Super Bowl Desserts Week II

I don't know if I should spread this around but I'm not a big football fan. Though I did go to the Jets/Giants game at the Yale Bowl in 1969. I don't know why I agreed to go except that I may not have been thinking clearly then (I was with child).

It was soooooo long ago I don't remember too much about the game, but there were two things that were very memorable.

I met Joe Namath, not just passing by met, but actually shook hands and made small talk for several minutes met. Who didn't love Joe Namath back in his hey day. And then how could I forget how hot it was that August afternoon sitting in the stadium.

Let's just say that the one thing I do enjoy about football is the entertaining.

A few popular dishes served on game day are spicy wings, chili, potato skins and nachos which are all my favorites. I would have to make all of these if I was entertaining a large crowd.

But let's fast forward to my next dessert selection, Churros. This is not a 'make-in-advance' recipe. However, it is fun to have helpers when making churros. You shouldn't have a hard time finding assistants for this since everyone always wants to help and this would be more fun than just cleaning up.

Churros are easy to make and in a quick 30 minutes they will be ready to serve. This recipe is from my son-in-law. He is a great cook and is always tweaking recipes. This is one he and my daughter worked on for their 'perfect' churro.

Churros

Ingredients:

• 1 cup all-purpose flour
  
• 1/4 tsp. baking powder
  
• 1 cup water
• 2 TBLS. butter
• pinch of salt
• 1 tsp. granulated sugar
• Canola oil for frying
• 1/2 - 3/4 cup granulated sugar & 1-2 TBLS. cinnamon (mix this in a large plastic freezer bag) and set aside for dredging.

Directions:

1. Pour about 1 inch canola oil in frying pan and heat to 350 degrees. Have it ready so you can add the dough as soon as it's done.
2. Mix flour and baking powder in a small bowl and set aside.
   
3. Heat water, butter, salt and sugar to boil. Immediately add the flour mixture and stir until mixture forms ball. Remove from heat.
4. Put dough in either a pastry bag with a star tip or use a plastic freezer bag and cut one corner off about 1/2" to 3/4" to pipe the dough into the hot oil. Make the strips approximately 4 inches long, or a length you desire.
5. Cook in the hot oil until lightly browned and turning to be sure they are evenly browned. They cook quickly - approx. 2 minutes - but it depends on the thickness of the dough.
6. Drain churros on paper towels and while still hot roll in the cinnamon and sugar mixture.

Traditionally Mexican churros are served with a spicy hot chocolate. If it's a cold snowy day this would be the perfect hot drink to serve with the churros.

GO TEAM!

I'll have one more dessert next Tuesday for the Big Game day. Hope to see you then.



This recipe is linked to:




It's A Blog Party
Hearth and Soul
33 Shades of Green
Tempt My Tummy Tuesday



Mangia!
Winelady Cooks