Who misses donut holes or funnel cakes? - Page 8

Mommie22boys · 02-25-2011, 06:33 AM

This recipe looks fantastic! We used to have a donut makig machine when I was little and it was always such a treat when my mom would pull it out and make us homemade donuts. This is going on the list of things I need to try! Thanks, Skeeter!

lindaokc · 02-26-2011, 02:30 PM

Thanks for bumping this. I haven't fixed these in quite sometime. I need to do it again.

Mommie22boys · 02-26-2011, 05:47 PM

I made these this afternoon as a dessert for the boys and me after lunch. Mine were NOT very pretty at all. . .the boys were like, "what ARE these things?" When I told them, "Think: Donut" they were like, "Ooohhhhh um, Ok." Anyway, I got 12 out of the batch - 4 apiece. I served the boys theirs with a side of whipped cream and chocolate sauce for dipping. They both said it was a keeper.

I'll definately make these again, but only if there's someone to share with. . .I dont think I could keep myself from eating the whole batch if I was home alone with them. :blush:

Starduster · 03-08-2011, 11:47 PM

Quote:

Originally Posted by sdfarm

I have been making these from the original recipe and LOVED them. I have made them as donut holes with great success but of course no good LCF can leave things alone so I bought a Dazey donut maker and have been making them in that and the recipe will make 3 or 4 good size donuts that way. Last night I added sour cream and cocoa and they were super good and so far no stalls with this recipe for me. Whoever would think I could have donuts for supper and still be "legal"?

Sounds yumm! Can you post your exact recipe pls? I'm thinking of getting a donut maker too.

SkeeterN · 11-19-2011, 09:28 AM

Up till this morning I always made these with body fortress vanilla whey protein powder but thismorning I made them with designer whey natural protein powder. Added 1Tbl. Powdered eryritol and1 Table. Splenda (this was a double batch) 1 tsp. Vanilla topped them with powdered eryritol. They were amazing

buttoni · 11-19-2011, 10:27 AM

Boy, I just read this entire thread and these sound amazing. I use the Body Fortress Vanilla and will just try your original recipe, Skeeter. Would like to try them as waffles and tempura, too.

graciejean · 11-19-2011, 11:24 AM

This is just what the DR ordered,lol

Kristi74 · 11-19-2011, 11:51 AM

yum ..this is somthing to look forward to when I can spare a few extra carbs !

Nonie1234 · 11-29-2011, 01:31 PM

These are AMAZING!!! I love that you can switch it up as well!! Thanks so much for shareing this recipie!!! These have been my afternoon snack all week!

Brendajm · 11-30-2011, 03:20 AM

Has any else tried baking these instead of frying??

SkeeterN · 11-30-2011, 03:28 AM

Quote:

Originally Posted by Brendajm

Has any else tried baking these instead of frying??

Not sure about baking but they for sure will not work in a microwave

BaileysGirl · 11-30-2011, 09:58 AM

Can't wait to try these!! I am a donut-a-holic/funnel cake freak! LOL

dmburk · 08-12-2012, 04:51 PM

just made these. pretty good.

Deb34 · 08-13-2012, 01:33 PM

glad I saw this old thread bumped. I 've been looking for a donut hole recipe which i can use 2 scoops of my whey protein with (each scoop 23 gm protein). I need this because every morning I need to have at least 50 gm of protein for breakfast(Leptin Reset Rx- Dr. Jack Kruse) and I'm really tired of just drinking my whey shakes.

I'll be giving these a try..probably pancake style.

Tilly · 08-13-2012, 07:17 PM

subbing

Deb34 · 08-14-2012, 10:43 AM

I believe I am a huge dope...

I tried this recipe the other night, doubling the ingredients and thought my donuts came out pretty good, but holy moley were they dry inside!!!

The taste was really good but the texture was like eating some carpeting...really hard to choke down...I so checked out the recipe to see where I might have gone wrong....

so here's a question: is the 1/2 stick of butter called for in the recipe supposed to be mixed into the batter? is it softened or melted?

I was an idiot and used that 1/2 stick as the frying oil!

was I supposed to include it as an ingredient? I didn't notice much in the way of method/directions with this recipe and assumed that amount of fat was the frying medium....

nevermind folks! I just re-read the OP and right there in the recipe it calls for 1/2 stick melted butter... it's official, I am an idiot

SkeeterN · 08-14-2012, 10:45 AM

Quote:

Originally Posted by Deb34

I believe I am a huge dope...

I tried this recipe the other night, doubling the ingredients and thought my donuts came out pretty good, but holy moley were they dry inside!!!

The taste was really good but the texture was like eating some carpeting...really hard to choke down...I so checked out the recipe to see where I might have gone wrong....

so here's a question: is the 1/2 stick of butter called for in the recipe supposed to be mixed into the batter? is it softened or melted?

