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Eva's churros recipe


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  • Biscuits and cookies

A naughty treat provided by Eva Longoria in support of Macmillan's World's Biggest Coffee Morning.

3 people made this

IngredientsServes: 10

  • 68g lard (pork fat)
  • 240ml water
  • 1 pinch salt
  • 125g plain flour
  • 3 eggs
  • 600g caster sugar
  • 2 tablespoons ground cinnamon
  • oil for frying

MethodPrep:30min ›Cook:10min ›Ready in:40min

  1. In a medium sauce pot, bring lard, water and salt to a boil.
  2. Next add the flour and mix until the mixture starts to pull away from the sides of the pot, and creates a film.
  3. Remove the pot from the heat and immediately add to the bowl of a kitchen aid mixer with a paddle attachment.
  4. Mix on a low speed until it has cooled to just above room temperature.
  5. Add all the eggs and mix until the batter is smooth and combined.
  6. Transfer the batter to a piping bag with a large star tip (#7 tip) and you are ready to fry.
  7. In a bowl combine the sugar and cinnamon, set aside till the end.
  8. Fill another sauce pot with about one gallon of oil; use an oil thermometer to bring the oil to 180 C (350 degrees F).
  9. Pipe the churro batter into the hot oil. 3-inch churros work well.
  10. Fry till golden brown, then pull them out of the fryer using a slotted spoon, and toss in the sugar and cinnamon mixture.

See it on my blog

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The Great Minnesota Cookie Book

Lee Svitak Dean and Rick Nelson
Photography by Tom Wallace

A celebration of the rich traditions, creativity, and taste of the region, The Great Minnesota Cookie Book collects the best-loved recipes and baking lore from fifteen years of the Star Tribune’s popular holiday cookie contest. From French-Swiss butter cookies to cherry pinwheels, the recipes in this book recall memories of holidays past and inspire the promise of happy gatherings to come.

A great book to get a baker into the holiday spirit.

It’s cold in Minnesota, especially around the holidays, and there’s nothing like baking a batch of cookies to warm the kitchen and the heart. A celebration of the rich traditions, creativity, and taste of the region, The Great Minnesota Cookie Book collects the best-loved recipes and baking lore from fifteen years of the Star Tribune’s popular holiday cookie contest.

Drop cookies and cutouts, refrigerator cookies and bars Swedish shortbread, Viennese wafers, and French–Swiss butter cookies almond palmiers chai crescents and taffy treats snowball clippers, cherry pinwheels, lime coolers, and chocolate-drizzled churros: a dizzying array and all delightful, the recipes in this book recall memories of holidays past and inspire the promise of happy gatherings to come.

These are winning cookies in every sense, the best of the best chosen by the contest’s judges, accompanied by beautiful photographs as instructive as they are enticing. A treat for any occasion, whether party, bake sale, or after-school snack, each time- and taste-tested recipe is perfect for starting a tradition of one’s own.

$24.95 ISBN 978-1-5179-0583-5
200 pages, 79 color plates, 7 x 9, 2018

Lee Svitak Dean is the longtime food editor at the Star Tribune, where she has guided the Taste section to multiple James Beard Awards, an Emmy, and recognition as “Best Food Section.” She is author of Come One, Come All: Easy Entertaining with Seasonal Menus.

Minnesota native Rick Nelson has been writing about restaurants and food at the Star Tribune since 1998. He is a James Beard Award winner and his work has been featured in four editions of the annual Best Food Writing anthology, which highlights the best in American food journalism.

A great book to get a baker into the holiday spirit.

The Cookie Book begins to answer the question, showing how the chassis of flour, butter, sugar and eggs can be customized in innumerable ways.

