jude31, I don't know what made is the pan. I have looked everywhere but there was no mark/label found. I did an online search and found a picture of the KA mini that had a different shape. But the 6-cavity one looked very similar. Norpro and Fox Run make them as well and they all look pretty much the same. Since we don't eat doughnut I won't be too disappointed with the texture of it. I definitely will try the poundcake today or tomorrow. The family is returning Sunday so I want to make sure the dessert will be dessert, if you know what I mean? If all goes well, I will post a picture. If you don't see a picture, you will know it did not turn out well. LOL

I made those last night for our Hanukkah party. The cardamom sauce is lovely. I had difficulty with the doughnut batter. The dough came out very very wet - unhandleable - so I ended up putting in an extra half cup of flour and it was still a wet dough. Maybe I measured wrong. The doughnuts were very good in the end but they came out more like fritters - perhaps because by the time I had added flour to the dough it had been mixed too much. I'd be interested to here if the dough worked better for others. The sauce recipe makes much more sauce than needed for a batch of dougnuts - you could cut it in half and still have left over. We had it on pancakes this morning.

I completely understand what you're saying, chloebud. I was also going to have lascatx double check the amounts she provided in case there might have been a typo somewhere. But, if hers turned out fine, then it'll be user error on this end. :) After the initial knead and refrigeration, the dough is actually fairly crumbly (probably due to the ground walnuts); and it takes a few minutes of handling before it becomes what I consider a perfect dough for rolling. That said, this time around I found I had to roll to 1/4", refrigerate the rolled dough to chill again -- pulled out the sheet cold, immediately cut, placed onto pan and baked. Even starting off with chilled dough, the cookies are done @ 11 minutes (tops) at 325 convection bake.

bbstx, I'm curious about the addition of water. I've never added it to the filling for an apple (or any other) crisp or crumble. The flour I use in the topping seems to help with thickening as the crisp bakes. FWIW, this is the recipe I use for an apple crisp. The filling is just apples, sugar and lemon juice. As with most crisps, it does contain oats in the topping. The filling is never watery. Apple Crisp 7-8 Granny Smith apples, peeled and cut into large chunks 2 T. lemon juice 1/3 to 1/2 cup sugar (to taste) 1 cup all-purpose flour 1 cup plus 2 T. light brown sugar, packed 3/4 cup old fashioned oats 1/2 tsp. salt 1 1/2 tsp. cinnamon 1/2 tsp. nutmeg 10 T. cold butter, diced Optional: 1 cup pecans (or walnuts), lightly toasted and coarsely chopped Preheat oven to 375. In a large bowl, toss the apples, lemon juice and sugar until mixture is well combined. In a small bowl, stir together the flour, brown sugar, oats, salt, cinnamon and nutmeg. With food processor or pastry blender, cut in/pulse the butter until mixture resembles coarse meal. Stir in nuts. Spread the apple mixture in a buttered baking dish. The fruit should be about 2 to 2 1/2 inches deep. Sprinkle the topping evenly over apples. Bake the crisp for about 55 minutes or until bubbling and top is golden.