I just got a request for beignets (French doughnuts) but can't find a recipe anywhere. I did see where I can order a mix online but that will take too long. Can anyone help? I don't want to lose this potential customer! Thanks!

Here are several:
http://www.google.com/search?hl=en&q=beignet+recipe

hth some,
Tracey

You will find about 20 recipes at
foodnetwork.com, hope this helps

Oh yummy, I don't have a recipe for you, but I can tell you that they are so good. I used to go to a restraunt in my old town that made these! They are just heavenly!

This recipe comes from "The Top 100 New Orleans Recipes of All Time"

yield 24 beignets

1 c. scalded milk
2 Tbs vegetable oil
1 egg, beaten
2 Tbs sugar
1 envelope of dry yeast
3 c flour
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Vegetable oil
Powdered sugar

1. In a large bowl, combine the milk with the 2 Tbs of veg oil, egg ans sugar. Blend thoroughly.

2. Add the dry yeast and stir to dissolve

3. Sift together the flour, salt and spices, then add this mixture to the yeast mixture.

4. Form a large ball of dough, return it to the bowl, cover the bowl with a towel, and allow time for the dough to double in bulk, about 20 minutes. Then punch down and knead until dough is elastic.

5. On a floured board, roll out the dough to 1/4 inch thickness and cut into 4 inch squares. Cover and allow to rise again, about 45 minutes.

6. Pour 3 inches of veg oil into a deep fryer and heat to 375 degrees.

7. Drop in dough squares a few at a time, cooking and turning them until golden.

8. Remove with a slotted spoon and drain on paper.

9. Dust with powdered sugar.

10. Serve hot.

Now, I haven't made this particular recipe before, but so far everything from this book has really been good. Also, when we make beignets, we put powdered sugar in a paper bag, like a lunch bag, and put the beignets in there and then shake. They are messy to eat - but so yummy!!! I miss home now!!!!

Good Luck!!!

Thanks so much! I really appreciate it. What I can't figure out is why this customer (a corporation) wants something like this since everywhere I read says they should be served warm. Hmmm... Well, I'm waiting to hear back from my contact person so we'll see! Thanks, again!

ACK! I just found out that they want 180 of them Thursday morning! Told them they probably wouldn't be very fresh since I'd have to make them on Wed. Waiting to hear what they want to do...

I made them once from the mix from Cafe Dumonde(?). I remember that once standing for very long they got pretty hard.

I am from south Louisiana and I eat beignets and drink community coffee every Friday morning. It's basically biscuit dough fried. There are several ways to make beignets. #1 use biscuit dough. #2 use frozen bread dough found in the frozen food section of the grocery store.(let the bread rise over night in a large ungreased glass bowl. cover with dampened cloth. To speed up process. Place on top of Refrigerator. (it's very warm up there). #3 use bisquick and follow the biscuit recipe. Any one of these methods are wonderfull. I have personally done each one. They all much have pretty much the same taste. I prefer the frozen dough. After choosing a method, stretch dough. Make sure you use vegetable oil get it nice and hot in a frying pan. Once the dough is golden brown flip(or when the dough floats) and place on paper towel or cloth to drain . After all of the dough is fried generously sift powdered sugar. It is important to serve warm. Maybe you could make a sample, Refrigerate it and the next day re-warm in the oven at 180 degress for 5 minutes or so. Hope this helps.

Those are great ideas, jelacop, but I won't have the facilities needed to rewarm them. The client now wants me to find a different cajun-inspired breakfast food that can be picked up and eaten easily by her clients. Any ideas would be greatly appreciated. Ever had sweet potato muffins or blueberry breakfast bars? That's all I've come up with so far online. ACK!

Trying to think of something you could do ahead of time...Well, maybe a Cajun Kringle cake. It's a popular dessert made by Haydel's Bakery http://www.haydelbakery.com/cakes.htm. I've tried to get a recipe for it, but haven't quite got it down yet. Maybe you can make a version of it. Essentially it's a buttery pastry with a pecan filling (like in a pecan pie), covered with a praline icing and pecans sprinkled on top. I know that sounds like a lot of work, but it is sooooo good with coffee in the morning. I'd suggest a King cake, but alot of New Orleanians (my mom included) refuse to eat King cake until it's Twelfth Night and only through Lundi Gras. Look at their website. Maybe you could come up with something.

Maybe just a danish with a pecan filling covered with the praline icing.

She decided on 100 sweet potato muffins and I'm making samples tonight for her to try tomorrow. I guess whatever this is for is a pretty big deal and the orginal caterer backed out. I really hope she likes them! Anyway, what should I charge??

Sorry, I can't help you there. Don't know much on charging for muffins. How about getting the cost of ingredients and then multiplying by 2.5 or 3. I know some people do something similar for their cakes and cookies.