I was an idiot and used that 1/2 stick as the frying oil!

was I supposed to include it as an ingredient? I didn't notice much in the way of method/directions with this recipe and assumed that amount of fat was the frying medium....

yes the butter is in the batter. When you double it, you use an entire stick

Deb34 · 08-14-2012, 10:51 AM

hee hee hee! I saved your post #93 with your tips SkeeterN and forgot to compare to the original!!!

I realize now that post was a quick refresher and that I should have saved the OP and added the tips later...will be doing that now.

Thanks for this recipe, my protein powder hating family gave them a qualified "not bad" which is praise from heaven from them regarding anything LC. And that, with the donuts being dry as firewood too!!

So, I imagine when I actually follow the recipe correctly, they will probably pass out!

Angeloco · 09-09-2012, 12:26 PM

I made these today and OMG these are so good! I followed all of Skeeter's detailed instructions and they were perfect. Thanks so much for posting this.

deedee · 09-12-2012, 08:46 AM

I tried these last night and mine were completely flat (like a pancake). the flavor was great but the texture was a little rubbery.

I didn't try to deep fry them though, I think that might be the problem? I just tried to sort of saute them. But the batter wasn't thick enough to hold itself from the start, it was more like pancake batter. What consistency should the batter be?

SkeeterN · 09-12-2012, 09:58 AM

Quote:

Originally Posted by deedee

I tried these last night and mine were completely flat (like a pancake). the flavor was great but the texture was a little rubbery.

I didn't try to deep fry them though, I think that might be the problem? I just tried to sort of saute them. But the batter wasn't thick enough to hold itself from the start, it was more like pancake batter. What consistency should the batter be?

It is kinda like thickish pancake batter but to make these they do need to be fried in oil. You spoon in about a heaping teaspoon amount and they puff up in the oil. The way you did it I cannot see that working with these.

In this batch I added chopped pecans so if you see specks that is what is in the batter

deedee · 09-12-2012, 10:58 AM

Thank you Skeeter! omg those look so delicious, I'm going to try it again tonight your way! Your batter looks a little thicker than mine, I might have used too much butter too (didn't really measure it).

SkeeterN · 09-12-2012, 11:00 AM

Quote:

Originally Posted by deedee

Thank you Skeeter! omg those look so delicious, I'm going to try it again tonight your way! Your batter looks a little thicker than mine, I might have used too much butter too (didn't really measure it).

Half a stick for one batch a whole for a double batch. You need real butter and not tub margarine as that has water in it

deedee · 09-12-2012, 11:34 AM

Quote:

Half a stick for one batch a whole for a double batch. You need real butter and not tub margarine as that has water in it

Hmm I used two tablespoons, is that the same as half a stick?

Margarine is not allowed in my house, no worries there!

SkeeterN · 09-12-2012, 02:56 PM

Quote:

Originally Posted by deedee

Hmm I used two tablespoons, is that the same as half a stick?

Margarine is not allowed in my house, no worries there!

No you need four tablespoons

deedee · 09-12-2012, 03:08 PM

four tablespoons? lol well I think this might have been the problem then! I will try it again tonight with four tablespoons butter. Sounds incredibly decadent

SkeeterN · 09-12-2012, 05:51 PM

Quote:

Originally Posted by deedee

four tablespoons? lol well I think this might have been the problem then! I will try it again tonight with four tablespoons butter. Sounds incredibly decadent

Well it is most certainly NOT low fat! But that is the beauty of low carbing.

deedee · 09-12-2012, 06:03 PM

Well Skeeter, I tried the correct recipe tonight and it was absolute heaven. Soooo good. Thank you for posting this! Mine didn't puff up and were more like funnel cake, but the consistency and taste was incredible. I'm going to go back through this post and read your tips on getting them to puff up properly.

I had to lock a few of them away in a container, otherwise I was going to eat the whole thing!

Tilly · 09-13-2012, 02:52 AM

Without rereading through all of these posts, I imagine this is okay for induction?

Erinmama · 09-13-2012, 05:36 AM

Think chocolate protein powder would work? Relly want to try these,but thats all I have.....

