Fun Desserts: A Delicious Snack Cookbook with Easy Dessert Recipes [2 ed.] 9798387254819

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Fun Desserts A Delicious Dessert Cookbook with Easy Dessert Recipes

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Table of Contents Raspberries Banana Pudding 7 Yellow Cinnamon Empanadas 8 Anna’s Ice Bowl 9 Banana Fritters 12 Cream Cheese Vanilla Bread 13 Banana & Brown Sugar Spring Rolls 14 October’s Muffins 15 Chocolaty Banana Spring Rolls 18 Vegetarian Combo Parfait 19 Fluffy Banana Pie 20 Tropical Fruit Bowl for 2 24 Coffee Cocoa and Hazelnut Granola 25 Rolled Oat and Honey Bars 26 Vegan Oats 27 Northern Ontario Inspired Breakfast 28 Very Berry Sorbet 29 Sorbet Cookies 30 Tri-Colour Sorbet 31 Cucumber Sorbet 32 Tart and Tangy Sorbet 33 Bee Style Sorbet 36 Enhanced Sorbet 37 Mediterranean Sorbet 38 Peppermint Ice Cream 39 Caribbean Ice Cream 40

Rice Cream 41 Creamy Maui Ice Cream 42 Asian Honey Ice Cream 43 Italian Coffee Coated Ice Cream 44 Canadian Blueberry Pie 45 Peaches and Cream Ice Cream 48 Southern American Pie 49 Lime Lime Summer-Time Ice Cream Float 50 Old-Fashioned American Pecan Pie 51 Apple Pie from the Netherlands 52 Southern Georgia Peach Pie 53 Jamaican Creamy Coconut Pie 54 English Countryside Rhubarb Pie 55 American Pie 56 Coconut Cake Muffins 57 Fall Season Apple Muffins 60 Grape Muffins for a Sweet Day 61 Phenomenal Cracker Muffins 62 Mass Zesty Muffins 63 Springtime Muffins 64 Oats and Cinnamon Muffins 65 Georgian Muffins 66 Citrus Boost Muffins 67 Lemon Pudding Cake 68 Yellow Vanilla Cake 69 Holiday Cake 72 Pineapple, Orange, and Vanilla Yellow Cake 73

Fabulous Layered Cake 74 Sour Cream Dark Chocolate Cake 76 A Southern Cake 77 Moroccan Orange Cake 78 Easy Doughnuts of Buttermilk 79 Easy Classical Doughnut I 82 Classical Doughnuts of Applesauce I 83 Classical Herman Doughnuts I 84 Doughnuts In Poland 85 Doughnuts In Canada 86 Super Simple Doughnuts with Jelly 87 A Simple Doughnut of Yeast 88

Raspberries

Banana Pudding

Prep Time: 25 mins Total Time: 30 mins Servings per Recipe: 10 Calories 524 kcal Fat 23.8 g Carbohydrates 73.7g Protein 7.3 g Cholesterol 38 mg Sodium 368 mg

Ingredients 2 C. water 1 (14 oz.) can sweetened condensed milk 1 (3.5 oz.) package instant vanilla pudding mix 3 C. frozen whipped topping, thawed 1 (8 oz.) package cream cheese, softened 1 (12 oz.) package vanilla wafer cookies

4 bananas, sliced 1 1/2 C. sliced fresh strawberries 1/4 C. fresh blueberries 1/4 C. fresh raspberries

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Get a bowl, combine: pudding mix, water, and condensed milk. Stir the mix until it is smooth for 4 mins. Now place the mix in the fridge for 10 mins. Get a bowl, combine: cream cheese and whipped topping. Add in the pudding mix and get everything smooth. Get a 2nd bowl and layer your wafers, strawberries, and bananas. Top the fruits with the pudding then continue layering the rest of the ingredients. Enjoy.

Raspberries Banana Pudding

7

YELLOW CINNAMON

Empanadas

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 8 Calories 393 kcal Fat 19.9 g Carbohydrates 49.8g Protein 5.6 g Cholesterol 1 mg Sodium 157 mg

Ingredients 1/4 cup raisins 2 1/2 cups all-purpose flour 1/2 teaspoon salt 3/4 cup shortening 2 tablespoons plain yogurt 1/2 cup cold water

4 large ripe bananas, coarsely chopped 1/2 teaspoon ground cinnamon, or to taste 1 tablespoon cold water 1 egg white

Directions 1. Set your oven to 425 degrees before doing anything else, then for 40 mins let your raisins sit in a bowl, in hot water. 2. Get a bowl, combine: salt and flour. 3. Combine the shortening in the bowl and continue to stir everything until small balls form. 4. Combine in the yogurt and some of the half a cup of water to shape the mix into a dough. 5. Once you have a dough shape the dough into a thin square then cut the larger square into 4 smaller squares. 6. Remove the raisins from the water then combine in the bananas and cinnamon. 7. Stir the mix completely then evenly distribute the banana mix over half of each smaller square. 8. Fold each square in half carefully and then seal the edges by flattening them. 9. Layer everything on a cookie sheet and combine 1 tsp of the cold water with the egg whites. 10. Coat the top of each empanada with the egg white mix and cook everything in the oven for 35 mins. 11. Enjoy. 8

Yellow Cinnamon Empanadas

Anna’s

Ice Bowl

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 2 Calories 341 kcal Fat 8.3 g Carbohydrates 64.5g Protein 7.1 g Cholesterol 0 mg Sodium 15 mg

Ingredients 1 C. ice cubes, or as needed 1 C. strawberries, divided 2 bananas, sliced, divided 1/2 C. blackberries 1/4 C. apple juice

1/2 C. blueberries 1/2 C. granola 1 tsp honey, or to taste

Directions 1. Add the following to a food processor: apple juice, ice, blackberries, banana (1), and 1/2 C. of strawberries. Puree the mix into a smoothie then put everything in a bowl. Add your granola, the rest of the strawberries, blueberries, and banana into the mix and stir it. 2. Top everything with honey then divide the mix between serving bowls. 3. Enjoy.

Anna’s Ice Bowl

9

BANANA

Fritters

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 489 kcal Carbohydrates 73.2 g Cholesterol 64 mg Fat 19.5 g Protein 8.3 g Sodium 73 mg

Ingredients 1 1/4 cups all-purpose flour 2 tbsps granulated sugar 1/4 tbsp vanilla powder 1/2 cup milk 1 egg 2 tbsps butter, melted

1 tsp rum flavoring 4 ripe bananas, sliced 2 cups oil for frying

Directions 1. Mix flour, vanilla powder and sugar before making a space in the center and adding milk, melted butter, egg and rum flavoring. 2. Combine it thoroughly before adding banana slices. 3. Fry this banana mixture in hot oil for about 15 minutes or until golden brown. 4. Remove these bananas from the oil and drain it well with the help of paper towels. 5. Serve.

12

Banana Fritters

Cream Cheese

Vanilla Bread

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 16 Calories 289 kcal Fat 15.1 g Carbohydrates 35.5g Protein 4.4 g Cholesterol 39 mg Sodium 213 mg

Ingredients 1/2 cup margarine, softened 1 (8 ounce) package cream cheese, softened 1 1/4 cups white sugar 2 eggs 1 cup mashed bananas 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 cup chopped pecans 2 tablespoons brown sugar 2 teaspoons ground cinnamon

Directions 1. Coat two bread pans with oil and flour then set your oven to 350 degrees before doing anything else. 2. Get a bowl and begin to stir your cream cheese and margarine until it is completely smooth then combine in the white sugar and continue to stir the mix until it is fluffy. 3. Now combine in the eggs one by one and once all the eggs have been combined in. 4. Add in the vanilla and bananas. 5. Stir the mix again then combine in the baking soda, baking powder, and flour. 6. Work the mix until you have an even and somewhat moist batter. 7. Get a 2nd bowl and combine in the cinnamon, 2 tbsps brown sugar, and the chopped pecans. 8. Pour half of the batter between the bread pan then top each layer of batter with the pecan mix evenly then add in the rest of the batter. 9. Cook everything in the oven for 50 mins. 10. Enjoy.

Cream Cheese Vanilla Bread

13

BANANA

& Brown Sugar Spring Rolls

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 325 kcal Fat 11.6 g Carbohydrates 53.3g Protein 3.5 g Cholesterol 3 mg Sodium 191 mg

Ingredients 2 large bananas 8 (7 inch square) spring roll wrappers 1 C. brown sugar, or to taste

1 quart oil for deep frying

Directions 1. In a large cast-iron skillet or deep fryer, heat the oil to 375 degrees F. 2. Slice the bananas in half lengthwise and cut into fourths crosswise. 3. Arrange 1 piece of banana over the corner of a spring roll wrapper diagonally and sprinkle with brown sugar. 4. Roll the each corner of the wrapper to the center and fold bottom and top corners in and continue rolling. 5. With your wet fingers brush the edges of the wrapper to seal the roll. 6. Carefully, add the banana rolls in the skillet in batches. 7. Fry the rolls till golden brown and transfer onto paper towel lined plates to drain.

