Username: USS_Galactica Preferences: 10, 2, 5, 4, 1, 9, 3, 7, 8, 6, A, C, B
My festive recipie Gingersnaps
1 Cup Sugar 3/4 Shortening or Margarine, softened 1/4 Molasses 1 Egg 2 Cups All Purpose or Unbleached Flour 2 Teaspoons Baking Soda 1/2 Teaspoon Salt 1/2 Teaspoon Cinnamon 1/2 Teaspoon Ginger 1/4 Teaspoon Cloves
Lightly grease (not oil) cookie sheets. In large bowl, combine first 4 ingredients, blend well. Stir in remaining ingredients, blend well. Chill dough for easier handling. Heat oven to 375f. Shape dough into 1-inch balls, roll balls in sugar. Place 2 inches apart on prepared cookie sheet. Bake at 375 for 8 to 10 minutes or until edges are set. Cool 1 to 2 minutes before removing from cookie sheet.
For an Extra Ticket: (image of your recipie cooked by you) We will probably make these later, but not yet.
Posted: Tue Dec 16, 2025 8:35 pm
A recipie fit for a king or queen
Username: Lunadriel Preferences: 10, 9, C, A, B
My festive recipie
Chewy Pumpkin White Chocolate Chip Cookies -½ cup unsalted butter, melted -½ cup pumpkin puree -1 teaspoon vanilla extract -1 cup light brown sugar (tightly packed) -1 ½ cup all-purpose flour -½ teaspoon baking soda -1 teaspoon salt -1 ½ teaspoons pumpkin pie spice -1 cup white chocolate chips ㅤ -Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicon baking mat. Melt the butter in the microwave in 30 second intervals, stirring in between, until liquified. -Add the pumpkin puree to a large mixing bowl and spread it out into a thin layer. Blot the pumpkin with a paper towel to soak up excess moisture. Repeat 3 more times, so that you use 4 paper towels in total. This is imperative to getting chewy cookies. -Add the melted butter, sugar, and vanilla extract to the dried pumpkin puree and whisk to combine. If you're using a hand mixer, use it on low. It's important not to overmix. -Add the flour, baking soda, salt, and pumpkin pie spice and mix until just combined. -Fold in the white chocolate chips with a spatula and smooth out the dough. -Use a large cookie scoop or 4 tablespoons of dough to form your cookies. Place them on your prepared baking sheet and use your palm or a spatula to flatten them out. They will not spread much when you bake them. I usually only bake 6 cookies per sheet. -Bake on the top rack of the oven for 12-14 minutes. Allow the cookies to cool and firm up on the baking sheet for at least another 10 minutes before transferring them to a cooling rack or plate to finish cooling.
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My festive recipie Rocky road Ingredients ▢500 g milk chocolate or dark chocolate ▢20 g coconut oil optional (see notes) ▢200 g marshmallows chopped ▢20 g (¼ cup) desiccated coconut ▢110 g raspberry lollies chopped in half (see notes) ▢75 g (½ cup) peanuts chopped (see notes) Instructions Conventional Method Line the base and sides of an 20cm x 20cm square baking tray with baking paper.
Place the chocolate and coconut oil (optional) into a heatproof, microwave-safe bowl. Heat, uncovered, on 50% power, in 30 second bursts, stirring every time with a metal spoon, for 4-5 minutes or until the chocolate and coconut oil melts. Remove from the microwave and stir until smooth. Stir through the chopped marshmallows, coconut, raspberry lollies and peanuts. Spread the mixture into the prepared baking tray and place in the fridge for 2 hours or until completely set. Use a sharp knife to cut into slices (if you are having trouble cutting the slice, run your knife under hot water and then dry completely before cutting - the heat will help to cut the slice evenly).
Direction Gather all ingreients Place cream cheese, butter, and salt in the bowl of a stand mixer or large mixing bowl to use a hand mixer. Beat at medium-low speed until smooth, about 1 minute. Add mint and vanilla extracts; beat at medium-low speed until well combined, about 30 seconds. Add 3 cups sugar and beat on low speed until smooth, 1 to 2 minutes. With mixer on low speed, gradually add remaining 1 cup sugar, beating until dough is stiff and smooth, 1 to 2 minutes. Turn dough out onto a work surface dusted with powdered sugar. Knead until smooth, about 5 times. If desired, divide the dough into 2 or 3 equal portions. Add 2 drops of food coloring to each portion and knead until the color is evenly distributed. Pinch off teaspoon-sized pieces of dough and roll them into balls. Arrange balls spaced 1 to 2 inches apart on 2 sheet pans lined with parchment paper. Dip the tines of a fork into powdered sugar (to prevent sticking), and press the fork into each dough ball to flatten into a 1- to 1 1/4-inch disk. Let mints stand, uncovered, at room temperature until completely dry, 8 to 12 hours. Store in an airtight container for up to 2 weeks.
