1 package active dry yeast
1 1/2 cup warm water (105 deg. f.)
1/2 cup sugar
1 tsp salt
2 each eggs
1 cup evaporated milk
7 cup sifted all-purpose flour
1/4 cup soft shortening
1 oil for frying
A Recipe for
New Orleans Beignet Doughnuts
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Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
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My mother's menu consisted of two choices: Take it or leave it. |
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This Recipe for New Orleans Beignet Doughnuts is one of thousands in the Recipes-to-go Bread Cookbook.
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
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If you enjoy this New Orleans Beignet Doughnuts Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
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This is a recipe for New Orleans Beignet Doughnuts from the recipe cookbook of Recipes-to-go (Bread)
Food is an important part of a balanced diet. |
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Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
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In large bowl, sprinkle yeast over water; stir to dissolve. Add sugar,
salt, eggs and milk. Blend with rotary beater. Add 4 cups of the
flour; beat smooth. Add shortening; beat in remaining flour. Cover
and chill several hours. Deep fry at 360 degrees 2 to 3 mintues or
until lightly browned on each side. (If beignets don't rise to the
top immediately when you drop them into the oil, the oil isn't hot
enough.) Drain on paper towels. Sprinkle heavily with confectioners'
sugar. Serve hot.
Serves: 10
New Orleans Beignet Doughnuts Recipe brought to you by Recipes To-Go