we dont have any yeast.... self rising flour would be the same though, right??
and we gotta take a nap first
... didnt sleep too well last night
Nooo.. self-rising is not at all the same thing. I once found a site where you can list your ingredients on hand and it would find a recipe for them. I don't remember it, though!
Ok, the recipe I used this morning:
Beignets
[FONT=Nimbus Roman No9 L, serif]
Makes about 2 dozen[/FONT]
[FONT=Nimbus Roman No9 L, serif]1 Envelope Active Dry Yeast = 2 1/4 teaspoons
¾ Cup Water (110F)
¼ Cup Granulated Sugar
½ tsp Salt
1 Beaten Egg
½ Cup Evaporated Milk
3 ½ -3 ¾ Cups A.P. Flour
1/8 Cup Shortening
Vegetable Oil for Frying
Powdered Sugar in a shaker or sifter[/FONT]
[FONT=Nimbus Roman No9 L, serif]
[/FONT]
[FONT=Nimbus Roman No9 L, serif]Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand). Let this sit until frothy, about 5 minutes. [/FONT]
[FONT=Nimbus Roman No9 L, serif]Add the Salt, Egg, and Evaporated Milk. Mix on low speed, then add half of the flour until it starts to come together. [/FONT]
[FONT=Nimbus Roman No9 L, serif]Add the shortening. When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated. Turn the dough onto a floured bench to finish by hand. [/FONT]
[FONT=Nimbus Roman No9 L, serif]Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough. Place the dough into a large oiled bowl, loosely cover and let rise. After the dough has doubled in bulk, punch it down, turn it onto a floured surface and roll out into a ½ thick rectangle. [/FONT]
[FONT=Nimbus Roman No9 L, serif]With a very sharp knife working at a diagonal to the rectangle, cut into 2" wide strips. Now cut into diamond shapes by making diagonal cuts in the opposite direction. [/FONT]
[FONT=Nimbus Roman No9 L, serif]Place the beignets on a floured baking sheet to let rise about 40 minutes in a warm place. [/FONT]
[FONT=Nimbus Roman No9 L, serif]Heat 2-3 inches of vegetable oil in a large saucepan to 350F - 360F. [/FONT]
[FONT=Nimbus Roman No9 L, serif]Place 2-3 beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil). [/FONT]
[FONT=Nimbus Roman No9 L, serif]Remove to paper towel lined plates to drain. Dust generously with powdered sugar. Even more generously than I did!
[/FONT]
How do you take your coffee? This is vacuum brewed, whatever beans Dave gets, he makes a wicked cup o' joe fo' sho'! I like mine sweet and white, mmm.. Oh! and be sure to take a napkin with you.
... i think you may have inspired my wife.... she's 8mos pregnant and thought yours really looked good
... so we may be bout to cook some up
thanks!
