Maple Glaze:
Yield: enough for 48 minis
3 TB butter
1/3 c. maple syrup
1/2 tsp. vanilla
1 - 1 1/2 c powdered sugar (more if needed)
pinch of salt
Melt butter in saucepan over medium heat. Whisk in maple until smooth. Remove from heat and whisk in vanilla, powdered sugar and salt until smooth. Dip donuts in it and lick your fingers!
Donut Glaze: Classic
Yield: enough for 24 minis
1/2 c. powdered sugar
2 tsp. milk
Mix together well in a bowl and use immediately.
Dip the top of a donut, then turn and place glaze side up on a cooling rack so the glaze can drip down if needed. Let the glaze set 15 mins. Or eat right away, of course!
Any Flavor Drink Syrup Donuts
yield: 24 minis
1 c. flour
1/2 c. sugar
1 TB baking powder
1 egg
1/3 c. milk
1/2 tsp vanilla
3 TB liquid drink flavoring syrup (the hot chocolate/italian ice flavoring stuff)
4 TB oil
Preheat donut maker.
Mix all dry ingredients together (flour, sugar, baking powder)
Add egg, milk and vanilla. Beat well (1 min with electric mixer)
Add oil and beat 1 additional minute.
If your donut maker is ready, use a zip loc bag with the tip cut off to pipe the batter into the mold. Cook about 3 min. until done.
While still hot, you can dip in powdered sugar or cinnamon sugar. Add a glaze or eat plain!
Chocolate Donuts - Classic
Yield: 24 minis
1 c. flour
1/2 tsp cornstarch
1/3 c. sugar
3 TB cocoa powder
1 tsp. baking powder
3/8 tsp. salt
1/4 c. sour cream
1 large egg
1/4 tsp vanilla
1/2 c. milk
Preheat donut maker
Whisk together dry ingredients: flour, sugar, cocoa powder, baking powder, salt
In another bowl, combine sour cream, egg, vanilla, and milk. Whisk well.
Pour the wet ingredients in with the dry and mix until well combined.
Put the batter into a zip loc bag and snip the corner. Pipe the batter into the donut maker and cook for 3 min until done.
Glaze if you want to!
Donut glaze:
1/2 c. powdered sugar
2 tsp. milk
Basic Mini Donut
yield: 24 minis
1 c. flour
1/2 c. sugar
1 TB baking powder
1 egg
1/2 c. milk
1/2 tsp vanilla
4 TB oil
Preheat donut maker.
Mix all dry ingredients together (flour, sugar, baking powder)
Add egg, milk and vanilla. Beat well (1 min with electric mixer)
Add oil and beat 1 additional minute.
If your donut maker is ready, use a zip loc bag with the tip cut off to pipe the batter into the mold. Cook about 3 min. until done.
While still hot, you can dip in powdered sugar or cinnamon sugar. Add a glaze or eat plain!
French Toast Mini Donuts (donut maker)
Yield: 30 mini donuts
1 c. whole wheat flour
3 tsp baking powder
1 tsp/. cinnamon
2 TB sugar
pinch salt
1 large egg beaten
1/2 c. milk
1/4 c. pure maple syrup (the real stuff works best! not pancake syrup)
1/2 tsp. vanilla
1/4 c. butter, melted
Whisk together: flour, baking powder, cinnamon, sugar, salt
Make a small well in the middle.
Add: beaten egg, milk, maple syrup, vanilla, and melted butter.
Whisk until just combined.
Add the batter to a zip loc bag, snip the corner, and go at it with the donut maker! (we spray the donut maker to start, and keep an eye on it if they start sticking)
Eat plain, sprinkle with powdered sugar, or make a maple glaze:
Maple Glaze:
3 TB butter
1/3 c. maple syrup
1/2 tsp. vanilla
1 - 1 1/2 c powdered sugar (more if needed)
pinch of salt
Melt butter in saucepan over medium heat. Whisk in maple until smooth. Remove from heat and whisk in vanilla, powdered sugar and salt until smooth. Dip donuts in it and lick your fingers!
Homemade Peach Ice Cream
yield: one batch, one freezer bowl (about 7-8 servings)
2 1/2 c. peaches, peeled
1/2 c. white sugar
3/4 c. sugar
2 c. heavy cream
1 c. whole milk
1 tsp vanilla
Sprinkle 1/2 c sugar over peaches and let sit for 15 mins to release juices.
Then hand mash peaches in a bowl. Add remaining ingredients.
Add mixture to the freezer bowl of the ice cream maker and turn it on. Let it run until it has thickened up! Usually 35 +/- mins. Transfer to a container and put in the freezer if you want it to firm up more.
(you can also use 3 c. half and half instead of whole milk and cream)