Better instructions WAS:Re: [Sca-cooks] Cherry cheesecake donuts

[Isabella di Giovanni]

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     Sorry. Brain doesn't work on all 3 cylinders at some points. Actually, when I fry them, I take a little aluminum foil, crushed and use that to hold the biscuts under the oil (with tongs, not fingers. Tried the finger thing..ONCE...hurt like a momma. Never tilt the thermometer to check the temp if your hand is too close to the oil.).
     Anyway, by holding it under, the sides puff up around, leaving like a little boat  (dent in the middle). That I fill with a bit of cheesecake, then, yep, some cherry topping. If you want a little more ease, you can somewhat chop the cherries while mixing, put them in a zipper, and squirt them, too. Then, you can top all that, deciding on your sugar craving in the morning, with either a shot of whipped cream or powder sugar glaze.
     They may sound a little complicated at first, but they really aren't. Next Estrella (yeah, I know, a looong way off) come over to the Mc n Mac camp and I'll make ya some!)
Isabella
 Karen O <kareno at lewistown.net> wrote:Isabella stated:
> Not hard at all. Take tube biscuts and flatten each one out into an
oval. Deep fry til golden. Drain. Cheesecake filling is simply Jello brand
cheesecake pudding made with 1 3/4 c. milk, 1-8 oz cream cheese and a little
Mexican vanilla. Put in a zipper bag, then cut the corner at camp (for ease
of transport and serving. For the cherries, take a can of cherry pie
filling, add brown sugar, vanilla, and I usually add a smidge of brandy,<

So, the flattened tube donuts are golden brown . . . . .and I have this
cheesecake mix in a ziplock bag-turned-icing bag, and a can full of
cherries. Now what?
Squirt mix unto donuts with a cherry or two on top of that?
Open donuts & fill with mix & cherries?

Just wanting to know where this is going . . . . . .

Caointiarn




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