November 10, 2013



Vegetable oil for frying
1 1/4 cups Bisquick Gluten Free mix
1/4 cup packed brown sugar
1 tsp – Vanilla extract
2 tablespoons butter, melted
1/3 cup – 1% milk
1 tsp – White vinegar
1 egg, beaten

1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 – 8 ounce package cream cheese, at room temperature
1 Tbsp – Butter, softened
1 cups – Confectioners’ sugar
1 tsp – Maple syrup
1/4 tsp – Imitation maple 

4 – Slices thick bacon
½ tsp – Cinnamon
4 Tbsp – Brown sugar 

On a large cookie sheet lined with parchment paper lay out the slices of bacon. Sprinkle the cinnamon and brown sugar evenly over each piece of bacon.  

Cook in the oven for 25 to 30 minutes or until the bacon is crisp. Set aside. 

In deep fryer or heavy saucepan, heat 2 to 3 inches vegetable oil to 375 degrees.  

In a small bowl combine the milk and vinegar, let stand for 5 minutes. 

In medium bowl, mix the bisquick, brown sugar, vanilla, butter, milk, and egg until smooth. Shape the dough into 1 ¼ inch balls. Carefully drop the balls, 4 – 6 at a time, into hot oil. Fry about 1 to 2 minutes or until golden brown on all sides; drain on paper towels. Immediately roll in cinnamon-sugar. 

Let doughnut holes cool.  Once cooled coat the top of the doughnut hole with the glaze and top with a couple pieces of the candied bacon. 

In a mixing bowl beat the butter until smooth, then add the cream cheese. Beat until smooth. 

Turn the mixer to low and slowly add the sugar, maple syrup, and imitation maple. Making sure to combine all ingredients well.  

In a small bowl combine the granulated sugar and cinnamon, set aside.

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