INGREDIENTS

INSTRUCTIONS

Date: Fri, 1 Mar 1996 09:52:55 -0600
From: mkeri@cln.etc.bc.ca (Mike Keri)
Recipe By     : Rosilyn Pour oil 1 inch deep into a 10 inch skillet. Heat
to 370 degrees.  Bring water to boil in a 2 quart saucepan. Add butter and
salt.  Heat until butter is melted. Add flour all at once; remove from
heat.  Beat until mixture is smooth and is the consistency of mashed
potatoes.  Beat in one egg at a time. When smooth, beat in cinnamon. Turn
mixture into a pastry bag fitted with a large star tip. Squeeze directly
into hot oil, making churros about 8 inches long. Cook 3 or 4 at a time
until a deep golden brown; turn occasionally. Drain over skillte, then on
paper towels.  Sift powdered sugar over churros. Serve immediately. Do not
store.  Makes 16 churros.  Variation: (This came from Lydia Rodriguez.) Use
1 cup granulated sugar mixed with 1/2 teaspoon cinnamon instead of powdered
sugar. Per serving: 1714 Calories; 82g Fat (43% calories from fat); 30g
Protein; 216g Carbohydrate; 726mg Cholesterol; 1132mg Sodium NOTES
: These were brought to Mexico by the Spainards.  These crullers are often
served with hot chocolate in Mexico.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“The Bible: More up-to-date than tomorrow’s newspaper”