HONEY ROASTED ALMONDS

2 c. whole almonds, skins on
1/4 c. sugar
1/2 tsp. salt
2 tbsp. honey
2 tbsp. water
2 tsp. almond or vegetable oil

Spread the almonds in a single layer in a shallow ungreased baking pan and place in a cold oven. Bake at 350 degrees, stirring occasionally, until the internal color of nuts is tan (12 to 15 minutes). Remove from oven and set aside.

Thoroughly mix the sugar and salt. Stir together the honey, water and oil in a medium size pan and bring to a boil over medium heat. Stir in the roasted almonds and continue to cook and stir until all the liquid has been absorbed by the nuts (about 5 minutes). Immediately transfer to a medium bowl and sprinkle sugar mixture over all and toss. Spread on wax paper and cool.

From: Cooks.com

Jalapeno Corn Bread

Ingredients:

• 1 1/2 cups cornmeal
• 1/2 cup all-purpose flour
• 8 tablespoons sugar (still adjusting - was 6T, try8)
  
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 eggs
• 1 cup buttermilk
• 1/2 cup olive oil (still adjusting, was 1/4c, try 1/2c)
  
• 3 jalapeno peppers, seeded and finely chopped

Directions

1. In a bowl, combine the first six ingredients and jalapenos. In another bowl, whisk the eggs, buttermilk (or 1T lemon juice then milk to make 1C, let sit 5min) and oil. Add to the dry ingredients and stir just until moistened. Pour into a greased 9-in. square baking pan.

2. Bake at 400 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm.

Based on: http://allrecipes.com//Recipe/jalapeno-corn-bread/Detail.aspx

Easy Mexican Salsa

• 2 green onions, chopped with the green tops
• 1 tablespoon fresh jalapeno pepper
  
• 2 fresh tomato, diced (or 1 fresh tomato and 14oz can diced tomatoes, drained)
• 1 Lime (or juice from diced tomatoes)
• 1/2 teaspoon salt
• 1 teaspoon cumin powder

Combine all ingredients in saucepan adding the left over tomato juice if you would like the salsa a little less chunky.

Bring the mixture to a boil for 1 to 2 minutes. Reduce the heat to low and simmer for 5 more minutes. Add Tabasco or Chulula to taste.

Cool and refrigerate.

Gingerbread Cookie

Ingredients:

Yield: 24 5" tall cookies

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoon ground ginger
• 2 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 6 tablespoons unsalted butter
• 3/4 cup dark brown sugar
• 1 large egg
• 1/2 cup molasses
• 2 teaspoons vanilla
• 1 teaspoon finely grated lemon zest (optional)

Directions:

Prep Time: 2 1/4 hrs; Total Time: 2 1/2 hrs

1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2. In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
3. Add molasses, vanilla, and lemon zest and continue to mix until well blended.
4. Gradually stir in dry ingredients until blended and smooth.
5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
6. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
7. Grease or line cookie sheets with parchment paper.
8. Place 1 portion of the dough on a lightly floured surface.
9. Sprinkle flour over dough and rolling pin.
10. Roll dough to a scant 1/4-inch thick.
11. Use additional flour to avoid sticking.
12. Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
13. Space cookies 1 1/2-inches apart.
14. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
15. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
16. After cookies are cool you may decorate them any way you like.
17. I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing

Modified from: http://www.food.com/recipe/the-most-wonderful-gingerbread-cookies-80156

Jalapeno Cheese Bread

Ingredients:
1 packet of yeast (2 1/4 teaspoons)
1/4 cup of warm water
4 tablespoons of melted butter
1 egg
2 1/2 cups of bread flour (I used King Arthur) plus more if needed
1 cup of semolina flour
5 jalapenos, stemmed and seeded, diced (should be about a cup)
2 cups of Longhorn (or any other cheddar such as Colby) cheese, grated.
1 cup of buttermilk
1 teaspoon of sugar
1 teaspoon of salt (can add more to taste)

Method:
1. Mix together the yeast and water.
2. Mix together the melted butter, egg and buttermilk and add to yeast and water.
3. Add the salt, sugar and bread flour to the liquids and mix well. Then add the semolina flour to the dough and mix well. If the dough is too wet, gradually add more bread flour 1/4 cup at a time.
4. Place dough on a floured surface and knead for five to ten minutes until dough is smooth.
5. Form dough into a ball and place into a bowl greased with butter.
6. Cover the bowl, and let rise in a warm place until doubled in size—about an hour.
7. Turn out dough on a floured surface, and slowly knead into the dough the jalapenos and cheese, a little bit at a time.
8. When cheese and jalapenos are incorporated into the dough, place dough into a greased bread loaf pan (8-1/2" x 4-1/2" x 2-3/4). You can also sprinkle semolina in the bread pan for additional friction.
9. Cover the pan and let dough rise until doubled in size (it should be at the top or a bit over the top of the pan)—about an hour.
10. Preheat oven to 350 degrees.
11. Bake bread for 40-45 minutes on a center rack (when you thump the top and it sounds hollow, the bread is done).
12. Let cool for ten minutes, and then slide it out of the pan, slice and enjoy!

From: http://homesicktexan.blogspot.com/2007/09/so-goode-jalapeno-cheese-bread.html
(adapted from a Sheila Lukins recipe found in the Houston Chronicle)

Texas Flour Tortillas

Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Method:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.

From: http://homesicktexan.blogspot.com/2007/03/and-end-to-my-quest-flour-tortillas.html
(adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)