MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cinnamon Churros
Categories: Desserts, Breads, Chocolate, Chilies, Dairy
Yield: 20 Servings

1 c Water
1/3 c Butter
2 tb Packed brown sugar
1/2 ts Salt
1 c All-purpose flour
1 lg Egg
1/2 ts Vanilla
Oil for deep-fat frying
1/4 c Granulated sugar
3/4 ts Ground cinnamon

MMMMM----------------MEXICAN CHOCOLATE DIPPING SA---------------------
3/4 c Semisweet chocolate pieces
1/4 c Butter
1/2 ts Ground pasilla or ancho
- chile
1/4 ts Ground cinnamon
2/3 c Granulated sugar
5 oz Can evaporated milk

In a medium saucepan, combine water, butter, brown sugar,
and salt. Bring to boiling over medium heat Add flour all
at once, stirring vigorously with a wooden spoon. Cook and
stir until mixture forms a ball and pulls away from the
sides of the pan. Remove from heat. Cool for 10 minutes.
Add egg and vanilla, beating well with a wooden spoon.

Transfer mixture to a decorating bag fitted with a large
star tip. Line a baking sheet waxed paper. Pipe 4x1-inch
logs onto prepared baking sheet.

Heat 3" of oil in a deep saucepan to 350ºF/175ºC. Fry a
few logs at a time in deep hot oil about 2 minutes or
until golden brown on both sides, turning once. Drain on
paper towels. Keep warm in a 300ºF/150ºC oven while
cooking remaining churros.

In a medium bowl, combine granulated sugar and cinnamon.
Roll warm churros in cinnamon-sugar mixture to coat. Serve
warm.

Makes about 20 churros.

MEXICAN CHOCOLATE DIPPING SAUCE in a heavy small saucepan
combine semisweet chocolate pieces, butter, ground pasilla
or ancho chile pepper, and cinnamon; cook and stir over
medium heat until chocolate is melted.

Stir in the granulated sugar; gradually add evaporated
milk, stirring frequently to dissolve the sugar. Bring to
boiling; reduce heat. Boil gently over low heat for 8
minutes, stirring frequently. Remove from heat. Cool
slightly. Serve warm sauce with warm churros.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 17 August 2015

Uncle Dirty Dave's Archives

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