Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Aunt rose's mardi gras doughnuts   Yield: 6 Servings   2 c Flour      2 tb Sugar 2 ts Baking powder      1/2 c Milk 2 Eggs      1 pn Salt 1 ts Pure vanilla extract  Oil for deep frying Powdered sugar { Submitted by Alcee-Hymet Family } Mix the flour sugar and baking powder together in a bowl. Make a well in the middle and add the eggs milk salt and vanilla. Beat these together and gradually work on the flour. Roll out on a floured board to about 1/4 inch or a little thinner if preferred. Cut the dough into 2 x 4-inch strips and simply make 3 or 4 slits in the center of each. Fry in deep oil until golden brown. Sprinkle with powdered sugar. HINT: These will be firmer than doughnuts. Yield: approximately 18 to 20. [ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]