Introduction
Cookie Memories
Cookie Wisdom—Tips for Great Cookies
Drop Cookies
Candy Cane Sugar Cookies
Chocolate Decadence Cookies
Chocolate-Dipped Triple Coconut Haystacks
Chocolate Toffee Cookies
Devil’s Delight Cookies
Double-Chocolate Espresso Cherry Drops
Frosted Cashew Cookies
Orange Kisses
Peanut Stars Sandwich Cookies
Pumpkin Cookies
Red Velvet Whoopie Pies
Ricotta Cheese Cookies
Snowball Clippers
Swedish Almond Chocolate Macaroons
Cutout Cookies
Alfajores
Almond Sandwiches
Apple Cardamom Pecan Star Cookies
Cherry Almond Turnovers
Cherry Pinwheels
Clare-oes
Cranberry Filled Cookies
Grandma Eva’s Ginger Cream Cookies
Kolaches
Lemon–Lime Christmas Trees
Orange Chocolate Cookies
Swedish Shortbread Cookies
Viennese Wafers with Lemon
Zazvorniky
Refrigerator Cookies
Almond Palmiers
Cappuccino Flats
Cinnamon Bun Cookies
Cranberry Pecan Swirls
Korova Cookies
Nancy’s Anise–Pecan Cookies
Pistachio Pine Cones
Tart and Sassy Cranberry Lemon Drops
Rolled Cookies
Acorn Cookies
Bacon Cornmeal Venetos
Brandy Cherry Cookies
Cardamom Cookies
Cardamom Crescents
Cardamom Orange Zest Sugar Cookies
Cashew Lemon Shortbread
Chai Crescents
Chocolate Peppermint Cookies
Cranberry Cat Kisses
Espresso–Hazelnut Truffle Cookies
French–Swiss Butter Cookies
Hot Cocoa Cookies
Hot and Sassy Peanut Butter Buds
Italian Almond Cookies
Lime Coolers
Limoncello Kisses
Mocha Cappuccino Cookies
Nut Goodie Thumbprints
Orange–Almond Melting Moments
Orange Ginger Drops
Persian Molasses Crinkles
Pistachio Orange Cookies
Sambuca Chocolate Crinkles
Strawberry Margarita Gems
Swiss Chocolate Buttersweets
Taffy Treats
Bar Cookies
Almond Ricotta Bars
Almond Triangles
Cardamom Shortbread Cookies
Kit Kat Christmas Bars
Kossuth Kifli
Other Cookies
Almond Spoons
Chocolate-Drizzled Churros
Cranberry Cornmeal Shortbread Cookies
Cranberry Pumpkin-Seed Biscotti
German Sour Cream Twists
Macadamia Nut Tarts
Nutmeg Sticks
Raspberry Truffle Tartlets
Royal Sweets with Chocolate–Balsamic Sauce
Acknowledgments
Cookies by Category
Cookies A–Z
Cookies by Contest Year


A recipe book made for holiday time memories

When “The Great Minnesota Cookie Book” made its way into my kitchen with a request to write a review, I was a little intimidated. While I have binge-watched every baking show available on Netflix, I am no expert when it comes to baking. In fact, it’s been a good baking day if there’s no smoke coming from the oven and the floor is only half covered in flour.

Being originally from Wisconsin, I thought it would be fun to take a look at some of the recipes that Minnesotans claim as their own. The collection is from 15 years of the Star Tribune’s holiday cookie contest, and each one has a story associated with it. From cherished memories of baking with family members to recipes brought over by immigrant ancestors, each cookie is unique and offers something different from the last.

Knowing my baking knowledge was minimal at best, I combed through the book until I had three that looked within my skill range. Picking those recipes was the hardest task of the entire review. Should I start with a French-Swiss butter cookie? Or Grandma Eva’s Ginger Cream Cookies? There were even recipes for chocolate covered churros and decadent looking cranberry nut bars. There was a wide range of different cookie styles, and it looked like many of the recipes could easily be adapted for those with allergies or other food intolerances.

Craving the krumkake that I associate with Minnesota, I started with a recipe for Almond Spoons. These thin sugar and almond cookies are meant to be curled up when they are still hot out of the oven, creating a scoop-like shape. The only problem was that the cookies had two temperature settings out of the oven- molten goo or rock solid. After five batches, I only managed to roll seven pathetic attempts at a scoop, even after trying out different rolling methods recommended by the internet. I also found these overly sweet and sort of greasy, no doubt due to the corn syrup called for in the recipe. I will definitely pass on these in the future, especially because they were nothing like krumkake in the end.

My second experiment was with the orange ginger drops, which ended up being gingerbread dough with some citrus tossed in. The recipe was easy to follow, and despite the dark color of the dough, I managed not to burn any of them. However, the dough baked in the same round shape I rolled it into before putting it in the oven, creating little balls of cookie with a hard outside and a half-cooked inside. I remedied this in my second batch by pressing them flat with the heel of my hand. This would be a good dough to roll out with a rolling pin and cut out shapes with, and the cookies bake fairly hard, so they could stand on their own in a gingerbread display. They tasted okay, but they weren’t anything I would have sent home to my family as a holiday treat.