02-26-2011, 05:47 PM	#213
Mommie22boys Major LCF Poster! Join Date: Nov 2007 Location: Western NY Posts: 2,496 Gallery: Mommie22boys Stats: 205/188.4/135 5'5.5" WOE: NK/JUDDD Start Date: Originally 6/7/07, Now 4/1/13	I made these this afternoon as a dessert for the boys and me after lunch. Mine were NOT very pretty at all. . .the boys were like, "what ARE these things?" When I told them, "Think: Donut" they were like, "Ooohhhhh um, Ok." Anyway, I got 12 out of the batch - 4 apiece. I served the boys theirs with a side of whipped cream and chocolate sauce for dipping. They both said it was a keeper. I'll definately make these again, but only if there's someone to share with. . .I dont think I could keep myself from eating the whole batch if I was home alone with them. :blush: __________________ Andrea You know the laws of dieting. All gains are water weight. All losses are of fat! --SoHappy

08-14-2012, 10:43 AM	#226
Deb34 Senior LCF Member Join Date: Jun 2005 Posts: 391 Gallery: Deb34	I believe I am a huge dope... I tried this recipe the other night, doubling the ingredients and thought my donuts came out pretty good, but holy moley were they dry inside!!! The taste was really good but the texture was like eating some carpeting...really hard to choke down...I so checked out the recipe to see where I might have gone wrong.... so here's a question: is the 1/2 stick of butter called for in the recipe supposed to be mixed into the batter? is it softened or melted? I was an idiot and used that 1/2 stick as the frying oil! was I supposed to include it as an ingredient? I didn't notice much in the way of method/directions with this recipe and assumed that amount of fat was the frying medium.... nevermind folks! I just re-read the OP and right there in the recipe it calls for 1/2 stick melted butter... it's official, I am an idiot Last edited by Deb34; 08-14-2012 at 10:45 AM..

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

02-25-2011, 06:33 AM	#211
Mommie22boys Major LCF Poster! Join Date: Nov 2007 Location: Western NY Posts: 2,496 Gallery: Mommie22boys Stats: 205/188.4/135 5'5.5" WOE: NK/JUDDD Start Date: Originally 6/7/07, Now 4/1/13	This recipe looks fantastic! We used to have a donut makig machine when I was little and it was always such a treat when my mom would pull it out and make us homemade donuts. This is going on the list of things I need to try! Thanks, Skeeter!

02-26-2011, 02:30 PM	#212
lindaokc Very Gabby LCF Member!!! Join Date: Mar 2004 Location: OKC, OK Posts: 3,124 Gallery: lindaokc Stats: 196/170/140? WOE: atkins/hcg/learning Start Date: Feb, 07	Thanks for bumping this. I haven't fixed these in quite sometime. I need to do it again.

11-19-2011, 09:28 AM	#215
SkeeterN Way too much time on my hands! Join Date: Jun 2004 Location: West Central Ohio Posts: 18,085 Gallery: SkeeterN Stats: 4'10 and 170/115 (5 or so pounds up or down) WOE: Atkins Start Date: April 2004	Up till this morning I always made these with body fortress vanilla whey protein powder but thismorning I made them with designer whey natural protein powder. Added 1Tbl. Powdered eryritol and1 Table. Splenda (this was a double batch) 1 tsp. Vanilla topped them with powdered eryritol. They were amazing

11-19-2011, 10:27 AM	#216
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,314 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	Boy, I just read this entire thread and these sound amazing. I use the Body Fortress Vanilla and will just try your original recipe, Skeeter. Would like to try them as waffles and tempura, too.

11-19-2011, 11:24 AM	#217
graciejean Senior LCF Member Join Date: Jan 2006 Location: Between here and there Posts: 612 Gallery: graciejean	This is just what the DR ordered,lol

11-19-2011, 11:51 AM	#218
Kristi74 Senior LCF Member Join Date: Nov 2011 Location: DFW Posts: 75 Gallery: Kristi74 Stats: out of control/normal/ fit& happy WOE: low carb Start Date: 11/11/2011	yum ..this is somthing to look forward to when I can spare a few extra carbs !

11-29-2011, 01:31 PM	#219
Nonie1234 Junior LCF Member Join Date: Apr 2011 Location: brighton, Colorado Posts: 4 Gallery: Nonie1234 WOE: low carb Start Date: April 1, 2010	These are AMAZING!!! I love that you can switch it up as well!! Thanks so much for shareing this recipie!!! These have been my afternoon snack all week!

11-30-2011, 03:20 AM	#220
Brendajm Major LCF Poster! Join Date: May 2004 Location: lancaster, Pa Posts: 1,601 Gallery: Brendajm Stats: 130/117/115 WOE: was atkins, now maintenance Start Date: march, 2004	Has any else tried baking these instead of frying??

11-30-2011, 09:58 AM	#222
BaileysGirl Major LCF Poster! Join Date: Oct 2009 Location: Atlanta, GA Posts: 1,639 Gallery: BaileysGirl Stats: 222/190.5/175 WOE: Juddd Start Date: Jan 12 2013	Can't wait to try these!! I am a donut-a-holic/funnel cake freak! LOL

08-12-2012, 04:51 PM	#223
dmburk Senior LCF Member Join Date: Jul 2011 Location: southcentral PA Posts: 236 Gallery: dmburk Stats: 260/210/190 WOE: Atkins Start Date: Feb 2011	just made these. pretty good.

