Beignets with Butterscotch Sauce
| Yield: | 6 Servings |
| Categories: | Cajun, Desserts |
| 1/4 | c | Water,warm(105-115'F.) |
| 1 | pk | Active dry yeast |
| 4 | Eggs,at room temperature | |
| 1/2 | c | Butter or margarine,softened |
| 1/3 | c | Sugar |
| 2 | ts | Orange rind,grated |
| 1 | tb | Rum |
| 1/2 | ts | Vanilla |
| 1/2 | ts | Salt |
| 4 | c | Flour,all-purpose |
| Vegetable oil | ||
| Sugar,confectioners',sifted | ||
| BUTTERSCOTCH SAUCE | ||
| 3/4 | c | Brown sugar,light |
| 1/4 | c | Corn syrup,light |
| 1 | tb | Butter or margarine |
| 1/4 | c | Half-and-half |
| 1/2 | ts | Vanilla |
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