Beignes Aux Dattes De Ma Mere (mother’s Date Doughnuts)

Title: Beignes Aux Dattes De Ma Mere (mother's Date Doughnuts)

Categories: French can, Desserts, Armstrong

Yield: 3 servings

2 Eggs, beaten

3/4 c Granulated sugar

1 tb Melted butter

2 1/2 c All-purpose flour

2 1/2 ts Baking powder

1/2 ts Salt

1/4 ts Ground nutmeg

1 c Dates, chopped

1 c Milk

1 ts Lemon extract

3 to 4 dozen doughnuts

Vegetable oil or shortening for deep-frying

In a bowl, combine beaten eggs, sugar and melted butter; beat well. In

another bowl, combine flour with baking powder, salt and nutmeg. Fold

in dates. Add dry ingredients to egg mixture alternately with milk

and lemon extract.

Heat oil in deep-fat fryer to 375 deg F. Drop batter by

tablespoonfuls, 2 or 3 at a time, into hot oil and fry until crisp

and brown, about 3 minutes frying time, turning once. Drain on paper

towels.

Source: A Taste of Quebec by Julian Armstrong Posted by Linda Davis

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