Title: Beignets with butterscotch sauce
 Categories: Cajun, Desserts
      Yield: 6 Servings
 
    1/4 c  Water,warm(105-115'F.)
      1 pk Active dry yeast
      4    Eggs,at room temperature
    1/2 c  Butter or margarine,softened
    1/3 c  Sugar
      2 ts Orange rind,grated
      1 tb Rum
    1/2 ts Vanilla
    1/2 ts Salt
      4 c  Flour,all-purpose
           Vegetable oil
           Sugar,confectioners',sifted

MMMMM---------------------BUTTERSCOTCH SAUCE--------------------------
    3/4 c  Brown sugar,light
    1/4 c  Corn syrup,light
      1 tb Butter or margarine
    1/4 c  Half-and-half
    1/2 ts 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 1/2 cups flour until smooth.
  
  5. Turn out onto lightly floured surface; knead in remaining 1/2 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 3/8-inch thickness; cut into 1 3/4-inch
  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 half-and-half and vanilla.
  
  4. Serve warm.