Beignets
Creole Doughnuts
from
"Deck O'Meals" published by Buddy Kivett
I
truly want to thank all those folks who helped me with
these recipes and revealed their cooking secrets. Without
their help I would be, how you say, up the creek without
a paddle. So heat up the cook stove, rattle those pots
and pans and enjoy some dern good eating! Buddy
Kivett
Ingredients:
- 1/2
cup boiling water
- 2
tbsp. shortening
- 1/4
cup sugar
- 1/2
tsp. salt
- 1/2
cup evaporated milk
- 1/2
package yeast
- 1/4
cup warm water
- 1
egg, beaten
- 3
3/4 cups silted flour (approximately)
- Confectioners
sugar
Cooking
Instructions:
-
Pour
boiling water over shortening, sugar and salt.
-
Add
milk and let stand until warm.
-
Dissolve
yeast n warm waater and add to milk mixture with
the beaten egg.
-
Stir
in 2 cups flour. Beat Add enough flour to make a
soft dough.
-
Place
in a greased bowl; grease top of dough, cover with
waxed paper and a cloth; chill until ready to use.
-
Roll
dough to 1/8-inch thickness.
-
Do
not let dough rise before frying.
-
Cut
into squares and fry, a few at a time, in deep hot
fat (360 F); brown on one side, turn and brown on
other.
-
Drain
on absorbent paper.
-
Sprinkle
with confectioners sugar.
Yields
2 1/2 dozen If
you like this recipe....
and would like to find out how how to get your Deck-O-Meals
from Buddy,
just
Enjoy
the taste of New Orleans!
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