ith a layer of dulce de leche.
Variations: *Filled cookies
ater and 1 tbsp of Anise seed. Let it cool and
Pound cinnamon sticks and anise seeds between soft cloth until
cups flour, yeast, salt, anise seed and sugar.
Beat
ugar,salt,orange zest,and anise in a bowl,crushing the
mix the cooled butter, eggs, anise water, orange blossom water, and
innamon and 1/4 cup anise tea and kneed dough until
n electric mixer. Beat in anise seeds, orange zest, butter, orange
f the flour, yeast, salt, anise seed and 1/4 cup
ook, stir the flour, salt, anise seeds, and sesame seeds into
lour.
In a small pan, heat the milk, the water
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
ticky (gooey dough means moist pan de sal); Place dough in a
lightly.
To assemble each pan de cazon: Heat the tortillas on
ones in lightly oiled roasting pan and roast for 20 minutes
he remaining for garnish) & star anise; reduce the heat to low
uare). Securely wrap foil around pan. In a large bowl, combine
east in the bread machine pan and process on the dough
latter.
In medium sauce pan, bring water to boil and