RECIPES: 03 04

Traditional Pound Cake 

1 lb. flour

1 lb. butter

1 lb. egg (8)

1 lb. sugar

1 lb. assorted dried fruit (currants, sultanas, and raisins, or some maraschino cherries)

Cream butter and sugar together until fluffy. Beat in eggs. Gradually sift in dry ingredients. Transfer to greased and floured baking pan. Bake at 350° until toothpick inserted in center shows no moist crumbs; and top forms a nice crusty surface.

 

Beignets 

1 pkg. dry yeast

½ c. warm water

½ c. evaporated milk

1 egg

1 tsp. vanilla extract

1 Tbsp. oil

¼ c. sugar

1 tsp. salt (optional)

3 c. flour

Oil for deep frying

Powdered sugar

Dissolve yeast in warm water. Add next five ingredients plus optional salt, if using. Beat in flour. Dough will be sticky. On floured board, roll out dough to about 1/8” Cut into 2” squares. Heat oil to 370°. Drop beignets in oil a few at a time. As they puff, turn over to brown other side. Remove, drain and dust with powdered sugar. Makes 2-3 dozen.