| 1 |
Soften the butter at room temperature. In a bowl cream together the butter and sugar until the mixture is light and fluffy. Add the eggs mixed with the milk. Sift together the flour, cornstarch, and baking powder, and stir into the batter mixture. Stir in the cheese, raisins, and cognac or rum. |
| 2 |
Cut either kitchen parchment or aluminum foil into six 8x12-inch rectangles. Drop a scant 3 tablespoons of the mixture into the center of each, and fold up into an envelope. Arrange in a steamer and cook over boiling water for 45 minutes. Serve hot, with or without cream. |
| 3 |
In Ecuador the Quimbolitos are cooked in achira leaves, the leaf of the taro plant, prehaps better know as dasheen or yautia. Nothing seems to be lost by cooking them in parchment or foil, however. |
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