Wednesday, September 29, 2010

A Treat For The Fair.

It's that time of year again. The State Fair will be starting very soon and we are all getting excited. That taffy is something that dreams are made of. Thank goodness my sweet Aunt Nae always sends me a box. My dentist thanks her too. I was thinking of all the wonderful foods that are available at the fair and decided to post a recipe for blueberry beignets. Oh good. The lady that I got the recipe & picture from ( says that her little boy told her these were like "little pillows you could eat". I can't understand why that makes me want to eat these even more, but it does. This recipe is a little on the long side and sounds slightly complicated, but it really isn't. Don't be afraid to try it (unless you're a diabetic, then should you be very afraid). Here's the recipe: 1/4 cup granulated sugar (divided), 1 1/2 tsp active dry yeast, 1/2 cup evaporated milk, 1/2 tsp grated lemon zest, 1 tsp vanilla, 1 egg (beaten), 2 Tbsp shortening, 1/2 tsp table salt, 3 cups all-purpose flour, 1 cup fresh blueberries, vegetable oil for frying, and powdered sugar for dusting.  In a small bowl, dissolve 2 tsp sugar in 3/4 cup warm water. Sprinkle on yeast and let stand for 10 mins. or until yeast is bubbly. In the bowl of a stand mixer fitted with a paddle attachment, mix together the remaining sugar, evaporated milk, lemon zest, vanilla, egg, shortening, and salt. Add yeast and beat until smooth. Beat in the flour, 1/2 cup at a time, until a soft, sticky dough forms. Stir in blueberries until just combined. Spray a clean bowl with non-stick spray and transfer the dough to the bowl. Cover with plastic wrap and refrigerate for 6 hours or overnight. Next, on a lightly floured surface roll out the dough to form a rectangle about 20 x 16 inches and 1/4 inch thick. Using a sharp knife, cut the dough into 2 1/2 inch squares. Then, heat the oil in a deep pot until a candy thermometer registers 360 degrees F or use a deep fat fryer. Fry the beignets, a few at a time to avoid overcrowding, for about 2 minutes, turning frequently, until golden brown. Remove from oil with a slotted spoon and transfer to a cooling rack lined with paper towels and set over a baking sheet to cool. Finally, dust generously with powdered sugar. Mmmm......add a cup of mocha and well, words just leave me at this point. Make these soon. You'll be so very glad you did.

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