Churros {The Mexican Funnel-Cake}

"I hate funnel cakes"- Said by no one ever.

"I hate extra credit"-Said by no one ever.

In Spanish class, the opportunity arose to use cooking for extra credit...I snagged that opportunity up like no ones business. The food to be created are known as Churros. In Spanish speaking countries, Churros are a dessert served with a drink similar to hot chocolate. Churros taste a lot like funnel cakes, but with regular sugar instead of powdered sugar.They are simply amazing... but a little difficult to create. This tutorial is my first attempt at making these, so bare with me.

My Spanish teacher told me my churros were very good and tasted as they should. However, they didn't look as they should. Real churros are piped into the oil using a pastry bag with a 1/2-inch star tip, which makes them straight and pretty. I used a sandwich bag with the end snipped off. As you can see, they look like strips of a funnel cake.

These are how they will look if you use the pastry bag and star tip!

What You Need:

-1 cup of water

-1/4 teaspoon salt

-4 large eggs

-1 cup sugar

-1/2 cup unsalted butter (one stick)

-1 cup all-purpose flour

-oil for deep frying

1. In a heavy saucepan, bring water, butter, and salt to a full boil.

2. Remove from heat. Add flour all at once, stirring briskly. Stir until mixture pulls away from the side of the pan and forms a ball.

3. Put the mixture in a bowl. With an electric mixer on medium speed, add one egg at a time. After adding the last egg, beat mixture for one more minute.

4. Heat 2-3 inches of oil in a deep, heavy saucepan at 375 degrees F (the number 6 on the stove).

5. Transfer the mixture to pastry bags with the 1/2" star tip, or seal-able bags. Do not cut the tip of the bags until you are ready to squirt into the hot oil.

6. When oil is hot, pipe out 6 inch-long tubes of dough into the oil. Fry, turning a few times, for 3-5 minutes until golden brown. Transfer to paper towels to drain.

*This is where things got messy for me. When I began to squeeze the dough out of my baggie, the tip would jerk back and forth, making the dough go into the pan in a wavy-fashion. I do believe this is where the star-tip would come in, making the end of the bag stay straight.*

7. When all the batter has been fried, place the sugar on a plate, and roll the churros in the sugar.

I am now thinking of these as funnel cake- bites. And I will be making these again, soon. They are to die for!

Best of luck to you! This is a perfect excuse to have "Mexican Night" every night.

The Best Snickerdoodle Ever

Snickerdoodle Cookie. You are my friend; therefore, I love you!

I found this recipe on Wifessionals, whom got it from High Heels & Grills, so now I am passing it along to you! These ladies cookies turned out wider, but flatter. I always make my cookies shorter, but taller. Still absolutely amazing! Enjoy♥

Snickerdoodle Cookies

Makes Approx. 3 Dozen

Ingredients:

2-1/2 cups flour

2 tsp. baking powder

1/2 tsp. salt

1 cup (2 sticks) butter, softened

1-1/2 cups sugar

2 large eggs

1/2 cup sugar

1 tsp. cinnamon

Directions:

Preheat oven to 350 degrees Fahrenheit.

Sift together flour, baking powder, and salt; set aside.

Cream together butter and sugar. {If you're doing this by hand, cream until pale and fluffy. If 

you're using a mixer, about 3 minutes should do the trick. I know you're tempted to skimp on the time, but trust me - it will make your cookies much more full and soft if you do it for longer.)

Mix in eggs until well combined.

Gradually mix in flour until dough forms.

In a separate, small bowl, combine sugar and cinnamon together.

Shape dough into about 1-3/4 inch balls.

Roll balls in cinnamon sugar.

Space about 3 inches apart on ungreased baking sheet.

Bake for 9-10 minutes. (10-12 for my oven)

Eat while hot with a cold glass of milk

ingredients 

mix sugar and butter 

combine eggs

sifted flour (left)- after added (right)

mix together sugar and cinnamon, make dough balls, then roll in cinnamon sugar mixture

place balls about three inches apart & bake

You're Welcome.

