture should resemble coarse
> meal. *Combine brandy and milk, and drizzle over flour mixture, stirring
> with a fork to distribute. *Do not over-blend. *Form into a flat disc
> and wrap in plastic wrap. Chill 30 minutes. *Preheat oven to 400F. *To
> make the filling, blend together the pumpkin, brown sugar, spices, egg,
> and vanilla. *When dough is chilled, roll out thinly on a floured board
> or pastry cloth. *Cut into 4"-5" circles.
> Place about 2 T. pumpkin filling on the lower half of each dough circle.
> * Fold over top half. *Press the edges *together with a fork. *Brush
> tops with egg wash and place on a baking sheet. *Bake 15-18 minutes, or
> until golden. *While still warm, sprinkle with the cinnamon sugar.
> These may be baked 1 day ahead. *Before serving, warm in a 350F for 8
> minutes. *Makes 14-16 empanadas. *(When Grandmama made these little pies
> she included anise, which grew wild around our rancho. *Jacqueline
> Higuera McMahan, San Francisco Chronicle, 11/14/90)
>
> --
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
> - Hide quoted text -
>
> - Show quoted text -

Wow - these look good. Since I'm making these at my kids school, do
you think I could substitute water or extra milk for the brandy?

Thanks,
Kris

On 5/10/2010 1:31 PM, Kris wrote:
> On May 10, 1:04 pm, Kate > wrote:
>> On 5/8/2010 2:53 PM, Kris wrote:
>>
>>
>>
>>
>>
>>> Good afternoon all,
>>
>>> I'm doing a cooking class for my daughter's school, and have decided
>>> to make Mexican, as it appeals to her age group. Plus some other mom
>>> chose Italian first !>
>>
>>> I'm doing tacos, making the taco meat, salsa and guacamole from
>>> scratch.
>>
>>> For dessert, I thought dessert empanadas would be good - we'll have
>>> two different choices of fillings.
>>
>>> The trouble is, I've only ever made savory ones. Does anyone have a
>>> good dough recipe for sweet ones?
>>
>>> Many thanks,
>>> Kris
>>
>> Kris,
>> I made these one year for T-day. They were excellent.
>> Kate
>>
>> PUMPKIN EMPANADAS
>>
>> 2 c. flour
>> 2 T. sugar
>> 2 t. baking powder
>> 1/2 t. salt
>> 1/2 c. shortening
>> 1/4 c. cold sweet butter
>> 1 T. brandy
>> 3 T. milk
>> 16 oz. canned pumpkin puree
>> 3/4 c. brown sugar
>> 2 t. cinnamon, or 2 tsp. minced wild anise leaves
>> 1/4 t. freshly grated nutmeg
>> 1 egg
>> 2 t. vanilla
>> 1 egg beaten with 1 T. water, for glaze
>> 2 T. sugar mixed with 1 t. cinnamon
>>
>> Sift together first 4 ingredients. Cut in the shortening and butter
>> using a pastry blender or 2 knives. The mixture should resemble coarse
>> meal. Combine brandy and milk, and drizzle over flour mixture, stirring
>> with a fork to distribute. Do not over-blend. Form into a flat disc
>> and wrap in plastic wrap. Chill 30 minutes. Preheat oven to 400F. To
>> make the filling, blend together the pumpkin, brown sugar, spices, egg,
>> and vanilla. When dough is chilled, roll out thinly on a floured board
>> or pastry cloth. Cut into 4"-5" circles.
>> Place about 2 T. pumpkin filling on the lower half of each dough circle.
>> Fold over top half. Press the edges together with a fork. Brush
>> tops with egg wash and place on a baking sheet. Bake 15-18 minutes, or
>> until golden. While still warm, sprinkle with the cinnamon sugar.
>> These may be baked 1 day ahead. Before serving, warm in a 350F for 8
>> minutes. Makes 14-16 empanadas. (When Grandmama made these little pies
>> she included anise, which grew wild around our rancho. Jacqueline
>> Higuera McMahan, San Francisco Chronicle, 11/14/90)
>>
>> --
>> Kate Connally
>> “If I were as old as I feel, I’d be dead already.”
>> Goldfish: “The wholesome snack that smiles back,
>> Until you bite their heads off.”
>> What if the hokey pokey really *is* what it's all about?
>> - Hide quoted text -
>>
>> - Show quoted text -
>
> Wow - these look good. Since I'm making these at my kids school, do
> you think I could substitute water or extra milk for the brandy?
>
> Thanks,
> Kris

