Soak the corn husks in warm water about 20 minutes.

Pat dry and wrap in a damp towel.

In a 2-piece large steamer kettle, put 2 cups of hot water in the bottom and place the steamer part on top.

Line the top with extra corn husks.

With an electric beater or mixer, beat the butter and sugar until creamy, about 1 minute.

Beat in the egg yolks, 1 at a time.

In a bowl, mix rice flour, baking powder, and salt.

Add to the butter mixture and beat to combine, 20 to 30 seconds.

In another bowl, beat the egg white to soft peaks.

Fold into the batter.

The dough should just hold its shape on a spoon.

Lay 1 corn husk on a working surface and put 1 generous tablespoon of the batter in a 3-inch-long band, about 1-inch wide, in the center of the husk near the wide end.

Put about 6 raisins on the batter and press them in.

Fold the sides of the husk to overlap, but not too tight, to leave room for the batter to expand.

Twist the pointed end in the opposite direction of the seam, and set aside, folded ends down.

Repeat until all husks are filled.

Bring the water in the steamer to a boil.

Lay the tamales on the corn husks in the top of the steamer, leaving space between so they can steam evenly.

Cover with foil and a damp towel to prevent steam from dripping onto the tamales.

Put on the lid and steam the tamales 25 to 30 minutes, or until the dough separates easily from the husk.

Serve at once.

To keep, freeze in a sealed plastic freezer bag 3 to 4 weeks.

Put a small bowl of cold water next to the stove.

Melt the butter in a heavy saucepan.

Add the sugar and bring to a boil over low heat, stirring constantly, until the sugar dissolves and starts to bubble.

Add the orange juice and bring to a brisk boil, stirring, until the mixture makes a soft ball in cold water, about 5 minutes.

(Test by dropping a very small amount of the syrup off the spoon into the water, and if it holds together when you pinch it, its ready, or if it registers 236° on a candy thermometer.

Remove the pan from the heat and cool the syrup without stirring, until lukewarm, 6 to 8 minutes.

Stir in the confectioners’ sugar until completely blended.

The mixture will be thick and stiff.

Stir in the nuts and vanilla.

Using your hands, form the nut mixture into small rounds to stuff into the prunes.

Arrange on a plate.

Oil a baking sheet very well with vegetable oil to prevent candy from sticking.

Put all of the ingredients in a medium heavy-bottomed saucepan and bring to a boil over medium-high heat.

The candy will foam and bubble vigorously, so watch carefully to prevent boil-over.

Adjust the heat as needed.

Cook, stirring frequently, until thick enough to hold its shape when dropped by a spoon onto the baking sheet, about 12 to 15 minutes (245° on a candy thermometer).

Drop by tablespoons about 2 inches apart.

The candies will be free-formed.

Let sit in a cool dry place at least 6 hours or overnight.

When no longer sticky, remove from the pan with a wide thin spatula.

To store, wrap in wax paper and put in a covered container.

The candy keeps well for 3 to 4 weeks, but is better eaten in a day or two.

Pumpkin Seed Hard Candy

Palanquetas de Pepitas

Caramelized sugar with pumpkin seeds is a common brittle candy found in sweet shops and sometimes sold by street vendors in Mexico.

The shiny green hued brittle looks enticing, tastes good, and is really easy to make.

Makes about 12 candies

¾ cup hulled green pumpkin seeds, toasted

1 cup sugar

⅛ teaspoon salt

1 tablespoon unsalted butter

Grease a baking sheet.

In a medium dry skillet, toast the pumpkin seeds, stirring, over medium heat until they begin to brown, pop around in the pan, and smell toasty.

Transfer to a plate to cool.

Preheat oven to 200° and put the baking sheet in the oven to warm.

(This will help the candy spread.

) Put the sugar in a heavy medium skillet, and heat over medium heat, stirring frequently, until the sugar melts.

Continue stirring until the melted sugar turns lightly golden brown, 3 to 4 minutes.

Take care not to let the sugar get dark brown; once it starts to turn, it colors fast.

Stir in the toasted pumpkin seeds, salt, and butter.

(The seeds will probably make a popping noise.

)

Immediately spread the mixture with the back of a spoon on the warm baking sheet.

Work quickly because the caramel will begin to harden right away.

Cool the brittle completely.

Break into 12 free-form pieces and store, covered, at room temperature for several weeks.

Prepare the crepes.

Prepare the sauce, if using homemade.

Preheat oven to 200°.

Then, melt 2 tablespoons of the butter in a medium skillet over low heat.

Place the crepes, 1 at a time, in the skillet, turning, to coat with the warm butter.

Fold in quarters and place on a plate, overlapping, as all the crepes are warmed.

Cover with foil and put in the oven to keep warm.

