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Baked Donuts – A Healthier Alternative to Deep Fried

I love donuts..I have eaten a dozen Krispy Kreme‘s from the drive-thru when the “Hot” light flashed on.

I’ve made donuts at home, but I’m pretty terrible at frying vs. burning in general. I decided to take the plunge into baking them. There are some pretty good reasons to bake rather than fry. The oil to deep fry them in is basically where all the “fat” comes from so eliminate it so you can put on those sprinkles!

I terrorized trolled the internet for different recipes…I wanted a fast donut recipe for those mornings I want a donut bad – “flour”, the days where I want an old fashioned type – “cake flour” and the actual donut using “yeast”.

Today I made the “immediate” recipe because every few minutes Big Boy is asking for donuts! I found Bakerita‘s recipe to whip up. Don’t mistake the baking part with real yeast tasting donut. This is like a regular cake taste. I’m going to try to figure out a ratio to make it a yeast donut by adding like 5 Tablespoons of yeast. I know that adding a ton of yeast will yield almost instantaneous “rise” in other recipes I’ve tried where time wasn’t a friend. Although you can get a donut pan, you can flip your muffin pan (I know you have one) and use that for the donut the same way if you aren’t ready to put out money for a donut pan. I did buy one yesterday (shh, don’t tell Husband – he loves donuts but thinks these things are ridiculous but what he doesn’t know won’t hurt him)

Baby even liked them so much when she went back for seconds she yelled DONUTS in protest to me being in her way of the plate of donuts. Ha-ha.

I really like the idea of the rainbow donuts, I’ll try them.

Cream Corn Soufflé

It is the accompaniment for Hubby’s birthday dinner and although the original recipe uses 1 can of creamed corn, you would quickly find out you’d wished you had QUADRUPLED the recipe. This delicious dish is actually called a corn pudding on the old recipe I have, but it really cooks as a soufflé: don’t peak!

Stokely Van Camp’s Cream Style Golden Corn…Real Corn Pudding

I’ve doubled the original recipe for you because it makes a great 1 cup serving. Makes about 6 servings in my house but the recipe says it serves 8-10!

  • 2 cans Stokely’s Finest Golden Cream Style Corn (any cream style corn will do)
  • 2 cups milk
  • 2 Tablespoons butter or margarine, MELTED
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 Tablespoons sugar
  • 6 large eggs, SEPARATED
  1. Boil Corn and milk together for about 10 minutes. Don’t let the corn burn on the bottom (it is the one thing that happens most often to me!) Photo1080 (2)Photo1083
  2. Stir in butter or margarine, sugar, salt, pepper, and beaten egg YOLKS. Photo1082
  3. Beat egg WHITES (but not too stiff) and fold into Corn mixture. (I once beat them to meringue stiff and they baked right out of the baking dish which then fell as it cooled!) Photo1086Photo1085
  4. Pour into a lightly greased 2-quart casserole.Photo1087

Bake uncovered in a moderate oven (375 or 400 degrees F – winter/snowy areas use higher temp, summer use the 375 at highest) for 35 minutes. There will be a nice golden browning and the serving “stiff, but juicy to the touch” when you cut into it.If you notice it is still liquidy, cook longer even to 1 hour. This is one of those dishes that you MUST let sit or it will “run”. (Do NOT PEAK WHILE IT IS BAKING, or it FALLS!!)

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