Jelly Donuts

 

 

 

Whenever my in-laws go to their hometowns in the summer they always bring back bismarks from a local bakery.  They are incredible.  I had never heard them called bismarks before though.  I had just heard them called jelly donuts.

 

One of the things I love about jelly donuts is that you can use whatever type of jelly you like as the filling.  These were blackberry, but my favorite are probably the raspberry filled ones. 

 

These were the third type of donuts I made with the Kopy Kat Krispy Kreme Donuts recipe.  The other was the Chocolate Covered Cream Filled Donuts.  For the Jelly Donuts, I covered them with powdered sugar because the jelly donuts my in-laws always bring back are covered with powdered sugar and I've never seen them that way before.  If you prefer a glaze over them you can always use the glaze recipe from the Kopy Kat Krispy Kreme Donuts.

 

Jelly Donuts

Ingredients:

Kopy Kat Krispy Kreme Donut recipe and ingredients

Piping Bag

Coupler for Piping Bag

Size 10 Piping Tip

2 c. Powdered Sugar

Jelly in the flavor of your choice

 

Instructions:

You will need to follow the Kopy Kat Krispy Kreme Donut Recipe. After the dough has risen, turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2 in. thick with floured rolling pin. Cut with floured large round cookie cutter or a donut cutter with the center piece removed. Cover and let rise until double, approximately 30 - 40 minutes.

Heat your oil to 350F. Place the donuts in the oil. Cook on each side for about 1 minute. Remove the donuts from the oil and place on a rack to drain.

While the donuts are cooling, place the jelly into a piping bag fitted with a coupler and a large piping tip.

Place the piping tip into the donut and put approximately 1 tablespoon of the jelly into the donut. 

Put 2 c. powdered sugar into a small mixing bowl and coat the donut with the powdered sugar. 

 

Enjoy!

Shayna

 





 

Chocolate Cream Donuts

The day I made kopy Kat Krispy Kreme donuts I decided to make more than just regular glazed donuts but wanted to use the same dough recipe for the base. 
 
These chocolate covered cream donuts are incredible! They have a chocolate ganache layer with a vanilla cream center that's not too sweet. The vanilla and chocolate flavors play off of each other and melt in your mouth. If you love chocolate, you could make a chocolate cream instead of a vanilla cream.

Chocolate Covered Cream Filled Donuts
Ingredients:
You will need the Kopy Kat Krispy Kreme Donut Recipe, divide if desired
Ingredients for Kopy Kat Krispy Kreme Donut Recipe
A piping bag
A size 10 piping tip
A Coupler for the piping bag
Chocolate Glaze:
2 c. semi-sweet chocolate chips, melted
8 T. heavy cream
Cream Filling:
1 (3 oz.) package vanilla or chocolate pudding
1 c. milk
1 container of Cool Whip
Canola Oil

Instructions: 
You will need to follow the Kopy Kat Krispy Kreme Donut Recipe.  After the dough has rise, turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2 in. thick with floured rolling pin. Cut with floured large round cookie cutter or regular donut cutter with center piece removed.  Cover and let rise until double, approximately 30 - 40 minutes. 

Heat your oil to 350F. Place the donuts in the oil. Cook on each side for about 1 minute. Remove the donuts from the oil and place on a rack to drain.
While the donuts are cooling mix 1 package vanilla or chocolate pudding with 1 c. milk.  Whisk together until the mixture starts to thicken.  Fold in 1 container of Cool Whip.  Place the pudding mixture into a piping bag fitted with a large piping tip. 

Place the tip into the donut and put approximately 1 tablespoon of the vanilla pudding mixture into the donut. 

Take the 2 c. semi-sweet chocolate chips and melt them in the microwave at 30 second intervals.  Once the chocolate chips are melted, mix in the heavy cream.  Dip the top of the donut into the chocolate glaze until the top of the donut is covered.  Allow the glaze to harden.

Enjoy!
Shayna






The best icing!! All you do is mix one vanilla pudding packet with half of the milk called for on the package. Whisk until it begins to thicken. Then fold in one container of Cool Whip. A great frosting spread on cakes and piped onto cupcakes, a tasty filling in crepes or on waffles along with some fruit...way less sugar too!!!!

