mall ice cream scoop. Fry donut holes until golden brown, about 1
ggs, oil, brown sugar, and pumpkin in medium mixing bowl until
artini glasses.
Add 4 donut holes to the espresso mixture and
If using fresh pumpkin the original recipe states: Bring a large pot
Beat pudding mixes, milk and liqueur in medium bowl with whisk 2 min. Stir in 2 cups COOL WHIP.
Reserve 2 strawberry halves and 3 kiwi slices for garnish. Place 12 donut holes in 2-qt. bowl; top with 1/3 of the pudding mixture and remaining strawberries. Cover with remaining donut holes, half the remaining pudding mixture and kiwi; top with remaining pudding mixture and COOL WHIP. Garnish with reserved fruit.
Refrigerate 4 hours.
Place zest, sugar and cinnamon in a paper bag and shake to combine.
Place oil in a deep pan until it comes about halfway up the side of the pan. Heat oil to 350 degrees Fahrenheit.
Slice biscuit dough in quarters and roll into balls to form 24 donut holes.
Working in batches, place donut holes in hot oil and fry until golden, about 6 to 8 minutes.
Transfer hot donuts to the paper bag and shake to coat with orange sugar. Serve immediately.
heat oil to 375 degrees.
In a large bowl, combine pancake mix and 1/4 cup sugar. Add water and egg and stir until dough has formed.
In a small bowl combine remaining sugar and cinnamon.
Using a 1 tablespoon sized cookie scoop, drop balls of dough into hot oil. Fry 1-2 minutes on each side until golden brown.
Place cooked donut holes on plate lined with paper towels. Roll donut holes in cinnamon-sugar mixture before serving.
Cut each canned biscuit into four pieces and deep fry.
Put powdered sugar in a paper bag.
Put cooked pieces into bag of sugar and shake.
Voila! Donut holes!
With white icing, fasten two sizes powdered donuts together. Add donut hole for the head. Faces and buttons are made with Cake Mate gels. The chocolate covered cherry hat is attached with Cake Mate chocolate icing. Make arms with pretzels.
hick slice from top of pumpkin for lid. Cut a 4
owl, whisk the sugar, egg, pumpkin, buttermilk and vanilla. Add the
il, brown sugar, egg, vanilla, pumpkin and milk.
Pour the
ugar, cinnamon and pumpkin-pie spice. Add the pumpkin puree and whisk
Heat oil for deep frying (375\u00b0F).
In large bowl, combine flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg.
Mix pumpkin, milk, oil, vanilla and egg.
Stir into dry ingredients just until moistened.
Drop by teaspoonfuls into hot oil 5-6 at a time.
Fry 1-2 minutes, on each side, until golden brown.
Drain on paper towels.
Mix sugar and cinnamon; roll warm donuts in mixture.
id with stem. Scoop out pumpkin seeds and pulp, and reserve
Preheat oven to 450\u00b0F.
Pour all ingredients in a large mixing bowl and mix well until all ingredients are combined and smooth.
Coat a shallow baking dish. Then pour the pumpkin mixture into the baking dish and bake for 30 minutes.
Can be served either warm or room temperature, topped with a dollop of whipped cream.
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl. Combine milk, pumpkin, egg an oil in a small bowl; mix will. Add to flour mixture. Stir just until moistened; batter may be lumpy.
edium bowl, sift together flour, pumpkin pie spice and baking powder
Cut top from pumpkin; reserve for lid.
Scoop out seeds and fiber; discard.
Combine remaining ingredients in large saucepan; stir over low flame until liquid begins to simmer.
Place pumpkin on a large sheet of heavy foil in baking pan.
Pour hot liquid into pumpkin and place lid on top.
Pull up foil to enclose pumpkin loosely and fold to close openings.
Bake at 350\u00b0 for 3 1/2 hours.
Remove pan from oven and let stand; pumpkin keeps warm 3 to 4 hours, may be served warm or cooled.
Cut pumpkin in half and remove seeds.