Potato Cheese Soup

Today I am sharing with you a new recipe that I tried for the first time last night! It was a perfect dish to warm my insides on a rainy Carolina day! This recipe is very simple, the hardest part is peeling potatoes (not a fan). The cheese truly makes the soup, so don't skimp on that aspect! Enjoy & comment if you have any further questions.

Potato Cheese Soup

yield: 6-8 servings

3 c. potatoes, chopped finely

1 rib celery, chopped finely

1 medium carrot, chopped

Water to cover

2 T. margarine

2 bouillon cubes

1 T. dried parsley

salt and pepper

2 c. half and half

2 T. flour

Cheese for topping 

Cook potatoes, celery, and carrot in water for 15 minutes. Add margarine, bouillon, parsley, salt, pepper, half and half, and flour. Cook until slightly thick. Add cheese. Serve.

Ingredients 

Add veggies, after 15 minutes, add remaining ingredients, bring to a boil & let boil for 20-30 minutes. 

Garnish with cheese & serve!

Homemade Buttermilk Biscuits

Homemade Buttermilk Biscuit Tutorial!

A favorite in the South

Prep: 20 min., Chill: 10 min., Bake: 13 - 15 min.

These biscuits are simply heavenly. With no "rising" required, it took me a mere 30 minutes to  mix and bake these biscuits (longer than the recipe calls for because bread isn't my specialty). They are so easy to make and so worth it! This recipe came from Southern Living magazine and has never failed me! 

♥

1/2 - cup cold butter (1 stick real butter)

2 1/4 - cups self-rising flour (not all purpose)

1 1/4 - cups buttermilk or make your own (see note at end of recipe)--additional flour for counter surface to knead dough

2 - tablespoons of butter, for melting

 Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. (I used my hands) Cover and chill 10 minutes.

Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).

Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).

Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)

Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

* If you do not have buttermilk, you can always make your own by using vinegar or lemon juice. 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup. Let mixture stand for 5 minutes before using.

***

ingredients^

sliced stick of butter, ready to add to flour^

used my hands to cut butter into flour^

chilled with buttermilk added^

dumped mixture onto lightly flowered wax paper^

kneading, pressing, and folding process^^^

using a glass to make cut out the biscuits^

slightly touching biscuits on a lightly greased pan^

put biscuits in oven at 450 degrees F. baked for 10 minutes, checked, and baked for additional 2 minutes. ^

meanwhile...

slice up 2 tablespoons of butter, put in microwave safe bowl (measuring cup for me) and heat on high for 20 seconds. heat for additional time if not thoroughly melted. 

while biscuits are still hot, brush with melted butter...♥

Today they were served with grape and strawberry jellies, but are amazing with any meats, gravies, or just plain!!!

Potato Casserole

My favorite thing about my family recipes is that no measurement is exact. I reckon that is the same in all southern homes. While skimming through family recipes I noticed a lot of "handfuls, dashes, sprinkles, and descent amounts. So I did my best with this recipe to add measurements that I thought summed up the amounts used! If you have any further questions pertaining to a more detailed recipe, please email me at dashofsouthern@yahoo.com ...otherwise, enjoy!♥

Mamaw's Cheesy Hashbrown Potato Casserole

Dinner consisted of the potato casserole & southwest three cheese baked chicken!

Potatoes:

12 large potatoes or 1 (32 oz) bag frozen shredded hashbrowns*

2 (10 3/4 oz) cans cream of chicken soup (I used reduced fat)

2 cups sour cream (I used light) *two cups would be all of the 16oz container*

1.5 cups shredded cheddar cheese

1/2 cup butter, melted (1/2 a cup of butter= 1 stick)

1/2 of a large onion, chopped

Topping:

1/4-1/2 of the bag, crushed corn flakes

2-3 Tbsp butter, melted

Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9x13 inch baking dish (or put frozen hashbrowns into the baking dish). Combine soup, sour cream, cheese, the 1/2 cup melted butter, and onions in separate bowl. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes.

If you've been a faithful reader to A Dash of Southern lately, you've read about my awesome give away on Living the WifeStyle! I am giving away a Maybelline eye shadow pallet in Sunlight Bronze to one lucky reader, and a pack of four-mini bottles of Essie nail polish! You don't want to miss out on this giveaway! Tons of ways to enter and spread the word! The giveaway closes Thursday evening!