Beignets

We didn't have powdered sugar, so I mixed granulated sugar and cinnamon, and kind of rolled them in it. I also had maple syrup in a plate to dip (and we all know that maple syrup makes everything better) I found it very very soft, and kind of hard to knead, and so I had to keep sprinkling flour, just so you are prepared for that. More flour on the kneading surface made it all come together nicely, though. They puffed up really nicely and look like little golden pillows.


Beignets
From Debra Fioritto Weber,
Your Guide to French Cuisine.
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Pronounced: be nyeh
INGREDIENTS:
1 packet dried yeast
3-1/2 cups plain flour
1 teaspoon salt
1/4 cup sugar
1-1/4 cups milk
3 eggs, beaten
2 Tablespoons butter, melted
Oil for deep frying
1 cup confectioner's sugar

PREPARATION:
Having the oil at the right temperature is the tricky part of this recipe. The dough should be cooked through without having the outside get too dark brown. Use the first 2-3 beignets as a test. If they are still sticky in the middle and get brown on the outside, allow the oil to cool down slightly before proceeding.

1. Dissolve yeast in 4 Tablespoons of warm water.

2. In a large mixing bowl combine salt, sugar, flour, and mix.

3. Mix in the dissolved yeast, milk, eggs, and melted butter. Mix until a smooth dough is formed.

4. Knead until smooth and elastic. Cover dough with towel and allow to rise for one hour.

5. Roll out dough 1/4" thick on floured surface.

6. Cut rectangular shapes (2" x 3") out of the dough and place on floured jelly roll pan or cookie sheet.

7. Cover with towel and let them rise for an hour, until doubled in size.

8. Heat the oil and fry the beignets in batches turning, until golden. Drain well on paper towels.

9. As each batch is cooked, sprinkle them liberally with the confectioner's sugar.
To serve:
Serve warm with a cup of café au lait. Makes about 20 beignets.

Banana Nut Bread

Banana Nut Bread

2 cups flour
3/4 cup sugar
1/2 cup butter, softened
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange peel
1 teaspooon vanilla
2 medium very ripe mashed bananas
1/4 cup orange juice
1 cup flaked coconut
3/4 cup coasely chopped walnuts

* heat oven to 350
*IN large mixer bowl, comibe first 8 ingredients. Beat at low speed, scraping bowl often, till well mixed (2-3 minutes).
* Add bananas and orange juice, continue beating, scraping bowl often, until well mixed (about 1 minute)
*by hand, stir in coconut and nuts (I do the whole thing by hand though) (batter will be thick)
*spread into greased 9x5" loaf pan or 3 5x3" mini loaf pans. Bake mini loaves 35-45 minutes or 9x5" loaf 60-65 minutes, until wooden toothpick inserted into center comes out clean. cool 10 minutes before removing from pans.

24 servings

Brownies

Brownies

1/2 cup butter (1 stick)
1/2 cup sugar
1/2 cup brown sugar
1/2 cup cocoa powder
2 eggs
1/2 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
1/2 cup chopped pecans or walnuts

*heat oven to 350
*In mixing bowl, beat butter, sugars and cocoa till well blended
* beat in eggs, one at a time
* In small mixing bowl, mix flour, and baking powder together; stir into cocoa mixture
* stir in vanilla and nuts
* pour mixture into greased or foil-lined 8" square cake pan
* bake 25-30 minutes, or until toothpick inserted in center comes out clean
* cool completely before cutting into 2" squares

PAKISTANI POTATO CHICKEN

I didn't put peppers at all, and left out the cilantro at the end. Subbed garlic cloves for garlic paste.



PAKISTANI POTATO CHICKEN

This is a slightly spicy Pakistani dish of chicken and
potatoes. Makes 6 to 7 servings.
Printed from Allrecipes, Submitted by Fatma Athar

----------
1 (4 pound) chicken, cut into pieces
3 tablespoons vegetable oil
4 tablespoons plain yogurt
1/2 teaspoon ground cumin
1 red bell pepper, chopped
1 teaspoon minced fresh
ginger root
2 teaspoons garlic paste
salt to taste
1 green bell pepper, chopped
4 potatoes
1 tablespoon fresh chopped
cilantro, for garnish


Directions
1 In a large pot put chicken, with oil and yoghurt, over
medium heat. Stir together and add the cumin, red bell
peppers, ginger, garlic paste, salt and green bell peppers.
Stir all together, cover pot and simmer over low heat until
the oil separates.
2 Meanwhile, dice the potatoes into large chunks. When
the chicken looks cooked and is no longer pink inside
(after 20 to 30 minutes), add the potatoes and cook on low
heat until tender, adding a little water if necessary. When
chicken and potatoes are done, turn off heat. Garnish with
chopped cilantro and serve. Enjoy!

Pancakes

Source: Better Homes and Gardens

http://recipes.bhg.com

Makes 8 to 10 four-inch or 36 two-inch pancakes (8 servings)

Prep: 10 minutes
Cook: 4 minutes per pancake

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 beaten egg
• 1 cup milk
• 2 tablespoons cooking oil

Directions

1. In a medium mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center of the dry mixture; set aside.

2. In another medium mixing bowl combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy).

3. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Makes 8 to 10 standard-size (4-inch) or 36 dollar-size (2-inch) pancakes (8 servings).

Buckwheat Pancakes: Prepare Pancakes as at left, except substitute 1/2 cup whole wheat flour and 1�/ cup buckwheat flour for the all-purpose flour; substitute brown sugar for the sugar. Nutrition Facts per serving: 111 cal., 5 g total fat (1 g sat. fat)

Buttermilk Pancakes: Prepare Pancakes as at left, except reduce baking powder to 1 teaspoon and add 1/4 teaspoon baking soda to dry mixture; substitute buttermilk or sour milk for the milk. Add additional buttermilk to thin batter, if necessary. Nutrition Facts per serving: 111 cal., 4 g total fat (1 g sat. fat)