Sour Cream Sugar Cookies

I took a few recipes and tweaked until I was satisfied. I hope you enjoy them as much as I do.

Wet ingredients
1 cup butter
1.5 cups white sugar
4 eggs
4 tsp flavoring. (I use almond, but vanilla is nice too.)
1 cup sour cream

Dry ingredients
2 cups powdered sugar
1 tsp salt
2 tsp baking powder
1 tsp baking soda
4-4.5 cups flour

Directions
Once the butter and eggs are at room temperature, cream butter and white sugar together. Add other wet ingredients. Set aside.

Mix the dry ingredients together. Make well in center. Add wet to dry, and mix together.

Line a cookie sheet with tin foil. After greasing your hand or spoon, use it to spread and even out cookie dough on cookie sheet. If you do not want to ice them, simply sprinkle dough before baking. Bake for 18-20 minutes at 350F. If icing, do so after completly cool.

Slice into squares and enjoy!

Puffed squares

½ cup butter

1 cup corn syrup

1 cup white sugar

1/3 cup brown sugar

6 heaping TBSP. cocoa powder

1 tsp. vanilla

10 cups puffed wheat or Puffed Rice for GF version

Measure the puffed wheat into a large mixing bowl and set aside. 

Melt the butter with the corn syrup, sugars, and cocoa powder in a large saucepan over medium heat. 

Bring to a boil and simmer for 1 minute. 

Remove from heat, add the vanilla, and stir well.

 Pour the mixture over the puffed wheat and mix until the puffed wheat is evenly coated.

 Press into a 9×13-inch pan that has been lightly sprayed with non-stick spray.

Allow to cool and then cut into squares. 

Store in an airtight container to maintain ooey-gooey freshness!

*TIP*

If you put water on your spatula or spoon, it works better than butter on your hands while pressing flat in the pan.

Pumpkin Pie

I look forward to trying this later this week!

For a great tutorial on roasting your own pumpkin, go HERE

• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (9 inch) unbaked pie crust
• 
  

Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Fire Ant Anthill Cake

Ingredients

Chocolate Cake
Chocolate Icing
1/2 cup (125 mL) chocolate cookie crumbs
Sugar-coated green sour candy strips
Red candy-coated chocolate pieces, (such as M&Ms)
Mini red candy-coated pieces, (such as M&Ms Mini)
Black Royal Icing
White candy-coated mints

Preparation:

Place rectangular cake on serving tray; spread with two-thirds of the Cocoa Icing. Place dome cake on one narrow end for anthill; cover with remaining icing.

Sprinkle cake all over with cookie crumbs to look like soil. Press green candy strips onto bottom edges of rectangular cake for grass. Cut fringe along 1 edge of equal amount of green candy strips; press onto cake so grass stands above top edge. For ants, line up 1 large and 2 mini candy-coated chocolate pieces for each ant body. With piping bag and using black icing, pipe dots between candies; pipe line of icing along top to attach. Let dry. Turn over and pipe 6 legs; let dry. Press ants all over top of cake and anthill. Arrange white candy rocks on cake.

Sweetheart Chocolate Lollipops

4 squares Baker's Unsweetened Chocolate

3/4 cup butter

2 cups sugar

3 eggs

1 tsp. vanilla

2 cups flour

4 squares Baker's White Chocolate

Assorted Valentine sprinkles

lollipop sticks

PREHEAT oven to 350°F. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Cover. Refrigerate 1 hour or until dough is stiff.

SHAPE dough into 2-inch balls; insert lollipop stick into top of each ball. Place, 2 inches apart, on greased baking sheets.

BAKE 8 min. or just until set. (Do not overbake.) Let stand on baking sheet 1 min.; transfer to wire racks. Cool completely. Melt white chocolate as directed on package. Drizzle over lollipops; decorate with sprinkles. Let stand until chocolate coating is firm.

Neiman Marcus Brownies

1 box Betty Crocker butter pecan cake mix

1 stick butter, melted
1 egg
1 box powdered sugar (regular size)
1 (8 oz.) bar softened cream cheese
2 eggs
1 stick butter
1 c. pecans

Mix together cake mix, melted butter and 2 egg. Spoon and press into bottom of 9"x13" Pyrex baking pan or buttered dish.

