Baked Montana Recipes

ANTOJITOS

Steps:

• Spread tortilla with a layer of cream cheese. Not too little, not too much.
• Dot with hot sauce. Use a lot of you like things hot, use little if you don't. Using a small icing spatula or knife, spread the hot sauce out over the whole tortilla so it's even.
• Systematically top with remaining ingredients. Because you have so many ingredients, you don't need to load them on. Just a nice amount. Your tortilla should be filled with toppings but not so full they're building up over each other. Go easy on the jalapenos if you don't like too much heat.
• Roll the tortilla up like a cigar. A big fat cream cheese filled cigar.
• Lay seam side down on a cookie sheet and bake for 20-30 minutes at 350 degrees. For extra crispiness brush the antojitos with olive oil before cooking.
• Once the antojito is cooked and has cooled slightly, slice on the diagonal into 6 to 8 pieces. Serve with sour cream.

BAKED MONTANA

Steps:

• Bake at least one day before serving so that it hardens up.
• Pack ice cream on crust without too much pressure so crust doesn't crack.
• Freeze.
• Beat egg whites adding vanilla and sugar until stiff peaks form.
• Seal ice cream with meringue.
• Broil until light brown.
• Watch it closely.
• Freeze.
• Melt cholocate chips with 1 to 2 teaspoons water and pour over top.
• Add cherry or sprinkles.

MONTANA'S ANTOJITOS RECIPE

Steps:

• Note: I add my veggies to a food processor to chop them finely. You want small veggies here, trust me. Also, if you find the veggies are watery, squeeze out the water from the veggies in a paper towel. It will make a difference.
• Preheat oven to 375F. Line a baking sheet with parchment paper.
• Mix all the ingredients together (except the tortillas) in a mixing bowl. Evenly divide the mixture between 4-5 tortillas and spread out the best you can (staying about 1/2 an inch or 1 inch from the outer edges of the tortillas.) Roll the tortillas up and place onto baking sheet. Add about 5 slices across the top of each tortilla.
• Bake for 15-20 minutes or until cheese is nice and hot. Allow to cool before slicing into pinwheels.
• Note: I have heard about people cutting the tortillas into pin wheels before baking them. It would probably be a lot easier and less of a chance of squishing the cheese everywhere.

CLASSIC MONTANA SPINACH DIP

Steps:

• mix all ingredients together in an oven safe dish and bake for 10 min at 350 to melt the cheeses and heat through.

MONTANA MOUNTAIN CAKE

Steps:

• Preheat oven to 375°F.
• Grease three 8" layer cake pans; dust lightly with bread crumbs.
• Sift dry ingredients together.
• Cream butter and sugar; add vanilla.
• Beat in eggs, one at a time, until well blended.
• Beat in chocolate.
• Add water alternatively with dry ingredients.
• Divide batter into cake pans, spread to level, then push batter up the sides a little bit leaving a slight concavity in the center.
• Bake for 25 to 30 minutes or until cake just begins to pull away from the sides of the pan.
• Cool 5 minutes in the pan, then invert and cool completely on cooling racks.
• If necessary for even frosting, cut the tops level.
• Frost layers, staking them, and sides with your favorite frosting (I like coffee flavored Seafoam Frosting).
• With your spatula, quickly pull frosting up in peaks all over the cake.