Recipes

Sign up to Receive Special Offers

I just want you to know that I feel this is the greatest list of breakfast food recipes that I have ever come across. Believe me, I surf the web many hours a day and I am lucky to have found this web site. Keep up the good work.

~ Carole

Shop

Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Beignets Recipe

Brought to you by Lanier Publishing Recipes

print recipe

add recipe to album

Ingredients:
1/2 cup warm water (105-115 degrees)
1 package dry yeast
1 5-oz. can evaporated milk
1 egg, beaten
1 teaspoon vanilla
2 tablespoons oil
1/4 cup sugar
1 teaspoon salt
3 3/4 cups flour
Oil for deep frying
Powdered sugar
.

Instructions:
In a large mixing bowl dissolve yeast in water. Add milk, egg, vanilla, oil, sugar and salt. Add flour, beating vigorously. Dough will be very sticky (we let ours sit overnight in the fridge covered with plastic wrap, fastened by a rubber band).

On a heavily floured surface, place a fourth of the dough, roll our with a well-floured rolling pin to about 1/8" thickness. Cut into 2" squares (a pizza cutter works great). Heat oil to 370 degrees or until 2 matches floating in oil ignite.

Drop beignets a few at a time into oil. They will rise to surface and puff up. As they puff up, turn over to brown the other side. Remove and drain on paper towels or paper plates, dust with powdered sugar.

Serve warm. Unused dough can be refrigerated up to one week