Rae Udy

RECIPES: Three Kings Cake, Berry Empanadas

By Rae Udy

The twelfth day after Christmas is celebrated in Mexico and other countries with feasting and dancing to mark the end of the Christmas season.
Many parties feature a special pastry or bread called Three Kings Cake. A China doll, an uncooked bean or gold coin is hidden in the dough and the recipient who finds it is crowned as 12th night King or Queen to lead the party.
In a recipe reminiscent of old Mexico, Berry Empanadas features frozen or canned berries combined with healthful apples and protein-rich walnuts. Enclosed in tortillas and dusted with cinnamon-sugar this traditional Mexican pastry is just the right size for passing among your fiesta guests.

THREE KINGS CAKE
4 to 4 ½ (four and one-half) cups all-purpose flour
1/3 cup sugar
2 packages dry active yeast
½ (one-half) teaspoon salt
½ (one-half) cup water
1/3 cup skim milk
¼ (one-quarter) cup butter or margarine
2 eggs
1 egg white
1/3 cup finely chopped dates or dried apricots
1/3 cup finely chopped candied fruit; such as lemon, pineapple, or orange peel
1/3 cup finely chopped walnuts
1 tiny doll or coin (foil-wrapped) or large dried bean
In large bowl, combine one cup flour, sugar, yeast and salt. Heat water, milk and butter until very warm, 120 degrees. Gradually add to dry ingredients while beating with an electric mixer for two minutes at medium speed. Add eggs and one-half cup flour and beat two minutes at high speed, scraping bowl occasionally. With a wooden spoon, stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about five minutes. Place in lightly-oiled bowl, turning to oil top. Cover with a warm, dry towel and let rise in warm, draft-free place until doubled in size, about one hour. Combine dates, candied fruit and walnuts and set aside. Punch dough down and turn out onto a lightly floured surface. Roll dough to a 14 by 12-inch rectangle. Sprinkle fruit mixture over dough. Place doll or other lucky object in center of dough. Roll up tightly from long end as for jelly roll and pinch seam to seal. Roll dough back and forth to gently stretch to 26-inch length. Place rope, seam side down, on large greased baking sheet. Form into ring and pinch ends to seal. Cover with dry cloth and let rise in warm, draft-free place until doubled in size, about 40 to 50 minutes. Beat egg white with one tablespoon water and brush on dough. Bake in a preheated 375 degree oven for 40 minutes or until golden brown. Remove from baking sheet and cool on wire rack. When completely cool decorate with frosting and additional candied fruits, if desired. Yields 12 to 16 servings.
Frosting: Combine one cup confectioners sugar and one or two tablespoons lemon juice, orange juice or milk in small bowl. Blend until smooth.

BERRY EMPANADAS
1 16 ounce can blackberries, raspberries or boysenberries, drained
1 cup finely chopped peeled apple
¼ (one-quarter) cup chopped walnuts
¼ (one-quarter) cup sugar
2 Tablespoons flour
1 teaspoon ground cinnamon
1 teaspoon vanilla
Dash salt
12 eight-inch flour tortillas
2 Tablespoons sugar
½ (one-half) teaspoon cinnamon
1 Tablespoon butter

Combine apple, walnuts, sugar, flour, cinnamon, vanilla and salt in medium bowl and mix well. Gently fold in berries. Place two tablespoons berry filling on one half of each tortilla. Moisten edges of tortilla and fold the empty half of the tortilla over filled half. Press to edges to seal. Repeat this procedure until all tortillas are folded and sealed. Combine two tablespoons sugar with one-half teaspoon ground cinnamon. Brush each empanada with melted butter and sprinkle with cinnamon and sugar mixture. Bake on lightly-oiled cookie sheet in a preheated 400 degree oven for 10 to 15 minutes or until golden brown. Yields 12 empanadas.