Keantha
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ATh e a r t Crew
Romantic Lunatic
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Posted: Thu Dec 18, 2025 10:28 pm
A recipie fit for a king or queen
Username: ATh e a r t Preferences:10, 2, 9, B, C, A (I won a mini!)
My festive recipe OKAY, so technically it's a snickerdoodle recipe that I love - I literally just made these tonight ( 12/18 ) and turned a cinnamon snickerdoodle to a black sesame one... I'll note for both!
Cookie Base: 1/2 cup butter softened* 1/3 cup granulated sugar 1/4 cup brown sugar 1 egg (room temp) 1/2 teaspoon vanilla extract + 1/2 teaspoon almond extract (for the sesame one) + 2 tablespoons of black sesame powder (or more for a stronger flavor!) 1 1/2 cups of flour 1/4 teaspoon of salt 1/2 teaspoon baking soda 1/4 teaspoon cream of tartar
Black Sesame Rolling: 2 parts granulated to 1 part black sesame powder
Cinnamon Sugar Rolling: 1 tablespoon granulated sugar 1/2 teaspoon cinnamon + You can add a touch of ginger powder, nutmeg, clove, and all spice to kick it up a notch! I just shake the little top... so it's like 5 dashes of ginger powder & nutmeg and 1 of clove & all spice. Trust, it works!
1 ) Cream butter with sugars. Add in egg & vanilla (& almond & sesame powder for sesame one). Beat until smooth. 2 ) Separate bowl for flour, salt, baking soda, cream of tartar. 3 ) Add dry ingredients to wet. Mix well, but do not over do it (don't want tough cookies!). 4 ) Roll the dough out into balls. I usually get about 15-16 and I use one heaping tablespoon (tablespoon ice cream scoop helps, but mine's broken). Chill the balls for 30-60min. > You can roll after chilling for 30-60min, but I feel rolling them out first rests the butter better. 5 ) Combine the rolling of choice. 6 ) Pre-heat oven to 300F. Take the rested balls out and roll a little to make them round. They should be decently solid. If you feel they're still too soft, you can rest them longer. Roll in mixture. 7 ) Before baking, I take a fork and press down on the top just a SMIDGE. Well, twice to make little cross hatches (they rarely stay...). It helps the cookies shape a bit. 8 ) Bake at 300F for 12min. Take out to rest and cool down. These cookies are best at room temp!
*You can use regular unsalted butter or brown the butter in a pan first (basically cooking the butter. it'll go in stages - bubbling, foamy, then the foam starts to dissipate and that's when it's ready!
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Posted: Fri Dec 19, 2025 8:17 am
A recipie fit for a king or queen
Username: Niyaru Delacroix Preferences: 10, 2, C
My festive recipie Ube Crinkles
Ingredients ¾ cup sugar ¼ cup vegetable oil 1 piece egg 2 cups ube jam 2 teaspoon ube extract 2 cups flour 1 ½ teaspoon baking powder ¼ teaspoon salt violet food color, optional ½ cup powdered sugar, sifted
Instructions In a large bowl, cream together sugar and vegetable oil. Add the egg and beat until frothy and color becomes pale. Add the ube jam and ube extract and beat again until well blended.
Gradually add the flour, baking powder, and salt. Mix using a spatula or electric mixer with dough attachment. The dough will be very sticky. Add violet food color, if desired, to achieve a deep purple color. Cover and refrigerate for 1 to 2 hours or overnight. Alternatively, place in the freezer for at least 2 hours. Preheat oven to 350 F. Scoop a spoonful, 1 to 2-inch in diameter, of chilled dough and drop into a bowl of powdered sugar. Roll dough in powdered sugar to thoroughly coat. Arrange at least 2 inches apart on a baking sheet. Bake for 10 to 12 minutes.
Remove from oven and let the cookies stand for 1-2 minutes on the baking sheet and then transfer to a cooling rack.
