Happy Monday – the day before the Big celebration of Mardi Gras.

The weekend was fun and busy – I will post more pictures and you tube link of Parade.

We all ate too much ,caught lots of throws and had a fun time.

Today – How about a New Orleans classics

beignets

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1/2 cup white sugar

 

• 1 teaspoon salt
• 2 eggs

• 1 cup evaporated milk
• 7 cups all-purpose flour
• 1/4 cup shortening
• 1 quart vegetable oil for frying
• 1/4 cup confectioners’ sugar

 

 

Directions

 

 

1. In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
2. Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
3. Shake confectioners’ sugar on hot beignets. Serve warm.

With a good Cup of Louisiana coffee you can’t go wrong – Lisa