Tuesday, March 1, 2011

Bites from the Big Easy

With Mardi Gras swift approaching these recipes will get you ready to celebrate Fat Tuesday in delicious style.

This week's cookbook is Louisiana from the American Regional Cooking Library (Culture, Tradition, and History)

New Orleans-style doughnuts

Cooking utensils you'll need:
mixing bowl
measuring cups and spoons
rolling pin
large kettle for deep frying

1 package hot roll mix (1 pound)
1/4 cup sugar
1 teaspoon vanilla
confectioners' sugar
vegetable oil

Prepare roll mix according to package directions, adding the extra sugar and vanilla for added richness. When dough has risen once, punch down and cut in half. On a lightly floured surface, roll each half to make a rectangle that is 9 inches long and 12 inches wide. Cut each rectangle into 12 three-inch squares. Cover with a towel and let rise for 30 minutes. Meanwhile, fill a large cooking pot about two-thirds full of oil and heat. Oil is hot enough when dough sizzles and begins to turn brown when it is placed in the oil. (Be very careful not to burn yourself on the hot oil.) Deep fry the beignets, two at a time, for one and a half minutes on each side, until both sides are golden brown. Remove from oil and let drain on paper towels. Sprinkle Generously with confectioners' sugar. makes 2 dozen.

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