Recipes and Ideas

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

Mamies Cafe and Bakery
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

1 bag Mamie’s Yeast Raised Doughnut Mix

3 eggs

13.5 ozs. mashed potaotes** – Either boil potaotes, mash and add butter and milk to whip them up or use good quality instant.

18 fl. oz. water

8 oz. shortening ( crisco or commercial brand you are currently using)

Directions:

Combine the mashed potatoes and the water in a microwave safe container. Microwave for 2-3 minutes

Now, follow the directions on the bag of dry mix substituting the above potato/water mixture for the plain water in the origanal recipe.

Mashed Potaotes

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

heated milk/butter

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.

Chocolate Glaze/Frosting

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

1 bag Mamie’s Yeast Raised Doughnut Mix – open bag and add the following 3 dry ingredients and set aside:

2 Tablespoons ground cinnamon

1 teaspoon ground ginger

1/2 teasppon ground cloves

3 eggs

1 Tablespoon vanilla extract

1 2/3 cup pumkin puree

18 fl. oz. apple cider

8 oz. shortening ( crisco or commercial brand you are currently using)

Directions:

Combine the pumkn and the cider in a microwave safe container. Microwave for 2-3 minutes. Now, follow the directions on the bag of dry mix substituting the pumpkin/cider mixture for the plain water in the origanal recipe. Follow directions for mixing and frying.

To finish, toss in cinnamon/sugar mixture and ENJOY!

Doughnut French Toast is a customer favorite here at Mamie’s.

Simple goodness….a great glazed doughnut and a cup of hot coffee.

Of course you could use the doughnuts as BUNS!

Sticky 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!