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         <title>Baked Churros</title>
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					Happy Cinco de Mayo!  Enjoy!

Directions:

1. Preheat the oven to 425°F.  Line two baking sheets with parchment paper and coat with cooking spray.

2. In a medium pot, melt butter over medium-low heat. Add water, salt, and brown sugar, and bring to a gentle boil.  Boil for approx. 10 min. Remove the pot from the heat.  Add the flour and stir well.

3. Whisk together the eggs and vanilla, and stir it into the flour mixture. Spoon the dough into a piping bag (preferably one fitted with a star tip). Pipe strips of dough onto the prepared baking sheets, and bake for 10 min or until golden. Let the churros cool for 3-5 min.

4. Combine the granulated sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture and lay on a wire rack to cool. Serve hot.  

These are best eaten the day that they’re made, but you can store any leftovers in an airtight container for a few days (though in our house these never last that long :)

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					Rate: Not rated
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         <pubDate>Sat, 05 May 2012 23:46:03 -0700</pubDate>
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