Sugar Cookies

These cookies are such a hit anywhere I take them! They make a perfect Christmas cookie or for any time of the year.


Ingredients:
3/4 cup (187.5 gms) unsalted butter
1 cup powdered sugar
2 eggs
1/2 teaspoon vanilla extract 
1/2 teaspoon almond extract (I buy mine at Taste of America but think that you can find it at cake supply stores such as For My Cake)
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

 

almond extract, vanilla extract, powdered sugar

Instructions:

 First cream the butter in a large bowl
 

Then add the cup of powdered sugar and cream together. Add the eggs and the extracts and mix well. Then add the flour, baking powder and salt and mix it all together with the beaters.


Divide the dough in two parts, wrap each part in plastic and refrigerate several hours or overnight.


After the dough has chilled, put down plenty of flour on your working surface, and roll out to 1/8 inch thick.
 

Cut out your desired shapes and place them on your baking sheet that has been lined with parchment paper.


Bake in a 375º oven for about six minutes. Remove from the oven and let cool before decorating.

To make the frosting:

In a large bowl cream 1/3 cup (83 gms) unsalted butter. Add two cups powdered sugar and mix well with the beaters.


Add 1/4 cup milk and 1 teaspoon vanilla extract and mix together. Then add another 2 1/2 cups powdered sugar. Mix together and add more milk as needed to reach the desired consistency.




You can mix in food coloring if you like:


Frost and decorate cookies as desired.


Ingredientes:

Yo uso unos vasos de medida que un vaso es aproximadamente como un vaso pequeño de Nocilla, pero pondré las medidas tambien en gramos.


187,5 gramos mantequilla sin sal (3/4 partes de una pastilla de mantequilla)
1 vaso (125 gramos) de azucar glas 
2 huevos
media cuchara de té de extracto de vainilla
media cuchara de té de extracto de almendra
2 1/2 vasos (375 gramos) harina
1 cuchara de té de levadura en polvo
1 cuchara de té de sal
 
 extracto de almendra, extracto de vainilla, azucar glas


Como se hace:
Primero, en un bol bates la mantequilla con batidora:
 

Añades el azúcar glas y lo vuelves a batir. Luego añades los huevos y los dos extractos y lo bates otra vez.  Añades ahora la harina, la levadura en polvo y la sal y lo mezclas todo muy bien.


Divide la masa en dos partes, envuelve las dos partes en plástico y déjala enfríar en la nevera varias horas o hasta el día siguiente.


Cuando está fría la masa, pon bastante harina en la superficie donde vas a trabajar y extiende la masa a 3 mm de gordura y córtela con los moldes que desees.


Pon las formas en una bandeja de horno en la que has puesto papel vegetal. Hornéelas a 190º durante unos 6 minutos.



Para hacer la cobertura de las galletas:

En un bol bates 83 gramos (la tercera parte de una pastilla) de mantequilla sin sal. Añades dos vasos (250 gramos) azucar glas.


Añades una cuchara de té de extracto de vainilla y 1/4 vaso (60 ml) leche y mézclalo bien. Añades 2 1/2 vasos (300 gramos) más de azúcar glas y lo mezclas. Añade más leche si es necesario para obtener la textura deseada. 


Puedes añadir colorantes si quieres:


Decora las galletas como quieras.

Homemade Refried Beans

I got tired of having to make a special trip to Carrefour every time I needed to buy refried beans, and of spending a small fortune on each can. So, I decided to try and make my own from scratch with ingredients I can find in Mercadona or Consum for a fraction of the price. I loved the results!

Ingredients:
1 jar of cooked pinto beans
1/2 cup (125 grams) butter
1/2 cup chopped onion
salt
pepper
1 tablespoon cumin
1/8 teaspoon cayenne pepper



Instructions:

Drain and rinse the beans in a strainer and set aside

Melt the butter in a large frying pan. When melted, add the onions and cook until the onions are soft and then add the beans and cook for a few more minutes.


 

Sprinkle with salt, pepper, cumin and cayenne pepper and then puree the mixture with the immersion blender.

How I make my own pumpkin spice latte

First I put some milk in a large glass, and then I add a spoonful of pumpkin puree (which I make myself by baking whatever type of pumpkin or squash I have available at my local grocery store until it is soft and pureeing).

Then I add a little sugar and shake in a tiny amount each of cinnamon, ginger and nutmeg.

I microwave it until it is warm and then mix it for a minute with the frother.

Add hot coffee and enjoy!

Homemade Pizza Crust

The pizza crust that they sell in the refrigerator section of Mercadona is great in a pinch, but if you have a little extra time why not make your own? It is a real treat and much faster and easier than you probably imagine.

Homemade Pizza

Ingredients:

3 1/4 cups all purpose flour
1 package yeast
1 teaspoon salt
1 cup warm water (120º to 130º F or 50º to 55º C) I use a meat thermometer I bought in the United States to measure the temperature.
2 tablespoons olive oil

This is the yeast that I use:

Directions:

In a large mixing bowl combine 1 1/4 cups of the flour, yeast and salt. Add the warm water and olive oil.  Mix it together very well with a spoon, add the remaining two cups of flour and mix together until well blended.  With the dough hooks knead the dough together for about five minutes adding as much extra flour as needed to form a nice, stiff dough.  (you can also knead by hand on a floured surface if desired.)

Divide the dough in half, place on a lightly floured surface, cover with plastic wrap and let rest for ten minutes.

Grease a baking sheet with olive oil, place one of the dough halves on the baking sheet and with the palm of your hand pound the dough into a thin, circle shape.  Top with sauce (I love the jarred tomato with oregano and basil pasta sauce from Mercadona), toppings and cheese. Bake in a preheated 425º oven (220ºC) until the cheese is brown and bubbly, about 12 minutes.

