| NEW ORLEANS BREAKFAST PUFFS |
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Makes 32 puffsCRISCO Oil for deep frying 1-1/2 cups all-purpose flour 1/2 cup confectioners sugar 1 teaspoon baking powder 1 teaspoon salt 3/4 teaspoon nutmeg 1/2 cup milk 1/2 cup water 1/4 cup CRISCO Oil 1-1/2 teaspoons grated lemon peel 3 eggs Confectioners sugar Heat 2 or 3 inches Crisco Oil to 365ºF in deep fryer or deep saucepan. Combine flour, 1/2 cup confectioners sugar, baking powder, salt and nutmeg in small bowl. Combine milk, water, oil and lemon peel in medium saucepan. Heat to boiling on medium-high heat. Add flour mixture all at once. Beat by hand until mixture pulls away from side of pan and forms ball. Remove from heat. Cool slightly. Add eggs, one at a time, beating after each addition. Drop dough by tablespoonfuls into oil heated to 365ºF. Fry 3 or 4 at a time for 4 to 6 minutes or until golden brown. Turn as needed for even browning. Drain on paper towels. Sprinkle with confectioners sugar. |