Kopy Kat Krispy Kreme Donuts

 

I love donuts or is it doughnuts?  I have no idea.  My absolute favorite are cake donuts and all of the different donuts I'm seeing on pinterest have me seriously wanting to try about a dozen different recipes. 

Anyway, back to this recipe.  I remember the first time I tried Krispy Kreme Donuts.  My dad was at some meeting and my mom and I decided that we needed to try some Krispy Kreme donuts.  We had heard about them and how wonderful they were so we badly wanted to try them.  I absolutely loved their glazed donuts.  There's something about a warm donut that is wonderful and addicting.  One night I was watching an episode of Duck Dynasty and Jase was talking about how there was nothing so important going on that you couldn't wait 10 minutes for a hot donut.  I can totally relate!

These make a ton of donuts so you can cut the recipe in half or do like I did and create different donuts with the dough.  I made jelly donuts and chocolate covered cream filled ones. 

Krispy Kreme Donut Recipe (adapted from Nurse Loves Farmer)

Ingredients:

Donuts:

3 (1/4 oz.) packages yeast (I used Red Star Platinum yeast)
1/2 c. warm water
2 1/4 c. milk, scalded, then cooled
3/4 c. sugar
1 1/2 t. salt
1/2 c. shortening
7 1/2 c. all purpose flour
canola oil for frying

Glaze:
1/2 cup butter
3 cups powdered sugar
2 1/4 teaspoons vanilla
6 -9 tablespoons (90-135ml) evaporated milk (can substitute regular milk or water for milder flavor)

Instructions: 
Proof your yeast by adding it to the warm warm.  Mix it up and let the yeast mixture rest.  Scale the milk and let cool.  Combine yeast, milk, sugar, salt, eggs, shortening and 3 c. flour.  Beat on low for 30 seconds, scraping the bowl constantly.  Beat on medium speed for 2 minutes, scraping the bowl occasionally.  Carefully, stir in remaining flour until smooth.  Cover and let rise until double  (about one hour)

After the dough has rise, turn dough onto floured surface; roll around lightly to coat with flour.  Gently roll dough 1/2 in. thick with floured rolling pin.  Cut with floured donut cutter.  Separate donuts and holes, as they take different frying himes.  Cover and let rise until double, approximately 30 - 40 minutes.

It's time to make the glaze.  Melt the butter and stir in powdered sugar and vanilla until smooth.  Add milk until you reach the desired consistency.

Heat your oil to 350F.  Place the donuts in the oil.  Cook on each side for about 1 minute.  Remove the donuts from the oil and place on a rack to drain.

Dip your donuts into the glaze and set them on a rack to dry. 

 

Enjoy!

Shayna

Country Gravy Casserole

This is one of our favorite things to eat for Saturday morning breakfast.  There's something about the combination of the biscuits, cheese, sausage, egg and country gravy that makes this meal incredible.  It's filling and oh so yummy. 

I have made this for relatives relatives when they come to visit and people usually go back for seconds.  My dad even went back for seconds and this is huge because he is an incredibly picky eater who hates casseroles.  I know weird, right.  This casserole may have been the breakthrough though. 

I also love because you can put the ingredients together the day before and cook it the next morning.  It still tastes wonderful!

Country Sausage Gravy Casserole (source Miss Information Blog)
Ingredients:
1 tube Grands biscuits
1 package of sausage
6 eggs
1/2 c. milk
1 c. shredded cheddar cheese
1 package Country Gravy or Sausage Gravy (made according to package directions)

Instructions:
Preheat oven to 350 degrees.  Spray a 9 x 13 pan with nonstick cooking spray.  Cut the Grands biscuits into 1 inch pieces and line the bottom of the pan.  Brown the sausage, drain and scatter over the biscuits.  Sprinkle 1 cup of shredded cheddar cheese over the sausage.  Whisk together eggs and milk and pour it over the pan.  Make the gravy according to package directions and pour it over the pan.  Bake in the oven for 30 - 45 minutes.

