Market Street Clam Chowder

This soup is so yummy, and even better with sour dough bread, or served in bread bowls. Enjoy!

1 cup potatoes, diced 1/2 inch
1 cup celery, diced 1/2 inch
1 cup onion, diced 1/2 inch
1 cup green pepper, diced 1/2 inch
1 cup leeks, diced 1/2 inch
3/4 chopped clams (canned or fresh)
3/4 Tbsp coarse ground black pepper
1 1/2 Tbsp salt
3/4 Tbsp whole thyme
6 bay leaves
1 tsp Tabasco
3/4 sherry wine (i use water)
2 cups water
3/4 clam juice (drained from canned clams or purchased separately in can)
3/4 butter, melted
1 cup flour
2 quarts half and half

Method:
Combine water, clam juice, potatoes in large pot and begin simmering on stove.
Combine melted butter and flour in oven-proof container and back at 325 degrees for 30 minutes or until it starts to brown. Add remaining ingredients (except half and half) to large pot. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick that cookie dough. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature, stirring occasionaly.

Serve immediately.

Vietnamese Marinade

This recipe comes from my neighbor Kim who is from Vietnam. She always makes the most wonderful barbequed meats that smell amazing--and she always shares! This recipe is good with chicken drumsticks (skin removed), thighs (skin removed), short ribs & even ground turkey.

1 pound meat
4 T sugar
4 T soy sauce
1 T vegetable oil (this can be left out, but it does make a nice crunchy outside when you BBQ)
chopped fresh garlic and onion to taste (in other words add a few tablespoons and you'll be good)
fish sauce to taste (this can also be left out but it makes it extra "Asian" tasting and so yummy. You probably only need a teaspoon or two)


Marinate overnight then either BBQ or cook in the oven for most of the time and BBQ to finish it. If I use ground turkey then I mix half of the marinade with the turkey and smoosh it around some skewers. It's a bit pastey but I promise it BBQ's just fine! Enjoy!

Gingersnaps

 I love gingersnaps! We made these for Christmas with pretzel antlers and a M&M red nose and brown eyes. These are also amazing with pumpkin ice cream.

Ingredients:
 

¾ C butter          1 C Sugar

1 egg                     ¼ C Molasses

2 ¼ C Flour         2 tsp. baking soda

½ tsp. salt             ½ tsp. cinnamon

¼ tsp. cloves        ¼ tsp. ginger

Make into balls and roll in sugar.  Bake 375˚ 7-9 mins. (Unless you have a crazy oven you really don't want these to bake much longer than the 9 minutes. They need to be a little under-baked looking so they turn out soft in the middle when they're cooled)

Royal Icing

This recipe comes courtesy of Alton Brown and foodnetwork.com. We used it as icing for gingerbread houses and it worked really well. It dried fast and held even the heavy candy on really well. My favorite part was it was very water-soluble and much easier to clean out of the frosting bags than a Crisco-based birthday cake frosting. Happy Decorating!

Ingredients

• 3 ounces pasteurized egg whites (the ones that come in a carton are pasteurized)
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar

Directions

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

Soft Rolls--For Thanksgiving!

1 3/4 C warm milk
1/2 C butter or margaring
1 T yeast, softened in 1/4 C warm water
1/2 C sugar
1/2 C instant dry potatoes
1 1/2 tsp salt
2 eggs
4-5 C bread flour (enough for a soft dough)

Mix in order given. Knead for about 8 minutes. Let rise 1 time. Punch down. Divide into two and roll into 10 inch circles. Brush circles with butter. Using pizza cutter, cut dough into about 18 triagnles. Starting at the wide end, roll up like a crescent roll. Let rise and then bake at 375 for 12-15 minutes. Makes around 3 dozen rolls. These also freeze well if you freeze them individually on a cookie sheet and then put them in a bag.

Simple Truffles

These are so simple. They look elegant but truly take no talent. I love to make them and give them as a gift for VT and neighbors. You can't tell the filling is oreo cookies. It tastes like some lucscious truffle filling.

