INGREDIENTS

· 1 cup of all-purpose flour

· ½ teaspoon of baking soda

· ¼ teaspoon of salt

· ⅛ teaspoon of nutmeg

· ⅛ teaspoon of cinnamon

· ½ cup of sour cream

· ½ cup of granulated sugar

· ¼ cup + 1 tsp of oil

· ½ teaspoon of vanilla extract

· 1 egg

INSTRUCTIONS :

· In a bowl, sift flour, baking soda, salt, nutmeg and cinnamon.

· Add sour cream, granulated sugar, oil, vanilla, and egg.

· Mix well.

· Fill a ziplock or pastry bag with the mixture.

· Snip a small opening in the corner of the bag.

· Pipe the mixture into the greased mini donut plate.

· Close the lid and bake the donuts for 3-4 minutes or until cooked through.

· Remove the donuts from the plate and allow to cool.

· Once cooled, dip the donuts in powdered sugar (if necessary, lightly mist the donuts with vegetable oil spray to help the powdered sugar stick)

Enjoy!

Note 1 : You can glaze the donuts, by combining 1 cup of milk to 2 tbsp of milk and a little vanilla, whisk until smooth. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze and allow the glaze to set. You can also toss the donuts in a mix of granulated sugar and cinnamon.

Note2: Use this recipe as a base, you can add mini chocolate chips, rainbow sprinkles, etc.

And there you have it, fellow donut enthusiasts! With the Baker’s Delight 3-in-1 doughnut, waffle, and sandwich maker by your side, creating irresistible mini-donuts has never been easier or more fun. The versatility of this kitchen appliance allows you to explore endless flavor combinations, from classic cinnamon sugar to indulgent chocolate glaze or even savory options for the adventurous taste buds. Whether you’re hosting a brunch, treating your loved ones, or simply satisfying your own sweet cravings, the Baker’s Delight will be your trusty companion in delivering mini-donut perfection every time.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup melted butter
• 2 tablespoons granulated sugar

For the filling:

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream

For the blueberry topping:

• 2 cups fresh blueberries
• ¼ cup granulated sugar
• 2 tablespoons water
• 1 tablespoon cornstarch

Preparation:

1. Preparing the Crust:
   • In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the mixture resembles wet sand.
   • Press the mixture into the bottom of the Antigua Enamel Cast Iron Skillet, evenly covering the surface. Set aside.
     
2. Making the Filling:
   • Preheat your oven to 325°F (163°C).
   • In a large mixing bowl, beat the cream cheese until smooth and creamy.
   • Add sugar and vanilla extract to the cream cheese and mix until well combined.
   • Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
   • Finally, add the sour cream and mix until the filling is smooth and velvety.
     
3. Assembling and Baking:
   • Pour the cream cheese filling over the prepared crust in the skillet.
   • Smooth out the top with a spatula, ensuring it reaches the edges.
   • Place the skillet in the preheated oven and bake for about 45-50 minutes, or until the center is set and the edges are slightly golden.
     
4. Creating the Blueberry Topping:
   • In a saucepan, combine the fresh blueberries, granulated sugar, water, and cornstarch.
   • Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries burst, releasing their juices.
   • Remove from heat and let the blueberry topping cool.
     
5. Final Touches and Serving:
   • Once the cheesecake has cooled to room temperature, spread the blueberry topping over the surface of the cake, evenly distributing the luscious blueberries.
   • For the best flavor, refrigerate the cheesecake for a few hours or overnight before serving.
   • When ready to indulge, slice a generous piece of this divine dessert, plate it with care, and let its flavors take you on a journey of pure bliss.

With its elegant design and exceptional heat retention properties, the Antigua Enamel Cast Iron Skillet by Remy Olivier serves as the perfect vessel for creating this blueberry cheesecake masterpiece. Its even heat distribution ensures a perfectly baked crust and a creamy, velvety filling. So, treat yourself and your loved ones to this indulgent delight, and experience the enchanting combination of flavors and textures that will leave you craving for more.

This is the perfect pie to bring to a potluck or a Thanksgiving dinner.

