Aztec Oranges Recipes

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AZTEC HOT CHOCOLATE



Aztec Hot Chocolate image

Provided by Marcela Valladolid

Categories     beverage

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 cups whole milk
One 3.2-ounce disk Mexican chocolate, chopped
1 dried guajillo chile, stemmed, seeded and deveined
1 cinnamon stick
1 vanilla bean
2 cups heavy whipping cream
1/4 cup powdered sugar
Ground cinnamon, for dusting
Chili powder, for dusting

Steps:

  • For the hot chocolate: Bring the milk to a simmer in a large heavy saucepan over medium-high heat. Add the chocolate, guajillo chile, cinnamon stick and vanilla bean. Reduce the heat to medium-low. Simmer for 10 minutes, whisking constantly to develop some froth and completely melt the chocolate. Remove the chile, vanilla bean and cinnamon stick from the hot mixture.
  • For the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, or in a large glass mixing bowl with a hand mixer, beat the cream until soft peaks form. Add the powdered sugar and beat to stiff peaks.
  • Pour the hot chocolate into a mug. Dollop with the whipped cream and dust with cinnamon and chili powder. Serve immediately.

AZTEC FRUIT BARS



Aztec Fruit Bars image

Provided by Marcela Valladolid

Time 1h10m

Yield 16 bars

Number Of Ingredients 17

Nonstick cooking spray, for spraying foil
1/3 cup all-purpose flour
2 teaspoons ancho chile powder
1/4 teaspoon salt
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1 cup raw almonds, chopped
3/4 cup dried apricots, cut into quarters
1/2 cup chopped bittersweet chocolate
1/2 cup dried cranberries
1/2 cup dates, pitted and cut into quarters
1/2 cup dried figs, cut into quarters
1/3 cup light brown sugar
1/4 cup popped amaranth
1 tablespoon honey
1/2 teaspoon vanilla extract
1 large egg

Steps:

  • Position an oven rack in the center of the oven and preheat to 325 degrees F. Prepare an 8-by-8-inch square baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
  • In a large bowl, whisk together the flour, ancho chile powder, salt, baking powder and baking soda. Stir in the almond, apricots, chocolate, cranberries, dates, figs, brown sugar and popped amaranth. Use your fingers to make sure that everything has been coated with the flour mixture evenly.
  • In a separate bowl, using a stand mixer with a whisk attachment, beat the honey, vanilla and egg until thick in texture, about 1 minute. Add the egg mixture to the fruit and flour mixture and mix using a spatula until everything is coated with the egg mixture. Spread onto the prepared baking pan, pressing to even out.
  • Bake until the batter is golden brown and can pull away from the sides of the pan, about 30 minutes. Let cool before cutting.
  • Lift the bar from the pan by the edges of the aluminum foil. Use a sharp knife to cut into 16 even squares.

XOCOLATL (AZTEC CHOCOLATE)



Xocolatl (Aztec Chocolate) image

This bitter, spicy Aztec drink is what modern 'Hot Chocolate' is based from. For a more authentic version the way the Aztecs enjoyed, chill the Xocolatl before drinking.

Provided by Antipex

Categories     Drinks Recipes     Hot Chocolate Recipes

Time 20m

Yield 2

Number Of Ingredients 5

1 ½ cups water
1 green chile pepper, sliced
4 cups water
¼ cup unsweetened cocoa powder
2 teaspoons vanilla extract

Steps:

  • Bring 1 1/2 cup water to a boil in a pot; add the chili pepper, seeds included, to the boiling water and cook at a boil for 5 to 10 minutes. Strain the chili pepper and seeds from the water; return the water to the pot. Add 4 cups water to the chili pepper-infused water, reduce heat to medium-low, and bring to a slow boil. Stir the cocoa powder and vanilla extract into the boiling water; cook and stir until the powder dissolves completely, 5 to 10 minutes.

