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Old 01-10-2012, 08:23 PM   #1
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Widget's Donuts (with picture)



These are not mini donuts. This recipe requires a donut baking pan.

Donuts (makes 10)

2 tablespoons pancake syrup
2 teaspoons vegetable glycerine
1 teaspoon vanilla
3 eggs
3/4 cup almond flour
1/4 cup + 2 tablespoons pork rind flour
8 pkts. Splenda (or sweetener of your choice)
3/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons butter, melted

Preheat oven to 350 degrees. Oil 10 wells of a donut pan.

In a small bowl, using a fork, beat together the syrup, glycerine, vanilla and eggs. In another small bowl stir together the dry ingredients, then stir in the butter. Stir the flour into the egg mixture until smooth.

Spoon mixture into the wells. Bake 8 minutes. Remove from pan immediately. Let cool before frosting. Store in refrigerator.

Frosting:
4 oz. cream cheese, room temp.
4 tablespoons butter, room temp.
1/2 teaspoon vanilla
4 pkts. sweetener (or to taste)
3 tablespoons heavy cream

With a mixer, beat all but the cream. Add the cream and beat until well blended.
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Old 01-11-2012, 07:33 AM   #2
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Is there anything you can substitute for the glycerine? I usually have it on hand to make ice cream, but am out at the moment .................... Ann
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Old 01-11-2012, 08:14 AM   #3
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Is there anything you can substitute for the glycerine? I usually have it on hand to make ice cream, but am out at the moment .................... Ann
The purpose of the glycerine is to make the donuts moist. There really isn't any substitute for it. You could leave it out, but the donuts would be very dry.
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Old 01-11-2012, 09:32 AM   #4
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You might try glucomannan powder.
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Old 01-11-2012, 10:00 AM   #5
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You might try glucomannan powder.
I wouldn't substitute glucomannan powder for the glycerine. Glucomannan powder is often used as a thickener, I doubt if it would work in this recipe.
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Old 01-11-2012, 04:21 PM   #6
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O.K., thanks Widget, I'll hold on to the recipe until I order some more gycerine........... Ann
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Old 01-11-2012, 08:36 PM   #7
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Looks wonderful AND I have the glycerine! thanks!!!!!
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Old 01-13-2012, 08:45 AM   #8
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where did you find the donut pan?
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Old 01-13-2012, 11:09 AM   #9
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where did you find the donut pan?
I got it at JC Penny. Bed, Bath and Beyond might have it, and some Walmarts. Sears, Target, K-Mart also might carry it.
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Old 01-13-2012, 01:54 PM   #10
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Do you think I could use the Bella mini donut making appliance rather than doing these in the oven? Also, what do these taste like...what flavor?
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Old 01-13-2012, 02:27 PM   #11
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Do you think I could use the Bella mini donut making appliance rather than doing these in the oven? Also, what do these taste like...what flavor?
The first time I made them, I did it in a mini donut maker appliance, it worked fine. If the batter seems too thin for the donut maker, you can let it sit a couple of minutes before you use it to give it a chance to thicken up some. The reason I went to baking them instead of doing it in the donut maker is I wanted regular size donuts plus to me it's less hassle.

The flavor of the donuts comes from the vanilla and pancake syrup, but they don't have a strong flavor, to me they taste like cake donuts.

In the past I have substituted chocolate syrup for pancake syrup, I have also used maple extract instead of vanilla. In the frosting I have substituted a tablespoon or so of the heavy cream with chocolate syrup. They all tasted different, all of them were good. Next time I want to try using lemon extract instead of vanilla in the frosting.
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Old 01-14-2012, 06:00 AM   #12
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Thanks Widget. These look good and its been a long time since I've had a donut.
I'll try to find a pan so I can give them a try.
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Old 01-14-2012, 06:12 AM   #13
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Is there something I can uses instead of the pork rind flour?
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Old 01-14-2012, 07:29 AM   #14
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Is there something I can uses instead of the pork rind flour?
I don't believe you could substitute almond meal because it doesn't absorb as much liquid as pork rinds do. I don't know whether or not it would work, but you could try using soy flour or flaxseed meal. I don't use soy flour because there have been a couple of recent studies that say soy is unhealthy, and I don't use flaxseed because it give my husband and me terrible stomach cramps for hours. No matter what you try to substitute, it would add carbs to the recipe.

