Type what you have

Ingredients

• ✓ oil
• vanilla ice cream
• cornflake cereal
• cinnamon
• egg white

Instructions

1. 1 Gather all ingredients.
2. 2 Scoop ice cream into eight 1/2-cup-sized balls.
3. 3 Place on a baking sheet and freeze until firm, about 1 hour.
4. 4 Combine cornflakes and cinnamon in a shallow dish. Beat egg whites until foamy in a separate bowl.
5. 5 Roll ice cream balls in egg whites.
6. 6 Then roll in crushed cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, about 3 hours.
7. 7 Heat oil in a deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C). Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time in hot oil until golden and crispy, 10 to 15 seconds.
8. 8 Drain quickly on paper towels and serve immediately.

By Jeri

Ingredients

• ✓ oil
• banana
• rolled oat
• dried fruit
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper.
2. 2 Mash bananas in a bowl. Add oats, dried fruit, oil, and vanilla; mix well. Season with salt if desired. Let sit for 15 minutes.
3. 3 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
4. 4 Bake in the preheated oven until lightly browned, about 20 minutes.

By Jax

Ingredients

• ✓ oil
• sugar
• egg
• salt
• zucchini
• all-purpose flour
• baking soda
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat together sugar, oil, eggs, and salt in a large bowl with an electric mixer until creamy. Add zucchini and mix on low speed until blended. Add flour, baking soda, and cinnamon; beat until batter is smooth. Pour batter into an ungreased 8x12-inch baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out dry, about 20 minutes.

By Elizabeth Lhamon

Ingredients

• ✓ oil
• cooking spray
• fudge brownie mix
• devil's food cake mix
• coffee
• egg
• heavy cream
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan or Bundt pan with nonstick spray.
2. 2 Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl; beat with an electric mixer until well combined. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
4. 4 Heat whipping cream for ganache in the microwave until hot, 2 to 3 minutes. Add chocolate chips and stir until melted.
5. 5 Pour ganache over cooled cake.

By Yoly

Ingredients

• ✓ oil
• water
• white sugar
• vegetable oil
• salt
• all-purpose flour
• white sugar
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water, 2 ½ tablespoons sugar, 2 tablespoons vegetable oil, and salt in a small saucepan over medium heat; bring to a boil then remove from heat.
3. 3 Stir in flour, stirring constantly, until mixture forms a ball.
4. 4 Heat 2 quarts oil in a deep fryer or deep pot to 375 degrees F (190 degrees C). Transfer dough to a sturdy pastry bag fitted with a medium star tip.
5. 5 Carefully pipe dough, working in batches of a few 5- to 6-inch strips at a time, into the hot oil.
6. 6 Cook until golden; transfer churros to paper towels to drain using a spider or slotted spoon.
7. 7 Combine ½ cup sugar and cinnamon in a bowl; roll churros in cinnamon and sugar mixture. Serve warm.

By Delia

Ingredients

• ✓ oil
• cooking spray
• red velvet cake mix
• water
• egg
• milk
• instant cheesecake-flavored pudding mix
• cherry pie filling
• whipped cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with parchment paper, then spray lightly with cooking spray.
2. 2 Combine cake mix, water, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into the prepared pan and smooth to even out.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes.
4. 4 When the cake is almost cooled, whisk milk and pudding mix together for 2 minutes. Let sit until set, about 5 minutes.
5. 5 Meanwhile, cut the cooled cake into 1-inch cubes.
6. 6 Place 1/2 of the cake cubes in the bottom of an 8-inch trifle bowl. Layer with 1/2 of the pudding and 1/2 of the cherry pie filling. Repeat layers once more. Refrigerate for 4 to 8 hours before serving.
7. 7 Garnish with whipped cream.

