RECETA 1

Prep Time: 1 hours, 00 minutes

Cook Time: 02 minutes

Ingredients:

1/2 cup pumpkin cooked and strained1/4 cup water in which the pumpkin was cooked1 tablespoon yeast2 tablespoons sugar1 teaspoon cornstarch3 cups flour1 cup milkFrying OilPreparation:

In a beater mix the pumpkin puree gradually adding the milk.Then add the flour and cornstarch beating constantly. Add the yeast (Which has previously been dissolved in the hot pumpkin water with the sugar).Mix to a smooth paste and place in a bowl.Heat the oven to 300 F. and place the bowl inside the oven for a minute.Turn the oven off and leave the dough inside the oven for 45 minutes giving time to raise. In a large skillet or deep frying pan add plenty of oil to heat. Dip the fingers into the mixture and drop it into the hot oil trying to shape them as a doughnut. Fry until golden and well puffed up. Serve with a syrup made of sugar loaf, orange peels and cinnamon sticks.

RECETA 2

Ingredients : 1.2 lb (½ k) sweet potatoes, peeled

1.2 lb (½ k) squash, peeled1.2 lb (½ k) flour3 tablespoons active dry yeast2 cinnamon sticks4 cloves2 tablespoons aniseed3 tablespoons sugarPinch of salt2 eggs slightly beatenOil, necessary amount for frying

Syrup:2 cups molasses1 cup brown sugar4 cloves2 cinnamon sticks2 allspicePeel of 1 orange, cut into thick large strips4 cups water

Preparation:

Fill water in a large pan with cinnamon, clove and aniseed. Boil for 10 minutes,

approximately and strain reserving water. Cook sweet potatoes and squash in the reserved water until tender. Remove from pan and force through a strainer. Reserve 2 cups of cooking liquid. Allow to cool.

In a small size bowl, combine yeast, sugar, and reserved cooking liquid. Set aside for 15 minutes.

Place strained sweet potatoes and squash in a large bowl. Add salt, yeast mixture and eggs. Stir vigorously until combined. Fold in flour and continue stirring until a soft and smooth and elastic dough is formed. Dough will not stick to fingers. Cover with a damp cloth and leave dough to rise for 1 hour or until mixture doubles its volume.

Heat oil in a large skillet until hot. Take a small quantity of dough and form a ring. Fry in hot oil until golden on both sides. Repeat the procedure until all dough is used. Wet hands in salted water frequently to make dough rings more manageable.

Remove picarones from hot oil and drain in kitchen paper.

Serve immediately with syrup, (3 per serving).

Syrup:Combine molasses, sugar, clove, cinnamon, orange peel, allspice and water in a medium size saucepan. Bring to a boil over low heat until mixture thickens to a syrup (200 °F � 110 °C). This process will take approximately 20 to 25 minutes.

Serve picarones with this syrup. 8 � 10 servings