1 pkg (8 oz) Cream Cheese, softened
1 pkg. (16.6 oz) Oreo cookies, finely crushed (about 3 Cups)
Approx. 2 to 3 cups semi-sweet chocolate chips

Mix cream cheese and 3 cups cookie crumbs until well blended.
Shape into (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. (To melt chocolate put in microwaveable bowl and microwave on HIGH for 2 minutes or until the chocolate is completely melted, stirring every 30 seconds.
Refrigerate 1 hour or until firm. Store in tightly covered container in fridge.

Sister Brenda Carlos (Melissa's Mother-in-law)
Philippines Cauayan Mission

Crumb Topped Apple Pie

This is a recipe copied from Taste of Home Magazine. It came from a lady named Virginia Olsen who makes about 500 of these pies each holiday season! Luckily this recipe only makes one. It really was the best apple pie I ever had. Hope you enjoy it!

CRUST:
1 1/4 C all-purpose flour
1/2 tsp. salt
1/2 C shortening
1/4 C cold water

FILLING:
5-7 large tart apples, peeled and thinly sliced (I always think apple goods taste better when you mix a few varieties of apples together)
2/3 C sugar
5 tsp. all-purpose flour
1 1/2 tsp ground cinnamon

TOPPING:
2/3 C all-purpose flour
1/2 C sugar
1/4 C cold butter

1. In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic wrap. Refrigerate for at least 1 hour. This makes the crust much easier to handle.

2. Roll out crust to fit a 9 inch pie plate. Trim and flute the edges.

3. Combine all filling ingredients and transfer to the crust. I said 5-7 apples in the ingredients because it really depends on how high you want your pie to turn out. Remember that the apples will shrink considerably when you cook them, so I like to use more apples.

4. For topping combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 450 for 10 minutes. Reduce heat to 350 and bake for 50-60 minutes longer or until topping is golden brown and filling is bubbly. Cool on a wire rack. Make sure you have vanilla ice cream nearby!!

The Best Sugar Cookies Ever

These are the best sugar cookies. We roll them a little thick and they stay soft for days! Be careful not to over bake them (you really don't want them to brown at all). Enjoy!

7 C flour
2 t soda
1 t salt
1 C margarine or shortening
2 C sugar
2 egg
2 t vanilla
1 C sour cream

Mix dry ingredients together. Cream wet ingredients. Add all together and roll out, cut into shapes. Bake at 375 for 10 minutes.

Frosting:
1/3 C soft butter
1 1/2 t vanilla
3 C powdered sugar
about 2 T milk

Blend butter and sugar. Add vanilla and milk and desired food coloring. Beat until smooth.

Gingersnaps

This makes delicious soft gingersnaps that are perfect plain or with pumpkin ice cream!  It makes around two dozen.

¾ C butter           1 C Sugar

1 egg                    ¼ C Molasses

2 ¼ C Flour         2 tsp. baking soda

½ tsp. salt            ½ tsp. cinnamon

¼ tsp. cloves       ¼ tsp. ginger

Make into balls and roll in sugar.  Bake 375˚ 7-9 mins. Do not overbake or they will be too hard and more like the store bought kind.

---

Doctor Richard Hardy's High-Fiber cookie

Hello, I'm Sister Carlos, Melissa's mother-in-law and my husband is currently serving as the President of the Philippines Cauayan Mission.
This is a great cookie to serve for breakfast or other snacks. I got the recipe from Sister Edwards the wife of our Area President here in the Philippines. She got it from Sister Jensen. Anyway, everyone loves these cookies.

From Sis. Lona Lee Jensen, wife of Elder Jay E. Jensen

Doctor Richard Hardy's High-Fiber cookie (for missionaries and everyone else who needs high fiber and low sugar cookies)

Heat together to soften fruit:
1 cup raisins or cut up prunes ( dried apricots, craisens are good too!)
1 cup water
Blend and mix with water and fruit:
1 cup oil or margarine
1 cup sugar
Add to previous ingredients:
3 eggs
2 cups grated carrots or Zucchini squash (I do 1 to 11/2 cups carrots or zucchini and then I add a half cup to a cup of mashed banana, or crushed pineapple or grated apple)
1 cup All Bran cereal (any flaky type cereal will do)
Finally add to all of the above:
2 cups Whole Wheat flour (I can’t get whole wheat here and so I use regular)
2/3 tsp Baking soda
2/3 tsp salt
1 ½ tsp cinnamon
1 cup chopped nuts
2 cups 1 Minute uncooked oatmeal cereal (I use old fashioned oats)

Bake at 350 degrees for about 12 minutes.
*They will be very moist, therefore do not store in a covered container, unless storing in the refrigerator. I leave mine on the cupboard, uncovered, until they get dried out some (up to a couple of days, maybe, depending on the humidity in your climate).