Here’s what you need:

Ingredients:

Your favourite pie crust recipe, or use a ready made one that you like
2 eggs

1/2cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

½ teaspoon ground ginger

⅛ teaspoon ground cloves

1 can pumpkin 

1 can evaporated milk

For the special topping: whipped cream:

3/4 cup whipping cream

2 tablespoons sugar

Preparation:

In a large bowl, beat eggs slightly with a whisk. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk. Carefully pour pumpkin filling into the pastry lined pie plate. Bake for 15 minutes.

Set the oven temperature to 350°F. Bake for about 45 minutes. Place pie on cooling rack. Cool completely, about 2 hours.

For our homemade whipped cream topping: in a chilled medium bowl, beat whipping cream and 2 tablespoons sugar with an electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. 

You have a luscious pumpkin pie – that will be surely gone in seconds, so make sure you save yourself a slice! If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

A true holiday classic, it’s the perfect pie to serve after a decadent meal. Prepare this one using a homemade or store-bought crust (we recommend using a double pack of a dough you can roll out and bake), and delight your guests at your next get-together.

Want to make it? Here’s what you’ll need:

Ingredients:

• Enough dough for a double-crust pie, either homemade or store-bought
• 1/3 cup sugar
• 1/3 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 6 to 7 cups thinly sliced apples, peeled (we recommend Granny Smiths)
• 1 tablespoon lemon juice
• 1 tablespoon butter
• 1 large egg white
• Sprinkle of coarse sugar, optional

Preparation:

• Preheat the oven to 375°F. On a lightly floured surface and using a rolling pin, roll out half the dough into a circle (1/8-inch thick) before carefully transferring it to a 9-inch pie plate. 
• Using a fork, poke small holes all over your pie crust and place in the fridge while you prepare the filling.
• In a small bowl, combine the sugars, the flour, and the spices. Set aside.
• In a large bowl, toss the apples with the lemon juice. Add the sugar mixture and toss to coat. 
• Take your prepared pie dough out of the fridge and add your filling. Break down your tablespoon of butter into little chunks and place all over the filling.
• Roll out the remaining dough and decorate the pie to your liking. Your pie could be fully covered, sport a cutout design on the top, or have a classic lattice top – just always make sure there is at least a slit on the top so steam can escape!
• Trim the excess dough on the sides and seal the edge by lightly pressing a fork all around.
• Beat the egg white until foamy and brush it all over the top crust. Sprinkle coarse sugar all over the top of the pie (optional).
• Bake on the lowest rack of the oven for about 60 to 70 minutes, or until the crust is golden brown and the filling is bubbly. Check your pie halfway through to see if it’s getting too dark and cover it with foil for the remainder of the bake if so.
• Cool to room temperature in the pie pan, on a wire rack. Serve with your favourite toppings, like ice cream or caramel sauce.

A total crowd-pleaser, this apple pie recipe is easy to prepare and is oh-so delicious! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Ingredients:

Filling:

2 lb Granny Smith Apples, cored and peeled

1 tbsp white flour

1/2 cup white sugar

2 tbsp lemon juice 

1/2 tsp ground cinnamon

Crumble Topping:

1 cup rolled oats / oatmeal 

1 cup white flour

1 cup brown sugar (loosely packed)

1/2 tsp baking powder

1 tsp cinnamon powder

1/2 cup unsalted butter, melted

Pinch of salt

Preparation:

Preheat oven to 350F/180C.

Peel apples, then cut into 1.5cm/ 3/5” cubes.

Place apple in a bowl. Sprinkle with flour, sugar and cinnamon, then pour over lemon juice. Toss, then spread out evenly in a 1.5 litre baking dish. 

Place the ingredients for the toppings in a bowl. Mix until clumps form. Spread the topping over the apples, crumbling with fingers if required to get that crumbly finish.

Bake for 30 to 40 minutes or until golden brown. Remove, cover loosely with foil to keep warm and let stand for 10 minutes before serving to give a chance for the apples to set.

The only way we recommend serving this is with a big scoop of vanilla ice cream on top! If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.