---------- Recipe via Meal-Master (tm) v8.02
  
       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 t  Orange rind,grated
       1 T  Rum
     1/2 t  Vanilla
     1/2 t  Salt
       4 c  Flour,all-purpose
            Vegetable oil
            Sugar,confectioners',sifted
 
 -----------------------------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
   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.
  
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