2 2/3 cups ricotta cheese

3 (8 ounce) packages cream cheese, softened

2 egg yolks

¾ cup sugar

2 teaspoons grated lemon rind

1 teaspoon cinnamon

1 tablesoon vanilla

16 (8-inch) flour tortillas

Melted butter

Fresh Strawberries, blueberries or peaches for topping

Combine cheeses, egg yolks, sugar, rind, cinnamon, and vanilla.  Mix well.  Soften tortillas and place 1/16 amount of filling on each tortilla.  Fold 2 sides in and over to enclose filling.  Brush top with melted butter.  Bake on cookie sheet at 350 degrees for about 20 minutes until light brown.  Serve topped with fresh fruit.  These can be prepared ahead and frozen.  Makes 16 servings.

2/3 cup brown sugar

1/8 cup of water

1 cup chopped pecans or walnuts

5 tablespoons melted butter or margarine

2 packages buttermilk biscuits (tear apart in quarters)

1 teaspoon cinnamon mixed with ¼ cup sugar

Mix brown sugar, water, pecans, and butter together.  Spread in 9 x 13 inch pan.  Place quartered biscuits on top of mixture.  Sprinkle cinnamon sugar on top.  Bake at 375 degrees for 20 minutes.  Turn upside down on a serving dish immediately.

4 tablespoons honey

3 tablespoons oil

1 tablespoon salt

2 cups hop water

1 tablespoon (1 package) active dry yeast

3 cups unbleached white flour

2 tablespoons baking powder

2-4 cups additional flour

Start the dough mixture about 2 – 2 ½ hours before serving.

Mix together the honey, oil and salt.  Stir in the hot water.  Mix well.  Sprinkle yeast on top of mixture.  Cover with a cloth and allow to stand about 10 minutes or until yeast bubbles.  Add flour and baking powder.  Stir well.  Add more flour until mixture is firm and cleans the hands.  Use from 2-4 cups flour for this step.

Place dough in greased bowl.  Turn dough over to grease top.  Cover and allow to rise until double (about an hour).  Punch down and divide first in half, then each half into 8 parts.  Form each piece into a ball and permit to rise until ready to cool.

Heat deep fat to frying temperature.  Take ball of dough and flatten with hands, using stretching action.  When dough is very thin and about 6-8 inches in diameter, drop into hot fat and cook until golden (about 1 ½ minutes on each side).  Drain on paper towels and serve hot with honey and powered sugar.

Amanta Picante

This drink was specially created for Cabo Wabo by Las Vegas mixologist Francesco Lafranconi.

3 English cucumber slices, peeled
Fresh cilantro
¾ oz agave nectar
¾ oz fresh lime juice
Ice
1 ½ oz Cabo Wabo Reposado
3 drops Green Tabasco

Muddle cucumber, cilantro, agave nectar, and lime juice in a pint glass. Add ice, tequila, and Tabasco. Shake vigorously and double strain into a chilled cocktail glass. Garnish with either a lime or cucumber wheel.

1 apple, sliced and cored

1 orange, sliced

½ cup brandy

1 bottle Burgundy Wine

½ cup triple sec

7-up

Orange Juice

Sugar, optional

Soak fruit in Brandy overnight. Fill large water pitcher with ice.  Pour wine in pitcher, filling to half.  Add Triple Sec, 7-up to fizz preference, and orange juice to color preference.  Add fruit and brandy.  Sugar can be added for sweetness.