Showing posts with label caramel recipe. Show all posts
Showing posts with label caramel recipe. Show all posts

Wednesday, December 18, 2019

Hunting the Winnipeg Christmas Tree by Margaret Ullrich / Seasonal Drink Recipes


For another broadcast of our CKUW radio program ‘2000 & Counting’ we planned to reminisce about when we had gone out into the woods to chop down a Christmas tree.

Yes, this was, and is, a popular Winnipeg Christmas tradition.

And, yes, in Manitoba it can get cold enough to make trees brittle!


God, it was cold.

I didn't know it could get that cold.
I didn't know I'd ever be stupid enough to be outdoors in that kind of cold.
I didn't know I'd been stupid enough to marry someone stupid enough to work with people stupid enough to be out in that kind of cold.

It was December in Winnipeg.

Paul and I had grown up in New York City. There people went to an empty parking lot where the trees had magically appeared, like the pre-wrapped ground beef at the local supermarket. No questions asked. No one wanted to get too personal with an ornament that would be out with the trash in a matter of weeks.

At the New York parking lot we'd browse, find a tree we liked and switch the price tag with the cheaper tree which no one liked. Then we'd carry the tree to the clerk, who gave us the fish eye as he noticed the fullness of such a "good find", sighed and took our money. The whole deal was done in ten minutes. Another Christmas had begun.

Apparently, that isn't good enough for Winnipeggers. 
Oh, no, they have to get down and dirty with their holiday bushes.


I'll never forget how happy Paul was when he came home and told me we'd been invited to join his co-workers, a group of Winnipeggers, for a real, old-fashioned Christmas experience. If I'd had a clue I'd have realized that giving birth in a barn, unaided, would've been an easier old-fashioned Christmas experience. 
We were going to chop down a real Christmas tree, just like our ancestors.

Well, my parents are from Malta, a sunny Mediterranean island. It just wasn't in my genes to know how to dress for a freezing, miserable, forced march through a blizzard-hit forest. The windchill - which I still didn't understand - was in the "exposed skin can freeze in 2 minutes" range.

That didn't sound good, so I said, "Thanks, but no thanks."


Somehow Paul convinced me that his entire future career prospects, our unborn children's college fund, our grandchildren's lives and our golden years' security and comfort would all go up in smoke if I didn't join in the mighty tree hunt.

His Jewish co-workers were going. Everybody, even that ditzy receptionist who always dressed like a showgirl wannabe with skirts up to there, was going.

So, we were going.


God, it was cold.

I thought I had dressed warmly.
That fink, the ditzy receptionist, showed up looking like the Michelin Man. She was ready to march to the North Pole for the perfect tree, if necessary. So were the three other women co-workers. The other wives - who all knew better - had begged off. One was even pregnant. Or so she said.

I was alone with four career women who were full of the 1970s "I am woman, hear me roar" career fever. While they talked shop I felt as welcome as a lump of coal in a kid’s Christmas stocking.

The Jewish co-workers - who I had hoped would keep the tree hunt frenzy within limits - had turned into lumberjacks. They were also ready to march to the North Pole for the perfect tree, if necessary.

After walking five minutes I couldn't feel my toes. We hadn't even gotten out of the parking lot. I was doomed.

I didn't know it could get that cold.
We marched. Finally, someone approved of a tree. The men chopped. The tree crashed. The branches that hit the ground broke off the tree.

I said, "The bare side could be placed against a wall."

The heat from their glares should have restored my circulation. It didn't. We marched. Someone approved of another tree. The men chopped. The tree crashed. It broke.


God, it was cold.

We were doomed to spend all day wandering like Flying Dutchmen on a quest to find the perfect unbreakable tree. The lot was littered with other broken felled trees. Some trees had landed across their comrades in a criss-cross pattern that looked like a cradle. 
A cradle, something soft, something to receive and hold...

Hold it… something to catch a damn tree!

Dripping snot and tears had frozen my mouth shut. If I'd had the equipment I would've written my idea in the snow. I slapped my face trying to restore circulation to my lower jaw. Finally my lips parted. I clutched Paul's arm.

"Cradle... tree... cradle," I mumbled and criss-crossed my arms.

The women thought I was pregnant and wanted a homemade cradle. Thank God, months of marriage, misery and love had united Paul's mind to mine. Months of marriage had also taught us that Paul was no carpenter. He knew the homemade cradle idea was bunk. Paul caught on to my pantomime and told the others of my plan.

