Brie, oh how I love thee

Prissy gave me this recipe, and it rocks.
I used a small cast iron fajita skillet actually, and it was very easy and made a nice presentation on a wood trivet.

I used sliced Almonds instead of Pecans, because that's what I had at home.

Caramel Brie

1/2 cup brown sugar
1/4 cup chopped pecans
1 tablespoon brandy
1 (6 ounce) round Brie

Mix sugar, nuts and brandy. Cover and chill.

Place cheese on pie plate at bake at 500 degrees F for 4 to 5 minutes.

Place sugar mixture on top of Brie. Bake an additional 2 to 3 minutes or until sugar melts.

Serve with apple slices, pear wedges or table water crackers.

Yield: 6 servings

Grandma Lupe's tortillas

A recipe from my grandmother, Guadalupa Trujillo Gutierrez

FLOUR TORTILLAS
4 CUPS FLOUR
1/3 CUP SHORTENING
1 TSP SALT
2 TSP BAKING POWDER
1 1/4 CUP WARM WATER

Mix together with pastry cutter or fork the first 4 ingredients

Add the warm water, not hot water, to dry ingredients gradually until soft dough has formed a ball. Let rest 15 minutes. DO NOT over knead it, the ball should be somewhat smooth but doesn't need to be prefect.

Twist off small balls of dough, roll each into a fat little tortilla.

On a cast iron griddle (yes it's better with cast iron) with no oil, brown on medium high heat. The tortilla will start of have "pimples", flip it over and let it lightly cook the other side.

Grandma Lupe's Tortillas

My Grandma, Guadalupe Trujillo Gutierrez' recipe:

FLOUR TORTILLAS
1 4 CUPS FLOUR
1/3 CUP SHORTENING
1 TSP SALT
2 TSP BAKING POWDER
1 1/4 CUP WARM WATER

TOGETHER MIX WELL WITH HANDS OR PASTRY CUTTER:
FLOUR
SHORTENING
SALT
BAKING POWDER

ADD WARM WATER (NOT HOT) TO DRY INGREDIENTS GRADUALLY
UNTIL DOUGH HAS FORMED A BALL. LET SET ABOUT FIFTEEN
MINUTES BEFORE ROLLING.

USE HOT CAST IRON GRIDDLE...DO NOT OIL. JUST COOK ON BOTH SIDES ABOUT
ONE MINUTE. THAT ALL DEPENDS ON THE TEMP OF YOUR STOVE IT SHOULD BE ON
MEDIUM HEAT. I GUESS YOU WILL KNOW HOW TO FIGURE IT OUT IF ANY
QUESTIONS EMAIL ME...
BYE
AUNT NORA

Salsa Fresca

My fresh salsa. Very yummy and works well as a marinade for chicken or in the crockpot to make shredded chicken or pork for burritos.

6 ripe Roma tomatoes
1 bunch of Cilantro
3 cloves of garlic, crushed
1/2 yellow Onion, chopped
1 (or 2) Jalepeno peppers
1 Serrano pepper
Juice from 1 lime
Salt to taste

Place the clean de-stemmed tomatoes in a food processor. Add the Cilantro, garlic, onion, lime juice and at least 2 sprinkles of salt. Now for the peppers, I add the entire pepper after I have chopped off the stem. The seeds are not noticeable and I believe that the added juice from the pepper is a nice flavor addition.
Pulse blend as to mix and chop but not to liquefy. Taste with a chip for salt additions.

Good luck