Notes Chill the dough in the refrigerator to make it easier to handle, and roll it into balls. This is also important to make the cookies tall and not flat. If the powdered sugar is melting, especially in humid weather, coat the cookie balls lightly with granulated sugar before coating them heavily with powdered/confectioner's sugar. For an Extra Ticket: (image of your recipie cooked by you)
Username: sage_the_vampirc_angel Preferences:, A, C, B No Soquili for me!
My festive recipie Povitica
Dough: -2 Tablespoons warm water -1/2 teaspoon granulated sugar -2 teaspoons active dry yeast 1/2 cup whole milk -3 Tablespoons granulated sugar -3/4 teaspoon sea salt -1 Tablespoon butter melted -1 large egg lightly beaten -1/4 teaspoon pure vanilla extract - 2 1/2 cups all-purpose flour
Walnut Filling: -1/4 cup whole milk -1/4 cup butter melted -1 3/4 cup walnuts ( Or I’ve heard some people use Pecans but I’ve not tried this ) -1/2 cup granulated sugar -1/4teaspoon sea salt -1/2 teaspoon ground cinnamon -1 large egg yolk lightly beaten -1/2 teaspoon pure vanilla extract
Make the Dough
-In a small bowl, stir 1/2 teaspoon sugar, and yeast into warm water. Set aside until foamy -In a medium saucepan, heat the milk to just below boiling, stirring occasionally. Allow to cool slightly, until it is about 110°F. -Once cooled, whisk in the melted butter, 3 TBS sugar and salt to the milk until combined. Add egg, vanilla and yeast mixture and stir to combine. -Add flour into the bowl of a standing mixer fitted with a dough hook. -Pour wet ingredients into the flour and mix the dough with the dough hook until it forms a smooth, elastic ball of dough. You can do it by hand but it takes forever x.x -If necessary, add up to 2 TBS more flour until dough is smooth and no longer sticky. -Turn dough out onto a lightly floured surface and form into a ball. -Place dough in a lightly oiled bowl and cover with a warm, damp tea towel and let the dough rise for 1.5 hours in a warm place, or until doubled in size.
Make the Filling
-While the dough is rising, put the milk and butter into the container of a blender or food processor and blend/process until the mixture is warm. -Add Walnuts, sugar, salt, and cinnamon and pulse a few times until the ingredients are combined and walnuts are crushed into smaller pieces. -Add egg yolk and vanilla and pulse to combine. -Allow mixture to stand at room temperature until dough is ready.
Assembly -Line a 9×5 loaf pan with parchment paper and grease with butter. Move it out of the way. -After the dough has doubled in size, remove it from the bowl and place on a well-floured surface. -Roll the dough into a rectangle. Dough should be thin but not so thin that you can see through it -Spread the filling evenly on the dough, leaving about 1/2 inch at the edges bare. If spread is to thick add tiny bits of milk till spreadable. -Staring at the edge of your rectangle, roll the dough tightly together making a jelly roll . Be sure to apply pressure and keep rolling tightly until it resembles a rope. -Gently stretch out the rope and lift it into your prepared loaf pan, making an S or Spiral shape as you put it in. . -Cover the pan with a damp towel and let it sit in a warm place for at least 15 minutes while you preheat your oven to 350 degrees F.
Bake & Cool
-Bake for 15 minutes at 350 degrees. -After 15 minutes turn down the oven to 300 degrees F and bake for an additional 45 minutes (about 1 hour total), or until done (will sound hollow when hit with a wooden spoon). Check your bread after about 30 minutes and cover with aluminum foil if it is getting too brown. -Remove bread from the oven. Cool for 20-30 minutes on a wire rack before removing from pan. -Cool completely before cutting and serving!
For an Extra Ticket: lol it got shoved in the freezer till xmas morning and i don't feel like digging it back out so no extra ticket is fine
My festive recipie Grape Salad - I have made this before for a potluck though I think I may have used walnuts instead of pecans.
Ingredients: 2 and a half pounds - red and green grapes 4 oz cream cheese, room temperature 1/2 cup sour cream 1/4 tsp salt 3 table spoons, brown sugar 3/4 cup toasted pecans
Steps: 1. Cut in half, half of the grapes 2. Stir together cream cheese, sour cream, salt, and 2 tbsp of brown sugar. Add grapes and stir gently to coat. 3. Top with pecans and rest of brown sugar prior to serving.
