I promise to lay this page better in the near future:) For now, I am entering recipes in bits and pieces so look through all the recipes. If you have any questions, please call me at 814-793-9122. Thanks, Karen
Famous Doughnut Glaze (for 11- 3″doughnuts – multiply as necessary. Glaze will last at room temperature for a few days)
In a bowl:
5 cups powdered sugar
1 TBL Corn Syrup
1 TBL Vanilla Extract
Slowly whisk in ½ cup to ⅔ cup warm water until a nice thick consistency. Dip hot doughnuts, both sides, in glaze. Let glazed doughnuts drip on wire rack.
*Note- This recipe is for glazing 11 doughnuts. You will have extra doughnuts to coat in cinnamon & sugar.
Cinnamon Sugar Ratio:
4 cups granulated sugar
1/4 cup ground cinnamon
Combine ingerdients in a bag of bowl Shake or dip warm doughnut in it!
The “third” roll of leftover dough can be used as doughnut pretzels. We make them HUGE!
POTATO DOUGHNUT RECIPE – to the bag of doughnut mix (2 lb. 14 oz. package)
add the following ingredients and follow directions on bag.
13.5 ozs. mashed potaotes** – Either boil potaotes, mash and add butter and milk to whip them up or use good quality instant. If potatoes are cold, add potatoes and water together and microwave for 3-4 mins. until warm.
8 oz. shortening ( crisco or commercial brand you are currently using)
17.5 to 18 fl. oz. warm water ( around 110 deg.)
The following recipe makes enough mashed potatoes for 3 -4 large recipies in the foodservice world. Please adjust accordingly if you just need 1 cup of mashed potatoes.
** Over the years we have started using a high quality instant potatoes using the following recipe:
Heat in microwave for 5 minutes:
8 cups whole milk
4 Tablespoons butter
In large bowl:
1 bag (25.2 oz. ) high quality instant mashed potatoes
32 fl oz. hot water
Stir together to make mashed potato consistancy.
Add more hot water if needed.
Place the finished potatoes in plastic container cover, date and use within a week.
6 Tablespoons Butter – melted
3 Tablespoons Hershey’s cocoa powder
1 teaspoon Vanilla
3 cups Powdered sugar
1/4 cup Boiling water – more as needed
Whisk all ingredients together. This will thicken as it sits. Spread onto white or peanut filled doughnuts.
PUMPKIN CIDER DOUGHNUT – COMING SOON…..
Doughnut French Toast is a customer favorite here at Mamie’s.
Of course you could use the doughnuts as BUNS!
You will make the cinnamon rolls following the directions on the bag. As the dough rises, make the sticky sauce. Here is the recipe for sauce.
STICKY SAUCE FOR TWO 9″ ROUND CAKE PANS
IN A LARGE SAUCEPOT ADD THE FOLLOWING:
2 1/2 sticks Butter
3 cups – packed Brown Sugar
1/4 cup Corn Syrup
3/4 cup Water
Stir. Place pot on stove top and bring to a boil over medium-high heat. Remove from heat and add 4 Tablespoons Heavy Cream
Add 2 cups (and nuts if desired ) into each of your cake pans. After your buns hace been rolled and cut, place your buns in the panswith sauce and bake at 320 degrees for about 35 minutes. Remove from oven and let cool about 5-8 minutes. palce a large piece of foil over pan and a plate. Dump quickly and let sauce drip over buns. Enjoy!
Cinnamon Roll Frosting for 2 pans buns very light frosting. Double this if you like heavy frosting.
2 sticks softened butter
1 Tablespoons vanilla
1 lb. powdered sugar
Pinch of salt
6 Tablesppons heavy cream
Put all ingredients into the bowl of a stand mixer. Beat on #1 for 1 min. Switch to #2 and beat for 3-4 minutes longer. Frost your buns!