nto prepared pans.
Bake for about 25 mins until toothpick
extending paper above long sides for handles.
Combine raisins, coffee
nch over the long sides for handles.
Using a vegetable
ith a skewer for marble effect.
Bake for 20-25 mins
he prepared pans.
Bake for 15-20 mins, until the
o prepared pan and bake for 35-40 mins, until a
n wire rack.
For the caramel icing, combine butter and brown
king sheet to the freezer for about 15 minutes, or
o cut centers. (reserve centers for doughnut holes) Transfer cut doughnuts
baking sheet and toast for 8-10 minutes. Remove from
sprinkles, sugar cookie dough, royal icing in two colors, a wafer
n the 350-degree oven for 10 minutes. Transfer to a
To make the donuts:
Boil the potatoes until
til smooth. Cover and refrigerate for 30 mins.
Preheat the
For stiff consistency icing (flowers), dissolve salt in water.
Cream shortening, vanilla and water in a standup mixer.
Mix the meringue powder into the icing sugar.
Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
Whip icing on high for a minute or so until creamy.
For medium consistency icing (boarders, writing), add 1 tbsp + 3 tsp of extra water.
For thin consistency icing (icing a cake), add 2 tbsp + 6 tsp of extra water.
Fill a pastry tube with jam or jelly. After you have poured your favorite batter into cavities, carefully squeeze a strip of jam or jelly around the center of the batter. Avoid getting too near the edges of cavities. Latch cover and bake according to recipe. The batter will rise around the jelly!
ined tray. Freeze for 1 hour or refrigerate for 3 hours or
small dish and reserve for later. Add the apples to
For the passionfruit curd, combine all
floured surface. Let stand for 5 mins while you combine