For an Extra Ticket: don't think I will have time to make today
Rita Zyon
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Avid_RPer18
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Posted: Fri Dec 19, 2025 6:07 pm
No Soquili for me!
A recipie fit for a king or queen
Username: Avid_RPer18 Preferences: 10, 5, 2, 4, 1, 9, 7, 6, 8, C, A, 3, B
My festive recipe Cashew Caramel Babka - Good at baseline, but doubling the cashew filling is SO YUMMY and isn't that much more of an issue when doing the twisting. heart
Babka Dough ► 3/4 cup milk ► 1/2 cup granulated sugar ► 3 teaspoons instant yeast ► 4 1/4 cups all-purpose flour ► 3 eggs ► 1 teaspoon salt ► 1 teaspoons vanilla extract ► 1/2 cup unsalted butter at room temperature
Cashew Caramel Filling ◄ 2 cups cashew nuts ◄ 1/2 cup unsalted butter at room temperature ◄ 1 cup brown sugar ◄ 1/4 teaspoon freshly ground nutmeg
Syrup ► 1/4 cup water ► 6 tablespoons sugar
Instructions
Day 1 Babka Dough - Start by making the Babka dough the night before you are going to bake your bread. - In the bowl of a stand mixer, add the milk, sugar, yeast, flour, eggs, salt, and vanilla. Mix with a spoon or with the paddle attachment until incorporated. - Switch to the dough hook. - Knead dough for about 30 seconds on medium speed. Start adding butter, one tablespoon at a time with the mixer running. - It is going to look very messy, but don’t fret! Just keep kneading on medium speed for about 10 minutes. - You may add one or two tablespoons of flour if dough seems extremely wet. - Move dough to a bowl coated lightly with neutral oil. Place dough in the fridge overnight.
Day 2 Cashew Caramel Filling - Chop cashew nuts very finely. Mix with butter, sugar and nutmeg. - Be sure to use roasted cashews, so if your cashews are raw, simply place them in a baking sheet and roast for about 10 minutes in a pre-heated 350F oven. Let them cool down before mixing with the butter and sugar.
Shape Dough - Line two loaf pans with parchment paper. I have used two 9x5” loaf pans. - Remove dough from the fridge. - Divide into two pieces. - Roll each piece out into a 10x12” rectangle. - Divide filling between the two rectangles. Use a spatula to spread filling evenly on the entire surface of each rectangle. - Roll each piece into a log. - Split each log in half lengthwise. Refer to pictures above in the post for reference. - Each strand of dough should have the open side facing up. Also be careful not to let the filling spill out. -Braid both strands together. Pinch ends together, and tuck them under. - Place loaves in prepared loaf pans. - Let dough rise for 1-2 hours. Depending on how hot your kitchen is, it might rise faster. - The babkas will be ready to be baked when they have almost doubled in size, and when you touch the surface of the dough with your finger, the dimple springs right back up. - Pre-heat oven to 350F. - Brush the loaves with a very light egg wash. - Bake babkas for about 30 minutes. Start checking at 15 minute mark, cover loaves if they are browning too fast on top. - To check, insert a toothpick and it should come out clean.
While babkas bake, make the syrup. - Bring water and sugar to a boil. Set aside. - Take babkas out of the oven. Immediately brush with the syrup, dividing it evenly between the two loaves. - Let loaves cool down before cutting. Excellent warm, I'll sometimes toast slices in a skillet. c:
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Posted: Fri Dec 19, 2025 6:42 pm
No Soquili for me!
A recipie fit for a king or queen
Username: AislingJuno Preferences: A,C,B
My festive recipie
I used what I had available in the pantry
For the bread part -One box of pumpkin bread mix (I used one from Trader Joes) -One Cup Water -two eggs -1/2 cup oil (I used olive oil)
For the filling -8 dried apricots - 1 Cup Apple cider -1/2 cup brown sugar
For the frosting -One cube of Trader Joe's Butter with Brown Sugar & Maple Syrup -1/2 Cream cheese bar -1 TSP vanilla
Optional -Add 1 cup of ground pecans or nut of choice on top of frosting
For the bread Preheat Oven to 350 Combine wet ingredients add mix Oil baking container Bake for 50 minutes
Optional -Add 1 cup of ground pecans or nut of choice For the filling In a small pot, add the dried apricots, brown sugar, and apple cider. Reduce the apple cider and brown sugar to rehydrate the apricots. Use a blender or a food processor to make the apricots a thick jam consistency.
