Baked Donuts

Baked Doughnuts

Makes: About 15 doughnuts (& donut holes)

For the Dough

3/4 cups Warm Milk

1 packet Active Dry Yeast

1 tbsp. Unsalted Butter

1/3 cup Sugar

1 Egg

2 ½ cup All Purpose Flour

Pinch of Nutmeg

½ tsp. Salt

For the Glaze

* Enough to glaze all the doughnuts

¼ cup Milk

1 tsp. Pure Vanilla Extract

2 cups Confectioners Sugar

For the Cinnamon Sugar Topping

*Enough to cover all of the doughnuts

½ cup Unsalted Butter

1 cup Sugar

1 tbsp. Cinnamon

To make the dough, place ¼ cups of the warm milk in the bowl of a stand mixer.  Sprinkle the yeast over the milk.  Let sit for 5 minutes.

In a small bowl, combine the remaining ½ cup of milk with the sugar and butter.  Add it to the yeast mixture.  Stir to combine.  Add the egg and stir until incorporated.  Add the flour, nutmeg, and salt and stir until the dough starts to form.  Change to the dough hook and knead for until the dough starts to become smooth.  If the dough is too sticky, slowly add more flour until it is no longer sticky. 

Transfer to the dough to a lightly floured surface and knead for 5 minutes until the dough is smooth and elastic and has formed a ball.  Place the dough ball in a large lightly greased bowl, and cover with plastic wrap.  Let sit in a warm place for about 1 hour, until doubled in size. 

Once the dough has risen, roll it out on a lightly floured surface until ½ thick.  Using a doughnut cutter (if you don’t have a doughnut cutter, you can use 2 biscuit cutters – 1 that is about 3 inches, and the other that is about 2 inches for the inner circle) cut out the doughnuts until you have no dough left.  If desired you can gather up the scraps into a ball and roll it out and cut out more doughnuts.  I prefer not too because I feel the dough becomes too tough.

Place the doughnuts on a baking sheet lined with a silicone mat or parchment paper, about 2 inches apart.  Cover with a clean towel and let sit for about 45 minutes.

Preheat the oven 375 degrees F. 

Place the baking sheets in the oven and bake for 7 minutes, until lightly golden brown.  Be careful to not overbake these.  You want them to be light and doughy inside.  Let the doughnuts cool for about 5 minutes until ready to top with either the glaze or cinnamon sugar topping

While the doughnuts are cooling make the glaze and/or cinnamon sugar glaze.  Each recipe makes enough to cover all the doughnuts.  I made a half recipe of each and topped half of the doughnuts with each topping.  Or you can choose to just do one of topping for all the doughnuts. 

To make the glaze, combine the milk and the vanilla in a small saucepan.  Heat over low heat until just warmed.  Slowly add in the confectioners sugar and whisk until the mixture is smooth.  Remove the glaze from the heat and place over a bowl of warm water.

To glaze the doughnuts, dip them halfway into the glaze and place on a draining/cooling rack set over a baking sheet.  Sprinkle with sprinkles if desired.  Let set for about 10 minutes.

To make the cinnamon sugar topping, melt the butter in a saucepan or a microwave, and place in a small bowl.  Combine the sugar and cinnamon in a medium sized bowl. 

To top the doughnuts with cinnamon sugar, dip the halfway into the melted butter.  Then dip them into the cinnamon-sugar mixture.  Set on a draining/cooling rack to set, about 5 minutes.

Serve and enjoy :)!

Peanut Butter Cookies

1 box yellow cake mix
2 eggs
1/2 cup of oil 
1 cup of peanut butter. 

Bake for 10 minutes at 350 degrees.

The easiest, most delicious peanut butter cookies ever!

Donut Muffins

French Breakfast Muffins

ingredients

MUFFINS

2 cups flour

2/3 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 large egg

1 cup plus 2 Tablespoons milk

6 Tablespoons unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract

CINNAMON-SUGAR TOPPING

1/2 cup sugar

1/2 teaspoon cinnamon

2 Tablespoons unsalted butter, melted and slightly cooled

directions

Heat the oven to 375.

Butter the bottoms only of 12 standard size muffin cups and set the pan aside.

Combine dry ingredients in a large bowl.

In separate bowl, whisk egg until frothy. Blend in milk, melted butter, and vanilla.

Add wet to dry ingredients. Stir until just combined. Fill muffin cups 2/3 full.

Bake 15 minutes. Rotate pan and bake 5-7 more minutes. Transfer pan to cooling rack until muffins are cool enough to handle, about 5 minutes.

While muffins cool, prepare topping. Mix sugar and cinnamon in small bowl. Melt butter in another small bowl.