Blend together powdered sugar, cream cheese, 2 eggs, and butter. Pour mixture over cake mix and spread. Sprinkle chopped pecans over top. Place in 300 degree oven and bake for 1 hour. Let cool for 1 hour before cutting. (Better after sitting overnight.)

Neiman Marcus Bars

FIRST:
1 egg, beaten

1 box yellow cake mix (Duncan Hines butter)
1 stick melted butter

SECOND:
8 oz. softened cream cheese
1 box powdered sugar
2 eggs
1/2 c. flaked coconut
1/2 c. chopped pecans

Mix first 3 ingredients well. Pat into a 9 x 13 inch pan. Then mix other ingredients well. Pour over first ingredients in 9 x 13 inch pan. Bake at 325 degrees for 35 to 40 minutes. Cool.

Baked Apple Donuts

Sift together:
1 1/2 cups flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup sugar

Add(see directions below):
1/3 cup shortening
1 egg
1/2 cup milk
1/2 cup finely chopped apples

1/2 cup butter
1/2 cup sugar
2 tsp cinnamon

Directions

1. Cut shortening with a pastry blender or 2 knives until mixture looks like coarse cornmeal. Set aside.
2. Combine the egg, milk and apples in another bowl, mixing well. Add to dry ingredients, mixing just until blended.
3. Spoon into 12 greased muffin cups, filling each until 2/3 full.
4. Bake @350F for 20-25 minutes, or until done.
5. Melt the 1/2 cup butter and set aside. Combine the remaining sugar and cinnamon, mixing well.
6. Remove donuts immediately from muffin cups. Roll first in butter mixture coating evenly. Roll in cinnamon sugar mixture.
7. Cool on wire racks.

*TIP* I would make a triple batch each time, as they disappear quite quickly.

Apple Cookies

1 1/2 cup quick rolled oats
1 1/2 cup flour
1/2 cup brown sugar
1 tsp Baking Powder
1/4 tsp soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 cup raisins or chocolate chips - if desired
1 cup finely chopped, peeled apples
1 egg
1/2 cup honey
1/2 cup oil
1/3 cup milk
1/4 cup chopped nuts - if desired

Mix all together. Bake fro 10 - 12 min @ 375F, or until golden brown.

Baked Doughnuts

1 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup buttermilk
3 eggs
1 tablespoon honey
1/2 cup butter, melted
 
1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.

2.In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.

3.Bake 12 minutes in the preheated oven, until golden brown.

Cheesecake Squares

The recipe calls for blueberry preserves but let’s be honest, it’s up to you! Whatever fruit filling is your favourite, it’ll work.

1 1/2 cups Graham Crumbs
2 tbsp Sugar
3 tbsp Butter melted
2 8-oz pkg. of Cream Cheese
2 large Eggs
2/3c. sugar
1 tsp Vanilla
1 tsp lemon juice
3/4c. blueberry preserves

Mix melted butter, sugar and graham crumbs together and press into pan. Place in oven and bake for 10 minutes.

With a mixer, beat cream cheese until smooth and add eggs, sugar, vanilla, and lemon juice. Beat until well mixed.

Evenly spread blueberry preserves on hot crumbs, then pour cream cheese mixture over preserves.

Bake in middle of oven until slightly puffed, 30-35 minutes, cool completely on rack. When cool cut into squares. It should keep nicely covered and refrigerated for 3 days and in freezer 1 month.

Cinnabuns

Dough:

• ¾ cup milk
• ½ cup sugar
• 2 tsp salt
• ½ cup melted butter
• 1/3 cup warm water
• 2 tbsp yeast
• 2 eggs
• 5 cup flour

Filling:
• 1 cup brown sugar
• 1/3 cup butter
• 1 tbsp cinnamon

Icing:
• ¼ cup butter
• 2 tbsp cream cheese
• ¾ cup icing sugar
• ¼ tsp vanilla
• Pinch of salt

Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until sugar dissolve and milk is scalded. Cool to luck warm. Dissolve yeast in warm water. Combine water, milk mixture, and eggs. Beat. Add enough flour to make manageable dough; knead. Let rise in covered bowl till doubled, about 1 hour. Punch down dough and roll into 21x16 inch rectangle. Combine filling ingredients and spread over dough. Roll up lengthwise and cut in 2 inch thick slices. Place in greased cake pan. Let rise till doubled. Bake at 400 degrees for 20 minutes or till lightly browned. Remove from oven and let cool slightly. Cream together icing ingredients. While rolls are still warm, push down centers and frost with icing.

