---------- Recipe via Meal-Master (tm) v8.02
  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 t  Orange rind,grated
       1 T  Rum
     1/2 t  Vanilla
     1/2 t  Salt
       4 c  Flour,all-purpose
            Vegetable oil
 -----------------------------BUTTERSCOTCH SAUCE-----------------------------
     3/4 c  Brown sugar,light
     1/4 c  Corn syrup,light
       1 T  Butter or margarine
     1/4 c  Half-and-half
     1/2 t  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
   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
   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
   12. Drain on paper towels and sprinkle with confectioners' sugar.
   13. Serve warm with 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.