By Deb Weddle

Ingredients

• ✓ oil
• all-purpose flour
• salt
• shortening
• water
• apple
• white sugar
• cinnamon

Instructions

1. 1 To make the pastry: Sift flour and salt together in a large bowl. Cut in shortening with 2 knives or a pastry blender until mixture resembles coarse crumbs.
2. 2 Add cold water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of moistened pastry mixture, it should form a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
3. 3 To make the filling: Place apples in a saucepan. Combine sugar and cinnamon; pour over apples and toss to coat. Cook, covered, in a saucepan on low heat until soft; mash with a fork to make thick applesauce. Set aside to cool.
4. 4 Roll dough on a lightly floured surface to 1/8-inch thick; cut out eight 4-inch rounds with a large cookie cutter.
5. 5 Place 1 heaping tablespoon of applesauce in the center of each pastry round. Moisten edges with cold water, fold in half, and press the edge with a fork to seal. Repeat with remaining pastry and filling.
6. 6 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
7. 7 Lower pies carefully into the hot oil in batches. Fry until golden brown, about 2 to 3 minutes on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining pies.

By Melissa

Ingredients

• ✓ oil
• milk
• all-purpose flour
• sugar
• salt
• cranberry
• apple
• white sugar
• all-purpose flour
• lemon juice

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine oil and milk in a liquid measuring cup; stir to combine.
3. 3 Combine flour, sugar, and salt in a medium bowl; mix together with a fork. Add oil mixture and mix until well combined. Press a little more than 1/2 of the crust mixture into the bottom and sides of a pie plate, using a spatula if necessary, as mixture will crumble easily.
4. 4 Combine cranberries and apples in a large mixing bowl. Add sugar, flour, and lemon juice; mix until fruit is evenly coated. Pour filling into the pie plate and crumble remaining crust mixture over the top.
5. 5 Bake in the preheated oven until filling is bubbly and crumb topping is golden brown, 40 to 50 minutes.

By Alisha Smith

Ingredients

• ✓ oil
• milk
• shortening
• white sugar
• salt
• active dry yeast
• all-purpose flour
• white sugar
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Prepare dough: Combine milk, shortening, sugar, and salt in a small saucepan over medium heat. Cook and stir until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C).
3. 3 Sprinkle yeast into the cooled dough mixture and let sit until foamy.
4. 4 Transfer mixture to a large bowl and stir in flour to form a dough. Knead until smooth; cover and let rise 30 minutes.
5. 5 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). Roll out 2-inch balls of dough into thin sheets; fry in hot oil until puffed and golden, about 1 to 2 minutes per side.
6. 6 Drain on paper towels.
7. 7 Prepare topping: Combine sugar and cinnamon in a bowl.
8. 8 Sprinkle topping over warm elephant ears and serve.

By Amber

Ingredients

• ✓ oil
• strawberry
• white cake mix
• egg
• strawberry gelatin
• butter
• cream cheese
• powdered sugar
• vanilla extract
• strawberry puree

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch sheet pan.
2. 2 Wash and hull strawberries. Puree strawberries in a blender. You should have 1 3/4 cups strawberry puree. Set aside 1/2 cup strawberry puree for the frosting.
3. 3 Combine cake mix, 1 1/4 cups strawberry puree, eggs, oil, and gelatin in a bowl. Beat using an electric mixer until thoroughly combined. Pour batter into the prepared sheet pan and smooth out the top.
4. 4 Strawberry Frosting:
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove from oven and cool completely on a wire rack.
6. 6 Combine butter and cream cheese in a bowl and beat with an electric mixer until smooth. Add 1/2 cup strawberry puree, powdered sugar, and vanilla extract, and beat until frosting is smooth.
7. 7 Frost cooled cake with strawberry frosting. Keep refrigerated until serving.

