As I write this, I am listening to my son, The Musician play the cello. He has had it for 4 days. He is playing Bach. Yup, Bach. He has been playing the violin for four years and thought he’d like to take up another string instrument. The cello is a different clef and a different arm/hand position, but that hasn’t stopped him. Sometimes I am amazed at how much talent that boys has. He can pick up anything and play it.
He also likes to think of himself as an accomplished cook, but I think of him more as a cook in training. Things don’t always turn out exactly like recipes suggest. Last week, he came home with a Spanish assignment 50/50…a report on churros with an accompanying recipe. He asked pretty please if he could make them. I figured if I stood right there and supervised everything, it would be okay. And it was. He did a fabulous job and the churros were pronounced “as good as Costco’s,” which in my kids’ estimation is pretty darn good.
- 1 cup water
- 2½ Tbsp sugar
- ½ tsp salt
- 2 Tbsp oil
- 1 cup flour
- 1 quart oil for frying
- ½ cup sugar
- 1 Tbsp cinnamon
- Mix the cinnamon and ½ cup of sugar in a shallow plate and set aside.
- Put the oil in a deep fryer or skillet and heat to 375 degrees.
- In a small saucepan over medium heat, combine water 2½ Tbsp sugar, salt and 2 Tbsp oil.
- Bring to a boil and remove from heat.
- Stir in flour until mixture forms a ball.
- Pipe strips of dough into hot oil using a pastry bag with a large star tip.
- Fry until golden.
- Drain on paper towels.
- Roll in cinnamon and sugar while still warm.