Someone approved of another tree. It could land on four broken trees. The men chopped. The tree landed on its fallen comrades. It survived. 
We marched. Someone approved of another tree. It, too, survived.

Christmas was saved.

God, it was cold.

I didn't know it could get that cold. 
I couldn't believe it. 

Sunday, January 28, 2018

Anna Sultana’s Tapioca and the Blood Moon / Full Blue Moon

About a month ago I posted the recipe for Ma’s Fettuccine Alfredo.
I posted the recipe because I had recently seen the movie The Holiday, and the stars, Cameron, Kate and Jack, had felt much better after enjoying plates of fettuccine.
I hope you felt better after enjoying a plate or two of fettuccine yourself.

Another winter movie which has a bit of food in it is New in Town, which starred Renée Zellweger and Harry Connick Jr.
The wintery scenes were supposed to take place in New Ulm, Minnesota, but were actually filmed in Winnipeg and Selkirk, Manitoba.
It’s always a bit of a kick for Winnipeggers to see local places in a movie.

Well, in the movie Renée manages to save everybody’s jobs when she adapts a former yogurt production line to produce her secretary’s recipe for tapioca.
I know, that must be some tapioca recipe!

If you’ve never tried it, tapioca is a sweet pudding that is a bit lumpy.
It can be thin or thick or firm enough to eat with a fork.
You won’t find tapioca on any low-carb diets as it is pure starch, from the same plant as cassava.
You can find packaged tapioca mixes in the pudding section of your grocery store.
It’s fine if you’re in a rush.
Tapioca made with pearl tapioca takes a bit longer, but isn’t hard to do.

I haven’t a clue what Blanche Gunderson’s recipe has in it.
I do know what Ma’s recipe had, and that was pretty good, too.
I don’t know if it would save anybody’s job, but it would be a nice way to finish off a winter meal... or a meal any time of the year.


About the upcoming first eclipse of 2018, which will also be the first total lunar eclipse in over two years…
A lunar eclipse happens when the earth is positioned between the sun and the moon. Some indirect sunlight still escapes around the earth’s edges, giving the moon a bit of light. But this light is passing through the earth’s atmosphere, which filters out all blue and green light. So the only light that is passing through is a reddish-brown colour. 
The moon will be reflecting this colour and is called a Blood Moon.
This full moon will be extra special since it is the second full moon of the month and will be called a “Blue Moon”. 

This might be a good time to do some good deeds. 
Tibetan Buddhists believe that the deeds you do - both good and bad - during a lunar eclipse are multiplied tenfold.


Hints:

Brown sugar gives a nice caramel flavour.

While you are cooking the tapioca the pudding will look watery. Don’t worry - the liquid will be absorbed as it cools. 

If you don’t like a skin on your pudding you can press a piece of plastic wrap directly onto the top surface before you put the bowl of pudding in the refrigerator.
Yes, you can also do this with regular pudding.

After the pudding has cooled you can add either
minced maraschino cherries, and a teaspoon of almond extract, or 
mandarin oranges, flaked coconut and drained, crushed pineapple or
whatever you like.

You can also just sprinkle servings with nutmeg or cinnamon.


                        Tapioca 

Serves 6

Place in a large bowl 
1/2 cup medium pearl tapioca
1 quart cold water
Cover and let soak for at least 12 hours. 
Drain off the water and set the soaked pearls aside.

Place in a large saucepan
4 Cups whole milk
1/2 Cup sugar
1/2 teaspoon salt
Set aside.
Place in a large bowl
3 large eggs
Beat until they are well blended.
Slowly add a little at a time
1/2 Cup sugar
Beat constantly, until all of the sugar is added and the egg mixture is a very light yellow colour.
Set aside.

Place the saucepan with the milk mixture over low heat and bring to a simmer. 
When the mixture begins to bubble, remove the pot from the heat.
Temper the eggs with the hot liquid by beating the eggs while adding the hot liquid a little at a time.

Once the two mixtures are completely combined, pour the custard back into the original pot and and add the tapioca. Beat constantly over low heat. 
The mixture will begin to thicken and the pearls will become translucent. 
Stir in
1 Tablespoon vanilla extract
Scrape the pudding into a bowl. 
Chill in therefrigerator at least 2 hours.


