|Flavor of Normandy|
|by Carole Clements|
A gastronomic tour of Normandy, which draws on traditional ingredients and specialities of the area to provide 50 recipes and menus.
1 - 6 of 6 for bisquick donut
Combine first 5 ingredients to make a batter. Remove crusts from bread and slice each into fourths. Dip bread into the batter and fry in hot oil (in ...
Remove outside crust from a slice of bread, cut this slice of bread into 9 cubes. Mix: Dip each cube of bread into the batter; then deep fry. Drain, ...
Heat deep fat ... Cut with floured donut cutter and place ... 3 cups sifted powdered sugar and 1/4 cup boiling water. Beat until smooth and glaze donuts.
Mix all together until dough cleans bowl. Roll 1/2 inch thick. Fry 1 minute on each side.
Stir cream into Bisquick, add sugar ... thick, cut with donut cutter. Save holes. ... After baking, dip into melted butter and sugar and cinnamon mixture.
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