By Yoly

Ingredients

• ✓ oil
• all-purpose flour
• baking soda
• cinnamon
• pumpkin pie spice
• baking powder
• salt
• milk
• pumpkin puree
• egg
• brown sugar
• confectioners' sugar

Instructions

1. 1 Heat oil in a deep pot or deep skillet to 375 degrees F (190 degrees C).
2. 2 Combine flour, baking soda, cinnamon, pumpkin pie spice, baking powder, and salt in a bowl.
3. 3 Beat milk, pumpkin purée, egg, and brown sugar together in a large bowl with an electric mixer until well blended. Stir in flour mixture until smooth.
4. 4 Put your finger over bottom opening of a funnel; fill funnel with ½ cup batter. Holding funnel close to surface of oil, release batter into oil while making a circular motion. Fry until golden brown. Use tongs and a wide spatula to carefully turn funnel cake. Fry until golden, about 1 minute more. Drain on paper towels. Repeat with remaining batter. Cool for 5 minutes. Dust generously with confectioners' sugar.

By LINDA MCLEAN

Ingredients

• ✓ oil
• cooking spray
• devil's food cake mix
• water
• egg
• vanilla ice cream
• chocolate sandwich cookie
• chocolate shell topping
• heavy cream
• powdered sugar
• decorating icing
• candy sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the bottom and sides of two 8-inch round cake pans.
2. 2 Blend cake mix, water, oil, and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. Pour into the prepared cake pans.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 32 to 38 minutes.
4. 4 While the cake layers are baking, line a clean 8-inch round cake pan with plastic wrap, allowing the sides to hang over about 6 inches all the way around. Peel down the sides of the ice cream carton and slice off several big pieces; press them into the prepared cake pan. Wrap plastic over the top of the ice cream and continue to form until it's in an even layer. Freeze for 1 hour.
5. 5 Remove cakes from the oven and cool for 10 to 15 minutes in the pans. Transfer to a wire rack and let cool completely, about 30 minutes.
6. 6 Place one cake layer on a freezer-safe plate. Reserve remaining layer for another use (you can freeze it for up to 4 months.)
7. 7 Combine chopped cookies and chocolate topping in a medium bowl. Spread cookie "crunchies" evenly on top of the cake layer. Invert frozen ice cream layer on top of cookie layer with the bottom (smooth side) up. Return to the freezer for 1 hour.
8. 8 Add cream to bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed. Gradually mix in powdered sugar until stiff peaks form. Spread icing evenly over cake and freeze for 1 more hour.
9. 9 Decorate cake with icing and sprinkles and return to the freezer for at least 30 minutes (or up to 1 week) before serving.

By NicoleMcmom

Ingredients

• ✓ oil
• banana
• chocolate chip
• clove
• cinnamon
• vanilla extract
• wonton wrapper
• butter
• brown sugar
• orange liqueur
• corn syrup
• chocolate chip

Instructions

1. 1 Place the bananas, 1/3 cup chocolate chips, clove, cinnamon, and vanilla into a mixing bowl, and mash until evenly blended. Alternatively, chop the mixture in a food processor until the chocolate chips have been reduced in size. This will help prevent the chips from poking through the wonton skins as you handle them. It will also change the texture of the filling - you will not have pockets of melted chocolate in the wontons.
2. 2 To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 teaspoon of the banana filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Repeat with the remaining ingredients.
3. 3 Prepare the sauce by combining the butter, brown sugar, orange liqueur, and corn syrup in a small saucepan. Bring to a simmer over medium heat, and cook until the sugar has dissolved and the sauce is smooth, about 4 minutes. Set aside to cool slightly.
4. 4 Fry the wontons in the hot oil a few at a time until golden brown, about 4 minutes. Turn the wontons over halfway through cooking so they brown evenly. Remove, and drain on a paper towel-lined plate. Serve warm with the caramel sauce. Sprinkle with the remaining 2 tablespoons chocolate chips to garnish.

