| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
Cajun |
Cajun, Desserts |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Water,warm(105-115'F.) |
| 1 |
pk |
Active dry yeast |
| 4 |
|
Eggs,at room temperature |
| 1/2 |
c |
Butter or margarine,softened |
| 1/3 |
c |
Sugar |
| 2 |
ts |
Orange rind,grated |
| 1 |
tb |
Rum |
| 1/2 |
ts |
Vanilla |
| 1/2 |
ts |
Salt |
| 4 |
c |
Flour,all-purpose |
|
|
Vegetable oil |
|
|
Sugar,confectioners',sifted |
| 3/4 |
c |
Brown sugar,light |
| 1/4 |
c |
Corn syrup,light |
| 1 |
tb |
Butter or margarine |
| 1/4 |
c |
Half-and-half |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
BUTTERSCOTCH SAUCE
1. Measure warm water into large warm bowl.
2. Sprinkle in yeast; stir until softened.
3. Add eggs, butter, sugar, orange rind, rum, vanilla and salt; beat until
smooth.
4. Gradually mix in 3 1/2 cups flour until smooth.
5. Turn out onto lightly floured surface; knead in remaining 1/2 cup flour
until smooth.
6. Cover; refrigerate 2 to 3 hours or overnight.
7. Punch down dough; turn out onto lightly floured surface and divide in
half.
8. Roll out each half to 3/8-inch thickness; cut into 1 3/4-inch rounds.
9. Cover; let stand 20 minutes.
10. In large skillet, heat oil (1 inch deep) to 375'F.
11. Fry beignets 2 to 3 minutes, turning once, until golden brown on both
sides.
12. Drain on paper towels and sprinkle with confectioners' sugar.
13. Serve warm with Butterscotch Sauce.
*** BUTTERSCOTCH SAUCE ***
1. Combine brown sugar, corn syrup and butter in saucepan.
2. Bring to a boil over low heat, stirring constantly.
3. Remove from heat and stir in half-and-half and vanilla.
4. Serve warm.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: He’s coming. Justice: It’s coming”