14

Banana & Brown Sugar Spring Rolls

October’s Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 10 Calories 263 kcal Fat 8.1 g Carbohydrates 46g Protein 3.2 g Cholesterol 38 mg Sodium 352 mg

Ingredients 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 bananas, mashed 3/4 cup white sugar 1 egg, lightly beaten 1/3 cup butter, melted

1/3 cup packed brown sugar 2 tablespoons all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter

Directions 1. Coat ten sections of a muffin tin with oil then set your oven to 375 degrees before doing anything else. 2. Get a bowl, combine: salt, 1.5 cups flour, baking powder, and baking soda. 3. Get a 2nd bowl, combine: melted butter, bananas, egg, and sugar. 4. Now combine both bowls and form a batter. 5. Evenly divide the batter mix between the muffin tin sections. 6. Get a 3rd bowl, combine: cinnamon, 2 tbsps flour, and brown sugar. 7. Add in 1 tbsp of the butter and work the mixture into a crumbly topping. 8. Divide the contents of the third bowl between the muffin tin then place everything in the oven for 22 mins. 9. Enjoy.

October’s Muffins

15

CHOCOLATY

Banana Spring Rolls

Prep Time: 20 mins Total Time: 27 mins Servings per Recipe: 8 Calories 119.0 Cholesterol 15.9mg Sodium 47.0mg Carbohydrates 16.1g Protein 1.3g

Ingredients 8 large spring roll wrappers 2-oz. unsalted butter, melted 4 small ripe bananas, peeled, sliced lengthwise and halved diagonally

4-oz. bittersweet chocolate, chopped Salt, to taste

Directions 1. Set your oven to 425 degrees F before doing anything else and line a baking dish with parchment paper. 2. Arrange 2 wrappers onto a smooth surface and coat with some butter. 3. Arrange one piece of banana over the lower third of the wrapper. 4. Top with chocolate and sprinkle with salt. 5. Fold the inner sides of wrapper around the banana and roll tightly. 6. Repeat with the remaining wrappers and banana pieces. 7. Arrange the rolls on the prepared baking dish in a single layer and coat with the butter. 8. Cook everything in the oven for about 5-7 minutes or till golden brown.

18

Chocolaty Banana Spring Rolls

Vegetarian

Combo Parfait

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 2 Calories 400 kcal Fat 6.6 g Carbohydrates 74.3g Protein 15 g Cholesterol 0 mg Sodium 109 mg

Ingredients 1 (12 oz.) package silken tofu 3 tbsps honey 2 tsps vanilla extract 1 C. raspberries 1 apple, cored and diced

1/2 C. low fat granola 2 tbsps raisins

Directions 1. Add the following to a blender: vanilla, tofu, and honey. Once the mix is pureed place it in a bowl, combine in the raspberries and stir everything. 2. Divide the mix between 2 containers then top each equally with granola, raisins, and apple. 3. Enjoy.

Vegetarian Combo Parfait

19

FLUFFY

Banana Pie

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 522 kcal Fat 25.4 g Carbohydrates 63.3g Protein 8.4 g Cholesterol 115 mg Sodium 206 mg

Ingredients 1 1/2 cups graham cracker crumbs 1/4 cup butter, melted 2 tablespoons brown sugar 2 (1 ounce) squares bittersweet chocolate 2 tablespoons heavy whipping cream 3 cups low-fat milk 3/4 cup white sugar 2 eggs

1/2 cup all-purpose flour 2 tablespoons apple juice 4 bananas 2 tablespoons lemon juice 1 cup heavy whipping cream 2 tablespoons cranberry juice

Directions 1. 2. 3. 4.

Set your oven to 375 degrees before doing anything else. Get a bowl, mix: the brown sugar and butter. Place the mix as a crust in a 10 inch pie dish. Cook the mix in the oven for 12 mins then shut the heat and let everything cool completely. 5. Get a pot of water boiling then place a metal bowl into the pot. 6. Add your chocolate and 2 tbsps of cream to the bowl and begin to melt and stir everything completely. 7. Once everything is melted and combined evenly, shut the heat then place the mix into the pie dish. 8. Let the dish to sit for 20 mins. 9. At the same time begin to heat up your milk just until it begins to simmer then shut the heat. 10. Get a 2nd bowl, combine: flour, eggs, and sugar. 20

Fluffy Banana Pie

11. Pour in the warm milk gradually and keep stirring then add the mixture to the pot you warmed the milk in. 12. Get everything boiling while stirring and let it cook for 4 mins. 13. Now shut the heat then add in the cranberry juice and let everything sit for 25 mins. 14. Cut your banana into pieces and place it into a 3rd bowl and mix in the lemon juice. 15. Layer your banana into the pie dish evenly then pour the milk mix over everything. 16. Place everything in the fridge for about 3 hrs. 17. Before serving the dish begin to beat 1 cup of cream until it begins to peak then combine in 2 tbsps of apple juice and beat everything again. 18. Place the mix on top of the pie when serving. 19. Enjoy.

21

TROPICAL

Fruit Bowl for 2

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 2 Calories 367 kcal Fat 13.5 g Carbohydrates 55.6g Protein 6.4 g Cholesterol 0 mg Sodium 40 mg

Ingredients 1 large fresh papaya, cut in half, seeds removed 1 1/2 bananas, sliced, divided 8 oz. frozen acai pulp (such as Sambazon (R)

3 fluid oz. orange juice 1/2 C. granola, or more to taste

Directions 1. Remove some of the fruit of the papaya to make a boat. 2. Add the following to a food processor and puree: orange juice, 1 banana, and acai pulp. Puree the mix completely then place an equal amount into each papaya. Coat everything with the granola evenly then add in the banana as well. 3. Enjoy.

24

Tropical Fruit Bowl for 2

Coffee Cocoa

and Hazelnut Granola

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 8 Calories 341 kcal Fat 23.3 g Carbohydrates 30.6g Protein 4.5 g Cholesterol 0 mg Sodium 370 mg

Ingredients 2 C. rolled oats 1/2 C. coconut oil, melted 1/2 C. chopped hazelnuts (optional) 1/4 C. cocoa nibs 3 tbsps maple syrup 2 tbsps fresh ground coffee beans 2 tbsps dark brown sugar 1 1/2 tbsps unsweetened cocoa powder 2 tsps instant coffee granules

2 tsps coffee-flavored extract 1 1/2 tsps kosher salt 1 tsp ground cinnamon 1/2 tsp ground black pepper 1/2 tsp vanilla extract 1/4 C. miniature chocolate chips

Directions 1. Cover a cookie sheet with wax paper then set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: vanilla extract, oats, black pepper, coconut oil, cinnamon, hazelnuts, kosher salt, cocoa nibs, coffee extract, maple syrup, coffee granules, coffee beans, brown sugar, and cocoa powder. 3. Fold everything together evenly then layer the mix onto the cookie sheet. 4. Cook the granola mix in the oven for 10 mins then stir it and continue to bake everything for 9 to 12 additional mins. 5. Once the mix is cool combine in the chocolate chips. 6. Enjoy.

Coffee Cocoa and Hazelnut Granola

25

ROLLED OAT

and Honey Bars

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 18 Calories 299 kcal Fat 14 g Carbohydrates 42.9g Protein 4.3 g Cholesterol 18 mg Sodium 123 mg

Ingredients 4 1/2 C. rolled oats 1 C. all-purpose flour 1 tsp baking soda 1 tsp vanilla extract 2/3 C. butter, softened

1/2 C. honey 1/3 C. packed brown sugar 2 C. miniature semisweet chocolate chips

Directions 1. Set your oven to 325 degrees before doing anything else. 2. Coat a casserole dish with oil then set your oven to 325 degrees before doing anything else. 3. Get a bowl, combine: brown sugar, oats, honey, flour, butter, vanilla, and baking soda. 4. Combine in the nuts, raisins, and chocolate chips and fold everything together evenly. 5. Layer everything into the dish then cook it all in the oven for 20 mins. 6. Slice the dessert into servings once it cool. 7. Enjoy.

26

Rolled Oat and Honey Bars

Vegan Oats

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 291 kcal Fat 6.1 g Carbohydrates 55.4g Protein 7.4 g Cholesterol 0 mg Sodium 14 mg

Ingredients cooking spray 3 C. rolled oats 2/3 C. wheat germ 1/2 C. slivered almonds 1 pinch ground nutmeg 1 1/2 tsps ground cinnamon 1/2 C. apple juice

1/2 C. molasses 1 tsp vanilla extract 1 C. dried mixed fruit 1 C. quartered dried apricots

Directions 1. Coat 2 baking sheets with oil or non-stick spray then set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: nutmeg, oats, cinnamon, almonds, and wheat germ. 3. Get a 2nd bowl, combine: extract, apple, molasses, and apple juice. 4. Combine both bowls then stir the mix evenly. 5. Lay the mix evenly between the two dishes and cook them in the oven for 32 mins. Every 12 mins or so stir the mix. 6. Let the mix lose its heat then bowl everything into a clean bowl and combine in the apricots and fruit. 7. Enjoy.

