Carrot Cake Cheesecake

Carrot Cake Cheesecake
2 c. granulated sugar
1 c. canola oil
4 large eggs
2 c. all-purpose flour
1 t. baking soda
1 t. baking powder
1/4 t. salt
2 t. ground cinnamon
2 c. shredded carrots
FOR THE CHEESECAKE LAYER:
16 oz. cream cheese, softened
1 c. sugar
1/4 t. salt
2 large eggs
1/4 c. sour cream
1/3 c. heavy whipping cream
FOR THE FROSTING:
1 c. butter, softened
8 oz. cream cheese, softened
1 T. vanilla extract
1/4 c. heavy cream
4 c. powdered sugar
1 c. chopped pecans

FOR THE CHEESECAKE LAYER:
Prepare the cheesecake layer first. This can be done before hand. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.
Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven.
Prepare 9-inch springform pan by wrapping bottom of pan (outside) with double layer of foil. Line bottom (inside) with a circle of parchment paper.
Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place pan in center of preheated roasting pan in the oven, making sure to be careful not to spill water.
Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight. I put it in freezer for about 2 hours. If using within 24 hours, feel free to just refrigerate cheesecake!
FOR THE CARROT CAKE LAYERS:
Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. I use Wilton Bake even strips to ensure nice, even cakes. Set aside.
In a large mixing bowl, combine sugar, oil and eggs until blended. Add in flour, baking soda, baking powder, salt, and cinnamon. Beat for about 2 minutes. Add in shredded carrots. Pour into prepared cake pans.
Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely.
FOR THE FROSTING:
In a large mixing bowl, combine cream cheese and butter. Beat for 3 minutes. Add in sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.
To assemble the cake, layer one layer of carrot cake. Add the cheesecake then top with second layer of carrot cake. Spread on the frosting, first on sides then on top!
Store in the refrigerator. ENJOY

Soft Pretzel Bites

Soft Pretzel Bites
1 can refrigerated biscuit dough
4 c. water
1/4 c. baking soda
1 large egg, beaten
Coarse salt
2 T. butter
2 T. flour
1 c. milk
2 c. Cheddar cheese
Preheat oven to 425.  Line a large baking sheet with parchment paper and spray with cooking spray.
Quarter each biscuit then roll piece into a ball. Pinch to seal. In a medium saucepan, combine water and baking soda. Bring to boil then reduce to a simmer. Add the rolled balls and cook for 1 minute. Remove with a slotted spoon and transfer to baking sheet, making sure the pretzels aren't touching. Brush beaten egg over each pretzel. Sprinkle with salt. Bake for 10-15 minutes or until golden brown. Let cool for 10 minutes before serving.
Meanwhile, make cheese sauce. Melt butter in a small saucepan over medium heat. Whisk in flour and cook for about 1 minute. Stir in milk and bring to a simmer. When the milk begins to thicken, stir cheese, whisking constantly until sauce is smooth. Season to taste with salt, pepper and cayenne.

Lemon Drop Mini Cakes

Lemon Drop Mini Cakes
1 box of lemon cake mix
1 small box of instant vanilla or lemon pudding mix
4 large eggs
1 1/4 c. sour cream
1/2 c. milk
Glaze:
3 1/2 c. powdered sugar
2 t. of grated lemon zest
2 T. melted, butter
1/4 c. fresh lemon juice
1/4 c. hot water

Preheat your oven to 325.
Coat a mini muffin tin with cooking spray (you'll need more than one pan).
Add the ingredients for the cake into a large bowl and beat them together using an electric mixer.
Fill the muffin tins about halfway with the batter.
Bake the cakes at 325 for 12 minutes or until you can put a toothpick in the middle and pull it out clean.
While cakes bake stir together the glaze.
Once you pull your cakes out of the oven, cool slightly and remove from pan.
Dip the BOTTOM of the cakes in the glaze.   (glaze the narrowest part)
Place the cakes on the rack to let them set.
Serve or garnish as desired....raspberries make a nice topping or decorate with candies or frosting.

Double Chocolate Pudding Cookies

Double Chocolate Pudding Cookies
1 c. butter, softened
3/4 c. brown sugar
1/4 . sugar
3.4 oz. instant vanilla pudding mix, dry
2 eggs (at room temp)
1 1/2 t. vanilla
2 1/4 c. flour
1 t. baking soda
1/2 t. baking powder
1 c. milk chocolate chips
1 c. white chocolate chips (or more chocolate chips)

Preheat oven to 350ºF.
Cream together the butter and sugar in a large mixing bowl. Stir in pudding mix (dry) and vanilla.
Beat in one egg at a time.
In a separate bowl mix together flour, baking soda and baking powder. Then slowly stir into the wet ingredients. Then stir in the chocolate chips.
Drop onto sprayed cookie sheet. Bake at 350 for 8-10 minutes. You want the center to look a little underdone. Let sit on pan for 2 minutes, and then remove to a cooling rack.

