What is there not to love about autumn; the cooler temperatures, changing colors, fragrant spices with the smell of fireplaces. And, there is nothing like walking on a fall evening under a full moon or viewing a gorgeous sunset.
As the air changes to a crispy coolness I find myself flying into the kitchen on weekends to turn on the ovens to bake breads or test delicious treats to have for weekday meals [especially after a hectic week]. I must have pie-crust available for when the urge to bake an apple, sweet potato or pumpkin pie takes hold.
All summer long I saw recipes for loaves of bread, beignets and cakes, but couldn’t turn on the oven with the severe heat and humidity outside. Here is one recipe I had to try:
Recipe for Beignets
- Dissolve 2-1/4 tsps. of yeast in warm water, add ½ cup of sugar, a tsps. salt, two eggs, one cup of evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add ¼ cup shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
- Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in hot oil. Drain onto paper towels. Shake confectioners’ sugar onto warm rolls and serve.