Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenMexican And Hispanic - Dessert - Churros
Famous Authors (View All Authors)
Mexican And Hispanic - Dessert -  Churros Post by :TraderA Category :Learning Kitchen Author :Unknown Date :March 2012 Read :967

Click below to download : Mexican And Hispanic - Dessert - Churros (Format : PDF)

Mexican And Hispanic - Dessert - Churros

1/4 cup butter
1 cup plus 1 Tbsp sugar
1/2 cup white cornmeal mix
1/2 cup unsifted flour
3 large eggs
2 tsp ground cinnamon

In medium saucepan, heat butter with 1 tablespoon sugar, 1/2 teaspoon salt and 1 cup water to boiling. Remove pan from heat, immediately add cornmeal and flour all at once. Over low heat, cook mixture, stirring constantly, until dough forms a ball, about 1 minute. Remove from heat, let stand 5 minutes. Beat in eggs, one at a time, beating vigorously after each addition until dough is smooth.

Line baking sheet with paper towels, set aside. In paper bag or large bowl, mix remaining sugar with cinnamon, set aside.

In deep heavy skillet or Dutch oven, heat 3 inches salad oil until oil reaches 375F on a deep fat thermometer. Spoon dough into pastry bag fitted with number 6 tip. Pipe 5 inch lengths of dough into hot oil, fry until browned on both sides, about 11/2 minutes per side.

With slotted spoon or tongs, remove churros to prepared baking sheet to drain. While hot, place in bag or bowl and coat with sugar mixture. Repeat with remaining dough and sugar mixture. Serve immediately or cooled just enough so the kids don't burn themselves.
If you like this book please share to your friends :

Mexican And Hispanic - Dulce Zacatecano Mexican And Hispanic - Dulce Zacatecano

Mexican And Hispanic - Dulce Zacatecano
3 large bananas 5 tbs. butter 1/4 cup sugar 1/2 cup heavy sweet cream 1/4 cup dry sherry 1 tsp. vanilla Sliced peeled bananas lengthwise. Sauté in butter until light brown. Drain and set in shallow cake pan. Spread a thin layer of sugar evenly over bananas. Whip cream together with remaining ingredients. Spread cream on bananas. Chill at least one hour. Serve cold.

Mexican And Hispanic - Churro Recipes Mexican And Hispanic - Churro Recipes

Mexican And Hispanic - Churro Recipes
3 plantains -- peeled, * see note lemon juice 4 eggs 1/4 cup flour 1/2 teaspoon salt oil -- ** see note If plantains (fat, red-skinned cooking bananas) are not available, use large, green-tipped bananas. Do not use overripe bananas. For frying, use part olive oil, part Canola oil. Peel and split the bananas lengthwise. Cut each piece in half and dip in lemon juice. To make batter, beat the egg yolks until thick and light. Add flour and salt. Beat egg whites until stiff, not dry, and fold into yolks. Drop the