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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!

Double Apple-Cranberry Pie Donut Bites

That's right! I said DOUBLE, and these live up to the title and then some. You have an amazing tasting apple-cranberry pie-tasting donut with Apple-Cranberry Pie Drizzle. I intentionally stretched the cooking time out in this recipe because of the fantastic aroma it fills your home with right from the beginning. And once this warming waft puts a smile on your face, the taste will keep it there. If you would like to cut the cooking time down, use the same amount in frozen apple juice concentrate, thawed, omitting the reduction time.


For 12 Serving(s)


  • 3 cup(s) apple juice
  • 1/4 cup(s) dried cranberries
  • 2 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) nutmeg
  • 2 teaspoon(s) vanilla
  • 1 tablespoon(s) marshmallow fluff or plain yogurt
  • Nonstick cooking spray
  • 1 cup(s) rolled oats
  • 1 cup(s) flour
  • 1/2 cup(s) brown sugar
  • 1 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1 egg, beaten

Double Apple-Cranberry Pie Donut Bites Directions

  1. Place apple juice, cranberries, cinnamon and nutmeg in a medium saucepan and bring to a boil over medium heat. Continue boiling for 20-25 minutes, or until reduced to 3/4 cup(not including the cranberries). Remove from heat and stir in vanilla. Scoop out 1/4 cup of the reduced liquid without any cranberries. Whisk in the fluff and set aside this Apple Pie Drizzle at room temperature until needed.
  2. Grease a 12-cup mini muffin tin with nonstick cooking spray; set aside. Preheat oven to 350-degrees F. Place the rolled outs n a food processor or blender and pulse until it is half the original size. Place in a large bowl with flour, brown sugar, baking powder and baking soda, blending well. Add the apple juice reduction and egg. Mix only until wet throughout, not overmixing. Equally divide among prepared muffin tin. It should come up just a tad more than halfway. Bake 15-16 minutes, or until it bounces back when touched. Remove from oven to cool slightly before transfering to a rack or another plate to completely cool. Evenly coat with Apple Pie Drizzle and serve.