Where I come from, New Orleans, Lagniappe means "a little something extra."

So here's one of my favorite recipes...I hope you enjoy it.

Beignets (Creole doughnuts)

Ingredients

• 1/2 cup boiling water
• 2 tablespoon shortening
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 cup evaporated milk
• 1/2 package yeast
• 1/4 cup warm water
• 1 beaten egg
• 3 3/4 cups sifted flour
• Confectioners sugar
• Fat or oil for deep frying

Instructions

Pour boiling water over the shortening, sugar and salt. Add milk and let stand until warm.

Dissolve yeast in warm water and add to milk mixture with beaten egg.

Stir in 2 cups of the flour. Slowly add enough flour to make a soft dough.

Place in a greased bowl; turn to grease top of dough then cover with wax paper and a cloth. Chill until ready for use (at least an hour, or over night).

Do not let dough rise again before frying. Roll dough to 1/4-inch thickness. Cut into squares and fry a few at a time in deep hot fat or vegetable oil (360 degrees). Brown on one side, turn and brown on the other.

Drain on absorbent paper. Serve hot, sprinkled with confectioners sugar, with your favorite coffee.