For the frosting, whip the cream cheese, flavored butter, and vanilla together. Put the filling and frosting on the bread. This is a moist but not very sweet treat.
For an Extra Ticket: (image of your recipie cooked by you) I forgot to put the date, so I'm posting a screenshot of the image on my phone with the date and time
AislingJuno
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Nayci
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Posted: Fri Dec 19, 2025 7:12 pm
A recipie fit for a king or queen
Username: Nayci Preferences: 10 5 9 2 1 3 4 A C B
My festive recipie Chocolate Strata Pie: (Serves about 8 people)
- 2 large eggs, separated - 1⁄2 teaspoon vinegar - 1⁄4 teaspoon salt - 1⁄2 cup sugar 1 cup chocolate chips - 1⁄4 cup water 1 cup whipping cream - 1⁄4 cup sugar - 1 baked pie crust
Note: You can substitute the whipping cream and sugar and use cool whip instead.
Instructions:
1. Beat egg whites, vinegar, and salt until soft peaks form.
2. Add sugar slowly to egg white mixture while beating continuously. When stiff spread evenly over baked pie crust. Bake at 325 for 15-18 minutes or until meringue turns light brown and a knife inserted comes out clean.
3. Next place egg yolks, chocolate chips and water in top of a double boiler or melt in a pan over boiling water. Stir constantly until mixture is smooth. Spread a thin layer of chocolate over meringue layer. Chill the remaining chocolate while doing the next step.
4. Combine 1/4 cup of sugar and 1 cup whipping cream. Whip until stiff. Spread 1/2 of mixture over cooled chocolate layer.
5. Fold together remaining chocolate and remaining whipped cream mixture and spread over pie. There should be four layers:meringue, chocolate, whipped cream cinnamon, and whipped cream chocolate mixture on the top.
6. Chill for at least 2 hours
Posted: Sat Dec 20, 2025 11:58 am
No Soquili for me!
A recipie fit for a king or queen
Username: Mewsings of An Angel Preferences: A, C, B
My festive recipie Walnut Brownies
Ingredients
1 cup chocolate chips 3/4 cup butter 1 1/2 cups sugar 1 teaspoon vanilla extract 3 eggs 2/3 cup unsweetened cocoa powder 1/2 cup flour 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup California walnuts, chopped optional: powdered sugar for garnish
Preheat oven to 350°F and grease a 9-inch square baking pan. Melt chocolate chips and butter in a medium saucepan over low heat. Remove from heat and let cool slightly. Stir in sugar and vanilla. When cool enough, stir in eggs. Stir together cocoa powder, flour, baking powder and salt in a medium bowl; add to batter and stir well. Stir in walnuts then spread evenly in prepared pan. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before cutting into squares. Optional step: Add powdered sugar on top to your preferences.
Ingredients: 1/2 cup of all-purpose flour 1/4 cups unsweetened cocoa 2 tablespoons unsweetened cocoa powder 1/2 teaspoon baking powder 1/4 cup granulated sugar 2 teaspoons granulated sugar 1/4 teaspoon kosher salt 1/2 cup milk 2 tablespoons milk 1/4 cup vegetable oil 1/4 cup peppermint candy, crushed 2 tablespoons mini chocolate chips
Instructions Grab two regular-sized microwave-safe coffee mugs. Using a small bowl, whisk together 1/2 cup of all-purpose flour, 1/4 cup + 2 tablespoons of unsweetened cocoa powder, 1/2 teaspoon of baking powder, 1/4 cup + 2 teaspons of granulated sugar, and 1/4 teaspoon of salt. Set aside. In a measuring cup, whisk together the 1/2 cup of 2 tablespoons of milk and 1/4 cup of vegetable oil. Inside the small bowl, make a small well in the center of the dry ingredients. Pour the wet ingredients into the well and stir to combine. Add the crushed peppermint candy and stir, careful not to overmix. Divide by pouring the chocolate cake mixture between the two previously collected coffee mugs. Evenly top each mug with 1 tablespoon of the mini chocolate chips. Place the mugs inside the microwave and bake for 60 to 120 seconds. Allow the cakes time to rest inside the turned-off microwave for about 30 seconds before opening the door.