History of this recipe: In South America, Dr. Richard Hardy served several missions as medical advisor and attended to the needs of the missionaries for many years. He found that they often had problems that were directly related to their diet which lacked fiber. He developed this recipe for them. They can be a breakfast cookie or an snack during the day. They are very moist. They are lower in sugar than most cookie recipes so some people may need to get used to that aspect of them. I personally love them, especially when loaded with nuts.

Cinnamon Bun Pancakes

I cannot take credit for this recipe. It came from The Pioneer Woman's recipe blog. Ree (the Pioneer Woman) has fabulous (albeit not always low fat) recipes. Anyway, these pancakes were really good and of course the kids appreciated that they could have frosting for breakfast...


Cinnamon Bun Pancakes

• 1-1/2 cup All-purpose Flour
• 3 Tablespoons White Sugar
• 1/2 teaspoon Salt
• 4 teaspoons Baking Powder
• 1 Tablespoon Cinnamon
• 2 whole Eggs Beaten
• 1 cup + 1 T Milk (depending on how thick you like them)
• 2 Tablespoons Corn Syrup
• 1/4 cup Butter, Melted
• 1 Tablespoon Vanilla

In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.
In separate large bowl, beat together eggs, milk, corn syrup, butter and vanilla. Stir in flour mixture.
Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides. Serve warm with icing drizzled over the top.

Maple Butter Icing:

• 1 cup Powdered Sugar
• 1/4 cup Butter, Melted
• Dash Of Salt
• 1 Tablespoon Maple Syrup
• 1/4 cup Milk (more If Needed)

I thought this frosting would be good with a whip cream base or with a little cream cheese too...

Quick Pizza Crust

This makes a good soft crust that is fairly thin. We love it plain or with herbs added.

1 C warm water
1 1/2 t yeast
1 t salt
1 T olive oil
1 T sugar or honey
2 C flour (We usually use white whole wheat but it is also good with plain white or a mix of the two)


Mix all together and let rest for 15 minutes. Roll, top and bake at 500 (yes, really that hot) for 11-13 minutes. Watch it close, because this is obviously a very hot oven temp! Enjoy!

Herbed Whole Wheat Pizza Crust

This is a recipe from the King Arthur Flour cookbook Whole Grain Baking. The recipes have been really great so far and of course they all involve King Arthur Flours which are the best! (Sidenote: All the recipes are whole grain but not necessarily low fat...)

3 3/4 C white whole wheat flour
1 T plus 1 1/2 t instant yeast
1 1/2 C cold water
1 T honey
1 T olive oil
2 t salt
1 T dried oregano
1 T dried basil or rosemary
1/2 t cayenne pepper (I left this out for my kids' sake)

DIRECTIONS:
Measure 2 cups of the flour into a medium mixing bowl and stir in the yeast. Combine the water and honey, add to the flour mixture and stir to mix well. Cover with plastic and let rest for 1 hour.

Stir in the olive oil, salt, herbs and pepper, then add the remaining 1 1/4 cups flour. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until shiny and elastic but still soft. (I just left mine in the mixer for three or so minutes with the dough hook.) Resist the temptation to keep adding flour--this should be softer than bread dough. The whole grains will also soak up more of the water in the dough as it rests. Divide in two and let rest for 1 1/2 hours. Roll into two pizzas, top & bake at 450 for 12+ minutes and voila!

PS: I recently discovered that my kids love "cheese and rosemary pizza", which is actually this crust recipe with no sauce & topped with finely chopped spinach and cheese. Ha!

Yogurt Waffles

I am always looking for ways to reduce or eliminate the oil in recipes and substitute yogurt instead. You can do it with a lot of sweet breads with success, so when I came across this recipe I decided to give it a try. They turned out great! We ate them with some fresh raspberry jam & cream although I'm sure they'd be good with anything!