About the sky, thanks to the folks at The Farmers' Almanac…

January 28 - The waxing gibbous Moon can be located inside the Winter Circle asterism. The Winter Circle is really more the shape of a hexagon, and made up of these first-magnitude stars: Sirius, Rigel, Aldebaran, Capella, Castor, Pollux, and Procyon.

January 31 - Full Moon at 8:27 a.m. In this phase, the visible Moon is fully illuminated by direct sunlight. 
We’re also getting a total lunar eclipse, which occur when the Earth passes between the Sun and Moon, and lines up precisely so that it blocks the Sun’s light, which otherwise reflects off the Moon. Learn more about this eclipse here.
January’s second full moon, the Blood Moon, is also called a Full Blue Moon.

Friday, November 20, 2015

Anna Sultana’s Caramel Apple Cake and the Full Beaver Moon

Over the years Ma and I liked to send each other recipes that we’d tried and had turned out well.
A few years into the 21st century Ma tried a recipe she'd found that had a cake mix among its ingredients.
Well, why not... She was in her eighties and didn’t have to prove anything.
Pop and her guests had enjoyed eating it, so she sent me the recipe.
After she’d made a few changes, of course.


I recently posted the recipe for Ma’s Spiced Banana Cake.
That post also has links for a few other banana cake, bread and dessert recipes.

I think I’ll do the same for apples.
Well, for starters, here is the link for Ma’s Caramel Apple Cheesecake.
This post also has links for five other cheesecakes.
Enjoy!


Hints:

Place caramels in the freezer for 5 minutes before unwrapping. 
The plastic will peel off more easily.

Allow the caramel sauce to sit 45 to 60 minutes until thickened.
Make sure the cake has completely cooled before topping with the caramel sauce.
it's best if you top with the sauce right before serving.


In a rush? 
I know… really dumb question.
You can top the cake with store bought butterscotch sundae topping.
Or leave it plain and serve it with ice cream and / or whipped cream.
It also is good with a cream cheese frosting.
Don't have a cream cheese frosting recipe?
Here’s a recipe for Allspice Cream Cheese Frosting.


Want a little variety?
The cake can be made using French Vanilla pudding or lemon cake mix.
Butter pecan cake mix goes particularly well with butterscotch pudding.
You can also add
1 Cup chopped pecans and 1 teaspoon cinnamon


Counting calories?
Replace the oil with an equal amount of unsweetened apple sauce.

Making this in the summer?
Use diced fresh peeled peaches with butter pecan cake mix.


                        Caramel Apple Cake

For the Cake

Grease very well and flour a 10-inch tube pan or a 12-cup fluted tube pan

In a small bow combine
1/4 Cup sugar 
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Peel
3 Granny Smith apples
Shred the apples.
You want to have 2 Cups of shredded apples.
Coat apples in sugar and spice mix
Set aside.

Preheat oven to 350º F 

Place in a large mixer bowl
1 package (2-layer size) yellow cake mix
1 package (4-serving size) vanilla instant pudding 
Stir to combine.
Add
1/2 Cup water
1/2 Cup milk
4 large eggs
1/3 Cup oil
Beat on low speed until blended.
Beat on high speed 2 minutes. 
Stir in shredded apples. 
Pour into prepared pan. 

Bake for 50 to 60 minutes.
A toothpick inserted into the centre should come out clean.
Place the pan on a wire rack.
Let the cake cool in the pan for 15 minutes.
Loosen the cake from the side of the pan and invert onto a wire rack. 
Gently remove the pan. 
Cool cake completely. 
Transfer it to a serving platter.


For the Caramel Sauce

Place in a microwaveable bowl 
20 caramels
1/4 Cup heavy cream 
Stirring every 30 seconds, microwave on high for 1 1/2 minutes or more, until the caramels are completely melted. 
Stir sauce until blended. 
Cool 45 to 60 minutes or until thickened. 
Drizzle over the cake. 

Serve topped with whipped cream and / or vanilla ice cream.


About the sky this week…
According to the Farmers Almanac:

November 23 — The waxing Moon is at its closest to Earth. Orion The Mighty Hunter also comes out around 9 p.m. tonight. Look for him in the eastern sky for the remainder of November and early December.

November 25 — The full Beaver Moon, 5:44 p.m. The entire disc of the Moon appears full for three days. Watch this video to see how this full Moon got this name

November 26 — Happy Thanksgiving! After dinner go outside and see if you can spot The Summer Triangle (also called Autumn Triangle) high in the western evening sky.

