Type what you have

Ingredients

• ✓ baking powder
• all-purpose flour
• salt
• water
• canola oil

Instructions

1. 1 Mix flour, baking powder, and salt together in a large bowl.
2. 2 Combine water and canola oil in a separate bowl. Mix into the flour mixture with a fork until dough forms a ball, adding 1/4 cup water if dough is too dry.
3. 3 Knead dough until smooth, 3 to 4 minutes. Divide into 14 egg-size balls. Cover bowl with a cotton towel. Let dough rest for 10 to 15 minutes.
4. 4 Roll 1 ball dough into an 8-inch tortilla on a floured work surface. Repeat with remaining dough.
5. 5 Preheat an ungreased cast iron griddle on medium-high heat. Place 1 tortilla on the hot griddle; cook until browned spots form, about 1 minute per side. Transfer to a plate; cover with a cotton towel to keep warm. Repeat with remaining tortillas, stacking them under the towel.

By Lela

Ingredients

• ✓ baking powder
• all-purpose flour
• salt
• shortening
• water

Instructions

1. 1 In a large mixing bowl, combine together flour, salt and baking powder. Cut in shortening until mixture resembles coarse cornmeal.
2. 2 Add the water and mix until the dough can be gathered together. If necessary, add more water (1 teaspoon at a time) until the dough comes together. Cover the dough with a damp cloth and let rest for 15 minutes.
3. 3 Divide the dough into 12 equal pieces and roll into rounds. On a lightly floured surface, use a rolling pin to flatten and stretch each round into a circle 7 inches across.
4. 4 Cook on an ungreased skillet over medium high heat until brown spots begin to appear on the tortillas. Keep covered with a clean, dry towel until ready to serve.

By teresa

Ingredients

• ✓ baking powder
• anaheim chile pepper
• queso asadero
• egg
• all-purpose flour
• vegetable shortening

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil.
3. 3 Place peppers onto the prepared baking sheet and broil until skins are blackened and blistered, about 10 minutes. Use tongs to rotate peppers often to char all sides. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
4. 4 Remove skin from peppers, then cut a slit down the long side of each one to remove seeds and core.
5. 5 Rinse peppers inside and our and pat dry with paper towels. Stuff peppers with strips of cheese.
6. 6 Whisk egg yolks and baking powder in a bowl until combined.
7. 7 Beat egg whites with an electric mixer in a separate bowl until stiff peaks form.
8. 8 Gently fold beaten whites into the yolk mixture. Place flour into a separate shallow bowl.
9. 9 Melt vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip into the egg mixture to coat both sides. Gently lay coated peppers into the hot shortening. Fry peppers until lightly golden brown and cheese has melted, about 5 minutes per side.
10. 10 Serve and enjoy!

By Kentucky Guera

Ingredients

• ✓ baking powder
• all-purpose flour
• salt
• lard
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk flour, baking powder, and salt together in a mixing bowl. Rub in lard with your fingers until mixture resembles cornmeal. Add water and mix until dough comes together.
3. 3 Transfer dough onto a lightly floured surface; knead for a few minutes until smooth and elastic. Divide dough into 24 equal pieces and roll each piece into a ball.
4. 4 Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
5. 5 Serve and enjoy!

By LaDonna

Ingredients

• ✓ baking powder
• all-purpose flour
• salt
• shortening
• lard
• water

Instructions

1. 1 Combine flour, baking powder, and salt together in a large bowl. Cut in shortening by hand, or with a pastry cutter until mixture is crumbly. If mixture looks more floury than crumbly, add one or two more tablespoons of shortening. Add about 3/4 cup hot water, or just enough to moisten.
2. 2 Knead dough by hand or with a large fork, rubbing dough against the sides of the mixing bowl to gather any clinging dough. If dough still sticks to the side of the bowl, add a couple more tablespoons of flour until dough forms a soft round shape. For best results, cover dough with a clean dish towel, and let it rest for about an hour or so.
3. 3 Divide dough into 12 equal-sized balls. Roll each ball on a lightly floured surface to about 1/8-inch thick.
4. 4 Heat a cast iron skillet over medium heat.
5. 5 Place a tortilla in the preheated pan and cook until browned and slightly puffy, about 30 seconds to 1 minute. Turn tortilla over to brown on second side, about 30 seconds or a minute more; transfer to a plate. Repeat with each piece of dough. Keep cooked tortillas covered with a towel to stay warm and moist until ready to serve.