Sure. As I recall I left it out as I don't keep like brandy
and don't keep it around. I would just add extra milk. Whatever.\
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On May 11, 12:44*pm, Kate Connally > wrote:
> On 5/10/2010 1:31 PM, Kris wrote:
>
>
>
>
>
> > On May 10, 1:04 pm, Kate > *wrote:
> >> On 5/8/2010 2:53 PM, Kris wrote:
>
> >>> Good afternoon all,
>
> >>> I'm doing a cooking class for my daughter's school, and have decided
> >>> to make Mexican, as it appeals to her age group. Plus some other mom
> >>> chose Italian first !>
>
> >>> I'm doing tacos, making the taco meat, salsa and guacamole from
> >>> scratch.
>
> >>> For dessert, I thought dessert empanadas would be good - we'll have
> >>> two different choices of fillings.
>
> >>> The trouble is, I've only ever made savory ones. Does anyone have a
> >>> good dough recipe for sweet ones?
>
> >>> Many thanks,
> >>> Kris
>
> >> Kris,
> >> I made these one year for T-day. *They were excellent.
> >> Kate
>
> >> PUMPKIN EMPANADAS
>
> >> 2 c. flour
> >> 2 T. sugar
> >> 2 t. baking powder
> >> 1/2 t. salt
> >> 1/2 c. shortening
> >> 1/4 c. cold sweet butter
> >> 1 T. brandy
> >> 3 T. milk
> >> 16 oz. canned pumpkin puree
> >> 3/4 c. brown sugar
> >> 2 t. cinnamon, or 2 tsp. minced wild anise leaves
> >> 1/4 t. freshly grated nutmeg
> >> 1 egg
> >> 2 t. vanilla
> >> 1 egg beaten with 1 T. water, for glaze
> >> 2 T. sugar mixed with 1 t. cinnamon
>
> >> Sift together first 4 ingredients. *Cut in the shortening and butter
> >> using a pastry blender or 2 knives. *The mixture should resemble coarse
> >> meal. *Combine brandy and milk, and drizzle over flour mixture, stirring
> >> with a fork to distribute. *Do not over-blend. *Form into a flat disc
> >> and wrap in plastic wrap. Chill 30 minutes. *Preheat oven to 400F. *To
> >> make the filling, blend together the pumpkin, brown sugar, spices, egg,
> >> and vanilla. *When dough is chilled, roll out thinly on a floured board
> >> or pastry cloth. *Cut into 4"-5" circles.
> >> Place about 2 T. pumpkin filling on the lower half of each dough circle.
> >> * *Fold over top half. *Press the edges *together with a fork. *Brush
> >> tops with egg wash and place on a baking sheet. *Bake 15-18 minutes, or
> >> until golden. *While still warm, sprinkle with the cinnamon sugar.
> >> These may be baked 1 day ahead. *Before serving, warm in a 350F for 8
> >> minutes. *Makes 14-16 empanadas. *(When Grandmama made these little pies
> >> she included anise, which grew wild around our rancho. *Jacqueline
> >> Higuera McMahan, San Francisco Chronicle, 11/14/90)
>
> >> --
> >> Kate Connally
> >> “If I were as old as I feel, I’d be dead already.”
> >> Goldfish: “The wholesome snack that smiles back,
> >> Until you bite their heads off.”
> >> What if the hokey pokey really *is* what it's all about?
> >> - Hide quoted text -
>
> >> - Show quoted text -
>
> > Wow - these look good. Since I'm making these at my kids school, do
> > you think I could substitute water or extra milk for the brandy?
>
> > Thanks,
> > Kris
>
> Sure. *As I recall I left it out as I don't keep like brandy
> and don't keep it around. *I would just add extra milk. *Whatever.\
> Kate
>
> --
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
> - Hide quoted text -
>
> - Show quoted text -

Thank you!

If I don't make these for the class, I'm sure to for my family
sometime!

Kris