Quote:
Thank You. I think I will go with the cheesecake next week. Much appreciated |
Quote:
|
more just looking for the shape of a candy cane. I will give it a try.
|
Quote:
Meanwhile during the holidays I love Danish Kringles, pecan pie, and homemade frosted sugar cookies. I can't stand store-bought frosted sugar cookies, the only exception being at Schmidt's Pastry Cottage in Utah. |
Thanks DDD, they were a hit and I was only up till 1 am last night. I made 3 batches before I got the cook time and oil temp just right. By the way my wife loved me reenacting your directions word for word, "Harder, Faster".
|
Quote:
So, to clarify, when you say you made 3 batches, do you mean that you put three test churros into the oil....or you made the entire yield of the recipe 3 times (in other words, 9 eggs, cups and cups of flour, etc...)? Did you serve them hot? Did you try it with the chocolate? Once you get the knack, they are actually pretty easy to make. Until then, you get soggy ones or burned ones. If you get them right, everyone usually loves them and it is a fun little family activity. The dipping sauce makes it perfect, though, FYI. Glad it worked out. Viva Churros. |
I made three entire batches! I just could not get them to be either soggy piles of goo or stiff as a board. But I nailed it on the third batch. BTW it is 7 on full burner for a GE Profile oven. I served them warm heated in the oven this morning and then off to work.
|
Quote:
By the way, when we were in France a couple of years ago we had the French equivalent of churros; they called them "chichi's" as I recall. They would cook them for you on the side of the street and serve them with cinnamon sugar or nutella. They were heavenly. |
Quote:
|
All times are GMT. The time now is 10:09 AM. |
Powered by vBulletin® Version 3.8.2
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.