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Recipes - Desserts
1 pkg (4oz) Tampico's Duritos (Wheels or Squares)
2 cups of Olive Oil
In a medium-size stock pot, pour olive oil and set stove top to Med-High. Until oil starts to bubble (boil), slowly pour in desired amount of Duritos in. Remove with tonsils once duritos are golden brown, do not burn. Set aside cooked duritos and allow to cool. Season with chile, lemon and salt. Enjoy.
*Caution with hot oil not to burn yourself.
Ingredients 2 Cups all-purpose flour 3/4 cup corn meal 1-1/2 teaspoon baking powder 1 teaspoon salt 1 cup sugar 4 large eggs 3 tablespoons grated lemon zest (4 lemons) 3/4 cup Tampico's Almonds, chopped 18oz. white or dark chocolate chips
Preheat the oven to 325 degrees F.
Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder and salt.
In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by 3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Drizzle chocolate over biscotti. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.
Ingredients 2-3/4 C. All-Purpose Flour 1 t. baking soda 1/2 t. baking powder 1 C. butter, softened 1 C. Tampico's Cinnamon & Sugar 1 egg 1/3 C. Gavina's Breakfast Blend Coffee Grounds
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
Ingredients 10 apples, cored, peeled and thinly sliced
2 teaspoons Tampico’s ground cinnamon
1 cup firmly packed brown sugar
2 teaspoons lemon juice (optional)
1 teaspoon salt
1 teaspoon Tampico’s ground nutmeg
Fresh whipped cream (optional) or Vanilla Ice Cream (optional)
Preheat oven to 475 degrees F. Place cut and peeled apples in a mixing bowl. Add cinnamon, brown sugar, (optional) lemon juice, salt and ground nutmeg; gently mix. Place apples in a non-stick baking pan and cook, covered, for 45 minutes at 475 degrees F. Stir at least every 15 minutes. Once the apples are soft, cook for another few minutes to thicken the sauce. Remove from heat. Place in individual serving bowls and garnish with whipped cream or ice cream; serve immediately.
Ingredients 2 oranges
1 apple, cored
1 tablespoon Tampico’s cinnamon & sugar
Slice oranges in round slices and than arrange how you like on a dish. Thinly slice the apple and add to the dish. Lightly dust the oranges and apples with the cinnamon. Serve.