Nutrition Facts : Calories 46.1 calories, Carbohydrate 8.5 g, Fat 1.5 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.9 g, Sodium 23.7 mg, Sugar 1.9 g

AZTEC CHOCOLATE DOUGHNUTS



Aztec Chocolate Doughnuts image

If you love chocolate, these aztec chocolate doughnuts, with a dark chocolate glaze, will make your morning extra sweet.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 16

Number Of Ingredients 19

3 eggs
3/4 cup granulated sugar
1/2 cup buttermilk
3 tablespoons butter, melted
1 teaspoon vanilla
3/4 cup unsweetened baking cocoa
1 3/4 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
Vegetable oil
1/4 cup butter
3 tablespoons milk
1 tablespoon light corn syrup
1/8 teaspoon ground cinnamon
3/4 cup dark chocolate chips
1 to 1 1/2 cups powdered sugar
1 1/2 teaspoons vanilla

Steps:

  • In medium bowl, beat eggs, granulated sugar, buttermilk, 3 tablespoons butter and 1 teaspoon vanilla with whisk until blended. Stir in cocoa. Stir in all remaining doughnut ingredients except oil just until moistened. Grease another medium bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl with plastic wrap; refrigerate 1 hour.
  • Place dough on generously floured surface. Roll dough in flour to coat. With floured rolling pin, roll dough to 3/8-inch thickness. Cut dough with floured 3-inch cookie cutter.
  • Line 2 cookie sheets with cooking parchment paper. Place dough rounds on cookie sheets about 1 inch apart. Cut out centers using floured 1-inch cookie cutter. Reroll scraps to cut additional doughnuts. Cover cookie sheets loosely with towels; let stand at room temperature while heating oil.
  • In 4-quart Dutch oven or heavy 3-quart saucepan, heat 2 inches of oil to 375°F. Place cooling rack on cookie sheet. Fry doughnuts in oil, 3 to 4 at a time, about 2 minutes, turning over every 30 seconds, until deep brown and puffed (do not undercook or centers will be raw). Remove from oil with slotted spoon to cooling rack. Cool doughnuts completely, about 20 minutes.
  • In 1 1/2-quart microwavable bowl, microwave 1/4 cup butter, the milk, corn syrup and 1/8 teaspoon cinnamon on High 45 seconds or until mixture can be stirred smooth. Stir in chocolate chips. Microwave an additional 30 seconds; carefully stir until chocolate melts and mixture is smooth (stirring too quickly can cause air bubbles in glaze). Stir in 1 cup powdered sugar and the vanilla until smooth. Stir in additional powdered sugar, 1 tablespoon at a time, until consistency of thick syrup. Dip top of each doughnut into glaze; let excess drip off. Place doughnuts on cooling rack, allowing excess glaze to drip onto cookie sheet. Let stand until glaze is set, about 30 minutes.

Nutrition Facts : Fat 2 1/2, ServingSize 1 Doughnut, TransFat 0 g

AZTEC ORANGES



Aztec Oranges image

Make and share this Aztec Oranges recipe from Food.com.

Provided by FolkDiva

Categories     Dessert

Time 15m

Yield 8 , 8 serving(s)

Number Of Ingredients 7

6 oranges
3 cups fresh mixed berries (strawberries, blackberries, blueberries...whatever you like)
1 lime
2 tablespoons tequila
2 tablespoons orange-flavored liqueur
brown sugar, to taste
lime zest, to decorate

Steps:

  • Use a sharp knife to cut a slice off the top and bottom of each of the oranges, then remove the peel and pith, careful to retain the shape of the oranges.
  • Hold oranges on their side and cut horizontally into slices.
  • Place oranges in a nonmetallic bowl. Cut the lime in half and squeeze over the oranges. Sprinkle with the tequila and liqueur then sprinkle over the brown sugar to taste (two tablespoons or so should be plenty).
  • Cover and chill till ready to serve, then transfer to a serving dish, mix gently with the berries and decorate with lime zest. Enjoy!

CINNAMON ORANGES



Cinnamon Oranges image

This is a very simple dessert that we discovered in Morocco. It was served in many restaurants for a light end to all kinds of meals and the combination of cinnamon and fruit is wonderful. The most important thing is to find lovely, sweet and juicy oranges. If you use pale, tasteless ones this recipe won't work at all.

Provided by Sackville

Categories     Dessert

Time 5m

Yield 2 serving(s)

Number Of Ingredients 3

2 oranges, the sweetest you can find
1 apple, sliced (optional)
1 tablespoon cinnamon

Steps:

  • Peel oranges, then slice crossways into rounds and arrange on a pretty plate.
  • Add a few apple slices, if desired.
  • Lightly dust with cinnamon and serve immediately.

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