Baked Pumpkin Doughnuts with Maple Syrup Icing

 

Serve with big mugs of coffee or milk for dunking. Expect praise and wild applause from your family members.

Ingredients:

2 cups Domata Recipe Ready Flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/8 tsp cloves
1/2 cup brown sugar
4  tablespoons butter, softened
2 eggs
1 teaspoon vanilla extract
2 1/2 tablespoons milk
1 cup pumpkin purée

For the Maple Syrup Glaze:

1 1/2 cups confectioners’ sugar
1/4 cup milk
1/8 cup maple syrup

Directions:

Preheat the oven to 375 degrees and grease two doughnut pans. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. In another medium bowl, cream together the brown sugar and butter. Beat in the eggs one at a time, and then the vanilla extract, milk, and pumpkin puree. Gradually beat the dry ingredients into the wet ingredients just until combined. Fill each doughnut mold 3/4′s full with batter. Bake 8-10 minutes or until the doughnuts spring back when touched. Remove from the pan and cool completely.

For the maple syrup glaze: In a small bowl, combine confectioners’ sugar, maple syrup and milk; stir well. Add additional milk, if needed, to reach desired consistency. Drizzle over donuts.

Serve with big mugs of coffee or milk for dunking. Expect praise and wild applause from your family members.

Sleigh Track Cookies

 

These are sure to become a family favorite for the Holidays!  The dried cherries and toffee bits add a delightful taste and texture.

Cookie:

1 cup butter

¾ cup sugar

¾ cup brown sugar

1 egg

½ teaspoon Almond extract

2 cups Domata Recipe Ready Flour

1 cup old-fashioned rolled oats

1 teaspoon baking soda

¼ teaspoon salt

1 cup (5-6 ounce package) dried tart cherries, coarsely chopped

1 (8-ounce) bag milk chocolate toffee bits

 

Drizzle:

2 (1-ounce) squares semi-sweet or bittersweet baking chocolate, melted

1 ½ ounce (about 1 block) vanilla-flavored candy coating (almond bark), melted

 

Directions:

Heat oven to 350 degrees F.  Combine butter, sugar, and brown sugar in large bowl; beat at medium speed until creamy.  Add egg and almond extract; continue beating until well mixed.  Reduce speed to low; add flour, oats, baking soda and salt.  Beat until well mixed.  Stir in cherries and milk chocolate toffee bits.

 

Drop dough by rounded tablespoons onto parchment paper-lined cookie sheets.  Bake for 11 to 13 minutes or until edges are golden brown.  Cool 5 minutes on cookie sheets; remove to wire cooling rack.  Cool completely.  Drizzle with melted chocolate and candy coating.