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CAPIROTODA Recipe

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This recipe for CAPIROTODA, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
ROSE LOPEZ
Added: Saturday, March 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 BOLILLOS
1 PILONCILLO
2 CINNAMON STICKS
3 TBSP. OF BUTTER
6 CLOVES
5 CUPS OF WATER
1/4 LB. OF MONTERY WHITE CHEESE
1 CUP OF RASIANS
1 CUP OF WALNUTS OR PEANUTS
1 CUP OF COCONUT
1/2 CUP OF CONFETTI CANDY

Directions:
Directions:
START BY SLICING YOUR BOLILLOS ABOUT 1 INCH THICK. TAKE YOUR SLICES AND TOAST ON BOTH SIDES. AFTER TOASTING ALL YOUR BREAD PLACE IN A LARGE BOWL AND PUT IT TO ONE SIDE UNTIL NEEDED.
PUT THE FIRST 5 INGREDIENTS IN THE 5 CUPS OF WATER .SLOWLY BRING TO A BOIL. WHEN YOU SEE THAT THE PILONCILLO HAS DISAPPERED REMOVE FROM STOVE.
IN A GLASS PAN 8 X 8 X 2 ( IF USING METAL PAN SPRAY WITH A COOKING SPRAY).
LAYER THE BOTTOM OF PAN WITH THE BREAD
SPRINKLE SOME RAISINS OVER THE BREAD THEN SOME NUTS, SOME COCONUT,AND THEN THE CHEESE. REPEAT THE SECOND LAYER THE SAME AS THE FIRST LAYER.
REMOVE THE CINNAMON STICKS AND CLOVES
FROM YOUR SAUCE, POUR OVER LAYERS OF BREAD SLOWLY. SPRINKLE THE CANDY ON THE TOP OF SECOND LAYER.
BAKE IN OVEN FOR ABOUT 20 MINUTES.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1/2 HR.
Personal Notes:
Personal Notes:
THIS DISH IS MADE DURING LENT.

 

 

 

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