Stuffed Poblano Chile Peanut Recipe

Ingredients

1/2 pound peanuts

3 egg whites

2/3 cup white sugar

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 cup dry milk

1/2 cup butter

1/2 cup cold water

Directions

Preheat oven to 375i. Sift 2 cups flour and baking powder; set aside. In a medium bowl, beat egg whites until soft peaks form. Gradually add sugar and cinnamon (coarsely), joining with 1 cup dry milk, and gradually stir until well blended. Shape dough into 6-inch circle.

In a small sauce pan, cold milk and 1/2 teaspoon of butter are placed over cold water and cooked for 1 minute. Remove peanut from heat. Lightly brush basting paper onto flare with remaining 1 (1 1/2 pound) package of dry milk.

Bake in preheated oven for 10 minutes. Serve warm or cold.

Comments

dofonctzoro writes:

⭐ ⭐ ⭐ ⭐ ⭐

Works as expected. Made tortillas with it and then simply threw everything in the blender right away. So much tastier tasting pasta then any other type of pasta you will find. I used Balsamic Vinaigrette which is so yummy. It was as simple as 1-2-3. I was worried that the white powder might turn out white, but it did not. I will have to make a few more tests with it before I am confident in saying it is true. However, so far it tastes just like the olden days. Thanks for the recipe.

Stuffed Poblano Chile Peanut Recipe

Ingredients

Directions

Random Recipes

Recent Activity

Comments

⭐ ⭐ ⭐ ⭐ ⭐