November 28 — When you’re looking at lovely Venus in predawn hours, see if you can spot Spica, the brightest star in the constellation Virgo, to her lower right, about 5º. Visible for the next 4 days.

Tuesday, October 6, 2015

Anna Sultana’s Banana Pound Cake With Caramel Glaze


Our grocery store recently had a pretty good sale on bananas.
So I got way more than we could finish before they started turning brown.
Which was just fine by me.
They’re perfect for making a cake.

Canadian Thanksgiving is next week.
Squash, carrots and/or yams are usually served with the turkey.

Now that’s quite a bit of orange coloured food for one meal.
Pumpkin pie - yes pumpkin is another squash - always seemed like just too much of a good thing to serve at the same meal.

Ma’s Banana Pound Cake With Caramel Glaze looks very festive.
And it uses four overripe bananas. 
Now would be a perfect time to make it.

Still have a few more overripe bananas?
Why not make a few loaves of Ma’s Banana Bread?


Hints:

Have a fluted tube pan or bundt pan?
Now’s a great time to use it.

If you’d like a stronger caramel flavour in your glaze you could use only brown sugar.
Don’t like caramel? Use only regular sugar.

Don’t want to make a glaze?
After the cake has complete cooled, place it on a pretty platter and then dust it with confectioners’ sugar.

Hey, you worked hard enough making the turkey dinner!


                        Banana Pound Cake

Heavily grease and flour an angel food cake pan

Sift together
3 Cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt 
Set aside

Peel and place in a large bowl
4 large very ripe bananas
Mash well.

Preheat oven to 325º

Combine in a large mixer bowl
1 Cup butter
1/2 Cup vegetable shortening
2 Cups brown sugar
1 Cup sugar
Beat until light and fluffy.
Add the mashed bananas.

Add, one at a time, beating well after each addition
5 large eggs

Beat in
2 teaspoons vanilla extract 

Add the sifted dry ingredients alternately with
1/2 Cup milk
(3 liquid, 2 dry additions)
Stir just enough to blend.

Stir in
1 Cup chopped pecans 
Stir just enough to evenly blend in the nuts.

Pour the batter into the prepared pan.
Bake for 1 hour and 20 minutes.
A toothpick inserted into the centre should come out clean.
Cool cake in the pan for 10 minutes before removing.
Run a knife around, between the cake and the cake pan, to loosen the cake.
Carefully remove the cake and cool it on a wire rack.
Place the cake on a pretty serving platter.

While the cake is baking, prepare the glaze:

                        Caramel Glaze

Combine in a small bowl
1/4 Cup brown sugar 
1/4 Cup sugar 
1 Tablespoon cornstarch 

Place in a medium saucepan
1/2 Cup butter 
Heat over medium heat until the butter is melted.
Stir in
the sugar / cornstarch mixture
Stir continuously over medium heat until it is thickened. 
Stir in
1 teaspoon vanilla extract 
1/4 Cup heavy cream
Simmer for 1 minute.
Cool for 20 minutes.
Pour over the cooled cake.  

Friday, June 12, 2015

Baked Finnish Pancakes / Pannukakku (with and without Apples)


I recently posted the recipe for Finnish Pancakes.
They are a speciality of Hoito Restaurant in Thunder Bay, Ontario.
I got an email asking if there is a baked version.

The Finns are like us Maltese.
They have variations in their best recipes.
A few years ago we sampled a baked Finnish pancake in the Upper Peninsula, which has a huge Finnish community. 

Baked Finnish pancakes isn't like the pancakes served at the Hoito Restaurant.
Finnish Oven Pancakes puff up like a Yorkshire pudding.  
They have a bit of a crust, but they’re still soft inside. 
And they are easier to make and are a nice alternative for breakfast.

Hints:

Here are some topping ideas…
If you added the sugar to the batter top with:
Powdered sugar and a squeeze of lemon juice
A handful or two of fresh or frozen berries
A sprinkle of brown sugar and / or a drizzle of maple syrup
A dollop of fruit jam
A drizzle of caramel sauce over apples sautéed in butter  
A dollop of sweetened whipped cream and / or Nutella

If you didn’t add the sugar, top with:
Sausage gravy and chopped green onions
Beef or chicken stew
Cooked mushrooms and / or Gravy


                        Baked Finnish Pancakes

Serves 4-6

Preheat oven to 400 F

Beat together
3 1/2 Cup milk
1 1/2 Cup of flour
6 eggs
1/8 teaspoon salt
1 Tablespoon sugar (optional)

Melt in a 9 x 13 inch pan
1/4 Cup butter
Add the mixture and spread in the pan.
Bake for 30 to 40 minutes.
Serve topped as desired.