Strawberry Banana Salad

Strawberry Banana Salad
3 ripe bananas (diced or mashed)
½ lemon, juiced
⅓ c. sugar
14 oz. crushed pineapple, drained
1½ c. diced strawberries
½ c. chopped maraschino cherries
1 c. plain Greek yogurt
8 oz. whipped topping
Place diced bananas in a large bowl and stir in lemon juice from ½ of a lemon.
Add sugar, pineapple and greek yogurt. Stir until smooth. Stir in cherries and strawberries.
Fold in whipped topping. Refrigerate until serving.

Broccoli Apple Salad

Broccoli Apple Salad
4 c. fresh broccoli florets, (about 2 medium heads)
½ c. shredded carrots
¼ c. diced red onion
2 large apples, finely chopped (I used gala apples)
½ c. pecans, coarsely chopped
½ c. dried cranberries
Creamy dressing ingredients:
½ c. lite mayonnaise
½ c. low fat greek yogurt
2 T. lemon juice
1 T. sugar
¼ t. salt
⅛ t. pepper

In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.
To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.
Add the dressing to the salad and toss to coat. Chill until ready to serve.

Cheddar Bacon Egg Salad

Cheddar Bacon Egg Salad
6 to 8 eggs
4 slices bacon
1/2 cup mayonnaise
1 tablespoon mustard
1 teaspoon vinegar
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated cheddar cheese
Hard boil the eggs, cover and bring to a boil and simmer for 10 minutes.  Cool under cold running water.
While the eggs are cooling, chop the bacon into bite sized pieces and fry until crisp over medium heat. Drain the fat and set aside the bacon.
Peel the eggs and mash them finely with a fork. Add the mayonnaise, mustard, vinegar, parsley, salt, and pepper and stir to combine.
Stir in the bacon and cheddar.
Serve as a dip with crackers or between bread as a sandwich

Restaurant Style Salsa

Restaurant Style Salsa
28 oz. Whole Tomatoes (drained)
20 oz. Rotel (diced Tomatoes And Green Chilies) Original or Mild
1/2  c. onion
1/2 to 3/4 c. Cilantro, finely chopped (more or less to taste)
1 1/2 T. fresh lime juice
1 t. minced garlic
1/2 t. salt
1/4 t. sugar (optional)
If you like your salsa a little spicy throw in:
1/2 to 1 Jalapeño, chopped fine
Dash of ground cumin

Combine all of the ingredients in a blender or food processor. Pulse a few times until you get a nice consistency. Taste, and add more spice as needed. Refrigerate salsa for at least an hour before serving to help marinate the flavors.

Honey Glazed Ribs..... in a crock pot!!

Honey Glazed Ribs
1 (2½–3 lb) rack of pork ribs, halved
1 T. salt
1 T. pepper
1 T. paprika
1 T. chili powder
1 c. honey
½ c. soy sauce
10 cloves garlic, minced

Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides.
Add honey, soy sauce, and garlic to a large slow cooker.
Transfer the ribs to crock pot and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in.
Cover and cook on high for 4 hours, or low for 7 - 8 hours.
Remove the ribs and transfer to cutting board.
Cut between the bones to separate into individual ribs.
Serve with additional sauce from the slow cooker, as needed.

Carrot Cake

Carrot Cake
#1
1¼ c. unsweetened applesauce (or oil)
2 c. sugar
3 eggs, room temperature
#2
2 c. all-purpose flour
1 t. baking soda
1½ t. baking powder
½ t. salt
1 t. cinnamon
#3
2 c. grated carrots
1 c. shredded sweetened coconut
1 c. chopped nuts (optional)
1 t. vanilla
1 c. crushed pineapple (not drained!) {use the pineapple in JUICE not syrup}
Cream Cheese Frosting:
1 c. butter (softened)
16 oz. cream cheese (softened)  Coupons
2 t. vanilla
2 lbs. powdered sugar
top with toasted pecans or coconut if desired
Preheat oven to 350 degrees.
Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
Pour into a lightly greased and waxed paper lined 9 x 13 , two 9-inch pans or three 8-inch pans.
Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.
For the frosting:
Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
Invert the cake onto a cake plate or stand.
Spread top of cake with frosting.
Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three. Frost completely and decorate as desired.
Best when refrigerated for an hour before serving.

