Welcome to Simply Davlicious Recipes!

Here you’ll find not only the entire archive of recipes from Simply Davine, but new recipes from my kitchen and some old family favorites too. Whenever I create a new recipe that’s worthy of sharing or get my hands on an old family favorite that I have permission to go public with, you’ll find it here!

I’ll add or update photos as I get them or get better ones and look for those cook book pages too! When you see a Cook Book Page for the recipe, Click the credit after you read them! The link will take you to the download page! Davlicious Cook Book Pages are made for a 12X12 book and are offered for download in full resolution at 300 dpi. You can collect them and try out the recipes. If you like them, add them to your own for a very personal and pretty cookbook you can print and add to your kitchen collection. A collection of your favorite recipes is also a great gift!

Things to note about my recipes-

I was born in Dearborn, Michigan, so ALL of the recipes I make are American. When an ethnic tag is attached, it means the flavors of that ethnic influenced my spice choices. I don’t claim to write any authentic ethnic dishes. That being said, if it’s tagged “Noni’s Recipe” or “Pop’s Recipe” and also tagged “Italian,” it IS authentic San Marinese!

Recipes that are tagged “vegetarian” are prepared without meat. My vegetarian guidelines are choices my niece, who is a vegetarian, will eat. They are not strict vegan recipes.


My recipes TOU

Saturday, November 1, 2008

French Donuts


French Donuts

Makes one serving

1 day old donut
1 egg
1/2 tsp cinnamon

Cut the day old donut in half (bun style)

In a flat bowl whisk the egg and cinnamon. Place the donut halves in the egg mixture insides down to soak up egg. Flip them to coat outsides.

Heat a frying pan with coking spray or butter on medium heat. Place the two donut halves in the pan. Cook the donuts until they are lightly brown and the egg mixture is cooked through.

Serve plain or with syrup or raisins and crushed peanuts as a garnish.

Originally posted at Simply Davine July 2006
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