Vegan Oats

27

NORTHERN ONTARIO

Inspired Breakfast

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 10 Calories 345 kcal Fat 21.1 g Carbohydrates 35.5g Protein 6.7 g Cholesterol 0 mg Sodium 3 mg

Ingredients 1/2 C. maple syrup 1/3 C. coconut oil, melted 4 C. old-fashioned oats, or more to taste

1 C. chopped pecans 1/2 C. almond flour

Directions 1. Set your oven to 300 degrees before doing anything else. 2. Get a bowl, combine: almond flour, maple syrup, pecans, coconut oil, and oats. Stir the mix then layer everything into a casserole dish. 3. Cook the granola in the oven for 42 mins. 4. Enjoy.

28

Northern Ontario Inspired Breakfast

Very Berry Sorbet

Prep Time: 10 mins Total Time: 4 hrs 30 mins Servings per Recipe: 8 Calories 238 kcal Fat 0.1 g Carbohydrates 60.9g Protein 0.8 g Cholesterol 0 mg Sodium 9 mg

Ingredients 1 3/4 C. white sugar 1 3/4 C. water 2 C. fresh or frozen cranberries 1 (12 oz.) package frozen unsweetened raspberries 1 1/2 C. cherry juice

1/2 C. lime juice 2 tbsps frozen orange juice concentrate

Directions 1. 2. 3. 4. 5.

Get your water and sugar boiling. Stir the mix as it boils to completely combine in the sugar. Add in the cranberries and cook everything for 7 more mins while stirring. Combine in the raspberries then continue to cook everything for 7 more mins. Run the mix through a strainer while squeezing then place everything in the fridge for 3 hours. 6. Combine in the concentrate, lime juice, and cherry juice. 7. Then pour everything into an ice cream maker and form a firm and smooth sorbet from the mix. 8. Enjoy.

Very Berry Sorbet

29

SORBET

Cookies

Prep Time: 2 mins Total Time: 4 mins Servings per Recipe: 6 Calories 58 kcal Fat 2.2 g Carbohydrates 9.2g Protein 0.5 g Cholesterol 0 mg Sodium 47 mg

Ingredients 1 pint orange, or any flavor sorbet 12 large gingersnap cookies

Directions 1. 2. 3. 4. 5.

30

Lay a cookie in a baking dish and top it with some sorbet. Place another cookie on top. Continue making sandwiches in this manner until all the ingredients have been used up. Place a covering of plastic on the dish and put everything in the freezer for 3 hours. Enjoy.

Sorbet Cookies

Tri-Colour

Prep Time: 10 mins

Sorbet

Total Time: 6 hrs 50 mins Servings per Recipe: 8 Calories 195 kcal Fat 0.2 g Carbohydrates 49.8g Protein 0.6 g Cholesterol 0 mg Sodium 43 mg

Ingredients 1 1/2 C. water 1 1/2 C. white sugar 1 (2 inch) piece fresh ginger, peeled and thinly sliced 1 pinch sea salt 1 tsp lime zest

2 C. orange juice 1 C. mango juice 1/3 C. lemon juice

Directions 1. Add your lime zest, water, salt, ginger, and sugar to a large pot then get everything boiling. 2. Once the mix is boiling begin to stir everything and lower the heat and let everything gently boil for 7 mins. 3. Combine in the lemon juice, orange juice, and mango juice. 4. Place a covering of plastic on the bowl and put everything in the freezer for 3 hours. 5. Take out the mix and stir it. Then place it back in the freezer for 3 more hours. 6. Enjoy.

Tri-Colour Sorbet

31

CUCUMBER

Sorbet

Prep Time: 10 mins Total Time: 3 hrs 20 mins Servings per Recipe: 8 Calories 89 kcal Fat 0.3 g Carbohydrates 23.1g Protein 1.2 g Cholesterol 0 mg Sodium 3 mg

Ingredients 3 large cucumbers 3 bananas 1/2 C. confectioners' sugar

1/2 C. lemon juice

Directions 1. Add your lemon juice, cucumbers, confectioners' and bananas to the bowl of a food processor and puree the mix evenly. 2. Place everything into a bowl then place everything in the freezer for 4 hours. 3. Enjoy.

32

Cucumber Sorbet

Tart

and Tangy Sorbet

Prep Time: 15 mins Total Time: 12 hrs 15 mins Servings per Recipe: 6 Calories 194 kcal Fat 0.7 g Carbohydrates 45.7g Protein 0.9 g Cholesterol 0 mg Sodium 194 mg

Ingredients 3 C. pitted tart red cherries 1 C. white sugar 1/3 C. dry white wine

1/2 tsp almond extract 1/2 tsp salt

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Add the cherries to a blender and puree them evenly for 2 mins. Combine in the salt, sugar, almond extract, and white wine. Continue to puree everything evenly for 1 more min. Enter the mix into a bowl then place a covering of plastic on the bowl. Put everything in the fridge for 4 house. Now take out the bowl and stir the mix to break up any large bits of ice. Place everything back in the freezer for 8 more hours. Enjoy.

Tart and Tangy Sorbet

33

BEE STYLE

Sorbet

Prep Time: 1 hr Total Time: 4 hrs 5 mins Servings per Recipe: 8 Calories 188 kcal Fat 0.1 g Carbohydrates 50.6g Protein 0.5 g Cholesterol 0 mg Sodium 3 mg

Ingredients 1 1/4 lbs Granny Smith apples, cored and thinly sliced 1 1/2 C. water 1 1/2 C. sugar

1 1/2 lemons, juiced 1 tbsp honey

Directions 1. Add your apples and some lemon juice (1/2 one lemon) to a plastic bag. Then put everything in the freezer for 8 hours. 2. Add your water and sugar to a pot and get everything boiling. 3. Set the heat to low and let the mix gently boil for 7 mins. 4. Shut the heat then combine in the honey and stir everything complete. 5. Let everything lose all its heat. 6. Add your apple to the bowl of a food processor and puree them then add in more lemon juice from 1 lemon. 7. Combine in the sugar sauce and puree everything nicely. 8. Place everything into an 8 x 8 dish then place it in the freezer for 4 hours. 9. Stir the mix every 60 mins. 10. Enjoy.

36

Bee Style Sorbet

Enhanced Sorbet

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 551 kcal Fat 12.8 g Carbohydrates 107.7g Protein 4.3 g Cholesterol 0 mg Sodium 27 mg

Ingredients 1 C. preferred sorbet 2 tbsps granola, or as desired 4 strawberries, sliced 1 banana

1 tsp honey, or as desired 2 tsps unsweetened coconut flakes, or as desired

Directions 1. Add your sorbet to a bowl then add in the granola on top. 2. Layer your bananas and strawberries over the granola then layer your coconut over everything and top the dish with some honey. 3. Enjoy.

Enhanced Sorbet

37

MEDITERRANEAN

Sorbet

Prep Time: 35 mins Total Time: 1 hr 35 mins Servings per Recipe: 4 Calories 153 kcal Fat 0.2 g Carbohydrates 39.6g Protein 1.4 g Cholesterol 0 mg Sodium 10 mg

Ingredients 2 zucchini 1/2 C. lemon juice 1 tbsp lemon zest

2/3 C. sugar 2 sprigs mint leaves

Directions 1. Cut your zucchini into 2 pieces then throw away the seeds. 2. Slice the zucchini into bite sized pieces then place everything into the bowl food a processor and combine in the mint, lemon juice, sugar, lemon zest. 3. Puree the mix then run everything through a strainer then place a covering of plastic on the bowl and put everything in the fridge for 2 hours. 4. Place the mix into an ice cream machine and work everything into a firm smooth sorbet. 5. Enjoy.

38

Mediterranean Sorbet

Peppermint

Ice Cream

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 1 Calories 3300.6 Fat 226.3g Cholesterol 1058.2mg Sodium 1254.0mg Carbohydrates 290.0g Protein 39.3g

Ingredients 1 C. coarsely chopped Oreo cookies 2 large eggs 3/4 C. sugar 2 C. heavy cream or 2 C. whipping cream

1 C. milk 2 tsps peppermint extract

Directions 1. Get a bowl for your cookies. 2. Place a covering of plastic on the bowl and put everything in the fridge until it is chilled. 3. Get a 2nd bowl and beat your egg in it for 2 mins then add in the sugar slowly and keep mixing everything for 60 more secs. 4. Combine in the milk and cream and keep mixing until it is smooth then add in the peppermint and stir again. 5. Place everything into an ice cream maker and freeze it completely. 6. Combine in the cookies then stir everything and place the ice cream into a bowl and freeze it completely. 7. Enjoy.

