Cajun & Southern Recipes

I used to make these when we lived in Denver and couldn't get Beignets. In the wintertime, I would call the neighbors over and serve them with coffee and hot chocolate. They are famous in New Orleans, and are served in a few places on the Gulf Coast, where I live. If I want, I can have them anytime and Mary Mahoney's in Biloxi.

Beignéts

(French Market Doughnuts)

1/2 cup boiling water
2 tablespoons shortening
1/4 cup sugar
1/2 teaspoon salt
1/2 package yeast
1/4 cup warm water
1 egg, beaten
3 3/4 cups sifted flour
Confectioners sugar

In a large mixing bowl, pour the boiling water over the shortening, sugar and salt.
Add the milk and let stand until warm. In a small bowl, dissolve the yeast in the warm water and add to the milk mixture with the egg. Stir in 2 cups flour and beat. Add enough flour to make a soft dough. Place the dough in a greased bowl, turning to grease the top. Cover with waxed paper and a cloth and chill until ready to use.

On a lightly floured surface, roll the dough to 1/2" thickness. Do not let dough rise before frying. Cut into 2 or 3-inch squares and fry, a few at a time, in deep hot fat (360º F.). Brown on 1 side; turn and brown on the other side. Drain on paper towels. Sprinkle with the confectioners' sugar and serve hot. Makes 30 doughnuts.

Recipe from Best of the Best From Louisiana
(and a newspaper clipping I've had for over 25 years)

Christmas Recipes

When I have time, I'll add more recipes.

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