You can't smell or taste even a hint of pork rinds in these donuts, I promise. My advice is to try the recipe as-is and you won't be disappointed.
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Old 01-14-2012, 06:01 PM   #15
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Okkkk. I will be brave and get a bag tomorrow.
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Old 01-14-2012, 10:38 PM   #16
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Widgett: Thanks very much.

Your donut looks delicious.

I bought a doughnut pan (Norpro) at Amazon.com
Shall make the doughnuts just like your recipe sez.
Won't tweak until the next time. I should be getting
my doughnut pan on Monday. I don't do pictures but
I shall report my results. I have not had a doughnut
since, I cannot even remember. I used to love buttermilk
doughnuts. Have you ever tried buttermilk in your recipes?
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Old 01-14-2012, 10:59 PM   #17
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I used to love buttermilk
doughnuts. Have you ever tried buttermilk in your recipes?
I haven't used buttermilk since being diagnosed with Diabetes, I assumed it was high carb, but I just checked it out and it is a little over 8 carbs per cup. Not bad. I'll have to buy some and do a little experimenting.
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Old 01-15-2012, 08:13 AM   #18
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I am sure these could be baked in a small muffin pan as well, just a different shape..
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Old 01-15-2012, 03:41 PM   #19
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Ok, these r in the oven. I am thinking of just sprinkling with powered Ideal sugar instead of icing them. What do you think?
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Old 01-15-2012, 04:13 PM   #20
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I am sure these could be baked in a small muffin pan as well, just a different shape..

Or a Baby Cakes Pops Maker, little round balls of doughnuts, cake, etc!!! Got my eye on one from Kohls. Should have bought one at Christmas when everything was on sale and available all over the place. Oh well, waiting for that great bargin!
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Old 01-15-2012, 04:18 PM   #21
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Ok, these r in the oven. I am thinking of just sprinkling with powered Ideal sugar instead of icing them. What do you think?
I wonder how you would get the sugar to stick. As for me, I'll stick with frosting, love the stuff.
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Old 01-15-2012, 04:25 PM   #22
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Tomorrow Tomorrow, I'll get it Tomorrow




Oh it's difficult to wait
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Old 01-15-2012, 04:29 PM   #23
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I sprinkled it on thru a mesh strainer
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Old 01-15-2012, 04:42 PM   #24
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Oh it's difficult to wait
I can hardly wait either. I've been waiting and waiting for someone to try these and report back.
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Old 01-15-2012, 05:21 PM   #25
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I am making myself wait till tomorrow morning. I will then have one with my morning coffee. They look yummy.
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Old 01-15-2012, 05:34 PM   #26
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Those look beautiful, Brenda. I may have to try these, but in some kind of pan other than a donut pan, which I don't own.
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Old 01-15-2012, 05:52 PM   #27
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Must add glycerine to the list. This looks so good as is. May also try making this into a different flavor - a chocolate chocolate donut. Used to love them once in awhile.
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Old 01-15-2012, 06:48 PM   #28
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I couldn't wait. So DH and I split one. It is really good. Yum
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Old 01-16-2012, 04:18 AM   #29
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Quote:
Originally Posted by Widget View Post
I haven't used buttermilk since being diagnosed with Diabetes, I assumed it was high carb, but I just checked it out and it is a little over 8 carbs per cup. Not bad. I'll have to buy some and do a little experimenting.
ooooooo buttermilk with a glaze on top, WARM right from the oven!!!!!
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Old 01-16-2012, 04:21 AM   #30
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Is there something I can uses instead of the pork rind flour?
Widget, Could coconut flour be used? That absorbs a lot of liquid.
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