By chikalin

Ingredients

• ✓ oil
• butter
• all-purpose flour
• baking powder
• salt
• yogurt
• sugar
• lemon zest
• vanilla extract
• egg
• sugar
• lemon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter and dust with some flour.
2. 2 Combine flour, baking powder, and salt in a bowl; set aside.
3. 3 Combine yogurt, sugar, oil, lemon zest, and vanilla extract in a large bowl. Beat well with an electric mixer for 3 to 5 minutes. Add eggs one at a time, beating well after each addition.
4. 4 Sift the flour mixture on top of the batter and fold in with a spatula. Pour batter into the prepared loaf pan.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 50 to 60 minutes. If loaf turns too dark, cover with aluminum foil after 40 minutes.
6. 6 Remove from oven and allow to cool in the pan for 10 minutes.
7. 7 Meanwhile, combine sugar and lemon juice in a small saucepan over medium heat. Cook and stir until sugar has completely dissolved and glaze is clear and syrupy, 3 to 5 minutes. Do not allow to get brown.
8. 8 Remove loaf from the pan and transfer to a wire rack. Brush loaf with the lemon syrup all over the top and the sides, allowing the syrup to be absorbed by the warm loaf. Allow to cool before slicing.

By Barbara Sauermann

Ingredients

• ✓ oil
• rhubarb
• brown sugar
• all-purpose flour
• whole wheat flour
• cinnamon
• baking soda
• salt
• vanilla yogurt
• egg
• rolled oat
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
2. 2 Stir rhubarb, 1/2 cup brown sugar, all-purpose flour, whole wheat flour, 1/2 teaspoon cinnamon, baking soda, and salt together in a large bowl.
3. 3 Whisk yogurt, oil, and egg together in a separate bowl; pour into rhubarb mixture and stir until just combined and batter has a thick, dough-like consistency. Spoon batter into muffin cups.
4. 4 Stir remaining 1/4 cup brown sugar, rolled oats, melted butter, and remaining 1/2 teaspoon cinnamon together in a small bowl; top batter with about 1 tablespoon of oats mixture.
5. 5 Bake in the preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. Cool in cups for 15 minutes before transferring to a wire rack.

By chewieplustwo

Ingredients

• ✓ oil
• active dry yeast
• water
• shortening
• sugar
• salt
• egg
• milk
• all-purpose flour
• confectioners' sugar
• heavy cream
• sprinkles
• colored sugar

Instructions

1. 1 Dissolve yeast in warm water in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Beat shortening, sugar, and salt together in a bowl. Beat in eggs, one at a time, while continuing to beat. Add milk and yeast mixture alternating with flour until smooth.
3. 3 Place dough in a greased bowl and turn to coat. Cover with a light towel; let rise in a warm place until doubled in volume, 1 to 1 ½ hours.
4. 4 Punch down dough and roll out on a floured surface to ½-inch thick. Cut into rounds with a 2-inch round cookie cutter, cover, and allow to rise 30 minutes more.
5. 5 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
6. 6 Press an indentation into center of each kneecap using your thumb. Lower kneecaps carefully into the hot oil a few at a time. Fry until golden brown, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain; cool to room temperature, about 30 minutes. Repeat with remaining kneecaps.
7. 7 Dust kneecaps with confectioners' sugar; fill indentations with whipped cream and sprinkle with colored sugar.

By Susan Pilz Leanna

Ingredients

• ✓ oil
• water
• instant coffee
• all-purpose flour
• sugar
• pumpkin pie spice
• baking powder
• salt
• cinnamon
• nutmeg
• ginger
• vegetable oil
• water
• pumpkin puree
• vanilla extract

Instructions

1. 1 Boil 1 cup water and mix with instant coffee in a measuring cup or mug. Set aside to cool.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular 9x13-inch baking pan.
3. 3 Combine flour, sugar, mixed spice, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl and mix well. Add cooled coffee, oil, and 3/4 cup water and mix until well combined. Fold in pumpkin puree and vanilla extract; mix well. Pour batter evenly into the prepared baking pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean or almost clean, as this cake can be quite sticky, about 30 minutes.
5. 5 Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a serving plate or cooling rack. Cool at least 15 minutes more before cutting.

