Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


It's Just That Simple!™ Brand. See all about our exciting products at theyankeechef.blogspot.com

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Snowbound Gingerbread Donuts

Although I love my Dad's cake donuts as he made them and that I added to my cookbook, a couple of things popped out at me when I revised the recipe. I reduced the amounts for less 'abundant' families and substituted melted butter instead of oil. I think you will love these warmly spiced donuts and urge you to prepare them the night without the glaze or dusting. Slightly warm them before glazing or dusting. 


For 8 Serving(s)


  • 2 cup(s) flour
  • 1 teaspoon(s) baking powder
  • 1/4 teaspoon(s) baking soda
  • 1 teaspoon(s) cinnamon
  • 1 teaspoon(s) dried ginger
  • 1/2 teaspoon(s) allspice
  • Large pinch ground cloves
  • 1/4 cup(s) brown sugar
  • 1 egg, beaten
  • 1/4 cup(s) molasses
  • 1/3 cup(s) milk
  • 3 tablespoon(s) butter or margarine, melted
  • Butter-flavored nonstick cooking spray, if using
  • Vegetable oil for frying
  • White Glaze, recipe below
  • Cinnamon Sugar, recipe below

Snowbound Gingerbread Donuts Directions

  1. In a large bowl, combine first 8 ingredients. In a separate bowl, mix together the remaining 4 ingredients well. Pour the liquid to the dry and stir until well combined. Cover with film wrap and place in refrigerator while heating 2 inches oil in a large, sturdy pot to 350-degrees F over medium heat.
  2. Remove the donut batter from refrigerator and turn onto a well floured work surface. Knead for about 10-15 seconds, or until the dough is no longer sticking to the work surface or your hands. Roll out to about an inch thick. With a donut cutter or a 3-4-inch rim of a cup or glass, cut out donuts, dipping the rim or cutter into flour frequently. If you are using anything but a donut cutter, take the screw cap off a soft drink bottle, dip in flour often and press in the middle of each dount. Simply pop out donut hole between each cutting.
  3. Brush off excess flour and gently add donuts to the heated oil, a couple at a time, remembering to give yourself a few minutes between cooking for the oil to reheat back to temperature. Cook 2-3 minutes per side or until nicely browned all over. Transfer to a rack that has been placed over a baking pan lined with paper towels. Let cool for 10 minutes before dunking in glaze on both sides, further cooling on rack for the glaze to harden. If dusting with cinnamon sugar, spray each donut with butter-flavored cooking spray on both sides before tossing to coat.
  4. To make White Glaze, simply whisk together 1 cup powdered sugar with 1/4 cup water.
  5. To make Cinnamon Sugar, simply blend 1 cup sugar with 1 tablespoon cinnamon.