Beignes Aux Dattes De Ma Mere (mother's Date Doughnuts)

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Title: Beignes Aux Dattes De Ma Mere (mother's Date Doughnuts)
Categories: French can, Desserts, Armstrong
Yield: 3 servings

2 Eggs, beaten
3/4 c Granulated sugar
1 tb Melted butter
2 1/2 c All-purpose flour
2 1/2 ts Baking powder
1/2 ts Salt
1/4 ts Ground nutmeg
1 c Dates, chopped
1 c Milk
1 ts Lemon extract

Servings: 3 to 4 dozen doughnuts

Vegetable oil or shortening for deep-frying

In a bowl, combine beaten eggs, sugar and melted butter; beat well. In
another bowl, combine flour with baking powder, salt and nutmeg. Fold
in dates. Add dry ingredients to egg mixture alternately with milk
and lemon extract.

Heat oil in deep-fat fryer to 375 deg F. Drop batter by
tablespoonfuls, 2 or 3 at a time, into hot oil and fry until crisp
and brown, about 3 minutes frying time, turning once. Drain on paper
towels.

Source: A Taste of Quebec by Julian Armstrong Posted by Linda Davis

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