By Jamie Mikall Martinez

Ingredients

• ✓ baking powder
• all-purpose flour
• shortening
• salt
• water
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, shortening, baking powder, and salt in a large bowl; stir in water until dough is smooth. Cover and set aside for 20 minutes.
3. 3 Heat oil in a deep fryer to 375 degrees F (190 degrees C). Roll dough out on a floured board until ⅛- to ¼-inch thick.
4. 4 Cut into 3-inch squares.
5. 5 Fry dough squares in the preheated oil until golden brown on both sides.
6. 6 Drain on paper towels and serve hot.

By Leaz

Ingredients

• ✓ baking powder
• masa harina
• water
• salt
• all-purpose flour
• shortening
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Stir masa harina, water, and salt together in a large bowl until combined.
3. 3 Whisk flour and baking powder together in a small bowl until combined.
4. 4 Gradually stir flour mixture and shortening into masa harina mixture, using clean hands when mixture is cool enough to touch. If dough seems dry, add more hot water, 1 to 3 teaspoons at a time, until dough is somewhat clay-like in texture, evenly moistened, and tacky but not sticky.
5. 5 Evenly divide and roll dough into 6 balls (about 2 ½ inches or 2 ¾ ounces each); keep covered with plastic wrap while working.
6. 6 Line a work surface with waxed paper or plastic wrap; sprinkle lightly with water. Working with one ball at a time, flatten balls on the wet surface into a 5 ½-inch disc (about until about 1⁄8-inch thick). Transfer discs to a waxed paper- or plastic wrap-lined baking sheet; keep covered with plastic wrap while working with remaining dough.
7. 7 Heat a griddle or comal over medium heat. Working in batches if needed, cook gorditas until dry to the touch with some small, very lightly golden spots, about 2 to 3 minutes per side. Place gorditas in a single layer, uncovered, on large plates or a large baking sheet.
8. 8 Heat oil in a large, heavy skillet over medium to medium-high heat until hot enough to bubble immediately when edge of gordita is dipped in. Fry gorditas, one by one, until puffed, gently pressing it down into the oil occasionally with a spatula, about 45 seconds per side.
9. 9 Drain briefly on paper towels, then cut crosswise to create an opening large enough to stuff gorditas full of your favorite foods. Enjoy!

By Diana CakeLady Rangel

Ingredients

• ✓ baking powder
• egg
• all-purpose flour
• salt
• cottage cheese
• cheddar cheese
• green chile pepper
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Mix eggs, flour, baking powder, and salt together in a large bowl. Stir in cottage cheese, Cheddar cheese, chile peppers, and melted butter. Pour into the prepared baking dish.
3. 3 Bake in the preheated oven for 15 minutes. Reduce the heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes.
4. 4 Remove from the oven and allow to cool slightly before cutting and serving.

By Melanie

Ingredients

• ✓ baking powder
• poblano pepper
• egg
• all-purpose flour
• milk
• salt
• queso fresco
• cheddar cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Broil peppers on top rack of the preheated oven until skins are charred, about 5 minutes per side. Transfer to a cutting board; rest until cool enough to handle, about 10 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth.
5. 5 Slice queso fresco into eight even rectangles, just shorter than the length of the peppers.
6. 6 Carefully peel and discard waxy skin from cooled peppers. Gently cut a slit down length of each pepper; remove and discard seeds and membranes with a spoon.
7. 7 Spread about 1/4 cup egg mixture on bottom of a 9x13-inch baking dish. Insert 1 queso fresco rectangle into slit of each pepper; place peppers into the baking dish in a single layer, seam-sides down. Pour remaining egg mixture over top and sprinkle with Cheddar cheese.
8. 8 Bake in the preheated oven until egg mixture has risen and cheese is golden brown, about 30 minutes.