Put the cajeta and cream in the same skillet, and simmer, stirring, until heated through.

To serve, put 2 tablespoons of caramel sauce on each of 6 dessert plates.

Arrange 2 crepes on each plate.

Drizzle remaining caramel on top.

Sprinkle with cinnamon and scatter the chopped pecans over the top.

Preheat the oven to 250°.

Line a cookie sheet with parchment paper.

In a small bowl mix together the sugar, cream of tartar and salt.

Set aside.

In a medium bowl beat the egg whites with an electric beater or mixer until foamy, about 1 minute.

Gradually beat in the sugar mixture until the egg whites hold stiff peaks, 4 to 5 minutes.

Drop meringue by heaped tablespoons onto parchment paper.

Wet the spoon and use the back to make indentations in the centers to form a nest and to shape the meringues into rounds about 3 inches in diameter.

Swirl the excess around the outer edges.

Bake 45 minutes, or until dry, crisp, and barely colored.

Cool completely before using.

Store in an airtight container up to 3 days.

If they soften, heat in a 250° oven about 5 minutes or until crisp.

Ground cinnamon (Mexican canela or Ceylon variety preferred)

In a dry skillet, toast the almonds, stirring until lightly browned.

Transfer to a plate to cool; then finely grind the nuts.

There should be some texture.

Reserve.

Put the sugar and water in a medium saucepan and bring to a boil.

Cook over medium heat 5 minutes.

Remove the pan from the heat and stir in the sherry.

Reserve.

Arrange the lady fingers on an oval platter.

Spoon about ¼ cup of the sugar syrup over the lady fingers.

Set aside.

In a medium bowl, thoroughly beat the egg yolks with a fork.

Mix the reserved almonds into the yolks.

Stir the egg mixture into the syrup in the saucepan.

Cook over low heat, stirring constantly, until the mixture starts to thicken.

Remove from the heat.

Stir in vanilla and pour evenly over the lady fingers.

Sprinkle lightly with cinnamon.

Refrigerate about 2 hours or until cold.

Put the flour, sugar, and salt in a food processor bowl and pulse 6 to 8 times to blend.

Add the butter and process until crumbly, 10 to 15 seconds.

In a small bowl, beat together the egg yolk and the water.

Add to the flour mixture all at once, and process until the dough comes together.

Remove the dough from the processor and divide in half for easier handling and form into 2 discs.

Dust each lightly with flour.

The dough is ready to use.

Cover and refrigerate while making the filling.

If not using right away, cover with plastic and refrigerate up to 3 days.

Preheat the oven to 375°.

Put the flour, sugar, and salt in a food processor bowl and pulse 6 to 8 times to blend.

Add the butter and process until the mixture looks like cornmeal, about 10 seconds.

Remove the bowl from the processor base and remove the blade.

Scrape the mixture directly into the tart pan.

Using your fingers, carefully spread the mixture over the pan bottom with a light touch.

Press to fit the bottom and up the sides.

Bake until golden brown, about 15 minutes.

Cool completely on a rack before filling.

Preheat the oven to 425°.

Put the flour, salt, and sugar in a food processor.

Pulse 3 to 4 times to combine.

Add the butter.

Process until the mixture looks like cornmeal, about 10 seconds.

Add the water all at once and process until the mixture clumps together; remove and form into a ball.

Flatten into a disk, wrap in plastic, and refrigerate 15 minutes to relax the dough.

Roll out the dough on a lightly floured work surface to a 10-inch circle, about 1⁄8-inch thick.

Transfer the dough to an 8-inch pie plate.

Trim off the excess dough, leaving about 1⁄2-inch all around the rim.

Crimp the edges with fingers or press with a fork.

Prick the shell all over with a fork.

Placed a piece of foil in the shell and weigh down with pie weights or dried beans.

Bake 12 minutes.

Remove the foil and weights.

Reduce the oven temperature to 350° and bake 10 to 15 minutes more or until the crust is golden brown.

Preheat the oven to 350°.

Bake the pie crust and reserve.

Leave the oven on.

In a saucepan, mix the sugar, cornstarch, and salt.

Whisk in the beaten egg yolks, milk, and pineapple.

Bring to a boil, whisking, over medium-low heat, until the mixture is thick and smooth, about 10 minutes.

Stir in the vanilla.

Set filling aside.

In a large bowl, beat 3 of the egg whites with the cream of tartar until foamy.

Add the confectioners’ sugar gradually while beating until the mixture is shiny with stiff peaks.

Pour the warm filling into the baked pie crust.

Cover the filling with the beaten egg whites, spreading the meringue to contact the edge of the crust.

Bake until the meringue is golden brown, 10 to 15 minutes.

Transfer the pie to a rack to cool completely then refrigerate about 1 hour or up to overnight.