MMMMM----- Meal-Master Recipe

      Title: Beignets With Butterscotch Sauce
 Categories: Doughnuts
      Yield: 6

    1/4 c  Water,warm(105-115'F.)
      1 pk Active dry yeast
      4    Eggs,at room temperature
    1/2 c  Butter or
           Margarine,softened
    1/3 c  Sugar
      2 ts Orange rind,grated
      1 tb Rum
    1/2 ts Vanilla
    1/2 ts Salt
      4 c  Flour,all-purpose
           Vegetable oil
           Sugar,confectioners',sifted
MMMMM----------------------- BUTTERSCOTCH SAUCE --------------------------
    3/4 c  Brown sugar,light
    1/4 c  Corn syrup,light
      1 tb Butter or margarine
    1/4 c  Half-and-half
    1/2 ts Vanilla

  1. Measure warm water into large warm bowl. 
  
  2. Sprinkle in yeast; stir until softened. 
  
  3. Add eggs, butter, sugar, orange rind, rum, vanilla and salt; 
  beat until smooth. 
  
  4. Gradually mix in 3 1/2 cups flour until smooth. 
  
  5. Turn out onto lightly floured surface; knead in remaining 1/2 
  cup flour until smooth. 
  
  6. Cover; refrigerate 2 to 3 hours or overnight. 
  
  7. Punch down dough; turn out onto lightly floured surface and 
  divide in half. 
  
  8. Roll out each half to 3/8-inch thickness; cut into 1 3/4-inch 
  rounds. 
  
  9. Cover; let stand 20 minutes. 
  
  10. In large skillet, heat oil (1 inch deep) to 375'F. 
  
  11. Fry beignets 2 to 3 minutes, turning once, until golden brown 
  on both sides. 
  
  12. Drain on paper towels and sprinkle with confectioners' sugar. 
  
  13. Serve warm with Butterscotch Sauce. 
  
  *** BUTTERSCOTCH SAUCE *** 
  
  1. Combine brown sugar, corn syrup and butter in saucepan. 
  
  2. Bring to a boil over low heat, stirring constantly. 
  
  3. Remove from heat and stir in half-and-half and vanilla. 
  
  4. Serve warm. From: Michael Orchekowski

  Exported from Home Cookin 4.8  (http://www.mountain-software.com)

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