Recipe - Beignets With Butterscotch Sauce

One fourth cup Water,warm(105115'F.)
1 pack Active dry yeast
4 Eggs,at room temperature
One half cup Butter or margarine,softened
1/3 cup Sugar
2 teaspoon Orange rind,grated
1 tablespoon Rum
One half teaspoon Vanilla
One half teaspoon Salt
4 cup Flour,allpurpose
Vegetable oil
Sugar,confectioners',sifted

BUTTERSCOTCH SAUCE
Three fourths cup Brown sugar,light
One fourth cup Corn syrup,light
1 tablespoon Butter or margarine
One fourth cup Halfandhalf
One half teaspoon Vanilla

1. Measure warm water into large warm bowl.

2. Sprinkle in yeast; stir until softened.

3. Add eggs, butter, sugar, orange rind, rum, vanilla and salt; beat until
smooth.

4. Gradually mix in 3 One half cups flour until smooth.

5. Turn out onto lightly floured surface; knead in remaining One half cup flour
until smooth.

6. Cover; refrigerate 2 to 3 hours or overnight.

7. Punch down dough; turn out onto lightly floured surface and divide in
half.

8. Roll out each half to 3/8inch thickness; cut into 1 3/4inch rounds.

9. Cover; let stand 20 minutes.

10. In large skillet, heat oil (1 inch deep) to 375'F.

11. Fry beignets 2 to 3 minutes, turning once, until golden brown on both
sides.

12. Drain on paper towels and sprinkle with confectioners' sugar.

13. Serve warm with Butterscotch Sauce.

*** BUTTERSCOTCH SAUCE ***

1. Combine brown sugar, corn syrup and butter in saucepan.

2. Bring to a boil over low heat, stirring constantly.

3. Remove from heat and stir in halfandhalf and vanilla.

4. Serve warm.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini