Sombrero Bake Recipes

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In large bowl, beat cookie mix, melted butter and egg with electric mixer on medium speed to a thick dough.
• Scoop dough into rounded tablespoons, and roll in cinnamon sugar that came with cookie mix. Drop 2 inches apart on cookie sheet. Bake 8 to 9 minutes or until edges just begin to turn golden. Remove from cookie sheet; cool completely.
• In small bowl, mix frosting and milk to a thick but pourable glaze. Transfer to small resealable plastic food-storage bag, and cut small hole in one of the corners. Pipe a border around edge of each cookie, then dip into sprinkles.
• Pipe small dollop of frosting on top of each peanut butter cup candy, and place top side-down on center of each cookie. Let stand about 20 minutes for frosting to set.

Steps:

• Preheat the oven to 400 degrees F.
• In a mixing bowl, combine the cornmeal, shortening and salt with a fork until the shortening is completely incorporated into the cornmeal. Mix in the boiling water a little at a time until a stiff dough forms, about the consistency of soft clay.
• Press the dough into the donut molds in a thin even layer to completely coat each mold, including the centerpiece that would create the hole in the donut. Dip your fingers in water to keep the dough from sticking to them as you press it into the molds.
• Bake until firm, 12 to 15 minutes. Let cool slightly, then carefully remove the sombreros from the molds.
• Fill a medium pot with about 4 inches of oil and heat to 350 degrees F over medium heat. Working in batches, fry the sombreros until just light brown, about 2 minutes. Transfer to a baking sheet lined with paper towels and sprinkle with a bit of salt.
• Fill each sombrero with salsa or guacamole.

Steps:

• 1. Saute beef and onion in a large skillet until onion is transparent and meat is browned. Drain excess fat.
• 2. Stir in remaining ingredients and simmer 10 minutes.
• 3. Pour into 11x7x1" baking dish and set aside.
• 4. Preheat oven to 400F.
• 5. To make pastry, mix flour, cornmeal, and salt. Make a well in center of mixture and add oil. Stir until mixture resembles fine crumbs.
• 6. Sprinkle water, 1 tablespoon at a time, over mixture, and stir with fork until mixture forms a ball. If too dry, work in 1 or 2 tablespooons additional oil.
• 7. Roll pastry between 2 sheets of waxed paper, making a 12x8" rectangle. Peel off top paper and invert pastry onto filled baking dish. Peel off second piece of waxed paper and cut 3 or 4 slits in pastry to make a sombrero design on top.
• 8. Bakie 30-35 minutes.