|Quick Dinner 2 (Betty Crocker PocketChef)|
|by Betty Crocker Kitchens|
Coinciding with the 10th edition release of the bestselling "Big Red" Betty Crocker Cookbook, these handy, portable recipe cards combine your favo...
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1 - 10 of 17 for quick doughnuts
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Sift together flour, ... 2 1/2 inch doughnut cutter. Fry in ... about 3 dozen doughnuts. To use ... yolks instead of 2 whole eggs for more tender doughnuts.
Combine dry ingredients and seasonings. Beat egg, milk and melted shortening together. Stir in dry ingredients until thoroughly blended. Drop from ...
Cut hole in center of each biscuit. Deep fry doughnuts and holes in ... coffee can until golden brown, turning once. Drain on paper towel. Roll in sugar.
Melt Crisco in ... a few seconds to drain. Place on paper towels. Dip warm doughnut balls in granulated or confectioners' sugar. Makes about 2 1/2 dozen.
Melt Crisco in ... ingredients are dissolved, simmer 2 minutes. Add vanilla and remove from heat. Dip doughnuts in the sauce and serve while still hot.
Heat oil in ... golden then turn and fry other side. Ice with powder sugar or cinnamon sugar. If you ice while hot they will be more like glazed doughnuts.
Combine pancake mix, sugar, cinnamon, and nutmeg in mixing bowl. Mix eggs, milk, and oil together. Stir into pancake mixture; mix well. Drop by ...
Heat vegetable oil. Poke a hole through the middle of each biscuit. Drop 2 or 3 biscuits in the hot vegetable oil. Turn as soon as it turns golden ...
Preheat oil to ... out with floured doughnut cutter. Deep fry ... towel. Place confectioners' sugar in a bag. Shake 2 doughnuts at a time to coat doughnuts.
Remove biscuits from ... They brown very fast when oil is hot. Drain on paper towels. Sprinkle with confectioners sugar. Serve warm. Makes 20 doughnuts.
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