Peppermint Ice Cream

39

CARIBBEAN

Ice Cream

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 394.6 Fat 29.6g Cholesterol 108.6mg Sodium 103.9mg Carbohydrates 27.5g Protein 6.8g

Ingredients 4 egg whites 4 tbsps sugar 1 C. mango puree

1 C. heavy cream

Directions 1. Whisk your egg whites until they are frothy then add in the sugar and continue to whisk everything. 2. Add in the mango puree and cream to the whites and whisk everything together. 3. Place the mix into an ice maker and freeze it completely. 4. Enjoy.

40

Caribbean Ice Cream

Rice

Cream

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 1 Calories 192.5 Fat 7.4g Cholesterol 29.0mg Sodium 53.3mg Carbohydrates 28.5g Protein 2.9g

Ingredients 10 scoops ice cream 1 C. glutinous-rice flour 3/4 C. water

1/2 C. sugar corn flour, for dusting

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Get a bowl combine the water and flour. Once the mix is pasty, stir in the sugar completely. Place a covering of plastic on the bowl and put it in the microwave for 2 mins. Stir the mix then place the cover back on the bowl and put everything back in the microwave for 1/2 a min then stir it all again. Cover a cutting board with some plastic wrap then coat it with some corn flour completely. Let your dough lose any heat then place it on the cutting board and separate it into ten pieces. Flatten each piece by hand then wrap your ice cream scoops with the dough and place everything into a casserole dish. Place a covering of plastic on the dish and put everything in the freezer for 2 hrs. Enjoy.

Rice Cream

41

CREAMY MAUI

Ice Cream

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 394.6 Fat 29.6g Cholesterol 108.6mg Sodium 103.9mg Carbohydrates 27.5g Protein 6.8g

Ingredients 4 egg whites 4 tbsps sugar 1 C. pineapple puree

1 C. heavy cream

Directions 1. 2. 3. 4.

Remove the skin from your pineapple. Core it, then chunk it. Place everything in the food processor and puree it completely. Whisk your egg whites until they are frothy then add in the sugar and continue to whisk everything. 5. Add in the pineapple puree and cream to the whites and whisk everything together. 6. Place the mix into an ice maker and freeze it completely. 7. Enjoy.

42

Creamy Maui Ice Cream

Asian Honey

Prep Time: 10 mins

Ice Cream

Total Time: 10 mins Servings per Recipe: 1 Calories 394.6 Fat 29.6g Cholesterol 108.6mg Sodium 103.9mg Carbohydrates 27.5g Protein 6.8g

Ingredients 4 egg whites 4 tbsps sugar 1 C. grape puree

2 tbsps honey 1 C. heavy cream

Directions 1. Whisk your egg whites until they are frothy then add in the sugar and continue to whisk everything. 2. Add in the mango puree and cream to the whites and whisk everything together. 3. Place the mix into an ice maker and freeze it completely. 4. Top the ice cream with the honey then stir it in completely. 5. Enjoy.

Asian Honey Ice Cream

43

ITALIAN COFFEE

Coated Ice Cream

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 5 Calories 303.9 Fat 21.2g Cholesterol 98.4mg Sodium 75.4mg Carbohydrates 26.0g Protein 4.7g

Ingredients 1 C. dark cooking chocolate, melted 1 C. espresso coffee 4 scoops French vanilla ice cream

Directions 1. Divide your ice cream between serving dishes. Add a quarter of a C. of coffee to each serving then top each with some chocolate. 2. Enjoy with some biscuits as a snack.

44

Italian Coffee Coated Ice Cream

Canadian

Blueberry Pie

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 8 Calories 485.2 Fat 19.0 Cholesterol 30.8m Sodium 320.1mg Carbohydrates 75.0 Protein 5.7g

Ingredients 5 C. fresh blueberries 1 tbsp lemon juice 1 (15 oz.) packages refrigerated pie crusts 1 C. sugar 1/2 C. all-purpose flour 1/8 tsp salt 1/2 tsp ground cinnamon

2 tbsp butter 1 large egg, lightly beaten 1 tsp sugar

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 400 degrees F before doing anything else. In a bowl, add the berries and drizzle with the lemon juice and keep aside. In a 9-inch pie plate, place half of the pastry according to package's directions. In a bowl, mix together 1 C. of the sugar, flour, salt and cinnamon. Add the flour mixture into the bowl with the berries and stir to combine. Place the berry mixture into pastry shell and top with the butter in the shape of dots. Unfold the remaining pastry onto a lightly floured surface and with the rolling pin, roll gently to remove creases. 8. Evenly. 9. Seal and crimp the edges. 10. Cut the slits in top of crust to let the steam to escape. 11. Brush the top of the pastry with beaten egg and sprinkle with 1 tsp of the sugar. 12. Cook in the oven for about 35 minutes. 13. Cover the edges with a piece of the foil to prevent over browning, if necessary. 14. Serve with a topping of the vanilla ice cream. Canadian Blueberry Pie

45

PEACHES

and Cream Ice Cream

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 394.6 Fat 29.6g Cholesterol 108.6mg Sodium 103.9mg Carbohydrates 27.5g Protein 6.8g

Ingredients 4 egg whites 4 tbsps sugar 1 C. peach puree

1 C. heavy cream

Directions 1. Whisk your egg whites until they are frothy then add in the sugar and continue to whisk everything. 2. Add in the peach puree and cream to the whites and whisk everything together. 3. Place the mix into an ice maker and freeze it completely. 4. Enjoy.

48

Peaches and Cream Ice Cream

Southern American Pie

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 395.8 Fat 19.0 Cholesterol 101.4m Sodium 269.8mg Carbohydrates 52.2 Protein 5.0g

Ingredients 1/2 C. butter, melted 1 1/2 C. sugar 3 tbsp flour 3 eggs, beaten 1 pinch salt 1 tsp vanilla

1 C. buttermilk 1 deep dish pie shell ( either your own recipe or store-bought)

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 400 degrees F before doing anything else. In a large bowl, add the butter and sugar and beat till light. Add the eggs and beat well. Add the vanilla and beat to combine. In a bowl, sift together the flour and salt. Add the flour mixture into the butter mixture alternatively with the buttermilk and beat till smooth. 7. Place the mixture into a deep dish pie shell evenly. 8. Cook in the oven for about 10 minutes. 9. Now, set the oven to 350 F and cook in the oven for about 50-60 minutes or till a toothpick inserted in the center comes out clean.

Southern American Pie

49

LIME LIME

Summer-Time Ice Cream Float

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 4 Calories 857.4 Fat 0.8g Cholesterol 0.0mg Sodium 22.2mg Carbohydrates 89.6g Protein 0.2g

Ingredients 1 quart ice cream 1 quart lemon lime soda

Directions 1. Divide your ice cream between serving bowls then top each with some soda. 2. Enjoy.

50

Lime Lime Summer-Time Ice Cream Float

Old-Fashioned

American Pecan Pie

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 6 Calories 653.4 Fat 37.4 Cholesterol 120.0m Sodium 282.6mg Carbohydrates 78.3 Protein 6.9g

Ingredients 3 eggs 1 C. corn syrup 1 tsp vanilla extract 1 1/4 C. pecan halves 2/3 C. sugar

1/3 C. butter ( melted) 1 pie crust

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 350 degrees F before doing anything else. In a bowl, add the eggs and beat lightly. Add the corn syrup, sugar, butter and vanilla extract and stir to combine well. Stir in the pecan halves and place the filling into crust. Cover the edges with a piece of the foil and cook in the oven for about 25 minutes. Remove the piece of foil and cook in the oven for about 20 minutes.

Old-Fashioned American Pecan Pie

51

APPLE PIE

from the Netherlands

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 8 Calories 405.5 Fat 15.4 Cholesterol 20.3m Sodium 189.5mg Carbohydrates 65.8 Protein 3.2g

Ingredients 1 ready-made pie crust 5 1/2 C. peeled cored sliced cooking apples 1 tbsp lemon juice 1/2 C. granulated sugar 1/4 C. brown sugar, packed 3 tbsp flour 1/2 tsp ground cinnamon 1/4 tsp nutmeg

Topping 3/4 C. flour 1/4 C. granulated sugar 1/4 C. brown sugar, packed 1/3 C. butter, room temperature

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. Arrange the pie crust into the pie plate. 3. In a large bowl, mix together the sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg. 4. Place the apple mixture into the crust. 5. For topping in a medium bowl, add the flour, both sugars and butter and with a fork, mix till a coarse crumb mixture forms. 6. Sprinkle the crumb mixture over the apples evenly. 7. Cook in the oven for about 50 minutes.