By Busy Teacher

Ingredients

• ✓ baking powder
• corn husk
• pineapple
• water
• sugar
• corn masa dough
• butter
• coconut
• raisin

Instructions

1. 1 Place corn husks in a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
2. 2 Combine pineapple, water, and sugar in a saucepan and cook over medium heat until pineapple is very soft, 7 to 10 minutes. Drain.
3. 3 Mix masa dough with butter and baking powder in a bowl until well combined. Add cooked pineapple, coconut, and raisins; knead into a smooth dough.
4. 4 Select 1 wide corn husk or 2 small ones. Spread about 1 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 45 minutes. Let tamales stand for 15 minutes before serving.

By EvaR

Ingredients

• ✓ baking powder
• almond flour
• coconut flour
• xanthan gum
• salt
• apple cider vinegar
• egg
• water
• cooking spray

Instructions

1. 1 Combine almond flour, coconut flour, xanthan gum, baking powder, and salt in the bowl of a food processor; pulse until well combined. Pour apple cider vinegar into mixture and blend until smooth. Beat egg and water in a small bowl; add egg mixture to the food processor, 1 tablespoon at a time, and blend until a sticky dough ball is formed.
2. 2 Place dough on a surface sprinkled with almond flour and knead until soft, about 2 minutes. Wrap dough in plastic wrap and let it stand for 10 minutes.
3. 3 Divide dough into 8 equal balls; roll out each ball into a 5-inch disc between 2 sheets of parchment paper.
4. 4 Heat an iron skillet over medium-high heat and grease with cooking spray. Place dough disc in the hot skillet for just 5 seconds; flip it immediately with a spatula, and cook until lightly golden, about 40 seconds. Flip and cook for another 40 seconds.

By Fioa

Ingredients

• ✓ baking powder
• corn
• water
• cornmeal
• white sugar
• margarine
• masa harina
• milk
• salt

Instructions

1. 1 Blend 1 cup corn kernels, water, and cornmeal in a blender or food processor just until smooth.
2. 2 Mix sugar, margarine, and masa harina together in a medium bowl until light and fluffy. Stir in blended corn mixture. Mix in remaining 1 cup corn, milk, baking powder, and salt until smooth.
3. 3 Pour tomalito batter into the top of a double boiler over simmering water, and cover tightly with aluminum foil. Steam until firm, 50 to 60 minutes, checking water level occasionally and refilling if necessary.
4. 4 Stir pudding before serving to give it a consistent texture. Serve in small scoops.

By THEKIRKLANDS

Ingredients

• ✓ baking powder
• yellow squash
• monterey jack cheese
• egg
• milk
• green chile pepper
• all-purpose flour
• salt
• corn chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Bring a large pot of salted water to a boil. Add squash; cook until tender yet still firm, about 15 minutes. Drain. Set aside to cool.
3. 3 Combine cheese, eggs, milk, chiles, flour, baking powder, and salt in a large bowl; mix well. Fold in squash.
4. 4 Sprinkle ½ crushed corn chips into the prepared dish; spoon squash mixture on top and cover with remaining ½ crushed corn chips.
5. 5 Bake in the preheated oven for 30 minutes.

By Lynn Small

Ingredients

• ✓ baking powder
• butter
• masa harina
• water
• corn
• cornmeal
• white sugar
• heavy cream
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat butter in a medium bowl with an electric mixer until creamy; beat in masa harina and water until smooth.
3. 3 Place 1 cup corn in a blender; blend until smooth. Stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture.
4. 4 Combine sugar, cream, baking powder, and salt in a separate bowl; stir into corn mixture to combine. Spoon batter into an ungreased 8-inch square baking dish; smooth top with a spatula. Cover the dish with aluminum foil.
5. 5 Place covered baking dish in a 9x13-inch casserole dish; add enough hot water to casserole dish to come halfway up sides of baking dish.
6. 6 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes. Remove dish from water bath; cool, about 10 minutes.

