Pan Rápido Dulce - Sweet Quick Bread
Serves 8
1 cup buttermilk
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup corn oil
2 cups all purpose flour
2 tablespoons baking powder
1 cup raisins or chopped almonds
1 teaspoon lemon rind, grated
1 pinch nutmeg, freshly grated
Preheat oven to 450 degrees.
In a bowl, mix the buttermilk, honey, vanilla and oil, In a separate bowl, mix flour, baking powder, nuts or raisins, lemon rind and nutmeg. Stir the wet and dry ingredients together with a wooden spoon; do not over mix. The batter should be relatively thin. Pour the batter into a greased and floured loaf pan. Bake for 5 minutes, reduce heat to 325 degrees, and bake for another 35 minutes. Toothpick inserted into the middle should come out clean. Allow to cool on a rack before slicing.
Pancitos Ingleses - Chilean-Style Scones
Serves 10
2 medium eggs
3 tablespoons confectioners sugar
6 tablespoons butter, unsalted
2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 cup milk
Preheat oven to 425 degrees.
Mix the eggs and sugar. Add butter and mix well. Add one cup of flour, baking powder and half of the milk; mix well. Add flour and the rest of the milk and finish mixing. Pour the batter into buttered muffin tins. Bake for 12 minutes. Serve hot.
