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Reviewed French Quarter Beignets
Feb 26, 2011 on FoodNetwork.com
“I managed to lose my old beignet recipe. This one is better. I make half a recipe and leave the rest of the dough in the fridge for the next day. It works like a charm for several days.
To a true southerner, what I'm about to suggest would probably be regarded as heresy. After letting them cool for a couple minutes I split...”