Churros Campfire Style Food

CHURROS

Steps:

• To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.
• To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn't start to thicken after 5 minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place.
• Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon on a plate and reserve.
• Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
• When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)
• Pour the chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip.

CHURROS

Steps:

• In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
• Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels.
• Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

ONE SKILLET CAMPFIRE BREAKFAST

Steps:

• Fry potatoes in the oil til soft, add onion.
• Move to side of pan where the heat is lower.
• Scramble and fry sausage.
• Mix together potatoes and sausage.
• Crack eggs over the mixture, careful not to get any shell in the mix).
• Scramble til eggs are done.
• Cover with cheese and take off fire.
• Served best with tortillas.
• Cooking time depends on how hot the fire is.

CHURROS, CAMPFIRE STYLE

Steps:

• Take 2 biscuits worth of dough and roll them together in a LONG SKINNY log-- remember, these will PUFF.
• Roll the"biscuit log" around a long metal rod-- such as a hanger or hot dog roaster and roast over the campfire, or other fire source.
• Once the biscuit is mostly cooked, but not burnt, wait for the biscuit to cool After the biscuit is cooled tear off a piece.
• Dip the piece in the melted butter, then into the cinnamon and sugar.
• ENJOY!