Cherry Bread

For the maraschino cherry lover.....cherries in every bite!!

Cherry Bread 

3/4 c.  sugar
1/2 c. milk
1/2 c. oil
1 large egg
2 t. vanilla or almond extract
2 c.  all-purpose flour
2 t. baking powder
1/4 t. salt
20 oz. maraschino cherries
Glaze:

2 c. powdered sugar
2 T. melted butter
1/3 c. maraschino cherry juice
1/2 t. almond extract

In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife. Gently fold the cherries into the batter.
Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
To make the glaze, combine the powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Mix until it is smooth.
Once the bread is cool, spread the glaze on top of the bread. Slice and serve. Freezes well!

Make as a cupcake too!!  only bake for 15 to 20 minutes

Bacon Tart

• Bacon Tart
• 
  
• 45 slices of bacon
• 5 medium sized potatoes
• 400 g grated cheddar
• salt and pepper

That is how it goes:

1. Place the bacon slices in a small pan fan-shaped into a circle. The end of the slices overlaps the pans edge. Their inner surface is completely covered.
2. Wash and cut the potatoes into thin slices. Lay the bottom of the pan with a layer of potatoes and salt and pepper them. Sprinkle the slices thick with cheese. Repeat the steps twice. In the process you place less potatoes in the pan with each layer.
3. To close the artwork, flip the bacon slices one by one over the middle. Then bake at 170 ° C (Or 338 F) for 2 1/2 hours.

The yawning emptiness in the middle of your belly has surely turned into the exact opposite after consuming this rich meal. It is quite possible that you are now in the fodder comedy and for a while are not able to stand up. After a long digestion there is then the next decent portion.

http://www.leckerschmecker.me/im-knuspermantel/

Crock Pot Chicken Fajita Soup

Crock Pot Chicken Fajita Soup
1 pound boneless, skinless chicken breasts
2 (10.75 ounce) cans condensed cream of chicken soup
1 c. salsa
2 c. frozen corn
15 oz. black beans, drained and rinsed
1½ c. water
1 t. ground cumin
½ t. dried cilantro
1 c. shredded cheddar cheese
Optional Toppings:
sour cream
diced tomatoes
green onions
cilantro
lettuce
diced avocado
tortilla strips *see below

Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
Cook on low for 4-6 hours. Remove the chicken and shred it. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes.
Serve with your favorite toppings.

*Baked Tortilla strips

8 small corn tortillas
4 t. vegetable oil
1/4 t. onion powder
1/4 t. garlic powder
1/4 t. salt

Preheat oven to 375°.

Cut corn tortillas into 1/2-inch strips. Add to a large bowl, toss with vegetable oil to coat. Sprinkle with seasonings. Toss to coat tortilla strips evenly.

Transfer to sprayed baking sheet. Bake for 5-10 minutes. Toss and return to the oven. Continue baking for an additional 5-10 minutes or until desired crispness is reached.
Cool completely before storing in an airtight container or use right away.
OR if you want to fry them
Cut tortillas in strips, & fry in frying pan with a small amount of oil.  Sprinkle with salt seasonings.

Delicious Cheesecake

Delicious Cheesecake

16 oz. sour cream
8 oz. cream cheese
½ cup of butter
1/2 c. butter
16 ounces of marshmallows
2  graham cracker pie crusts
1 can of cherry pie filling

Cream together the sour cream and cream cheese in a medium large bowl until smooth.

Melt the butter on stovetop and stir in the marshmallows gradually until smooth and well combined.

Pour the marshmallow mixture over the creamy mixture and stir well.  Pour this mixture into the pie crusts and cover with plastic lid that came with the pie crust and refrigerate 8 hours or overnight.

Top with cherry pie filling at serving time.

Cole Slaw

Cole Slaw
14 ounce bag Fresh Express coleslaw mix
1 c. mayonnaise
2 T. heavy cream
1 t. mustard
1 t. garlic salt
1 t. pepper
Add all of the ingredients to the bowl of a food processor and process in short bursts until finely ground.

Chill for 1 hour before serving.

Lemon Pull Aparts

Lemon Pull Aparts
12 frozen dinner rolls, thawed but still cold or a batch of dough
zest 2 whole lemons
½ c. sugar
¼ c. butter, melted
Glaze
1 c. powdered sugar
1 T. butter, melted
2 T. lemon juice

 Mix lemon zest with sugar.
 Cut rolls in half and place in a 12­inch sprayed deep dish pizza pan or 9x13­inch sprayed baking pan or cast iron skillet.
 Drizzle ¼ cup melted butter over rolls.
Sprinkle with lemon zest/sugar mixture, reserving ½ of mixture to sprinkle on just before baking.
Cover with sprayed plastic wrap. Let rise until double in size.
Remove wrap. Sprinkle on remaining sugar mixture.
Bake at 350 for 15 to 20 minutes. Remove immediately from pan and place on cooling rack.
Combine glaze ingredients and mix well. Drizzle over pull­aparts.

