~Mix The Mix #2~

Beignets

There’s nothing like the traditional New Orleans beignet, at least for me there isn’t, but when I am craving one, and I am not in New Orleans, and I am not baking by scratch, a mix will do. This mix came from Cafe Du Monde from New Orleans via the internet during my COVID ramp up and we are using it today for this post of Mix The Mix. Why? Because it is going to expire soon and it needs to be fried up and eaten…

This boxed mix is so simple. 7 oz of water added to 2 cups of the mix. Just follow the directions, you can’t lose here. Mix them, cut them, fry them up and add powdered sugar. That is the basic recipe.

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Hack Tip: I used a pizza cutter to cut these. It is so much easier than a knife. This dough is a bit sticky so this made cutting go fast and clean.

Then, I was craving ham and cheese…

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You can add just about anything you want to them. Essentially they are a doughnut so you can also inject them with chocolate, jellies and get a little spicy if you want to with different seasonings.

Fry them up in medium heat oil. I used Canola. Don’t ask me why, I just did. They are done when they get a nice golden brown on each side. Turn them half way through. They float to the top, just watch them they fry up pretty fast in a few minutes.

Take them out let them drain a bit and add powdered sugar if you like. I like, so I did.

Staying in the sweet and savory zone some were stuffed with ham and cheese others were injected with jelly then leaving the rest with just powdered sugar.

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I have to say, I really liked the ham and cheese. I used a Swiss and it melted nicely within the Beignet. I wasn’t so sure of that turn-out but it did turn out just fine. It was my favorite so far.

A little mix of grain mustard and honey was a perfect dip for the ham and cheese. Next time a beef and veggie combo with gravy or like a chicken and dumplings might be interesting.

So there you have the second Mix The Mix and this one was pretty easy and pretty good.

Babble: There is one thing about these beignets to pass along and that is, to eat them pretty close to after making them. They don’t seem to last that long and they do get a little stale if kept out. I think they are made to fry up and eat right away while nice and warm and, quite frankly the best time to eat them. I would say within an hour-ish at the longest. At least that is the way they turned out for me. Maybe someone can chime in for me to keep them fresher longer, that would be great! Paper bag? The recipe calls for 2 cups and next time I think I will half it. As you can see it made a good batch.

Eat well and stay healthy,

Mrs. Shecky