I love Mister Donut's old fashioned donuts and the egg donuts from bakeries. I can't get enough of the crispy texture. Experimenting with bread flour and adjusting the amount of butter was kind of a pain, but makes donuts that will be gone in a flash. I prefer making them with the cake flour.Don't let the oil get too hot. Don't make the dough too thick. If you fry for it too long, they will dry out.Coating the donuts with the icing makes them deliciously crispy.Don't dust the dough with too much flour. Recipe by Iku..

Food from heaven!!❤️❤️

I just can’t say enough how amazing this cake is. Made with egg whites only, it’s light like an angel food cake but with a nice crumb. It was melt in your mouth delicious still slightly warm from the oven.  #cake

My Dad is always talking about chocolate pudding that his Aunty used to make, he said sometimes she would put meringue on it, but it was good without it too. So, I set out to find a chocolate pudding almost as good as Aunty used to make. I found this recipe on “The Southern Lady Cooks website. I hope y’all love as much as my Dad does.

You don't buy maruboro anymore, do you?When my child was in kindergarten, the mother of a student I was friendly with moved away due to a job transfer. She used to make these nostalgic boro for me, so I recreated that flavor.The key may be using brown sugar instead of white.Adjust the sweetness with the amount of brown sugar.Even if you spread the batter out thinly, it will puff up in the middle.Even if you add a lot of topping, the cookie will still puff! For 12 10 cm [3.9 in] diameter cookies. Recipe by inyako

My mother used to run a cafe, and made these sandwiches for me a lot. Even now that I'm an adult, I occasionally get an irresistible urge to eat these.Use 10-20 g of sugar. Please adjust to your taste.These sandwiches go bad fast in hot weather, so eat immediately after making them.The butter (or margarine) is easier to mix if it's at room temperature. For 2 servings. Recipe by miyamiya

Molasses Pie – a simple PA Dutch pie. Similar to a shoofly pie – but different. Chewy, sweet, unique – delicious! Vegan friendly, too! Visit me at www.craftycookingmama.com

My sister used to say 'I want to have a crème caramel à la mode but I can't find it in the stores recently," so I decided to make one for her. The soft and melt-in-your-mouth caramel custard which is very popular these days doesn't work for this so I had to make old-fashioned caramel custard.You don't need to moisten the cups before use!Be careful when you add the hot water to burnt sugar. If you use water it will spit more.If you don't pour the caramel into the cups straight away it will harden very quickly.Do not boil the milk. If the milk ends up boiling, cool it first before using it. Recipe by Hamumaki

Everyone was asking for this, and I hadn’t made it in a long time. It’s like riding a bicycle. Macaroni and cheese like this is very nostalgic for me. Reminds me of Sunday suppers and church potlucks. And takes no time to produce something so comforting and delicious. Stove top Mac and cheese is fine but this is special.

My grandmother always made the best goodies. As a child I got to help in the garden and cook. This fudge recipe I can remember her churning her own sweet cream butter and it was fantastic. I hope you enjoy this as I have so many years. She had walnut and pecan trees galore. It was a treat spending time with her. That is why I love cooking so much I think 💗

Meatloaf is one of those things that can be reeeeally good or reeeeally NOT good. When it’s good, it’s medicinal. This is a good base recipe if you like your meatloaf sweet and tangy, meaty and moist. It slices like a dream hot or cold and makes a fab sandwich the next day. Sometimes I add bell pepper in it or on it. You can add any veg you like.

In the 1700's England had an explosion of documented, recorded, pickled preserving recipes. Pickled onions as far as I could find was a recipe which comes from, Sarah Harrison’s 1739 cookbook The House-Keeper’s Pocket-Book. The Jamaican pepper mentions was Jamaican allspice. I just chose the English pub pickled onions, because I love malt vinegar. The onions they use are not available and the pearl onions are a bit bigger then the small boiling onions. Plus the pearl onions are very expensive. So I am going to adapt this recipe with a common onion that's cheap here. They are bigger, but by the time I purchase enough pearl onions it would be well over $30.00 so Vidalia it will be.