By SONJASTEIN

Ingredients

• ✓ baking powder
• black pepper
• salt
• onion
• kale
• chicken breast
• vegetable oil
• vegetable oil
• butter
• water
• salt
• masa harina
• all-purpose flour
• sugar
• salt
• lime
• sorrel
• sour cream

Instructions

1. 1 Stir sour cream, sorrel, lime juice, 1 teaspoon salt, and sugar in a bowl until well combined. Refrigerate until ready to use.
2. 2 Mix flour, masa harina, baking powder, and 2 teaspoons salt in the bowl of a stand mixer. Gradually pour butter and water into flour mixture while mixing at lowest speed; mix until a dough just starts to come together.
3. 3 Turn dough out onto a clean, flat surface and knead 3 to 4 times. Separate dough into 1 1/2 ounce balls, cover, and let rest for 1 hour.
4. 4 Press each dough ball in a tortilla press lined with parchment paper or plastic wrap; transfer each tortilla to a baking sheet.
5. 5 Lightly coat a cast-iron pan with 1/2 teaspoon vegetable oil and heat over medium-high heat. Place a tortilla in the pan and cook until lightly golden, about 1 minute per side. Repeat with remaining tortillas.
6. 6 Heat 1/4 cup vegetable oil in a skillet over high heat. Stir in chicken; cook until browned around the edges, 4 to 6 minutes. Stir in onion, kale, 1 teaspoon salt, and pepper; reduce heat to medium-high. Cook, stirring often, until kale is wilted, 3 to 5 minutes. Remove from heat.
7. 7 Spoon chicken-kale mixture into each tortilla, top with sorrel sour cream, and serve.

By Pablito

Ingredients

• ✓ baking powder
• anaheim chile pepper
• cheddar cheese
• milk
• all-purpose flour
• egg
• baking soda
• salt
• canola oil
• oil

Instructions

1. 1 Remove seeds and membranes from chile peppers. Stuff each pepper with a strip of Cheddar.
2. 2 Mix milk, 1 cup flour, egg, baking powder, baking soda, salt, and 1 teaspoon canola oil together in a small bowl until well combined. Place remaining 1/2 cup flour on a shallow plate.
3. 3 Pour 1 inch oil into a heavy frying pan. Heat over medium-high heat.
4. 4 Roll each pepper in flour, then dip in batter. Fry in batches until lightly browned on both sides.

By PANCHITA

Ingredients

• ✓ baking powder
• vegetable shortening
• white sugar
• egg
• orange
• vanilla extract
• masa harina
• cinnamon
• flour

Instructions

1. 1 Beat shortening and sugar in a large bowl with an electric mixer until creamy. Mix in eggs, orange zest, and vanilla.
2. 2 Combine corn flour, baking powder, cinnamon, and flour in another bowl; stir to combine. Add 1/2 of the flour mixture to the shortening mixture; mix on low speed until combined. Add remaining flour mixture and knead with your hands until dough is combined.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll a small portion of dough into a thin log; pinch the ends together to form a small ring. Place onto an ungreased baking sheet. Repeat with the rest of the dough, placing coricos as closely together on two baking sheets as you like; they do not spread.
5. 5 Bake in the preheated oven until coricos are golden brown all over, about 45 minutes, switching racks halfway through.
6. 6 Remove from the oven and transfer to wire racks to cool.