Quickly dip tops of muffins into the melted butter and then the cinnamon sugar, rolling to cover the entire top. Serve immediately.

Makes 12 muffins

Crock Pot Peach Dump Cake

Peach "Dump" Cake

1 bag frozen peaches (2 cups sliced peaches)
1 tablespoon cornstarch
1/2 teaspoon vanilla
1/4 cup brown sugar
1/4 to 1/2 teaspoon cinnamon
1 white cake mix (or 1/2 package of a 2-layer size cake mix)
4 tablespoons melted butter
Preparation:

Lightly grease the crockpot; place peaches in the bottom. Sprinkle with cornstarch; toss. Drizzle with vanilla and sprinkle brown sugar over all. Sprinkle with cinnamon then cake mix. Drizzle melted butter evenly over cake mix. Cover and cook on high for 3 to 3 1/2 hours.

Crock Pot Apple Pie

Crock Pot Apple Pie
8 tart apples, peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla, to taste
1/2 cup Bisquick
1 cup Bisquick
1/3 cup brown sugar
3 tablespoons cold butter

Directions:
1Toss apples in a large bowl with cinnamon, allspice, and nutmeg.2Place in lightly greased crock pot.3Combine milk, softened butter, sugar, eggs, vanilla and the 1/2 cup of Bisquick.4Spoon over apples.5Combine the 1 cup Bisquick and brown sugar.6Cut the butter into the mixture until crumbly.7Sprinkle this mixture over the top of the other Bisquick mixture.8Cover and cook on low for 6-7 hours or until apples are soft.

Crock Pot Chcolate Lava Cake

1 box devils food cake
3 eggs
1/3 cup vegetable oil
1 2/3 cup water
1 pkg Jell-O Chocolate Instant Pudding Mix
2 cups cold milk
1 bag (12 oz.) semi-sweet chocolate chips

Prepare cake mix into batter using eggs, oil, and water. Pour into crock-pot.
Prepare Jell-O Instant Chocolate Pudding Mix using milk. Pour this over cake mix in crock-pot. Sprinkle chocolate chips all over the top of the batter.
Cook in crock-pot on high setting for 2 1/2 to 3 hours until cake is moist but not jiggling, and little volcanoes of spitting chocolate appear.

Serve with Cool Whip or vanilla ice cream!

Best Brownies

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Quick and Easy Brownies

• 2 cups white sugar
• 1 cup butter
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup walnut halves

Directions

1. Melt the butter or margarine and mix all ingredients in the order given.
2. Bake at 350 degrees F for 20 to 30 minutes in a 9 x 13 inch greased pan.

Strawberry Pie

• 1 (9 inch) pie crust, baked
• 1 quart fresh strawberries
• 1 cup white sugar
• 3 tablespoons cornstarch
• 3/4 cup water
• 1/2 cup heavy whipping cream

Directions

1. Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
2. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

Pumpkin Roll Cake

• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup chopped walnuts
• 6 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
3. In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
4. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
5. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
6. Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
7. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
8. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Lemon Roll Cake

• 3 eggs
• 1 cup sugar
• 3 tablespoons cold water
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• FILLING:
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1 egg, lightly beaten
• 3/4 cup water
• 1/4 cup lemon juice

Directions

1. In a mixing bowl, beat eggs and sugar until thick and smooth. Add water. Combine flour, baking powder and salt; stir into egg mixture just until moistened. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper. Spread batter evenly in pan. Bake at 375 degrees F for 12-14 minutes or until cake springs back when lightly touched in center. Cool cake in pan on a wire rack for 5 minutes. Turn cake out onto a kitchen towel. Dust with confectioners' sugar. Gently peel off the waxed paper. Beginning with short side, roll up cake, jelly-roll style. Cool completely on a wire rack.
2. For filling, in a saucepan, combine sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1 minute longer until thickened. Remove from the heat; cool to room temperature. Unroll cake; spread cooled filling to within 1 in. of edges. Roll up again. Cover and chill for 1-2 hours before serving. Store in the refrigerator.

Country Apple Dumplings

• 2 large Granny Smith apples, peeled and cored
• 2 (10 ounce) cans refrigerated crescent roll dough
• 1 cup butter
• 1 1/2 cups white sugar
• 1 teaspoon ground cinnamon
• 1 (12 fluid ounce) can or bottle Mountain Dew ™

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Banana Pudding

1- 8oz cream cheese (soften)
1- Can Eagle Brand condensed milk
1- Lg Instant Vanilla Pudding mix
1- 16oz Cool Whip
3 or 4 Bananas
Nila Waffers

Make Vanilla pudding for the pie reciepe. Add Cream Cheese and beat until lumps are gone. Add Eagle Brand and beat until blended in.