52

Apple Pie from the Netherlands

Southern Georgia Peach Pie

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 432.5 Fat 17.5g Cholesterol 69.2mg Sodium 233.7mg Carbohydrates 65.4g Protein 5.3g

Ingredients 3 C. fresh peeled and chopped peaches 1 unbaked 9-inch deep dish pie pastry 1 C. sugar 1/3 C. all-purpose flour 1/8 tsp salt 2 eggs, beaten 1/2 C. sour cream 1/2 C. sugar

1/2 C. all-purpose flour 1/4 C. butter 1 fresh peach, sliced for garnish if desired 1 fresh peach, sliced for garnish if desired

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 350 degrees F before doing anything else. Arrange 3 C. of the fresh peaches into a pie pastry. In a bowl, mix together 1 C. of the sugar, 1/3 C. of the flour and salt. Add the eggs and sour cream and mix till well combined. Place the flour mixture over the peaches evenly. In another bowl, add 1/2 C. of the sugar, 1/2 C. of the flour and 1/4 C. of the butter and with 2 forks, mix till a coarse meal like mixture forms. 7. Sprinkle the meal mixture over the pie evenly. 8. Cook in the oven for about 60 minutes. 9. Serve with a garnishing of the fresh peach slices.

Southern Georgia Peach Pie

53

JAMAICAN

Creamy Coconut Pie

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 10 Calories 246.3 Fat 14.9g Cholesterol 78.8mg Sodium 118.1mg Carbohydrates 24.2g Protein 4.7g

Ingredients 2 C. milk 1/3 C. melted butter 3/4 C. sugar 1 C. coconut 3 eggs

1/2 C. flour 1 dash salt 2 tsp vanilla

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else and grease a 10-inch pie plate. In a bowl, add all the Ingredients and mix till well combined. Place the mixture into the prepared pie plate evenly. Cook in the oven for about 40 minutes.

54

Jamaican Creamy Coconut Pie

English Countryside Rhubarb Pie

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 6 Calories 343.4 Fat 10.3g Cholesterol 98.0mg Sodium 308.6mg Carbohydrates 58.7g Protein 5.4g

Ingredients 3 eggs, beaten 2 1/2 C. rhubarb, red, 1 inch slices 1 1/4 C. sugar 1 1/2 C. strawberries, fresh, sliced 1/4 C. enriched flour 1 9" pastry crust with lattice top

1/4 tsp salt 1 tbsp butter 1/2 tsp nutmeg

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a bowl, add the eggs, sugar, flour, salt and nutmeg and mix till well combined. 3. In another bowl, mix together the rhubarb and strawberries. 4. Arrange the pastry into a 9-inch pie plate. 5. Place the fruit mixture over the pastry evenly, followed by the egg mixture. 6. Place the butter over the egg mixture in the form of the dots. 7. Top with the lattice crust, crimping the edge high. 8. Cook in the oven for about 40 minutes. 9. Fill the openings in lattice crust with the whole strawberries. 10. Serve warm with a topping of the vanilla ice cream.

English Countryside Rhubarb Pie

55

AMERICAN

Pie

Prep Time: 30 mins Total Time: 1 hr 25 mins Servings per Recipe: 8 Calories 410.5 Fat 16.4g Cholesterol 3.8mg Sodium 326.9mg Carbohydrates 63.8g Protein 3.5g

Ingredients 1 1/4 C. sugar 3 tbsp cornstarch 1/4 tsp salt 1 tbsp butter, softened 2 (14 1/2 oz.) cans pitted tart cherries, drained and reserving 1/2 C. juice 1/4 tsp red food coloring

1/4 tsp almond extract 2 tsp lemon juice 1 pastry for a double-crust 9-inch pie

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

56

Set your oven to 400 degrees F before doing anything else. Drain the cherries, reserving 1/2 C. of the juice. In a bowl, mix together the sugar, cornstarch and salt. In another bowl, mix together the cherry juice, food coloring, almond extract and lemon juice. Add the juice mixture into the sugar mixture and mix till well combined. Add the cherries and mix well. Add the butter and keep aside for about 15 minutes. Place the cherry mixture into pie crust and top with the lattice work pie crust. Cook in the oven for about 50-55 minutes.

American Pie

Coconut Cake Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 24 Calories 193 kcal Fat 6g Carbohydrates 33.3g Protein 2.2 g Cholesterol 16 mg Sodium 96 mg

Ingredients 2 1/4 C. all-purpose flour 1 tbsp baking powder 2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground allspice 1/4 tsp salt 1 C. brown sugar 2/3 C. white sugar 1 C. flaked coconut 2 eggs

1/2 C. vegetable oil 1/2 C. buttermilk 3 carrots, grated 1 (8 oz.) can crushed pineapple, with juice 1 tbsp vanilla extract 1 C. sifted confectioners' sugar 1 tsp ground cinnamon 2 tbsp buttermilk

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease 12 cups of 2 muffin pans. 2. In a large bowl, mix together the flour, baking powder, 2 tsp of the cinnamon, 1/4 tsp of the nutmeg, allspice, salt, brown sugar, white sugar and coconut. 3. In another bowl, mix together the eggs, oil, 1/2 C. of the buttermilk, carrots, pineapple and vanilla. 4. Make a well in the center of the flour mixture. Add the egg mixture and mix till just moistened. Transfer the mixture into the prepared muffin cups about 3/4 full. 5. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean. Remove from the oven and keep onto wire rack to cool. 6. Meanwhile in a small bowl, add the confectioners' sugar, 1 tsp of the cinnamon and 2-3 tbsp of the buttermilk and mix till smooth. 7. Refrigerate till thickened. 8. Drizzle over the cooled muffins and serve. Coconut Cake Muffins

57

FALL SEASON

Apple Muffins

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 18 Calories 249 kcal Fat 8g Carbohydrates 42.6g Protein 2.8 g Cholesterol 23 mg Sodium 182 mg

Ingredients 2 1/2 C. all-purpose flour 2 C. white sugar 1 tbsp pumpkin pie spice 1 tsp baking soda 1/2 tsp salt 2 eggs, lightly beaten 1 C. canned pumpkin puree 1/2 C. vegetable oil

2 C. peeled, cored and chopped apple 2 tbsp all-purpose flour 1/4 C. white sugar 1/2 tsp ground cinnamon 4 tsp butter

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease 18 cups of muffin trays. 2. In a large bowl, sift together 2 1/2 C. of the flour, baking soda, 2 C. of the sugar, pumpkin pie spice and salt. 3. In another bowl, add the eggs, oil and pumpkin and beat till well combined. 4. Add the egg mixture into the flour mixture and mix till well combined. 5. Fold in the apples and transfer the mixture onto the prepared muffin cups evenly. 6. In another bowl, mix together the remaining flour, sugar and cinnamon. 7. With a pastry cutter, cut the butter and mix till a coarse crumb forms. 8. Place the mixture over each muffin evenly and cook everything in the oven for about 3540 minutes or till a toothpick inserted in the center comes out clean.

60

Fall Season Apple Muffins

Grape Muffins

for a Sweet Day

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 266.5 Fat 9.4g Cholesterol 54.1mg Sodium 166.0mg Carbohydrates 41.2g Protein 4.6g

Ingredients 2 1/2 C. flour 1 C. sugar 2 1/2 tsp baking powder 1 C. milk 1 tsp vanilla

2 eggs, well beaten 1/2 C. butter, melted 1 1/2 C. red seedless grapes, cut into pieces

Directions 1. Set your oven to 375 degrees F before doing anything else and line 12 cups of a muffin tin with paper liners. 2. In a large bowl, mix together the flour, baking powder and sugar. 3. Make a well in the center of the flour mixture and add the eggs, milk, butter and vanilla and mix till well combined. 4. Fold in the grapes and transfer the mixture into prepared muffin cups. 5. Cook everything in the oven for about 25 minutes.

Grape Muffins for a Sweet Day

61

PHENOMENAL

Cracker Muffins

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 10 Calories 143 kcal Fat 3.4 g Carbohydrates 25.9g Protein 2.9 g Cholesterol 21 mg Sodium 216 mg

Ingredients 2 1/2 C. graham cracker crumbs 1/4 C. white sugar 2 tsp baking powder 1 C. whole milk

1 egg, slightly beaten 2 tbsp honey

Directions 1. Set your oven to 400 degrees F before doing anything else and grease 10 C. of a muffin tin. 2. In a bowl, mix together the cracker crumbs, sugar and baking powder. 3. Add the egg, milk and honey and mix till well combined. 4. Place the mixture into the prepared muffin tin. 5. Cook everything in the oven for about 15-18 minutes or till a toothpick inserted in the center comes out clean. 6. Remove everything from the oven and keep aside to cool completely.

