Cinco de Mayo with F.D. Myers Education Center

Updated: 05/03/2014 10:11 AM
Created: 05/02/2014 1:00 AM WNYT.com
By: Jaired Crofut

F. D. Myers Education Center  - Cinco de Mayo Recipes

Chef Instructor Maureen Clancy-  Student  Samantha Lance –Ballston Spa H.S.

Empanadas de Camarones – (Spicy Shrimp in flaky pastry) Yield: 14-18 empanadas    

3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic mashed
2-3 Roma tomatoes, peeled and chopped fine (about 2 cups)
1/4 teaspoon ground cumin
1/4 teaspoon white pepper
1 teaspoon salt
3/4 lb. raw shrimp 50-60 count per pound peeled and de-veined
1/4 cup fresh cilantro chopped

Method of preparation:

Sauté the onion over medium heat in the olive oil until translucent. Use raw medium shrimp, 50-60 count per pound. Add garlic, shrimp, tomatoes, cumin, pepper, and salt, stirring lightly. Cook an additional two minutes until the shrimp start turning pink. Set filling aside and let cool.


3 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup peanut or vegetable oil
1 cup warm water

Divide the dough into four pieces (for the baked recipe, keep the pieces you aren't using in the refrigerator until you need them) and use a floured rolling pin to roll out the dough about 1/8 inch thick. Cut the dough into circles, with a cookie cutter When filling empanadas, put one tablespoon of the filling into the center of each circle, sprinkle with a little fresh cilantro, then fold, seal edges  with a fork . Heat oil in a fry pan to 350º F. (Or you can use a deep fat fryer.) Fry the empanadas in the oil, turning occasionally until brown on all sides. Drain on paper towels. Serve hot.

Mexican Chocolate Cupcakes         


2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 ½ cups sugar
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
2 tsp. cinnamon
1 tsp. chili powder
1 tsp. cayenne pepper
½ cup vegetable oil
2 large eggs, room temperature
2 tsp. vanilla extract
1 cup sour cream
1 cup coffee, room temperature

Preheat your oven to 350 degrees F. Line a muffin tin with paper liners In a large bowl, sift together the flour and cocoa powder. Whisk in the sugar, baking soda, baking powder, salt, cinnamon, chili powder and cayenne pepper. In another large bowl, whisk together the vegetable oil, eggs, vanilla, sour cream and coffee. Add the wet to the dry ingredients and stir until well combined, with no streaks of flour visible. Divide evenly into prepared pans filling the cups only halfway so that you have a nice flat top to frost. Bake for 15-20 minutes or until a cake tester comes cleanly out of the center of a cupcake. Cool cupcakes completely frosting.

Chocolate Chili Buttercream Frosting

4 ounces unsweetened chocolate
1 1/2 cups unsalted butter, room temp
1 1/2 cups powdered sugar
1 tsp chili powder
1 tsp cayenne pepper
2 tsp cinnamon

For the toasted marshmallows, you can use a blow torch to get some nice color on them very quickly place them under the broiler


Lemonade Sangria        

1 – Qt.  Lemonade Drink

1/2 cup orange juice

1 ½ cups white grape juice  ( or white wine)

1 cup assorted fresh fruit (pitted cherries, seedless grapes, cut-up apples and peaches)

STIR: all ingredients REFRIGERATE 2 hours or until chilled. SERVE over ice; top with fruit.


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