Guava Glazed Cake Doughnuts
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