Beignets With Butterscotch Sauce

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Beignets With Butterscotch Sauce

desserts, cajun

1/4 cup water,warm(105-115'f.)
1 pkg active dry yeast
4 eggs,at room temperature
1/2 cup butter or margarine,softened
1/3 cup sugar
2 teaspoon orange rind,grated
1 tablespoon rum
1/2 teaspoon vanilla
1/2 teaspoon salt
4 cup flour,all-purpose
1 vegetable oil
1 sugar,confectioners',sifted
----BUTTERSCOTCH SAUCE----
3/4 cup brown sugar,light
1/4 cup corn syrup,light
1 tablespoon butter or margarine
1/4 cup half-and-half
1/2 teaspoon 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.