08-13-2012, 01:33 PM	#224
Deb34 Senior LCF Member Join Date: Jun 2005 Posts: 391 Gallery: Deb34	glad I saw this old thread bumped. I 've been looking for a donut hole recipe which i can use 2 scoops of my whey protein with (each scoop 23 gm protein). I need this because every morning I need to have at least 50 gm of protein for breakfast(Leptin Reset Rx- Dr. Jack Kruse) and I'm really tired of just drinking my whey shakes. I'll be giving these a try..probably pancake style.

08-13-2012, 07:17 PM	#225
Tilly Very Gabby LCF Member!!! Join Date: Apr 2011 Location: Rockville, VA Posts: 3,059 Gallery: Tilly Stats: 158/136/130 WOE: started with Atkins, now just low carbs Start Date: January 30,2011	subbing

08-14-2012, 10:51 AM	#228
Deb34 Senior LCF Member Join Date: Jun 2005 Posts: 391 Gallery: Deb34	hee hee hee! I saved your post #93 with your tips SkeeterN and forgot to compare to the original!!! I realize now that post was a quick refresher and that I should have saved the OP and added the tips later...will be doing that now. Thanks for this recipe, my protein powder hating family gave them a qualified "not bad" which is praise from heaven from them regarding anything LC. And that, with the donuts being dry as firewood too!! So, I imagine when I actually follow the recipe correctly, they will probably pass out!

09-09-2012, 12:26 PM	#229
Angeloco Senior LCF Member Join Date: Sep 2011 Location: Florida Posts: 104 Gallery: Angeloco Stats: 135/123/120 WOE: LC Start Date: September 2011	I made these today and OMG these are so good! I followed all of Skeeter's detailed instructions and they were perfect. Thanks so much for posting this.

09-12-2012, 08:46 AM	#230
deedee Senior LCF Member Join Date: Aug 2012 Posts: 875 Gallery: deedee Stats: 254/179.5/150 WOE: moderate carb + JUDDD Start Date: vlc 1/25/12 at 254 lbs; JUDD 11/26/12 at 202 lb	I tried these last night and mine were completely flat (like a pancake). the flavor was great but the texture was a little rubbery. I didn't try to deep fry them though, I think that might be the problem? I just tried to sort of saute them. But the batter wasn't thick enough to hold itself from the start, it was more like pancake batter. What consistency should the batter be?

09-12-2012, 10:58 AM	#232
deedee Senior LCF Member Join Date: Aug 2012 Posts: 875 Gallery: deedee Stats: 254/179.5/150 WOE: moderate carb + JUDDD Start Date: vlc 1/25/12 at 254 lbs; JUDD 11/26/12 at 202 lb	Thank you Skeeter! omg those look so delicious, I'm going to try it again tonight your way! Your batter looks a little thicker than mine, I might have used too much butter too (didn't really measure it).

09-12-2012, 03:08 PM	#236
deedee Senior LCF Member Join Date: Aug 2012 Posts: 875 Gallery: deedee Stats: 254/179.5/150 WOE: moderate carb + JUDDD Start Date: vlc 1/25/12 at 254 lbs; JUDD 11/26/12 at 202 lb	four tablespoons? lol well I think this might have been the problem then! I will try it again tonight with four tablespoons butter. Sounds incredibly decadent

09-12-2012, 06:03 PM	#238
deedee Senior LCF Member Join Date: Aug 2012 Posts: 875 Gallery: deedee Stats: 254/179.5/150 WOE: moderate carb + JUDDD Start Date: vlc 1/25/12 at 254 lbs; JUDD 11/26/12 at 202 lb	Well Skeeter, I tried the correct recipe tonight and it was absolute heaven. Soooo good. Thank you for posting this! Mine didn't puff up and were more like funnel cake, but the consistency and taste was incredible. I'm going to go back through this post and read your tips on getting them to puff up properly. I had to lock a few of them away in a container, otherwise I was going to eat the whole thing!

09-13-2012, 02:52 AM	#239
Tilly Very Gabby LCF Member!!! Join Date: Apr 2011 Location: Rockville, VA Posts: 3,059 Gallery: Tilly Stats: 158/136/130 WOE: started with Atkins, now just low carbs Start Date: January 30,2011	Without rereading through all of these posts, I imagine this is okay for induction?

09-13-2012, 05:36 AM	#240
Erinmama Senior LCF Member Join Date: Jun 2012 Location: Ft. Myers, FL Posts: 182 Gallery: Erinmama Stats: 145/ 127.5 (hit goal!!!!) WOE: LC, 17.5 pounds gone! 10/1/12 Start Date: 6/18/2012	Think chocolate protein powder would work? Relly want to try these,but thats all I have.....