BASIC DOUGHNUT HOLES: (Makes 3 dozen)
2 cups Original Bisquick mix
2 tablespoons granulated sugar
1/4 teaspoon ground nutmeg
1/4 cup milk
1 teaspoon vanilla
1 egg, beaten
flavor of your choice (see below)
- Butterscotch: add 2 boxes (4 serving size) butterscotch instant pudding and pie filling mix
- Cookies and Cream: add 5 creme filled chocolate sandwich cookies, crushed, mixed with 1/2 cup powdered sugar
- Mexican Chocolate: add 1/2 cup granulated sugar, 2 3/4 teaspoons unsweetened baking cocoa, 1/2 teaspoon ground cinnamon
- Pistachio: add 2 boxes (4 serving size) pistachio instant pudding and pie filling mix, 1 tablespoon each red and green sugars, if desired
- Raspberry: add 2 boxes (4 serving size) raspberry or strawberry flavored gelatin
In deep fryer or 2 quart heavy saucepan, heat 2 to 3 inches oil to 375 degrees. Place one of the coatings (ideas above) into a brown paper lunch bag or medium bowl
Lightly spoon Bisquick mix into measuring cup; level off with straight edge of knife. Add to medium bowl along with remaining Doughnut Hole ingredients; mix just until dough forms. Work with half of the dough at a time; cover and refrigerate remaining half of dough. Shape dough into 1 inch balls. Sprinkle fingers and hands with Bisquick mix if they get sticky.
Carefully drop balls, 5 or 6 at a time, into hot oil. Fry 1 to 2 minutes or until golden brown all around; drain on paper towels. Immediately gently shake 2 or 3 doughnut holes at a time in bag, or roll in coating in bowl. Repeat with refrigerated dough.