By SparkleMeSarah

Ingredients

• ✓ oil
• speculoos cookie
• butter
• speculoos cookie
• butter
• brown sugar
• white sugar
• honey
• vanilla extract
• salt
• water
• neufchatel cheese
• powdered sugar
• vanilla extract
• salt
• heavy cream

Instructions

1. 1 Place 1 package of cookies in a food processor and process to fine crumbs. Slowly add butter, with the processor running on low speed, and process until mixture resembles wet sand. Press mixture into a 9-inch pie plate and place in the freezer to set up, about 2 hours.
2. 2 Place second package of cookies in the food processor and process to fine crumbs. Slowly add butter, oil, brown sugar, white sugar, honey, vanilla extract, and salt as processor runs on low speed. Add water 1 tablespoon at a time until cookie butter reaches the desired consistency.
3. 3 Add Neufchatel cheese, powdered sugar, vanilla, and salt to cookie butter and process until well combined. Set aside.
4. 4 Whip heavy whipping cream in a stand mixer until stiff peaks form. Gently fold into the cookie butter mixture. Pour over pie crust and refrigerate until set, 8 hours to overnight.

By Yoly

Ingredients

• ✓ oil
• vanilla extract
• milk
• butter
• powdered sugar
• cream cheese
• baking spray
• cinnamon
• white sugar
• brown sugar
• butter
• salt
• milk
• red velvet cake mix
• all-purpose flour
• active dry yeast
• water

Instructions

1. 1 Combine warm water and yeast for dough in the bowl of a stand mixer; beat until combined. Allow to sit and bloom, 5 to 10 minutes. Yeast should activate and mixture should have foam on top.
2. 2 Add flour, cake mix, warm milk, and salt. Switch to the dough hook and mix on low until dough comes together and starts to pull away from the sides, about 5 minutes.
3. 3 Grease a large bowl with a light coating of oil. Form dough into a ball and place in the greased bowl, turning to coat all sides. Cover with plastic wrap and a towel. Place the bowl over a pan of hot water and let sit until almost doubled in size, about 1 hour.
4. 4 Mix butter, brown and white sugars, and cinnamon for filling together in a medium bowl until well combined.
5. 5 Spray a large baking pan with baking spray.
6. 6 Turn dough onto a floured surface and roll into a large rectangle. Spread filling over the dough, then roll up into a long log. Slice into 12 rolls and place on the prepared pan. Allow to rise until doubled in size, 30 to 45 minutes.
7. 7 Preheat the oven to 375 degrees F (190 degrees C).
8. 8 Bake rolls in the preheated oven until golden, 20 to 25 minutes.
9. 9 While the rolls are baking, combine cream cheese, powdered sugar, butter, milk, and vanilla for icing in a bowl. Beat with an electric mixer until smooth and pourable. Transfer icing to a plastic zip-top bag.
10. 10 Remove cinnamon rolls from the oven. Snip a corner off of the zip-top bag and drizzle icing over the warm rolls. Serve immediately.

By Asgard Ranch

Ingredients

• ✓ oil
• vanilla extract
• powdered sugar
• cream cheese
• butter
• walnut
• coconut
• carrot
• pineapple
• white sugar
• egg
• salt
• baking soda
• cinnamon
• baking powder
• all-purpose flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet cake pan or a 10x15-inch glass casserole dish with cooking spray.
2. 2 Sift together flour, baking powder, cinnamon, baking soda, and salt in a bowl.
3. 3 Beat eggs in the bowl of a stand mixer until foamy. Slowly add in sugar and mix until incorporated. Beat in flour mixture alternately with the oil, beginning and ending with flour mixture. Fold in pineapple, carrots, coconut, and walnuts. Pour batter into the prepared cake pan.
4. 4 Bake in the preheated oven for 45 minutes. Remove from oven and cool completely, about 30 minutes.
5. 5 Combine softened butter and cream cheese in a bowl. Whip until fluffy using an electric mixer. Add sifted powdered sugar and vanilla extract. Mix until well incorporated and fluffy. Spread over the cooled carrot cake.

