ADVERTISEMENT
- Real Recipes from Real People -

ISO: recipies-Master Chef donut bakery

Misc.

I was given a Master Chef donut bakery by my grandma, but she did not include the instruction book. According to the box all you have to do is pour in the donut batter and bake, like a waffle maker I guess. I can't seem to find any recipes that will work with this machine. Does any one out there have one of these? Or know of a donut recipe that you think may work? My email is walery Any help would be most appreciated. Thank you:)

MsgID: 023112
Shared by: Stacey Walery
Board: All Baking at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Mexican Velveeta Rotel Dip (crock pot)
  • MEXICAN VELVEETA ROTEL DIP This is delicious, and I never have any leftover! 1 pkg. mild sausage 1 pkg. hot sausage 1 big box Mexican Velveeta (or 2 small boxes) 1 can mild Rotel (tomatoes with chiles) 1 jar salsa (y...
  • Caprese Tea Sandwiches (using mini pitas)
  • CAPRESE TEA SANDWICHES "Caprese salad, that ubiquitous arrangement of fresh mozzarella, ripe tomatoes, and basil leaves, is the "it" dish for all the Hamptons "it" girls....
  • Sticky Beef (or Pork) Bones
  • STICKY BEEF BONES 1 cup vinegar 1/2 cup honey 2 tablespoons Worcestershire sauce 1/2 cup catsup 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon paprika 1/4 teaspoon black pepper 1 clove garlic, minced 4 po...
  • Spicy Apple Bread (Oster blender recipe, 1970)
  • SPICY APPLE BREAD 2 cups sifted flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon V2 teaspoon ground nutmeg V4 teaspoon ground allspice V4 teaspoon ground cloves 2 eggs 1/2 cup butter,...
ADVERTISEMENT
  • Beef and Gorgonzola Loaf with Mushroom Wine Sauce
  • BEEF AND GORGONZOLA LOAF WITH MUSHROOM WINE SAUCE FOR THE LOAF: 2 teaspoons canola or olive oil 1/4 cup finely minced shallots 2 medium cloves garlic, peeled and minced Nonstick cooking spray 1...
  • Ruby Tuesday Spinach and Artichoke Dip - Copycat
  • This is what I have in my file -- good luck and let us know how it turns out! RUBY TUESDAY'S SPINACH AND ARTICHOKE DIP (copycat) 4 cloves garlic 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 (14 o...
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
  • ISO: recipies-Master Chef donut bakery
  • 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!