Mini Doughnut Hot Buttered Cheerios Game Mix Recipes

MINI DOUGHNUT HOT BUTTERED CHEERIOS

Steps:

• In a small bowl, mix together the sugar and cinnamon; set aside.
• In a large skillet, melt the butter over medium heat; add vanilla and stir to combine.
• Stir in the Cheerios, coating evenly in butter. Cook for about 3-5 minutes, stirring frequently, until the cereal is lightly toasted.
• Remove from heat and pour the cinnamon-sugar mixture over Cheerios; toss well to coat evenly.
• Allow to cool completely, serve, and enjoy!

MINI DOUGHNUT HOT BUTTERED CHEERIOS™ GAME MIX

Steps:

• In large microwavable bowl, microwave butter uncovered on High about 45 seconds or until melted. Stir in vanilla. Add cereal; mix well.
• Microwave uncovered on High 3 to 4 minutes, stirring every minute. Stir in sugar and cinnamon; toss well to coat. Store tightly covered at room temperature.

MINI-DOUGHNUTS

Steps:

• Melt the 2 tablespoons shortening in a small saucepan. Set aside to cool slightly but remain liquid.
• In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed. Add the egg and beat well. Add the evaporated milk and vanilla, continue beating until the mixture is light, about 2 minutes.
• Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. The texture of the dough will be soft and loose. Turn dough out of the bowl onto a large piece of plastic wrap and wrap it well. Refrigerate for 4 hours or overnight.
• Roll the chilled dough out on a very lightly dusted workspace until it's about 1/2-inch thick. Dip the edges of a 2-inch round cutter in flour and cut the dough into discs. Place cut dough on a parchment-lined baking sheet.
• Heat about 2-inches of shortening in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer reads 375 degrees F. Line a large plate with paper towels.
• Working in batches, fry the doughnuts, turning once, until they are golden brown, about 2 minutes. Transfer the doughnuts from the oil with a slotted spoon or skimmer to the prepared pan. Cool. Repeat with remaining dough, taking care the oil comes back to the correct temperature between each batch.
• For jelly filled doughnuts: Fill a pastry bag fitted with a plain tip with raspberry jam. Let the donut cool slightly. Make a small opening with the pastry tip and gently fill each donut with some of the jam. Dust with sugar as desired. Serve warm or at room temperature.
• For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar.

BAKED MINI DOUGHNUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease miniature muffin cups or line with paper liners.
• Whisk flour, baking powder, nutmeg, and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and 1/3 cup white sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg.
• Stir flour mixture, alternating with milk mixture, into butter mixture until batter is smooth. Spoon batter into a piping bag and pipe into muffin cups, about 2/3-full.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
• Mix 1/3 cup white sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated.

GARLIC TOAST HOT BUTTERED CHEERIOS™

Steps:

• In large microwavable bowl, microwave butter uncovered on High about 45 seconds or until melted. Stir in Parmesan cheese, garlic powder and salt. Add cereal; mix well.
• Microwave uncovered on High 3 to 4 minutes, stirring every minute. Serve warm or cool. Store tightly covered at room temperature.