Denver Catholic

40 DECEMBER 2020 | DENVER CATHOLIC Recipes for Christmas Champurrado Looking for a new festive snack to try this year? We've got you covered! Here are three of our favorite, easy-to-make recipes as chosen and shared by some of our staff. Italian Knot Cookies Mix baking powder with flour and set aside. Beat all other ingredients together. Fold in flour mixture. Roll into "worms" with hands and tie into a simple knot. Bake in preheated 375 degree oven for 10 minutes Frosting Once cookies have cooled, mix warm water and powdered sugar to achieve desired consistency. Frosting should spoon easily onto cookies, and top with nonpareils before the frosting dries INGREDIENTS: • 6 eggs • 1 ½ cups of sugar • 2 sticks butter • ½ cups orange juice • 1 tsp. Vanilla • 1-2 tbsp. orange rind/zest • 5 tbsp. baking powder • 6 cups flour INGREDIENTS: • 1 ½ cups of water • ½ cinnamon stick • 2 oz. of "piloncillo" or ½ cup of brown sugar • 3 cups of milk • 1 tablet (3 oz.) of Nestle's Mexican Hot Chocolate "Abuelita" • ¾ cup of Maseca Instant Corn Masa Flour Add ½ of cinnamon stick and the brown sugar (or piloncillo) to 1 cup of water in a saucepan and set to low/medium heat. Allow to simmer until the piloncillo or sugar has melted, then add 3 cups of milk. Before the milk starts boiling, add the Mexican chocolate tablet and allow a few minutes to dissolve, stirring from time to time. Meanwhile, in a medium bowl pour ½ cup of water and mix with the Maseca corn flour until you get a very creamy mixture. Once the chocolate has completely dissolved, slowly pour the corn flour mixture into the saucepan while stirring, to make sure there are no clumps. Turn the heat to medium-high until the Champurrado starts boiling then reduce the heat to low and gently simmer, stirring constantly. After boiling for approximately 20 minutes and achieving a thick texture, remove from heat and let it cool slightly. You can enjoy your Champurrado hot or at room temperature!

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