62

Phenomenal Cracker Muffins

Mass Zesty Muffins

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 12 Calories 136 kcal Fat 5.2 g Carbohydrates 20.4g Protein 2.3 g Cholesterol 16 mg Sodium 177 mg

Ingredients 1 1/2 C. all-purpose flour 3 tsps baking powder Salt, to taste 1/4 C. vegetable oil 1/4 C. white sugar 1 egg

1 C. fresh orange juice 1 1/2 C. cranberries, chopped 1 tbsp fresh orange zest, grated finely

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 400 degrees before doing anything else. Grease and flour a 12 C. muffin tin. In a large bowl, mix together the flour, baking powder and salt. In another bowl, add the oil and sugar and beat till light. Add the egg and orange juice and beat till well combined. Add the egg mixture into the flour mixture and mix till well combined also. Fold in the cranberries and orange zest. Place the mixture into the prepared muffin C. about 2/3 of full. Bake everything for about 20-25 minutes or till a toothpick inserted in the center comes out clean.

Mass Zesty Muffins

63

SPRINGTIME

Muffins

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 18 Calories 182 kcal Fat 5.9 g Carbohydrates 30.5g Protein 2.4 g Cholesterol 34 mg Sodium 165 mg

Ingredients 2 C. all-purpose flour 2 tsps baking powder Salt, to taste 1 1/2 C. white sugar, divided 1/2 C. butter, softened 2 eggs

1/4 C. milk 1/2 C. fresh blueberries, mashed 2 C. fresh blueberries

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Grease and flour an 18 C. muffin tin. 3. In a large bowl, mix together the flour, baking powder and salt. 4. In another bowl, add 1 1/4 C. of sugar and butter and beat till light. 5. Add the eggs, one at a time and beat till well combined. 6. Add the egg mixture into the flour mixture and mix till well combined. 7. Add the milk and mix well. 8. Add the mashed blueberries and mix well. 9. Fold in the fresh blueberries. 10. Place the mixture into prepared muffin C. so that about 2/3 of each section is full. 11. Dust with the remaining sugar. 12. Bake everything for about 30 minutes or till a toothpick inserted in the center comes out clean.

64

Springtime Muffins

Oats

and Cinnamon Muffins

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 24 Calories 147 kcal Fat 5g Carbohydrates 22.7g Protein 3.2 g Cholesterol 26 mg Sodium 248 mg

Ingredients 2 C. quick-cooking oats 2 C. buttermilk 2 eggs, beaten 1 C. packed brown sugar 1/2 C. butter, melted 2 C. all-purpose flour

2 tsp baking powder 1 tsp baking soda 1 tsp ground cinnamon 1 tsp salt

Directions 1. Set your oven to 400 degrees F before doing anything else and grease 24 cups of the muffin pans. 2. In a large bowl, mix together the oats and buttermilk and keep aside for about 15 minutes. 3. In a bowl, add the eggs, brown sugar and butter and beat till well combined. 4. Add the egg mixture into the oat mixture and stir to combine. 5. In another bowl, mix together the flour, baking powder, baking soda, cinnamon and salt. 6. Add the flour mixture into the oat mixture and mix till just moistened. 7. Transfer the mixture into the prepared muffin cups about 3/4 full. 8. Cook in the oven for about 15-18 minutes or till a toothpick inserted in the center comes out clean. 9. Remove from the oven and cool for about 10 minutes before turning out onto wire rack to cool completely.

Oats and Cinnamon Muffins

65

GEORGIAN

Muffins

Prep Time: 25 mins Total Time: 50 mins Servings per Recipe: 16 Calories 351 kcal Fat 18.2 g Carbohydrates 44.3g Protein 3.6 g Cholesterol 35 mg Sodium 238 mg

Ingredients 3 C. all-purpose flour 1 tbsp ground cinnamon 1 tsp baking soda 1 tsp salt 1 1/4 C. vegetable oil 3 eggs, lightly beaten

2 C. white sugar 2 C. peeled, pitted, and chopped peaches

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease 16 cups of the muffin pans. 2. In a large bowl, mix together the flour, cinnamon, baking soda and salt. 3. In another bowl, add the oil, eggs and sugar and beat till smooth. 4. Add the oil mixture into the flour mixture and mix till just moistened. 5. Fold in the peaches. 6. Transfer the mixture into the prepared muffin cups evenly. 7. Cook in the oven for about 25 minutes or till a toothpick inserted in the center comes out clean. 8. Remove from the oven and cool for about 10 minutes before turning out onto wire rack to cool completely.

66

Georgian Muffins

Citrus Boost

Prep Time: 10 mins

Muffins

Total Time: 40 mins Servings per Recipe: 12 Calories 176 kcal Fat 6.8 g Carbohydrates 26.3g Protein 2.8 g Cholesterol 16 mg Sodium 225 mg

Ingredients 2 C. all-purpose flour 1/2 C. white sugar 3 tsp baking powder 1/2 tsp salt 3/4 C. orange juice 1/3 C. vegetable oil

1 egg 1 tbsp orange zest

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a bowl, mix together the flour, sugar, baking powder, orange peel and salt. 3. In another bowl, add the orange juice, oil and egg and beat till well combined. 4. Add the flour mixture and mix till just moistened. 5. Transfer the mixture into the prepared muffin cups about 2/3 full. 6. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean.

Citrus Boost Muffins

67

LEMON PUDDING

Cake

Prep Time: 30 mins Total Time: 35 mins Servings per Recipe: 12 Calories 425 kcal Fat 13 g Carbohydrates 74.1g Protein 4.7 g Cholesterol 73 mg Sodium 441 mg

Ingredients 4 eggs 1 (3 oz.) package instant lemon pudding mix 1/3 C. vegetable oil 1 (18.25 oz.) package lemon cake mix 3/4 C. water

1/2 C. lemon juice 3 C. sifted confectioners' sugar 1/4 C. confectioners' sugar for dusting

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a bundt pan. 2. In a bowl, add the eggs and beat till thick. 3. Add the cake mix, pudding mix, oil and water and with an electric mixer, beat on medium speed for about 5 minutes. 4. Transfer the mixture into the prepared pan and cook in the oven for about 50 minutes or till a toothpick inserted in the center comes out clean. 5. Meanwhile for glaze in a mix together the 3 C. of the confectioner's sugar and lemon juice and heat till boiling. 6. Pour the hot glaze over the hot cake and keep aside for about 1 hour to cool. 7. Carefully, invert the cake over the serving plate. 8. Serve with a dusting of the confectioner's sugar.

68

Lemon Pudding Cake

Yellow Vanilla

Prep Time: 30 mins

Cake

Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 562 kcal Fat 29.9 g Carbohydrates 59.2g Protein 5.6 g Cholesterol 83 mg Sodium 476 mg

Ingredients 1 C. chopped walnuts 1 (18.25 oz.) package yellow cake mix 1 (3.4 oz.) package instant vanilla pudding mix 4 eggs 1/2 C. water 1/2 C. vegetable oil 1/2 C. cranberry

1/2 C. butter 1/4 C. water 1 C. white sugar 1/2 C. apple juice

Directions 1. Set your oven to 325 degrees F before doing anything else and grease and flour a 10inch bundt pan. 2. In the bottom of the prepared pan, spread the walnuts. 3. In a large bowl, mix together the pudding mix and cake mix. 4. Add the eggs, oil, 1/2 C. of the cranberry juice and 1/2 C. of the water and mix till well combined. 5. Transfer the mixture over walnuts evenly and cook in the oven for about 60 minutes or till a toothpick inserted in the center comes out clean. 6. For glaze in a pan, mix together the butter, 1 C. of the sugar and 1/4 C. of the water on medium heat. 7. Bring to a boil and boil for about 5 minutes, stirring continuously. 8. Remove from the heat and immediately, stir in the apple juice. 9. Remove the cake from the oven and keep aside for about 10 minutes. 10. Cot the top and sides of the cake with the glaze evenly. 11. Let the cake absorb the glaze completely, then again coat with the remaining glaze. Yellow Vanilla Cake

69

HOLIDAY

Cake

Prep Time: 30 mins Total Time: 3 hrs 30 mins Servings per Recipe: 12 Calories 681 kcal Fat 31 g Carbohydrates 87.6g Protein 4.8 g Cholesterol 83 mg Sodium 457 mg

Ingredients 1 (18.25 oz.) package yellow cake mix 4 eggs 1 (3.3 oz.) package instant white chocolate pudding mix 1/2 C. cold water 1/2 C. vegetable oil 1/2 C. amaretto liqueur 1/4 tsp almond extract

1/2 C. butter 1/4 C. water 1 C. white sugar 1/2 C. amaretto liqueur 1 (16 oz.) package vanilla frosting 1/4 C. blanched slivered almonds

