Beignets

Beignets - Barbara Petersen

(Yeilds 5 dozen)

1 package active dry yeast

1 1/2 cups warm water

1/2 cup sugar

1 teaspoon salt

2 beaten eggs

1 cup evaporated milk

5 cups unbleached, flour

2 cups freshly ground barley flour

1/4 cup butter flavored shortening

oil for frying

powdered sugar

Instructions:

In a large mixing bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs and milk. Blend with a blender. Add barley flour and beat until smooth. Add shortening and beat in remaining flour. Cover with plastic wrap and chill overnight. Roll out on a floured board to 1/8 inch thick. Cut into 2 1/2 inch squares. Deep fry at 350 degrees for 2-3 minutes until lightly browned on both sides. Drain on towel and sprinkle with powdered sugar. Serve HOT! (The barley flour is what makes the difference in this recipe.)