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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: BEIGNETS WITH BUTTERSCOTCH SAUCE

  3. Categories: Cajun, Desserts

  4. Yield: 6 servings

  5. 1/4 c Water,warm (105-115'F.)

  6. 1 pk Active dry yeast

  7. 4 Eggs,at room temperature

  8. 1/2 c Butter or margarine,softened

  9. 1/3 c Sugar

  10. 2 t Orange rind,grated

  11. 1 T Rum

  12. 1/2 t Salt

  13. 4 c Flour,all-purpose

  14. Vegetable oil

  15. Sugar,confectioners',sifted

  16. --BUTTERSCOTCH SAUCE--

  17. 3/4 c Brown sugar,light

  18. 1/4 c Corn syrup,light

  19. 1 T Butter or margarine

  20. 1/4 c Half-and-half

  21. 1/2 t Vanilla

  22. 1. Measure warm water into large warm bowl.

  23. 2. Sprinkle in yeast; stir until softened.

  24. 3. Add eggs, butter, sugar, orange rind, rum, vanilla and salt; beat until

  25. smooth.

  26. 4. Gradually mix in 3 1/2 cups flour until smooth.

  27. 5. Turn out onto lightly floured surface; knead in remaining 1/2 cup flour

  28. until smooth.

  29. 6. Cover; refrigerate 2 to 3 hours or overnight.

  30. 7. Punch down dough; turn out onto lightly floured surface and divide in

  31. 8. Roll out each half to 3/8-inch thickness; cut into 1 3/4-inch rounds.

  32. 9. Cover; let stand 20 minutes.

  33. 10. In large skillet, heat oil (1 inch deep) to 375'F.

  34. 11. Fry beignets 2 to 3 minutes, turning once, until golden brown on both

  35. sides.

  36. 12. Drain on paper towels and sprinkle with confectioners' sugar.

  37. 13. Serve warm with Butterscotch Sauce.

  38. ** BUTTERSCOTCH SAUCE **

  39. 1. Combine brown sugar, corn syrup and butter in saucepan.

  40. 2. Bring to a boil over low heat, stirring constantly.

  41. 3. Remove from heat and stir in half-and-half and vanilla.

  42. 4. Serve warm. --

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