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a 10-inch nonstick bundt pan. 2. In a large bowl, add the pudding mix, cake mix, 1/2 C. of the amaretto, oil, 1/2 C. of the cold water and almond extract and beat till well combined. 3. Transfer the mixture into the prepared pan and cook in the oven for about 45-60 minutes or till a toothpick inserted in the center comes out clean. 4. Meanwhile for glaze in a pan, mix together the butter, sugar, 1/4 C. water, and 1/2 C. amaretto and ring to a boil. Boil for about 10 minutes, stirring continuously. 5. Remove the cake from the oven and with a skewer make as many holes as possible into the cake. 6. Slowly, pour glaze over the top and sides of the warm cake and let it cool in the pan for at least 2 hours. 7. For topping lightly toast slivered almonds in the oven for about 5-10 minutes, stirring occasionally. Heat 1/4 C. of the prepared frosting in the microwave for about 10 seconds. 8. Transfer the cake on serving plate and drizzle with the softened frosting evenly. 9. Sprinkle the toasted almonds over the cake before frosting cools. 72

Holiday Cake

Pineapple,

Orange, and Vanilla Yellow Cake

Prep Time: 30 mins Total Time: 9 hrs 55 mins Servings per Recipe: 12 Calories 452 kcal Fat 16.4 g Carbohydrates 73.9g Protein 3.8 g Cholesterol 22 mg Sodium 465 mg

Ingredients 1 (18.25 oz.) package yellow cake mix 8 oz. cream cheese 1 1/2 C. confectioners' sugar 1 (20 oz.) can crushed pineapple with juice 2 (8 oz.) cans mandarin oranges, drained

1 (3.5 oz.) package instant vanilla pudding mix 1 (8 oz.) container frozen whipped topping, thawed

Directions 1. 2. 3. 4. 5.

Mix and bake the cake mix as per package instruction for 2 (8-9-inch) round layers. Keep aside the layers to cool and then split each layer in half so as to have 4 layers. In a large bowl, add the cream cheese and beat till soft. Slowly, mix in the confectioners' sugar. Add the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices and mix till well combined. 6. Mix in the dry pudding mix and fold in the whipped topping. 7. Arrange one cake layer onto a cake plate cut side up. 8. Spread frosting over the layer and place another layer cut side down on the first one. 9. Top with the frosting. 10. Repeat till all the layers are used, spreading all the frosting on top and sides of cake. 11. Garnish with the reserved mandarin orange slices. 12. Refrigerate for overnight before serving.

Pineapple, Orange, and Vanilla Yellow Cake

73

FABULOUS

Layered Cake

Prep Time: 5 mins Total Time: 2 hrs Servings per Recipe: 12 Calories 465 kcal Fat 28.9 g Carbohydrates 46.3g Protein 4.4 g Cholesterol 78 mg Sodium 309 mg

Ingredients Cake: 1 (18.25 oz.) package moist white cake mix 1 tsp instant coffee powder 1/4 C. coffee 1 tbsp coffee flavored liqueur Filling: 1 (8 oz.) container mascarpone cheese 1/2 C. confectioners' sugar 2 tbsp coffee flavored liqueur

Frosting: 2 C. heavy cream 1/4 C. confectioners' sugar 2 tbsp coffee flavored liqueur Garnish: 2 tbsp unsweetened cocoa powder 1 (1 oz.) square semisweet chocolate

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour 3 (9inch) cake pans. 2. Mix the cake mix according to package directions. 3. Divide two thirds of the mixture between 2 pans. 4. In the remaining mixture, stir in the instant coffee and transfer into the third pan. 5. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean. 6. Let the cakes cool in the pans for about 10 minutes, then turn out onto a wire rack and cool completely. 7. In a cup, mix together the brewed coffee and 1 tbsp of the coffee liqueur and keep aside. 8. For the filling in a small bowl, add the mascarpone, 1/2 C. of the confectioners' sugar and 2 tbsp of the coffee liqueur and with an electric mixer set on low speed, beat till just smooth. 9. Cover with plastic wrap and refrigerate. 74

Fabulous Layered Cake

10. For the frosting in a medium bowl, add the cream, 1/4 C. of the confectioners' sugar and 2 tbsp of the coffee liqueur and with an electric mixer set on medium-high speed, beat till stiff. 11. Fold 1/2 C. of the cream mixture into the filling mixture. 12. For assembling, place one plain cake layer on a serving plate and with a thin skewer, poke holes in cake, about 1 inch apart. 13. Place one third of the reserved coffee mixture over the cake, then spread half of the filling mixture. 14. Top with the coffee-flavored cake layer and poke the holes in the cake. 15. Place another third of the coffee mixture over the second layer and spread with the remaining filling. 16. Top with the remaining cake layer and poke holes in the cake. 17. Place the remaining coffee mixture on top. 18. Spread the frosting on the sides and top of the cake. 19. Place cocoa in a sieve and lightly dust over the cake and garnish with the chocolate curls. 20. Refrigerate the cake for at least 30 minutes before serving. 21. (To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.)

75

SOUR CREAM

Dark Chocolate Cake

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 12 Calories 528 kcal Fat 26.4 g Carbohydrates 66g Protein 6.1 g Cholesterol 63 mg Sodium 498 mg

Ingredients 1 (18.25 oz.) package dark chocolate cake mix 1 (3.9 oz.) package instant chocolate pudding mix 1 (16 oz.) container sour cream 3 eggs

1/3 C. vegetable oil 1/2 C. coffee flavored liqueur 2 C. semisweet chocolate chips

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a bundt pan. 2. In a large bowl, add the pudding mix, cake mix, eggs, sour cream, oil and coffee liqueur and beat till well combined. 3. Transfer the mixture into the prepared pan and cook in the oven for about 60 minutes or till a toothpick inserted in the center comes out clean. 4. Cool for about 10 minutes in the pan, then turn out and cool completely on wire rack.

76

Sour Cream Dark Chocolate Cake

A Southern Cake

Prep Time: 15 mins Total Time: 8 hrs 50 mins Servings per Recipe: 24 Calories 288 kcal Fat 14.6 g Carbohydrates 36.6g Protein 3.5 g Cholesterol 42 mg Sodium 190 mg

Ingredients 1 (18.25 oz.) package white cake mix 3 eggs 1/3 C. vegetable oil 1 C. water 1/2 tsp coconut extract 1 (14 oz.) can sweetened cream of coconut

1 (14 oz.) can sweetened condensed milk 1 C. heavy whipping cream 1 tbsp white sugar 1 C. flaked coconut

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9inch cake pan. 2. In a large bowl, add the cake mix, eggs, oil, water and coconut flavoring and beat for about 2 minutes. 3. Transfer the mixture into the prepared pan and cook in the oven for about 30 minutes or till a toothpick inserted in the center comes out clean. 4. In a medium bowl, add the coconut cream and sweetened condensed milk and stir till smooth. 5. Remove the cake from the oven and with a fork, poke holes. 6. Place the milk mixture over the cake, allowing it to soak into the cake. 7. Refrigerate for several hours or overnight. 8. In a large bowl, add the cream and beat till soft peaks form. 9. Add the sugar and beat till stiff. 10. Spread over cooled cake and serve with a sprinkling of the flaked coconut.

A Southern Cake

77

MOROCCAN

Orange Cake

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 12 Calories 410 kcal Fat 19.8 g Carbohydrates 55g Protein 4.2 g Cholesterol 73 mg Sodium 443 mg

Ingredients 1 (18.25 oz.) package yellow cake mix 1 (3 oz.) package instant lemon pudding mix 3/4 C. orange juice 1/2 C. vegetable oil 4 eggs

1 tsp lemon extract 1/3 C. orange juice 2/3 C. white sugar 1/4 C. butter

Directions 1. Set your oven to 450 degrees F before doing anything else and grease and flour a bundt pan. 2. In a large bowl, mix together the cake mix and pudding mix. 3. Make a well in the center and add in 3/4 C. of the orange juice, oil, eggs and lemon extract and eat on low speed till well combined. 4. Scrape the bowl, and now, beat on medium speed for about 4 minutes. 5. Transfer the mixture into the prepared pan and cook in the oven for about 50-60 minutes or till a toothpick inserted in the center comes out clean. 6. Let the cake cool in the pan for about 10 minutes, then turn out onto a wire rack and cool completely. 7. In a pan, add 1/3 C. of the orange juice, sugar and butter on medium heat and cook for about 2 minutes. 8. Drizzle over the cake.

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Moroccan Orange Cake

Easy Doughnuts of Buttermilk

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 36 Calories 172 kcal Carbohydrates 30 g Cholesterol 18 mg Fat 4.7 g Protein 2.7 g Sodium 189 mg

Ingredients 2 cups vegetable oil for frying Doughnuts: 2 cups buttermilk 1 cup white sugar 2 large eggs, beaten 5 cups sifted all-purpose flour 2 tsps baking soda 1 tsp baking powder 1 tsp salt 1 tsp ground nutmeg

1/4 tsp ground cinnamon 1/2 cup melted butter Glaze: 3 cups confectioners' sugar 1 tbsp margarine, softened (optional) 1/2 tsp vanilla extract 2 tbsps milk, or as needed

Directions 1. 2. 3. 4. 5. 6. 7.