Key Lime Cheesecake

Picture to come soon!

1 1/2 cups finely ground graham cracker crumbs

2 tablespoons white sugar
1/4 cup unsalted butter, melted
3 8-oz pkgs. cream cheese, softened
3/4 cup white sugar
1 cup sour cream
3 tablespoons all-purpose flour
4 eggs
1/3 cup key lime juice
1 teaspoon vanilla extract

1.To make Crust: In a bowl stir together the graham cracker crumbs and 2 tablespoons sugar, stir in the butter well. Pat the mixture into the bottom and 1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in a preheated 375 degree F (190 degree C) oven for 8 minutes. Transfer the pan to a rack and cool.


2.In a large bowl with an electric mixer, beat cream cheese and 3/4 cup sugar until smooth, beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream, flour, lime juice and vanilla. Beat the mixture until it is smooth.

3.Pour the filling over the crust. Bake the cheesecake in the preheated oven for 15 minutes, reduce the temperature to 250 degrees F (120 degrees C) and bake for 50 to 55 minutes longer, or until center is barely set. 
 
4.When you take the cheesecake out of the oven and set it on a cooling rack, set a timer for 10 minutes. When the timer goes off, use a paring knife to gently separate the edge of the cheesecake from the pan. Continue to cool, and then chill 5 hours or overnight. The cheesecake will not crack and will easily come free of the pan, and look picture-perfect! Top with fresh whipped cream, (heavy whipping cream whipped with a dash of vanilla and just a tiny bit of powdered sugar).

Midnight Bliss Cake

Ingredients
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Chocolate Instant Pudding
1/2 cup Hot Chocolate Mix
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1 pkg. (8 squares)Bakers Chocolate, chopped

Directions
PREHEAT oven to 350°F. Grease and lightly flour 3-L fluted tube pan or 10-inch tube pan.

PLACE all ingredients except chopped chocolate in large bowl. Beat with electric mixer on low speed just until moistened, stopping mixer frequently to scrape side of bowl. Beat on medium speed 2 min. or until well blended. Stir in chopped chocolate. Pour into prepared pan.

BAKE 50 min. to 1 hour or until toothpick inserted near centre comes out clean. Cool in pan on wire rack 10 min. Loosen cake from side of pan. Invert cake onto rack; gently remove pan. Cool completely.

TIP
Sprinkle with icing sugar just before serving. Or for a more elegant topping, melt additional Baker's Semi-Sweet Chocolate as directed on pkg.; drizzle over cooled cake. Garnish with fresh raspberries.

Nutritional Information - per slice

Calories 246 Total fat 13.8 g Carbohydrate 29.3 g Dietary fibre 0.9 g Protein 3.4 g Vitamin A 2 %DV Vitamin C 0 %DV Calcium 5 %DV Iron 10 %DV

Chocolate Indulgence Brownies

Prep time: 10 minutes

Cooking Time: 35 minutes
Freezing: excellent, without garnish
Makes: 16 brownies

Ingredients:

½ cup butter, melted
½ cup Smucker’s® Chocolate Fudge Topping
2 eggs
1 tsp vanilla extract
¾ cup sugar
½ cup Flour
¼ cup cocoa powder
¼ tsp salt
1 cup semi sweet chocolate chips

Topping:
Whipped cream
Caramel- melted or sunday topping/syrup

Directions:

1.Preheat oven to 350 (180). Line an 8” (20cm) square baking pan with foil and grease
2.Beat first 5 ingredients together in bowl of electric mixer. Mix in remaining ingredients. Pour into prepared pan. Bake in preheated oven 30-35 minutes, or until set. Remove from oven and let cool on wire rack. Cut into squares.
3.To serve, top brownies with whipped cream and caramel syrup.
4.Indulge!