• 3/4 C white whole wheat flour
• 1 C oat flour (oats ground up in the blender)
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups (16 ounces) vanilla yogurt (I used 1 vanilla & 1 mixed berry)
• 2 eggs
• 2 T butter, melted

DIRECTIONS

• In a bowl, combine the flour, baking powder, baking soda and salt. Beat in yogurt, butter, eggs & butter until smooth. Bake in a preheated waffle iron golden brown. Top with flavored yogurt and fruit. Makes 4-6 waffles.

Pumpkin Rolls

These were really, really good!! Well worth the effort of making them. I mean seriously, they were really good! They were of course amazing hot, but the pumpkin flavor developed more after they cooled. Don't be intimidated by the directions. I included them all for anyone who hasn't made a cinnamon-type roll before, but if you have, then you'll know what to do without reading every word of the directions.


No-Knead Pumpkin Rolls with Brown Sugar Glaze

Makes 16-18 rolls

For the dough:
1/4 cup water
1 scant tablespoon yeast (1 package)

1 cup milk

1/2 cup butter

1/2 cup sugar

One 15-ounce can pumpkin puree
1 1/2 teaspoons kosher salt

5 1/2 cups all-purpose flour (I recommend using ONLY King Arthur Bread Flour)

For the filling:

1/2 cup butter
1 cup packed brown sugar

2 teaspoons cinnamon

1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 cups pecans - toasted, chopped, and divided in half (optional)

For the glaze:
1/4 cup butter

1/2 cup milk
1 cup brown sugar
pinch salt

2 1/2 cups powdered sugar


Sprinkle the yeast over the water and let it sit a few minutes until the yeast is dissolved.
Meanwhile, warm the milk and butter in a small saucepan on the stove top until the butter is melted. Combine this with the sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved.

Let the milk mixture cool until it is just warm to the touch - NOT HOT. Then stir in the yeast and the pumpkin. Add the salt and five cups of the flour all at once, stirring until all the flour has been absorbed. Squish it between your hands if you’re having trouble incorporating the last of the flour. The dough will be sticky, but should come together in a shaggy ball. If it's still more the consistency of cookie batter, work in an additional 1/2 cup of flower.

Cover the dough and let it rise for 1-3 hours. During this time, it should double in bulk. At this point, you can punch the dough down and refrigerate it overnight or continue shaping the rolls.

To shape the rolls (either immediately or with the refrigerated dough), sprinkle your work surface with a little flour and dump the dough on top. Pat it down into a rough rectangle and then use a floured rolling pin to roll it into a rectangular shape about a half an inch thick, longer than it is wide. If the dough gets sticky, sprinkle a little more flour on the dough’s surface and on your hands.

Melt the butter in the microwave and stir in the brown sugar and the spices. Spread this over the rectangle of dough, leaving an inch of bare dough at the top. Sprinkle one cup of the toasted pecans over the dough, if using. Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top.

Rub a tablespoon of soft butter into the bottom of two 9x13 baking dishes, two 9-inch cake pans, or a combination. Using a bench cutter or a sharp knife, cut the cylinder into individual rolls 1 - 1 1/2 inches thick. Place them into your baking dishes so they have a little wiggle room on all sides to rise. Cover them with a clean kitchen towel and let them rise until they fill the pan and look puffy, 30 minutes for already-warm dough and 1 hour for dough that’s been refrigerated.
About 20 minutes before baking, begin heating the oven to 375°. When the rolls are ready, bake them for 20-25 minutes, until the tops are golden and starting to look toasted around the edges. Rotate the pans halfway through cooking.

While they are baking, prepare the glaze. In a small saucepan over medium heat, combine the milk and butter. When the butter has melted, add the brown sugar and salt. Stir until the brown sugar has melted. Remove from heat and strain into a mixing bowl to remove any sugar clumps. Stir in the powdered sugar. This should form a thick but pourable glaze.

Let the baked rolls cool for about five minutes and then pour the glaze on top. Sprinkle the remaining cup of pecans over the top, if more nuttiness is desired. Eat them immediately. Leftovers will keep for several days and are best reheated for a minute in the microwave.

Granola!

I found this recipe a while ago and we've make it once or twice a week ever since. It is really good dry, in milk, with yogurt, with fruit, with cream and even uncooked! You can make it pretty healthy, which is great because my kids love it too!