But it was the cardamom cookies that made up for the lackluster results of the previous two. These were surprisingly easy to make, simple to roll and press into circles, and baked evenly in the time recommended by the recipe. The icing was messy to work with, even after letting the cookies cool completely, but it added a nice sugary topping to a well-balanced cookie. Plus, the combination of cardamom and cinnamon just sing “Christmas time!”, so the smell while baking was as enticing as what actually came out of the oven. These were fantastic, and I am going to be using this recipe regularly from now on.

Overall “The Great Minnesota Cookie Book” was a fun little peek into the recipes of the region, with a nice range of recipe difficulties for different levels of baking knowledge. As an amateur, the recipes definitely were not a perfect fit for me, but I think with a few more practice bakes I could get them down.

I also really enjoyed reading the stories of the people who submitted the original recipes, and the meaning each recipe had for their family. After all, isn’t that what baking cookies at the holidays is all about- memories with those we love most? So if you get a chance to pick this book up this season, or want to gift it to the baking enthusiast on your gift list, its magical recipes will help you bake some special moments of your own.


Candy cane sugar cookies (page 17)

From The Great Minnesota Cookie Book: Award-Winning Recipes from the Star Tribune's Holiday Cookie Contest The Great Minnesota Cookie Book by Lee Svitak Dean and Rick Nelson

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Frostings & fillings Quick / easy Cookies, biscuits & crackers Afternoon tea Christmas American
  • Ingredients: all-purpose flour butter granulated sugar egg yolks peppermint extract candy canes cream cheese red food coloring powdered sugar

Eva Longoria or Gywneth Paltrow - whose cookbook's better?

Given that their looks and bodies are their business (let's not kid ourselves that Eva Longoria's acting talents are what made her famous), it's always interesting when stars open up about what's on their dinner plates.

And it's also not surprising that the world greets those revelations with more than a pinch of scepticism. After all, does anyone really believe that Longoria took time out of her intense workout (and work) schedule to come up with a recipe for goat's cheese and lemon balls, despite, as she says in her book, disliking the flavour of goat's cheese? Or that she regularly sits down to eat a stack of deep-fried plantains with a friend?

Perhaps we're judging her too harshly &mdash or by the standards of her most famous character, the hilariously spoilt Gabrielle Solis in Desperate Housewives, the kind of mother that thinks cooking for her family involves bribing her overweight child. Longoria, after all, already had two restaurants before her book came out last month, so cooking and eating are evidently a part of her life.

A pleasant balance

Pleasingly, her cookbook, Eva's Kitchen, has a balance of indulgent dishes &mdash think churros, or Mexican doughnuts, and devil's food cake &mdash alongside the dishes one can imagine her eating, such as the guacamole and the shrimp cocktail she discusses at length.

There are also plenty of recipes coupled with stories about her family, although disappointingly, dishes she might have cooked for former husband Tony Parker are conspicuous by their absence. What makes the book feel like it is a true reflection of her tastes is its diversity. While the Mexican-origin, Texas-raised Longoria might well be expected to enjoy cooking the dishes of her heritage, such as that famous tortilla soup (refreshingly, and betraying what appears to be a lifelong interest in food, she reveals she didn't invent it but found the recipe in a magazine when she was 12), there are also other dishes that not only reflect her broad tastes acquired as a worldly actress, such as a lemon fettucine acquired from the chef at New York's Seraphina restaurant, and an asparagus dish with "Grey Moss Inn" dressing.

Readers can decide for themselves if shortcuts such as using Miracle Whip in an avocado-shrimp salad and a can of cream of mushroom soup in a broccoli casserole are charming doses of reality or cheeky coming from someone making money peddling a cookbook.

If there's anything that makes the book tiresome, it's the photography &mdash in every picture, Longoria is seen preparing food at great risk of cutting off a finger, seeing as she has got her head thrown back in peals of laughter, ostensibly at a joke made by an unpictured companion. Cooking with Eva is so! much! fun!

Longoria's not the only star making a dinner date with her fans this spring, and so it seems appropriate to measure her against another rail-thin Hollywood star who recently released a cookbook: Gwyneth Paltrow, who, until now, was known in the food world for her not-necessarily appetising macrobiotic diet and naming her first-born Apple in tribute to healthy eating, and for being the co-author of a guide to eating in Spain with US chef Mario Batali.

