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Incorporating Cooking:
Pan De Polvo (Spanish)
This is a wonderful and yummy activity to add to a study of Spain. These are so good, they may become a regular treat around your house!
Ingredients:
1 (2 lb. 10 oz.) can shortening
1 c. sugar
1 c. cinnamon tea
1 tsp. cinnamon powder
1 tsp. salt
1 tsp. baking powder
5 lb. bag of flour
1 lg. bag crushed pecans (optional)
Directions:
1. Mix sugar with shortening and cream well.
2. Add cinnamon tea until creamy and start adding cinnamon powder, salt, baking powder.
3. Stir ingredients and make it very creamy.
4. Then start to pour flour in small portions and blend well.
5. Add pecans to dough.
6. Form into several balls.
7. Spread 1 ball between two plastic papers 1/4 inch thick.
8. Cut into shapes.
9. Bake at 325 degrees for 15 to 20 minutes.
10. Prepare a bowl with sugar and cinnamon and powder right off the oven.
Here’s the Spanish translation of this recipe:
2 lbs. harina
1 lb. manteca (Crisco)
1/2 lb. azucar
1 sobrecito de levadura
1 cucharada (1 tbsp.) aniz
Canela Entera (2 palitos)
Horno a 350. Se hierve el aniz en una taza de agua con la canela a que quede media taza de te de aniz con canela. En un tazon grande, se deshace la levadura en media taza de te de aniz con canela. En este liquido se deshace la manteca y el azucar nasta que este` espumoza; luego se agrega la harina y se amaza hasta que este` lista. Despues de amasada, se deja un rato hasta que este` al punto. Se extiende la masa y se usan de diferentes moldes. Se cocen en charolas/bandejas las cuales han sido untadas con manteca - se coren hasta estar doraditos - luego se revuelcan (por un lado) con azucar con canela.
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