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Churros

3 cups all purpose flour
1 teaspoon baking powder
2 1/2 cups water
1/2 teaspoon salt
3 tablespoons dark brown sugar
2 egg yolks
oil for deep frying

Churro coating options below

Sift the flour and baking powder into a bowl and set aside. Bring the measured water to a boil in a saucepan, add the salt and brown sugar, stirring constantly, until both have dissolved. Remove from heat, add all the flour and baking powder and beat the mixture continuously until smooth.

Beat in the egg yolks, one at a time, until the mixture is smooth and glossy. Set the batter aside to cool. Have ready a churro maker or a piping bag fitted with a large star nozzle, which will give the churros their traditional shape.

Pour oil into a deep-fryer or-suitable saucepan to a depth of about 2 inches. Heat to 375 degrees F.

Spoon the batter into a churros maker or a piping bag. Pipe five or six 4-inch lengths of the mixture into the hot oil, using a knife to slice off each length as it emerges from the nozzle.

Fry for 3-4 minutes or until they are golden brown. Drain the churros on paper towels serve warm.

Chocolate Sauce

1 cup chocolate chips
3 tablespoons vegetable oil
2 tablespoons sweetened condensed milk

Heat ingredients on low heat in a sauce pan and constantly stir until evenly melted. As churros cool, dip in chocolate sauce and let rest on a rack.

Cinnamon Topping

1 cup sugar
1 tablespoon cinnamon

Mix in a shallow and wide dish. As churros cool, roll in this mixture.