patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Cafe Du Monde, New Orleans
Buy at AllPosters.com
La Belle Cuisine
French Market Beignets
A Gracious Plenty:
Recipes and Recollections
from the American South
by John T. Edge, 1999, G. P. Putnam’s Sons
and Reminiscences of New Orleans”
Parents Club of Ursuline Academy, New Orleans, LA
treat sold by street vendors in New Orleans [and by
Morning Call], these fluffy, yeasty, sugary
are our answer
Yield: 10 to
1 cup milk,
dark brown sugar
enriched plain flour
1 large egg
Oil for deep
Heat the milk
in a saucepan to the scalding stage. Do not let it scorch. Stir often. Place
the margarine in a large mixing bowl and add the brown sugar
sugar. Pour in the scalded milk and stir until the margarine
is melted. Let
cool to lukewarm. Add the yeast and stir until the yeast is dissolved. Sift
together the flour, nutmeg, and salt. Gradually add about half the flour
mixture to form a batter. Add the egg and beat thoroughly. Stir in
remaining flour mixture. Cover and set aside to allow to double in bulk
(about 1 hour).
Roll out on a floured board to a 1/4-inch thickness. Cut into diamond
shapes. Cover. Let rise in a warm place for 30 minutes to 1 hour.
hot oil (385 degrees F), turning only once. Drain and dust with confectioners’
sugar. Serve warm.
Featured Archive Recipes:
Click for virtual cafe au lait!
Index - Breakfast Recipe Archives
Do you know what it means
to miss New Orleans?
Yummy Muffin Recipes
Daily Recipe Index
Recipe Archives Index