Churros

1/2 c. butter

1 c. water

2 t. sugar

1 c. flour

4 eggs

1/2 c. sugar

2 t. ground cinnamon

vegetable oil for frying

Combine butter, water and 2 t. sugar in a large saucepan over medium-high heat and bring to a boil. Once it has come to a boil, lower to a medium heat and add the flour, stirring constantly until it comes away from the pan and forms a ball. Remove from heat, transfer to a bowl, and beat with an electric mixer to cool the dough off a bit. Add eggs, one at a time, and beat until it becomes a smooth batter. Transfer the batter into a large piping bag fitted with a large star tip (I used a 2D). Carefully pipe 4" long ribbons directly into hot oil (375°) to fry. Fry until golden, turning to brown other side, about 2-3 minutes per side. Remove with tongs and drain on paper towels. Mix 1/2 c. sugar and 2 t. cinnamon. Shake in bag with sugar and cinnamon mixture. Shake excess off and serve.

Almond Cream Puffs

1 c. water

1/2 c. butter

1/4 t. salt

1 c. flour

4 eggs

Almond Cream Filling (recipe follows)

Chocolate Glaze (recipe follows)

In a 2 quart saucepan, heat water, butter and salt until butter melts and mixture boils. Remove from heat. With a wooden spoon, vigorously stir in flour, all at once, until mixture forms a ball and leaves sides of pan. Add eggs into flour mixture, one at a time, beating after each addition, until mixture is smooth and satiny; cool slightly. Preheat oven to 400°. Grease and flour large cookies sheet. Using a size 40 scoop, scoop out dough onto cookie sheet, making 24 puffs of dough. Bake cream puffs for 35-40 minutes or until golden. Turn off oven and let them remain in oven for 15 minutes. Remove and cool. Slice cream puffs almost in half. Fill with almond cream filling and top with chocolate glaze. Store in refrigerator.

Almond Cream Filling

1 small package instant vanilla pudding

1 1/4 c. milk

1 c. heavy cream, whipped (I have used whipped toping)

1 t. almond flavoring

Beat pudding with milk until well blended. Fold in cream and almond extract.

Chocolate Glaze

1/2 c. semi-sweet chocolate chips

1 T. butter

1 1/2 t. milk

1 1/2 t. light corn syrup

In microwave, heat all ingredients until chocolate is melted. Stir until smooth.

Peach Fritters

This is a dessert I made to take to the Peach Days Committee meeting.

Peach Mixture:

6 peaches, peeled and diced

1/4 c. peach drink ( I used a powdered drink mix mixed with water)

1/2 t. cinnamon

1/4 c. butter

1/4 c. sugar

Cook all but peaches in a saucepan for 3-5 minutes, then add peaches. Cool for 10 minutes.

Dough:

1 T. yeast

2 c. peach drink, warmed

1 t. cinnamon

2/3 c. scalded milk

2 eggs

3/4 c. sugar

1 cube melted butter

3 c. flour

Mix well in Bosch mixer, gradually adding additional flour till it's a soft dough. Add cooled peaches and mix gently. Add enough additional flour, if needed, for a soft, sticky dough again. Cover and let rise. Pul a small handful of dough out of bowl and stretch out flat, with fingers, on a floured surface. Cook in 375° oil, turning to brown other side. Drain on paper towels.

Glaze:

1 # powdered sugar

1/2 c. water

1/2 t. vanilla

Mix well with hand mixer. With tongs, dip fritter in glaze, shake excess glaze off and drain on a rack over a cookie sheet.