The reaction to Paltrow's cookbook, My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness, has been far stronger and more divisive than that of Longoria's.

While some hailed her the next Martha Stewart and others poked fun at what appears to be a complete lack of self-awareness when it comes to boasting about her lovely life (one line has been on the receiving end of countless jibes: "One evening when I had my wood-burning stove going I realised I hadn't thought of dessert.").

While Longoria's book doesn't aspire to go beyond the personal fulfilment of cooking for friends and family, Paltrow's has a higher purpose, paying testament to her late father's love of cooking with dishes she believes could have saved him from the cancer that eventually killed him.

An extension of her Goop lifestyle website, the book features bite-sized philosophy &mdash "Invest in what's real" &mdash alongside recipes for dishes involving spelt flour or Veganaise (which she kindly suggests you can substitute unbleached wheat flour and Hellman's mayonnaise for should you be out, although make sure you don't scrimp on the wood-burning oven, which is obviously one of those real things you should invest in).

But it's worth bearing in mind that Longoria and Paltrow don't actually differ that much from other cookbook authors, most of whom have their own ideologies to espouse, and whether that's something the public finds tasteful or not &mdash think Jamie Oliver telling readers they can make a two-course dinner in 30 minutes or the patronised reaction all those years ago when Delia Smith dared to write a book that opened with instructions on how to boil an egg &mdash it seems they're always ready to lap it up.


Add the Fillings

Whether you are making cheese, beef, or chicken enchiladas, you add the filling in the same way. Lay the sauce-coated tortilla in the bottom of a 9- by 13-inch baking dish. Place 2 to 3 tablespoons of cheese or your filling of choice down the middle. If you've used a chicken or beef filling, top that with shredded cheese. Fold one side over, then the other side. Turn the enchilada over, seam side down, so the tortilla stays closed, and place it in the baking dish. Repeat with each tortilla until you have filled the dish. Depending on the amount of filling of used and the size of the tortillas, you will use between 10 and 14 tortillas.


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Eva's churros recipe - Recipes

This week was an emotionally draining week for me. I hosted a bake sale, for a group my daughter belongs to, in hopes of raising money for a sick child. The bake sale was wonderful and the community was extremely generous. We raised over $1000! The problem was that no one expected to raise that much money hosting a bake sale and that money, that was meant to do good, ended up causing lots of conflict in the days to come. Money. it does things to people, makes them say and do things they wouldn't normally do, like take money from a sick child with a fatal disease.

Throughout the week my temper flared as I listened to people contemplate what to do with "all that money." The original plan was that 100% of the bake sale proceeds would go to the child and his family. So imagine how floored I was when alternate plans were made. I listened as different ideas were tossed around about how to spend he money, including ideas about taking almost half of the money and using it for something else entirely. I can honestly tell you that I don't think I've ever been as upset as I was this week. Something about taking money away from a sick child with a fatal disease really had me feeling quite fierce. Needless to say, things got pretty ugly. In the end I was able to achieve my goal, which was that the child and his family received 100% of the proceeds. It's a damn shame how I had to go about it though.


I want to give a big thank you to my pals Deb of Kahakai Kitchen, Heather of Girlichef, and Natashya of Living in the Kitchen with Puppies. Thank you for letting me share my story with you and for all of your kind words and support throughout this week. Also, a big thanks to Heather who knew that I was feeling down and cheered me up with a sweet and thoughtful surprise. a new header for my blog! She chose the pictures and put it together all on her own and it totally made my day. It puts a smile on my face every time I look at it, thanks Heather!

To celebrate the end of a horrible week and put everything behind me, I wanted to make something fun. I ended up choosing Jamie's Ground Beef Wellington. I love the idea of using humble ground beef in place of beef tenderloin - genius! The only problem was that I couldn't find the puff pastry anywhere, can you believe that? I'm almost convinced that puff pastry doesn't exist here in Kentucky. I was feeling stubborn (ha ha. imagine that) and I was really stuck on the idea of Ground Beef Wellington, so I decided to go for it anyway and subbed pie crust. While pie crust and puff pastry are two different things it worked brilliantly and was a huge hit.


Watch the video: Τα γενέθλια μου. VLOG. Marianna Grfld (December 2021).