Place donut in a small serving bowl.
Put a scoop of ice cream in the middle of the donut.
Next, pour a little chocolate sauce on top and sprinkle with some nuts.
n the side of each donut with the pastry tip and
mall ice cream scoop. Fry donut holes until golden brown, about
ivide batter equally into two donut bundt pans.
Bake for
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.
Cream butter and peanut butter together. Sift in flour, sugar, baking powder and salt that has been mixed together. Add milk gradually. Beat at a low speed for 2 minutes. Add the egg and vanilla, beat for 1 more minute. Bake as in other donut recipes.
ombos are:
double chocolate donut, fudge ripple ice cream,
artini glasses.
Add 4 donut holes to the espresso mixture
Slice donut in half width-wise to
ell.
Pipe the donut batter into donut molds.
Bake 350F
unch with a 2-inch donut cutter (or a 2-inch
Preheat Donut Bites machine for 5 minutes.<
ater); stir until runny. Spread donut tops with icing. Before icing
Preheat oven to 350 degrees.
Spray a 12 hole mini muffin pan with butter flavored cooking spray.
In a medium bowl, combine baking mix, 1/4 cup Splenda and 1/2 teaspoon cinnamon.
Add egg, skim milk and vanilla extract.
Mix well to combine.
Drop by spoonfuls into prepared muffin pan.
Bake for 14 to 16 minutes.
Place muffin pan on a wire rack and cool for 10 minutes.
Remove balls from pan.
In a ziploc plastic bag, combine sugar coating ingredients and place warm donut balls in 2 or 3 at a time and shake to coat.
Preheat stove on medium (about 6 on a scale of 1-10).
Open can of biscuits and squash or roll each biscuit until it is about 1/4 of an inch.
Cut each thin biscuit in half (half moons), then cut each half into thirds.
Mix sugar, cinnamon, and nutmeg in a bowl.
Drop the biscuit pieces into the oil until they are golden brown. They will puff up, so make sure they aren't crowded in the pan.
Coat the donut pieces in the cinnamon sugar.
Mix butter and sugar until light and fluffy.
Blend egg yolks, flour and vanilla into the first mixture.
Gradually add the butter-egg mixture to the boiling water.
Cook slowly until thickened.
Add nutmeg.
Stir well.
Remove from heat.
Pour over donut pudding which is served in cereal-type bowls for each serving.
Two to three heaping tablespoonfuls of donut pudding makes a nice serving.
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.
ineapple chunks in bottom of donut mold to cover the bottom