In serving bowl layer Nilla Waffers, Bananas and pudding. Add Cool Whip on top. Refridgerate and serve.

Magic Puffs

1 can Pillsbury crescent rolls
Marshmellows
Butter/Margarine melted
Sugar & Cinnamon mixed together

Take the crescent rolls and flatten them out so they are slightly larger than they normally are. Take a marshmellow & dip it in the melted butter and than roll it in the sugar/cinnamon mix. Put in the center of the crescent roll, and wrap the crescent roll around it. Bake at the temp at 350 until golden brown. Let sit for a minute or two, and enjoy!

Jello Cookies

1/4 C Shortening
1/2 C Butter
1/2 C Sugar
2 1/2 C Flour
2 Eggs
1 tsp Salt
1 tsp Baking Powder
1 tsp Vanilla
1 3 oz Package Jello

Mix all ingredients well. Form into 3/4 inch balls. Flatten with sugar dipped drinking glass. Bake at 400 degrees for 6 - 8 minutes.

Scotcheroos

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups crispy rice cereal

Mix the sugar and corn syrup in a large pan until it boils. Remove from heat and mix in peanut butter till smooth. Stir in crispy rice cereal and mix well, you want it all to be coated with the good stuff Spread mixture in a buttered (or sprayed with Pam) glass 9x13 inch dish.

Then:
Melt 1 cup of semi sweet chocolate chips and one cup of butterscotch chips together. (use a double boiler, a glass dish over boiling water, or be lazy like me and melt 'em in the microwave) Mix them together well and once they're smooth spread over the cereal mixture.
Let it all set up before cutting into squares.

Pumpkin Parfait

• 1 cup pumpkin puree
• 1 (1 ounce) package instant sugar-free vanilla pudding mix
• 1 teaspoon pumpkin pie spice
• 1 cup evaporated skim milk
• 1 cup skim milk
• 3/4 Cup Cool Whip
  

DIRECTIONS

1. In a mixing bowl, combine the pumpkin puree, vanilla pudding mix, pumpkin pie spice, evaporated milk and skim milk. Blend together until smooth; Fold in Cool Whip. Place in parfait glasses and chill until set.

I altered the recipe a little bit and folded in a 3/4" cup of Fat Free Cool Whip topping.

Strawberry Cheesecake Trifle

Strawberry Cheesecake Trifle

16 oz. cream cheese, softened
2 C confectioners' sugar
1 C. sour cream
1/2 tsp. vanilla extract
12 oz. whipped topping
1 angel food cake, cut into bite sized pieces.
2 qt. sweetened strawberries.

Beat cream cheese and confectioners' sugar until light and fluffy. Stir in sour cream and vanilla. Fold in whipped topping. Layer with cake and sweetened strawberries. Chill.

Mash strawberries and sugar with a potato masher and let them sit so they have a lot of syrup. Then layer cake, strawberries, cheesecake mix and repeat. Refrigerate.

Making it the day you desire to eat it will help the cake not to be too soggy.

Microwave Caramel Popcorn

Microwave Caramel Popcorn

4 quarts popped popcorn (2 bags of microwave popcorn)
1 cup brown sugar
1/2 cup butter
1/4 cup corn syrup
1/2 tsp salt
1 tsp vanilla
1/2 tsp baking soda
Brown Paper Grocery Bag


In a 2 quart glass bowl, combine brown sugar, butter, corn syrup, salt and vanilla. Microwave it for 3 minutes. Take it out, stir it and nuke it for another 1-1/2 minutes. Take it out, stir in baking soda...it will foam up a little. Pour syrup over popcorn in bag. Roll down the top of the bag a couple times to close it and shake to coat the corn. Place the bag in the microwave and heat it for 1 minute and 10 seconds. Remove, shake, flip the bag over and heat another 1 minute and 10 seconds. Dump the corn out onto waxed paper, separating it a little and let it cool to room temp. Store in an air tight container.

Ice Cream Torte

Ice Cream Torte

12 ice cream sandwiches
1 small box instant chocolate pudding
1/2 cup milk
10 oreos
1 large container of coolwhip

Mix milk with the pudding until it gets thick and smooth. Crush oreos up coarsely. Mix 1/2 of the coolwhip and oreos with the pudding mixture.

Unwrap and lay 6 of the ice cream sandwiches on a platter. Top with all of the chocolate/oreo filling mix and top filling with the other 6 ice cream sandwiches. Finally...cover the whole torte with coolwhip and freeze until ready to serve.