Neon Tumbleweed Recipes

NEON TUMBLEWEED

Steps:

• Neon Tumbleweed John Sedlar In a blender or food processor, separately puree one papaya, then 2 cups each of the strawberries and raspberries, adding 1 tablespoon of the lemon juice and 1 tablespoon of the sugar to each near the end of the puree process. If you begin with the papaya, move to the strawberries, and finish with the raspberries, you will merely have to scrape the bowl rather than wash it out between batches. Strain the purees and put each in a separate squeeze bottle. Chill at least 1 hour in the refrigerator. Cut the remaining papaya into long thin slices. Cut the banana into thin discs, and the pineapple into small chunks. To serve: Squeeze purees onto chilled serving plates in free-form designs. Divide the fruit among the plates and place in random small groupings on the purees. Place two biscochitos on each plate. Biscochitos Eloisa Martinez Rivera In the bowl of an electric mixer or a food processor, cream the sugar and lard together until light and fluffy. Add the eggs, one at a time, and the anise seed and vanilla. Sift the flour with the baking powder and add to the mixture, mixing with your hands until the dough is smooth. If it too thick, add a few teaspoons of water or milk, a little at a time, until the dough is pliable; if too thin, add a little flour until stiff enough to form. Gather the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for several hours. Preheat the oven to 375 F. Divide the dough into 3 or 4 parts and roll out each to 1/4-inch thickness. Cut into decorative shapes with cookie cutters and sprinkle with sugar and cinnamon. Place on ungreased cookie sheets and back 7 to 10 minutes, until lightly browned.

TUMBLEWEED

Steps:

• Combine over ice in a blender.
• Mix until smooth and frothy.
• Serve immediately.

FOUR INGREDIENT TUMBLEWEEDS

Steps:

• In a microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Stir in peanuts and potato sticks. , Drop by tablespoonfuls onto waxed paper-lined pans. Refrigerate until set. Store in an airtight container.

TUMBLEWEEDS

Steps:

• Combine peanuts and potato sticks in a bowl; set aside.
• In a microwave, heat butterscotch chips and peanut butter at 70% power for 1-2 minutes or until melted, stirring every 30 seconds.
• Add to peanut mixture; stir to coat evenly.
• Drop by rounded tablespoons onto waxed paper-lined baking sheets.
• Refrigerate until set, about 5 minutes.
• Store in an airtight container.

TEXAS TUMBLEWEEDS

Steps:

• In a large microwave-safe bowl in a microwave or in a large metal bowl over simmering water, melt butterscotch chips and peanut butter; stir until smooth. Gently stir in potato sticks., Drop mixture by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate 10-15 minutes or until set.

TEXAS TUMBLEWEEDS

Steps:

• In a large stockpot, slowly melt candy coating over low heat.
• When melted add peanut butter, stirring to mix well.
• Add rice cereal and peanuts; stir to mix well.
• Add marshmallows last. Once they get warm, the mixture gets very gooey.
• Quickly drop by tablespoons onto wax paper or into muffin cups.
• Refrigerate until hardened.
• Enjoy!

TEXAS TUMBLEWEED

Steps:

• Pour into a blender.
• Blend until smooth.