FOR THE KITCHEN SHOW: Beignets doused in powdered sugar and a cup of cafe au lait, made with chicory-laced coffee are a speciality of the Cafe Du Monde in New Orleans. This still life is a simple tribute to a simple pleasure of life. Personally, I don't make beignets often (OH THE CALORIES) , but I do make Chicory Coffee. Here's the recipe: Get one can of Community Coffee or Cafe Du Monde or order some chicory powder and brew a pot of good strong city roast coffee. Community Coffee is in a red can and found in most stores. Chicory is available in spice stores, some groceries and mail order. Take your coffee, mix about 6 oz of chicory with one lb of ground coffee and use about half your normal scoops to brew. I use a few more, because when you dilute with milk, it tastes better. But I like it strong. When you've brewed the coffee, heat up some half and half, which you can dilute with milk if you choose. You need 4 oz per each 8 oz cup you are going to serve. If you take your coffee with sugar, dissolve in 2 tsp of Demerara sugar (Sugar in the Raw type or raw organic sugar) per 4 oz or to taste. Blend in the brewed coffee and reheat gently. Serve, sip, enjoy. If you want beignets, you can "cheat" on the yeast dough and either buy the mix or.. 1 (11 oz) can flaky style refrigerated biscuits 2 cups oil 1/4 cup powdered sugar Heat oil in skillet over medium high heat. Remove biscuits from can and and cut each in half and a 1 inch slit in the center to make a typical beignet shape. Square them up for real beignet style. When oil is hot fry about a half dozen beignets at a time, turning often so they do not burn but turn a golden brown. Remove from oil and drain beignets on a paper towel. Serve after dusting heavily with powdered sugar.