By thedailygourmet

Ingredients

• ✓ oil
• vanilla extract
• maple syrup
• confectioners sugar
• apple cider
• confectioners' sugar
• cinnamon
• sugar
• all-purpose flour
• nutmeg
• salt
• cinnamon
• baking soda
• baking powder
• all-purpose flour
• buttermilk
• egg
• sugar
• butter
• apple cider

Instructions

1. 1 Bring 1 cup apple cider to a boil in a small saucepan; boil until reduced to 1/4 cup, 20 to 30 minutes. Cool.
2. 2 Beat butter in a bowl with an electric mixer until creamy, 1 to 2 minutes. Add 1 cup white sugar and beat until light and fluffy, 2 to 3 minutes.
3. 3 Beat eggs, 1 at a time, into butter mixture until completely incorporated. Mix buttermilk and reduced cider into butter mixture.
4. 4 Whisk 3 1/2 cups flour, baking powder, baking soda, 1/2 teaspoon cinnamon, salt, and nutmeg together in bowl. Add flour mixture to buttermilk mixture; stir until dough is just combined.
5. 5 Transfer dough to a lightly floured piece of parchment or wax paper. Sprinkle dough with flour. Turn dough over onto a baking sheet and sprinkle with flour.
6. 6 Roll dough to 1/2-inch thickness, sprinkling with more flour as necessary. Transfer dough on the baking sheet to the freezer until slightly hardened, about 20 minutes.
7. 7 Cut cold dough using a 3-inch doughnut cutter. Gather, roll, and cut any dough scraps. Transfer cut doughnuts and doughnut holes to a second, slightly floured, baking sheet. Refrigerate doughnuts for 20 to 30 minutes.
8. 8 Whisk 1 cup white sugar and 1/2 teaspoon cinnamon together in a bowl. Transfer cinnamon sugar to a paper bag. Whisk 1 cup confectioners' sugar and 2 tablespoons apple cider together in another bowl. Whisk 1 1/4 cups confectioners' sugar, maple syrup, and vanilla extract together in a third bowl.
9. 9 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
10. 10 Cook doughnuts and doughnut holes in batches in preheated oil, turning once, until golden brown and cooked through, about 1 minute per side. Set cooked doughnuts on paper towels to drain.
11. 11 Shake warm doughnuts in the paper bag with cinnamon sugar, or pour cider glaze or maple syrup glaze over warm doughnuts.

By Stephanie Rae Greulich-Essex

Ingredients

• ✓ oil
• water
• tempura batter mix
• banana
• confectioners' sugar

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Pour cold water into a large bowl; sprinkle tempura batter mix on top. Whisk until mix is moistened and large lumps dissolve; batter should still be slightly lumpy.
3. 3 Dip 5 banana slices into batter. Fry in hot oil until lightly golden, 2 to 3 minutes. Drain on paper towels. Repeat to dip and fry remaining banana slices.
4. 4 Dust with confectioners' sugar to serve.

By baby23

Ingredients

• ✓ oil
• brown sugar
• banana
• lumpia wrapper
• water

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Place brown sugar in a shallow bowl. Roll each banana quarter in the brown sugar until coated. Wrap a lumpia wrapper around each coated banana, sealing the last edge to the roll using a spoon or your finger dipped in water. Repeat with the remaining bananas and wrappers.
3. 3 Working in batches, fry lumpia in the hot oil until golden brown, about 5 minutes. Transfer cooked lumpia to a paper towel-lined plate using a slotted spoon. Some sugar may leak out the sides of the lumpia while cooling.

By Mina

Ingredients

• ✓ oil
• banana
• spring roll wrapper
• brown sugar

Instructions

1. 1 Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).
2. 2 Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.
3. 3 Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold.