Enjoy!
Shayna

Pecan Pie Pancakes

 

Hubby and I went to Hawaii for our honeymoon.  On our last day in Maui we went to see the volcano, Haleakala.  My SIL and her family had gone there a few months prior and we were told that watching the sunrise over Haleakala was not to be missed.  Unfortunately, it was a stormy morning the morning we went and the sun was hard to see because it was so cloudy.  After we left Haleakala we went to a restaurant and I ordered the pecan pancakes.  The pancakes totally made me forget the stormy weather.  They were wonderful!  They added a different flavor to the pancakes that I had never tasted before and the pecan flavor went so well with the maple syrup. 

 

Luckily, I didn't have to wait long to have pecan pancakes again because at my in-laws church there is a tradition where the men make pancakes on Easter Sunday.  Some of the pancakes are plain and some, my favorite, are made with pecans.  Yummy! 

 

I decided that since pecan pancakes were so good with maple syrup then they would be even better with pecan pie syrup.  These are definitely being added to my list of go to Saturday morning breakfasts! 

Pecan Pie Pancakes
Ingredients:
4 c. pancake mix (made according to package directions)
1/4 c. dark brown sugar
1 1/2 - 2 c. pecan pieces, divided
1/2 c. corn syrup
2 T. whipping cream
1/4 c.butter
1 t. vanilla

Instructions:
Mix pancakes according to package directions.  Stir in 1/4 c. dark brown sugar and 1 c. pecan pieces.  Pour on a griddle and cook until golden brown on each side.  In a separate pan, combine 1/2 c. corn syrup, 2 T. whipping cream, 1/4 c. butter and 1 t. vanilla.  On medium low heat, cook the mixture until almost to a boil.  Add in 1/2 c. - 1 c. pecan pieces, depending on your preference, and pour the desired amount onto your pancakes.

This recipe was shared on:
Weekend Potluck

Enjoy!
Shayna

Maple Cinnamon Rolls

I love the maple flavor in these cinnamon rolls. I remember going to a donut shop with my mom and I would always choose the maple long johns.  The combination of the maple flavored frosting and the cinnamon rolls is wonderful!  It's something that you don't see very often, but once you've tried it you'll definitely want to have it again.

Maple Cinnamon Rolls
Ingredients:
{For Dough}

1 pkg. active dry yeast

3 1/2 c. all-purpose flour

1/4 c. sugar

1 t. salt

1 c. milk, scalded

1/4 c. butter, softened

1 egg at room temperature

1 t. vanilla extract 

 

{For Filling}       

1/4 c. butter, softened

1 c. dark brown sugar

1 T. cinnamon

{For Maple Topping}
1/4 c. butter, softened                                   

1 T. maple flavoring

2 c. powdered sugar

3 T. whipping cream

Instructions:
{For Dough}
Heat milk in the microwave for 30 seconds. Place the butter in the warm milk for one minute or until the butter starts to melt. In a mixing bowl combine 2 c. flour, yeast, sugar, salt, and eggs. Add the warm milk and butter. Mix until combined. Slowly add the rest of your flour. The dough should be sticky and bounce back when you poke it with a finger.

 

Place dough on a lightly floured surface and knead by hand for 5-6 minutes. Spray a large bowl with cooking spray. Form the dough into a ball and place into the prepared bowl. Cover the ball and let it sit in a warm place until doubled in size, approximately 2 hours.

Spray a 9x13 cookie sheet with non-stick cooking spray or line with parchment paper. Place dough on a lightly floured surface and roll out into a large rectangle about 1/4 in. thick.

{For Filling}
Spread butter over the dough. In a mixing bowl, mix the brown sugar and cinnamon. Sprinkle the cinnamon/sugar over butter.
 

Roll the dough up tightly from the long side of the rectangle. Once rolled up, cut the dough into 1-1 1/2 in. slices. Place the rolls, cut side up, onto the prepared cookie sheet.

Preheat the oven to 375 degrees. Cover the rolls with aluminum foil and allow to rise for 30 minutes. Place in the preheated oven and bake for 25-30 minutes or until golden brown. Allow to cool for at least 15 minutes on a cooling rack.