Easy and delicious!

White Chocolate Macadamia Nut Cookies

Recipe: White chocolate macadamia nut cookies

Ingredients:

1/2 cup (125 g.) butter, softened
1 cup brown sugar
1/2 cup finely minced coconut flakes
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (3 - 75 g. bars) white chocolate, chopped into small pieces
1 cup macadamia nuts, chopped

Directions:

Cream together the butter and sugar, then add the coconut, egg, milk and vanilla and mix well.

Add the flour, baking soda, baking powder and salt, and mix together with the electric mixer until a dough is formed.

Mix in the white chocolate and macadamia nuts.

Drop by spoonfuls onto a baking sheet. Bake in a 300º oven ( 150º C) for 12-14 minutes. They should be starting to brown around the edges but be soft in the center.

Enjoy!

Apple Coffee Cake recipe

Apple Coffee Cake

2/3 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup granulated sugar
2 apples, peeled and finely chopped (food processor works great!)
1 egg
1/2 cup applesauce (I used one container of baby applesauce)
1/4 cup chopped walnuts

1/4 cup brown sugar
1 tablespoon all-purpose flour
1 tablespoon whole wheat flour
1/2 teaspoon ground cinnamon
1 tablespoon (15 grams) butter
1/4 cup chopped walnuts

Butter and flour a 9-inch round baking pan.

Mix together the dry ingredients (2/3 cup flour, 1/2 cup whole wheat flour, baking soda, 1 teaspoon cinnamon, salt and granulated sugar).  Add the finely chopped apple, the egg, the applesauce and 1/4 cup chopped walnuts and stir until combined.  Pour into the prepared pan.

Mix together the brown sugar, the 1 tablespoon flour, the 1 tablespoon whole wheat flour and the 1/2 teaspoon cinnamon.  Cut in the butter and stir in 1/4 cup chopped walnuts. Sprinkle over the batter.

Bake for 30-35 minutes in a 350º (175ºC) oven until a wooden toothpick inserted near the center comes out clean.

Help needed for young Roma students

The U.S. Embassy  has given a grant to the Fundacion Secretariado Gitano-FSG to fund the program “Aulas Promociona Inglés” – roughly translated as “Classes to get a Passing Grade in English”, which aims to provide a foundation of English language skills to disadvantaged Roma students through after-school intensive remedial classes and activities.   FSG is a respected Spanish NGO, active since the 1960s, whose mission is to promote the access of Roma to rights, services, goods and social resources on an equal footing with the rest of the population and on the basis of respect and support for their cultural identity.
 
This is a great opportunity to teach these young people about U.S. culture and to develop a deeper understanding of American society.  Protecting and promoting the human rights of Roma is a priority of the United States.  The Obama administration has repeatedly expressed the US commitment to work with civil society groups and governments to make a real difference in the lives of Roma.  Despite some significant progress over the past decade, many Roma still live in Spain on the margins of society.  This program is intended to give young Roma students the opportunity to have a better and brighter future, encouraging them to continue their studies, and providing them with skills that can make them more competitive in the work force.  

Last year, two Fullbright English Teaching Assistants based in Madrid participated in the program, which was held only in Madrid.  This year we are expanding the program to also include Valencia and are looking for three volunteers.  There is a small honorarium to support their efforts.  Here are some details:

Program Description:

·         Student Selection: A maximum of 40 Roma students’ participants will be selected by the FSG among 11-16 year olds Roma primary and secondary education students.   The students will be tested to check their level of English in order to group them accordingly and provide them with an individualized attention.  The Teachers will coordinate their work with a FSG Counselor/coordinator, a key element of the program as he/she will be in close contact both with the school and the students’ families to ensure that the students attend class and take full advantage of the program.  Classes will promote the students’ active participation and values such as team work and gender equality.

·         Facilities:  The After-school classes will take place at the FSG local premises in Valencia and a two schools holding a large percentage of Roma population according to the following schedule:

CLASSES LOCATION	MONDAY	TUESDAY	WEDNESDAY	THURSDAY
FSG Valencia	Group 2 17:00 to 18:00 7th to 10thgraders 12 students		Group 2 17:00 to 18:00 7th to 10thgraders 12 students	Group 1 17:00 to 18:00 5th and 6th graders 8 students
Santiago Apostol School			Group 3 15:00 to 16:00 7th to 10thgraders 10 students	Group 3 15:00 to 16:00 7th to 10thgraders 10 students
CEIP Les Arenes	Group 4 16:30 to 17:30 7th to 10thgraders 10 students	Group 4 16:30 to 17:30 7th to 10thgraders 10 students

Each group will be composed by a maximum of 12 students to ensure quality and individualized attention.  Evaluation will be constant to ensure the positive impact of the remedial courses and make decisions about revising its contents or methodology.  Classrooms will be equipped with at least two computers with Internet access.

·         Budget

- Honorarium – One Teacher FSG Valencia (3 hours/week/7.5 months)    2,520€  -  Monthly payment will be 336€ for 3 teaching hours plus 3 hours for preparation and assessment

- Honorarium – One Teacher Santiago Apostol School (2 hours/week/7.5 months) 1,680€  -  Monthly payment will be 224€ for 2 teaching hours plus 2 hours for preparation and assessment

            - Honorarium – One Teacher Les Arenes Primary School (2 hours/week/7.5 months) 1,680€  -  Monthly payment will be 224€ for 2 teaching hours plus 2 hours for preparation assessment

·         Dates: October 14 2013 to May 31^st, 2014  

If you are interested in volunteering please contact the American Club of Valencia: americanclubvalencia@gmail.com