                        Baked Finnish Pancakes II

Serves: 4

Place in a medium bowl
4 large eggs
1 Cup flour
1 Cup milk (whole milk works best)
1 pinch of salt
4 Tablespoons sugar, optional
1/2 teaspoon vanilla extract, optional
Beat together, until the mixture is smooth.  Set aside.

Preheat oven to 300 F

Place in an 8- or 9-inch cake pan or 10-inch pie plate
4 Tablespoons (1/2 of one stick) butter, cut into four pieces
Place the pan or pie plate in the oven.
After the butter has melted, remove the pan from the oven.

Preheat oven to 400 F

Pour the batter into the hot pan.
Return the pan into the oven. 
Bake for 30 to 40 minutes.
The oven pancake will puff up and be a deep golden brown. 
Test by quickly inserting a knife in the centre of the pancake. 
If the knife comes out clean, the pancake is done.
Remove the pan from the oven.
Cut the pancake. It will deflate some.  It’s supposed to do that.
Serve topped as desired.


                        Baked Apple Finnish Pancakes


Serves 4-6

Preheat oven to 425 F

In a small bowl combine
1 teaspoon cinnamon
2 Tablespoons sugar
Set aside.

Place in a 9 x 13 inch pan
2 Tablespoons butter
Place in oven to melt the butter.
Remove pan from oven and add
4 Cups apples, peeled and thinly sliced
Toss to coat.
Bake in the oven for five minutes.

While the apples are baking, place in a medium bowl
6 eggs
1 Cup milk
2/3 Cup of flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Beat together until smooth.
Remove the pan from the oven.
Pour the egg mixture over the cooked apples. 
Sprinkle the cinnamon sugar over the pancake.
Bake for 15 to 20 minutes, until the pancake is puffed and browned.

Thursday, September 25, 2014

Anna Sultana’s Caramel Apple Cheesecake

In January, 2010 I was a food blogging newbie.
And I made mistakes.
Yeah… I did.

Cheesecakes are serious food business.
Just as a recap, here are cheesecake recipes I’ve posted over the years:





I am not going to make any comments.
Hey, I finally learned my lesson.


I recently posted the recipe for Ma’s Apple Cinnamon Bread.
Ma also sometimes added chopped apples to cheesecake.
She had found the recipe in the New York Daily News.
And, no, I am not going to make any comments!


Hints:

The original recipe called for cooking the caramel topping in a double boiler.
Well, the recipe hade been published in the 50s.
It is now the twenty-first century.
Microwave ovens have replaced double boilers, thank goodness!


                              Caramel Apple Cheesecake 

In a small bowl combine
3 Granny Smith apples, peeled, cored and finely chopped
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Set aside.

For the Crumb Topping

In a small bowl mix together 
1 Cup firmly packed brown sugar
1 Cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup margarine
Mix until everything is in pea-sized pieces.
Set aside.

For the Crust

Preheat oven to 350º
In a medium bowl mix together 
2 Cups all-purpose flour
1/2 Cup firmly packed brown sugar
Add
1/2 Cup margarine
3 ounces oil
Cut in until the mixture is crumbly.
Press the crumbs into a 9 x 13 inch pan.
Bake 15 minutes or until lightly browned.

WHILE THE CRUST IS BAKING:
For the Cheesecake

In a large mixer bowl place
3 (8-ounce) packages cream cheese, softened
3/4 Cup sugar
Beat at medium speed until smooth.

Add, one at a time
3 large eggs
Scraping the bowl with a rubber spatula, beat well after each addition.
Add
1 1/2 teaspoons vanilla
Mix in just until done.
Pour over the warm crust.
Spoon the prepared apples evenly over the cream cheese mixture.
Sprinkle the crumb topping over the apples. 
Bake 45 minutes, or until filling is set. 
Cool. Refrigerate 4 hours. 

For the Caramel Topping
Place in a microwaveable bowl
20 caramels
1/4 Cup milk
Stirring every 30 seconds, microwave until caramels are completely melted.
(on HIGH for about 1 - 1 1/2 minutes)
Remove from microwave and stir until blended. 
Cool 10 minutes or until slightly thickened.
Drizzle over cake.