{For Maple Topping}
Place your softened butter into a mixing bowl and beat until smooth. Slowly add the 2 c. powdered sugar. Mix in the whipping cream and 1 T. maple flavoring. Mix until smooth.

Enjoy!

Shayna

Caramel Apple Cinnamon Rolls and Delightful Caramels

I actually used about 3 or 4 different cinnamon roll recipes to come up with this recipe.  I'd love to tell you that I got the caramel sauce right on the first try, but I didn't.  The first time I made the caramel sauce I used 1/4 c. butter and boiled for 3-4 minutes.  I removed it from the heat and went to do something else.  When I came back the caramel was hard and wouldn't work well with the cinnamon rolls.  The caramels themselves wonderful!  They were gooey and sweet and would be wonderful for Christmas candy making. 

Delightful Caramels
Ingredients:
1/2 c. dark brown sugar
1/4 c. butter, melted
2 T. whipping cream
1/2 c. light corn syrup

Instructions:
In a sauce pan, combine dark brown sugar, butter, whipping cream light corn syrup. Bring to a boil and stir continuously for 3-4 minutes. Remove from heat and let cool.  Once cool, form into balls with the palms of your hands and serve. 
 

Caramel Apple Cinnamon Rolls

Ingredients:

{For Rolls}

1 pkg. active dry yeast                                
3 1/2 c. all-purpose flour                                   
1/4 c. sugar                                   
1 t. salt                                   
1/2 c. milk                                   
1/2 c. apple juice or apple cider                                   
1/4 c. butter, softened                                 
1 egg at room temperature                                   
1 t. vanilla extract                                   

{For Filling}
5 T. butter, softened                                   
1 c. dark brown sugar                                   
2 c. apples (peel, core, and thinly slice)                                   
1/2 c. pecans, optional                                   
1 T. cinnamon                                   

{For Caramel Topping}
1/2 c. dark brown sugar                                   
1/2 c. butter, melted                                   
2 T. whipping cream                                   
1/2 c. light corn syrup                                   
1/2 c. pecans, optional                                   

Instructions
{For Dough}

Heat milk in the microwave for 30 seconds. Place the butter in the warm milk for one minute or until the butter starts to melt. In a mixing bowl combine 2 c. flour, yeast, sugar, salt, apple juice and egg. Add the warm milk and butter. Mix until combined. Slowly add the rest of your flour. The dough should be sticky and bounce back when you poke it with a finger.

 

Place dough on a lightly floured surface and knead by hand for 5-6 minutes. Spray a large bowl with cooking spray. Form the dough into a ball and place into the prepared bowl. Cover the ball and let it sit in a warm place until doubled in size, approximately 2 hours.

 

Spray a 9x13 cookie sheet with non-stick cooking spray or line with parchment paper. Place dough on a lightly floured surface and roll out into a large rectangle about 1/4 in. thick.

 

{For Filling}

 

As the dough is rising, melt 2 T. butter in a sauce pan. Add the chopped apples into the sauce pan and cook until the apples are very soft. Once done, drain the juices from the apples and butter. Place in the refrigerator to cool. In a mixing bowl, combine the brown sugar and cinnamon. Spread the 3 T. softened butter over the rectangle of dough. Sprinkle 1/2 of the cinnamon/brown sugar mixture over the dough. Spread the cooled apples on top of the cinnamon/brown sugar and sprinkle with remaining cinnamon/brown sugar.

 

Roll the dough up tightly from the short side of the rectangle. Once rolled up, cut the dough into 1 1/2 in. slices. Place the rolls, cut side up, onto the prepared cookie sheet.

 

Preheat the oven to 375 degrees. Cover the rolls with aluminum foil and allow to rise for 30 minutes. Place in the preheated oven and bake for 25-30 minutes or until golden brown. Allow to cool for at least 15 minutes on a cooling rack.

 

{For Caramel Topping}

 

In a sauce pan, combine dark brown sugar, butter, whipping cream light corn syrup. Bring to a boil and stir continuously for 1-2 minutes. Remove from heat and pour over rolls. Sprinkle pecans over the top of the cinnamon rolls, if desired.

Enjoy!
Shayna