Friday, October 23, 2009
Flashback Friday ~Texas Ren Fest
I'm feeling a little bit nostalgic this weekend because much of my family and many of my friends are gathered at my brother's house for a weekend long get together focusing around the Texas Renaissance Festival which is held near Plantersville, Texas. This weekend also happens to be my brother's birthday and my grandniece's 2nd birthday party....so all the more reason for missing them. A couple of years ago we were in town around the same time, so I'm flashing back to part of that visit to show you some of the Ren Fest. The grounds of the Ren Fest are huge and there a lot of permanent buildings and plenty of beautiful plants and flowers, including this open air vine covered chapel where weddings are held year round.
Vines cover many of the structures
This Coral Vine is my favorite
More lush plantings
People watching is my favorite thing about the Ren Fest
And there are plenty of fancy people traipsing about to watch....
Even a few pirates
And even my brother was in costume
The day was gorgeous
Blue blue sky and something a little unexpected
Plenty of fun for everyone
As fun as the festival was, what made the trip special was getting to be there when my brother blew out the candles for his 50th birthday
And being there the day my sweet grandniece was born
2 years later she's not a baby any more....but she's still just as beautiful and special.
I don't have pictures of these yummy treats but they are something I always try to get when I visit the Ren Fest. They are supposed to be the recipe from the lady that actually makes them there, Ligia Giles. I found the recipe on Recipe Link.
Makes 15 large or 30 small empanadas
4 cups all-purpose flour
4 teaspoons baking powder
1 cup granulated sugar, divided
2 teaspoons salt
1/2 cup solid all-vegetable shortening
1 teaspoon ground cinnamon
8 ripe bananas, sliced
1/2 cup powdered sugar
Peanut or vegetable oil
In medium bowl, lightly stir together flour, baking powder, 1/4 cup granulated sugar and salt. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Mix in 1 1/4 cups lukewarm water, a little at a time. Shape dough into a large ball; divide into equal pieces (15 large or 30 small) and carefully shape into balls. Roll each ball into a thin circle.
In a clean medium bowl, mix remaining 3 /4 cup granulated sugar and cinnamon. Add bananas and toss to coat. Place 1 tablespoon filling mixture (for small empanadas) or 2 tablespoons filling (for large) in the center of each circle to within 1/4 inch of the edge. Moisten the edge with water. Fold empanada in half to form a crescent; press edges together with a fork.
Deep-fry in 350-degree oil until golden brown. Drain on paper towels, then sift powdered sugar on top. Serve hot.
If you have anything you'd like to flashback too, please join me by putting your link below.
I am also making this my contribution to Foodie Friday at Design's by Gollum.