Triple Chocolate Cheesecake

Ingredients


CRUST
•21/2 cups (625 mL) chocolate baking crumbs
•1/4 cup (50 mL) granulated sugar
•1/2 cup (125 mL) unsalted butter, melted

FILLING
•8 oz (225 g) semi-sweet chocolate
•4 blocks of cream cheese, each 8 oz (250 g), at room temperature
•1/2 cup (125 mL) regular sour cream
•11/4 cups (300 mL) granulated sugar
•1 tbsp (15 mL) all-purpose flour
•2 tsp (10 mL) vanilla
•4 eggs

GLAZE
•4 oz (112 g) semi-sweet chocolate
•1/2 cup (125 mL) whipping cream
•2 tbsp (30 mL) honey or corn syrup
DIRECTIONS

1.For crust, butter or oil sides of a 9-in. (23-cm) or 10-in. (25-cm) springform pan. Wrap pan with foil, over bottom and sides, making sure it comes to the top edge so water from the water bath in step 3 won’t leak in. Double wrap if necessary. In a large bowl, using a fork, stir chocolate baking crumbs with sugar, then stir in butter. Press mixture onto bottom of pan. Refrigerate while preparing cheesecake filling.

2.Preheat oven to 325F (160C). Put a kettle of water on. Finely chop chocolate and place in microwave-safe bowl. Heat on medium power for 2 min or until almost melted, stirring halfway through. Remove from microwave and stir until completely melted. Set aside. Place cream cheese in a large bowl. Using an electric mixer, beat until smooth, scraping down sides occasionally. Beat in sour cream, sugar, flour and vanilla. Beat in eggs, one at a time, just until blended. Beat in cooled chocolate. Pour onto chilled crust.

3.Place wrapped springform pan in a broiler pan or shallow-sided roasting pan. Place in centre of preheated oven. Pour enough boiling water into broiler pan to come about 1 in. (2.5 cm) up side of foil-wrapped springform pan.

4.Bake until filling is almost set when springform pan is jiggled, about 40 min. Remove broiler pan to a rack. Run a knife around inside of cake pan to help prevent cracking. Let stand until water cools, about 30 min.

5.Remove pan from water. Discard foil. Cool completely, then cover pan with plastic wrap. Refrigerate until chilled, 4 hours. Remove cake from pan. If making ahead, refrigerate up to 3 days. Or over-wrap with foil and freeze for up to 1 month.

6.For glaze, finely chop chocolate and place in a medium bowl. Bring cream just to a boil, in a saucepan on the stovetop or in a bowl in the microwave. Pour hot cream over chocolate. Add honey. Stir just until chocolate is melted and evenly mixed. Just before serving, pour and spread glaze over cake. Top with assorted berries and chocolate curls.

*Finishing touches*
PERFECT CURLS

Melt 4 oz (112 g) chopped milk, dark or white chocolate in the microwave or in a bowl over simmering water. Using a spatula, thinly spread melted chocolate into a rectangular shape on the back of a baking sheet. Refrigerate so chocolate can harden slightly. Check often; it’s ready when it’s no longer shiny, but still malleable. Using a palette knife (a bendable metal spatula), hold both ends so metal blade is horizontally across chocolate in front of you. Press into the chocolate, scraping and pulling in one motion toward you, to form curls. The shape of the curl will depend on the angle of the blade and the temperature of the chocolate. If it sticks and doesn’t scrape at all, it is too soft. If it breaks into shards, it’s too hard. If you don’t get curls the first time, just re-melt and try again. Refrigerate curls in an airtight container until firm, or up to 3 days.

CANDIED FRUIT
Fruit cooked in a light simple syrup is a great way to dress up any dessert. We chose kumquats, small oval-shaped citrus fruit. Candy the edible peel and flesh for a sweet and tangy topper. It’s easier than you’d think: Start by bringing a large pot of water to a boil. Stir 1 cup (250 mL) granulated sugar with 1 cup (250 mL) water in a saucepan and set over medium heat. Bring to a boil, then simmer, uncovered, until it’s syrupy, about 5 min. Slice 1/4 lb (125 g) unpeeled kumquats in half lengthwise, or crosswise into rounds. Add to boiling water. Boil for 3 min. Drain, then plunge into ice-cold water. Drain and add to syrup. Simmer, stirring occasionally, until soft and slightly translucent, 12 more min. Cool. Refrigerate in a sealed container for up to 2 weeks. Remove kumquats from syrup before using.

