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Breakfast
Breakfast
Yield: 24 mini doughnuts
Doughnut Ingredients:
1 box spice cake mix
1 cup pumpkin puree
2 eggs
3 tablespoons butter, melted
Streusel Topping Ingredients:
½ cup brown sugar
½ cup flour
1 teaspoon cinnamon
½ teaspoon nutmeg
2 tablespoons butter, melted
Glaze Ingredients:
1 cup powdered sugar
1 tablespoon milk
½ teaspoon vanilla
Directions:
1. Combine all doughnut ingredients
in large mixing bowl and mix until
all ingredients are combined and
batter is smooth; set aside.
Yields: 1 10-inch cake
Cake Ingredients:
2¼ cups all-purpose flour
¾ cup sugar
¾ cup cold butter
¾ cup sour cream
½ teaspoon baking powder
½ teaspoon baking soda
1 egg
1 teaspoon almond extract
½ cup sliced almonds
Filling Ingredients:
1 (8-ounce) package cream cheese,
softened
¼ cup sugar
1 egg
¾ cup peach preserves
Directions:
1. In medium bowl, combine the
flour and sugar.
2. Cut in butter until mixture is well
blended and crumbly.
3. Set aside 1 cup crumb mixture for
topping.
4. Add sour cream, baking powder,
baking soda, egg and extract to
remaining crumb mixture and
beat until blended.
5. Press dough into greased 10-inch
spring form pan; set aside.
6. In small bowl, beat together
cream cheese, sugar and egg
until smooth.
7. Spoon cream cheese mixture into
prepared crust and top with
preserves.
8. Top with reserved crumb mixture
and almonds.
9. Place Extender Ring on base tray
and place pan on 1-inch rack.
10. Bake at 275°F for 1 hour and 20
minutes.
11. Transfer cake to wire rack and
cool completely.
2. In separate dish, combine brown
sugar, flour, cinnamon and nutmeg.
3. Add butter to sugar mixture and mix
until moist and crumbly.
4. Fill doughnut pan ⅔ full with
doughnut batter and top with
streusel.
5. Place pan on 3-inch rack and bake
at 325°F for 10-12 minutes,
depending on the size of your
doughnut pan.
6. Let doughnuts cool in pan for about
5 minutes.
7. Gently loosen doughnuts with fork
and transfer to cooling rack.
8. Repeat baking steps with remaining
batter until all batter is used.
9. While doughnuts cool, mix all glaze
ingredients together in small dish.
10. Once doughnuts have cooled,
drizzle glaze over doughnuts and
serve.
Spicy Pumpkin Doughnuts with
Streusel Topping
Peachy Cheese Coffee Cake
Serves: 1
2 eggs
2 tablespoons butter
2 tablespoons chives, finely
chopped
1 tablespoon sour cream
Salt and pepper to taste
Directions:
1. Place butter in 10-inch baking
pan and melt on 3-inch rack at
350°F for 1-2 minutes.
2. Crack eggs directly into baking
pan and add sour cream and
chives.
3. Beat eggs well and season with
salt and pepper.
4. Place pan on 3-inch rack and
cook at 350°F for 7-8 minutes.
5. Serve immediately.
French Scrambled Eggs
12. Carefully run knife around edge of
the pan to loosen cake and
remove.
Tip: If you don’t have a cooling rack
at your disposal, simply remove the
cooking rack from the Oven and cool
the cake on the cooking rack.
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