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Showing 1-3 of 3
on June 24, 2006
I made these just like the directions less the egg wash. It made them too slimy. I used buttermilk refrigerator biscuits with jelly and lemon curd fillings. My result were just OK They still tasted like fried biscuits. They do not last. Must eat hot! The next morning they became a big soggy mess. These are ok for kids, but the adults in my house were not WOWED. I do think these would be good for camping! I'm sorry.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 07, 2004
Definitely an easier way to make jelly doughnuts than traditionally but I did have trouble getting them to cook all the way through. I felt like I pressed the biscuits flat enough and cooked them long enough but still they were doughy in the center. Will try them again sometime but will make sure to press the biscuits super, super flat. I skipped the egg wash after the first one. I didn't have any trouble getting them to seal without it. While the doughnuts were still warm, I placed them in a Ziploc bag with sugar and shook to coat. Thanks for sharing Colorboyswife!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 02, 2004
yumm - Raspberry jelly doughnuts are my favorite. My grandmother made these as a child without the jelly inside them. I wonder why we never thought about doing this before. What a wonderful idea. Thanks so very much.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1078 g)
Servings Per Recipe: 1