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Deb’s Donuts
Makes 8 Donuts
INGREDIENTS
Peanut oil
1 8-ounce package pop-n-fresh buttermilk biscuits
METHOD
1
Preheat peanut oil in Deep Fryer to 350°.
2
Open biscuit container and remove and separate biscuits.
3
Using your finger, gently poke a hole in the center of each biscuit.
4
Carefully place the donuts in the basket 3 at a time. Lower basket
into oil.
5
Cook 3 to 4 minutes per side, or until golden brown, using tongs to
gently turn over.
6
Raise basket and let drain for a minute. Remove donuts and place on
a paper towel to drain excess oil.
7
Repeat with remaining donuts.
Toppings
Cinnamon sugar:
Mix together 1/2 cup sugar and 2 teaspoons cinnamon
on paper plate. Dip donuts into cinnamon sugar mixture while still warm.
Powdered sugar:
Using a sifter or a shaker, shake sugar over donuts
while still warm.
Glazed donuts:
Microwave store bought vanilla or chocolate frosting for
30 – 40 seconds. Stir and spoon over donuts.
Deb’s tip: Use candied sprinkles to add color.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Easy Egg Rolls
6 servings
INGREDIENTS
1 1/2 cups shredded coleslaw mix (no dressing)
1 small onion chopped
3/4 cup cooked shrimp, chicken, or pork, diced
2 tablespoons teriyaki sauce
6 egg roll skins
Peanut oil
METHOD
1
Preheat peanut oil in Deep Fryer to 350°.
2
In a bowl mix together slaw mix, onion, cchoice of shrimp, chicken or
pork, and teriyaki sauce.
3
Place egg roll skins in front of you like a diamond. Scoop 2/3 cup of
the mixture and place in the middle of the diamond. Fold up the
bottom edge and sides and roll. Seal all edges with water so that no
filling can come out.
4
Cook two egg rolls at a time. Two minutes on each side, remove and
drain on a paper towel. Repeat with remaining egg rolls.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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