By BINEVE

Ingredients

• ✓ oil
• sugar
• cinnamon
• nutmeg
• flour tortilla

Instructions

1. 1 Combine sugar, cinnamon, and nutmeg in a large resealable plastic bag. Seal and toss to mix.
2. 2 Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Fry 4 or 5 tortilla strips until golden brown, about 30 seconds. Drain on paper towels.
3. 3 While still warm, place fried tortillas in a bag and shake to coat with sugar mixture. Serve at once or store in an airtight container.

By Arrenia Grubb

Ingredients

• ✓ oil
• cream cheese
• white sugar
• cinnamon
• wonton wrapper

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Mix cream cheese, 8 tablespoons sugar, and 1 tablespoon cinnamon in a bowl until well blended. Spoon 1 teaspoonful of the filling into each wonton wrapper. Fold the wonton like a triangle and seal 2 edges together with water; squeeze the sides together to lock out the air. Wet the ends of the triangle; fold into the center 1 at a time.
3. 3 Place the filled wontons carefully into the oil; cook until golden brown on 1 side, about 2 minutes. Turn wontons over and cook until the other side is golden brown, about 2 minutes.
4. 4 Mix 1 tablespoon cinnamon and 1 tablespoon sugar in a small bowl. Sprinkle on top of fried wontons.

By Jennelle

Ingredients

• ✓ oil
• apple pie filling
• cinnamon sugar
• flour tortilla
• toothpick

Instructions

1. 1 Heat apple pie filling in a small pot over medium-low heat until warmed through, about 5 minutes.
2. 2 Place cinnamon sugar in a shallow dish.
3. 3 Spoon 1 1/2 tablespoons filling into the center of each tortilla. Fold the sides in and over filling, then roll up like a burrito. Use a toothpick to secure.
4. 4 Heat oil in a large, deep saucepan over medium heat.
5. 5 Working in batches, fry tortillas, seam-side down, in hot oil until browned and crispy, 1 to 2 minutes per side. Blot on paper towels. Remove toothpicks and roll chimichangas in cinnamon sugar to coat.

By 80percentgray

Ingredients

• ✓ oil
• white cake mix
• egg white
• water
• milk
• lemon pudding mix

Instructions

1. 1 Prepare and bake cake mix as directed on package for 13x9-inch baking pan, using the egg whites, water and oil. Remove from oven. Immediately poke holes down through cake to bottom of pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
2. 2 Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand until slightly thickened. Spoon over top of cake, swirling to "frost" cake.
3. 3 Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.

By Baker's

Ingredients

• ✓ oil
• brownie mix
• egg
• water
• cream cheese
• white sugar
• butter
• all-purpose flour
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Make the brownie batter: Mix brownie mix, oil, eggs, and water together in a bowl until well combined.
3. 3 Make the cheesecake batter: Mix cream cheese, sugar, butter, flour, and vanilla together in a separate bowl.
4. 4 Spoon brownie batter into the prepared muffin cups, filling each 1/2 full. Top with cheesecake batter, then spoon brownie batter over top. Reserve any remaining brownie batter for another use.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the brownie part comes out clean, 20 to 25 minutes.
6. 6 Remove from the oven and let cool on a wire rack.

By Kat

Ingredients

• ✓ oil
• rhubarb
• sugar
• all-purpose flour
• wonton wrapper

Instructions

1. 1 Place rhubarb into a blender or the bowl of a food processor; blend until liquefied. Pour rhubarb purée into a large bowl; stir in sugar and flour until smooth.
2. 2 Lay a few wonton wrappers on a clean surface; keep a small bowl of water nearby for dipping your fingertips. Place a generous spoonful rhubarb mixture in centers of wrappers. Dip your finger in water; brush onto wrapper edges to moisten. Fold wrappers into a triangle to seal. Moisten insides of 2 corners; press them against top corner to seal. Repeat with remaining wrappers and filling.
3. 3 Heat oil in a deep fryer or deep heavy skillet to 375 degrees F (190 degrees C). Fry wontons in hot oil, in batches, until golden brown on all sides, about 5 minutes per batch. Transfer to a paper towel-lined plate to drain using a slotted spoon. Serve warm.

By Sumehra