Churros & Butter Tarts

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             FOOD FUNNY
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Here's another from Rosemary Zwick:

I wondered if I could get my husband to address Christmas cards, as I
had so much to do. I arranged everything we needed, then hopefully
pulled up a chair and said, "Come on, Dear, let's get these out of the
way."

He glanced at the array on the table, turned away and went into the den,
only to return moments later with a high stack of cards, stamped,
sealed, and addressed.

"They're last year's," he said. "I forgot to mail them. Now let's go out
to dinner and relax."

In Spain these donut type confections are traditionally served with hot
chocolate so thick that a spoon almost stands up in it.

Churros

1 cup (250 ml) milk
2 cups (500 ml) water
1 Tbs (15 ml) vegetable oil
1 tsp (5 ml) salt
3 cups (750 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/4 tsp (1 ml) vanilla extract
Vegetable oil for deep frying
Powdered (confectioner's) sugar for dusting

Combine the milk, water, tablespoon of vegetable oil, and salt in a
large saucepan and bring almost to a boil over high heat. Add the flour
a little at a time, stirring constantly with a wooden spoon over low
heat. When it has formed a smooth paste, remove it from the heat and add
the baking powder and vanilla. Continue stirring until thoroughly
combined. Heat the oil to a temperature of about 325F (160C), or until
the surface shimmers. Place the dough in a pastry bag with a wide, star
tip. Typically, churros are about 1/2 inch (1 cm) in diameter, with
ridges running their length. Pipe the dough into the hot oil, forming
straight fritters 6 to 8 inches (15 to 20 cm) in length. Fry until
golden brown and remove to paper towels to drain. Serve immediately,
dusted with powdered sugar.
Serves 6 to 8.

Butter tarts have been a Canadian favorite for almost a century. The
filling is intended to be semi-liquid when eaten, and the mark of a
perfect butter tart is the small puddle it leaves on the plate.

Butter Tarts

1 cup (250 ml) boiling water
1/2 cup (125 ml) raisins or currants
1/4 cup (60 ml) soft butter
1/2 cup (125 ml) brown sugar, lightly packed
1 cup (250 ml) corn syrup
2 eggs, lightly beaten
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) lemon juice
Pastry dough to line 15 muffin cups, packaged or your favorite recipe

Pour the boiling water over the raisins and let steep for 5 minutes.
Meanwhile, stir the butter and brown sugar together. Stir in the corn
syrup, eggs, vanilla, and lemon juice, stirring as little as possible.
Drain the raisins and stir into the filling mixture. Line the muffin
cups with pastry dough and fill them 2/3 full with the filling
mixture. Bake in a preheated 375F (190C) oven for 15 to 20 minutes,
until the pastry is golden brown. Do not allow the filling to bubble.
Makes 15.
Received on Wed Dec 24 21:28:17 2008