By StuffieAnnie

Ingredients

• ✓ baking powder
• egg
• white sugar
• vegetable oil
• all-purpose flour
• salt
• sugar
• cinnamon
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Beat eggs and 1/4 cup sugar in a large bowl until thick and lemon-colored; mix in 1 teaspoon vegetable oil.
3. 3 Combine 1 ½ cups of flour, baking powder, and salt; gradually add to egg mixture, mixing well until evenly combined.
4. 4 Turn dough out onto a floured board and knead thoroughly until dough is smooth.
5. 5 Shape dough into 16 even-sized balls. Flatten and roll each one into a very thin circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes.
6. 6 Meanwhile, combine 1 cup sugar and cinnamon in a small bowl until evenly mixed; set aside. Heat oil in a deep pan to 350 degrees F (175 degrees C).
7. 7 Lower one circle of dough carefully into the hot oil; fry until golden, turning once, about 30 seconds on each side. Transfer to a paper towel-lined plate to drain; sprinkle with cinnamon-sugar mixture.
8. 8 Repeat with remaining dough. Serve or cool completely and store in airtight containers.

By Rosina

Ingredients

• ✓ baking powder
• corn husk
• orange
• white sugar
• lard
• ice cube
• corn masa dough
• milk
• orange juice
• raisin
• almond

Instructions

1. 1 Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
2. 2 Combine oranges and 1 1/4 cups sugar in a saucepan over low heat. Cook, stirring occasionally, until mixture starts to turn into jam, about 30 minutes. Remove from heat and let cool completely.
3. 3 While jam is cooling, place lard in a large bowl, add 2 or 3 ice cubes, and beat with an electric mixer until soft and creamy. Beat in 1 1/4 cups sugar until well incorporated.
4. 4 Combine masa dough and baking powder in a separate bowl. Knead together for a few minutes. Add masa to lard mixture. Mix in milk alternately with orange juice, beating continuously with the electric mixer. Mix in cooled jam, raisins, and almonds.
5. 5 Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
6. 6 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.

By AnaMaría

Ingredients

• ✓ baking powder
• corn kernel
• habanero pepper
• egg
• water
• honey
• all-purpose flour
• butter
• cornmeal
• salt

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
2. 2 Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth.
3. 3 Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
4. 4 Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
5. 5 Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes.
6. 6 Let cool until warm or room temperature before garnishing and serving.

By John Mitzewich

Ingredients

• ✓ baking powder
• cornmeal
• salt
• sour cream
• egg
• cream-style corn
• onion
• vegetable oil
• jalapeno pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a large cast iron skillet.
2. 2 Whisk together cornmeal, baking powder, and salt in a large bowl. Beat in sour cream and eggs until thoroughly combined. Stir in cream-style corn, onion, vegetable oil, and jalapeño peppers until incorporated.
3. 3 Pour 1/2 of the batter into the prepared cast iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
4. 4 Bake in the preheated oven until set and cheese topping is melted and browned, about 45 minutes.

By MAIL8D

Ingredients

• ✓ baking powder
• sweet white corn
• butter
• egg
• sweetened condensed milk
• milk
• all-purpose flour
• cinnamon
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
2. 2 Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
3. 3 Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
4. 4 Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
5. 5 Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
6. 6 Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.

By Elva_Adriana

Ingredients

• ✓ baking powder
• all-purpose flour
• cinnamon
• salt
• butter
• sugar
• egg
• sweetened condensed milk
• evaporated milk
• corn kernel

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside.
2. 2 Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By gem

Ingredients

• ✓ baking powder
• shortening
• margarine
• white sugar
• egg
• anise extract
• vanilla extract
• all-purpose flour
• salt
• wine

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together shortening, margarine and sugar with a mixture until well blended. Mix in the rest of the ingredients until smooth.
3. 3 Roll out on a floured board to 1/2 or 1/4 inch thickness.
4. 4 Cut into desired shapes and place on baking sheets. Bake until golden brown, about 10 - 12 minutes. Garnish as desired or leave plain.

By Christine J Crabtree

Ingredients

• ✓ baking powder
• cooking spray
• egg
• white sugar
• all-purpose flour
• lime
• sweetened condensed milk
• evaporated milk
• heavy cream
• dulce de leche

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish and dust with flour.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form and sugar is completely dissolved.
3. 3 Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow and creamy. Fold into egg whites until incorporated.
4. 4 Mix together flour and baking powder in a small bowl until well combined. Fold into egg mixture until incorporated; mix in lime zest. Pour batter into the prepared baking dish.
5. 5 Bake in the preheated oven until lightly golden, about 30 minutes. Turn off the oven and keep cake in the oven for 15 minutes more.
6. 6 Mix together condensed milk, evaporated milk, and heavy cream in a medium bowl until well combined.
7. 7 Poke cake several times across the top with a fork. Pour milk mixture over cake. Refrigerate for 1 hour to allow milk mixture to soak in. Spread dulce de leche on top.