GF Cinnamon Rolls

2 tbsp shortening or butter
¼ cup sugar
2/3 cup of milk
1tbsp yeast
1 egg
¼ cup vegetable oil
½ cup potato starch
1 cup corn starch
¼ tsp baking soda
2 ½ tsp xanthan gum
2 tsp GF baking powder
½ tsp salt
1 tsp vanilla extract

Preheat oven to 375 F. In medium bowl, combine shortening and sugar, mix well. Measure warm milk and add yeast to milk. Whisk well to fully dissolve.

Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well, being sure to remove all lumps. Dough will be quite soft.

Take a piece of plastic wrap and lay it out so it covers a 13 ½” X 13 ½” square. Sprinkle 1-2 tbsp extra sugar on the wrap. Lay ball of dough on top of that. Then pull out another sheet of wrap and gently lay over the dough. Pat the dough down into a roughly squarish pancake. Lift the top wrap up and then reposition it. Use a rolling pin to roll out the dough in between the two layers of wrap. Occasionally you’ll have to lift and reposition the wrap because it gets “stuck” under the edges. You might have to occasionally flip the whole thing over. Make sure that when you’re done you’ve got ABOUT a 13 ½” X 13 ½” square of dough.

Remove top piece of wrap and spread melted margarine across the top of the dough with a pastry brush. Sprinkle on a mixture of 1/3 cup brown sugar and ¾ tsp cinnamon. Spread evenly across dough’s surface. (*Optional* spread on chocolate chips or raisins.) Use the bottom piece of wrap to lift the edge of the dough and start to roll it up forming a long cylinder. Start with the sugary edge, which will be the center of your roll and roll toward the sugarless edge. Cut off or trim up the irregular ends of your “log.” Then cut into 8 or 9 slices of similar size, about 1 ½” wide. Place rolls into a greased round pie pan. Bake approximately 20 minutes, until tops are lightly browned.

GF Apple Crisp

4 cups sliced/chopped apples
¾ cup brown sugar
½ cup rice flour
½ cup, partially cooked, millet or quinoa (strained of excess moisture)
1/3 cup soft margarine
¾ tsp cinnamon
¾ tsp nutmeg

Preheat oven to 375 F. Grease 8 inch square pan. Spread apples in greased pan. In a bowl, stir remaining ingredients until well mixed; sprinkle/spread over apples. Bake about 30 minutes or until top is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream or whip cream to top.

(The cooked millet makes this apple crisp more moist then traditional apple crisps but without cooking the millet becomes crunchy and doesn’t fully absorb the moisture from the apples and margarine.)

Fruit/Meat Pie in a Jar

So I have to admit that I got this recipe from my cousin in California. It is such a cute and simple idea! I posted the pictures she got from Best Bites, as her pies turned out way cuter than mine...Thanks Naomi!! The recipe also comes from Best bites, which you can find here:


http://www.ourbestbites.com/2009/09/single-serving-pie-in-jar.html

Okay, so here are the directions:

What you need:
4 half-pint jars, but short and squatty instead of tall and skinny


Step 1: Pie Dough
1 1/4c. all-purpose flour
1/2 tsp. salt
1/3 c.+ 1 Tbsp. butter-flavored shortening
Ice water (probably about 1/4 c.)

1. Combine flour and salt in a medium-sized bowl. Add shortening in small cubes.
2. Cut in shortening (room temperature) until you get pieces that are about pea-sized.
3. Now, this is where it gets a little tricky, but don't be scared. Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture.
4. Very, very gently, turn the dough with your fingers so it gets exposed to the water. You're NOT mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (it should come together easily but not be sticky).
5. Wrap in plastic wrap and keep in the fridge until you're ready to use.

