Mexican Churros

Mexican Churros

Bring just to a boil in a medium saucepan:

 2-2/3  Cups  Water

1/4  Cup  Brown Sugar

1  teaspoon  Salt

Turn off heat.  Using a hand mixer, beat in until well blended: 

2  Cups  Flour

Mix in:

4  Eggs

1  teaspoon  Vanilla

For Serving:

Cinnamon-Sugar Mixture (I like a ratio of 1 Tablespoon Cinnamon to 1/4-Cup Sugar)

This will make a stiff batter.  Put batter in a large pastry bag with an open star tip. In an electric skillet, heat 1-2 inches of Oil to 350*-375*.  Pipe the Churros into the hot Oil; fry for 1-1/2 to 2 minutes per side, until golden brown.  Churros should be a little doughy on the inside.  Drain on paper towel and roll in Cinnamon Sugar while hot.   This can be made ahead and refrigerated before frying.  It also can be successfully made using a Gluten-Free flour blend (I used King Arthur glutenfree multipurpose flour blend).  Makes about 10-12 very yummy 8-inch Churros.  We enjoy these as a Sunday afternoon snack; it would be fun to do for a Young Folk's gathering, too.

"Go ye therefore,

and teach all nations,

baptizing them in the name of the Father,

and of the Son,

and of the Holy Ghost:

Teaching them to observe all the things

whatsoever I have commanded you:

and, lo, I am with you alway,

even unto the end of the world.

Amen."

Matthew 28:19 & 20

Mrs. Schaurer and Mrs. Jamison's 5th and 6th Grade Classroom is such an exciting place to be!  Lots of busy, hard-working students, learning all they can about the world around them and the God who created it all.  The last Friday of each month is extra special--it is FUN FRIDAY.  Mrs. Schaurer has a special Country the students visit.  They dress in national costumes (as much as possible), play games originating in this country, eat ethnic foods, make a craft, and learn national facts.  September's country was Mexico, with Carnitas, Frijoles, Arroz, and Jaritos for lunch, Churros for dessert, Ojo de Dios crafts, and a Pinata to end the day!