Best 5 Sombrero Bake Recipes

SOMBRERO PIE

Steps:

• Preheat oven to 400. Peel and slice the onion. Drain the corn.
• Brown the meat and onion in a large skillet until meat is cooked through and onion is tender.
• Stir in the tomato juice, corn, and seasonings. Simmer 10 minutes.
• Pour the meat into a 11x7 baking dish.
• In a large bowl, mix the flour, cornmeal and salt. Mix in oil until mixture looks like fine crumbs.
• Add the water and blend until a soft dough forms (add a little more oil if necessary). Roll between 2 sheets of waxed paper into a 12x7 rectangle.
• Peel off the top sheet of waxed paper. Place pastry on top of meat mixture, then peel of the second piece of waxed paper. Cut 4 slits near the center of the pastry.
• Bake in 400 degree oven for 30-35 minutes.

SOMBRERO COOKIES

Steps:

• Preheat oven to 350° and line a large rimmed baking sheet with parchment paper.
• Bake 16 teaspoon-sized cookies until golden, 12 minutes. About a minute after you pull them out of the oven, gently flatten cookie middles with a shot glass to form a rim. Let cool completely.
• Add a dollop of decorating gel to the middle of the cookie and place a gumdrop on top. Let set, about 5 minutes. Frost the perimeter of the cookie. Sprinkle entire cookie with nonpareils to coat the gel and shake off excess.

SOMBRERO SNICKERDOODLES

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In large bowl, beat cookie mix, melted butter and egg with electric mixer on medium speed to a thick dough.
• Scoop dough into rounded tablespoons, and roll in cinnamon sugar that came with cookie mix. Drop 2 inches apart on cookie sheet. Bake 8 to 9 minutes or until edges just begin to turn golden. Remove from cookie sheet; cool completely.
• In small bowl, mix frosting and milk to a thick but pourable glaze. Transfer to small resealable plastic food-storage bag, and cut small hole in one of the corners. Pipe a border around edge of each cookie, then dip into sprinkles.
• Pipe small dollop of frosting on top of each peanut butter cup candy, and place top side-down on center of each cookie. Let stand about 20 minutes for frosting to set.

EL SOMBRERO CORNBREAD

Steps:

• In a large bowl, combine the cornmeal, baking powder and salt. In another bowl, whisk the eggs, corn, sour cream and oil. Stir into dry ingredients just until moistened. Fold in 1 cup cheese and jalapenos., Transfer to a greased 9-in. square baking pan. Sprinkle with remaining cheese. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

SOMBRERO CORN CHIPS

Steps:

• Preheat the oven to 400 degrees F.
• In a mixing bowl, combine the cornmeal, shortening and salt with a fork until the shortening is completely incorporated into the cornmeal. Mix in the boiling water a little at a time until a stiff dough forms, about the consistency of soft clay.
• Press the dough into the donut molds in a thin even layer to completely coat each mold, including the centerpiece that would create the hole in the donut. Dip your fingers in water to keep the dough from sticking to them as you press it into the molds.
• Bake until firm, 12 to 15 minutes. Let cool slightly, then carefully remove the sombreros from the molds.
• Fill a medium pot with about 4 inches of oil and heat to 350 degrees F over medium heat. Working in batches, fry the sombreros until just light brown, about 2 minutes. Transfer to a baking sheet lined with paper towels and sprinkle with a bit of salt.
• Fill each sombrero with salsa or guacamole.