BEIGNETS
(French market doughnuts)

1/2 cup boiling water
2 T shortening
1/4 cup sugar
1/2 t. salt
1/2 cup evaporated milk
1/2 package dry yeast
1/4 cup warm water
1 egg, beaten
3 3/4 cups flour, sifted
Confectioners? sugar - for dusting

In large mixing bowl, pour boiling water over shortening, sugar and salt. Add milk; let stand until warm.

In small bowl, dissolve yeast in warm water; add to milk mixture with egg. Stir in 2 cups flour and beat. Add enough remaining flour to make a soft dough. Place in greased bowl
turning to grease the top. Cover with wax paper and a cloth; refrigerate until ready to use.

When ready to fry, heat oil in deep fryer to 365 - 375* F.

On a light floured surface roll dough to 1/8 inch thickness. Do not let dough rise before frying.

Cut into 2-inch squares and fry, a few at a time, in deep hot oil.

Brown on 1 side, turn and brown the other side. Drain and sprinkle with confectioners? sugar.

Serve hot.

Makes 30


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APPEL BEIGNETS (Appleflappen - a Dutch treat)


1 cup flour
Pinch salt
1 1/2 teaspoons baking powder
1 egg
2/3 cup beer, at room temperature
apples ; Pippins are best but any tart apple will do
Oil for deep frying
Sugar and cinnamon
Confectioners' sugar




Peel and core apples. Slice about 1/4 inch thick and sprinkle each layer with cinnamon and sugar.

Whisk flour, salt and baking powder.

Beat egg into beer; stir into flour mixture.

Dip apple slices in batter, then fry in deep fat until lightly browned. Drain in brown paper bag.

Place on paper towel lined plate or platter then sift confectioners' sugar over each layer or drip in cinnamon and sugar mixture to coat.









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Lazy-Cook Beignets (New Orleans-Style Square Donuts)


1 pkg. (1 lb.) Hot Roll Mix
1/4 cup sugar
1 teaspoon vanilla
Confectioners' sugar, sifted


Prepare roll mix according to package directions, adding 1/4 cup sugar to flour mixture and vanilla to hot water.

When kneading is completed, proceed as follows:

Coat bowl with shortening or oil; roll ball of dough in bowl to coat with oil. Cover with waxed paper and a towel. Refrigerate for several hours or overnight.

Remove dough from refrigerator; punch down and cut in half. On a lightly floured surface, roll each half to make a 9 X 12-inch rectangle. Cut each into 12 (3-inch) squares. Cover with towel and let rise for 30 minutes.

Deep fry beignets, two at a time. Fry 1-1/2 minutes; turn and fry 1-1/2 minutes or until golden brown.

Sprinkle generously with confectioners' sugar.


Yield: 2 dozen


NOTES : Just like they serve at Cafe du Monde, only easier! Convenient hot roll mix is the secret. Don't forget to serve with steaming mugs of strong coffee. (and your guests will think you worked at these all day!!)



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