Churros

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                            FOOD FUNNY
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This one hits close to home for many of us. Thanks to Rosemary Zwick for sending it in:

I walked into McDonald's to get lunch. I showed them my AARP card so I
could get my senior discount, and they asked, "Can you afford fries with that?"

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                            TODAY'S RECIPE
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In Spain these donut type confections are traditionally served with hot
chocolate so thick that a spoon almost stands up in it. Try these next
time you have a crowd for breakfast.

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.
Received on Thu Mar 25 19:04:34 2010