Get a deep fryer. Set oil to 375 degrees. Get a bowl mix the following ingredients: eggs, buttermilk, and white sugar. Get a 2nd bowl to mix: cinnamon, flour, nutmeg, baking soda, salt, and baking powder. Mix both bowls with butter and form dough. Add flour to a countertop for rolling the dough. Roll dough to a thickness of 1/4 of an inch cut with doughnut cutter. Get another bowl to make glaze: vanilla extract, sugar, and margarine. Slowly add milk to make a glaze. 8. Fry doughnuts in batches for 1 min per side. 9. Remove from oil and drain excess. 10. Cover each doughnut with glaze. 11. Enjoy.

Easy Doughnuts of Buttermilk

79

EASY CLASSICAL

Doughnut I

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 366 kcal Carbohydrates 30.1 g Cholesterol < 1 mg Fat 26.8 g Protein 2.3 g Sodium 350 mg

Ingredients 2 quarts oil for deep frying 1 (10 ounce) can refrigerated buttermilk biscuit dough

1 cup confectioners' sugar

Directions 1. 2. 3. 4. 5.

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Get a fryer set to 375 degrees F with oil in it. Grab biscuit mix and take them apart. Create a hole in each biscuit. Put biscuits in deep fryer. Fry until golden. Remove from oil. Remove excess oils with paper towels. Get a container or bag. Add sugar. Place one doughnut into the sugar. Cover and shake to coat.

Easy Classical Doughnut I

Classical Doughnuts of Applesauce I

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 24 Calories 190 kcal Carbohydrates 24.7 g Cholesterol 18 mg Fat 9g Protein 2.9 g Sodium 172 mg

Ingredients 2 quarts oil for deep frying 3/4 cup white sugar 2 tbsps butter, softened 2 eggs 3/4 cup applesauce 4 cups sifted all-purpose flour 2 tsps baking powder 1 tsp salt

1/2 tsp baking soda 1/2 tsp ground mace 1/2 tsp ground cinnamon 1/2 cup buttermilk 1/4 cup confectioners' sugar for dusting

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Get a deep fryer. Set oil to 375 degrees. Get a bowl, mix: applesauce, sugar, eggs, and butter. Get 2nd bowl, mix: cinnamon, flour, mace, baking powder, baking soda, and salt Combine both bowls and stir in buttermilk to make dough. Add flour to a countertop for rolling out the dough. Roll dough to a thickness of 1/4 of an inch. Cut with doughnut cutter. Fry doughnuts in batches for 1 min per side. Remove from oil and drain excess.

Classical Doughnuts of Applesauce I

83

CLASSICAL

Herman Doughnuts I

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 289 kcal Carbohydrates 26.1 g Cholesterol 32 mg Fat 19.1 g Protein 3.5 g Sodium 218 mg

Ingredients 8 cups vegetable oil (for frying) 3 tbsps shortening 1/2 cup white sugar 2 eggs, beaten 1 cup Herman Sourdough Starter 1/2 cup milk 2 cups all-purpose flour

1 tsp baking soda 1/2 tsp salt 1/4 tsp ground nutmeg 2 tbsps confectioners' sugar

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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Get a bowl, mix: sugar and shortening, milk and Herman starter (make a cream). Get a 2nd bowl, mix: nutmeg, flour, and baking soda. Combine both bowls, knead, to form dough. Add flour to a countertop for rolling out the dough. Roll dough to a thickness of 1/4 of an inch cut with doughnut cutter. Let doughnuts sit for 1 hour while covered to rise. Get a deep fryer. Set oil to 375 degrees. Fry doughnuts in batches for 1 min per side. Remove from oil. Drain excess. Enjoy.

Classical Herman Doughnuts I

Doughnuts

In Poland

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 36 Calories 218 kcal Carbohydrates 28 g Cholesterol 30 mg Fat 9.9 g Protein 4g Sodium 54 mg

Ingredients 1 (0.6 ounce) cake compressed fresh yeast 3 tbsps warm water (110 degrees F/45 degrees C) 1 tsp white sugar 3 cups milk 3/4 cup margarine 5 egg yolks 3/4 cup white sugar

8 cups all-purpose flour 8 cups shortening for frying 1/4 cup white sugar

Directions 1. Get a bowl, mix into a paste: 1 tsp of sugar, water, and yeast. Set aside and let it rise. 2. Get a pan heat and stir milk and margarine. Set aside. 3. Get a bowl, mix until foamy: 3/4 cup of sugar and egg yolks (mix these until they are smooth first), and milk and margarine mixture. 4. Combine foamy mixture with yeast mixture while slowly adding flour, to make soft dough. 5. Let dough double in size. 6. Use dough to make as many balls as possible. Set aside and let them double in size. 7. Fry balls in 375 degree shortening until golden on all sides. 8. Let everything drain. Cover in sugar. 9. Enjoy.

Doughnuts In Poland

85

DOUGHNUTS

In Canada

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 36 Calories 0 mg Carbohydrates 23.3 g Cholesterol 0 mg Fat 1.9 g Protein 3.4 g Sodium 66 mg

Ingredients 1 tbsp white sugar 1/2 cup warm water (110 degrees F/45 degrees C) 1 tbsp active dry yeast 1/4 cup vegetable oil 2 1/3 cups warm water (110 degrees F/45 degrees C) 1 tsp salt 4 tbsps white sugar

4 cups all-purpose flour 4 cups whole wheat flour 1 tbsp lemon juice 3 tbsps white sugar 1 tsp ground cinnamon

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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Get a bowl, mix: 1/2 cup of warm water, and one tbsp of yeast and sugar. Set aside. Get a bowl, mix: 4 tbsps of sugar, oil, salt, 2 and 1/3 cups of water. Mix everything together with yeast and flour, form dough. Get another bowl, add butter, and coat dough with butter. Cover container. Let dough rise for 1.5 hours. Remove pieces of dough. Form egg like shapes. Flatten to make ovals. Fry ovals in 350 degrees until completely golden. Take out of oil and remove any excess. Coat with lemon juice, white sugar, and cinnamon. Enjoy.

Doughnuts In Canada

Super Simple

Doughnuts with Jelly

Prep Time: 30 mins Total Time: 2 hrs 35 mins Servings per Recipe: 24 Calories 232 kcal Carbohydrates 32.5 g Cholesterol 9 mg Fat 9.6 g Protein 3.9 g Sodium 124 mg

Ingredients 1 cup warm milk (110 degrees F/45 degrees C) 1/3 cup water 1 egg, beaten 3 tbsps margarine, melted 3/4 cup white sugar 4 1/2 cups bread flour 1 tsp salt

1 1/2 tsps ground nutmeg 1 tbsp active dry yeast 3/4 cup any flavor fruit jam 2 quarts vegetable oil for frying

Directions 1. Get a bread machine, add: yeast, milk, nutmeg, beaten egg, water, salt, melted butter, bread flour, and sugar. 2. Set machine to dough setting. Let it work. 3. Place dough on a floured surface. Let it sit for 13 mins. 4. Flatten dough to a ¼ inch thick sheet. 5. Use a cutter to form 2 inch pieces. 6. Separate pieces into two sets. 7. Add half tsp of jam to half. 8. Wet the outside edge of each jam cutout with cold water and cover them with the other cutouts that do not have any jam. Pinch edges to seal. 9. Set aside and let them rise for 45 mins to 1 hour. 10. Fry in 375 degrees. Until completely golden. 11. Add some sugar coating. 12. Enjoy.

Super Simple Doughnuts with Jelly

87

A SIMPLE

Doughnut of Yeast

Prep Time: 30 mins Total Time: 2 hrs 45 mins Servings per Recipe: 18 Calories 542 kcal Carbohydrates 68.7 g Cholesterol 57 mg Fat 26.7 g Protein 7.7 g Sodium 191 mg

Ingredients 3 1/2 cups all-purpose flour 2 (.25 ounce) packages active dry yeast 3/4 cup milk 3/4 cup white sugar 1/4 cup butter 1/2 tsp salt

2 eggs 2 quarts oil for deep frying 1 cup confectioners' sugar for dusting

Directions 1. Get a bowl, mix: yeast, and 1 and 3/4 cups of flour. 2. Get a pan, heat and stir until smooth: salt, milk, butter, and sugar. 3. Combine milk and melted butter with the flour mixture, add your eggs. Mix evenly. 4. Use electric mixer on low, for 1 minute. 5. At highest setting continue mixing for 3 mins. 6. Get a spoon, add flour until dough forms. 7. Knead dough on floured surface for 4 mins. 8. Get an oiled bowl, let dough sit for 1 hr to rise. 9. Flatten dough to ½ in sheet. Use cutter to make doughnuts. Let them rise for 1 hr. 10. Get deep fryer with oil at 375 degrees. Fry doughnuts in batches until completely golden. 11. Let cool and cover with confectioner’s sugar.

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A Simple Doughnut of Yeast

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