Monday, January 16, 2012

Christopher's recipe, Megan's kitchen 

 So remember how I said that I probably wouldn't make those granola bars again because they were just so dang yummy....well I made them again...and it hasn't even been a week. And they're gone. At least this time I gave a bunch away...otherwise between the two batches I would have had to fess up to eating 64 granola bars...and that's just sick. I'm not saying that I wouldn't do it...I just don't want you all judging me now. :) Well on to the next best thing....churros. These are special churros...we'll just call them "snake" churros. I have yet to learn the trick to a straight churro, but then again this is the first time I have tried making churros so I was unaware that I would even need a trick. I made these for some company we had for dinner and they were a HUGE hit. So make these...make them right now...and enjoy.

1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
3-4 eggs
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon

In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball. Then stir in eggs one at a time. 4 eggs makes a little lighter churro while three makes a it a little denser.

This is with 3 eggs:

 This is with 4:

 Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag and a star tip. 

 Like I said....I made snakes...

 Fry until golden; drain on paper towels. 

Combine cinnamon and sugar in a baking dish and roll churro in mixture. My snakes didn't roll very nicely so I had to spoon the cinnamon sugar over them and then shake them off.

We served ours with homemade vanilla ice cream and strawberries and chocolate sauce. It was amazing.


Love these! Thanks for the recipe :)


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