Beignets and Cream Cheese Brownies

Courtesy of the "All-New Ultimate Southern Living Cookbook", I'd love to share these fabulous recipes with you.

1. Beignets - The word "beignet" is French for "fritter". They remind me of New Orleans. Light, fluffy, and delicious. Kids especially enjoy helping "dust" these tasty treats. The easiet method is to pour the sugar in a paper bag, place the hot, drained, beignets inside, and shake. Be prepared for lots of giggles, clouds of powdered sugar, and a wonderful tast of a special part of the South.

Prep: 30 minutes. Cook: 2 minutes per batch. Other: 1 hour, 30 minutes

1 (1/4 ounce) envelope active dry yeast
3 tablespoons warm water
3/4 cup milk
1/4 cup granulated sugar
1/4 cup shortening
1 tsp salt
1 large egg, lightly beaten
3 cups flour
2 1/2 to 3 quarts canola oil
Powdered sugar

1. Combine yeast and 3 tablespoons warm water in a large bowl; let stand 5 minutes. I always cover the bowl to hold the heat in...it seems to help the yeast rise better.
2. Heat milk in a small saucepan over medium heat (do not boil). Stir in sugar, shortening, and salt. Cook to lukewarm (100-110 degrees).u
3. Add milk mixture, egg, and 2 cups flour to yeast mixture, stirring well. Gradually stir in enough remaining flour to make a soft dough.
4. Turn dough out onto a floured surface; knead 8 to 10 minutes or until dough is smooth and elastic. Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk.
5. Punch dough down, and turnout onto a floured surface. Roll dough into a 12- X 10- inch rectangle; cut into 2-inch squares. Place on a floured surface; cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
6. Pour oil to a depth of 2 to 3 inches into a Dutch oven; heat to 375. Gently lower (don't drop) beignets into oil using a spatula.Fry beignets, in batches, 1 minute on each side or until golden. Drain on paper towels; sprinkle with powdered sugar while still hot. Yield: 2 1/2 dozen.

2. Cream Cheese Brownies. YUM.
prep: 15 minutes. Cook: 45 minutes.

4 (1-ounce) unsweetened chocolate baking squares
4 (1-ounce) semi-sweet chocolate baking squares
1/3 cup butter or margarine
2 (3-ounc) packages cream cheese, softened
1/4 cu butter or margarine, softened
2 cups sugar, divided
6 large eggs, divided
1 tsp vanilla extract
2 tablespoons flour
1 1/2 cups semisweet chocolate morsels, divided
2 teaspoons vanilla extract
1 cup flour
1 tsp baking powder
1 tsp salt

1. Microwave first 3 ingredients in a 1-quart glass bowl at HIGH 1 minute or until melted, stirring to blend together. Cool and set aside.
2. Beat cream cheese and 1/4 cup butter at medium peed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add 2 eggs, 1 at a time, beating until blended. Stir in 1 teaspoon vanilla. Fold in 2 tablespoons flour and 1/2 cup chocolate morsels;set aside.
3. Beat remaining 4 egs in a large bowl at medium speed. Gradually add remaining 1 1/2 cups sugar, beating well. Add melted chocolate mixture and 2 teaspoons vanilla; beat mixture util well blended.
4. Combine 1 cup flour, baking powder, and salt; fold in chocolate batter until blended, and stir in remaining 1 cup chocolate morsels.
5. Reserve 3 cups chocolate batter; spread remaining batter evenly in a greased 13- x 9-inch pan. Pour cream cheese mixture over batter. Top with reserved 3 cups chocolate batter; swirl mixture with a knife.
6. Bake at 325 for 40 to 45 minutes. Cool and cut brownies into squares. Yield: 1 1/2 dozen.

To make these brownies EVEN MORE rich, drizzle with caramel sauce and hot fudge, and serve with vanilla ice cream.

Enjoy.