French Breakfast Puffs

• 1 1/2 c. unsifted all-purpose flour
• 1/2 c. milk
• 1/2 c. water
• 1/4 c. Crisco oil
• 3 eggs
• Crisco oil for frying
• 1/2 c. confectioners sugar
• 1 tsp. baking powder
• 1 tsp. salt
• 3/4 tsp. ground nutmeg
• 1 1/2 tsp. grated lemon peel
• confectioners sugar

1. Mix flour, 1/2 cup confectioners sugar, baking powder, salt and nutmeg in small bowl.
2. Set aside.
3. Combine milk, water, Crisco oil and lemon peel in medium saucepan.
4. Heat to rolling boil over medium-high heat.
5. Add flour mixture all at once.
6. Beat with wooden spoon until mixture pulls away from sides of pan into a ball. Remove from heat, cool slightly.
7. Add eggs, one at a time, beating after each addition.
8. Heat 2 to 3 inches Crisco oil in deep fryer or large saucepan to 350u0b0.
9. Drop dough by tablespoon into hot Crisco oil.
10. Fry 3 or 4 puffs at a time 4 to 6 minutes, turning over several times.
11. Drain on paper towels.
12. Sprinkle top with confectioners sugar.

flour, milk, water, crisco oil, eggs, oil, confectioners sugar, baking powder, salt, ground nutmeg, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=411295 (may not work)