ADVERTISEMENT
- Real Recipes from Real People -

re: Donut Baker recipes

Misc.
Hi Eric,

Thank you for reminding me about this! First, yes, cake mixes (and muffin mixes) will work in the donut maker - you can use a 1 layer size mix (like Jiffy) or half a mix if you don't want a large batch. The model I had was the Exeter Quick 6 Donut Baker but they basically all work the same (closing like a waffle iron or sandwich maker). I don't have it any more but I do have the manual. I'll work on getting the recipes online - I should be able to get to it today so please check back.

Happy Baking!

Betsy
MsgID: 119341
Shared by: Betsy at Recipelink.com
In reply to: ISO: help with donut maker
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  juneMA
2
  Betsy at TKL
3
  juneMA
4
  eric, Palm Coast
5
  Betsy at Recipelink.com
6
  Betsy at Recipelink.com
7
  Lisa, Maryland
8
  Betsy at Recipelink.com
9
  Dana, Illinois
ADVERTISEMENT
Random Recipes
  • Tuna Noodle Casserole (with mushrooms and potato chips)
  • TUNA NOODLE CASSEROLE 8 oz. egg noodles 1/2 cup chopped celery 1/4 cup chopped onion 2 tbsp. butter 1 (6 1/2 oz.) can tuna, drained and flaked 1 (10 1/2 oz.) can condensed cream of mushroom soup 1 cup milk 1/2 cup may...
  • Eggplant and Chicken Stacks
  • Eggplants are so abundant and fresh in the stores right now so I made the following: EGGPLANT AND CHICKEN STACKS 1 small eggplant, about 1 pound 1/2 whole boneless skinless chicken breast 2 eggs breadcrumbs oil for f...
  • Bisquick Quiche
  • BISQUICK QUICHE 1 to 2 c. fillings of your choice (example broccoli, mushrooms, etc.) 1 c. shredded cheese 1/4 c. chopped onion 2 c. milk 1 c. Bisquick 4 eggs 1/4 tsp. salt 1/8 tsp. pepper Heat oven to 400 degrees. G...
  • They're Tying the Knot Lunch
  • My Father and his intended came for a visit on Thursday. I served the following menu for lunch. Everything was a big hit. The sandwiches and salad are Cooking Light recipes that I tweaked a bit. The Peltz are our family'...
  • Piccadilly Cafeteria Crawfish Etouffee
  • PICCADILLY CAFETERIA CRAWFISH ETOUFFEE 1 pt. salad oil 12 oz. soft flour (see note 1) 15 ozs. onions, chopped 1/4" 7-1/2 ozs. green peppers, chopped 1/4" 2-1/2 tsps. garlic powder 10 ozs., by meas., tomato puree 1 gal...
ADVERTISEMENT
  • Classic Chicken Curry (Indian)
  • CLASSIC CHICKEN CURRY "This is a classic curry recipe from Punjab for a dish that is the mainstay of Indian restaurant menus. We like chicken thighs because they're flavorful and hold up well to long, slow cooking. No...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: Donut Baker recipes
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!