If you are a home school mom or just the usual busy mom with a house full of little one. These recipes are fun to let the children make themselves, and for home school moms a good beginner Home Economics lesson.
What Can We Do With Donuts
Donut Bread Pudding
6 stale old fashion donuts, broken into bite-size pieces
1 large apple – peeled, cored, and chopped
1 ½ cups half-and-half
¼ cup white sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 tablespoons maple syrup, or more to taste
Step 1 Preheat oven to 350 degrees F (175 degrees C). Butter an 8×8-inch baking dish.
Step 2 Mix doughnuts and apple together in the prepared baking dish.
Step 3 Whisk half-and-half, sugar, eggs, vanilla, and cinnamon together in a bowl. Pour half-and-half mixture over donuts and apples in the baking dish. Let sit until liquid is absorbed, stirring occasionally, about 15 minutes.
Step 4 Bake in the preheated oven until golden, about 30 minutes. Cool and drizzle with maple syrup.
Donut Icebox Coffee Cake
4 (1.69 Ounce) Packages Doughnut Sticks
2 Tablespoons Butter, Melted
4 Cups Coffee Ice Cream, Softened
½ Cup Milk
2 (3.4 Ounce) Packages French Vanilla Instant Pudding And Pie Filling Mix
2 Tablespoons Instant Espresso Coffee Granules
1 (8 Ounce) Container Frozen Whipped Topping; Thawed
9 Chocolate-Frosted Doughnuts
Step 1 Blend doughnut sticks in a food processor until finely ground. Combine ground doughnuts with melted butter in a bowl. Press mixture into the bottom of a 9×9-inch glass baking dish. Freeze crust for 10 minutes.
Step 2 Spread ice cream over the frozen crust. Place back into the freezer for about 5 minutes.
Step 3 Meanwhile, combine milk, pudding mix, and instant coffee until smooth. Fold in whipped topping and spread over the coffee ice cream in the crust. Cover with plastic wrap and freeze for 2 hours. Place doughnuts on top before serving.
Campfire Pineapple Cakes
½ Cup Butter, Softened
4 Cake or Old Fashion Doughnuts, Halved
¾ Cup Packed Brown Sugar
4 Pineapple Rings
Step 1 Oven to 350 Degrees. Spread butter onto the cut-sides of each doughnut half. Sprinkle brown sugar evenly over the butter. Sandwich a pineapple ring between the halves of each doughnut.
Step 2 Prepare four squares of aluminum foil with cooking spray. Put each sandwich onto the prepared side of a foil sheet; wrap foil around sandwiches to seal into a pouch.
Step 3 Cook in oven for 20 Minutes at 350 degrees.
Note: Or cook by placing pouches near a campfire until heated through, about 20 minutes. 4 servings. Triple for a dozen.
Cheery Donut Trifle (as pretty as they are fun to eat)
1 Quart Cold Half n’ Half
2 (3.4 Ounce) Packages Instant French Vanilla Pudding Mix
6 Cake Donuts, Or More To Taste
2 Bananas, Sliced
1 Cup Sliced Fresh Strawberries
1 Cup Fresh Blueberries
1 Cup Fresh Raspberries
1 (8 Ounce) Container Frozen Whipped Topping, Thawed
Step 1 Whisk cold milk and vanilla pudding mix together in a large bowl until completely smooth, about 2 minutes. Let stand until pudding thickens slightly, about 5 minutes.
Step 2 Break up donuts into smaller pieces; spread half in the bottom of a trifle fluted dessert cup. Layer the pudding, bananas, strawberries, blueberries, raspberries, and whipped topping over donuts equally between dessert cups. Repeat layers. Garnish with whipped topping and a few pieces of fruit. Chill until serving. Serves 6
Note: Or Choose your favorite fruits.
Peach Vanilla Parfaits
1 Cup Chopped Fresh Peach
1 Cup Chopped Old Fashioned Donuts
1 (6 Ounce) Container Vanilla Yogurt
Directions Step 1 Divide about 1/4 cup chopped peach into two small cups or bowls, followed by a layer of about 1/4 cup donuts. Spread about 1/2 of the yogurt over donuts, then repeat layers once more. 2 Servings
Donut Hole Cake Pops
1 (12 Ounce) Package Colored Candy Coating Melts, Divided
24 Plain Doughnut Holes
24 Lollipop Sticks
1 Tablespoon Multicolored Candy Sprinkles, As Desired
Step 1 Place about 1/4 cup of candy melts into a small microwave-safe bowl, and melt in the microwave at 40 percent power for 30 seconds; stir the candy coating, and continue to heat for 30 second-intervals until the coating is just warm and completely melted.
Step 2 Poke a hole halfway through a doughnut hole with a lollipop stick, then dip the end of the stick into the melted coating and reinsert into the hole. This holds the doughnut hole firmly on the stick. Stick the doughnut pop upright into a block of plastic foam, and set into refrigerator for 1 hour to firm up.
Step 3 When pops are firmly attached to their sticks, melt the remaining candy coating dots in a microwave-safe bowl on 40 percent power for 1 minute; stir, and melt for 30-second intervals until the coating is warm and smoothly melted. Dip the doughnut hole into the coating, covering it completely. Hold the dipped pop over a bowl, and sprinkle with colored candy sprinkles. Return the decorated pops to the plastic foam block to set. 24 Cake Pops
2 Plain Buttermilk Doughnuts
1 Scoop French Vanilla Ice Cream
1 Tablespoon Orange Marmalade
1 Fluid Ounce Orange Liqueur
1 Cup Whipped Cream
Step 1 Place doughnut in an attractive serving bowl. Top with a generous scoop of ice cream. Spoon marmalade over ice cream, and pour liqueur on top. Top with whipped cream and enjoy.
Note: If Serving to children use orange juice in place of liqueur.