Winter Storm, Day 2 and Mexican Doughnut Strips

Today is day 2 of our southern winter storm. The snow started again around 7:30 this morning and has been falling ever since. This time we are also having wind. And sleet. And a build-up of ice on trees and power lines. All the local weather forecasters and radio talk show hosts are saying it is just a matter of time before we lose our electricity and that we need to be prepared for…not if we lose it, but when we lose it. The last time we lost our electricity during a winter storm, it was out for about 5 days!

007This is the view outside my kitchen window today. It is hard to see, but there is snow falling…tiny little flakes!

Today is also February 12, the day my sweet mom was born back in 1921. Mom was my baking inspiration, and I miss her much!  I am so thankful that my memories of her are always happy ones!

When my kiddos were small and we had snowy days like today, I enjoyed baking special treats for them to enjoy when they came back inside after playing in the snow.  I would still like to bake, but with fewer people in the house these days, lots of baking just doesn’t appeal to me any more.  Today I browsed through my new-to-me Better Homes and Garden cookbook and found a very easy recipe for Mexican Doughnut Strips. Since the recipe makes just 12, I knew it should be good for my smaller family.  As I finished making them, I realized that they are very much like the churros we used to get at Uncle Berto’s, the Mexican restaurant Barbi worked in for her very first job.

2 tbsp. butter

1-1/2 tsp. sugar

1/2 c. water

1/2 c. all-purpose flour

1 egg

Shortening or cooking oil for deep frying


In a small saucepan, bring butter, 1-1/2 tsp. sugar, and water to boiling. Add flour all at once, stirring well with a wooden spoon. Cook and stir until the mixture forms a ball that doesn’t separate. Remove from heat and cool for 10 minutes.  Add egg; beat until smooth.


(Oops! forgot to rotate that picture!)   Spoon dough into pastry bag fitted with a large star tip. Pipe dough into 3-inch strips onto a lined baking sheet. (I used wax paper.) Freeze about 15 minutes or until the paper can be peeled off. (Do not freeze firm.) Fry, a few at a time in deep hot fat (375 degrees) for 4-5 minutes or until golden. Drain on paper towels. Roll in sugar and serve warm.

Tip: Make sure your oil or shortening is at the proper temperature. A few of mine seem a little doughy on the inside while golden on the outside!



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The Mrs. G's

A mother-daughter project (our married names both begin with G) to rejuvenate our love of cooking and make meals creative and exciting! And now that I (mom) have discovered the Trim Healthy Mama way of cooking, I am trying to incorporate more healthful recipes!

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