The Feast of Our Lady of Guadalupe

Today was the Feast of Our Lady of Guadalupe, and my birthday. Some plans sort of fell through this morning, as Lil Guhl woke up with another headache. We did manage to make some churros this afternoon in honor of the feast day. They turned out okay, alth0ugh a little undercooked.

And some roses for Mary on our table.

And finally, the recipe for CHURROS:

Yield: 1 dozen 4 to 6 inch churros

Time: 30 minutes

Ingredients:

Corn, grapeseed, canola or other neutral oil for frying

1/2 cup plus 1 tablespoon sugar

1 teaspoon cinnamon

1/2 cup or 1 stick butter

1/4 teaspoon salt

1 cup all-purpose flour

3 eggs

Method:

1. Add enough oil to a large saucepan or deep skillet to come to a depth of at least 2 inches; heat to about 350 degrees. Mix 1/2 cup sugar and the cinnamon together on a large plate.

2. Combine remaining sugar, butter, salt and 1 cup water in a saucepan over high heat, and bring to a boil. Turn heat to low, and add flour, all at once. Stir constantly until mixture forms a ball, about 30 seconds. Remove from heat, and beat eggs one at a time into mixture, stirring until smooth after each addition.

3. Spoon dough into a pastry bag with a large star tip (or simply drop spoons full of batter into oil). Press strips of dough about 4 inches long into hot oil. Cook as many as will comfortably fit at once, turning as they brown, 5 to 10 minutes each.

4. Remove churros from oil, drain on paper towels, then immediately roll them in cinnamon-sugar mixture. Serve hot or warm.

And there you have it!

Thinking of Thanksgiving

With Thanksgiving one week away, I thought I would share two of my family's favorite recipes. One is a mashed potato recipe. You may never go back to regular mashed potatoes after having these!

Smashed Red- Skin Potatoes

4 lbs. small new red-skin potatoes, quartered (do not peel)

2 tsp. + 1-1/2 tsp. salt

1 cup heavy cream

1/2 cup (1 stick) unsalted butter

1/2 cup sour cream

3/4 tsp pepper

1. Place potatoes in 5-6 qt Dutch oven; add enough cold water to cover potatoes. Add 2 tsp. salt to water; bring to boil. Reduce heat to low; simmer for 15 minutes or until potatoes are tender when pierced with a small knife.

2. In small saucepan over low heat, heat together heavy cream and butter for 5 minutes or until butter is melted and mixture is heated through.

3. Drain potatoes; transfer to a large bowl. With potato masher, smash potatoes together with hot cream mixture until well blended. To potatoes, add sour cream, reamining 1-1/2 tsp. salt and the pepper. Blend in with potato masher; continue to smash until desired consistency is achieved.

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This next recipe, a dessert, is my favorite alternative to apple crisp. It has worked out well for a Thanksgiving dessert, because I can make it ahead, and then place it in the oven while we are eating dinner, and by the time it's is done and cooled a bit, we are ready for dessert.

Pear-Cranberry Dessert

Topping:
1 cup flour
2/3 cup brown sugar
1/2 cup old fashioned oats
1/4 tsp. salt
1/2 cup butter, chilled and cut into pieces

Filling:
7 large, firm pears; peeled, cored and cut into eighths
1 cup fresh or frozen cranberries
1/2 cup sugar
2 tbsp flour
1/2 tsp cinnamon
1/4 tsp ginger

Combine topping ingredients, adding butter slowly. Combine filling ingredients and put into greased 8" square baking dish. Sprinkle topping ingredients on top of filling. Put rack in center of oven. Bake one hour at 350 degrees. Serve warm with vanilla ice-cream.

Enjoy! And let me know if you decide to try either one and how you liked it.