Carrot Cake Steel Cut Oats....in Instant Pot

Carrot Cake Steel Cut Oats for Instant Pot

1 tablespoon butter
1 cup steel cut oats
4 cups water
1 cup grated carrots
3 tablespoons maple syrup
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
3/4 cup raisins
1/4 cup chia seeds

Add butter to pressure cooking pot, select Sauté. When butter is melted add the oats and toast, stirring constantly, until they smell nutty, about 3 minutes.
Add water, carrots, maple syrup, cinnamon, pumpkin pie spice, and salt. Select high pressure and set 10 minutes cook time.
When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
Stir oats. Stir in raisins and chia seeds. Cover and let sit five or 10 minutes until oats are desired thickness.
Top with additional raisins, maple syrup, chopped nuts, and milk.

Chocolate Chip Cookies for a Crowd

300 Jumbo Chocolate Chip Cookies
12 1/2 cups white sugar
12 1/2 cups packed brown sugar
8 1/3 cups butter
25 eggs
1/3 cup vanilla extract
 1/4 cup baking soda
36 1/3 cups all-purpose flour
1 1/2 tablespoons salt
9 1/3 pounds semisweet chocolate chips

In a very large bowl, cream sugars and butter. Add eggs and vanilla. Combine dry ingredients and add gradually to creamed mixture. Stir in chocolate chips.
Scoop with ice cream scoop onto baking sheets. Flatten balls with wet hands. Bake at 375 for 10-12 minutes or until start to brown.


200 CHOCOLATE CHIP COOKIES
4 c. brown sugar
2 c. white sugar
4 tsp. baking soda
2 tsp. salt
8 med. size eggs
4 tsp. vanilla
2 (12 oz.) pkgs. chocolate chips
4 c. Crisco shortening
8-9 c. flour
Mix together the sugar, baking soda, and salt. Add the eggs and vanilla and mix. Add the chocolate chips and shortening and mix. Add the flour and mix. Put dough in about 1 inch diameter balls on cookie sheet and bake at 350 until brown, about 8-10 minutes.

Real Chocolate Chip Cookies for 200 People (probably 2 cookies each) 
4 lbs. butter softened (I used butter flavored Crisco - a 3 lb. can + 1 c.)
16 eggs
6 c. brown sugar (2 lb. bag + 1 1/4 c.)
6 c. sugar
16 eggs
2 T. vanilla
2 t. salt
20 c. flour
2 T. baking soda
2 T. baking powder
10 c. chocolate chips (I prefer the mini ones)

In a large mixer, place softened butter and sugar. Mix until fluffy on med. speed. Turn off, then add eggs, vanilla, and salt, and mix for a few minutes, turn mixer off. In separate large bowl, place flour, baking soda and baking powder and mix with wire wisk. Add to wet mixture in mixer. Turn mixer on low speed until mixed thoroughly. Once mixed, add chocolate chips and mix until all is incorporated into dough. Using a 1 inch cookie scoop place on lightly greased sheet pans, 15 per tray and place in convection oven at 325* for 12-15 minutes.  DON'T OVER BAKE!  Remove and let cool for a few minutes before removing from pan.  If baking in a regular oven bake at 350.

IF YOU WANT A SMALLER BATCH - I RECOMMEND THIS ONE.......

Chocolate Chip Cookies
1 c. crisco shortening
1 c. brown sugar
1/2 c.sugar
2 eggs
1 t. vanilla
1 t. baking soda
1 t. salt
 2 1/4 c. flour
2 c. chocolate chips

Cream together:  shortening, sugar & eggs.  Add remaining ingredients. Drop on a lightly sprayed cookie sheet.   Bake at 350 for 10 to 12 minutes.  You can also add 1/2 c. oatmeal and decrease the flour to 2 c. if you want an oatmeal chocolate chip cookie.

Neiman - Marcus Cookies for 96 
2 cups butter
4 cups flour
2 teaspoons baking soda
2 cups sugar
5 cups blended oatmeal
24 ounces chocolate chips
2 cups packed brown sugar
1 teaspoon salt
1 (8 ounce) Hershey Bars (grated)
4 large eggs
2 teaspoons baking powder
2 teaspoons vanilla
3 cups chopped nuts (your choice)
Measure oatmeal and blend in a blender to a fine powder.
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda.
Add chocolate chips, grated Hershey Bar and nuts.
Roll into 1 inch balls and place 2-inches apart on a cookie sheet.
Bake for 10 minutes at 375° or until golden.

