Beignets with Butterscotch Sauce

1/4 c Water,warm(105-115`F.)

1 pk Active dry yeast

4 Eggs,at room temperature

1/2 c Butter or margarine,softened

1/3 c Sugar

2 t Orange rind,grated

1 T Rum

1/2 t Vanilla

1/2 t Salt

4 c Flour,all-purpose

Vegetable oil Sugar,confectioners`,sifted -----------------------------BUTTERSCOTCH SAUCE----------------------------- 3/4 c Brown sugar,light

1/4 c Corn syrup,light

1 T Butter or margarine

1/4 c Half-and-half

1/2 t Vanilla

1. Measure warm water into large warm bowl.

2. Sprinkle in yeast; stir until softened.

3. Add eggs, butter, sugar, orange rind, rum, vanilla and salt; beat until

smooth. 4. Gradually mix in 3 1/2 cups flour until smooth.

5. Turn out onto lightly floured surface; knead in remaining 1/2 cup flour

until smooth. 6. Cover; refrigerate 2 to 3 hours or overnight.

7. Punch down dough; turn out onto lightly floured surface and divide in

half. 8. Roll out each half to 3/8-inch thickness; cut into 1 3/4-inch rounds.

9. Cover; let stand 20 minutes.

10. In large skillet, heat oil (1 inch deep) to 375`F.

11. Fry beignets 2 to 3 minutes, turning once, until golden brown on both

sides. 12. Drain on paper towels and sprinkle with confectioners` sugar.

13. Serve warm with Butterscotch Sauce.

*** BUTTERSCOTCH SAUCE *** 1. Combine brown sugar, corn syrup and butter in saucepan.

2. Bring to a boil over low heat, stirring constantly.

3. Remove from heat and stir in half-and-half and vanilla.

4. Serve warm.