MARTHA STAMPS / MARTHA'S at the PLANTATION
1/2 cup sugar
1/2 cup packed brown sugar (or piloncillo)
1/2 cup plus 2 Tbsp. flour
2 Tbsp Ancho Paste *
1/2 cup butter, melted
1/2 cup chopped walnuts
1 cup chocolate chips
1 Tbsp. Mexican vanilla
9" unbaked pastry shell
I N S T R U C T I O N S
Cream eggs and sugars. Add flour and ancho paste. Add melted margarine. Mix well. Add nuts, chocolate chips and vanilla. Put in shell. Bake at 350 d. about 1 hr. until lightly browned. Serve with Cool Whip.
*To make ancho paste, place dried ancho chile in a pot and cover with water. Bring to a boil and cook until soft. Drian, remove stem and puree the softened chile.
The name piloncillo refers to the traditional cone shape in which the sugar is produced. It is also know as panela and panocha. There are actually two varieties of piloncillo produced one is lighter (blanco) and one darker (oscuro). The cone size can vary from as small as 3/4 ounce to as much as 9 ounces per cone. The cones shown in the picture above are about 3" tall.
How To Use
Piloncillo is very hard compared to the brown sugar you purchased in a box at the local grocer. Chop the piloncillo with a serrated knife. You can substitute piloncillo in any recipe calling for dark brown sugar.