Breakfast Casserole

Simple and Satisfying Breakfast Casserole

8 oz. can refrigerated crescent roll dough
1/2 pound breakfast sausage (not link style) in the flavor of your choice
5 large eggs
1/4 C milk or water
1/4-1/2 tsp salt, to taste
1/2 C finely grated cheddar cheese

Preheat the oven to 400°F. Brown the sausage in a small skillet over medium heat until no pink remains.

While sausage browns, open the can of roll dough. Press the dough down evenly across the bottom of an ungreased 9x13 pan. Don't leave any gaps!

Drain sausage if necessary, and sprinkle it evenly over the raw dough. 

Beat together eggs, milk or water, and salt to taste. Pour over the sausage. Tilt the pan slightly as needed for even coverage. Sprinkle with cheese.

Bake for 20 minutes, until the eggs are set and top is slightly browned. Serve hot!

Speedy Donuts

Tonight the Beehive Class came over to learn how to make donuts.  Years ago when I was in Young Women's  Margaret Vickery taught me how to make these donuts.  I have been making them every since.  Definitely one of my all time favorite recipes!!  We had a good time, ate a lot of donuts and the girls took them home to their families too!!  They are making recipe books so I made this handout for them to put in their books.

Speedy Donuts   (Makes 2 to 3 dozen)                                                      

½ c. warm water, but not too warm
2 T. yeast + a pinch of sugar
1 c. scalded milk
½ c. shortening
2 eggs
¼ c. sugar
2 t. salt
4 ½  to 5 ½ heaping c. flour (I prefer BREAD flour)
Oil for frying

In a 1 cup measure place warm water, yeast & sugar.  Stir & set aside to allow the yeast to work.
Scald the milk in a small saucepan over medium heat until the milk starts to bubble around the outer edge of the pan & a skin starts to from (do not boil).  Remove from heat and add the shortening and stir until melted.  Set aside.
Place in Mixing bowl:  eggs, sugar, salt & 4 ½ c. flour.  Pour yeast mixture over & mix slightly.  Then add the scalded milk mixture.  Beat well until dough is smooth & elastic.  Add more flour ONLY if very sticky.
Let dough rise about 30 minutes.  Spray counter & roll out dough about ½ to ¾ inch thick and cut with doughnut cutter and place on cookie sheet.  Allow to rise again (can place in warm oven to speed this up = heat to 170 degrees and turn oven OFF).
Preheat oil in electric frying pan to 375.  Fry doughnuts until golden brown on each side.  Place on paper towels on cooling rack to cool.  Glaze while warm but not hot.

Glaze (enough for 2 batches)

2 lbs. powdered sugar
¾ c. water
1 T. vanilla
¼ t. salt

Stir together.  Add more water or powdered sugar as needed for desired consistency.  Brush glaze on with a pastry brush on both sides.  This is the messy part!!  Place on cooling rack with waxed paper underneath it until glaze is set.  Serve!
Note:  Donuts are best the day they are made!!  However, leftovers can be reheated in the microwave for about 8 to 10 seconds.

Easy 15 minute Maple Bars

1 8-count can refrigerated Grand Homestyle Buttermilk biscuit dough
2 c. canola oil, for frying
1/4 c. butter
1/2 cup brown sugar
3 T. milk
1 T. corn syrup
2 t. maple extract
2 c. powdered sugar

Pour 2 cups of canola oil into an electric fry pan & heat to 375.
Open the biscuit dough and separate. Gently stretch the biscuits into an oblong shape, as opposed to the round shape they come in.
In a small saucepan, combine butter and brown sugar. Whisk in milk and heat for about 5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved.
Remove from heat and add in corn syrup and maple extract. Add in powdered sugar 1/2 cup at a time, whisking until smooth between additions. Add 1-2 tsp more milk if necessary. Glaze will begin to harden if you leave it sitting- which is what you want! Once all powdered sugar is added, keep maple glaze warm on the stove, whisking occasionally.
Once oil is ready, drop bars in 2 at a time. Let cook for about 1 minute, then turn and cook an additional 1 minute on the other side. This process of cooking the doughnuts goes very fast, so have a paper towel covered plate ready to set the bars on when cooked. Bars should be a nice golden brown. Frost with maple frosting.

Note:  this maple frosting can also be used to frost the Speedy Donuts!!