Guava Glazed Cake Dough­nuts

Delight Gluten Free - - Indulge -

YIELD: 18 SERV­INGS PREP TIME: 10 MIN­UTES TO­TAL TIME: 1 HOUR 20 MIN­UTES GLUTEN-FREE, SOY-FREE Noth­ing beats freshly baked dough­nuts! You will love the hint of guava in the glaze!

For the dough­nuts 1 pack­age Bob’s Red Mill Vanilla Cake Mix 3 large eggs ½ cup but­ter, melted ½ cup wa­ter ⅓ cup shred­ded unsweet­ened co­conut

For the glaze 2 cups pow­dered sugar ¼ cup whole milk 1 ta­ble­spoon guava jelly

8 ounce box gluten-free corn el­bow pasta 1 ta­ble­spoon but­ter 1 ta­ble­spoon corn­starch 1 cup milk (1% or 2% work best) 1 cup grated Gruyere cheese ½ cup grated sharp ched­dar cheese ½ cup cream cheese 1½ tea­spoons Di­jon mus­tard ½ tea­spoon nut­meg ½ tea­spoon salt 1 cup pump­kin puree 2 eggs, lightly beaten ¼ cup grated Parme­san cheese JAN­UARY - FE­BRU­ARY 2016

6. Re­move the sauce from heat and stir in the ri­cotta cheese and ¾ cup of the shred­ded moz­zarella cheese.

7. Pour the sauce over the top of the cooked penne pasta and stir to­gether un­til well com­bined. Pour the mix­ture into the pre­pared bak­ing dish and sprin­kle re­main­ing shred­ded moz­zarella cheese over the top of the pasta.

8. Bake for 25 to 30 min­utes un­til golden brown and bub­bly. Serve im­me­di­ately.

NU­TRI­TION PER SERV­ING: CALO­RIES: 597, FAT: 16G, SAT­U­RATED FAT: 5G, SODIUM: 2348MG, CAR­BO­HY­DRATES: 71G, FIBER: 6G, SUG­ARS: 15G, PRO­TEIN: 42G

JAN­UARY - FE­BRU­ARY 2016

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