Back to beignets again, because G.R. Hoff asked for them. Besides which, they are irresistibly delicious. Utterly. Totally.

And, like certain other things, you can’t eat just one! (Or, if you can, you have more willpower than any of the rest of us want to imagine, let alone think about.)

So, beignets. Starting us off, longtime Forum helper-outer Hazel Venables of Stanwood writes, “As tourists in New Orleans some years ago, my husband and I relished the gumbos and other Creole and Cajun dishes. We had our share of beignets at the French Market, where I purchased a nifty recipe book, ‘Cooking New Orleans Style,’ with good intentions of trying several offerings, including the beignets.

“Well, the good intentions stayed that way — as intentions only. So I can’t vouch for this recipe. But I hope G.R. Hoff will give it a try.”

Then, for those who need to feed a mob, Everett cook Carol Wilson supplies us with a bigger-batch beignets recipe.

“Several times, I’ve looked at some recipes for beignets,” she says, “but have yet to make them. I’m sending the recipe I liked the best, one I found on The Real Cajun Recipes Web site (www.realcajunrecipes.com). I’m sure this is the real deal that has been used for years.”

French Market beignets

1/2cup boiling water

2tablespoons shortening

1/4cup sugar

1/2teaspoon salt

1/2cup evaporated milk

1/2envelope (11/8 teaspoons) dry yeast

1/4cup warm water

1egg, beaten

33/4cups sifted flour, divided

Oil for deep-frying

Powdered sugar

In a large mixing bowl, pour the boiling water over the shortening, sugar and salt. Add the evaporated milk and let stand until warm. In a small bowl, dissolve yeast in the warm water and add to milk mixture with the egg. Stir in 2 cups of the flour and beat. Add enough remaining flour to make a soft dough. Place dough in a greased bowl, turning to grease the top. Cover with waxed paper and a cloth and chill until ready to use. On a lightly floured surface, roll dough to 1/8-inch thickness. Do not let dough rise before frying. Cut into 2-inch squares and fry, a few at a time, in deep, hot (360 degrees) oil. Brown on one side, turn and brown on the other side. Drain on paper towels. Sprinkle with powdered sugar and serve hot.

Makes 30 doughnuts.

Beignets

1/2cup shortening

1/2cup sugar

1teaspoon salt

1cup boiling water

1cup evaporated milk

2envelopes dry yeast

1/4cup warm water

2eggs, well beaten

61/2cups flour, divided

Oil for deep-frying

Powdered sugar

In large mixing bowl, cream together shortening, sugar and salt; add boiling water and evaporated milk; set aside. Mix yeast well in the warm water; add this and beaten eggs to milk mixture and mix well. Add 31/2 cups of the flour and beat with a spoon. Add another 3 cups of flour and mix. Put dough in a greased, covered container in the refrigerator. (Dough may be kept in refrigerator for a few days.)

When ready to fry, roll out dough 1/4-inch thick and cut into 3-inch squares with a knife. Use knife to cut 1/2-inch slit in the middle of each square.

Fry squares in deep oil at 360 degrees until golden brown on both sides. Drain on paper towels. Powdered sugar may be sprinkled on top.

Makes 50 beignets.

The next Forum will appear in Wednesday’s Food section.