2� teaspoons active dry yeast
1� cups warm water (110 degrees F)
� cup white granulated sugar
1-teaspoon salt
2 eggs
1-cup evaporated milk
7 cups all-purpose flour
� cup shortening
1-quart vegetable oil for frying
� cup confectioners' sugar
In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours. Roll out dough 1/8 inch thick. Cut into 2 � inch squares. Fry in 360 F hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.Shake confectioners' sugar on hot beignets. Serve warm.
A Creole prides himself on turning situations to his advantage� speaking wittily and persuasively on a wide range of subjects� being masculine or feminine almost to fault� and on thriftily preparing and leisurely enjoying well-seasoned foods or delicately-sweetness treats, such as Beignets and a cup of Cafe' au lait. In short, the Creole lifestyle combines the volatility by the hot and humid climate, which is so much a part of Southern Louisiana.