For the Dough: ▢4 cups Masa Harina ▢3 cups broth (beef, chicken, or vegetable broth) ▢2 teaspoons baking powder ▢1 teaspoon salt ▢1 teaspoon cumin ▢1 1/3 cups lard ▢8 ounce package dried corn husks
Filling: For the pork: ▢1 1/2 pounds pork loin shoulder or butt ▢1 large onion , chopped ▢1 bay leaves ▢2 cloves garlic ▢1/2 teaspoon Dried oregano ▢1 teaspoon cumin ▢1 teaspoon chili powder ▢1 teaspoon salt ▢1/2 teaspoon freshly ground black pepper
For the Red Chili Sauce: ▢4 dried california chile pods ▢2 cups reserved pork broth ▢1 teaspoon Dried oregano ▢1 teaspoon cumin ▢1 teaspoon chili powder ▢1 teaspoon onion powder ▢2 cloves garlic ▢1 Tablespoon oil (vegetable or canola oil) ▢1 Tablespoon all-purpose flour ▢1/4 teaspoon salt
For the tamales themselves
Instructions
Soak the corn husks in a bowl of very hot water for 30 minutes or until softened.
Prepare desired fillings*.
Make the tamal dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl; stir into the lard mixture and beat well with an electric mixer.
Add the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter and be slightly sticky.* Cover the mixing bowl with a damp paper towel, to keep the dough from drying out.
Assemble the tamales: Lay a corn husk, glossy side up, on the counter with the wide end at the top. Scoop about ¼ cup of dough onto the top, center of the corn husk. Lay a piece of plastic wrap over the dough and use your hands to press and spread the masa into a thin layer, about ¼ inch thick. Keep the dough spread along the top half of the corn husk to allow plenty of room to fold the bottom husk up, when it’s time. Remove plastic wrap.
Place 1-2 tablespoons of desired filling in a line down the center of the dough. (You don’t want too much filling).
Fold in one long side of the husk over the filling. Fold in the other long side, overlapping the first (like folding a brochure). Fold the bottom of the husk up. Tying tamales (optional): You don’t have to tie a corn husk string around the tamales--it does take more time and they will hold together without it. However, if you’re making multiple fillings, tying ones of a certain kind can help to identify them.
Cook on the stove-top or Instant Pot: Add water to the bottom of your steamer or instant pot. (About 1 cup for IP and a few cups for a steamer pot—don’t fill above the steamer rack.) Lay a few extra corn husks on the bottom rack to keep the tamales from falling through and any boiling water from directly touching them.
Place tamales standing upright, with their open end up, just tightly enough to keep them standing. If using a steamer pot, lay a few soaked corn husks or a wet towel over the top of the tamales before closing the lid.
Steamer: Bring water to a boil (in Mexico they would often place a coin at the bottom of thesteamer and when the coin started to tap in the pot you know the water was boiling.) Once boiling, reduce to a simmer and steam for 45 minutes to 1 hour, or longer. Check them after 45 minutes.
Instant Pot: Cook on Manual/High Pressure for 25 minutes. Allow pressure to naturally release for 10 minutes, and then quick release.
To test if the tamales are done: Remove one and try to pull the husk off. If the husk pulls away cleanly from the tamale they're done. If the dough is still sticky or wet looking, cook them for 5-10 minutes longer and try again.
Store leftover tamales in the refrigerator for 5-7 days, depending on the freshness of your ingredients.
Spoiler for the pork instructions
For the pork: Add pork, onion, bay leaf, garlic, oregano, cumin and salt and pepper to slow cooker.
Cover the pork with water and cook on LOW for 8 hours or overnight.
Drain the pork, reserving the broth. Shred the meat.
For the Red Chili Sauce: Remove the stems and seeds from the dried chiles while rinsing them under cold water.
Place chiles in a saucepan with 2 cups of broth from the cooked pork.
Simmer, uncovered, for 20 minutes, then remove from heat.
Transfer the chiles and broth to a blender. Add oregano, cumin, chili powder, onion powder, garlic and blend until smooth. Set aside.
In the same saucepan you used to cook the chiles, add oil and cook over medium heat. Add flour and salt and stir for 1 minute.
Strain the chili sauce from the blender and add it to the saucepan. Cook, stirring occasionally, for 10 minutes, then add the sauce to the shredded pork.
