Beignets

1/4 c warm water

1 rounded T quick rising active dry yeast

1/4 c sugar

3 c flour

1 1/2 t baking powder

1/2 t baking soda

1/2 t salt

4T cold butter (cut up)

3/4 c buttermilk

1 large egg

1/4 powdered sugar

Place water in bowl and sprinkle with yeast and 1 T sugar. Let stand foaming for 5 minutes.

In a different bowl mix dry ingredients. Cut butter in the dry ingredients with pastry cutter until well blended. Pour yeast mixture on top and mix until well blended. Knead dough for a few minutes. Let rise for 10 minutes. Roll out dough and cut into approx 1 1/2" pieces. Place on greased cookie sheet and let rise for 20 minutes.

Bake on 400 degrees for 10 minutes or until golden brown. Rotating baking sheets between upper and lower racks half way through.

Good Housekeeping January 2010

Bacon-wrapped water chestnuts

• 1 lb. sliced bacon, cut in half
• 1 can (16 oz.) whole, peeled water chestnuts, drained
• 3/4 cup Heinz 57® Sauce
• 1/2 cup sugar
• 1/3 cup brown sug
• 
  
• Preheat oven to 350°F
• Wrap one piece of bacon around each water chestnut and secure with toothpicks. Place in glass 9 x13 baking dish and bake for 25 to 35 minutes. Remove from oven and drain fat.
• In the meantime, in a medium saucepan over medium heat, mix together 57 Sauce and sugars, stirring until dissolved.
• Pour sauce mixture over water chestnuts and bake for additional 10 to 15 minutes. Serve warm.

TIP: VARIATION: Garnish with chopped green onions.

Heinz 57 Sauce