Step 2: Make a topper and line the jar

1. Roll out a small handful of dough. This is just for the tops of your pies, so eyeball about that much. Grab the ring part of your jar and use that as your cookie cutter. Brilliant, right? Cut out the tops and set aside.
2. Use the rest of the dough to line the jars. The great part is that there's no rolling required! Just take little pieces and press them in. Make sure it's pressed all the way up to the top of the jar, or pretty close to it.

Step 3: Fill 'er up
You'll need about 1/2 C filling for each jar. You can use any filling your little pie-craving heart desires, even (gasp) canned!

Here's the basic recipe (for 4 pies)
2 C prepared fruit (pitted, diced, peeled, etc.)
2 T sugar- brown or white (use more or less depending on sweetness of fruit)
2 T flour- (again, more if your fruit is super juicy like cherries, less if it's pretty dry)
1 T butter (divided between the pies)
Seasonings/flavorings- cinnamon, nutmeg, vanilla and almond extract, citrus zest etc)

When your filling is all combined, divide it between the jars and dot a pat of butter on top (about 1/4 T)

Step 4: Top it off
Make sure your "lid" has a vent so steam can escape. You can use a knife to make a couple of slits or a tiny cookie cutter to make it decorative.

When your topper is ready, slip it onto the top of the pie. It will be large enough that the outside edge goes up the side of the dough-covered jar a bit. Then use your finger, or a fork, to press the 2 pieces of dough together to seal.

Another option is to do a crumb topping:
Crumb Topping (for 4 pies)
2 T brown sugar
2 T flour
1 T oats
1/8 T cinnamon
2 T cold butter
Combine sugar, flour and cinnamon. Cut in butter. Add oats and stir to combine.

Step 5: Freeze 'em!

Ready for this? When your pies are all done and topped, place metal lids back on and seal them tight. Then pop these little cuties in the freezer. There they will stay until you find yourself having an insatiable craving for home-baked goodness. You'll be reaching for the crumbs at the bottom of the Keebler box when suddenly your eyes will light up because you remember you have THESE sitting in your freezer.
Or when you have unexpected guests in need of impressing, or a friend needing to be cheered up, or it's Thursday...I can think of a million reasons why one should have a constant supply of fresh pie in the freezer.

Step 6: Bake 'em

Preheat oven to 375. Remove the metal lids and place frozen glass jars directly on a baking sheet. *If you're worried about the frozen jars breaking in a hot oven, all I can say it that many never have had a jar broken. If you're really worried you can always let them sit at room temp for a bit, but really they should be fine. Bake for about 50-60 minutes, or until the tops are golden brown and the middles are bubbly. If you're baking them fresh and not frozen they take about 45 minutes.

Depending on your filling you can pop them right out of the jar and onto a plate or just eat them right out of the jar. There's something way more fun about eating it right out of the jar...

You can use this set up for something like Chicken pot pies, or meat pies as well.

Baked Donuts

SO YUMMY!!

1 1/3 cups warm milk (95 - 105 F) divided
2 1/4 tsp active dry yeast
2 Tbsp butter
2/3 cup sugar
2 eggs
5 cups flour
1 - 2 pinches nutmeg
1 tsp salt

1/2 cup butter, melted
1 1/2 cups sugar
1 Tbsp cinnamon

Directions

• Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn't too hot or it will kill the yeast. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt - just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments - if your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
• Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place (I turn on the oven at this point and set the bowl on top), and let rise for an hour or until the dough has roughly doubled in size.
• Punch down the dough and roll it out 1/2-inch thick on your floured counter top. Most people (like myself) don't have a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles. Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.
• Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8. While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.
• Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.
• Makes 1 1/2 - 2 dozen medium doughnuts.

**Don't over bake these, if anything, under bake them a bit - they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender - not dry. Also, be sure to cut big enough holes in the center of your doughnuts - too small and they will bake entirely shut. Remember they rise, and they rise even more when they are baking. These really need to be made-to-order, but you can make and shape the dough the night before if you want to serve them for brunch. Instructions: after shaping, place doughnuts on baking sheet, cover and place in the refrigerator overnight. Pull them out an hour before baking, and let rise in a warm place before baking.

I found this recipe at 101 Cookbooks http://www.101cookbooks.com/