1/4 cup water
2 teaspoons sugar
1/2 cup evaporated milk
1 package active dry yeast
3 1/2 cups all-purpose flour
1 egg
2 tablespoons lard (shortening)
1 teaspoon salt
1/2 teaspoon freshly grated nutmeg, optional
Vegetable oil
Powdered sugar

In a medium saucepan over low heat, combine water, 2 teaspoons sugar and evaporated milk;heat to warm (but not hot). Remove from heat and stir in yeast. Let stand 5 to 10 minutes. In a food processor, combine flour, egg, shortening, salt and nutmeg; blend well. Add yeast mixture. Turn blender on and off 4 or 5 times to bring dough together until fairly smooth and non-sticky. If additional flour is needed, add 1 to 2 tablespoons at a time; process just until blended. Place dough on a lightly floured surface; form into a smooth ball. Lightly coat with oil and place in a large bowl. Cover with plastic wrap. Let rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down dough. Turn out onto a lightly floured surface. Roll out dough into a rectangle about 1/2 inch thick. Working at a diagonal to rectangle, with a sharp knife, cut dough into 2-inch-wide strips, moving from left to right. Starting at top left and moving toward bottom of rectangle, cut dough diagonally into 2-inch-wide strips to form diamond shapes and place 1/2-inch apart on ungreased baking sheets. Use all dough, cover and allow to rest and rise about 45 minutes. In a large saucepan with hot oil, cook until brown on both sides. Remove and drain Beignets on paper towels. Sift powdered sugar over hot beignets; serve hot.

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Bernice Caulter

Beignets Recipe from:

Louisiana Hometown Cookbook Southern Creole Cajun Recipes

Louisiana Hometown Cookbook

Also try : Benne Seed Cookies Recipe

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