Food recipes
Baked Churros
Baked Churros Ingredients: water, bottled, generic sugars, brown salt, table butter, without salt wheat flour, white, all-purpose, unenriched egg substitute, powder vanilla extract sugars, granulated spices, cinnamon,...
Baked Churros
Ingredients:
water, bottled, generic
sugars, brown
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
egg substitute, powder
vanilla extract
sugars, granulated
spices, cinnamon, ground
Directions:
Preheat the oven to 425 F. Line two baking sheets with parchment paper and spray with cooking spray; set aside.
In a medium size pot, combine water, brown sugar, salt, and butter; bring to a boil.
Remove from heat and add flour, stirring with a large wooden spoon until well blended.
In a small bowl, combine the egg substitute and vanilla extract.
Stir this into the flour mixture until completely incorporated.
Spoon the dough into a pastry bag with large star tip (I used Wilton #1M).
Squeeze dough onto the baking sheet in 4-inch strips, leaving space for each churro to expand.
Bake for 10-13 minutes or until lightly golden brown.
In a large plastic or paper bag, combine sugar substitute and cinnamon.
When the churros are done, remove pan from the oven and set it on a rack.
Let the churros sit for about one minute (dont wait much longer because you want the churros to be hot) to harden up a bit then add them into the bag with the cinnamon and sugar mixture.
I added about 5 churros at a time.
Seal bag and shake to coat the churros.
Serve warm.
Recipe adapted from Latina Magazine.
Ingredients:
water, bottled, generic
sugars, brown
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
egg substitute, powder
vanilla extract
sugars, granulated
spices, cinnamon, ground
Directions:
Preheat the oven to 425 F. Line two baking sheets with parchment paper and spray with cooking spray; set aside.
In a medium size pot, combine water, brown sugar, salt, and butter; bring to a boil.
Remove from heat and add flour, stirring with a large wooden spoon until well blended.
In a small bowl, combine the egg substitute and vanilla extract.
Stir this into the flour mixture until completely incorporated.
Spoon the dough into a pastry bag with large star tip (I used Wilton #1M).
Squeeze dough onto the baking sheet in 4-inch strips, leaving space for each churro to expand.
Bake for 10-13 minutes or until lightly golden brown.
In a large plastic or paper bag, combine sugar substitute and cinnamon.
When the churros are done, remove pan from the oven and set it on a rack.
Let the churros sit for about one minute (dont wait much longer because you want the churros to be hot) to harden up a bit then add them into the bag with the cinnamon and sugar mixture.
I added about 5 churros at a time.
Seal bag and shake to coat the churros.
Serve warm.
Recipe adapted from Latina Magazine.