By Fioa

Ingredients

• ✓ baking powder
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• cinnamon
• kosher salt
• pequin chile pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12x15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles.
2. 2 Place butter in a microwave-safe bowl and cook on medium until butter is half melted, about 1 minute. Transfer butter to a large bowl; add sugar and mash until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
3. 3 Sift flour, cocoa powder, cinnamon, salt, baking powder, and pequin pepper into a medium bowl. Sprinkle in any salt caught in the sifter. Mix flour mixture into butter mixture, stirring to blend well. Pour batter into the prepared baking pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. Let cool in the pan. Use parchment paper handles to remove brownies for slicing.

By caroliney_

Ingredients

• ✓ baking powder
• rum
• anise seed
• butter
• white sugar
• vanilla extract
• egg
• all-purpose flour
• clove
• salt

Instructions

1. 1 Place rum and anise seeds in a small bowl. Set aside to marinate, preferably overnight.
2. 2 Beat butter, sugar, and vanilla extract together in a medium bowl until smooth; stir in rum mixture. Whisk in egg. Combine flour, cloves, baking powder, and salt in a bowl; stir into butter mixture until well blended. Cover the bowl and chill in the refrigerator, about 1 hour.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets.
4. 4 Roll out dough on a lightly floured surface to ⅛ inch thickness; cut into desired shapes using cookie cutters. Place cookies on the prepared baking sheets.
5. 5 Bake in the preheated oven until golden brown at edges, about 10 minutes. Cool on baking sheets, 3 to 5 minutes, before transferring to wire racks to cool completely.

By Ruben Jerez

Ingredients

• ✓ baking powder
• butter
• white sugar
• egg
• vanilla extract
• rice flour
• cocoa powder
• cinnamon
• cayenne pepper
• baking soda
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
2. 2 Beat butter and sugar together in the bowl of a stand mixer or using an electric hand mixer on high speed until creamy and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract and mix well.
3. 3 Mix rice flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and baking soda into creamed butter mixture and mix on low speed until flour is moistened. Increase speed to medium and mix until there are no longer lumps. Reduce mixer speed to low and add milk; mix until batter is well blended. Fill each prepared muffin cup with about 3 tablespoons batter.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

By ilkaisha

Ingredients

• ✓ baking powder
• butter
• sugar
• egg
• cream-style corn
• green chile pepper
• monterey jack cheese
• cheddar cheese
• all-purpose flour
• cornmeal
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Beat together butter and sugar in a large bowl.
3. 3 Beat in eggs one at a time.
4. 4 Blend in corn, chiles, Monterey Jack cheese, and Cheddar cheese.
5. 5 Stir together flour, cornmeal, baking powder, and salt in a separate bowl. Add flour mixture to corn mixture; stir until smooth.
6. 6 Pour batter into the prepared pan.
7. 7 Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the pan comes out clean.

By Judy Spence

Ingredients

• ✓ baking powder
• shortening
• sugar
• anise seed
• egg
• all-purpose flour
• cream of tartar
• salt
• orange juice
• cinnamon
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat shortening until light and fluffy. Add one cup sugar, and anise seed. Mix until creamy. Add eggs and mix well. Add flour, baking power, cream of tartar, salt and orange juice. Mix well.
3. 3 Knead dough until smooth. On lightly floured surface, roll to 1/2 inch thick. Cut using cookie cutter into different shapes. Bake until light brown, 5 - 8 minutes. Roll cookies in mixture of 1 cup sugar and 3 tablespoons of cinnamon while still warm.

By Bea Ramirez