Ingredients

4 tablespoons unsalted butter
1/2 cup white whole wheat flour (King Arthur brand)
1/2 teaspoon baking soda
1/2 cup light brown sugar
 1/2 teaspoon salt
 Large pinch of ground cinnamon (sometimes I use a lot more)
 Large pinch of freshly grated nutmeg
 2 Cups thick-cut oats
 1/2 cup pure maple syrup OR agave OR honey
 1 cup sliced almonds or pecans
   
Directions
    1.    Preheat the oven to 375°. Grease or butter a roasting pan or large cookie sheet. In a large bowl, mix the butter, flour, baking soda, brown sugar, salt, cinnamon and nutmeg until crumbly. Stir in remaining ingredients until it's a sticky sort of mixture; transfer to the prepared pan. Bake for 15-18 minutes, stirring occasionally, until crisp. Let cool.

**I also add wheat germ and bran flakes (the tiny shredded ones that are the same texture & size as wheat germ) and coconut. You can really add them in any amounts as long as you end up with a semi-sticky mixture at the end. You can also cook it and then pack it down when you take it out of the oven and it will dry in bigger chunks. If you feel like it's browning too much or needs to be crispier, then cook it for the 15 min. and turn the oven off, open it and leave the granola in. One last thing--pecans seem to make it cook much faster than almonds so watch out!

Belgian Waffles

I'm told this is a true Belgian waffle recipe. It was pretty darn good. We ate them with blueberries and cream. You can make the batter the night before and put them in the fridge to rise. Yes, these have yeast so you do need to let the batter sit for about an hour after you make it. Although I haven't tried it, the comments from the original recipe said that they freeze well too.

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm milk (110 degrees F/45 degrees C)
• 3 egg yolks
• 2 3/4 cups warm milk (110 degrees F/45 degrees C)
• 1/2 cup butter, melted and cooled to lukewarm
• 1/2 cup white sugar
• 1 1/2 teaspoons salt
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 3 egg whites

Directions

1. In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
2. In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
3. Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

Guy Fieri's Cuban Pork Chops with Mojo

We are in love with this pork chop recipe. We usually make it with boneless pork chops, and I've never bothered with the watercress, but the tomato and avocado are strangely quite delicious with this. I also have cut back on the marinade quantities by about half and didn't really notice a difference. I've never been a huge pork chop fan, but I seriously have to force myself not to make these more often so I don't get tired of them. All credit goes to Guy Fieri from the Food Network.

Ingredients:

1 cup plus 1/4 cup orange juice, divided

1/2 cup plus 1/4 cup fresh lime juice, divided

1/4 cup vinegar

4 (1-inch-thick) bone-in pork chops

1 tablespoon black pepper

2 tablespoons kosher salt (make sure to use kosher and not regular table salt or it will be WAY too salty)

1 1/2 teaspoons ground cumin

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dried oregano

3 tablespoons canola oil

1/4 cup chopped red onion (or whatever kind of onions you have)

2 cloves garlic, chopped

1/4 cup white wine (I don't bother with this)

1 cup watercress, for garnish (I also don't bother with this)

1 Roma tomato, chopped, for garnish

1/2 avocado, sliced, for garnish

Directions:

In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.

In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.

Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.

Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.

Garnish with watercress, tomatoes and avocado.

Kool-Aid Play Dough

Just in case anyone else is dreading the impending winter as much as I am. This was really fun for the kids to help make and it is the softest, best-smelling play dough ever!

1 cup flour
1 tablespoon vegetable oil
1 package unsweetened Kool-Aid
1/4 cup salt
2 tablespoons cream of tartar
1 cup water

Mix flour, salt, cream of tartar and Kool-Aid® in a medium pot. Add water and oil. Stir over
medium heat 3 to 5 minutes. It will get LUMPY. Just mix them out the best you can. When mixture forms a ball in pot, remove. Knead until smooth. PLAY! Put in a plastic bag and refrigerate.

Flour Tortillas

This recipe was found at homesicktexan.blogspot.com (it looked like she had a number of awesome recipes on there). They were really quick to make and my kids loved them because they were really soft and different from the store bought kind. Just roll them out thinner than you might think because they puff up a bit when you cook them. They're good with white whole wheat flour too!


Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)
Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Directions:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.