1/2 cup boiling water
2 tbsp shortening
1/4 cup sugar
1/2 tsp salt
1/2 cup evaporated milk
1/2 package yeast
1/4 cup warm water
1 each egg, beaten
3 3/4 cup flour, sifted
1 powdered sugar
Directions
Pour Boiling water over shortening, sugar, and salt. Add milk;
let stand until warm. Dissolve yeast in Warm water; add to milk
mixture along with beaten egg. Stir in 2 cups flour. Beat. Add enough
flour to make a soft dough. Place in a greased bowl. Grease top of
dough, cover with waxed paper and a cloth. Chill until ready to use.
Roll dough to 1/4 inch thickness. Do NOT let dough rise before
frying. Cut into squares and fry a few at a time in deep hot fat (360
degrees). Brown on one side, turn and brown on the other. Drain on
paper towels. Sprinkle with confectioners sugar.
Recipe courtesy of Myrtle Signorelli, Gulfport, Mississippi.
Servings: 30 doughnuts
Beignets (Creole Doughnuts) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert; Nut
The History of Recipes
Experts have tracked the existence of recipes way back into distant history, at least as far back into history as the Egypt of the Pharoahs, and maybe further still. However, generally, these ancient cookbooks were just very basic hieroglyphic instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to food historians are some stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. As we move into The time of the roman empire 25BC a man called Apicius assembled some documents which described recipes prepared by wealthy roman citizens. He recounts how the meals were split into appetizers, main course and dessert, something that is very familiar to us today. Aspicius informs us how the ancient chefs made use of many different aromatic flavors, including a few that are still present in modern kitchens such as bay, fennel and parsley. Over the following few hundred years, the powerful families of Europe tried to lay on the most extravagent banquests, and because of this chefs and their recipes could command a high salary. Even so, it was during the nineteenth century that fine cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, trying out, and recording the recipes that were being prepared for the better households. The introduction of television brought us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Beignets (Creole Doughnuts) recipe.