Monday, May 12, 2014

Anna Sultana’s Churros with a chocolate sauce and caramel (Doughnuts for Cinco de Mayo)


I recently posted two recipes for Cinco de Mayo, a Mexican holiday, which is on May 5.
Alfajores are Spanish sandwich cookies, similar to Maltese Figolli.
Yes, they do take a bit of work.
Ma’s Coconut Almond Snacks recipe is easier.

I got an e mail about another Cinco de Mayo dessert: churros

They are long, thin doughnuts served with a caramel custard, called Cajeta and a chocolate sauce called ganache.
We’re not talking an easy dessert.
But it is delicious and impressive.
And they could be just the thing to top off a party meal.


If you want to make an easier type of doughnut, you could also make St. Joseph's Day Zeppole, also known as Sfingi.
Sfingi has a lot of Mediterranean mojo attached to it.
As Carmela explained: 
If it is not St. Joseph's Day, you can just shake these, without the filling, 
in a bag with cinnamon sugar and serve them like donuts.

You've been warned.

Hints:

When you add the baking soda it will become bubbly.  That’s okay.
The longer you cook the Cajeta mixture, the thicker it will become, and the more intense the caramel flavour will be. Once it cools it will become even thicker.
If it’s too thick for your liking, stir in a bit of hot water. 
If it’s too thin, return it to the heat until it thickens.
As in the Alfajores you could use sweetened condensed milk.


If you don't have a deep-frying thermometer, test the oil by slipping a bit of the dough into the oil.  It should sizzle and turn brown in 1 minute.

Don't crowd or they will stick together and won't fry properly.
Be careful that it doesn’t splash.


                        Churros

For the Caramel (Cajeta)

In a heavy-bottomed pot combine
4 Cups milk 
1 Cup sugar
1 Tablespoon vanilla extract
Place over medium heat.

In a small cup combine
1/4 teaspoon baking soda 
2 teaspoons water

Cook the milk / sugar mixture, stirring frequently until the sugar is dissolved.
Remove from the heat, and stir in the dissolved baking soda.
When the bubbling stops, return the pot to a low heat and simmer.
Cook the mixture, stirring occasionally, until it thickens and darkens, 1 – 2 hours. 
Once it has reached the desired thickness, remove it from the heat.
Allow it to cool completely. 
When the cajeta is completely cooled, transfer sauce to a resealable jar. 
Refrigerate if not using immediately, then warm up when you’re ready to serve it.

For the Chocolate Sauce (Ganache)
Place in a heat-proof bowl 
1/2 Cup semi-sweet chocolate chips
Set aside.

Place in a medium pot
1/2 Cup whipping cream
Over medium-high heat, bring the cream to a boil. 
When it reaches a boil, remove it from the heat and pour over the chocolate chips. 
Stir until all of the chocolate chips have melted and the ganache is smooth.
Serve warm with churros for dipping.
Or keep stored in an airtight jar in the fridge for up to 4 days.

For the Churros

On a baking sheet combine
1 Tablespoon ground cinnamon
1/2 Cup sugar
Set aside.

In a medium saucepan combine
1/2 Cup unsalted butter
2 Tablespoons sugar
1 Cup water
1/4 teaspoon salt
Stir together over medium heat until the mixture reaches a boil.
Reduce the heat to low.
Add all at once
1 Cup flour
Stir well until the flour is completely mixed in.
Cook, stirring constantly for 3 minutes, until the dough
begins to leave a thin film on the bottom of the pan.
(Don’t rush this - you want the dough to dry so the doughnuts will crisp.)
Remove from the heat.
With an electric mixer or wooden spoon, beat in
ONE AT A TIME
3 large eggs, at room temperature
Continue to beat until smooth and shiny, about 2 minutes.
Transfer the dough to a piping bag fitted with a large open star tip. 
Set aside.

In a deep saucepan or deep fryer pour
about 2 inches vegetable oil
Heat to 350ºF on a deep-fry thermometer or test with dough.

When the oil is heated, pipe 4 to 8-inch segments of dough into the hot oil, using scissors to cut the dough after piping. 
Use tongs to keep them from touching each other. 
Fry the dough for 5 – 7 minutes until golden brown.

Remove the churros with a slotted spoon.
Drain on paper towels.
Toss in the cinnamon sugar mixture to coat.

Repeat with the remaining dough.

Serve the churros warm with cajeta and chocolate ganache for dipping.
Churros are best served the day they are made.