How to Make Bunuelos

Buñuelos Recipe (Fried sweet tortillas)


These sweet tasting treats were known for being a Holiday dessert in the early California days. From the book, “Early California Hospitality: the Cookery Customs of Spanish California, with authentic recipes and menus of the period”, written by Ana Begue de Packman, this recipe is simple to make and for everyone to enjoy. Bring bunuelos to the gathering and be the talk of the party!

– 3 cups flour
– 1 tablespoon sugar
– 1/2 teaspoon salt
– 1 teaspoon baking powder
– 1 egg
– 1/2 cup milk
– 2 cups fat


1. Begin to sift flour, salt, baking powder, and sugar into a bowl.
2. Add well-beaten egg and milk, a little at a time.
3. Knead until elastic.
4. Divide dough into 2 inch balls, and roll out into think 5 inch round cakes.
5. Prick with fork. Deep fry one at a time. They should be a golden color.

Ingredients for Sauce:
– 1 cup sugar
– 2 cups water
– 2 teaspoons aniseed

Instructions for Sauce:
1. Bring water and aniseed to boil.
2. Add sugar to form a syrup. Pour the syrup over hot bunuelos.

Work Cited:
Packman, Ana Bégué. Early California Hospitality; the Cookery Customs of Spanish California, with Authentic Recipes and Menus of the Period. Glendale, CA: Arthur H. Clark, 1938. Print.

The FDR Dirty Martini

The most Presidential & Patriotic American Cocktail: The FDR Dirty Martini

The FDR Dirty Martini Alfi knives and Dirty Sue


One of the most vibrant & jaunty personalities to ever occupy the White House, with an unmatched passion for making cocktails, FDR saw prohibition repealed in 1933 and his daily cocktail hour was a sacred White House “institution,” usually featuring two Martinis right before dinner. He traveled with his own Martini kit throughout WWII, from secret Naval warship rendezvous to the 1943 Tehran conference, where he added olive brine to the standard recipe to serve “Dirty” Martinis to Churchill & Stalin, popularizing it forever while destroying the axis & saving the free world. Without question, the FDR Dirty Martini is the most patriotic American cocktail.


3 ounces of your favorite gin (FDR liked Plymouth Gin. Also try: Aviation Gin, made in USA)

1/2 ounce Dirty Sue Olive Juice (the tastiest olive juice money can buy)

1-2 Olives (FDR liked to play it fast & loose with his proportions of gin & juice, so no need to be exact)

One Lemon (Peel your own elegant garnish with the All-American Bar Knife)


Shake liquids extra vigorously over ice (mimicking FDR’s powerful compensatory arm strength) and strain into a chilled martini glass. Drop in an olive or two. Garnish with lemon peel.

Apple Pie Recipe Topped With Meringue

Apple Pie Recipe

California is known for having fresh fruit. With pie season right around the corner, here is an easy to make, tasty apple pie treat that may surprise you with the added secret topping. From the book, “Fingers to Finger Bowls, a sprightly history of California cooking” written by Helen Walker Linsenmeyer, here is a greate apple pie recipe with a little unique twist of adding meringue on top.


– 8 large ripe, juicy tart apples
– 3 eggs
– Sugar
– Vanilla
– Lemons
– 1 9-inch crust


1. Stew apples. Mash apples until they are smooth and add lemon juice or grated peel for flavor.

2. Pour flavored apples into the crust and bake until it is just about done.

3. Next beat egg whites to a froth and add 3 tablespoons of powdered sugar and flavor with vanilla. ( ratio: 3 eggs to 1 pie)

4. Spread a thick meringue over the pie and set it back into the oven until meringue is lightly brown. Let cool and enjoy!

If you have tried this Apple Pie with meringue let us know in the comments below!

Work Cited:
Linsenmeyer, Helen Walker. From Fingers to Finger Bowls; a Sprightly History of California Cooking. San Diego, CA: Union-Tribune Pub., 1972. Print.

Chocolate Pear Tart Recipe

Chocolate Pear Tart

From the book “Cooking California: Parties, Picnics & Celebrations”, here is a great recipe for baking a chocolate pear tart. You can make this dessert for any occasion. It has a great combination of chocolate and fresh fruit that your friends, family and guests will surely enjoy.
*NOTED: This recipe contains some alcoholic beverages as ingredients*

Shortbread Crust Ingredients:
– 9 tablespoons unsalted butter
– 9 tablespoons sifted confectioners’ sugar
– 1 1/2 cups sifted unbleached all-purpose flour

Chocolate Layer Ingredients:
– 6 ounces semisweet or bittersweet chocolate
– 2 tablespoons unsalted butter

Poached Pears Ingredients:
– 2 cups water
– 1 cup sugar
– 1 1-inch piece of vanilla been (or 1 teaspoon vanilla extract)
– 1 3-inch strip of lemon peel
– 1/2 cinnamon stick
– splash of Cognac
– 4 pears (preferably Bosc), peeled, halved, stemmed, and cored

Glaze Ingredients:
– 1 12-ounce jar of apricot preserves
– 2 tablespoons curacao or other orange liqueur, or pear brandy

Garnish Ingredients:
– 1/4 cup sliced almonds, toasted


1. Preheat the oven to 350 degrees.

2. Make the shortbread crust by creaming together the sugar and butter. Mix in the flour to form a soft dough. Add 1 more tablespoon of butter if needed to include all the flour.

3. Pat the dough evenly by hand into the bottom and 1 1/2 to 2 inches up the sides of a 10-inch springform pan. Prick well with a fork. Bake for 12 to 15 minutes, until golden brown. Then let it cool down.

4. Melt the chocolate and butter in a double boiler over simmering water. Spread on the bottom and sides of the tart shell and let it cool until the chocolate hardens.

5. To prepare the poached pears, bring water and sugar to a boil over medium heat in a large saucepan, stirring only until the sugar is dissolved. add the vanilla bean, lemon peel, cinnamon stick, and Cognac and cook for 5 minutes. Add the pears and poach for 10 to 15 minutes, until they can be easily pierced with a sharp paring knife. Let cool in the syrup.

6. For glaze, put the apricot preserves in a food processor fitted with the steel blade and process until smooth. Strain and add the liqueur.

7. To asseble, drain the pears well, pat them dry, cut crosswise into 1/4-inch slices, and arrange carefully in the tart shell. Brush the pears with some of the apricot glaze and sprinkle with the toasted almonds.

You have just created a delicious 10-inch chocolate pear tart! Enjoy!

If you have any questions or success stories please share in the comments below:

Work Cited:
Nowling, Betty, Michael Skott, and Lois Dwan. California Cooking: Parties, Picnics & Celebrations. New York: C.N. Potter, 1986. Print.

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